CN113383809A - Preparation method of purple rice sandwich toast - Google Patents
Preparation method of purple rice sandwich toast Download PDFInfo
- Publication number
- CN113383809A CN113383809A CN202110572424.5A CN202110572424A CN113383809A CN 113383809 A CN113383809 A CN 113383809A CN 202110572424 A CN202110572424 A CN 202110572424A CN 113383809 A CN113383809 A CN 113383809A
- Authority
- CN
- China
- Prior art keywords
- piece
- dough
- conveying
- purple rice
- conveying piece
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 22
- 235000009566 rice Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 235000008429 bread Nutrition 0.000 claims abstract description 28
- 238000003825 pressing Methods 0.000 claims abstract description 27
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 20
- 238000007664 blowing Methods 0.000 claims description 18
- 230000007306 turnover Effects 0.000 claims description 14
- 230000006835 compression Effects 0.000 claims description 12
- 238000007906 compression Methods 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 claims description 12
- 238000004904 shortening Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000005192 partition Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000012470 frozen dough Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000012856 weighed raw material Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 235000010331 calcium propionate Nutrition 0.000 claims description 2
- 239000004330 calcium propionate Substances 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000007599 discharging Methods 0.000 description 8
- 235000014121 butter Nutrition 0.000 description 7
- 230000008901 benefit Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
- A21C9/088—Folding or bending discrete dough pieces or dough strips
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The application discloses a preparation method of purple rice sandwich toast bread, which belongs to the technical field of food processing, and the technical scheme comprises the following steps: s1, blending; s2, kneading dough; s3, freezing; s4, opening crisp; s5, molding and proofing; s6, baking; s7, slicing the filling, wherein the automatic crisp opener comprises: support body, pressure dough sheet device and adjusting device, the support body is improved level and is provided with first conveying piece and second conveying piece, first conveying piece is far away from the one end intercommunication of pressing the bread device and has the gyration conveying piece, the other end of gyration conveying piece with the second conveying piece is linked together, press the dough sheet device to be located between first conveying piece and the second conveying piece, adjusting device is located first conveying piece, and this application has the effect that need not the manual work to open the shortbread.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a preparation method of purple rice sandwich toast.
Background
The bread is convenient to eat and is deeply favored by consumers. The product is a breakfast food due to its rich nutrition and unique flavor. With the continuous improvement of the living standard of people, the pursuit of comprehensive nutrition, natural health and taste features becomes a fashion, and the dietary structure of low sugar, low fat and high dietary fiber becomes a scientific life style.
At present, a Chinese patent with publication number CN107865024A discloses a toasted bread with mashed purple sweet potatoes and a preparation method thereof, and the eight steps are as follows: taking out dough, pouring butter on the surface of the dough, repeatedly kneading, putting the dough into a fermentation chamber, controlling the humidity to be 60-75%, controlling the temperature to be 30-35 ℃, keeping the temperature for 70-130 minutes, pressing out bubbles in the fermented dough by hands, then cutting the dough to prepare small mixed dough, naturally fermenting the small mixed dough and relaxing the middle for 15-30 minutes.
However, the dough needs to be repeatedly kneaded manually, which is troublesome and results in slow production of bread.
Disclosure of Invention
Aiming at the defects in the prior art, the application aims to provide the preparation method of the purple rice sandwich toast, which has the advantages that the crisp opening is not needed manually, and the production efficiency of the toast is improved.
In order to achieve the purpose, the application provides the following technical scheme: a preparation method of purple rice sandwich toast bread comprises the following steps:
s1, batching: weighing the following raw materials, 36.81 parts of wheat flour, 14.72 parts of drinking water, 5.15 parts of cream, edible vegetable oil, 0.74 part of high fructose corn syrup, 0.88 part of yeast, 0.29 part of edible salt, 0.03 part of calcium propionate, 0.01 part of sodium dehydroacetate and edible essence according to the weight ratio;
s2, dough mixing: uniformly stirring the weighed raw materials to form dough;
s3, freezing: putting the dough into a refrigeration house, and standing for 100min, wherein the temperature of the refrigeration house is-7 to-12 ℃;
s4, opening crisp: pressing the frozen dough into 3cm thick dough by an automatic shortening machine, wrapping with 0.5 part of shortening slices, and making into shortening noodles;
s5, forming and proofing: molding the crisp noodles, and placing the crisp noodles into a proofing chamber for proofing for 2 hours, wherein the temperature of the proofing chamber is 38 ℃, and the humidity is 85%;
s6, baking: baking the proofed crisp noodles for 30min, and cooling to obtain bread, wherein the baking temperature is 180 ℃;
s7, slicing and filling: slicing the bread, and sandwiching 21.35 parts of purple rice sauce by a toast center machine to obtain purple rice center toast bread;
the automatic shortening machine in the step S4 includes: support body, pressure dough sheet device and adjusting device, the support body is improved level and is provided with first conveying piece and second conveying piece, the one end intercommunication that first conveying piece is far away from the pressure bread device has the gyration conveying piece, the other end of gyration conveying piece with the second conveying piece is linked together, press the dough sheet device to be located between first conveying piece and the second conveying piece, adjusting device is located first conveying piece.
