CN107788056B

CN107788056B - Method for preparing bread for improving cognitive function of old people by utilizing quinoa and MTC and application of bread

Info

Publication number: CN107788056B
Application number: CN201710968698.XA
Authority: CN
Inventors: 何雅蔷; 刘瑞芳; 王苗苗; 张迪; 杨婕; 张素菁
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2017-10-18
Filing date: 2017-10-18
Publication date: 2021-12-10
Anticipated expiration: 2037-10-18
Also published as: CN107788056A

Abstract

The invention relates to the field of foods, in particular to a method for preparing bread for improving cognitive function of old people by utilizing quinoa and MTC and application of the bread. The device comprises a relay board, a plurality of lifting structures and a plurality of lifting mechanisms, wherein the relay board is provided with a plurality of insertion needles which are arranged downwards, the insertion needles are provided with a plurality of needle holes, the insertion board is hollow, the hollow cavity of the hollow insertion board is connected with a hose, the hose is connected with a container, the container is a nitrogen tank, and the lifting structures can drive the relay board to further drive the insertion needles to lift; the quinoa dough preparation method comprises the following steps of preparing flour, wherein the flour is prepared into a fermented dough by fermenting 90 parts of wheat flour by adopting the following materials in parts by weight; the fermented dough is mixed with the following substances, namely 11 parts of quinoa powder and 8-2 parts of MTC (MTC) 1; transporting the chenopodium quinoa dough on a dough conveying structure in the transporting process; the lifting structure can drive the relay board to further drive the insertion needle to descend; nitrogen is injected into the texture of the quinoa bread through a pinhole.

Description

Method for preparing bread for improving cognitive function of old people by utilizing quinoa and MTC and application of bread

Technical Field

The invention relates to the field of foods, in particular to a method for preparing bread for improving cognitive function of old people by utilizing quinoa and MTC and application of the bread.

Background

Chenopodium quinoa Willd (school name: Chenopodium quinoa Willd) is originally produced in the Andes mountain area of south America, is a main traditional food for the indigenous residents of Yijia, has the history of eating and planting for more than 5000 + 7000 years, breeds the Yijia nationality because of unique rich and comprehensive nutritional value, and ancient Yijia people refer to as the 'mother of food'. The quinoa seeds mainly have several color systems of white, black, red and the like, and have little difference in nutrient components, wherein the white taste is the best, the black and red taste is relatively poor, and the seeds are small. Quinoa was used in 1980 s by the united states space agency as a space food for astronauts. The food agriculture organization of the united nations considers the quinoa to be the only single plant which can basically meet the basic nutritional requirements of the human body, and the quinoa is formally recommended to be the perfect full-nutritional food which is most suitable for the human. The United nations declare 2013 as the international quinoa year so as to promote the nutritional health and food safety of human beings and realize the millennium development goal. Quinoa has a special taste, but is a nutritional king, but not acceptable to all people.

MTC is a Medium-chain fatty acid, Medium-chain triacylglycerol oil, which has never been used in bread.

The cognitive dysfunction is a commonly occurring senile disease in the elderly population in the world, seriously affects physical and mental health and living quality of the elderly, and brings great economic burden to families.

Disclosure of Invention

The purpose of the invention is as follows: in order to provide a method for preparing bread for improving the cognitive function of the elderly by utilizing quinoa and MTC and a purpose thereof, a specific purpose is to embody a plurality of substantial technical effects of a part.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation method for preparing the bread for improving the cognitive function of the elderly by utilizing the chenopodium quinoa and the MTC is characterized in that a device is utilized, the device comprises a chenopodium quinoa dough conveying structure, the chenopodium quinoa dough conveying structure is a belt, a nitrogen injection structure is arranged above the chenopodium quinoa dough conveying structure, the nitrogen injection structure comprises a lifting structure, a relay plate extends downwards from the lifting structure, a plurality of insertion plates extend downwards from the lower part of the relay plate, the insertion plates comprise a plurality of insertion needles arranged downwards, the insertion needles comprise a plurality of needle holes, the insertion plates are hollow, the hollow cavities of the hollow insertion plates are connected with hoses, the hoses are connected with a container, the container is a nitrogen tank, and the lifting structure can drive the relay plate to further drive the insertion needles to lift;

the quinoa dough preparation method comprises the following steps of preparing flour, wherein the flour is prepared into a fermented dough by fermenting 90 parts of wheat flour by adopting the following materials in parts by weight;

the fermented dough is mixed with the following substances, namely 11 parts of quinoa powder and 8-2 parts of MTC (MTC) 1;

transporting the chenopodium quinoa dough on a dough conveying structure in the transporting process;

the lifting structure can drive the relay board to further drive the insertion needle to descend;

injecting nitrogen into the texture of the quinoa bread through a pinhole;

and then the quinoa bread is sprayed with a film forming solution by a spraying head to realize coverage and construct a relatively sealed environment.

