GB2567263A - Method for making a bread with even spreading of ingredients - Google Patents
Method for making a bread with even spreading of ingredients Download PDFInfo
- Publication number
- GB2567263A GB2567263A GB1801787.1A GB201801787A GB2567263A GB 2567263 A GB2567263 A GB 2567263A GB 201801787 A GB201801787 A GB 201801787A GB 2567263 A GB2567263 A GB 2567263A
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- Prior art keywords
- roller
- spreading
- dough
- conveyor belt
- ingredient
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
A method for making a bread which has nut pieces evenly spread on the outer surface comprises dough preparation and baking, nut piece spreading and packaging steps. The nut piece spreading step is performed using a spreading apparatus which comprises a vibratory hopper 21, 22 for depositing nut pieces on a conveyor 31. The conveyor conveys the pieces from a receiving end to a distribution end. A first rotating roller 32 is situated above the conveyor for levelling the nut pieces on the conveyor. A second rotating roller 41 is situated towards the distribution end, and includes teeth (not shown) for sweeping the nut pieces off the distribution end and onto the baked breads (not shown). A sensor 51 provided towards the receiving end of the conveyor senses the height of nut pieces deposited on the conveyor, and outputs a signal to a controller (not shown). In use, the controller controls the vibratory hopper, first and second rollers based on the detected amount of nut pieces on the conveyor in order to achieve even spreading of nuts on the baked breads. The baking step may take place in a tri zone tunnel oven.
Description
METHOD FOR MAKING A BREAD WITH EVEN SPREADING OF INGREDIENTS
The present invention relates to bread processing and more particularly pertains to a method for making a bread with even spreading of ingredients.
Bread is made by heating grounded grains (usually wheat). Its main ingredient is wheat flour, and its supplementary ingredients include yeast, eggs and fat. A dough is formed by adding water to the ingredients, and it then undergoes leavening, forming, shaping, baking, cooling and other processes to form a baked food product with carbohydrates, proteins, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium and so forth. It is convenient to eat and is one of the most commonly consumed pastries. As time goes by, there has been an increase in people’s living standard and health consciousness. Apart from satisfying hunger, people also focus on other functions of breads when choosing breads. This provides a new topic in bread manufacturing.
People have been trying to spread nut pieces and so forth on the bread surface to add flavor and nutrition to the bread. However, in traditional processing, nut pieces are spread manually or by mechanical machinery. Spreading nut pieces manually has low processing efficiency and high manual costs. Spreading nut pieces by mechanical machinery result in uneven ingredients spreading.
It is an object of the present invention to provide a method for making a bread which could attain even spreading of ingredients when spreading nut pieces on the bread surface
To attain the above object, the technical solution of the present invention is as follows:
A method for making a cake with even spreading of ingredients comprises the following steps:
(1) Dough preparation: Measure 3 weight portions of egg, 0.9 weight portions of white sugar, 0.3 weight portions of high-fructose corn syrup, 0.4 weight portions of yeast, 0.02 weight portions of fine salt, 1.8 weight portions of high-gluten flour, 0.65 weight portions of maltose syrup, 0.51 weight portions of palm oil and 4 weight portions of pure water; mix evenly and pour into a dough mixer for rapid mixing for 19-23min at a mixing speed of 130-140r/min, forming a dough after completion of mixing; put the dough into a rolling machine;
(2) Rolling: Adjust roller gap according to pre-set distance, and press the dough into a dough strip by continuous rolling; during the rolling process, the dough strip is turned 90° for 2 times to ensure that the force applied to the dough strip in the horizontal and vertical direction is even;
(3) Cutting: Cut the dough strip into small dough units of desired weight by a dough cutting machine;
(4) Initial Forming: Round each of the small dough units after cutting to form a smooth crust at an outer surface of each of the small dough units;
(5) Fermenting: Convey the rounded small dough units to a fermenting container for fermentation for 90min, wherein the fermenting container has a temperature of 3238°C and a humidity of RH80-99% inside;
(6) Baking: The fermented dough units are transferred into a tunnel oven through a conveyor belt for baking at a baking temperature of 150-170°C and a baking time of ΙΟΙ 2m in to form breads;
