CN110367366A - A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, production method and its equipment - Google Patents
A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, production method and its equipment Download PDFInfo
- Publication number
- CN110367366A CN110367366A CN201910763907.6A CN201910763907A CN110367366A CN 110367366 A CN110367366 A CN 110367366A CN 201910763907 A CN201910763907 A CN 201910763907A CN 110367366 A CN110367366 A CN 110367366A
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- parts
- haw
- poria cocos
- appetite
- stimulating
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 72
- 239000008274 jelly Substances 0.000 title claims abstract description 72
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 47
- 235000019789 appetite Nutrition 0.000 title claims abstract description 38
- 230000036528 appetite Effects 0.000 title claims abstract description 38
- 210000000952 spleen Anatomy 0.000 title claims abstract description 38
- 230000004936 stimulating effect Effects 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 51
- 244000197580 Poria cocos Species 0.000 claims abstract description 46
- 235000021028 berry Nutrition 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 34
- 240000008669 Hedera helix Species 0.000 claims abstract description 17
- 241000234435 Lilium Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 241001092040 Crataegus Species 0.000 claims description 25
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 24
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 24
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 24
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 24
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 24
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 24
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 24
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 24
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 24
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 24
- 241000209094 Oryza Species 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 15
- 210000002966 serum Anatomy 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 239000005341 toughened glass Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 14
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 6
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 5
- 229940037003 alum Drugs 0.000 description 4
- 239000004411 aluminium Substances 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000003466 welding Methods 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000014493 Crataegus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 150000003544 thiamines Chemical class 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of spleen benefiting and stimulating the appetite haw jelly, belong to haw jelly technical field.The spleen benefiting and stimulating the appetite Poria cocos haw jelly mainly includes the raw material of following parts by weight: 80-100 parts of haw berry, 60-70 parts of Poria cocos powder, 100-120 parts of white sugar, 10-20 parts of glutinous rice flour, 40-50 parts of yam flour, 8-10 parts of Semen Lablab Album powder and 4-6 parts of lily root flour.Haw jelly of the present invention has the effect of spleen benefiting and stimulating the appetite, and natural without side-effects, and in addition the present invention also provides a kind of production methods of spleen benefiting and stimulating the appetite haw jelly, and the equipment for being exclusively used in a kind of production method of spleen benefiting and stimulating the appetite haw jelly.
Description
[technical field]
The present invention relates to haw jelly technical fields, and in particular to a kind of haw jelly, production method and its makes the haw jelly
Device.
[background technique]
Crataegus jingxiensis Li fruits nutrition is abundant, contains protein, fat, carbohydrate, calcium, phosphorus, carrotene, thiamines
Element, riboflavin and vitamin c, pectic substance, haematochrome and a variety of tartaric acid etc., therefore be widely used in various foods.
Haw jelly is because its sweet and sour taste is also favored by many people, and there are many haw jelly on the market, however some haw jelly contain
Sugar amount is high, some haw jelly are based on chemical synthesis preservative, for the modern people for pursuing health care, these haw jelly
It is all unsuitable.
For example, application number be 201110245748.4 " a kind of haw jelly and preparation method thereof ", which provides one kind
Haw jelly and preparation method thereof includes: Fructus Crataegi, maltose, water in the raw material of the haw jelly；The Fructus Crataegi,
Maltose, water weight ratio be 3-9: 0.5-15: 0.1-5；Alum is not contained in the raw material of the invention, can be avoided alum to human body
The injury of generation, the effect of retaining and play hawthorn to bigger effect.The invention primary raw material is fresh natural pure hawthorn, or
For the fresh natural pure hawthorn through freezing, comfortable taste, delicious flavour；The haw jelly is not used according in traditional formula
Alum avoids consumer and takes in aluminium element when eating the haw jelly, avoids adverse effect of the aluminium element to human body；The mountain
Aluminium element is not detected through detection in short, bristly hair or beard cake；Alum is free of in the raw material of the haw jelly, therefore moisture content is lower, hawthorn solid content ingredient
Content is higher, finer and smoother, smooth, more flexible than existing haw jelly product, maintains original wind of Fructus Crataegi to a greater degree
Taste.However the haw jelly only has the effect of snacks, the effect of no health care.
[Detailed description of the invention]
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
The structure shown according to these attached drawings obtains other attached drawings.