The technical scheme of the invention is that the hose comprises an automatic valve 16 and a position sensor 15, the position sensor 15 is positioned at the side of the relay board and can monitor the lifting condition of the relay board, the position sensor is in communication connection with a CPU, and the opening and closing of an automatic switch of nitrogen are further adjusted by monitoring the lifting condition of the relay board.

The invention further adopts the technical scheme that one side of the chenopodium quinoa dough conveying structure comprises a bearing frame, the upper left corner of the bearing frame comprises a spraying frame, a spraying head is arranged on the spraying frame and connected with a spraying pipe, and the spraying pipe is connected with a liquid spraying structure.

The invention further adopts the technical scheme that the liquid spraying structure comprises an edible film, and the liquid formula of the edible film is that the mixture ratio of wheat gluten to glycerin is 3.5: 1; the volume fraction of ethanol is 40 percent, and the PH value is 3; the heat treatment temperature was 90 degrees celsius.

The invention further adopts the technical scheme that the spraying frame comprises an upper inlet and a lower outlet, two sides of the spraying frame comprise two spraying pipes, the two spraying pipes respectively extend into the spraying frame and are provided with spraying heads, and the two spraying pipes are converged on a spraying header pipe.

The further technical scheme of the invention is that the spraying frame is also provided with an induction head 141, and the induction head can sense fallen quinoa dough.

The invention further adopts the technical scheme that the quinoa dough conveying structure comprises a plurality of grooves, and quinoa dough can be placed in the grooves.

The invention further adopts the technical scheme that in the process of spraying the film forming solution by the spraying heads, the chenopodium quinoa bread falls from the chenopodium quinoa dough conveying structure and then falls from the upper inlet, the induction heads sense the chenopodium quinoa dough at the moment, and then the spraying heads on the two sides spray simultaneously, so that the chenopodium quinoa bread is sprayed as comprehensively as possible.

The bread for improving the cognitive function of the elderly is prepared by utilizing quinoa and MTC, and is characterized in that nitrogen filled in the quinoa bread is contained in the texture of the quinoa bread; the quinoa bread is coated with an edible film to form a relatively sealed environment.

Use of quinoa and MTC in preparation of bread for improving cognitive function of the elderly is provided.

Compared with the prior art, the invention adopting the technical scheme has the following beneficial effects:

A. nitrogen is creatively injected into the bread, the atmosphere of nitrogen and carbon dioxide in the bread gaps is constructed, the shelf life of the bread is prolonged, the original refrigerator mode has no nitrogen atmosphere at all, the bread is preserved at the temperature, but the bread is damaged after a long time; B. in the dough conveying process, nitrogen can be injected into bread to the greatest degree of uniformity through the plurality of insertion needles and the needle holes on the insertion needles, so that the soft atmosphere of the bread is constructed, the invasion of microorganisms is avoided, and in addition, the nitrogen has the purpose of inhibiting aerobic bacteria; the MTC has the anticancer effect as medium-chain fatty acid, and the patent has the advantages that the MTC is added in the later period of bread fermentation when the bread is prepared for baking, so that the MTC is prevented from losing efficacy under the influence of fermentation microorganisms and under the action of mechanical hammering.

Drawings

To further illustrate the present invention, further description is provided below with reference to the accompanying drawings:

FIG. 1 is a schematic diagram of an embodiment of the apparatus of the present invention;

FIG. 2 is a schematic view of a portion of the structure of FIG. 1;

FIG. 3 is a view showing a structure of a further modification of the present invention;

FIG. 4 is a schematic structural view of the spray portion of FIG. 3;

wherein: 1. a liquid spraying structure; 2. a spray head; 3. a bearing frame; 4. a container; 5. a lifting structure; 6. a relay board; 7. a hose; 8. an insert plate; 9. inserting a needle; 10. quinoa dough; 11. a chenopodium quinoa dough conveying structure; 12. a pinhole; 13. quinoa dough surface; 14. spraying a frame; 141. an inductive head; 142. a spray pipe; 143. a lower outlet; 144. spraying a frame; 145. an upper inlet; 146. spraying a main pipe; 15. a position sensor; 16. an automatic valve.

141. An inductive head; 142. a spray pipe; 143. a lower outlet; 144. spraying a frame; 145. an upper inlet; 146. spraying a main pipe; 15. a position sensor; 16. an automatic valve.

The attached drawings are schematic diagrams of main components of the device, do not represent the external dimension, the connection mode, the assembly form, the position relation and the like of the device, and omit parts of manual valves, pipe fittings and the like.

