Intelligent baking device and baking method beneficial to prolonging food shelf-life

Abstract

The invention discloses an intelligent baking device and a baking method beneficial to prolonging food shelf-life. The intelligent baking device comprises a control device suitable for process control, a baking device internally provided with a baking chamber, an air supply device, an exhaust fan and an oxygen sensor, wherein a jet head, a baking tray and an air capturing head are sequentially arranged in the baking chamber; an air output port of the air supply device and an air input port of the jet head are communicated; an exhaust port of the air capturing head and an exhaust pipeline are communicated; the oxygen sensor is assembled into the exhaust pipeline, and is suitable for judging whether air in the baking chamber is discharged fully or not; a gate is arranged at an access port suitable for moving in and out food on one side of the baking device in a sealing way so as to be suitable isolating the baking chamber and air; the control device controls the baking device to bake andcool food in the protecting gas environment. The food and the air are isolated through the protection gas, so that a grease in the food during the baking and cooling period is hard to oxidize, the remain quantity of oil oxidation deterioration substances and oxygen in the food is less, the oxygen inhalation capacity is low, the food is easy to preserve, and the shelf life can be improved by 0.5 to 1 time.

Description

technical field [0001] The invention relates to an intelligent food baking equipment, in particular to an intelligent food baking equipment that bakes in a protective gas environment and prolongs the shelf life of food, and a corresponding baking method, belonging to the field of food equipment. Background technique [0002] Baked foods, especially moist soft foods such as moon cakes, puffs, mung bean cakes, and wife cakes, have various varieties and different flavors, and are deeply loved by people. A large amount of sugar and fat are often added to the pie filling instead of water to keep the food moist and soft and improve the taste. The current food baking equipment bakes the food in the air environment, the baking temperature is as high as 180 ℃ or even higher, the trace metal ion gas volatilized by the high temperature of the oven, the fat and sugar in the food directly interact with the oxygen in the air Function, the oil undergoes high-temperature oxidation and meta...

AI Technical Summary

Problems solved by technology

The current food baking equipment bakes the food in the air environment, the baking temperature is as high as 180 ℃ or even higher, the trace metal ion gas volatilized by the high temperature of the oven, the fat and sugar in the food directly interact with the oxygen in the air Function, the oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to generate oxidative deterioration of oil, which promotes high-temperature oxidation of oil, accelerates the oxidation speed of oil, generates more harmful oxidative deterioration of oil, and increases the oxygen captured by food. The ability to make food prone to oxidative rancidity during preservation, and the shelf life is short

Images