CN210226734U - Dough fermentation device - Google Patents
Dough fermentation device Download PDFInfo
- Publication number
- CN210226734U CN210226734U CN201920760568.1U CN201920760568U CN210226734U CN 210226734 U CN210226734 U CN 210226734U CN 201920760568 U CN201920760568 U CN 201920760568U CN 210226734 U CN210226734 U CN 210226734U
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- fermentation
- cavity
- dough
- fermentation cavity
- heat
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- 238000000855 fermentation Methods 0.000 title claims abstract description 83
- 230000004151 fermentation Effects 0.000 title claims abstract description 83
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000005485 electric heating Methods 0.000 claims abstract description 14
- 238000009413 insulation Methods 0.000 claims abstract description 11
- 239000002184 metal Substances 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000009434 installation Methods 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The utility model discloses a dough fermentation device, which comprises a fermentation cavity, a water containing tank and a containing device for containing dough, wherein the fermentation cavity is a hollow fermentation cavity with an upward opening, and a heat insulation structure layer is arranged outside the fermentation cavity; the fermentation cavity is provided with a water level upper limit plate, and the water level upper limit plate is provided with a plurality of vertical air holes; the upper part of the water level upper limiting plate is a circulation cavity, and the inner wall of the circulation cavity is provided with a transverse air hole; the fermentation cavity is connected with the water containing tank through a water inlet pipeline; an electric heating pipe and a temperature sensor are arranged in the fermentation cavity; the output end of the temperature sensor is electrically connected with the temperature controller; the output end of the temperature controller is electrically connected with the electric heating pipe; a plurality of placing plates are arranged in the containing device, and an extending piece is arranged at the top of the placing plates. The utility model discloses can reduce the heat in the fermentation cavity and carry out the heat exchange with the external world, heat utilization rate is high to can the automatic control temperature, make the fermentation go on under being in the uniform temperature, improve the fermentation quality of dough, improve the taste of flower cake.
Description
Technical Field
The utility model belongs to the technical field of flower cake processing technique and specifically relates to a dough fermenting installation is related to.
Background
The fresh flower cake is a flaky pastry which is fed by edible roses unique to Yunnan and is a classic Yunnan dessert with the characteristic of Yunnan. The processing method comprises the steps of dough kneading with flour, fermentation, secondary fermentation, stuffing with fresh flowers as main materials, molding and baking.
Flower cake must pass through the fermentation process in the manufacturing process, and the fermenting case that present flower cake preparation used all is simple temperature and humidity control box usually, and current fermenting case generally sets up the electric heating mechanism heating water tray in inside, provides the temperature environment on the one hand, guarantees humidity in the fermenting case simultaneously. Because the temperature in the chamber is not high, the fermentation chamber is typically a simple metal shell. But the metal shell heat conductivity is good, on one hand, the heat loss of the heating of the fermentation box is large, and simultaneously, the internal environment of the fermentation box is easily influenced by the external environment temperature.
SUMMERY OF THE UTILITY MODEL
The to-be-solved technical problem of the utility model is to provide a can reduce the heat in the fermentation chamber and carry out the heat exchange with the external world, heat utilization rate is high to can automatic control temperature, make the fermentation be in the water bath fermenting installation that goes on under the uniform temperature.
In order to solve the technical problem, the utility model discloses a technical scheme does: a dough fermentation device comprises a fermentation cavity, a water containing tank and a containing device for containing dough, wherein the fermentation cavity is a hollow fermentation cavity with an upward opening, and a heat insulation structure layer is arranged outside the fermentation cavity; the top of the fermentation cavity is connected with a box cover through a hinge joint; the fermentation cavity is provided with an upper water level limiting plate, and the upper water level limiting plate is provided with a plurality of vertical air holes; the upper part of the water level upper limiting plate is a circulation cavity, and the inner wall of the circulation cavity is provided with a transverse air hole; the fermentation cavity is connected with the water containing tank through a water inlet pipeline, and a control valve is arranged on the water inlet pipeline; an electric heating pipe and a temperature sensor are arranged in the fermentation cavity; the output end of the temperature sensor is electrically connected with the temperature controller; the output end of the temperature controller is electrically connected with the electric heating pipe; a plurality of placing plates are arranged in the containing device, and an extending piece is arranged at the top of the placing plates.
Preferably, the bottom of the fermentation cavity is also provided with support legs, and the support legs are provided with rollers.
Preferably, a handle is further arranged at the top of the containing device.
Preferably, the fermentation cavity is further provided with a liquid level meter.
Preferably, the heat preservation structure layer is wrapped on the outer wall of the fermentation cavity; the heat-insulating structure layer sequentially comprises an inner heat-insulating layer, a framework supporting layer, an outer heat-insulating layer and a stainless steel metal outer shell layer from inside to outside; wherein the framework supporting layer is formed by splicing hard plates with low heat conductivity coefficient, and the framework supporting layer is filled with heat-insulating foam.
