CN110870489A

CN110870489A - Intelligent baking equipment based on Internet of things control and baking method

Info

Publication number: CN110870489A
Application number: CN201811018531.8A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-08-31
Filing date: 2018-08-31
Publication date: 2020-03-10

Abstract

The invention discloses intelligent baking equipment based on Internet of things control and a baking method, wherein the intelligent baking equipment comprises a control terminal and a control device which are in communication connection, a baking device with a built-in baking room, an air supply device and an oxygen sensor; the oxygen sensor is assembled in the exhaust pipeline and is suitable for judging whether the air in the baking chamber is completely exhausted; a gate is arranged at the entrance and exit at one side of the baking device, which is suitable for the food to move in and out, in a sealing way, so as to isolate the baking chamber from the air; the control terminal sets a baking process through the Internet of things operation control device, and the control device operates the baking equipment to bake and cool food in a protective gas environment based on the set baking process. The protective gas isolates the food from the air, the oil in the food is difficult to generate oxidation reaction during baking and cooling, the oxidation metamorphic substance and oxygen residual quantity in the food are few, the oxygen absorption capacity is low, the food is easy to store, and the shelf life can be improved by 0.5-1 time.

Description

Intelligent baking equipment based on Internet of things control and baking method

Technical Field

The invention relates to intelligent food baking equipment, in particular to intelligent baking equipment for baking in a protective gas environment based on Internet of things control and a corresponding baking method, and belongs to the field of food equipment.

Background

Baked food, especially wet soft food such as moon cake, puff, mung bean cake, wife cake and the like, has various varieties and different flavors, is deeply favored by people, and in order to keep good mouthfeel and reduce the consumption of preservatives, a large amount of sugar and grease are often added into cake crust and cake filling to replace water to keep the food wet and soft, so that the mouthfeel is improved. Present food baking equipment, all toast food in air circumstance, it is even higher that the stoving temperature reaches more than 180 ℃, the high temperature of roast room volatilizees trace metal ion gas, grease in the food, the direct oxygen effect with in the air of sugar, grease generates grease oxidation spoil through high temperature oxidation and metal catalysis hydrogen peroxide reaction, oxidation spoil promotes grease high temperature oxidation again, the oxidation rate of grease accelerates, generate more harmful healthy grease oxidation spoil, increase the ability of food capture oxygen, make food easily take place oxidation rancidity in the saving, the shelf life is short. Technologists must make and debug the process on site, which is very inconvenient and inefficient. Therefore, it is urgently needed to develop an intelligent baking device based on internet of things control and a suitable baking method, which can isolate food from air, so as to reduce oxidation reaction of oil fingers in the food, reduce harmful substances and prolong the shelf life of the food.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides the intelligent baking equipment based on the control of the Internet of things, the Internet of things is remotely operated, food is isolated from air, the food is baked in an oxygen-free protective gas environment, oil in the food is difficult to oxidize to generate oxidation metamorphic substances harmful to health, the oxygen absorption capacity of the food is reduced, the oxygen residual quantity in the food is less, and the shelf life is remarkably prolonged.

The technical scheme of the invention is as follows:

the utility model provides an intelligence toasts equipment based on thing networked control, its design point lies in, includes:

the control device is suitable for controlling the baking process of the baking equipment based on the set baking process;

the gas supply device is suitable for conveying shielding gas; the gas supply device is provided with an output port suitable for outputting protective gas;

the baking device is suitable for baking the food to be baked in a protective gas environment; a baking tray suitable for bearing food to be baked, an air nozzle suitable for guiding the shielding gas to flow to the baking tray in a shunting manner and a gas trapping head suitable for exhausting the shielding gas are arranged in a baking chamber of the baking device; the air injection head is horizontally arranged and is positioned above the baking tray, and the air capture head is horizontally arranged and is positioned below the baking tray;

the temperature sensor is suitable for detecting the temperature of a baking chamber of the baking device;

the exhaust fan is suitable for sucking air in the baking chamber and exhausting the air and the trace metal ion gas volatilized by the baking device at high temperature;

the gas nozzle is of a plate-shaped structure, an input port suitable for protective gas input is arranged in the middle of the top end face of the gas nozzle, a plurality of gas guide grooves which are transversely arranged are arranged in the gas nozzle, and a plurality of gas nozzles are arranged on the bottom end face of the gas nozzle; the air nozzles are distributed along the air guide groove, are communicated with the air guide groove and are opposite to the baking tray; the input port of the gas spraying head is hermetically communicated with the output port of the gas supply device through a gas transmission pipeline, and a 1 st electromagnetic valve is assembled in the gas transmission pipeline;

the air trapping head is of a plate-shaped shell structure, a plurality of air trapping holes suitable for protective air to flow in are formed in the top end face of the air trapping head, a flow guide cavity is formed in the air trapping head and arranged in the horizontal plane direction, an air outlet suitable for being connected with an air exhaust pipeline is formed in the middle of the bottom end face of the air trapping head, the air trapping holes, the flow guide cavity and the air outlet are sequentially communicated, the air outlet of the air trapping head is communicated with one end of the air exhaust pipeline of the baking device, and the other end of the air exhaust pipeline is respectively communicated with a No. 2 electromagnetic valve suitable for air exhaust control and an exhaust fan suitable for strong suction;

an oxygen sensor adapted to detect whether air in the roasting chamber is completely discharged or not; the oxygen sensor is fitted in the exhaust pipe;

the control terminal is suitable for controlling the control device to set a baking process comprising shielding gas parameters and baking temperature through the Internet of things;

the control device is suitable for operating the 1 st electromagnetic valve to control the gas transmission device to transmit the shielding gas into the gas spraying head, stop transmitting the shielding gas and adjust the transmission flow of the shielding gas based on the set baking process; the baking device is suitable for obtaining a measured value detected by the oxygen sensor, operating the baking device to start heating baked food when the judgment that the air in the baking chamber is completely exhausted is made based on the measured value, obtaining a measured value of the temperature detected by the temperature sensor and a set value of the baking temperature, and operating the baking device to enable the measured value of the temperature to reach the set value; the 2 nd electromagnetic valve is suitable for operating to exhaust outwards and adjusting the flow of the exhaust; the device is suitable for operating the exhaust fan to start strong exhaust and stop strong exhaust;

the gate is arranged at the entrance and exit which is arranged at one side of the baking device and is suitable for the food to move in and out, and the gate is arranged in a sealing mode and is suitable for isolating the baking chamber from the air and baking and cooling the food in a gas-protected environment.

In application, the invention also has the following optional technical scheme.

Optionally, the gas supply device comprises a gas storage tank suitable for storing liquid shielding gas, a gasifier suitable for gasifying the liquid shielding gas to generate gaseous shielding gas, a temporary storage tank suitable for storing the gaseous shielding gas generated by the gasifier, and a pressure reducing valve suitable for reducing the output pressure of the shielding gas and stabilizing the pressure, wherein the gas storage tank is sequentially communicated in a sealing manner through a pipeline, and an output port of the pressure reducing valve suitable for flowing out of the shielding gas is communicated with the input port of the gas nozzle in a sealing manner.

Optionally, the air guide grooves arranged in the air nozzle head are uniformly distributed at equal intervals, and the air nozzles communicated with the air guide grooves are uniformly distributed at equal intervals along the direction of the air guide grooves.

Optionally, the baking device further comprises a flow stabilizing grid, which is arranged between the air nozzle and the baking tray and close to one side of the air nozzle, and is suitable for stable distribution of protective gas flow between the air nozzle and the baking tray; the flow stabilizing grid at least comprises transverse flow stabilizing plates which are distributed at equal intervals along the longitudinal direction and longitudinal flow stabilizing plates which are distributed at equal intervals along the transverse direction; the transverse flow stabilizing plate and the longitudinal flow stabilizing plate are arranged in the vertical direction and penetrate through each other to form a grid shape.

