CN113016843B - Sugar-free snack convenient to eat and preparation method thereof - Google Patents
Sugar-free snack convenient to eat and preparation method thereof Download PDFInfo
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- CN113016843B CN113016843B CN202110396745.4A CN202110396745A CN113016843B CN 113016843 B CN113016843 B CN 113016843B CN 202110396745 A CN202110396745 A CN 202110396745A CN 113016843 B CN113016843 B CN 113016843B
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- 235000011888 snacks Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000007493 shaping process Methods 0.000 claims abstract description 47
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241001116389 Aloe Species 0.000 claims abstract description 10
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 8
- 240000007049 Juglans regia Species 0.000 claims abstract description 8
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 235000020234 walnut Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- 230000007246 mechanism Effects 0.000 claims description 53
- 238000003825 pressing Methods 0.000 claims description 47
- 238000001125 extrusion Methods 0.000 claims description 28
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 27
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 27
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 27
- 239000011425 bamboo Substances 0.000 claims description 27
- 230000011218 segmentation Effects 0.000 claims description 12
- 230000006835 compression Effects 0.000 claims description 6
- 238000007906 compression Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000014571 nuts Nutrition 0.000 claims description 5
- 230000000149 penetrating effect Effects 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 230000000712 assembly Effects 0.000 claims 2
- 238000000429 assembly Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000010485 konjac Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract 4
- 241001330002 Bambuseae Species 0.000 description 25
- 235000013305 food Nutrition 0.000 description 10
- 238000013461 design Methods 0.000 description 9
- 241000219051 Fagopyrum Species 0.000 description 5
- 101100008050 Caenorhabditis elegans cut-6 gene Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000010030 laminating Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of snacks, in particular to a sugar-free snack convenient to eat and a preparation method thereof, wherein the sugar-free snack convenient to eat comprises, by weight, 50-60 parts of buckwheat flour, 20-35 parts of konjak flour, 6-15 parts of walnut kernel flour, 5-15 parts of peanut kernel flour, 2-5 parts of aloe, 10-20 parts of olive oil, 0.3-1.0 part of salt and a proper amount of water, the method comprises the steps of taking a proper amount of buckwheat flour, konjak flour, walnut kernel flour, peanut kernel flour, yeast powder, aloe, olive oil, a proper amount of salt and water, uniformly mixing and stirring the materials, preparing the materials into a flour spike shape, fermenting the materials for 20-30 minutes, extruding, dividing, shaping, baking, cooling the main surfaces which are fermented into flour spikes shape, and packaging the materials to prepare a finished product; the invention aims to provide a sugar-free snack convenient to eat on one hand, and on the other hand, provides a preparation method of the sugar-free snack convenient to eat and equipment used in the preparation method, wherein the equipment has high automation degree and stable work, and the preparation efficiency of the snack is greatly improved.
Description
Technical Field
The invention relates to the technical field of snacks, in particular to a sugar-free snack convenient to eat and a preparation method thereof.
Background
Snack food generally refers to food that is consumed in a time other than three meals a day. In general, in the life of a person, except for three meals a day, the rest is called snack food, and the snack food is eaten as snack food, and is often also eaten as food which is convenient to carry when going out, and the snack food is used as main food, so that the sugar content of the snack food needs to be reduced for ensuring the health of the person, and meanwhile, the snack food is convenient to carry by an outer, so that a sugar-free snack convenient to eat is needed.
Disclosure of Invention
In order to solve the problems, the first aspect of the embodiment of the invention provides a sugar-free snack convenient to eat, which comprises, by weight, 50-60 parts of buckwheat flour, 20-35 parts of konjak flour, 6-15 parts of walnut kernel flour, 5-15 parts of peanut kernel flour, 2-5 parts of aloe, 10-20 parts of olive oil, 0.3-1.0 part of salt and a proper amount of water.
The second aspect of the embodiment of the invention provides a preparation method of sugar-free snack convenient to eat, which comprises the steps of taking a proper amount of buckwheat flour, konjak flour, walnut kernel flour, peanut kernel flour, yeast powder aloe, olive oil, salt and water, uniformly mixing, fully mixing and uniformly stirring to prepare a spica shape, fermenting for 20-30 minutes, extruding, cutting, shaping, baking, cooling to room temperature and packaging the main surface of the fermented spica shape to prepare a finished product.
Further, extrusion, segmentation, design, equipment in the method step include first mount and second mount, first mount is located the second mount left side, first mount top is provided with extrusion segmentation mechanism, extrusion segmentation mechanism will be in the main face of face spike form and make the dough that is the cake form, second mount top is provided with the design mechanism, first mount outer wall is close to one side of second mount is provided with and is used for transporting the transportation subassembly that is cake form dough, transportation subassembly includes transportation section of thick bamboo, first fixed block, second cylinder, the guide way has been seted up to transportation section of thick bamboo outer wall, and transportation section of thick bamboo outer wall fixedly connected with dwang, the work end of second cylinder articulates there is the connecting rod, the connecting rod other end pass first fixed block with dwang fixed connection, transportation section of thick bamboo's rotation angle scope is 0-90.
