A production device and method for core-injecting cone chestnut cake

Abstract

The invention discloses a core-injected Chinese evergreenchinkapin seed cake production device and a method thereof. The device comprises a stuffing extruding portion, a wrapper extruding portion, a forming portion, a conveying mechanism, a power source and an industrial control PLC; the forming portion comprises a forming vertical pipe, a forming mould and a baffle, and the baffle is arranged at an outlet formed in the bottom of the forming vertical pipe; the outlet formed in the bottom of the forming vertical pipe is adjacent to a conveyor belt; the forming mould comprises a plurality of detachable mould shells located in the forming vertical pipe; a stuffing outlet of the stuffing extruding portion is formed in the side wall of the forming vertical pipe, and the wrapper extruding portion is located over the forming vertical pipe; when core-injected cakes are produced, the wrapper extruding portion injects dough to the baffle arranged at the bottom of the forming vertical pipe, then cake stuffing is injected to the dough located on the baffle from the stuffing outlet, the mould shells of the forming mould are spliced to enable the dough to wrap the cake stuffing to form core-wrapped dough, and the core-wrapped dough falls to the conveying mechanism after being formed. According to the device, the cake stuffing and cake billet raw materials can be synchronously combined to form core-wrapped cake bodies in production, and therefore not only is the production efficiency improved, but also the device is beneficial for improving the mouthfeel of the core-injected cakes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a core-injecting chestnut cake production device and a method thereof. Background technique [0002] The cake has the characteristics of soft tissue, high elasticity, rich nutrition, aromatic taste, soft mouth, easy digestion and absorption. It is a high-end food suitable for all ages, and has always been loved by customers. However, the cakes prepared by conventional techniques often have the disadvantages of high water content, short storage period, and high sugar content; along with the rapid development of my country's economy and the continuous improvement of the living standards of urban and rural people, people's quality of life is getting higher and higher. The types, flavors, tastes, colors, etc. of food are more and more abundant, and people need all kinds of safe food, green food and nutritional health food. [0003] Chestnut has high economic value, is a green food, an...

AI Technical Summary

Problems solved by technology

[0004] In the production of traditional core-filled cakes, the formed cake base is often prepared first, then the cake base is filled with fillings, and finally baked. In this method, the filling and cake base are made separately, which will make the cake base and filling The freshness of the cake cannot be synchronized, and there is secondary processing of the cake base, which may affect the taste. In the production of the chestnut core-injected cake, since both the chestnut filling and the cake base contain a large amount of starch, if it can be used in production It is a research direction how to design better core-injected cake production equipment to make better core-infused chestnut cake

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