(7) Spreading of nut pieces: The baked breads after removing from the oven are cooled and transferred into an ingredient spreading area, where a vibrating and flattening ingredient spreading device is used for spreading nut pieces;
(8) Packaging: The breads spread with nut pieces then undergo packaging;
The vibrating and flattening ingredient spreading device in Step (7) comprises a frame on which a vibrating discharging device, an ingredient flattening and processing device and an automatic ingredient spreading device are mounted; a detecting electric eye is mounted on the frame corresponding to a feeding end portion of the ingredient flattening and processing device for detecting the height of the ingredients falling on the ingredient flattening and processing device; a control device is also mounted on the frame for controlling operation of each of the aforementioned devices;
The vibrating discharging device comprises a hopper and a vibration motor; the vibration motor is mounted on the hopper; the vibration motor is connected with a corresponding output end of the control device; the prepared nut pieces are put into the hopper in Step (7);
The ingredient flattening and processing device comprises a first conveyor belt engaging with a discharge end of the vibrating discharging device, a first roller for flattening ingredients on the first conveyor belt, and a first driving device for driving the first roller to rotate; the first roller is perpendicular to a conveying direction of the first conveyor and mounted on the frame horizontally; the first roller is located above the first conveyor belt; the first roller and the first driving device are drivingly connected;
The automatic ingredient spreading device comprises a second roller having a rotating direction opposite from that of the first roller, and a second driving device for driving the second roller to rotate; the second roller is perpendicular to the conveying direction of the first conveyor belt and mounted on the frame horizontally; the second roller is located above a discharge end of the first conveyor belt; a plurality rows of elastic members are mounted on the second roller at intervals axially along the second roller for sweeping out ingredients on the discharge end of the first conveyor belt; the elastic members are serrated silicon sheets; two adjacent rows of silicon sheets have teeth arranged in staggered manner; the second driving device and the second roller are drivingly connected;
The detecting electric eye is connected to an input end of the control device; the driving motor of the first conveyor belt, the first driving device and the second driving device are electrically connected with corresponding output ends of the control device respectively.
The tunnel oven used in Step (6) comprises three zones which are sequentially connected, namely a first zone, a second zone and a third zone; the fermented dough units are transferred in the tunnel oven passing through the three zones by a mesh belt sequentially at a uniform speed; each of the zones has same length; the first zone has a baking temperature set to 155-170°C; the second zone has a baking temperature set to 168-183°C; the third zone has a baking temperature set to 150-170°C.
The first driving device of the vibrating and flattening ingredient spreading device used in Step (7) comprises a sprocket drive mechanism and a first motor; the first motor has an output shaft which is drivingly connected with the sprocket drive mechanism; and the sprocket drive mechanism and the first roller are drivingly connected; the driving motor of the first conveyor belt and the first motor are connected with corresponding output ends of the control device respectively;
The first conveyor belt has a belt which is divided into an upper belt and a lower belt; the first roller is located above a middle portion of the upper belt; a gap between the first roller and the upper belt is larger than a gap between the second roller and the upper belt; in step (7), the gap between the second roller and the upper belt is adjusted according to the amount of the pre-spread nut pieces.
The second driving device of the vibrating and flattening ingredient spreading device used in Step (7) comprises a second motor; the second motor has an output shaft which is drivingly connected with the second roller; the second motor is connected with corresponding output end of the control device.
The detecting electric eye of the vibrating and flattening ingredient spreading device used in Step (7) is a photoelectric switch, and the photoelectric switch is connected to an input end of the control device.
A Human-Computer Interaction module is also mounted on the frame of the vibrating and flattening ingredient spreading device used in Step (7); the HumanComputer Interaction module is bi-directionally connected with the control device; in Step (7), the control device is controlled by the Human-Computer Interaction module to activate operation of the vibrating and flattening ingredient spreading device.
