CN209219047U - A kind of quick dough leavening device of integration - Google Patents
A kind of quick dough leavening device of integration Download PDFInfo
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- CN209219047U CN209219047U CN201820888377.9U CN201820888377U CN209219047U CN 209219047 U CN209219047 U CN 209219047U CN 201820888377 U CN201820888377 U CN 201820888377U CN 209219047 U CN209219047 U CN 209219047U
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Abstract
A kind of quick dough leavening device of integration, comprising: liner, housing, inner layer sleeve, work lodicule and lid；Liner is arranged in housing；Inner layer sleeve is arranged in liner；The lodicule that works is arranged in inner layer sleeve；Water storage interlayer is constituted between liner and inner layer sleeve, for storing warm water, lid provides sealing thermal insulation for the dough leavening device, the working shaft of work lodicule is connect by sealing axle sleeve and heat insulation sealing gasket with the driving device being arranged in housing, for driving device for driving the rotation of work lodicule to provide power of kneading dough, dough leavening device further includes the heating element for being heated to the water in liner.In specifically fermentation method and step, flour, leavening agent and water are poured into the inner layer sleeve for being mounted with work lodicule by predetermined ratio, after the lodicule that works rotates scheduled time, heating element starts to heat the water between liner and inner layer sleeve, reaches to keep the temperature after scheduled temperature and be leavened dough.
Description
Technical field
This application involves food processing technology fields, and in particular to a kind of quick dough leavening device of integration.
Background technique
Fermentation is the necessary links of many cooked wheaten food makings, and fermented pasta such as steamed bun, steamed stuffed bun are Chinese tradition staple foods, is especially existed
The north is more favourable, and people are fermented, fermentation time is by yeasting master when making fermented pasta frequently with leavening agents such as yeast
If temperature influence faster or slower, such as winter temperature are low, the fermentation time is longer than other seasons.
In order to accelerate to ferment, people attempt various methods, and some promotes the raw material of fermentation, some meetings being added in fermentation
Selection will be placed in the environmental condition that can provide relatively high temperature with the dough mixed, such as washbasin is put into and contains hot water
In container or be put into special insulating box, be all substantially shorter fermentation time, but these methods otherwise it is complicated for operation or
Professional equipment is needed, and redundantly consumes the energy, is all unable to reach satisfactory degree.Such as Patent No.
201410200739.7 Chinese invention patent applications disclose a kind of method that winter quickly leavens dough, and fermentation material is first added and carries out
And face, face and it is smooth after, then directly production steamed bun, steamed stuffed bun or steamed twisted roll are placed on the steaming tray equipped with steamed stuffed bun on steamed bun machine and use
Steam fumigating steamed stuffed bun takes down the standing that closes the lid after steaming tray, is put into steamed bun machine later and steams, not only complicated for operation here, and compares
Compared with waste of energy.The professional equipment for fermentation refers generally to insulating box currently on the market, and this insulating box is generally not that fermentation is special
, only have the function of heated at constant temperature, it is undesirable in terms of structure design and energy consumption.
In addition, the step before fermentation is and face, it, will using dedicated instrument of kneading dough for extensive food processing
Required food blank is directly processed into the face mixed, and such as noodles have some automatic dough mixing machines for domestic consumer currently on the market
Device can free people from manual labor, but in general, these functions are still relatively simple, currently on the market also
It kneads dough without a kind of handy collection integrated equipment and the fermentation method that matches therewith of leavening dough.
Utility model content
To solve the above problems, the utility model proposes a kind of quick dough leavening devices of integration, first by being successively connected
And face and fermentation program solve the problems, such as to realize by equipment with face and fermentation, fill up the market vacancy, together
When, it is safe using water-bath heat preserving mode, energy saving, easy to operate, further improve fermentation efficiency and fermentation uniformity.
The purpose of this utility model is achieved through the following technical solutions.