Further, extrusion segmentation mechanism includes the feeding section of thick bamboo of fixed mounting at first mount top, feeding section of thick bamboo internal portion is for carrying chamber and extrusion chamber, it is provided with the screw conveyer pole to carry the intracavity portion, feeding section of thick bamboo outer wall one end is provided with and is used for electronic screw conveyer pole pivoted first motor, feeding section of thick bamboo top fixedly connected with hopper, the hopper bottom with carry the chamber intercommunication, the incision has been seted up at extrusion chamber top, be provided with the blade directly over the incision, the blade outside is provided with and is used for driving the blade and reciprocates actuating mechanism.
Further, forming mechanism is including setting up the carousel at second mount top, the carousel with second mount rotates to be connected, second mount bottom is provided with and is used for driving carousel pivoted second motor, carousel top outward flange department is provided with a plurality of evenly distributed and is used for holding the shaping section of thick bamboo of cake form dough, second mount top fixed mounting has the third mount, the third mount bottom be close to one side of transporting the section of thick bamboo be provided with be used for with shaping section of thick bamboo and transport the first pressing mechanism that section of thick bamboo cooperation used, first pressing mechanism right side be provided with be used for with the second pressing mechanism that shaping section of thick bamboo cooperation used.
Further, the first pressing mechanism comprises a third air cylinder, the fixed end of the third air cylinder is fixedly connected with the third fixing frame, the working end of the third air cylinder is fixedly connected with a first pressing plate, the first pressing plate is located right above the shaping cylinder, and the outer wall of the first pressing plate is fixedly connected with a guide block matched with the guide groove.
Further, third mount bottom fixedly connected with U type frame, second pressing mechanism is including setting up the fourth cylinder in U type frame bottom, the work end fixedly connected with lifter plate of fourth cylinder, lifter plate outward flange department fixedly connected with a plurality of evenly distributed's first fixed plate, fixedly connected with extrusion subassembly on the first fixed plate, extrusion subassembly includes the second sheath of fixed mounting at first fixed plate top, the depression bar is worn to be equipped with by the second sheath inner wall, the depression bar top with pass through bolt fixed connection between the second sheath, the depression bar bottom passes first fixed plate fixedly connected with second clamp plate, second clamp plate top with be provided with the third spring between the first fixed plate.
Further, be provided with guiding mechanism between the U type frame with the lifter plate, guiding component is including the first sheath of cartridge on the U type frame, first sheath inner wall wears to be equipped with the slide bar, slide bar bottom fixedly connected with limiting plate, limiting plate bottom fixedly connected with guide bar, the guide bar bottom pass the lifter plate and with lifter plate sliding connection, the lifter plate top with be provided with between the limiting plate and be used for providing the second spring of downward elasticity for the lifter plate, guide bar bottom threaded connection has the locking nut that is used for preventing that the guide bar breaks away from the lifter plate.
Further, third mount bottom still is provided with the conveying mechanism who is used for transporting and generates cake form dough after the design of second pressing mechanism, conveying mechanism includes the riser of fixed mounting in third mount bottom, riser bottom outer wall fixedly connected with horizontal guide rail, be provided with vertical guide rail on the horizontal guide rail, vertical guide rail bottom is provided with the clamping assembly that can reciprocate, clamping assembly includes the second fixed plate, second fixed plate bottom both sides fixedly connected with second fixed block, two the second fixed block articulates there is the splint, and splint are L shape, and one side fixed mounting that two splint bottoms are relative has the protection pad, second fixed plate middle part fixed mounting has the fifth cylinder, and the work end of second cylinder passes second fixed plate fixedly connected with fly leaf, the fly leaf both sides are articulated with two splint respectively through the moving part.
Further, the logical groove that two symmetries set up has been seted up to the design section of thick bamboo outer wall, design section of thick bamboo inner wall bottom sliding connection has the layer board, the layer board outer wall with design section of thick bamboo inner wall laminating, layer board top edge is provided with the arc chamfer, layer board bottom with be provided with a plurality of evenly distributed's first spring between the design section of thick bamboo inner wall, and layer board bottom with be provided with flexible subassembly between the design section of thick bamboo inner wall, flexible subassembly includes the barrel, but barrel top inner wall wears to be equipped with the telescopic link that reciprocates, layer board below both sides are provided with the stopper, the stopper with design section of thick bamboo inner wall fixed connection.
The embodiment of the invention has the beneficial effects that:
1. according to the invention, the buckwheat flour, the konjaku flour, the walnut kernel flour, the peanut kernel flour and the aloe are added into the snack, so that the dietary fiber content in the snack is greatly increased, the nutrient elements of the snack are increased, the snack can be timely supplemented with energy when the snack is carried out, and the snack volume is reduced after the snack is compressed, so that the snack is convenient to carry.