In the present invention, the bread is made with egg, flour and so forth as main ingredients, and nut pieces are spread on the bread surface to add flavor and nutrition to the bread. When spreading nut pieces, a vibrating and flattening ingredient spreading device is used to spread the ingredients. The first roller enables the nut pieces on the first conveyor belt to be transferred backwards in a flattened manner; at this time, the first conveyor belt transfers the flattened nut pieces to the second roller evenly. Under the action of the serrated silicon sheets of the second roller, the nut pieces are spread evenly on the breads at the bread production line. The degree of automation is high. Manual operation is eliminated by automatic control of the control device on the frame, thus saving costs. In the step of spreading nut pieces of the present invention, the nut pieces can be evenly spread on the bread surface, and the occurrence of jamming, sticking, piling up and shortage of ingredients can be effectively avoided when spreading the nut pieces, thus improving production efficiency and reducing costs.
During operation of the vibrating and flattening ingredient spreading device, when the detecting electric eye fails to detect presence of nut pieces, the control device controls the operation of the vibrating discharging device and the first driving device, so that the nut pieces automatically fall from the vibrating discharging device to the first conveyor belt connected to the discharge end thereof. The first roller driven by the first driving device flattens the nut pieces fell on the belt of the first conveyor belt. At this time, the control device controls the second driving device and the first conveyor belt to stop operation. When the detecting electric eye detects presence of nut pieces and the height of the nut pieces has not reached the pre-set height of the detecting electric eye, the control device still controls the vibrating discharging device and the first driving device to continue operation, so that the nut pieces continues to fall on the first conveyor belt connected to the discharge end of the vibrating discharging device. At this time, the second driving device and the first conveyor belt still stop operation. Here, as the discharge opening of the discharge end of the vibrating discharging device is larger, within a short time there will be more nut pieces falling on the first conveyor belt. Therefore, when the detecting electric eye detects presence of nut pieces and the height of the nut pieces is higher than the pre-set height of the electric detecting eye, the detecting electric eye closes the circuit and transmits an electric signal to the control device; the control device controls the vibrating discharging device connected at its output end to stop operation while the first driving device continues operation, and at the same time it controls the second driving device and the first conveyor belt connected at its output ends to start operation. As a result of further transfer by the first conveyor belt, the flattened nut pieces fell on the upper belt of the first conveyor belt is transferred towards the discharge end of the first conveyor belt. The second roller is located above the discharge end of the first conveyor belt, and the second driving device drives the second roller with the plurality of elastic members to rotate and convey, thereby sweeping out the nut pieces on the discharge end of the first conveyor belt. As two adjacent rows of silicon sheets (i.e. elastic members) have teeth arranged in staggered manner, so that during spreading of ingredients the nut pieces could be evenly spread on the bread surface.
FIG. 1 is a front view showing the structure of the vibrating and flattening ingredient spreading device of the present invention.
FIG. 2 is a side view showing the structure of the vibrating and flattening ingredient spreading device of the present invention (some parts of the structure in the figure are partially sectioned).
FIG. 3 is a simplified schematic view showing the structure of the vibrating and flattening ingredient spreading device of the present invention (the frame, the first driving device and the second driving device are omitted in the figure).
FIG. 4 is a block circuit diagram of the vibrating and flattening ingredient spreading device of the present invention.
In the figures:
- Frame;
| 21 - Hopper; | 22 - Vibration motor; |
| 31 - First conveyor belt; | 32 - First roller; |
| 33 - First motor; | 311- Driving motor; |
| 41 - Second roller; | 42 - Elastic member; |
| 43 - Second motor; | 51 - Detecting electric eye; |
| 60 - Human-Computer Interaction module; | 70 - Control device. |
In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific embodiments.
