Egg white and yolk uniform mixing device used in cake inflating and whipping production line

Abstract

The invention discloses an egg white and yolk uniform mixing device used in a cake inflating and whipping production line, and relates to the technical field of cake inflating and whipping equipment.The egg white and yolk uniform mixing device comprises a premixing pipe body and a static mixing pipe assembly, wherein the premixing pipe body comprises a first pipe body and a second pipe body; a fixing plate is mounted in the first pipe body; penetrating holes are uniformly formed in one surface of the fixing plate; capillary pipes are connected to the penetrating holes in an inserting manner;a static mixing pipe assembly is connected to one end of the first pipe body of the premixing pipe body; the static mixing pipe assembly comprises a plurality of static mixing pipe bodies; and a static mixing machine is arranged in each static mixing pipe body. According to the egg white and yolk uniform mixing device disclosed by the invention, the capillary pipes are arranged in the premixing pipe body, so that yolk pulp enters the premixing pipe body in a long strip manner, and the mixing of the yolk pulp and egg white pulp is more uniform, fine and smooth; and the static mixing machines ofthe static mixing pipe assembly is utilized to further guarantee the mixing effect of the egg white and the yolk, so that the quality of baked cakes is effectively improved; and the egg white and yolk uniform mixing device has high market application value.

Description

technical field [0001] The invention belongs to the technical field of cake aeration and sending equipment, in particular to a protein and egg yolk uniform mixing device used in a cake aeration and sending production line. Background technique [0002] The key to the quality of chiffon cakes lies in the static mixing of protein paste and egg yolk mixture after being aerated. If the mixing is not uniform enough, the baked chiffon cake will have rough texture, poor appearance and poor taste. changed. [0003] At present, in order to make the albumen and egg yolk mix evenly, the following two methods are usually adopted: 1) allowing the two liquid fluid slurries of the albumen and egg yolk to directly enter the static mixer through two pipeline inlets respectively to achieve the mixing effect; The two slurries are sent to a mixing and stirring device at the same time, and the two slurries are mixed evenly by a high-speed rotating stirring rod, but this method is likely to dest...

AI Technical Summary

Problems solved by technology

[0003] At present, in order to make the albumen and egg yolk mix evenly, the following two methods are usually adopted: 1) allowing the two liquid fluid slurries of the albumen and egg yolk to directly enter the static mixer through two pipeline inlets respectively to achieve the mixing effect; The two slurries are sent to a mixing and stirring device at the same time, and the two slurries are mixed evenly by a high-speed rotating stirring rod, but this method is likely to destroy the tissue structure after the protein is sent and inflated, and the cake after the tissue structure is destroyed Taste also changes after baking

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