A kind of quick dough leavening device of integration, quickly dough leavening device includes: liner, housing, inner layer sleeve, work for the integration
Make lodicule and lid；The liner is arranged in the housing；The inner layer sleeve is arranged in the liner；The work lodicule
It is arranged in the inner layer sleeve；Water storage interlayer is constituted between the liner and the inner layer sleeve, it is described for storing warm water
Lid provides sealing thermal insulation for the dough leavening device.
The quick dough leavening device of integration as described above, the working shaft of the work lodicule pass through sealing axle sleeve and heat-insulated close
Packing is connect with the driving device being arranged in housing, and the driving device is for driving the work lodicule rotation to rub to provide
Face power.
The quick dough leavening device of integration as described above, the driving device includes drive control unit, the driving control
Unit processed includes gear button, and the gear button is integrated on the control panel on housing.
The quick dough leavening device of integration as described above, quickly dough leavening device includes for in the liner for the integration
The heating element that is heated of water, the heating element heats water by heating inner liner or directly heats to water.
The quick dough leavening device of integration as described above, quickly dough leavening device further includes temperature-controlling component for the integration, described
Temperature-controlling component includes temperature sensor and temperature control unit, and the temperature sensor believes collected liner temperature or water temperature
Number send temperature control unit to, the temperature signal received is converted to visual temperature information and shown by temperature control unit
Onto the control panel being located on housing, while heating element is controlled according to the temperature objectives of temperature signal and systemic presupposition
Heating behavior.
The beneficial effects of the utility model are:
1, a kind of quick dough leavening device of integration of the utility model passes through successively be connected and face and fermentation program first
It solves the problems, such as to realize by an equipment with face and fermentation, has filled up the market vacancy, the food such as dining room, restaurant can be met
Needed for product processing, also Miniaturizable is used as family kitchen electrical appliance；
2, a kind of quick dough leavening device of integration of the utility model, is kept the temperature using water-bath, and heat insulation effect is good, is accelerating face
Dough desiccation will not be caused as electrocaloric effect while group's fermentation, shorten fermentation time, 15 minutes or so energy
Preferably fermentation effect is obtained, even if also can quickly leaven dough in cold winter；
3, a kind of quick dough leavening device of integration of the utility model can provide uniform environment temperature by water-bath for dough
Degree and controllable temperature and time parameter, flexible operation, low energy consumption is safe to use, is greatly improving fermentation efficiency
While with fermentation uniformity, thus obtained food mouthfeel is also more preferably than other technologies.
Detailed description of the invention
By reading the following detailed description of the preferred embodiment, various other advantages and benefits are common for this field
Technical staff will become clear.The drawings are only for the purpose of illustrating a preferred embodiment, is not construed as practical new to this
The limitation of type.Throughout the drawings, identical component is indicated with identical symbol.In the accompanying drawings:
Fig. 1 is a kind of quick dough leavening device structural schematic diagram of integration of the utility model embodiment 1.
Fig. 2 is a kind of quick dough leavening device structural schematic diagram of integration of the utility model embodiment 2.
Component representated by each appended drawing reference in figure are as follows:
Liner 1, housing 2, inner layer sleeve 3, lid 4, work blade 5, sealing axle sleeve 6, heat insulation sealing gasket 7, driving device 8,
Heating element 9, control panel 10, liquidometer 11, water filling plug 12 observe operation window 13, flooding plug 14, spill case 15.
Specific embodiment
The illustrative embodiments of the disclosure are more fully described below with reference to accompanying drawings.Although showing this public affairs in attached drawing
The illustrative embodiments opened, it being understood, however, that may be realized in various forms the disclosure without the reality that should be illustrated here
The mode of applying is limited.It is to be able to thoroughly understand the disclosure on the contrary, providing these embodiments, and can be by this public affairs
The range opened is fully disclosed to those skilled in the art.