A method for making a bread with even spreading of ingredients comprises the following steps:
(1) Dough preparation: Measure 3 weight portions of egg, 0.9 weight portions of white sugar, 0.3 weight portions of high-fructose corn syrup, 0.4 weight portions of yeast, 0.02 weight portions of fine salt, 1.8 weight portions of high-gluten flour, 0.65 weight portions of maltose syrup, 0.51 weight portions of palm oil and 4 weight portions of pure water; mix evenly and pour into a dough mixer for rapid mixing for 19-23min at a mixing speed of 130-140r/min, forming a dough after completion of mixing; put the dough into a rolling machine;
(2) Rolling: Adjust roller gap according to pre-set distance, and press the dough into a dough strip by continuous rolling; specifically, the rolling machine has a plurality of rollers, and the plurality of rollers press the dough from thick to thin, forming a dough strip with a thickness of 2.5mm; the roller gap can be set according to rolling thickness of the dough strip; the conveyor belt of the rolling machine is equipped with a steering device, which can give the dough strip a 90° turn; during the rolling process, the dough strip is turned 90° for 2 times to ensure that the force applied to the dough strip in the horizontal and vertical direction is even; it should be noted that the number of rollers in the rolling machine can be set according to the actual production needs, and the roller gap can perform adaptive and flexible adjustment according to the needs of the products produced;
(3) Cutting: Cut the dough strip into small dough units of desired weight by a dough cutting machine;
(4) Initial Forming: Round each of the small dough units after cutting to form a smooth crust at an outer surface of each of the small dough units, which facilitates retention of gas produced during leavening and thus enables the dough to expand; a smooth crush also prevents adhesion of the surface of the dough after fermentation, thus resulting in breads with smooth crust and even internal structure; it should be noted that during rounding of the small dough units, no flour should be used if possible or only small amount of flour should be used; use of flour could prevent adhesion; the maximum amount of flour used should be smaller than 1 % of the weight of the small dough unit, so as to prevent formation of larger void inside the dough; force should be applied evenly during rounding;
(5) Fermenting: Convey the rounded small dough units to a fermenting container for fermentation for 90min, wherein the fermenting container has a temperature of 3238°C and a humidity of RH80-99% inside; it should be noted that excessively high fermenting temperature would result in larger temperature difference between the interior and exterior of the small dough units, resulting in uneven dough fermentation and rough internal structure of the dough; excessively low fermenting temperature results in slow fermenting speed and long fermenting time, and the fermented bread would have poor forming effect with a flat shape; it should be noted during fermentation that the dough should not be fermented excessively, otherwise the excessively fermented bread would have rough internal structure and would not have a plump shape;
(6) Baking: The fermented dough units are transferred into a tunnel oven through a conveyor belt, wherein the tunnel oven comprises three zones which are sequentially connected, namely a first zone, a second zone and a third zone. The fermented dough units are transferred in the tunnel oven passing through the three zones by a mesh belt sequentially at a uniform speed. Each of the zones has same length, so the fermented dough units are baked for the same time in each of the zones. The first zone has a baking temperature set to 155-170°C; the second zone has a baking temperature set to 168-183°C; the third zone has a baking temperature set to 150-170°C. The transfer time of the fermented dough units in the tunnel oven, i.e. the baking time is 10-12min;
(7) Spreading of nut pieces: The baked breads after removing from the oven is cooled and transferred into an ingredient spreading area, where a vibrating and flattening ingredient spreading device is used for spreading nut pieces; it should be noted that before spreading nut pieces, fruit jam or other spreads are spread on the bread surface according to actual needs so that the spread nut pieces stick on the bread surface in a more stable manner and are difficult to fall out;
(8) Packaging: The breads spread with nut pieces then undergo packaging.
In Step (7), as shown in FIGs. 1-4, the vibrating and flattening ingredient spreading device comprises a frame 10 on which a vibrating discharging device, an ingredient flattening and processing device and an automatic ingredient spreading device are mounted. A detecting electric eye 51 is mounted on the frame 10 corresponding to a feeding end portion of the ingredient flattening and processing device for detecting the height of the ingredients falling on the ingredient flattening and processing device. A control device 70 is also mounted on the frame 10 for controlling operation of each of the aforementioned devices;
The ingredient flattening and processing device comprises a first conveyor belt 31 engaging with a discharge end of the vibrating discharging device, a first roller 32 for flattening the nut pieces on the first conveyor belt 31, and a first driving device for driving the first roller 32 to rotate; the first roller 32 is perpendicular to a conveying direction of the first conveyor 31 and mounted on the frame 10 horizontally; the first roller 32 is located above the first conveyor belt 31; the first roller 32 and the first driving device are drivingly connected;
The automatic ingredient spreading device comprises a second roller 41 having a rotating direction opposite from that of the first roller 32, and a second driving device for driving the second roller 41 to rotate; the second roller 41 is perpendicular to the conveying direction of the first conveyor belt 31 and mounted on the frame 10 horizontally; the second roller 41 is located above a discharge end of the first conveyor belt 31; a plurality rows of elastic members 42 are mounted on the second roller 41 at intervals axially along the second roller 41 for sweeping out the nut pieces on the discharge end of the first conveyor belt 31; the second driving device and the second roller 41 are drivingly connected;
The detecting electric eye 51 is connected to an input end of the control device 70; the driving motor 311 of the first conveyor belt 31, the first driving device and the second driving device are electrically connected with corresponding output ends of the control device 70 respectively.