Fig. 1 is a flow chart of the production method of spleen benefiting and stimulating the appetite Poria cocos haw jelly of the present invention；
Fig. 2 is a module map of the equipment for the production method that the present invention is exclusively used in spleen benefiting and stimulating the appetite Poria cocos haw jelly；
Fig. 3 is a three-dimensional structure diagram of booth disk machine shown in Fig. 2.
Drawing reference numeral explanation:
| Label | Title | Label | Title |
| 1 | Sorting machine | 2 | Stoner |
| 3 | First simmers pot | 4 | Beater |
| 5 | Second simmers pot | 6 | Spread out disk machine |
| 7 | Baking machine | 8 | Slicer |
| 61 | Pedestal | 62 | Spread out disk |
| 63 | Spread out dish structure | 611 | Bottom plate |
| 612 | Support leg | 613 | Support rod |
| 631 | Support frame | 632 | Screw rod |
| 633 | Scraper plate | 6311 | Column |
| 6312 | Mounting plate | 634 | Second actuator |
The embodiments will be further described with reference to the accompanying drawings for the realization, the function and the advantages of the object of the present invention.
[summary of the invention]
The present invention provides a kind of haw jelly, makes the haw jelly and its make the device of the haw jelly, spleen benefiting and stimulating the appetite Fu
Siberian cocklebur haw jelly sugar content is few, and flocky precipitate is few, and the effect of spleen benefiting and stimulating the appetite is good.
The technical scheme adopted by the invention is as follows:
A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, the spleen benefiting and stimulating the appetite Poria cocos haw jelly mainly include the raw material of following parts by weight:
80-100 parts of haw berry, 60-70 parts of Poria cocos powder, 100-120 parts of white sugar, 20 parts of glutinous rice flour 10-, 40-50 parts of yam flour,
8-10 parts of Semen Lablab Album powder and 4-6 parts of lily root flour.
The production method of the spleen benefiting and stimulating the appetite Poria cocos haw jelly includes the following steps:
S1 sorts the haw berry after picking using sorting machine, selects diameter in the hawthorn of 5-8cm range
Fruit；
The haw berry chosen is put into stoner and is enucleated by S2, then cleans and dries；
The haw berry dried is put into pot and simmer for the first time, haw berry is boiled to softening by S3；
Haw berry after simmering for the first time is put into beater and is beaten by S4, and beater mesh size is 0.6mm-
0.8mm obtains hawthorn pulp；
S5, by above-mentioned hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour be put into togerther in pot into
Row simmers 40-50 minutes for the second time, and temperature is 80-100 DEG C, obtains mixed serum；
Mixed serum is put into the disk machine of booth and spreads on tempered glass by S6, thickness 0.5mm-10mm；And
S7, spreading out disk, good slurries are put into baking machine, are baked to moisture in the blocky haw jelly of 18-20%, are then cut
At fritter.
Further, setting the present invention also provides the production method for a kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly
It is standby, the equipment include sequentially connected sorting machine, stoner, first simmer pot, beater, second simmer pot, booth disk machine,
Baking machine and slicer, the sorting machine is for sorting the haw berry after picking, and the stoner is for removing hawthorn
Core in fruit, described first simmers pot for the haw berry after simmering stoning；The beater for after simmering for the first time
Haw berry mashing；Described second, which simmers pot, is used for hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour
It is simmered for the second time, obtains mixed serum；The booth disk machine is for spreading slurries；Slurries for being baked by the baking machine
Blocky haw jelly；The slicer is for haw jelly to be cut into small pieces
Compared with prior art, the invention has the following advantages that
Haw jelly provided by the invention has an effect of spleen benefiting and stimulating the appetite, and material all use it is pure natural without side-effects, separately
Outside, the haw jelly good forming effect of the application preparation, it is not easy to break, and also moisture is sufficient, is further set using of the invention
The standby haw jelly that can be prepared has unique flavor, realizes automation preparation production.
[specific embodiment]
Technical solution of the present invention is described in further detail below in conjunction with specific embodiment, following implementation is only used
It to illustrate technical solution of the present invention rather than limits, to technical solution of the present invention under the spirit enlightenment of technical solution of the present invention
It modifies or equivalent replacement belongs to the protection scope that this patent is weighed.