Embodiment 1
It is a kind of quick dough leavening device of integration of the utility model, the quick dough leavening device of the integration referring to Fig. 1, Fig. 1
It include: liner 1, housing 2, inner layer sleeve 3, work lodicule 5 and lid 4；The liner 1 is arranged in the housing 2；In described
Layer sleeve 3 is arranged in the liner 1；The work lodicule 5 is arranged in the inner layer sleeve 3；The liner 1 and described
Water storage interlayer is constituted between inner layer sleeve 3, for storing warm water, the lid 4 provides sealing thermal insulation for the dough leavening device, can be with
Heat preservation sandwich layer structure can be set to improve top heat insulation effect in pressure seal.
The heat preservation sandwich layer for being intended to improve device integral heat insulation effect also can be set in above-mentioned housing 2.
In this embodiment, the working shaft of the work lodicule 5 is existed by sealing axle sleeve 6 and heat insulation sealing gasket 7 and setting
Driving device 8 in housing 2 connects, and the driving device 8 is used to drive the rotation of work lodicule 5 to provide power of kneading dough,
As shown in the figure, the work lodicule 5 includes that rubbing lodicule and the shaving lodicule positioned at right side, two lodicules positioned at left side are
Curved surface lodicule, two lodicule cooperations can rub out a certain size dough.
The driving device 8 includes drive control unit, and the drive control unit includes gear button, and the gear is pressed
Button is integrated on the control panel 10 on housing 2.
The quick dough leavening device of the integration includes the heating element 9 for being heated to the water in the liner 1,
In the embodiment, the heating element 9 heats water by heating inner liner 1.
Quickly dough leavening device further includes temperature-controlling component for the integration, and the temperature-controlling component includes temperature sensor and temperature control
Unit processed, the temperature sensor send collected liner temperature or water temperature signal to temperature control unit, temperature control
The temperature signal received is converted on the control panel 10 that visual temperature information is shown on housing 2 by unit,
The heating behavior of heating element 9 is controlled according to the temperature objectives of temperature signal and systemic presupposition simultaneously.
Using the above-mentioned integration method that quickly dough leavening device is leavened dough, include the following steps:
(1) prepare flour, leavening agent and water, ready flour, leavening agent and water are poured by predetermined ratio and are mounted with
Work the inner layer sleeve 3 of lodicule 5, meanwhile, suitable water is injected between liner 1 and inner layer sleeve 3, closes the lid 4, and pressure is close
Envelope；
In this step, to injected between liner 1 and inner layer sleeve 3 suitable water can by be located at the liner 1 and cover
The water filling plug 12 of 2 top sidewall of shell, by the way that the observation injection situation of liquidometer 11 on the housing 2 is arranged；
(2) suitable gear is selected, is powered on, work lodicule 5 is rotated, flour, the leavening agent that step (1) is added
It is stirred and rubs with water, about 5-6 minutes, obtain and good dough；
(3) obtain and good dough after, work lodicule 5 stop rotating, heating element 9 starts to the liner 1 and internal layer
Water between sleeve 3 is heated, and after reaching 45 DEG C or so temperature, temperature control unit control heating element carries out heat preservation 15-
It 20 minutes, is leavened dough, which is in pressure seal state, it is ensured that heat insulation effect.
Using the above-mentioned quick dough leavening device of integration, dough thermally equivalent accelerates dough fermentation, usually only needs 15 points
Clock or so face can be sent out, if it is packet steamed stuffed bun, in this ten five-minute period, can with wash vegetables, cut the dish, adjust filling, then directly
Energy packet steamed stuffed bun, even if in cold winter also delicious steamed stuffed bun can be able to eat within time hour.