In the above, more specifically, as the discharge opening of the discharge end of the vibrating discharging device is larger, within a short time there will be more nut pieces falling on the first conveyor belt 31. The elastic members 42 are serrated silicon sheets; two adjacent rows of silicon sheets have teeth arranged in staggered manner. The teeth arranged in staggered manner could better spread the nut pieces to attain even spreading.
In the present invention, the conveying direction of the first conveyor belt 31 is the front direction, where the direction opposite thereto is the rear direction. More specifically, the rotating direction of the first roller 32 and the rotating direction of the conveying roller of the first conveyor belt 31 are the same to continuously push the nut pieces on the first conveyor belt 31 backwards. As the first conveyor belt 31 continues to convey the nut pieces thereon forwards, the first roller 32 is able to automatically flatten the nut pieces without fixedly crushing the nut pieces on the first conveyor belt 31. Therefore, jamming caused by excess pressure resulting from fixedly crushing of the nut pieces on the first conveyor belt 31 by the first roller 32 would not occur. The rotating direction of the second roller 41 is opposite to the rotation direction of the conveying roller of the first conveyor belt 31, so as to evenly spread out the nut pieces on the discharge end of the first conveyor belt 31. The nut pieces are prevented from automatically dropping from the discharge end of the first conveyor belt 31 due to their own weight without passing through the second roller 41, and so the nut pieces would be evenly spread out as expected.
Preferably, the vibrating discharging device comprises a hopper 21 and a vibration motor 22; the vibration motor 22 is mounted on the hopper 21; the vibration motor 22 is electrically connected with a corresponding output end of the control device 70.
Preferably, the first driving device comprises a sprocket drive mechanism (not shown in the figures) and a first motor 33; the first motor 33 has an output shaft which is drivingly connected with the sprocket drive mechanism; and the sprocket drive mechanism and the first roller 32 are drivingly connected; the driving motor 311 of the first conveyor belt 31 and the first motor 33 are connected with corresponding output ends of the control device 70 respectively. The second driving device comprises a second motor 43; the second motor 43 has an output shaft which is drivingly connected with the second roller 41; the second motor 43 is electrically connected with corresponding output end of the control device 70. The first motor 33 and the second motor 43 are both step motors or servo motors.
More preferably, the detecting electric eye 51 is a photoelectric switch, and the photoelectric switch is connected to an input end of the control device 70. The detecting electric eye 51 may also be a photoelectric sensor.
In the present invention, a Human-Computer Interaction module 60 is also mounted on the frame 10; the Human-Computer Interaction module 60 is bi-directionally connected with the control device 70.
In the present invention, the control device 70 may be in form of conventional control device and controls the operation of the vibration motor 22, the first conveyor belt 31, the first motor 33 and the second motor 43 in conventional control manner.
For ease of description, the position as shown in FIG. 3 is the reference position. The first conveyor belt 31 has a belt which is divided into an upper belt and a lower belt; the first roller 32 is located above a middle portion of the upper belt; a gap between the first roller 32 and the upper belt is larger than a gap between the second roller 41 and the upper belt.
In the present invention, the vibrating and flattening ingredient spreading device spreads the ingredients as follows:
Adjust the gap between the second roller 41 and the upper belt according to the amount of the pre-spread nut pieces, thereby controlling the density and thickness of the spread nut pieces. The density and thickness of the spread nut pieces are not limited by the present invention, and may vary to suit consumers’ preferences. Put the nut pieces into the hopper 21. The state where the vibrating and flattening ingredient spreading device just starts operation but has not yet started spreading nut pieces is the initial state. In the initial state, the control device 70 is controlled by the HumanComputer Interaction module 60 to activate operation of the vibrating and flattening ingredient spreading device.
