Food fermentation box for research and development and detection of fermented flour products

Abstract

The invention discloses a food fermentation box for research and development and detection of fermented flour products. The food fermentation box comprises a box body, wherein a temperature controlleris arranged in the box body; a water tank is arranged at the bottom of the box body; an electric heating tube is arranged at the bottom of the water tank; two trays are movably arranged in the box body; a fermentation vessel is arranged at the upper end of each tray; a fixed seat is welded on an inner wall of the box body; a contrast test tube is inserted into the upper surface of the fixed seat;an outer wall of the contrast test tube is provided with scales; and a magnetic ring is also connected to the inside of the contrast test tube in a sliding manner. The food fermentation box has the advantages that the fermentation progress of dough can be monitored without opening the box body, and the complicated step that research and development staff repeatedly open the box body to detect thefermentation progress can be omitted, so that the food fermentation box is more convenient to use; a relatively large research and development data error caused by excessive dough fermentation can beavoided and research and development data are more accurate; and changes of temperature and humidity in the box body when the research and development staff open the box body can be avoided, and thefermentation efficiency is higher.

Description

technical field [0001] The invention relates to the technical field of food research and development, in particular to a food fermentation box for research and development and testing of fermented flour products. Background technique [0002] Nowadays, fermented flour products such as bread, steamed buns, flower rolls, buns, hair cakes are favored by people and become the mainstream of people's life and diet. Along with the improvement of people's quality of life, people are also more and more higher to the sensory (indices such as color and luster, mouthfeel, local flavor) of fermented flour products, so the research and development of fermented flour products is also very important in the food industry. In the process of research and development of fermented flour products, the optimization of the formula is a very complicated process. Factors such as the addition ratio of different flours, the mass ratio of flour and water, and the amount of glue added will all affect the...

AI Technical Summary

Problems solved by technology

Existing food fermentation boxes usually need to open the box door to detect the volume expansion progress of the dough when double-fermenting the dough. This method is not only cumbersome to operate, but also easily changes the temperature and humidity inside the box, thereby affecting the fermentation process. Excessive fermentation of the dough will cause errors in the research and development data

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