Through adopting above-mentioned technical scheme, the dough gets into through the second conveying piece and presses the dough piece device to roll in the dough, then gets into first conveying piece and fold the dough through adjusting device, and the rethread gyration conveying piece gets into the second conveying to accomplish the automatic effect of opening crisp of dough.
The application is further configured to: the first conveying piece is composed of a plurality of conveying strips, and gaps exist between every two adjacent conveying strips.
Through adopting above-mentioned technical scheme, a plurality of conveying strips constitute first conveying spare for there is the clearance between the adjacent conveying strip, for the piece that overturns provides the space to the dough that overturns, thereby conveniently overturns the piece and carries out the turn-over to the dough.
The application is further configured to: adjusting device includes slip track, first upset piece and second upset piece slidable mounting are on the slip track, be provided with the first driving piece that drives first upset piece and slide on the support body, be provided with the second driving piece that drives second upset piece and slide on the support body, first upset piece and second upset piece symmetry set up.
Through adopting above-mentioned technical scheme, according to the size of dough, first upset piece and second upset piece slide to assigned position on the slip track, then carry out the turn-over folding to the dough, dough after folding rolls through the last piece device of pressing behind the gyration conveying piece to play crisp effect.
The application is further configured to: first upset piece includes the sliding block, rotate on the sliding block and install the upset harrow, the sliding block lateral wall is provided with the third driving piece that drives the upset harrow and rotate and pass first conveying piece.
Through adopting above-mentioned technical scheme, after the sliding block slided to the assigned position, start the third driving piece, the third driving piece drives the upset harrow and rotates, and the upset harrow drives the dough and rotates to this effect that reaches the dough upset.
The application is further configured to: the first turnover piece and the second turnover piece are identical in structure.
Through adopting above-mentioned technical scheme, first upset piece is the same with the structure of second upset piece, can conveniently reduce the storage capacity of spare part to the maintenance of first upset piece and second upset piece to reach reduce cost's advantage.
The application is further configured to: the dough sheet pressing device comprises an upper pressing roller, a lower pressing roller and a lifting piece, the upper pressing roller and the lower pressing roller are rotatably installed on the frame body, and the lifting piece is used for adjusting the height position of the upper pressing roller.
Through adopting above-mentioned technical scheme, the setting of upper roll and lower roll can roll the dough and stretch for the crisp machine of opening is opened crisp to the dough, with the taste after improving the dough shaping.
The application is further configured to: the lifting piece comprises a sliding frame, the upper compression roller is rotatably installed on the sliding frame, and a fifth driving piece which drives the sliding frame to slide up and down is arranged on the frame body.
Through adopting above-mentioned technical scheme, start the fifth driving piece to the distance between compression roller and the lower compression roller is gone up in the control, makes and goes up the compression roller and can carry out the compression roller by thick to thin in proper order with lower compression roller, thereby avoids the dough to break off at the dough in-process of pressing.
The application is further configured to: all be provided with the guide way on the relative lateral wall of support body, the direction of movement setting along the carriage is followed to the guide way, be provided with the gib block that slides in corresponding the guide way on the carriage.
Through adopting above-mentioned technical scheme, the moving direction of carriage has been injectd in the setting of guide way and gib block for the carriage can be smooth and easy the slip on the support body.
The application is further configured to: be provided with the blowing device that is located directly over first conveying piece on the support body, the blowing device is located between adjusting device and the pressure face piece device, the blowing device includes the blowing case, the vertical blowing chamber that is provided with in the blowing case, first through-hole and second through-hole have been seted up to the relative lateral wall of blowing case, the second through-hole is located the below of first through-hole, it is provided with the partition panel to slide in the first through-hole, the second through-hole internal slip is provided with down the flitch.