In the initial state, when the detecting electric eye 51 fails to detect presence of nut pieces, the control device 70 controls the operation of the vibrating discharging device and the first driving device, so that the nut pieces automatically fall from the vibrating discharging device to the first conveyor belt 31 connected to the discharge end thereof. The first roller 32 driven by the first driving device flattens the nut pieces fell on the belt of the first conveyor belt 31. At this time, the control device 70 controls the second driving device and the first conveyor belt 31 to stop operation.
During operation, when the detecting electric eye 51 detects presence of nut pieces and the height of the nut pieces has not reached the pre-set height of the detecting electric eye 51, the control device 70 still controls the vibrating discharging device and the first driving device to continue operation, so that the nut pieces continues to fall on the first conveyor belt 31 connected to the discharge end of the vibrating discharging device. At this time, the second driving device and the first conveyor belt 31 still stop operation. Here, as the discharge opening of the discharge end of the vibrating discharging device is larger, within a short time there will be more nut pieces falling on the first conveyor belt 31. Therefore, when the detecting electric eye 51 detects presence of nut pieces and the height of the nut pieces is higher than the pre-set height of the detecting electric eye 51, the detecting electric eye 51 closes the circuit and transmits an electric signal to the control device 70; the control device 70 controls the vibrating discharging device connected at its output end to stop operation while the first driving device continues operation, and at the same time it controls the second driving device and the first conveyor belt 31 connected at its output ends to start operation. As a result of further transfer by the first conveyor belt 31, the flattened nut pieces fell on the upper belt of the first conveyor belt 31 are transferred towards the discharge end of the first conveyor belt 31. The second roller 41 is located above the discharge end of the first conveyor belt 31, and the second driving device drives the second roller 41 with the plurality of elastic members 42 to rotate and convey, thereby sweeping out the nut pieces on the discharge end of the first conveyor belt 31. As two adjacent rows of silicon sheets (i.e. elastic members 42) have teeth arranged in staggered manner, so that during spreading of ingredients the nut pieces could be evenly spread on the bread surface.
In the present invention, the bread is made with egg, flour and so forth as main ingredients, and nut pieces are spread on the bread surface to add flavor and nutrition to the bread. When spreading nut pieces, a vibrating and flattening ingredient spreading device is used to spread the ingredients. The first roller 32 enables the nut pieces on the first conveyor belt 31 to be transferred backwards in a flattened manner; at this time, the first conveyor belt 31 transfers the flattened nut pieces to the second roller 41 evenly. Under the action of the serrated silicon sheets of the second roller 41, the nut pieces are spread evenly on the breads at the bread production line. The degree of automation is high. Manual operation is eliminated by automatic control of the control device 70 on the frame 10, thus saving costs. In the step of spreading nut pieces of the present invention, the nut pieces can be evenly spread on the bread surface, and the occurrence of jamming, sticking, piling up and shortage of ingredients can be effectively avoided when spreading the nut pieces, thus improving production efficiency and reducing costs.
The above embodiments do not limit the composition and manufacturing method of the present invention; suitable changes made by those skilled in the art should not be considered as departing from the scope of the present invention.