Optionally, the peripheral sides of the flow stabilizing grids are respectively provided with elongated baffles arranged along the vertical direction, and the lower ends of the baffles are inclined outwards relative to the upper ends; the spoilers around the flow stabilizing grid are sequentially connected end to form an apron-shaped structure with a lower end opening larger than an upper end opening.

Optionally, the air trapping holes of the air trapping head are uniformly distributed along the transverse direction at equal intervals and are uniformly distributed along the longitudinal direction at equal intervals.

Optionally, the baking device further comprises a disturbance barrier arranged between the baking tray and the air capturing head, and the disturbance barrier is close to one side of the baking tray and is suitable for uniform distribution of protective air flow between the baking tray and the air capturing head; the interference prevention grating at least comprises transverse interference prevention plates which are distributed at equal intervals along the longitudinal direction and longitudinal interference prevention plates which are distributed at equal intervals along the transverse direction; the transverse interference resisting plates and the longitudinal interference resisting plates are arranged in the vertical direction and penetrate through each other to form a grid shape.

Optionally, the four sides of the interference barrier are respectively provided with a flow limiting plate in a long strip shape, the flow limiting plates are arranged along the vertical direction, and the upper ends of the flow limiting plates are inclined outwards relative to the lower ends; the flow limiting plates around the interference-resisting grating are sequentially connected end to form an inverted apron-shaped structure with an upper end opening larger than a lower end opening.

Optionally, the control terminal is an electronic device with data operation processing capability and a function of establishing a network connection, and the protection gas parameters include an exhaust fan start-stop state, an oxygen content set value, a 1 st electromagnetic valve open-close state and opening degree, and a 2 nd electromagnetic valve open-close state and opening degree.

The other technical scheme of the invention is as follows:

an intelligent baking method is suitable for any baking equipment, and is characterized by comprising the following steps:

transferring the food to be baked into a baking device of baking equipment, and closing a gate of the baking device to isolate a baking chamber of the baking device from air;

the control terminal is in communication connection with the control device through the Internet of things, and the control terminal remotely controls the control device to set a baking process comprising shielding gas parameters and baking temperature;

the control device controls the 1 st electromagnetic valve to act based on the set baking process, so that the air supply device conveys protective air to the baking chamber of the baking device, and the air in the baking chamber is discharged to form a protective air environment;

the control device acquires a measured value fed back by the oxygen sensor, and judges whether the air in the baking chamber is completely discharged or not based on the measured value and a set value fed back by the oxygen sensor;

when a judgment is made that the air in the oven chamber is completely exhausted, the control device operates the baking device to start baking the food, obtains a measured value of the temperature measured by the temperature sensor, operates the baking device to heat so that the measured value of the temperature reaches a set value based on the measured value of the temperature and a set value of the temperature obtained from the baking process, and bakes the food to be baked in a protective gas environment based on a preset baking process;

after the baking is finished, the control device operates the baking device to stop heating, and the food is cooled in a protective gas environment; when the food is cooled to the preset temperature, the control device operates the 1 st electromagnetic valve to stop delivering the protective gas to the baking device; further, the protection gas parameters comprise the starting and stopping state of the exhaust fan, the set value of oxygen content, the opening and closing state and the opening degree of the No. 1 electromagnetic valve and the opening and closing state and the opening degree of the No. 2 electromagnetic valve.

The intelligent baking equipment is provided with a control device suitable for process control, a control terminal suitable for parameter setting and remote control of the control device, a baking device suitable for baking food and an air supply device suitable for conveying protective air to the baking device, wherein the control terminal is in communication connection with the control device through the Internet of things, and an air nozzle, a baking tray and an air trapping head are sequentially arranged in a baking chamber of the baking device from top to bottom. The control terminal controls the control device through the Internet of things and sets a baking process comprising shielding gas parameters and baking temperature, the control device obtains operating parameters based on the set baking process, the air supply device is controlled to convey shielding gas into a baking chamber of the baking device through the air nozzle, the shielding gas exhausts indoor air and forms a shielding gas environment, and trace metal ion gas volatilized by the baking device at high temperature is exhausted; based on the measured value of the oxygen sensor, when the air in the baking chamber is judged to be completely exhausted, the baking device is operated to start heating and baking food, the food to be baked is baked in the protective gas environment, and after the baking is finished, the food is cooled in the protective gas environment. The control device feeds back the state value of the baking equipment to the control terminal in real time and displays the state value at the control terminal so that a user can adjust the parameters of the baking process in time.

Compared with the prior art, the invention has the following beneficial technical effects.

The baking process, debugging parameters and operating baking equipment are remotely set through the Internet of things, so that the baking operation is more convenient without regional limitation and has high efficiency; the protective gas isolates food from air and timely discharges trace metal ion gas volatilized at high temperature from the baking device, oil in the food is difficult to generate high-temperature oxidation and metal-catalyzed hydrogen peroxide reaction to generate oxidation metamorphic substances during baking and cooling, the content of the oil oxidation metamorphic substances in the food is very low and is not as low as 10% of that of conventional baking, the oxygen absorption capacity of the food is greatly reduced, and the food is more beneficial to the health of eaters; the food is baked in a protective gas environment, and the oxygen residual quantity in the food is extremely low; therefore, the food baked by the intelligent baking equipment is easier to preserve, and the shelf life of the food is improved by 0.5-1 time or more.

The intelligent baking method is characterized in that the food is baked in a protective gas environment, so that the food is isolated from the air, the food is baked and cooled in an oxygen-free protective gas environment, the protective gas timely discharges trace metal ion gas volatilized at high temperature of a baking device, and the generation of oxidation metamorphic substances harmful to health caused by high-temperature oxidation of grease in the food and the hydrogen peroxide reaction catalyzed by metal is avoided, the content of the oxidation metamorphic substances in the food baked by the method is less than 10% of that of the food baked by the conventional method, the oxygen absorption capacity of the food is lower, and the food is more beneficial to health; the food is baked in a protective atmosphere environment, so that the oxygen residual quantity in the food is less; therefore, the food baked by the method is easier to store, the shelf life of the food is obviously prolonged, and the shelf life is prolonged by 0.5-1 time and above.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive labor.

An intelligent toasting apparatus in the embodiment of fig. 1.

FIG. 2 is a schematic view of the toasting apparatus.

FIG. 3 is a schematic sectional view taken along the line A-A of the toasting apparatus of FIG. 2.

FIG. 4 is a schematic bottom view of the showerhead of FIG. 2.

Fig. 5 is a schematic bottom view of the flow stabilizing grid of fig. 2.

Fig. 6 is another schematic view of the flow stabilizing grid of fig. 2.

FIG. 7 is a schematic top view of the air capture head of FIG. 2.

Fig. 8 is a schematic top view of the interference grid of fig. 2.

Fig. 9 is a flowchart of an intelligent baking method according to an embodiment.

Fig. 10 is a schematic block diagram of the electrical control of the intelligent toasting apparatus.