Through adopting above-mentioned technical scheme, the setting of blowing device can be used for loading the butter for during the dough can be added automatically to the butter, improve the automation of automatic crisp machine of opening, reduce manually operation's step.
The application is further configured to: the cross section of the rotary conveying piece is arc-shaped, and the radian of the rotary conveying piece is 90 degrees.
Through adopting above-mentioned technical scheme, after the dough gets into on the gyration conveying piece from first conveying piece, the dough accomplishes 90 degrees rotations on the gyration conveying piece for the dough piece device can roll-in the dough, reduces to buckle and is in the possibility that takes place the dislocation when the roll-in.
In summary, the present application has the following advantages:
1. the dough enters the dough sheet pressing device through the second conveying piece to roll the dough, then enters the first conveying piece to fold the dough through the adjusting device, and then enters the second conveying through the rotary conveying piece to finish the automatic crisp opening effect of the dough;
2. according to the size of the dough, the first overturning part and the second overturning part slide to designated positions on the sliding rail, then the dough is turned and folded, and the folded dough passes through the rotary conveying part and then is rolled by the dough sheet pressing device to achieve the effect of crisping;
3. after the dough enters the rotary conveying member from the first conveying member, the dough completes 90-degree rotation on the rotary conveying member, so that the dough sheet pressing device can roll the dough, and the possibility of dislocation of the bent part during rolling is reduced;
drawings
FIG. 1 is a schematic structural diagram of the present embodiment;
FIG. 2 is a schematic structural view of the first conveying member in the present embodiment;
fig. 3 is a schematic structural diagram of a dough sheet pressing device in the embodiment;
FIG. 4 is a schematic sectional view of the charging device in this embodiment;
fig. 5 is a schematic structural diagram of the adjusting device in the present embodiment.
Description of reference numerals: 1. a frame body; 2. a dough sheet pressing device; 21. an upper compression roller; 22. a lower pressing roller; 23. a lifting member; 231. a carriage; 232. a fifth driving member; 233. a guide strip; 234. a guide groove; 3. a discharging device; 31. a material placing box; 32. a first through hole; 33. a second through hole; 34. a partition panel; 35. a blanking plate; 36. a motor; 4. an adjustment device; 41. a sliding track; 42. a first flip member; 421. a slider; 422. turning over the rake; 423. a third driving member; 43. a second flip; 44. a first driving member; 45. a second driving member; 5. a first conveying member; 51. a drive roll; 52. a driven roller; 53. a transfer bar; 54. a gap; 55. a groove; 6. a second conveying member; 7. a rotating conveyor.
Detailed Description
The present application is described in further detail below with reference to the attached drawings.
Example 1
A preparation method of purple rice sandwich toast bread comprises the following steps:
s1, batching: weighing the raw materials according to the table 1;
s2, dough mixing: uniformly stirring the weighed raw materials to form dough;
s3, freezing: putting the dough into a refrigeration house, and standing for 100min, wherein the temperature of the refrigeration house is-7 to-12 ℃;
s4, opening crisp: pressing the frozen dough into 3cm thick dough by an automatic shortening machine, wrapping with 0.5 part of shortening slices, and making into shortening noodles;
s5, forming and proofing: molding the crisp noodles, and placing the crisp noodles into a proofing chamber for proofing for 2 hours, wherein the temperature of the proofing chamber is 38 ℃, and the humidity is 85%;
s6, baking: baking the proofed crisp noodles for 30min, and cooling to obtain bread, wherein the baking temperature is 180 ℃;
s7, slicing and filling: slicing the bread, and filling 21.35 parts of purple rice sauce by a toast filling machine to obtain the purple rice filled toast bread.
Examples 2 to 4
Referring to table 1, the difference from example 1 is in the amount of raw materials.
The automatic crisp machine of opening that uses in embodiment 1-4, it includes support body 1, press a flour piece device 2, blowing device 3 and adjusting device 4, press a flour piece device 2 to fix on support body 1, install first conveying piece 5 and second conveying piece 6 in the frame, first conveying piece 5 and second conveying piece 6 are located the both sides of pressing a flour piece device 2, first conveying piece 5 and second conveying piece 6 all are linked together with pressing a flour piece device 2, install in the frame and drive first drive belt and second conveying piece 6 syntropy pivoted driving source. The one end intercommunication that the piece device 2 was kept away from to first conveying piece 5 has gyration conveying piece 7, and the one end that first conveying piece 5 was kept away from to gyration conveying piece 7 is linked together with second conveying piece 6, and gyration conveying piece 7 is the arc setting in this embodiment, and its radian is 90 degrees. The blowing device 3 is fixed above the first conveying piece 5 and is close to the frame of the dough sheet pressing device 2, and the adjusting component is positioned in the first conveying piece 5 and is positioned on one side of the blowing device 3, which is far away from the dough sheet pressing device 2.