Claims (6)
1. A method for making a bread with even spreading of ingredients, characterized in that, it comprises the following steps:
(1) Dough preparation: Measure 3 weight portions of egg, 0.9 weight portions of white sugar, 0.3 weight portions of high-fructose corn syrup, 0.4 weight portions of yeast, 0.02 weight portions of fine salt, 1.8 weight portions of high-gluten flour, 0.65 weight portions of maltose syrup, 0.51 weight portions of palm oil and 4 weight portions of pure water; mix evenly and pour into a dough mixer for rapid mixing for 19-23min at a mixing speed of 130-140r/min, forming a dough after completion of mixing; put the dough into a rolling machine;
(2) Rolling: Adjust roller gap according to pre-set distance, and press the dough into a dough strip by continuous rolling; during the rolling process, the dough strip is turned 90° for 2 times to ensure that the force applied to the dough strip in the horizontal and vertical direction is even;
(3) Cutting: Cut the dough strip into small dough units of desired weight by a dough cutting machine;
(4) Initial Forming: Round each of the small dough units after cutting to form a smooth crust at an outer surface of each of the small dough units;
(5) Fermenting: Convey the rounded small dough units to a fermenting container for fermentation for 90min, wherein the fermenting container has a temperature of 3238°C and a humidity of RH80-99% inside;
(6) Baking: The fermented dough units are transferred into a tunnel oven through a conveyor belt for baking at a baking temperature of 150-170°C and a baking time of 10-12m in to form breads;
(7) Spreading of nut pieces: The baked breads after removing from the oven are cooled and transferred into an ingredient spreading area, where a vibrating and flattening ingredient spreading device is used for spreading nut pieces;
(8) Packaging: The breads spread with nut pieces then undergo packaging;
The vibrating and flattening ingredient spreading device in Step (7) comprises a frame on which a vibrating discharging device, an ingredient flattening and processing device and an automatic ingredient spreading device are mounted; a detecting electric eye is mounted on the frame corresponding to a feeding end portion of the ingredient flattening and processing device for detecting the height of the ingredients falling on the ingredient flattening and processing device; a control device is also mounted on the frame for controlling operation of each of the aforementioned devices;
The vibrating discharging device comprises a hopper and a vibration motor; the vibration motor is mounted on the hopper; the vibration motor is connected with a corresponding output end of the control device; the prepared nut pieces are put into the hopper;
The ingredient flattening and processing device comprises a first conveyor belt engaging with a discharge end of the vibrating discharging device, a first roller for flattening ingredients on the first conveyor belt, and a first driving device for driving the first roller to rotate; the first roller is perpendicular to a conveying direction of the first conveyor and mounted on the frame horizontally; the first roller is located above the first conveyor belt; the first roller and the first driving device are drivingly connected;
The automatic ingredient spreading device comprises a second roller having a rotating direction opposite from that of the first roller, and a second driving device for driving the second roller to rotate; the second roller is perpendicular to the conveying direction of the first conveyor belt and mounted on the frame horizontally; the second roller is located above a discharge end of the first conveyor belt; a plurality rows of elastic members are mounted on the second roller at intervals axially along the second roller for sweeping out ingredients on the discharge end of the first conveyor belt; the elastic members are serrated silicon sheets; two adjacent rows of silicon sheets have teeth arranged in staggered manner; the second driving device and the second roller are drivingly connected;
The detecting electric eye is connected to an input end of the control device; the driving motor of the first conveyor belt, the first driving device and the second driving device are electrically connected with corresponding output ends of the control device respectively.
2. The method for making a bread with even spreading of ingredients as in Claim 1, characterized in that: the tunnel oven used in Step (6) comprises three zones which are sequentially connected, namely a first zone, a second zone and a third zone; the fermented dough units are transferred in the tunnel oven passing through the three zones by a mesh belt sequentially at a uniform speed; each of the zones has same length; the first zone has a baking temperature set to 155-170°C; the second zone has a baking temperature set to 168-183°C; the third zone has a baking temperature set to 150-170°C .
3. The method for making a bread with even spreading of ingredients as in Claim 2, characterized in that: the first driving device of the vibrating and flattening ingredient spreading device used in Step (7) comprises a sprocket drive mechanism and a first motor; the first motor has an output shaft which is drivingly connected with the sprocket drive mechanism; and the sprocket drive mechanism and the first roller are drivingly connected; the driving motor of the first conveyor belt and the first motor are connected with corresponding output ends of the control device respectively; The first conveyor belt has a belt which is divided into an upper belt and a lower belt; the first roller is located above a middle portion of the upper belt; a gap between the first roller and the upper belt is larger than a gap between the second roller and the upper belt; in step (7), the gap between the second roller and the upper belt is adjusted according to the amount of the pre-spread nut pieces.
4. The method for making a bread with even spreading of ingredients as in Claim 3, characterized in that: the second driving device of the vibrating and flattening ingredient spreading device used in Step (7) comprises a second motor; the second motor has an output shaft which is drivingly connected with the second roller; the second motor is connected with corresponding output end of the control device.
5. The method for making a bread with even spreading of ingredients as in Claim 4, characterized in that: the detecting electric eye of the vibrating and flattening ingredient spreading device used in Step (7) is a photoelectric switch, and the photoelectric switch is connected to an input end of the control device.