Wherein, 10-baking device, 11-baking tray, 12-air nozzle, 121-air guide groove, 122-air nozzle, 13-air capture head, 131-guide cavity, 132-air capture hole, 14-flow stabilizing grid, 141-transverse flow stabilizing plate, 142-longitudinal flow stabilizing plate, 143-baffle plate, 15-interference barrier, 151-transverse interference barrier, 152-longitudinal interference barrier, 153-flow limiting plate, 16-gate, 20-air supply device, 21-air storage groove, 22-gasifier, 23-pressure reducing valve, 24-temporary storage tank, 30-exhaust fan, 40-sensor group, 41-oxygen sensor, 42-temperature sensor, 50-electromagnetic valve group, 51-1 st electromagnetic valve, 52-2 nd electromagnetic valve, 60-control device, 70-control terminal, 80-internet of things.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application. The directional indications (such as up, down, left, right, front, back, etc.) in the embodiments of the present invention are only used to explain the relative positional relationship between the components, the movement, etc. in a specific posture (as shown in the drawings), and if the specific posture is changed, the directional indication is changed accordingly.

As a first embodiment of the present application, an intelligent baking device based on internet of things control is provided, as shown in fig. 1 and 10, the intelligent baking device includes a baking device 10, an air supply device 20, an exhaust fan 30, a sensor group 40, a solenoid valve group 50, a control device 60, and a control terminal 70. The solenoid valve set 50 comprises a 1 st solenoid valve 51 for controlling the input of shielding gas and a 2 nd solenoid valve 52 for controlling the exhaust gas, and the sensor set 40 comprises an oxygen sensor 41 adapted to detect whether the air in the baking chamber of the baking apparatus 10 is completely exhausted and a temperature sensor 42 adapted to detect the temperature of the baking chamber. The control terminal 70 and the control device 60 establish a communication connection through the internet of things 80, and as shown in fig. 1, the control terminal 70 and the control device 60 are suitable for data transmission therebetween and remote control of the control device 60 through the control terminal 70. The control terminal 70 may implement settings of the baking process including the start/stop state of the exhaust fan 30, the baking temperature, the set value of the oxygen content for representing that the air in the baking chamber is completely exhausted, the open/close state and the opening degree of the 1 st solenoid valve 51, and the open/close state and the opening degree of the 2 nd solenoid valve 52 on the control device 60 through the internet of things 80. Wherein the starting and stopping state of the exhaust fan 30, the set value of the oxygen content, the opening and closing state and the opening degree of the No. 1 electromagnetic valve 51 and the opening and closing state and the opening degree of the No. 2 electromagnetic valve 52 can be understood as the parameters of the shielding gas in the baking chamber; that is, the baking process includes a set of time-dependent parameter settings for the shield gas parameters and the baking temperature. The control terminal 70 sets the baking process of the control device 60 through the internet of things and controls the control device in real time manually, the control device 60 obtains the set values of the operating parameters based on the set baking process, the baking equipment is operated, and the baking of the food is finished intelligently. The control device 60 feeds back the states of the devices of the baking equipment, the parameter state of the shielding gas and the temperature state to the control terminal 70 in real time, and displays the states on the control terminal 70, so that a user can conveniently know the running state of the intelligent baking equipment in real time to determine whether manual operation and baking process correction are needed. The technologist can make the process for a plurality of baking devices at the same time period, the operation on the spot is not needed, and the method is more convenient and has higher efficiency.

The output port of the gas supply device 20, which is suitable for outputting the shielding gas, is communicated with the gas transmission port of the baking device 10, which is suitable for inputting the shielding gas, in a sealing manner through a gas transmission pipeline, and the 1 st electromagnetic valve 51 is assembled on the gas transmission pipeline and used for controlling the conveying of the shielding gas to the baking device 10, stopping the conveying of the shielding gas and adjusting the conveying flow rate of the shielding gas. An exhaust pipeline for exhausting air outwards, which is arranged in the baking device 10, is respectively communicated with the exhaust fan 30 and the No. 2 electromagnetic valve 52 through a three-way pipe so as to exhaust air outwards; the exhaust fan 30 is used for sucking strong exhaust air, and the 2 nd electromagnetic valve 52 is used for controlling the flow rate of the outward exhaust air and the exhaust air. An oxygen sensor 41 is installed in the exhaust duct for determining whether the air in the toaster 10 is completely exhausted, and if the air is completely exhausted, the control device 60 operates the toaster to start heating, so that the food to be toasted is toasted and cooled in a protective atmosphere, and is isolated from the air. The intelligent baking equipment isolates food from air, the food is baked and cooled in an oxygen-free protective gas environment, the protective gas is discharged out of trace metal ion gas volatilized at high temperature of the baking device, and the generation of oxidation metamorphic substances harmful to health caused by high-temperature oxidation of grease in the food and metal-catalyzed hydrogen peroxide reaction is avoided, the content of the oxidation metamorphic substances in the baked food is less than 10 percent of that of the conventional baked food, the oxygen absorption capacity of the food is lower, and the food is more beneficial to health; the food is baked in a protective atmosphere environment, so that the oxygen residual quantity in the food is less; therefore, the baked food is easier to store, the shelf life of the food is obviously prolonged, and the shelf life is prolonged by 0.5-1 time or more. For convenience of description, the food baking apparatus will be described in detail below by taking moon cake and nitrogen gas as examples.

As shown in fig. 1, the gas supply device 20 includes a gas storage tank 21, a vaporizer 22, a pressure reducing valve 23, and a temporary storage tank 24. The gas storage tank 21 is suitable for storing liquid high-purity nitrogen, namely food-grade liquid nitrogen with purity reaching analytical purity; the vaporizer 22 is adapted to endothermically vaporize liquid nitrogen to form gaseous nitrogen; the pressure reducing valve 23 is adapted to change the higher pressure nitrogen gas to a lower pressure stable nitrogen gas. The output port of the gas storage tank 21, which is suitable for the outflow of liquid nitrogen, is communicated with the input port of the gasifier 22 through a liquid nitrogen pipeline, and a flow regulating valve is arranged in the liquid nitrogen pipeline between the communicated gas storage tank 21 and the gasifier 22 to regulate the flow of the liquid nitrogen and adjust the output quantity of the nitrogen, so that the nitrogen is matched with the demand quantity, and the over-high pressure of the nitrogen is avoided. The outlet of the gasifier 22, which is suitable for nitrogen outflow, is in sealed communication with the inlet of the buffer vessel 24, which is suitable for protective gas inflow, via a pipe. The output port of the temporary storage tank 24, which is suitable for the protective gas to flow out, is communicated with the input port of the pressure reducing valve 23 in a sealing mode through a pipeline, and the output port of the pressure reducing valve 23 is communicated with the gas transmission port of the baking device 10 through a gas transmission pipeline. The use of the buffer tank 24 makes the supply pressure of the protective gas more stable.

Wherein the baking device 10 is adapted to bake moon cake blanks to be baked and to color bake moon cakes to be baked coated with a coloring agent. The baking device 10 is provided with an input port adapted to be moved in by a moon cake to be baked and an output port adapted to be moved out by the baked moon cake, the input port and the output port share one entrance, that is, an entrance adapted to be moved in and out by the moon cake is provided at one side of the baking device 10, a shutter 16 is provided at the entrance in a sealed manner, and the shutter 16 is adapted to isolate the baking chamber of the baking device 10 from the outside air. When the gate 16 is opened, the moon cake to be roasted can be transferred to the interior of the roasting apparatus 10 and the roasted moon cake can be removed from the interior of the roasting apparatus 10, and when the gate 16 is closed, the roasting chamber of the roasting apparatus 10 is isolated from the outside air.