Embodiment 1:
A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, the spleen benefiting and stimulating the appetite Poria cocos haw jelly mainly include the raw material of following parts by weight:
80 parts of haw berry, 60 parts of Poria cocos powder, 100 parts of white sugar, 10 parts of glutinous rice flour, 40 parts of yam flour, 8 parts of Semen Lablab Album powder and 4 parts of lily root flour；
Referring to Figure 1, the spleen benefiting and stimulating the appetite Poria cocos haw jelly production method the following steps are included:
S1 sorts the haw berry after picking using sorting machine, selects diameter in the hawthorn of 5-8cm range
Fruit；
The haw berry chosen is put into stoner and is enucleated by S2, then cleans and dries；
The haw berry dried is put into pot and simmer for the first time, haw berry is boiled to softening by S3；
Haw berry after simmering for the first time is put into beater and is beaten by S4, and beater mesh size is 0.6mm-
0.8mm obtains hawthorn pulp；
S5, by above-mentioned hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour be put into togerther in pot into
Row simmers 40-50 minutes for the second time, and temperature is 80-100 DEG C, obtains mixed serum；
Mixed serum is put into the disk machine of booth and spreads on tempered glass by S6, thickness 0.5mm-10mm；And
S7, spreading out disk, good slurries are put into baking machine, are baked to moisture in the blocky haw jelly of 18-20%, are then cut
At fritter.
Embodiment 2:
A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, the spleen benefiting and stimulating the appetite Poria cocos haw jelly mainly include the raw material of following parts by weight:
100 parts of haw berry, 70 parts of Poria cocos powder, 120 parts of white sugar, 20 parts of glutinous rice flour, 50 parts of yam flour, 10 parts of Semen Lablab Album powder and lily root flour 6
Part；
Referring to Figure 1, the spleen benefiting and stimulating the appetite Poria cocos haw jelly production method the following steps are included:
S1 sorts the haw berry after picking using sorting machine, selects diameter in the hawthorn of 5-8cm range
Fruit；
The haw berry chosen is put into stoner and is enucleated by S2, then cleans and dries；
The haw berry dried is put into pot and simmer for the first time, haw berry is boiled to softening by S3；
Haw berry after simmering for the first time is put into beater and is beaten by S4, and beater mesh size is 0.6mm-
0.8mm obtains hawthorn pulp；
S5, by above-mentioned hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour be put into togerther in pot into
Row simmers 40-50 minutes for the second time, and temperature is 80-100 DEG C, obtains mixed serum；
Mixed serum is put into the disk machine of booth and spreads on tempered glass by S6, thickness 0.5mm-10mm；And
S7, spreading out disk, good slurries are put into baking machine, are baked to moisture in the blocky haw jelly of 18-20%, are then cut
At fritter.
Embodiment 3:
A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, the spleen benefiting and stimulating the appetite Poria cocos haw jelly mainly include the raw material of following parts by weight:
90 parts of haw berry, 65 parts of Poria cocos powder, 110 parts of white sugar, 15 parts of glutinous rice flour, 45 parts of yam flour, 9 parts of Semen Lablab Album powder and 5 parts of lily root flour；
Referring to Figure 1, the spleen benefiting and stimulating the appetite Poria cocos haw jelly production method the following steps are included:
S1 sorts the haw berry after picking using sorting machine, selects diameter in the hawthorn of 5-8cm range
Fruit；
The haw berry chosen is put into stoner and is enucleated by S2, then cleans and dries；
The haw berry dried is put into pot and simmer for the first time, haw berry is boiled to softening by S3；
Haw berry after simmering for the first time is put into beater and is beaten by S4, and beater mesh size is 0.6mm-
0.8mm obtains hawthorn pulp；
S5, by above-mentioned hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour be put into togerther in pot into
Row simmers 40-50 minutes for the second time, and temperature is 80-100 DEG C, obtains mixed serum；
Mixed serum is put into the disk machine of booth and spreads on tempered glass by S6, thickness 0.5mm-10mm；And
S7, spreading out disk, good slurries are put into baking machine, are baked to moisture in the blocky haw jelly of 18-20%, are then cut
At fritter.