Detailed Description

The present invention will be further illustrated with reference to the accompanying drawings and specific embodiments, which are to be understood as merely illustrative of the invention and not as limiting the scope of the invention. It should be noted that the terms "front," "back," "left," "right," "upper" and "lower" used in the following description refer to directions in the drawings, and the terms "inner" and "outer" refer to directions toward and away from, respectively, the geometric center of a particular component.

A preparation method for preparing bread for improving the cognitive function of old people by utilizing quinoa and MTC,

the device is characterized by comprising a chenopodium quinoa dough conveying structure, wherein the chenopodium quinoa dough conveying structure is a belt, a nitrogen injection structure is arranged above the chenopodium quinoa dough conveying structure and comprises a lifting structure, a relay plate extends downwards from the lifting structure, a plurality of insertion plates extend below the relay plate, the insertion plates comprise a plurality of insertion needles arranged downwards, the insertion needles comprise a plurality of needle holes, the insertion plates are hollow, a hollow cavity of each hollow insertion plate is connected with a hose, the hose is connected with a container, the container is a nitrogen tank, and the lifting structure can drive the relay plate to further drive the insertion needles to lift;

injecting nitrogen into the texture of the quinoa bread through a pinhole;

and then the quinoa bread is sprayed with a film forming solution by a spraying head to realize coverage and construct a relatively sealed environment. The technical scheme of the invention has the following substantial technical effects and the realization process thereof: A. nitrogen is creatively injected into the bread, the atmosphere of nitrogen and carbon dioxide in the bread gaps is constructed, the shelf life of the bread is prolonged, the original refrigerator mode has no nitrogen atmosphere at all, the bread is preserved at the temperature, but the bread is damaged after a long time; B. in the dough conveying process, nitrogen can be injected into bread to the greatest degree of uniformity through the plurality of insertion needles and the needle holes on the insertion needles, so that the soft atmosphere of the bread is constructed, the invasion of microorganisms is avoided, and in addition, the nitrogen has the purpose of inhibiting aerobic bacteria; the MTC has the anticancer effect as medium-chain fatty acid, and the patent has the advantages that the MTC is added in the later period of bread fermentation when the bread is prepared for baking, so that the MTC is prevented from losing efficacy under the influence of fermentation microorganisms and under the action of mechanical hammering.

Preferably, the method also comprises the step of treating the quinoa, namely crushing the quinoa, soaking the crushed quinoa powder in water at 55-70 ℃ for 20-35 minutes, soaking in cold water for 45-60 minutes, fishing out, pulping, adding beta-cyclodextrin and maltodextrin (the two together account for 3-6 percent of the quinoa powder) according to the weight ratio of 1: 2, and treating at 45-60 ℃ for 25-40 minutes; the step is a method for treating the peculiar smell of the quinoa wheat flour.

Contain automatic valve 16 on the hose, still contain position sensor 15, position sensor 15 is located the avris of relay board and can monitors the lift condition of relay board, position sensor communication connection CPU, through the lift condition of monitoring relay board, further adjusts the switching of the automatic switch of nitrogen gas. The technical scheme of the invention has the following substantial technical effects and the realization process: during use, the position sensor detects the descending of the relay plate, the nitrogen injection is started, and the valve is closed when the relay plate ascends. Delay control can also be added here. The position sensor 15 here may be an infrared position sensor.

Chenopodium quinoa flour dough conveying structure one side contains accepts the frame, accepts the frame upper left corner and contains the spraying frame, install the shower nozzle on the spraying frame, the shower nozzle is being connected to the shower nozzle, and the shower nozzle structure is being connected to the shower nozzle. The technical scheme of the invention has the following substantial technical effects and the realization process: in the process that the dough falls down, the spraying liquid can be adopted to spray the nozzle, so that the bread can be coated in a large area as much as possible to form the edible film.

The following scheme is preferred: the liquid spraying structure comprises an edible film, and the liquid formula of the edible film is that the ratio of wheat gluten to glycerin is 3.5: 1; the volume fraction of ethanol is 40 percent, and the PH value is 3; the heat treatment temperature was 90 degrees celsius.

Referring to fig. 4, the spraying frame includes an upper inlet and a lower outlet, two sides of the spraying frame include two spraying pipes, the two spraying pipes respectively extend into the spraying frame and have spraying heads, and the two spraying pipes are converged on the spraying header pipe. The technical scheme of the invention has the following substantial technical effects and the realization process: the dough is at the in-process that falls, and the chenopodium quinoa bread falls down from chenopodium quinoa dough transport structure and then falls into from the import of top, and the inductive head senses the chenopodium quinoa dough this moment, and the spraying of the spraying head of both sides is simultaneously spraying afterwards, with chenopodium quinoa bread as far as possible comprehensively.

