Production line for powder hop-pumpkin starter

FIELD: food industry.

SUBSTANCE: invention relates to baking industry, in particular to bakery starter manufacturing and can be used for functional purpose bread production. The line comprises manufacturing of two phases, phase of batch preparation of liquid hop-pumpkin starter and phase of powder hop-pumpkin starter preparation. For the purpose of liquid hop-pumpkin starter preparation, the line comprises head tanks for cold and hot water, reservoir for the liquid hop-pumpkin starter, liquid component metering unit, loose component metering unit, scalding machine, batching station, yeast vessel, pump. The line additionally includes a dosing hopper for crushed pumpkin, a vacuum evaporator to produce hop extract, a two-stage convective vacuum-pulse dryer to produce powder hop-pumpkin starter. The dryer consists of a convective stage, a vacuum pump and a vacuum-pulse cabinet.

EFFECT: invention allows for the production of powder hop-pumpkin starter enriched with biologically active substances.

1 dwg

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in devices for pasta products manufacture. The extruder body contains a screw with a drive outlet shaft on one side and a moulding device on the other side. The screw helical surface is divided into three steps. The first step is connected to the dough mixer. The second step is a zone for dough mass dosed supplying into the third step vacuumising zone. The screw is made of bimetal. The bimetal material on the screw helical surface side has heat conductivity coefficient 2.0-2.5 times exceeding the internal material heat conductivity coefficient. An accumulator chamber for capture of flour wastes from the third step vacuumising zone and a water jacket are installed on the extruder body. An antifriction ribbon-like insert with low adhesion properties is installed in the third screw step turn-to-turn space.

EFFECT: invention usage allows to decrease the screw heating temperature in the extruder and reduce dough adhesion in the turn-to-turn space due to friction coefficient decrease.

2 dwg

FIELD: food industry.

SUBSTANCE: automated line contains a mixer, a dough-kneading machine, a moulding machine, a bakery oven, a roll-over drum, a glazing line and an automated packaging apparatus. The line is equipped with a water treatment installation positioned downstream the dough-kneading machine and connected to the moulding machine. The moulding machine additionally contains a multipositional sprinkler related to the machine microprocessor control unit. The microprocessor control unit is based on a time relay representing the actuator mechanism of the multipositional sprinkler with the help of a preset sequence of pulses.

EFFECT: invention implementation allows to enhance the ready product quality.

2 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: installation for thermal treatment of frozen dough pieces contains a horizontally positioned cylindrical screen body where a cylindrical resonator chamber is coaxially positioned so that their generatrices interface in one line wherein a milling mechanism is embedded. There are gaps, sized less than a quarter wave length, along the side surfaces of the resonator chamber and the screen body; the gaps are positioned in a single vertical plane. The UHF generator unit is installed on the base of the screen body so that the radiator is located inside the resonator chamber where dielectric rolls rotating by means of the motor reducer are positioned along the gap 12. There are screen overlaps for power flow radiation restriction between the gaps.

EFFECT: invention allows to intensify the dough pieces defrosting process.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The cylindrical reservoir for food product thermal treatment contains the product heating and/or cooling means (5) and a stirrer (6) installed inside the reservoir so that to enable rotation. The reservoir (1) consists of a cylindrical shell (4) closed with a rear bottom (3) and a front flange (7) and is equipped with means (15,16) for the food product supply (8) into the reservoir (1). In the area (10) of the front part of the shell (4) where the food product unloading from the reservoir (1) is performed, at least one food product (8) temperature sensor (9) is installed.

EFFECT: additionally, the invention relates to machines where such reservoir is used.

12 cl, 9 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and, particularly, to thermal treatment of a food product. The cylindrical reservoir for thermal treatment of a food product (8) contains a means (5) for such product heating and/or cooling and a stirrer (6) installed in the reservoir so that to be capable of rotation. The reservoir (1) consists of a cylindrical shell (4) closed with the rear bottom (3) and the front cover (7) and is equipped with means (15, 16) for supplying the food product (8) therein. Positioned inside the cover (7) is at least one sensor (9) of the food product (8) temperature, the sensory element whereof is in contact with the product (8) contained in the reservoir while the cover is closed.

EFFECT: invention usage will allow to enhance food product thermal treatment quality.

7 cl, 15 dwg

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used in bakery production. The device consists of feeders for supply of bulk components and liquid, a preliminary mixing device and a mixing device. The preliminary mixing device is represented by a band conveyer with a bulk component feeder, equipped with a gate, mounted over it. Liquid is supplied with the help of spraying devices represented by brush sprayers designed in the form of a rotary brush immersed into a vessel with liquid. The sprayers are mounted so that to be capable of vertical motion relative to the band conveyor and of horizontal motion relative to the bulk component feeder longitudinal axis. The sprayers are mounted either side of the bulk component feeder. The level of liquid in the sprayers vessels is adjusted with the help of cocks mounted on the nipples supplying liquid into the sprayers vessels.