It should be noted that, as another alternative, an input port adapted to move moon cakes to be baked is arranged at one side of the baking device 10, an input gate is arranged at the input port in a sealing connection manner, the moon cakes to be baked can be transferred into the baking chamber of the baking device 10 after the input gate is opened, and the baking chamber of the baking device 10 is isolated from the air after the input gate is closed; the other side of the baking device 10 is provided with an output port suitable for moving out the baked moon cakes, a gate is arranged at the output port in a sealing connection mode, the moon cakes in the baking device 10 can be moved out after the gate is opened, and the baking chamber of the baking device 10 is isolated from the air after the gate is closed. That is, the input port of the roasting apparatus 10 adapted to move in the moon cakes to be roasted and the output port adapted to move out the roasted moon cakes are respectively provided at different sides, so that the assembling configuration of the roasting apparatus in the production line is facilitated.

The roasting apparatus 10, as shown in fig. 1 to 3, includes a housing for sealing, a roasting chamber built in the housing and adapted to roast food, and a gate 16 provided at one side of the housing. A baking tray 11 suitable for bearing food to be baked, an air nozzle 12 suitable for guiding shielding gas to flow to the baking tray in a shunting manner, an air trapping head 13 suitable for exhausting shielding gas and a heater (not shown in the figure) suitable for heat radiation baking are arranged in a baking chamber of the baking device 10. The baking tray 11 is provided with mesh holes suitable for protecting air circulation, and the baking tray 11 is assembled in a baking chamber of the baking device and horizontally arranged along the horizontal plane direction and used for bearing moon cakes to be baked. The upper side and the lower side of the baking tray 11 are respectively provided with a heater, namely an upper heater and a lower heater, which are suitable for baking moon cakes. The air nozzle 12 is arranged right above the baking tray 11 and horizontally arranged along the horizontal plane direction, and is suitable for respectively blowing the nitrogen protection gas to each moon cake on the baking tray 11. The air trapping heads 13 are arranged under the baking tray 11 and horizontally arranged along the horizontal plane direction, and are suitable for the protective air in the baking device 10 to flow into the air trapping heads 13 and to be discharged to the outside of the baking device 10 through the air trapping heads 13. The exhaust duct connected with the gas-trapping head 13 is equipped with an exhaust fan 30 through a three-way pipe, as shown in fig. 2, which is suitable for forcing the gas-trapping head 13 to suck and exhaust the gas in the oven chamber of the baking apparatus 10, so as to accelerate the exhaust of the air in the oven chamber, rapidly reduce the oxygen content in the oven chamber, reduce the waiting time of the process, and timely exhaust the trace metal off-gas volatilized during the high temperature period of the baking apparatus 10. The baking tray 11 may be a baking tray with mesh holes, a mesh belt, a steel belt, or any kind of carrying member suitable for carrying moon cakes and allowing the shielding gas to freely flow from top to bottom, in other words, the baking tray 11 does not block the free up-and-down flow of the nitrogen shielding gas.

The air nozzle 12 is a planar plate-shaped structure, as shown in fig. 2-5, and is horizontally disposed, and the bottom end surface thereof can cover the baking tray 11. The gas nozzle 12 is a closed shell structure formed by thin walls, an input port suitable for shielding gas input is arranged in the middle of the top end face of the gas nozzle 12, a plurality of gas guide grooves 121 evenly distributed at equal intervals along the longitudinal direction are arranged in the gas nozzle, and a plurality of gas nozzles 122 are arranged on the bottom end face of the gas nozzle. The inlet of the injector head 12 communicates in a sealed manner with the outlet of the pressure reducing valve 23 through a gas duct in which the above-mentioned 1 st solenoid valve 51 is fitted, as shown in fig. 1, suitable for controlling the delivery of the shielding gas to the injector head 12 by the gas delivery means 20, for stopping the delivery of the shielding gas and for regulating the delivery flow of the shielding gas. The air guide grooves 121 are arranged transversely along the horizontal plane direction and are uniformly distributed at equal intervals along the longitudinal direction, as shown in fig. 3 and 4, each air guide groove 121 is respectively communicated with an input port at the top end of the gas nozzle 12 and is suitable for distributing shielding gas into each air guide groove 121. The air nozzle 122 is arranged on the bottom end face of the air nozzle 12 and communicated with the air guide groove 121, the air outlet of the air nozzle 122 is opposite to the baking tray 11, the air nozzle 122 is suitable for blowing the nitrogen protection gas in the air guide groove 121 to the baking tray 11 through the air nozzle 122, and the protection gas respectively flows to the moon cakes arranged on the baking tray 11. The air nozzles 122 communicated with the air guide groove 121 are distributed at equal intervals along the direction (i.e. transverse) of the air guide groove 121, as shown in fig. 4, so as to uniformly distribute the shielding gas, and thus the distribution of the shielding gas flow is more uniform. Further, the middle part of the air guide groove 121 is provided with an input port suitable for inputting shielding gas, and the input port is communicated with the input port positioned in the middle of the top end of the air nozzle 12, so that the pressure drop difference of the air guide groove 121 is reduced, the gas flow of each air nozzle 122 is equivalent, the uniformity of shielding gas flow is improved, and the consistency of the quality of moon cakes, such as the consistency of softness and mouthfeel, is ensured. As an optional mode, an air nozzle 122 is correspondingly arranged above each moon cake on the baking tray 11, so that the working condition of the protective gas of each moon cake is equivalent to ensure the consistency of the quality of the moon cakes.

Furthermore, in order to avoid the protective gas ejected from the air nozzle 122 from generating turbulence and ensure the consistency of the quality of the moon cakes, a steady flow grid 14 suitable for steady flow is arranged between the air nozzle 12 and the baking tray 11, and the steady flow grid 14 and the air nozzle 12 are fixed. The flow stabilizing grid 14, as shown in fig. 2-6, includes a transverse flow stabilizing plate 141 and a longitudinal flow stabilizing plate 142. As shown in fig. 4 and 6, the transverse flow stabilizers 141 are uniformly distributed at equal intervals in the longitudinal direction, and the transverse flow stabilizers 141 are perpendicular to the horizontal plane, i.e., perpendicular to the bottom end surface of the showerhead 12, which means that the transverse flow stabilizers 141 are arranged in the vertical direction; the longitudinal flow stabilizers 142, as shown in FIGS. 4 and 6, are uniformly distributed along the transverse direction at equal intervals, and the longitudinal flow stabilizers 142 are perpendicular to the horizontal direction, i.e., perpendicular to the bottom end surface of the showerhead 12, which means that the longitudinal flow stabilizers 142 are arranged along the vertical direction. The transverse flow stabilizing plate 141 and the longitudinal flow stabilizing plate 142 penetrate and are fixed to each other to form a grid structure in a shape like a Chinese character 'jing', so that the protective gas sprayed out of the air nozzle 122 is forced to flow downwards along the grids of the flow stabilizing grids to blow and shoot moon cakes, the protective gas sprayed out of the air nozzle 122 is prevented from generating horizontal flow components to generate turbulence, the flow field distribution of the protective gas is more uniform, the uniformity of the quality of the baked moon cakes in the protective gas environment is better, and the moon cakes are prevented from being too hard and poor in taste if the color uniformity and the taste uniformity are better. In order to overcome the disturbing influence of the baking chamber wall of the baking apparatus 10 on the flow of the shielding gas, flow blocking plates 143 are respectively provided at the peripheral sides of the flow stabilizing grid 14, as shown in fig. 3 and 4, the flow blocking plates 143 are arranged in the vertical direction, and the lower ends of the flow blocking plates 143 are inclined outward with respect to the upper ends (i.e., with respect to the middle of the flow stabilizing grid 14). Four baffles 143 on four sides of the flow stabilizing grid 14 are connected end to form an apron-shaped structure, as shown in fig. 4, the inner diameter of the opening at the lower end of the apron-shaped structure is larger than that of the opening at the upper end. Further, based on a large amount of practical data analysis, it is found that when the lower end of the spoiler 143 is inclined outward 11-13 degrees in the vertical direction, especially 13 degrees, the influence of the baking chamber wall of the baking apparatus on the airflow of the air nozzle 12 is minimal, no significant turbulence is formed around the air nozzle 12, the distribution of the shielding gas ejected by the air nozzle 12 is more uniform, and the uniformity of the moon cake quality is improved.