Still install inductive head 141 on the spraying frame, inductive head can the perception fall down the chenopodium quinoa dough.

Chenopodium quinoa bread with an ultra-long shelf life for the old is characterized in that nitrogen filled in the grains of the chenopodium quinoa bread is contained; the quinoa bread is coated with an edible film to form a relatively sealed environment.

A preparation method of quinoa bread with an ultra-long shelf life for old people is characterized in that any one of the preparation devices is utilized, and the preparation method comprises the following steps:

injecting nitrogen into the texture of the quinoa bread through a pinhole;

The bread of this patent has twice the shelf life of ordinary bread in a refrigerator environment because it is an isolation system itself.

Preferably, the bread also contains red date powder in the proportion, so that the health care function is better.

Creatively, the above effects exist independently, and the combination of the above results can be completed by a set of structure.

The technical effect that above structure realized realizes clearly, if do not consider additional technical scheme, this patent name can also be a novel food machinery and novel food. Some details are not shown in the figures.

It should be noted that the plurality of schemes provided in this patent include their own basic schemes, which are independent of each other and are not restricted to each other, but they may be combined with each other without conflict, so as to achieve a plurality of effects.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are intended to illustrate the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and the invention is to be limited to the embodiments described above.

Claims

1. The preparation method for preparing the bread for improving the cognitive function of the elderly by utilizing the chenopodium quinoa and the MTC is characterized in that a device is utilized, the device comprises a chenopodium quinoa dough conveying structure, the chenopodium quinoa dough conveying structure is a belt, a nitrogen injection structure is arranged above the chenopodium quinoa dough conveying structure, the nitrogen injection structure comprises a lifting structure, a relay plate extends downwards from the lifting structure, a plurality of insertion plates extend downwards from the lower part of the relay plate, the insertion plates comprise a plurality of insertion needles arranged downwards, the insertion needles comprise a plurality of needle holes, the insertion plates are hollow, the hollow cavities of the hollow insertion plates are connected with hoses, the hoses are connected with a container, the container is a nitrogen tank, and the lifting structure can drive the relay plate to further drive the insertion needles to lift;

the quinoa dough is transported on the conveying structure, and the lifting structure can drive the relay plate to further drive the insertion needle to descend in the transportation process;

injecting nitrogen into the texture of the quinoa bread through a pinhole;

then the quinoa bread is sprayed with a film forming solution by a spraying head to realize coverage and construct a relatively sealed environment;

the quinoa dough conveying structure comprises a bearing frame, a spraying frame is arranged at the upper left corner of the bearing frame, a spraying head is mounted on the spraying frame and connected with a spraying pipe, and the spraying pipe is connected with a liquid spraying structure;

the spraying frame comprises an upper inlet and a lower outlet, two sides of the spraying frame comprise two spraying pipes, the two spraying pipes respectively extend into the spraying frame and are provided with spraying heads, and the two spraying pipes are converged on a spraying header pipe;

the spraying frame is also provided with an induction head (141), and the induction head can sense fallen quinoa dough;

the method also comprises the step of processing the quinoa, namely crushing the quinoa, soaking the crushed quinoa powder in water at 55-70 ℃ for 20-35 minutes → soaking in cold water for 45-60 minutes → fishing out → pulping → adding beta-cyclodextrin and maltodextrin according to the weight ratio of 1: 2, wherein the beta-cyclodextrin and the maltodextrin account for 3-6% of the weight of the quinoa powder together and are processed at 45-60 ℃ for 25-40 minutes; the method comprises the following steps of (1) processing peculiar smell of quinoa powder;

in the process of spraying the film forming solution by the spraying heads, the chenopodium quinoa bread falls from the chenopodium quinoa dough conveying structure and then falls from the upper inlet, the induction heads sense the chenopodium quinoa dough at the moment, then the spraying heads on the two sides spray simultaneously, and the chenopodium quinoa bread is sprayed as comprehensively as possible;

the hose comprises an automatic valve (16) and a position sensor (15), the position sensor (15) is positioned at the side of the relay board and can monitor the lifting condition of the relay board, the position sensor is in communication connection with a CPU, and the opening and closing of the automatic valve (16) of nitrogen are further adjusted by monitoring the lifting condition of the relay board;

the liquid spraying structure comprises a film forming solution, and the liquid formula of the film forming solution is that the ratio of wheat gluten to glycerin is 3.5: 1; the volume fraction of the ethanol is 40 percent, and the pH value is 3; the heat treatment temperature is 90 ℃;

the chenopodium quinoa flour dough conveying structure comprises a plurality of grooves, and chenopodium quinoa flour dough can be placed in the grooves.