As can be seen from fig. 2, the first conveying member 5 includes a driving roller 51, a driven roller 52 and a plurality of conveying strips 53, the plurality of conveying strips 53 are arranged in parallel, a gap 54 exists between adjacent conveying strips 53, and a groove 55 for embedding the conveying strips 53 is formed on the driving roller 51 and the driven roller 52.
Referring to fig. 3, the dough sheet pressing device 2 includes an upper press roller 21, a lower press roller 22 and a lifting member 23, the lower press roller 22 is rotatably installed on the frame body 1, the lifting member 23 is installed on the frame body 1, the upper press roller 21 is installed on the lifting member 23 and is located right above the lower press roller 22, and the lifting member 23 drives the upper press roller 21 to slide up and down on the frame body 1. The lifting member 23 includes a sliding frame 231, the upper pressing roller 21 is rotatably mounted on the sliding frame 231, a fifth driving member 232 for driving the sliding frame 231 to slide up and down is fixed on the frame body 1, and the fifth driving member 232 is a motor in this embodiment.
In order to enable the sliding frame 231 to smoothly slide on the frame body 1, the guide strips 233 are welded to the opposite side walls of the sliding frame 231, and the frame body 1 is provided with guide grooves 234 for the corresponding guide strips 233 to slide.
Referring to fig. 4, discharging device 3 includes discharging box 31, discharging box 31 welds on support body 1, the butter piece has been placed in discharging box 31, be provided with the space that supplies the dough to pass through between discharging box 31 and the 5 upper surfaces of first conveying piece, discharging box 31's relative lateral wall runs through and has seted up first through-hole 32 and second through-hole 33, first through-hole 32 is located the top of second through-hole 33, slidable mounting has partition panel 34 in the first through-hole 32, slidable mounting has flitch 35 down in the second through-hole 33, discharging box 31 lateral wall is installed and is driven partition panel 34 and the motor 36 that flitch 35 slided down respectively.
When the dough passes through the gap between the discharge box 31 and the first conveyor 5, the discharge plate 35 is opened, so that the butter pieces fall onto the dough, and then the dough wraps up the butter through the adjustment assembly. Thereafter the blanking plate 35 is closed and the partition plate 34 is opened so that the butter slides down to the upper surface of the blanking plate 35.
Referring to fig. 5, the adjusting device 4 includes a sliding rail 41, a first turnover member 42 and a second turnover member 43, the first turnover member 42 and the second turnover member 43 are slidably mounted on the sliding rail 41, the structure of the first turnover member 42 and the structure of the second turnover member 43 are the same and symmetrically arranged, a first driving member 44 for driving the first turnover member 42 to slide is fixed on the frame body 1, a second driving member 45 for driving the second turnover member 43 to slide is further installed on the frame body 1, and in this embodiment, the first driving member 44 and the second driving member 45 are both cylinders.
Taking the first turning member 42 as an example, the first turning member 42 includes a sliding block 421, the sliding block 421 is slidably mounted on the sliding track 41, the turning rake 422 is rotatably mounted on the sliding block 421, a third driving member 423 for driving the turning rake 422 to rotate is fixed to a side wall of the sliding block 421, and the third driving member 423 is a motor in this embodiment.
The working process and the beneficial effects of the application are as follows:
the dough gets into through the second conveyer belt and presses dough piece device 2 to roll-in, then gets into first conveyer belt and fold dough through adjusting device 4, and the rethread gyration conveying 7 gets into the second conveying to accomplish the automatic effect of opening crisp of dough.
The above description is only a preferred embodiment of the present application and should not be taken as limiting the present application, and any modifications, equivalents, improvements and the like made within the design concept of the present application should be included in the protection scope of the present application.