The air-trapping heads 13 are in a planar plate-shaped structure, and as shown in fig. 2 and 3, the air-trapping heads 13 are horizontally arranged along the horizontal plane direction, and the area of the air-trapping heads can cover the baking tray 11. The air trapping head 13 is a closed shell structure formed by thin walls, a plurality of air trapping holes 132 are arranged on the top end surface of the air trapping head 13, a flow guide cavity 131 arranged along the horizontal plane direction is arranged in the air trapping head, and an exhaust port which is suitable for the protective gas to flow out and is connected with an exhaust pipe is arranged in the middle of the bottom end surface of the air trapping head. The air outlet of the air trapping head 13 is communicated with one end of an air outlet pipeline of the baking device 10, and is suitable for exhausting air to the outside of the baking device, as shown in fig. 1, the other end of the air outlet pipeline is respectively communicated with the 2 nd electromagnetic valve 52 and the input port of the exhaust fan 30 through a three-way pipe. The 2 nd solenoid valve 52 is adapted to control the flow of the exhaust and the exhaust, and the exhaust fan 30 is adapted to suck the forced exhaust, increase the exhaust flow and enhance the exhaust efficiency. The air trapping holes 132 are arranged on the top end face of the air trapping head 13 and communicated with the flow guide cavity 131, the air trapping holes 132 are uniformly distributed, and the air inlets of the air trapping holes 132 are arranged opposite to the baking tray so as to facilitate the protective air flowing from top to bottom to flow in. An air outlet which is positioned in the middle of the bottom end surface of the air capturing head 13 and is communicated with the flow guide cavity 131 is communicated with one end part of an air exhaust pipeline, and the other end part of the air exhaust pipeline is arranged outside the baking device 10 and is suitable for exhausting the air in the baking chamber of the baking device 10. Further, the exhaust fan 30 is further installed at the end of the exhaust duct, as shown in fig. 2, and is used for sucking and exhausting the gas inside the baking device 10, so as to accelerate the exhaust of the gas inside the baking device 10, which is beneficial to timely exhaust the oxygen inside the baking device, so as to reduce the oxygen content inside the baking device 10; the baking device is particularly beneficial to timely taking out trace metal ion gas volatilized from the baking device 10 at high temperature out of the baking device, further reducing the occurrence of metal-catalyzed hydrogen peroxide reaction of grease in the moon cake and reducing the generation of harmful oxidative deterioration substances. The shielding gas in the baking device 10 flows into the gas trapping holes 132 of the gas trapping head 13, the flow guide cavity 131, the air outlet and the air outlet pipeline to flow to the outside of the baking device 10, or is sucked and exhausted by the exhaust fan 30. As an optional mode, a gas trapping hole 132 is correspondingly arranged right below each moon cake on the tray 11, so that the shielding gas flowing through the moon cake and the gas emitted by the moon cake can be discharged through the gas trapping head 13 in time, and the situation that the gas to be discharged flows transversely to generate turbulence to influence the consistency of the moon cake quality and cause the quality reduction of the moon cake is avoided. When the requirement on baking uniformity is not high, the gas trapping head 13 may be replaced by a funnel-shaped exhaust device, or the gas trapping head 13 may be omitted to directly exhaust the gas in the baking device 10 through an exhaust port. The oxygen sensor 41 is disposed in the exhaust duct communicating with the gas capture head 13, and is adapted to detect the oxygen content in the gas exhausted from the toasting apparatus 10, as shown in FIG. 1, so as to determine the oxygen content in the toasting apparatus 10.

Furthermore, in order to reduce the disturbance influence of the air trapping head 13 on the uniformity of the protection air flow, and to destroy the uniformity of the protection air flow, such as to cause the protection air flow to be unevenly distributed, or even to generate turbulence in the protection air flow, a disturbance barrier 15 may be disposed between the baking tray 11 and the air trapping head 13, as shown in fig. 7. The interference prevention grille 15 is fixed with the air capturing head 13, is close to one side of the baking tray 11 and is positioned right above the air capturing head 13. The interference preventing grid 15, as shown in fig. 7 and 8, includes a horizontal interference preventing plate 151 and a vertical interference preventing plate 152. The horizontal interference preventing plates 151 are, as shown in fig. 7 and 8, arranged horizontally along the horizontal direction and uniformly distributed at equal intervals along the longitudinal direction, and the horizontal interference preventing plates 151 are perpendicular to the horizontal direction, which can be understood as that the horizontal interference preventing plates 151 are arranged along the vertical direction; the longitudinal interference preventing plates 152 are, as shown in fig. 8, longitudinally arranged in the horizontal direction and uniformly distributed at equal intervals in the transverse direction, and the longitudinal interference preventing plates 152 are perpendicular to the horizontal direction, which means that the longitudinal interference preventing plates 152 are arranged in the vertical direction. The transverse interference plate 151 and the longitudinal interference plate 152 penetrate and are fixed with each other to form a grid in a shape like a Chinese character jing, and the grid is suitable for guiding the protective gas which passes through the mesh holes of the baking tray 11 and flows downwards, flows towards the gas trapping head 13, is trapped by the gas trapping head 13 and is discharged out of the baking device 10 through an exhaust pipeline. The adoption of the interference grille 15 can avoid the phenomenon that when the protective gas is captured by the gas capture head 13 during suction (namely when the exhaust fan 30 is started), the flow path of the protective gas is excessively bent to generate turbulence because the flow resistance of each gas capture hole 132 is different due to the large exhaust flow speed; the turbulent flow will destroy the uniformity of the protection gas flow, and then disturb the protection gas flow ejected by the air nozzle 122, destroy the uniformity of the gas flow, even generate turbulent flow in the gas flow ejected by the air nozzle 122, and cause the quality uniformity of the moon cake to be poor. The arrangement of the interference prevention grating 15 can further improve the uniformity of the protective airflow among the air nozzles 12, the baking tray 11 and the air trapping heads 13, so that the uniformity of the baked moon cakes in the protective air environment is better, such as the uniformity of color and taste, and the phenomena that some moon cakes are hard, some moon cakes are soft, some moon cakes are undercolored and some moon cakes are over colored are effectively avoided, and the yield of the moon cakes is improved. In order to overcome the disturbance influence of the oven chamber wall of the oven apparatus 10 on the air flow of the gas trapped by the gas trapping head 13, the restrictor plates 153 are provided on the peripheral sides of the interference grating 15, respectively, and as shown in fig. 8, the restrictor plates 153 are formed in a strip-shaped plate shape and are provided in the vertical direction, and the upper ends of the restrictor plates 153 are inclined outward with respect to the lower ends (with respect to the center portion of the interference grating 15). The four flow restriction plates 153 are connected end to end in sequence to form an inverted apron-shaped structure, as shown in fig. 7 and 8, the upper end opening of the apron-shaped structure formed by the flow restriction plates 153 is larger than the lower end opening thereof, which is beneficial for the protective gas to be exhausted to flow into the gas trapping head 13 and be exhausted. Based on a large number of experimental comparisons, it is found that when the upper end side of the restrictor plate 153 is inclined outward by 20 to 26 degrees, particularly 25 degrees, the influence of the wall of the baking chamber of the baking device 10 on the uniformity of the airflow of the gas capturing head 13 is minimal, no significant turbulence is formed at the peripheral side of the gas capturing head 13, the uniformity of the protective airflow in the region is better, accordingly, the influence of the sucked captured air of the gas capturing head 13 on the air jet head 12 is further reduced, and the uniformity of the distribution of the protective airflow ejected by the air jet head 12 is effectively improved.