In addition, please refer to figs. 2 and 3, invigorating the spleen described in embodiment 1- embodiment 3 is exclusively used in the present invention also provides a kind of
Whet the appetite Poria cocos haw jelly production method equipment, the equipment includes that sequentially connected sorting machine 1, stoner 2, first are stewing
Saucepan 3, beater 4, second simmer pot 5, booth disk machine 6, baking machine 7 and slicer 8.
The sorting machine 1 is for sorting the haw berry after picking, and the stoner 2 is for removing in haw berry
Core, described first simmers pot 3 for the haw berry after simmering stoning；The beater 4 is used for the hawthorn after simmering for the first time
Fruit mashing；Described second simmers pot 5 for carrying out to hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour
It simmers for the second time, obtains mixed serum；The booth disk machine 6 is for spreading slurries；The baking machine 7 is blocking for toasting slurries
Shape haw jelly；The slicer 8 is for haw jelly to be cut into small pieces.In the present embodiment, the sorting machine 1, stoner 2,
One simmers pot 3, beater 4, second simmers pot 5, baking machine 7 and slicer 8 and can use common structure.
Please continue to refer to Fig. 3, specifically, the booth disk machine 6 includes pedestal 61, booth disk 62 and spreads out dish structure 63, described
Booth disk 62 is placed on the pedestal 61, and for holding slurries, the booth dish structure 63 is mounted on the pedestal 61, and being used for will
Slurries are spread out on the disk of booth.In the present embodiment, the booth disk 62 is tempered glass.
The pedestal 61 includes bottom plate 611 and several support legs 612, and several support legs 612 are arranged at the bottom
On each apex angle of plate 611, it is used to support the bottom plate 611, in the present embodiment, the bottom plate 611 is rectangle, described several
Support leg 612 is four, and four support legs 612 are separately positioned on four apex angles of the bottom plate 611.
At least two support rods 613 are provided on the bottom plate 611, at least two support rods 613 are arranged in parallel, for branch
The booth disk 62 is supportted, in the present embodiment, at least two support rods 613 are two, and two support rods 613 are arranged in parallel in described
On bottom plate 611.
The bottom of the booth disk 62 corresponds to each support rod 613 and is provided with locating slot, and the locating slot is for being stuck in correspondence
Support rod 613 on, be located in the bottom plate 611 for disk 62 will to be spread out.
The booth dish structure 63 includes two support frames 631, two lead screws 632 and scraper plate 633, and two support frame 631 divides
The opposite sides of the bottom plate 611, and structure having the same are not set, and each support frame 631 includes two columns 6311
And one side of the bottom plate 611 is arranged in mounting plate 6312, two columns, 6311 parallel vertical, the mounting plate 6312 is installed
On two column 6311, which is through the locking such as screw on two column 6311, in addition, the installation
Plate 6312 is adjustable in the position of vertical direction, and by the way that sliding slot is arranged on column 6311, screw passes through sliding slot and locks mounting plate
6312, when needing to adjust the height of mounting plate 6312 in the vertical direction, screw can be unclamped, and move up and down the installation
Plate 6312.Screw rod 6313 is provided on the mounting plate 6312, the screw rod 6313 is vertical with two support rod 613 to be set
It sets.
Two lead screw 632 is respectively sleeved on the screw rod 6313 of two support frame 631, and the screw rod 6313 is distinguished
It is connected with the first actuator, for first actuator for driving corresponding screw rod 6313 to move, first actuator can be with
It is the mode etc. of motor, gear set and motor.
Be respectively equipped with one second actuator 634 on two lead screw 632, second actuator 634 by welding or
It is that the mode that screw locks is fixed on corresponding screw rod 632, the scraper plate 633 is mounted on two second actuators 634
In drive shaft 6341, which can be screw locking either welding etc..The scraper plate 633 is located at the booth disk 62
Top, and lower edge setting sword strikes off slurries to facilitate.
The height of the scraper plate 633 in the vertical direction can be adjusted by the second actuator 634.
Using making, the work of the first actuator, the movement of driving screw rod 6313 and drive corresponding lead screw 632 to move, the silk
Thick stick 632 is moved upwards in the side for being parallel to bottom plate 611, to drive the movement of scraper plate 633 to wipe extra slurries off.