Claims (10)
1. A preparation method of purple rice sandwich toast bread is characterized by comprising the following steps:
s1, batching: weighing raw materials including 35-40 parts of wheat flour, 10-20 parts of drinking water, 3-8 parts of cream, 0.5-1.5 parts of high fructose corn syrup, 0.5-1.5 parts of yeast, 0.1-0.4 part of edible salt, 0.01-0.07 part of calcium propionate and 0.01 part of sodium dehydroacetate according to the following weight ratio;
s2, dough mixing: uniformly stirring the weighed raw materials to form dough;
s3, freezing: putting the dough into a refrigeration house, and standing for 100min, wherein the temperature of the refrigeration house is-7 to-12 ℃;
s4, opening crisp: pressing the frozen dough into 3cm thick dough by an automatic shortening machine, wrapping with 0.5 part of shortening slices, and making into shortening noodles;
s5, forming and proofing: molding the crisp noodles, and placing the crisp noodles into a proofing chamber for proofing for 2 hours, wherein the temperature of the proofing chamber is 38 ℃, and the humidity is 85%;
s6, baking: baking the proofed crisp noodles for 30min, and cooling to obtain bread, wherein the baking temperature is 180 ℃;
s7, slicing and filling: slicing bread, and filling 20-30 parts of purple rice sauce by a toast filling machine to obtain purple rice filled toast bread;
the automatic shortening machine in the step S4 includes: support body (1), pressure dough sheet device (2) and adjusting device (4), the support body (1) is improved level and is provided with first conveying member (5) and second conveying member (6), the one end intercommunication that first conveying member (5) kept away from the pressure bread device has gyration conveying member (7), the other end of gyration conveying member (7) with second conveying member (6) are linked together, pressure dough sheet device (2) are located between first conveying member (5) and second conveying member (6), adjusting device (4) are located first conveying member (5).
2. The method of making a purple rice filled toast bread according to claim 1, wherein: the first conveying piece (5) is composed of a plurality of conveying strips (53), and gaps (54) exist between every two adjacent conveying strips (53).
3. The method for preparing purple rice filled toast bread according to claim 2, characterized in that: adjusting device (4) are including slip track (41), first upset piece (42) and second upset piece (43) slidable mounting are on slip track (41), be provided with on support body (1) and drive first driving piece (44) that first upset piece (42) slided, be provided with on support body (1) and drive second driving piece (45) that second upset piece (43) slided, first upset piece (42) and second upset piece (43) symmetry set up.
4. The method for preparing purple rice filled toast bread according to claim 3, wherein the method comprises the following steps: first upset piece (42) include sliding block (421), rotate on sliding block (421) and install upset harrow (422), sliding block (421) lateral wall is provided with third driving piece (423) that drive upset harrow (422) and rotate and pass first conveying piece (5).
5. The method of making a purple rice filled toast bread according to claim 4, wherein: the first turnover piece (42) and the second turnover piece (43) are identical in structure.
6. The method of making a purple rice filled toast bread according to claim 1, wherein: dough sheet pressing device (2) include compression roller (21), lower compression roller (22) and lift (23), compression roller (21) and lower compression roller (22) rotate to be installed on support body (1), lift (23) are used for adjusting the height position of compression roller (21).
7. The method of making a purple rice filled toast bread according to claim 6, wherein: the lifting piece (23) comprises a sliding frame (231), the upper pressing roller (21) is rotatably installed on the sliding frame (231), and a fifth driving piece (232) which drives the sliding frame (231) to slide up and down is arranged on the frame body (1).
8. The method of making a purple rice filled toast bread according to claim 7, wherein: all be provided with guide way (234) on the relative lateral wall of support body (1), guide way (234) set up along the moving direction of carriage (231), be provided with guide strip (233) that slide in corresponding guide way (234) on carriage (231).
9. The method of making a purple rice filled toast bread according to claim 1, wherein: be provided with blowing device (3) that are located directly over first conveyer (5) on support body (1), blowing device (3) are located between adjusting device (4) and the dough sheet device of pressure (2), blowing device (3) are including blowing case (31), the vertical blowing chamber that is provided with in blowing case (31), first through-hole (32) and second through-hole (33) have been seted up to the relative lateral wall of blowing case (31), second through-hole (33) are located the below of first through-hole (32), it is provided with partition panel (34) to slide in first through-hole (32), it is provided with down flitch (35) to slide in second through-hole (33).