As an alternative solution, in order to keep the moon cakes soft and palatable, the baking apparatus may be further provided with a steam device adapted to convert water into steam. During the baking period of the moon cakes, the steam device transmits the generated steam into the baking chamber of the baking device 10, adjusts the humidity of the baking environment, locks the moisture in the moon cakes and keeps the moon cakes moist, soft and delicious. The output port of the steam device suitable for the outflow of the water vapor is communicated with the input port of the baking device 10 suitable for the input of the water vapor through a pipeline, and valves are arranged in the pipeline for communicating the steam device 30 and the baking device 10 and are used for controlling the input and stop of the water vapor to the baking chamber of the baking device 10 and adjusting the flow rate of the water vapor. In order to avoid the condensation of water vapor, the gas transmission pipeline for conveying the water vapor is wrapped with a heat insulation layer for heat preservation, and an electric heating layer is arranged between the heat insulation layer and the gas transmission pipeline.

The baking apparatus of the present embodiment is configured with a baking device 10, an air supply device 20, an exhaust fan 30, a control device 60, and a control terminal 70. The control terminal 70 and the control device 60 establish communication connection through the internet of things, the control terminal 70 operates the control device 60 to manually control the baking equipment and set the baking process including shielding gas parameters and baking temperature, and the control device 60 obtains parameter set values and operates the baking equipment based on the set baking process, and reacts and displays state parameters of the baking equipment to the control terminal 70. The control flow of the control device is as follows: the gate 16 of the baking apparatus 10 is operated to open, moon cakes (blanks) to be baked are transferred into the baking apparatus 10, the gate 16 of the baking apparatus 10 is closed, and the baking apparatus 10 is in a state of being isolated from the outside air. The controller 60 operates the 1 st solenoid valve 51 to communicate the nitrogen gas supply line to the roasting apparatus 10, and supplies high purity nitrogen gas as a shielding gas to the roasting apparatus 10. The control device 60 obtains the measured value of the oxygen content in the baking device 10 based on the detection signal of the oxygen sensor 41, and when the measured value of the oxygen content fed back by the oxygen sensor 41 is lower than the set value, it makes a judgment that the air in the baking device 10 is completely discharged by the shielding gas, otherwise, the nitrogen gas continues to be input. In order to accelerate the air exhaustion in the toasting device 10, the control device 60 can operate the exhaust fan 30 to activate the enhanced exhaust to reduce the exhaust time, which is beneficial to improving the productivity. When the air in the baking device 10 is exhausted completely, the control device 60 operates the baking device 10 to start heating and bake moon cakes, the control device 60 obtains the measured value of the temperature detected by the temperature sensor 42, and based on the measured value of the temperature and the obtained set value of the baking temperature, the baking device is operated to heat so that the measured value of the temperature reaches the set value, and the food to be baked is baked in the protective gas environment at the preset baking temperature. After the baking is completed, the control device 60 operates the baking device 10 to stop heating, and the moon cake is cooled in a protective gas environment consisting of nitrogen gas to a process temperature, such as room temperature. After the moon cake is cooled, the moon cake is hermetically packaged in a protective gas environment formed by nitrogen, such as vacuum packaging or nitrogen-filled packaging. Finally, the control device 60 operates the 1 st electromagnetic valve 51 to stop transmitting nitrogen gas into the baking chamber of the baking device 10, so as to finish baking the moon cakes.

It should be noted that, during the high-temperature baking of the moon cake, for example, during the highest temperature, the control device 60 operates the exhaust fan 30 to start up and forcibly suck and exhaust the air based on the set parameters of the baking process, so that the trace metal ion gas volatilized at the high temperature of the baking device 10 is discharged in time, the metal-catalyzed hydroperoxidation reaction of the grease in the moon cake is reduced, the oxidation reaction of the grease in the moon cake is reduced, and the content of grease oxidation deterioration substances harmful to health in the moon cake is reduced.

Compared with the moon cake baked in the air environment, the content of oxidized metamorphic substances oxidized by grease in the baked moon cake is very low and is less than 10% of that in the conventional baked moon cake, so that the oxygen absorption capacity of the moon cake is greatly reduced, the moon cake is easier to store, and the shelf life of the moon cake is improved by 0.5-1 time and even longer.

As a second embodiment of the present application, an intelligent baking method suitable for food is provided, and for convenience of description, nitrogen gas is taken as a shielding gas, and moon cakes are taken as an example, and as shown in fig. 9, the baking method includes the following steps.

Preparing moon cake blanks to be baked, operating the gate 16 of the baking device 10 to open, transferring the moon cake blanks to be baked into the baking chamber of the baking device 10, closing the gate 16 of the baking device 10, and isolating the baking chamber of the baking device 10 from the outside air.

The control terminal 70 and the control device 60 establish communication connection through the internet of things, and the control terminal 70 controls the control device 60 to set a baking process including shielding gas parameters and baking temperature. The parameters of the shielding gas include the start-stop state of the exhaust fan 30, the set value of the oxygen content, the open-close state and the opening degree of the 1 st electromagnetic valve 51, and the open-close state and the opening degree of the 2 nd electromagnetic valve 52. The control device 60 obtains the set values of the operation parameters based on the baking process set by the control terminal 70, and performs the following intelligent control on the baking apparatus.

The controller 60 operates the 1 st solenoid valve 51 to communicate the gas transmission line for transmitting nitrogen gas to the roasting apparatus 10, and transmits high-purity nitrogen gas as a shielding gas into the roasting chamber of the roasting apparatus 10.

The control device 60 collects a detection signal of the oxygen sensor 41 and determines whether or not the air in the oven chamber is completely discharged based on the detection signal. The specific process comprises the steps of obtaining a measured value of the oxygen content fed back by the oxygen sensor 41, when the measured value of the oxygen content fed back by the oxygen sensor 41 is lower than a set value of the oxygen content, determining that the air in the baking device 10 is completely discharged by the nitrogen shielding gas, meeting the baking requirement, judging that the air in the baking device 10 is completely discharged by the nitrogen shielding gas by the control device 60, and if not, judging that the air is not completely discharged, and continuously inputting the nitrogen. It should be noted that, in order to accelerate the air exhaust from the baking apparatus 10, based on the setting parameters of the baking process, the control device 60 may operate the exhaust fan 30 to start up the enhanced exhaust, so as to exhaust the air from the baking apparatus 10 quickly, reduce the air exhaust time, and improve the productivity. The nitrogen is food grade nitrogen with purity reaching analytical purity, and food grade nitrogen with purity reaching 99% or more can be selected, and the nitrogen can be understood as the high-purity nitrogen. The nitrogen can also be replaced by argon.