Embodiment 2
Referring to fig. 2, Fig. 2 is the quick dough leavening device of another kind integration of the utility model, the difference with embodiment 1
Place is, in embodiment 1, to injecting suitable water between liner 1 and inner layer sleeve 3 by being located at the liner 1 and cover
The water filling plug 12 of 2 top sidewall of shell, and in the present embodiment, the injection of water is directly selected in the liner 1 and the top of inner layer sleeve 3
Portion's opening carries out, and flooding plug 14 is arranged in the liner 1 and 2 top sidewall of housing, and the housing 2 has observation operation window
13, the flooding plug 14 protrudes into the observation operation window 13, is additionally provided with spill case 15 in the observation operation window 13, described
Spill case 15, which is located at 14 lower section of flooding plug, can pass through open flooding plug when filling the water excessive or too urgent possible spilling
14 move the water to flow into spill case 15, improve security reliability.
It is again provided with liquidometer 11 on the housing 2, the injection situation of water can be observed by liquidometer 11.
Other unmentioned features of the embodiment, it is same as Example 1.
The preferable specific embodiment of the above, only the utility model, but the protection scope of the utility model is not
It is confined to this, anyone skilled in the art within the technical scope disclosed by the utility model, can readily occur in
Change or replacement, should be covered within the scope of the utility model.Therefore, the protection scope of the utility model should be with
Subject to the scope of protection of the claims.
Claims (4)
1. a kind of quick dough leavening device of integration, which is characterized in that the integration quickly dough leavening device include: liner, it is housing, interior
Layer sleeve, work lodicule and lid；The liner is arranged in the housing；The inner layer sleeve is arranged in the liner；Institute
Work lodicule is stated to be arranged in the inner layer sleeve；Water storage interlayer is constituted between the liner and the inner layer sleeve, for storing
Warm water is deposited, the lid provides sealing thermal insulation for the dough leavening device；Quickly dough leavening device includes for described interior for the integration
The heating element that water in gallbladder is heated, the heating element heat water by heating inner liner or directly heat to water；
It is equipped in the liner and housing top sidewall for the water filling plug to injection water between liner and inner layer sleeve, or described
There is the opening for injecting water at the top of liner and inner layer sleeve, flooding plug is set in the liner and housing top sidewall.
2. the quick dough leavening device of integration according to claim 1, which is characterized in that the working shaft of the work lodicule is logical
It crosses sealing axle sleeve and heat insulation sealing gasket and is connect with the driving device being arranged in housing, the driving device is for driving the work
Make lodicule rotation to provide power of kneading dough.
3. the quick dough leavening device of integration according to claim 2, which is characterized in that the driving device includes driving control
Unit processed, the drive control unit include gear button, and the gear button is integrated on the control panel on housing.
4. the quick dough leavening device of integration according to claim 1, which is characterized in that the quick dough leavening device of the integration is also
Including temperature-controlling component, the temperature-controlling component includes temperature sensor and temperature control unit, and the temperature sensor will collect
Liner temperature or water temperature signal send temperature control unit to, the temperature signal received is converted to by temperature control unit can
Temperature information depending on changing is shown on the control panel on housing, while according to the temperature mesh of temperature signal and systemic presupposition
It marks to control the heating behavior of heating element.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201820888377.9U CN209219047U (en) | 2018-06-08 | 2018-06-08 | A kind of quick dough leavening device of integration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201820888377.9U CN209219047U (en) | 2018-06-08 | 2018-06-08 | A kind of quick dough leavening device of integration |
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| Publication Number | Publication Date |
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| CN209219047U true CN209219047U (en) | 2019-08-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201820888377.9U Active CN209219047U (en) | 2018-06-08 | 2018-06-08 | A kind of quick dough leavening device of integration |
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| CN (1) | CN209219047U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663725A (en) * | 2019-11-19 | 2020-01-10 | 刘华 | Multifunctional dough leavening machine |
-
2018
- 2018-06-08 CN CN201820888377.9U patent/CN209219047U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663725A (en) * | 2019-11-19 | 2020-01-10 | 刘华 | Multifunctional dough leavening machine |
| CN110663725B (en) * | 2019-11-19 | 2024-03-15 | 刘华 | Multifunctional dough making machine |
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