EFFECT: invention implementation will allow to enhance the resultant product quality.

Brewing apparatus // 2508632

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry, in particular - to tempering machines, and may be used during brew preparation. The brewing apparatus represents a metal body equipped with a steel jacket mounted on two cast iron posts with the help of hollow journals and bearings; placed inside the body is a bowl with a lid and a stirrer driven by a gear motor. The stirrer is propeller-shaped. Placed within the space between the bowl and the steel jacket are tubular eclectic heaters. The bowl inner surface has antistick Teflon coating.

EFFECT: invention usage allows to increase the apparatus performance and improve stirring degree.

3 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The aerated dough bread production method involves the processes of dough stirring, kneading and dividing into portions of the specified weight and bread baking. The dividing process is performed after the stirring process completion and before the kneading process. The kneading process is performed separately for every dough portion. Then one performs aerated dough bread baking. The dough stirring and kneading processes may be performed with devices preferably intended for performance of the processes of stirring and kneading respectively. The kneading process may be performed under a pressure of no less than 0.3 MPa with subsequent pressure decrease to atmospheric value at an adjustable rate. Pressure decrease to atmospheric value is performed before the kneading device withdrawal from the dough or after the kneading device withdrawal from the dough. The kneading process may be performed in intermediary glasses with subsequent dough relocation into baking tins or in baking tins.

EFFECT: invention allows to simplify and enhance accuracy of the process of dough dividing into portions of specified weight, enhance the quality of the aerated dough produced as well as reduce energy intensity and increase performance of aerated dough bread production.

10 cl, 9 dwg, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The dough-kneading machine contains a trough designed in the form of a cylinder and a kneading worm designed in the form of a hollow rotating shaft (installed in the centre of the trough) whereon three pairs of kneading blades of identical length equal to 0.8 diameter of the trough inner surface are uniformly installed from top to bottom, placed at an angle of 60 relative to each other; the kneading blades are deigned to be hollow and have a longitudinal slot with holes.

EFFECT: invention allows to enhance kneading quality by way of dough undermixing elimination and kneading duration reduction.

1 dwg

FIELD: food industry.

SUBSTANCE: into the blending hopper 1 the following initial pasta components are loaded: preliminarily washed whole grains with moisture content equal to 25-35% (which stimulates grain sprouting commencement), salt, sugar, eggs etc. The installation switched on, the following initial components are loaded into the blending hopper 1: preliminarily washed whole grains with moisture content equal to 25-35% (which stimulates grain sprouting commencement), salt, sugar, eggs etc. The blender 4 enables the listed components stirring and their injection into the milling unit 2 where the listed components are milled and then delivered into the pressing unit 3 with a removable matrix. Wet pasta strand discharged from the matrix is delivered onto the tray 7 wherefrom the said strand is placed into tray cassettes using, for example, a rolling table.

EFFECT: invention allows to enhance the product quality and decrease the product prime cost.

1 dwg

FIELD: baking industry.

SUBSTANCE: planet mixer comprises housing (2), mixing members (9), flexible members (8), planet mechanism with carrier (4), central gear (5), and satellites (6) which engage the central gear. Mixing members (9) are eccentrically connected with balances (7) which are mounted on satellites (6) for permitting rotation with respect to them. Flexible members (8) prevent balances (7) against free rotation with respect to satellites (6). Satellite (6), balance (7) and flexible member (8) define a unit balanced with respect to the axis of satellite (6).

EFFECT: enhanced quality of mixing.

5 cl, 3 dwg

FIELD: baking industry; confectionery practice, whipping cream and protein mass; chemical and petrochemical industries; construction engineering; manufacture of building materials; paint and varnish industry.

SUBSTANCE: proposed mixer includes mixing members 2 secured on satellites 5 at shift relative to axes of rotation; they form units balanced relative to these axes together with satellites. Central gear 4 of planetary mechanism of drive of mixing members 2 is movably connected with body 1 by means of elastic member 9. Intensive vibration mixing is performed over entire volume of viscous medium with the use of one planetary material without overload of engine during start and overload of satellite bearings at complex absolute trajectory of mixing member motion.

EFFECT: improved quality; increased productivity.

4 cl, 3 dwg

FIELD: baking industry.

SUBSTANCE: apparatus has dough kneading machine, dosing devices for bulk and liquid components, and trough-shaped vessel for dough fermentation. Vessel is formed single-section, with lower part made in the form of fragment of cylindrical section, whose bottom part is mounted at an angle α to horizontal plane. Working tool is located in vessel and fixed on longitudinal shaft, which is positioned so as to provide regulation of rotational velocity thereof and is extending in parallel with generatrix of cylindrical surface of vessel lower part with distance of its axis from the lowest generatrix of cylindrical surface exceeding radius r of cylindrical surface. Vessel end walls are widening upward, have unequal width of their edges and height of walls, with width of upper edge of larger end wall arranged adjacent to fermented dough discharge side is 1.07-1.25, preferably 1.16 the width of upper edge of smaller end wall arranged adjacent to dough charging side, where dough is fed for fermentation.