6. The method for making a bread with even spreading of ingredients as in Claim 5, characterized in that: a Human-Computer Interaction module is also mounted on the frame of the vibrating and flattening ingredient spreading device used in Step (7); the Human-Computer Interaction module is bi-directionally connected with the control device; in Step (7), the control device is controlled by the Human-Computer Interaction module to activate operation of the vibrating and flattening ingredient spreading device.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710929424.XA CN107494656B (en) | 2017-10-09 | 2017-10-09 | A kind of uniform bread-making methods of spreading |
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| Publication Number | Publication Date |
|---|---|
| GB201801787D0 GB201801787D0 (en) | 2018-03-21 |
| GB2567263A true GB2567263A (en) | 2019-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1801787.1A Withdrawn GB2567263A (en) | 2017-10-09 | 2018-02-05 | Method for making a bread with even spreading of ingredients |
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| Country | Link |
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| CN (1) | CN107494656B (en) |
| GB (1) | GB2567263A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112640925B (en) * | 2020-12-05 | 2022-01-28 | 阜阳市家居乐食品有限公司 | Production process of bread |
| CN112826116A (en) * | 2020-12-28 | 2021-05-25 | 诸城市博康机械有限公司 | Chaff machine is mended to pine chaff |
| CN113854330B (en) * | 2021-09-30 | 2024-07-30 | 广东奕仁科技有限公司 | Granule spreader |
| CN115581245B (en) * | 2022-09-08 | 2024-03-29 | 龙海市安得马富机械有限公司 | Pattern bread production line and pattern bread production method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107136169A (en) * | 2017-07-04 | 2017-09-08 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria bread and preparation method thereof |
| DE202017105659U1 (en) * | 2017-09-19 | 2017-09-28 | Fujian Dali Food Technology Co., Ltd. | Oscillating conveyor with function for leveling and spreading nuts |
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| CN202286044U (en) * | 2011-09-24 | 2012-07-04 | 宜垦(天津)农业制品有限公司 | Conveyor belt for conveying dough |
| CN202618130U (en) * | 2012-04-28 | 2012-12-26 | 宿迁市汇味食品有限公司 | Automatic power scattering machine for pastry production |
| CN103120199A (en) * | 2013-01-31 | 2013-05-29 | 吴大伟 | Bread manufacturing technique low in saturated fatty acid composition |
| CN203040549U (en) * | 2013-02-20 | 2013-07-10 | 湖北华美食品有限公司 | Fully automatic baking food production line |
| CN103250747A (en) * | 2013-05-24 | 2013-08-21 | 李江 | Automatic cake machine |
| CN103392760A (en) * | 2013-07-30 | 2013-11-20 | 桂林兴安安明食品有限公司 | Potato bread and making method thereof |
| DK2856879T3 (en) * | 2013-10-04 | 2016-06-06 | Aasted Aps | Device for dispensing edible mass |
| CN204217743U (en) * | 2014-11-06 | 2015-03-25 | 兰溪健发食品机械有限公司 | Sesame machine in one |
| CN204980437U (en) * | 2015-09-17 | 2016-01-20 | 宁波华乐特汽车装饰布有限公司 | Dusting mechanism on hot melt adhesive compounding machine |
| CN105520177B (en) * | 2015-12-08 | 2018-01-02 | 盖州市嘉缘食品有限公司 | The quick-frozen rice and flour food production line of multifunction automatic and its production method |
| CN105831186A (en) * | 2016-05-27 | 2016-08-10 | 陈炜杰 | Sesame ball production line and method |
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- 2017-10-09 CN CN201710929424.XA patent/CN107494656B/en active Active
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2018
- 2018-02-05 GB GB1801787.1A patent/GB2567263A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136169A (en) * | 2017-07-04 | 2017-09-08 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria bread and preparation method thereof |
| DE202017105659U1 (en) * | 2017-09-19 | 2017-09-28 | Fujian Dali Food Technology Co., Ltd. | Oscillating conveyor with function for leveling and spreading nuts |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107494656B (en) | 2018-07-06 |
| CN107494656A (en) | 2017-12-22 |
| GB201801787D0 (en) | 2018-03-21 |
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