The utility model has the advantages that:
1. because the fermentation cavity of the utility model is a hollow fermentation cavity with an upward opening and is provided with the heat insulation structure layer outside, when the containing device is arranged in the fermentation cavity for fermentation, the temperature of the dough at each corner in the containing device is more balanced, which is beneficial to the fermentation of the dough, the fermentation speed is high, and the effect is good; the heat insulation structure layer can perform the heat insulation function, so that excessive heat in the fermentation cavity is prevented from exchanging heat with the outside, the heat loss is small, and the utilization rate is high;
2. because the fermentation cavity is provided with the water level upper limit plate, the water level upper limit plate is provided with a plurality of vertical air holes; the upper part of the upper water level limiting plate is a circulation cavity, the inner wall of the circulation cavity is provided with a transverse air hole, and after water in the fermentation cavity is heated, water vapor can sequentially enter the containing device through the vertical air hole, the circulation cavity and the transverse air hole, so that the water vapor is supplemented, and the humidity of fermentation is improved;
3. an electric heating pipe and a temperature sensor are arranged in the fermentation cavity; the output end of the temperature sensor is electrically connected with the temperature controller; the output end of the temperature controller is electrically connected with the electric heating pipe; the temperature sensor transmits a temperature signal in the fermentation cavity to the temperature controller, when the temperature is too high, the temperature sensor transmits temperature information at the moment to the temperature controller, the temperature controller controls the working condition of the electric heating pipe, and the temperature in the fermentation cavity is controlled through digital control and detection, so that a large amount of energy consumption is saved, the temperature rise is avoided being too high, the temperature in the fermentation process is automatically controlled, a special person is not needed to take care of the temperature, and the labor force is saved; to sum up, the utility model discloses can reduce the heat in the fermentation cavity and carry out the heat exchange with the external world, heat utilization rate is high to can automatic control temperature, make the fermentation go on under being in the uniform temperature, improve the fermentation quality of dough, improve the taste of flower cake.
Drawings
FIG. 1 is a schematic structural view of a dough fermentation device according to the present invention;
FIG. 2 is an enlarged view of a portion A of FIG. 1;
FIG. 3 is a schematic structural view of the containing device of the dough fermentation device of the present invention
Fig. 4 is a schematic structural diagram of the heat-insulating layer structure of the dough fermentation device of the present invention.
Detailed Description
The following describes the present invention with reference to the accompanying drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features related to the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
As shown in fig. 1 to 4, the dough fermentation apparatus of the present invention comprises a fermentation chamber 1, a water tank 2 and a holding device 3 for holding dough, specifically, the fermentation chamber 1 is a hollow fermentation chamber with an upward opening, and a heat insulation structure layer 11 is arranged outside the fermentation chamber; in the utility model, the thermal insulation structure layer 11 is wrapped on the outer wall of the fermentation cavity 1, and the thermal insulation structure layer 11 comprises an inner thermal insulation layer 111, a framework support layer 112, an outer thermal insulation layer 113 and a stainless steel metal outer shell layer 114 from inside to outside in sequence; the framework supporting layer 112 is formed by splicing hard plates 115 with low heat conductivity coefficient, and heat-insulating foam is filled in the framework supporting layer 112; the inner heat-insulating layer 111 and the outer heat-insulating layer 113 are both made of polyurethane heat-insulating plates, and heat exchange with the outside is effectively reduced by arranging multiple layers of heat-insulating layers, so that heat loss is reduced, and the heat utilization rate is improved; the top of the fermentation cavity 1 is connected with a box cover 12 through a hinge joint, and is used for ensuring the fermentation to be in a sealed environment; the fermentation cavity 1 is provided with an upper water level limiting plate 13, and the upper water level limiting plate 13 is provided with a plurality of vertical air holes 131; the upper part of the water level upper limiting plate 13 is a circulation cavity 14, and the inner wall of the circulation cavity 14 is provided with a transverse air hole 141; when water in the fermentation cavity 1 is heated, water vapor can sequentially enter the containing device 3 through the vertical air holes 131, the circulation cavity 14 and the transverse air holes 141, so that the water vapor is supplemented, the fermentation humidity is improved, and the influence on the fermentation quality due to too low humidity is avoided; the fermentation cavity 1 is connected with the water containing tank 2 through a water inlet pipeline 4, and a control valve 41 is arranged on the water inlet pipeline 4; an electric heating pipe 5 and a temperature sensor 6 are arranged in the fermentation cavity 1; the output end of the temperature sensor 6 is electrically connected with a temperature controller 7; the output end of the temperature controller 7 is electrically connected with the electric heating pipe 5; the inside of the containing means 3 is provided with a plurality of placing plates 31 and an extending piece 32 at the top thereof.