When the air in the baking device 10 is completely exhausted, the control device 60 operates the baking device 10 to start heating, so as to bake food, and bake the moon cake to be baked in the protective gas environment formed by nitrogen according to the preset baking temperature. Specifically, the control device 60 obtains the measured value of the temperature measured by the temperature sensor 42, and based on the measured value of the temperature and the obtained set value of the baking temperature, operates the baking device to heat so that the measured value of the temperature reaches the set value, so that the food to be baked is baked at a preset temperature in the protective gas environment. During the baking process, the control device 60 controls the valve opening of the 1 st electromagnetic valve 51 to be adjusted to be small, the input amount of nitrogen is reduced, in the baking process, the nitrogen with a small flow is kept to be input, partial protective gas in the baking chamber is replaced, and the replacement of the nitrogen protective gas can timely discharge trace metal ion gas volatilized at high temperature of the baking device 10, so that the metal-induced oxidation reaction of grease is favorably reduced; in addition, the control device 60 operates the 2 nd electromagnetic valve to adjust the exhaust flow rate, so that the pressure of the shielding gas in the baking chamber of the baking device 10 is slightly higher than the atmospheric pressure, thereby being beneficial to reducing the air leakage and reducing the generation of grease oxygen deterioration substances. The baked moon cake blanks are immersed in protective gas formed by high-purity nitrogen, the moon cake blanks are isolated from the air, the moon cake blanks are isolated from the oxygen, the moon cake blanks are baked in the nitrogen protective gas environment until the baking is finished, the oil in the moon cakes is difficult to oxidize and the metal catalyzes the hydrogen peroxide reaction, the content of oil-to-oxidation metamorphic substances in the moon cakes is reduced, and the oxygen absorption capacity of the moon cakes is greatly reduced. The above-described baking process is herein identified as pre-baking to distinguish it from possible subsequent baking procedures.

When the baking is completed, the control device 60 operates the baking device 10 to stop heating, and the moon cake is cooled in a protective gas environment consisting of nitrogen gas to a process temperature, such as room temperature. In the cooling process, based on the parameter set value of the baking process, the control device 60 can operate the 1 st electromagnetic valve 51 to act to adjust the opening of the valve to be larger, increase the flow of nitrogen, so that the moon cake is cooled more quickly, and can also operate the 1 st electromagnetic valve 51 to act to adjust the opening of the valve to be smaller, reduce the flow of nitrogen, so that the moon cake is cooled slowly. And cooling the moon cake to the process temperature, such as room temperature, in the nitrogen protection gas environment. This cooling process is referred to as pre-cooling, to distinguish it from possible subsequent cooling processes.

Furthermore, the moon cake needs to be colored, so that the moon cake is golden and more beautiful. In the pre-cooling process, when the moon cake is cooled to the process temperature, such as a designated temperature, a layer of colorant is coated on the surface of the moon cake, so that the thickness of the colorant layer is uniform and consistent. The moisture in the colorant layer on the surface of the moon cake is volatilized in the protective gas environment, and the colorant layer is considered to be dried after the moisture in the colorant layer is completely volatilized, so that the moon cake is suitable for coloring and baking.

The baking device 10 is operated to start heating and baking, and the moon cake is colored and baked in the nitrogen protective atmosphere. When the color of the moon cake meets the requirement, if the moon cake is uniformly distributed golden yellow, the baking device 10 is operated to stop heating, and the coloring baking is finished. This colored bake is referred to as a post bake to distinguish it from a pre bake.

After the post-baking is completed, the control device 60 operates the baking device 10 to stop heating, and the moon cake is cooled in a nitrogen protective atmosphere. This cooling is referred to herein as aftercooling. The cooling rate of the moon cake can be varied by adjusting the nitrogen flow rate, similar to the pre-cooling.

When the food is cooled to the preset temperature, the control device operates the 1 st electromagnetic valve to stop delivering the protective gas to the baking device. Thus, the baking of the food is completed to obtain the edible food.

In the intelligent operation baking process, the control device feeds back the parameter information of the shielding gas in the baking chamber and the temperature information in the baking chamber to the control terminal in real time, and the parameter information and the temperature information are displayed on the control terminal. The remote user can know the state of the baking equipment in real time and carry out manual operation as required.

The color matching agent is a mixed solution prepared by using egg yolk and honey as main materials, wherein the volume ratio of the honey is 18-29%, preferably 21-24%, particularly 23%, and the color of the moon cake is golden and brighter and is easy to attract attention; the moon cake has stronger fragrance, and is easy to cause the eating desire of people.

Furthermore, in order to prolong the shelf life of the moon cake, a certain amount of coconut oil can be added into the toner, wherein the volume ratio of the coconut oil is 5-28%. When the volume ratio of the coconut oil is 9%, the coconut oil can be 7-10%, the quality guarantee period is remarkably improved, and the quality guarantee period of the moon cake can be improved by 0.5-1 time under the same other process conditions.

As an alternative scheme, if the moistening softness of the moon cake needs to be improved, a certain proportion of water vapor is added into the nitrogen protective gas during the pre-baking period, and experiments show that when the added water vapor accounts for 5-18% of the volume of the protective gas, the moon cake obtained by the pre-baking is softer and more delicious, and the moon cake has no dry and thirsty feeling after eating when the water vapor accounts for 13%; in addition, when the volume of the water vapor accounts for 11-15%, the soft mouthfeel is obviously improved. During the post-baking, a certain amount of water vapor is mixed into the nitrogen protective gas, and experiments show that when the volume of the mixed water vapor accounts for 1-7% of the volume of the protective gas, the cake skin of the moon cake is softer and more delicious, and the colored layer on the surface of the moon cake is more firmly attached and is not easy to peel off when the volume of the water vapor accounts for 2-4%, particularly 3%; in addition, when the volume of the mixed water vapor in the post-baking process is too large, such as more than 25%, the shelf life of the moon cake is obviously shortened, and the moon cake is more easily mildewed.

It should be noted that when baking dry hard and crisp foods such as walnut cakes and biscuits, a certain proportion of water vapor does not need to be mixed into nitrogen protective gas, which is beneficial to shortening baking time and improving productivity.

Examples

The moon cake shows three batches of baked moon cakes, the mixture ratio and the preparation process of the crust and the filling of each batch of moon cakes are the same, no preservative is added, and the baking equipment is adopted for baking and cooling. Baking a first batch of moon cakes in an air environment, cooling, sealing and vacuum-packaging in the air environment, randomly selecting 10 moon cake samples from the baked moon cakes for testing, wherein 5 samples are reserved for a storage period test, and the other 5 samples are reserved for an oxidation deterioration test; baking and cooling the second batch of moon cakes in a nitrogen protective gas environment, sealing and vacuum packaging in an air environment, randomly selecting 10 moon cake samples from the baked moon cakes for testing, wherein 5 samples are reserved for a storage period test, and the other 5 samples are reserved for an oxidation deterioration test; and baking and cooling the moon cakes of the third batch in a nitrogen protection gas environment, sealing and vacuum-packaging the moon cakes in the nitrogen protection gas environment, and randomly selecting 5 moon cake samples from the baked moon cakes for a storage period test. The content of oxidative deteriorated substances of the grease of the sample is measured, and is shown in the table I; the test conditions relating to the storage period of the samples are shown in Table II below. Wherein, for the data processing requirement, the oil oxidation metamorphic substance is normalized.

Table one: testing condition of content of grease oxidized metamorphic substances of moon cake sample

Note: the content of the oil oxidation deterioration substances in the moon cake is normalized based on the No. 11 sample.

The data in table one show that the oxidation degree of grease in the moon cake sample baked in the air environment is high, the content of grease oxidation deterioration substances in the sample is high, the oxidation degree of grease in the moon cake sample baked in the nitrogen protective gas environment is obviously reduced, the content of grease oxidation deterioration substances in the sample is very low, compared with the moon cake sample baked in the air environment, the content of grease oxidation deterioration substances in the moon cake sample baked in the nitrogen protective gas environment is reduced by more than 90% and is less than 10% of that of the moon cake sample baked in the air environment, therefore, the oxygen absorption capacity of the moon cake is greatly reduced, the moon cake is more beneficial to storage, and the shelf life of the moon cake is longer.