Haw jelly provided by the invention has an effect of spleen benefiting and stimulating the appetite, and material all use it is pure natural without side-effects, separately
Outside, the haw jelly good forming effect of the application preparation, it is not easy to break, and also moisture is sufficient, is further set using of the invention
The standby haw jelly that can be prepared has unique flavor, realizes automation preparation production.
The above description is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, all at this
Under the inventive concept of invention, using equivalent structure transformation made by description of the invention and accompanying drawing content, or directly/use indirectly
It is included in other related technical areas in scope of patent protection of the invention.
Claims (7)
1. a kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, which is characterized in that the spleen benefiting and stimulating the appetite Poria cocos haw jelly mainly includes following weight
The raw material of part: 80-100 parts of haw berry, 60-70 parts of Poria cocos powder, 100-120 parts of white sugar, 10-20 parts of glutinous rice flour, yam flour
40-50 parts, 8-10 parts of Semen Lablab Album powder and 4-6 parts of lily root flour.
2. a kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly as described in claim 1, which is characterized in that the spleen benefiting and stimulating the appetite Poria cocos haw jelly
It mainly include the raw material of following parts by weight: 80 parts of haw berry, 60 parts of Poria cocos powder, 100 parts of white sugar, 10 parts of glutinous rice flour, yam flour 40
Part, 8 parts of Semen Lablab Album powder and 4 parts of lily root flour.
3. a kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly as described in claim 1, which is characterized in that the spleen benefiting and stimulating the appetite Poria cocos haw jelly
It mainly include the raw material of following parts by weight: 100 parts of haw berry, 70 parts of Poria cocos powder, 120 parts of white sugar, 20 parts of glutinous rice flour, yam flour 50
Part, 10 parts of Semen Lablab Album powder and 6 parts of lily root flour.
4. a kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly as described in claim 1, which is characterized in that the spleen benefiting and stimulating the appetite Poria cocos haw jelly
It mainly include the raw material of following parts by weight: 90 parts of haw berry, 65 parts of Poria cocos powder, 110 parts of white sugar, 15 parts of glutinous rice flour, yam flour 45
Part, 9 parts of Semen Lablab Album powder and 5 parts of lily root flour.
5. a kind of production method of spleen benefiting and stimulating the appetite Poria cocos haw jelly as described in claim 1, which is characterized in that the production side
Method the following steps are included:
S1 sorts the haw berry after picking using sorting machine, selects diameter in the haw berry of 5-8cm range；
The haw berry chosen is put into stoner and is enucleated by S2, then cleans and dries；
The haw berry dried is put into pot and simmer for the first time, haw berry is boiled to softening by S3；
Haw berry after simmering for the first time is put into beater and is beaten by S4, and beater mesh size is 0.6mm-0.8mm,
Obtain hawthorn pulp；
Above-mentioned hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour are put into togerther in pot and carry out by S5
Secondary to simmer 40-50 minutes, temperature is 80-100 DEG C, obtains mixed serum；
Mixed serum is put into the disk machine of booth and spreads on tempered glass by S6, thickness 0.5mm-10mm；And
S7, spreading out disk, good slurries are put into baking machine, are baked to moisture in the blocky haw jelly of 18-20%, are then cut into small
Block.
6. a kind of production method of spleen benefiting and stimulating the appetite Poria cocos haw jelly as claimed in claim 5, it is characterised in that: in step 7)
In, 5-8 minutes are toasted at being first 70-80 DEG C in temperature, then adjust temperature to toasting 5-8 minutes at 50-60 DEG C.
7. existing for such as a kind of equipment of the production method of spleen benefiting and stimulating the appetite Poria cocos haw jelly described in claim 5 or 6, feature
In: the equipment include sequentially connected sorting machine, stoner, first simmer pot, beater, second simmer pot, booth disk machine,
Baking machine and slicer, the sorting machine is for sorting the haw berry after picking, and the stoner is for removing hawthorn
Core in fruit, described first simmers pot for the haw berry after simmering stoning；The beater for after simmering for the first time
Haw berry mashing；Described second, which simmers pot, is used for hawthorn pulp, Poria cocos powder, glutinous rice flour, yam flour, Semen Lablab Album powder, lily root flour
It is simmered for the second time, obtains mixed serum；The booth disk machine is for spreading slurries；Slurries for being baked by the baking machine
Blocky haw jelly；The slicer is for haw jelly to be cut into small pieces.
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