In order to support and carry the device conveniently, the bottom of the fermentation cavity 1 is also provided with supporting legs 15, and the supporting legs 15 are provided with rollers 151. In order to facilitate the lifting of the holding device 3, a handle 33 is further provided on the top of the holding device 3. In order to monitor the water level condition in the fermentation cavity 1, the fermentation cavity 1 is also provided with a liquid level meter.
It should be noted that the utility model discloses a temperature sensor 6, temperature controller 7 and electric heating pipe 5 all select from existing equipment, no longer describe its structure and principle, and temperature controller 7 and temperature sensor 6 and electric heating pipe 5's control circuit can realize as the technical staff in this field need not to pay creative work in addition, so need not to provide.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in the embodiments without departing from the principles and spirit of the invention, and the scope of the invention is to be accorded the full scope of the claims.
Claims (5)
1. A dough fermentation device comprises a fermentation cavity (1), a water containing tank (2) and a containing device (3) for containing dough, and is characterized in that the fermentation cavity (1) is a hollow fermentation cavity with an upward opening, and a heat insulation structure layer (11) is arranged outside the fermentation cavity; the top of the fermentation cavity (1) is connected with a box cover (12) through a hinge joint; the fermentation cavity (1) is provided with an upper water level limiting plate (13), and the upper water level limiting plate (13) is provided with a plurality of vertical air holes (131); the upper part of the water level upper limiting plate (13) is a circulation cavity (14), and the inner wall of the circulation cavity (14) is provided with a transverse air hole (141); the fermentation cavity (1) is connected with the water containing tank (2) through a water inlet pipeline (4), and a control valve (41) is arranged on the water inlet pipeline (4); an electric heating pipe (5) and a temperature sensor (6) are arranged in the fermentation cavity (1); the output end of the temperature sensor (6) is electrically connected with a temperature controller (7); the output end of the temperature controller (7) is electrically connected with the electric heating pipe (5); a plurality of placing plates (31) are arranged in the containing device (3), and an extending piece (32) is arranged at the top of the placing plates.
2. The dough leavening device of claim 1, wherein the bottom of the leavening chamber (1) is further provided with support legs (15), and the support legs (15) are provided with rollers (151).
3. The dough leavening device of claim 1, wherein a handle (33) is further provided on the top of the holding device (3).
4. The dough fermentation apparatus as claimed in claim 1, wherein the fermentation chamber (1) is further provided with a liquid level gauge.
5. The dough fermentation device of any one of claims 1 to 4, wherein the insulating structure layer (11) is wrapped on the outer wall of the fermentation cavity (1); the heat-insulating structure layer (11) sequentially comprises an inner heat-insulating layer (111), a framework supporting layer (112), an outer heat-insulating layer (113) and a stainless steel metal outer shell layer (114) from inside to outside; the framework supporting layer (112) is formed by splicing hard plates (115) with low heat conductivity coefficients, and heat-insulating foam is filled in the framework supporting layer (112).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920760568.1U CN210226734U (en) | 2019-05-24 | 2019-05-24 | Dough fermentation device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920760568.1U CN210226734U (en) | 2019-05-24 | 2019-05-24 | Dough fermentation device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN210226734U true CN210226734U (en) | 2020-04-03 |
Family
ID=69971940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201920760568.1U Expired - Fee Related CN210226734U (en) | 2019-05-24 | 2019-05-24 | Dough fermentation device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN210226734U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112616876A (en) * | 2020-12-30 | 2021-04-09 | 江苏包天下食品有限公司 | Device capable of preventing quick-frozen steamed stuffed buns from frost cracking and using method thereof |
| CN113142265A (en) * | 2021-05-12 | 2021-07-23 | 张民阳 | Guangdong crystal shrimp dumpling wrapper microwave-assisted fermentation equipment and fermentation method thereof |
-
2019
- 2019-05-24 CN CN201920760568.1U patent/CN210226734U/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112616876A (en) * | 2020-12-30 | 2021-04-09 | 江苏包天下食品有限公司 | Device capable of preventing quick-frozen steamed stuffed buns from frost cracking and using method thereof |
| CN113142265A (en) * | 2021-05-12 | 2021-07-23 | 张民阳 | Guangdong crystal shrimp dumpling wrapper microwave-assisted fermentation equipment and fermentation method thereof |
| CN113142265B (en) * | 2021-05-12 | 2022-11-25 | 邳州市景鹏创业投资有限公司 | Guangdong crystal shrimp dumpling wrapper microwave-assisted fermentation equipment and fermentation method thereof |
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| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200403 |
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| CF01 | Termination of patent right due to non-payment of annual fee |