Table two: testing of shelf life of moon cake samples

The data in the table two show that 5 prepared moon cake samples are baked and cooled in the air environment and are vacuum-packed in the air environment, the shelf lives of the 5 moon cake samples are 40-55 days, and the average shelf life is 47.6 days; baking and cooling the prepared 5 moon cake samples in a protective gas environment consisting of nitrogen, and vacuum packaging in an air environment, wherein the shelf life of the 5 moon cake samples is 83-110 days, and the average shelf life is 99 days. Namely, the shelf life of the moon cake baked in the nitrogen protective gas environment is prolonged to more than 2 times of the original shelf life, namely, the shelf life is prolonged by more than 1 time, and the shelf life is remarkably prolonged. The data in the second table also show that 5 moon cake samples prepared by baking and cooling in a protective gas environment consisting of nitrogen are vacuum-packed in the nitrogen protective gas environment, the shelf lives of the 5 moon cake samples are 85-108 days, and the average shelf life is 99.8 days.

The biscuit shows two batches of baked biscuits, the ingredients and the making process of each batch of biscuits are the same, no preservative is added, and the baking equipment is adopted for baking and cooling. Baking and cooling the first batch of biscuits in an air environment, sealing and vacuum-packaging the biscuits in the air environment, and randomly selecting 5 biscuit samples from the baked biscuits to be tested for a storage period; the second batch of biscuits was baked and cooled in a nitrogen atmosphere and hermetically vacuum packaged in an air atmosphere, and 5 biscuit samples were randomly selected from the baked biscuits for shelf life testing as shown in table three below. Both biscuit samples were tested in a relatively humid environment.

Table three: testing of shelf-life of biscuit samples

The data in the third table show that 5 prepared biscuit samples are baked and cooled in the air environment and are vacuum-packed in the air environment, the shelf life of the 5 moon cake samples is 81-110 days, and the average shelf life is 92.2 days; baking and cooling the prepared 5 biscuit samples in a protective gas environment consisting of nitrogen, and vacuum packaging in an air environment, wherein the shelf life of the 5 moon cake samples is 159-201 days, and the average shelf life is 184 days. Namely, the shelf life of the baked biscuit in the nitrogen protection gas environment is improved to 2 times of the original shelf life, namely the shelf life is improved by 1 time, and the shelf life is obviously improved.

In addition to the above, the intelligent baking equipment is also suitable for baking wet and soft foods such as puff, mung bean cake, wife cake, creamy yellow cake and the like, and is also suitable for baking dry and hard and crisp foods such as walnut cake, biscuit and the like. The baking and cooling of the food are carried out in a protective gas environment, the food is isolated from air, the oil in the food is difficult to oxidize, the metal is catalyzed and oxidized to generate oil oxidation metamorphic substances which are harmful to health, the oxygen absorption capacity of the food is reduced, the oxygen residual quantity in the food is lower, and the food shelf life is prolonged.

The food in the prior art is baked in an air environment, the baking temperature is up to 180 ℃ or even higher, trace metal ion gas is volatilized at high temperature in a baking chamber, oil and sugar in the food directly contact with air, the oil is oxidized at high temperature and is subjected to a hydrogen peroxide reaction catalyzed by metal to generate an oxidation deterioration substance, and the oxidation deterioration substance promotes the oil to be further oxidized, so that the oxidation of the oil is accelerated, and more oil oxidation deterioration substances are generated; the oil oxidizes and denatures substances, increases the oxygen capturing capacity of the food, is not beneficial to the storage of the food, is easy to oxidize, rancidity and deteriorate during the storage of the food, and has short shelf life, so that the content of the oil and sugar needs to be increased, or the using amount of a preservative is increased to improve the shelf life.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the foregoing description only for the purpose of illustrating the principles of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims, specification, and equivalents thereof.

Claims

1. The utility model provides an intelligence toasts equipment based on thing networked control which characterized in that includes:

the control terminal is suitable for operating the control device and setting a baking process comprising shielding gas parameters and baking temperature through the Internet of things;

2. The intelligent toasting apparatus according to claim 1, wherein: the gas supply device comprises a gas storage tank, a gasifier, a temporary storage tank and a pressure reducing valve, wherein the gas storage tank is suitable for storing liquid protective gas, the gasifier is suitable for gasifying the liquid protective gas to generate gaseous protective gas, the temporary storage tank is suitable for storing the gaseous protective gas generated by the gasifier, the pressure reducing valve is suitable for reducing the output pressure and stabilizing the pressure of the protective gas, and the output port of the pressure reducing valve, which is suitable for the outflow of the protective gas, is communicated with the input port of the gas nozzle in a sealing mode through a pipeline.

3. The intelligent toasting apparatus according to claim 2, wherein: the built-in air guide grooves of the air nozzle head are uniformly distributed at equal intervals, and the air nozzles communicated with the air guide grooves are uniformly distributed at equal intervals along the direction of the air guide grooves.

4. The intelligent toasting apparatus according to claim 3, wherein: the baking device also comprises a steady flow grid which is arranged between the air nozzle and the baking tray and close to one side of the air nozzle, and is suitable for the stable distribution of protective gas flow between the air nozzle and the baking tray; the flow stabilizing grid at least comprises transverse flow stabilizing plates which are distributed at equal intervals along the longitudinal direction and longitudinal flow stabilizing plates which are distributed at equal intervals along the transverse direction; the transverse flow stabilizing plate and the longitudinal flow stabilizing plate are arranged in the vertical direction and penetrate through each other to form a grid shape.

5. The intelligent toasting apparatus according to claim 4, wherein: the four sides of the flow stabilizing grid are respectively provided with a long-strip-shaped spoiler arranged along the vertical direction, and the lower end of the spoiler inclines outwards relative to the upper end; the spoilers around the flow stabilizing grid are sequentially connected end to form an apron-shaped structure with a lower end opening larger than an upper end opening.

6. The intelligent toasting apparatus according to claim 1, wherein: the air trapping holes of the air trapping head are uniformly distributed at equal intervals along the transverse direction and at equal intervals along the longitudinal direction.

7. The intelligent toasting apparatus according to claim 6, wherein: the baking device also comprises a disturbance-resisting grid arranged between the baking tray and the air capturing head, is close to one side of the baking tray and is suitable for the uniform distribution of protective air flow between the baking tray and the air capturing head; the interference prevention grating at least comprises transverse interference prevention plates which are distributed at equal intervals along the longitudinal direction and longitudinal interference prevention plates which are distributed at equal intervals along the transverse direction; the transverse interference resisting plates and the longitudinal interference resisting plates are arranged in the vertical direction and penetrate through each other to form a grid shape.

8. The interference grid according to claim 7, wherein: the sides of the periphery of the interference prevention grating are respectively provided with a strip-shaped current limiting plate which is arranged along the vertical direction, and the upper end of the current limiting plate inclines outwards relative to the lower end; the flow limiting plates around the interference-resisting grating are sequentially connected end to form an inverted apron-shaped structure with an upper end opening larger than a lower end opening.

9. The intelligent toasting apparatus of any of claims 1-8, wherein: the control terminal is an electronic device with data operation processing capacity and a network connection establishing function, and the protection gas parameters comprise an exhaust fan starting and stopping state, an oxygen content set value, a 1 st electromagnetic valve opening and closing state and opening degree, and a 2 nd electromagnetic valve opening and closing state and opening degree.

10. An intelligent cooking method suitable for the baking equipment of any one of claims 1 to 8, characterized in that the cooking method comprises the following steps:

the control terminal and the control device are in communication connection through the Internet of things, and the control terminal controls the control device to set a baking process comprising shielding gas parameters and baking temperature;