10. The method of making a purple rice filled toast bread according to claim 1, wherein: the cross section of the rotary conveying piece (7) is arc-shaped, and the radian of the rotary conveying piece is 90 degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110572424.5A CN113383809A (en) | 2021-05-25 | 2021-05-25 | Preparation method of purple rice sandwich toast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110572424.5A CN113383809A (en) | 2021-05-25 | 2021-05-25 | Preparation method of purple rice sandwich toast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113383809A true CN113383809A (en) | 2021-09-14 |
Family
ID=77619104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110572424.5A Pending CN113383809A (en) | 2021-05-25 | 2021-05-25 | Preparation method of purple rice sandwich toast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113383809A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088742A (en) * | 2022-07-12 | 2022-09-23 | 何伟艺 | Automatic folding high-efficient crisp machine of opening |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080135458A1 (en) * | 2006-12-06 | 2008-06-12 | Robert Ou-Young | Folding control apparatus for left and right lateral pieces of slice food |
| CN209950229U (en) * | 2018-12-27 | 2020-01-17 | 广州富港万嘉智能科技有限公司 | Egg tart crisp skin making device and egg tart automatic making device comprising same |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
| CN210929381U (en) * | 2019-09-05 | 2020-07-07 | 多麦(福建)食品有限公司 | Oil wrapping device for folded pastry cake |
| CN211493007U (en) * | 2019-12-03 | 2020-09-15 | 臧斌 | Automatic adjusting mechanism for position of folding turning plate of thin film plastic bag |
| CN211771253U (en) * | 2019-12-25 | 2020-10-27 | 陕西泾河好邦食品有限公司 | Electric heating constant temperature incubator |
-
2021
- 2021-05-25 CN CN202110572424.5A patent/CN113383809A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080135458A1 (en) * | 2006-12-06 | 2008-06-12 | Robert Ou-Young | Folding control apparatus for left and right lateral pieces of slice food |
| CN209950229U (en) * | 2018-12-27 | 2020-01-17 | 广州富港万嘉智能科技有限公司 | Egg tart crisp skin making device and egg tart automatic making device comprising same |
| CN210929381U (en) * | 2019-09-05 | 2020-07-07 | 多麦(福建)食品有限公司 | Oil wrapping device for folded pastry cake |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
| CN211493007U (en) * | 2019-12-03 | 2020-09-15 | 臧斌 | Automatic adjusting mechanism for position of folding turning plate of thin film plastic bag |
| CN211771253U (en) * | 2019-12-25 | 2020-10-27 | 陕西泾河好邦食品有限公司 | Electric heating constant temperature incubator |
Non-Patent Citations (1)
| Title |
|---|
| 程凌敏，等: "《食品加工机械》", vol. 1, 中国轻工业出版社, pages: 82 - 83 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088742A (en) * | 2022-07-12 | 2022-09-23 | 何伟艺 | Automatic folding high-efficient crisp machine of opening |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4515819A (en) | Process of making encrusted bakery products | |
| CN106720037A (en) | A kind of konjaku biscuit and preparation method thereof | |
| GB2567263A (en) | Method for making a bread with even spreading of ingredients | |
| CN110999937A (en) | Original flavor toast added with galactooligosaccharide and preparation method thereof | |
| CN105941530A (en) | Danish pineapple frozen dough and making method and application thereof | |
| CN113383809A (en) | Preparation method of purple rice sandwich toast | |
| CN118020808B (en) | A dough fermentation device, fermentation method, and fermentation process of square sesame crisps | |
| Brown | Advances in breadmaking technology | |
| CN111084213B (en) | Hand-tearing bread and production method and production line thereof | |
| CN222916893U (en) | A dough forming device | |
| Sarwar et al. | Industrial applications of cereals | |
| CN210642192U (en) | A multifunctional pastry forming machine | |
| CN215836803U (en) | Automatic change dough trimmer of control | |
| EP4525625B1 (en) | Process for producing a packaged bakery product | |
| CN111955515A (en) | Sandwich pie and production process thereof | |
| CN217695088U (en) | Flour pressing machine for steamed bun production | |
| CN106550967A (en) | One kind tears cob loaf processing method | |
| RU2808037C1 (en) | Galette production method | |
| CN111616338A (en) | Preparation method of baked composite potato chips | |
| CN213307119U (en) | Donut production line | |
| CN222869807U (en) | Low-temperature baking device for flaxseeds | |
| CN117730887A (en) | Bread and processing method thereof | |
| Bent | Speciality fermented goods | |
| CN114027344A (en) | Q soft bread preparation process and equipment | |
| RU2409954C1 (en) | Method for production of cooked bakery products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210914 |
|
| RJ01 | Rejection of invention patent application after publication |