EFFECT: improved quality of fermented dough owing to optimized fermentation mode ensured by construction of trough-shaped vessel.

5 cl, 3 dwg

FIELD: kneading and mixing equipment for dough, food product and like materials.

SUBSTANCE: kneading and mixing machine has at least one rotating working device which is adapted for insertion into pan rotating around vertical axis. Locking device is provided on pan bottom. For discharging of mixed contents, locking device is caused to move in vertical plane to intermediate position and is further moved around horizontal axis within pan to discharging position. Rotation of locking device within pan for discharging of mixed contents allows discharge process to be intensified after kneading of mixture owing to the fact that locking device remaining in pan after rotation provides guiding device functions apart from other functions. Furthermore, such construction prevents parts of machine contacting with mixture from contamination and damage during discharge process.

EFFECT: increased efficiency and improved operation and maintenance conditions for protecting machine equipment from contamination and damage.

7 cl, 4 dwg

FIELD: confectionery industry, in particular, construction of machines for mixing of dispersions in liquid-liquid system, or liquid-solid system, or liquid-gas system, more particular, for whipping of fruit and milk cocktails, ice cream, multiple-component bulk mixtures.

SUBSTANCE: band mixer for whipping and mixing of liquid and bulk products consists of casing incorporating shaft with spokes on which band-type working blade is fixed. Working blade is made in the form of spiral coil formed as "Moebius sheet". Band working blade is equipped at its one of two edges with bead having height making 10-50% of band width, said bead being arranged at right or obtuse angle relative to band surface. Obtuse angle may range between 91 and 179 deg.

EFFECT: intensified process in all directions and elimination of occurrence of stagnation zones.

2 cl, 1 dwg

FIELD: mechanical engineering, in particular, mechanisms used in food-processing industry.

SUBSTANCE: three-dimensional dough kneading mechanism has reciprocating hydraulic cylinder and dough kneading shovel. Piston with hydraulic cylinder stem is made integral with corner lever making part, in conjunction with column and three-dimensional yoke, of cylindrical kinematic pair (forth class). Three-dimensional yoke is rigidly connected with shovel of dough kneading mechanism and joined to column through spherical kinematic pair (third class).

EFFECT: improved quality of dough mixing and simplified construction of mechanism.

FIELD: mechanical engineering, in particular, mechanisms used in food-processing industry.

SUBSTANCE: three-dimensional dough kneading mechanism has reciprocating hydraulic cylinder and dough kneading shovel. Piston with hydraulic cylinder stem is made integral with corner lever making part, in conjunction with column and three-dimensional yoke, of cylindrical kinematic pair (forth class). Three-dimensional yoke is rigidly connected with shovel of dough kneading mechanism and joined to column through spherical kinematic pair (third class).

EFFECT: improved quality of dough mixing and simplified construction of mechanism.

FIELD: equipment for baking industry, in particular, dough preparing technique.

SUBSTANCE: dough kneading machine has casing, charging and discharge openings, and immovable blades mounted on main rotating shaft. Movable blades are additionally mounted on shaft, with axes of rotation of movable blades extending perpendicular to main rotating shaft. Movable blades are positioned between immovable blades. In lower part of kneading casing there are rigidly fixed fingers which are inserted into gaps between additional movable blades.

EFFECT: simplified construction, reduced production costs, enhanced reliability in operation of apparatus and improved quality of dough produced.

2 dwg

FIELD: food-processing industry, in particular, production of biscuit type confectioneries.

SUBSTANCE: paste aeration apparatus has working tool, working tool shaft, reservoir, compressed air feeding branch pipe, and device for feeding of compressed air to openings. Compressed air feeding branch pipe is positioned on reservoir side surface so that its upper end is arranged above reservoir while its lower end is connected to compressed air feeding device. Said device is formed as circular closed pipe with openings staggered on its surface so that axes of one openings are arranged at an angle of 45 deg to horizontal plane while axes of other openings are arranged at an angle of 90 deg to horizontal plane.

EFFECT: improved quality of aerating paste, improved technological properties of resulting paste, simplified manufacture, maintenance and washing of apparatus.

2 dwg

FIELD: food-processing industry, in particular, production of biscuit type confectioneries.

SUBSTANCE: paste aeration apparatus has working tool, working tool shaft, reservoir, compressed air feeding branch pipe, and device for feeding of compressed air to openings. Compressed air feeding branch pipe is positioned on reservoir side surface so that its upper end is arranged above reservoir while its lower end is connected to compressed air feeding device. Said device is formed as circular closed pipe with openings staggered on its surface so that axes of one openings are arranged at an angle of 45 deg to horizontal plane while axes of other openings are arranged at an angle of 90 deg to horizontal plane.

EFFECT: improved quality of aerating paste, improved technological properties of resulting paste, simplified manufacture, maintenance and washing of apparatus.

2 dwg

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