2. The invention can improve the preparation efficiency of the snack by using extrusion, segmentation, shaping and equipment, and meanwhile, the equipment has high automation degree and stable work.
Drawings
FIG. 1 is a schematic view of a structure of an extrusion, parting, shaping apparatus according to the present invention;
FIG. 2 is a schematic cross-sectional view of the shaping cylinder of FIG. 1;
FIG. 3 is a schematic view of the guide assembly of FIG. 1;
FIG. 4 is a schematic view of the extrusion assembly of FIG. 1;
Fig. 5 is an enlarged schematic view of the structure at a in fig. 1.
In the figure: 1. a first fixing frame; 2. the second fixing frame; 3. a feeding cylinder; 31. a delivery chamber; 32. an extrusion chamber; 4. a screw conveying shaft; 5. a first motor; 6. a notch; 7. a blade; 8. a driving mechanism; 81. a first cylinder; 82. a connecting plate; 9. a turntable; 10. a second motor; 11. a shaping cylinder; 111. a through groove; 112. a supporting plate; 1121. arc chamfering; 113. a limiting block; 114. a first spring; 115. a cylinder; 116. a telescopic rod; 12. a second cylinder; 13. a first fixed block; 14. a connecting rod; 15. a rotating lever; 16. a transfer drum; 161. a guide groove; 17. a third fixing frame; 18. a U-shaped frame; 19. a third cylinder; 20. a first platen; 201. a guide block; 21. a fourth cylinder; 22. a lifting plate; 23. a guide assembly; 231. a first sheath; 232. a slide bar; 233. a limiting plate; 234. a guide rod; 235. a second spring; 236. a locking nut; 24. a first fixing plate; 25. an extrusion assembly; 251. a second sheath; 252. a compression bar; 253. a second pressing plate; 254. a third spring; 26. a riser; 27. a horizontal guide rail; 28. a vertical guide rail; 29. a second fixing plate; 30. a second fixed block; 31. a clamping plate; 311. a protective pad; 32. a fifth cylinder; 33. a movable plate; 34. a movable member; 35. and (3) a hopper.
Detailed Description
Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are merely for explaining the technical principles of the present invention, and are not intended to limit the scope of the present invention.
Example 1
A sugar-free snack convenient for eating comprises, by weight, 50-60 parts of buckwheat flour, 20-35 parts of konjak flour, 6-15 parts of walnut kernel flour, 5-15 parts of peanut kernel flour, 2-5 parts of aloe, 10-20 parts of olive oil, 0.3-1.0 part of salt and a proper amount of water;
The buckwheat flour, the konjaku flour, the walnut kernel flour, the peanut kernel flour and the aloe are added into the snack, so that the content of dietary fiber in the snack is greatly increased, the nutrient elements of the snack are increased, and the snack can be timely supplemented when being carried out.
A sugar-free snack is prepared by mixing semen Fagopyri Esculenti powder, rhizoma Amorphophalli powder, semen Juglandis powder, semen Arachidis Hypogaeae powder, yeast powder, aloe, oleum Olivarum, sal, and water, stirring, making into ear, fermenting for 20-30 min, squeezing, cutting, shaping, baking, cooling to room temperature, and packaging to obtain final product; the snack volume is reduced after compression, and the snack is convenient to carry.
The extrusion, segmentation, shaping and equipment adopted in the preparation method are shown in figures 1-5, the device comprises a first fixing frame 1 and a second fixing frame 2, the first fixing frame 1 is positioned at the left side of the second fixing frame 2, an extrusion segmentation mechanism is arranged at the top of the first fixing frame 1, the extrusion segmentation mechanism is used for preparing a dough with a spike shape into a cake-shaped dough, a shaping mechanism used for compressing the cut dough again is arranged at the top of the second fixing frame 2, a transferring component used for transferring the cake-shaped dough is arranged at one side, close to the second fixing frame 2, of the outer wall of the first fixing frame 1, the transferring component comprises a transferring cylinder 16, a first fixing block 13 and a second cylinder 12, a guide groove 161 is formed in the outer wall of the transferring cylinder 16, a rotating rod 15 is fixedly connected to the outer wall of the transferring cylinder 16, a connecting rod 14 is hinged to the working end of the second cylinder 12, the other end of the connecting rod 14 penetrates through the first fixing block 13 and is fixedly connected with the rotating rod 15, and the rotating angle range of the transferring cylinder 16 is 0-90 degrees; when transferring cake-shaped dough, the dough which is cut into the cake is extruded into the transferring cylinder 16, the transferring cylinder 16 rotates under the action of the second air cylinder 12, and when the transferring cylinder 16 rotates by 90 degrees, the transferring cylinder 16 is positioned right above one shaping cylinder 11.
The extrusion segmentation mechanism includes the feeding section of thick bamboo 3 of fixed mounting at first mount 1 top, feeding section of thick bamboo 3 internal portion is transport chamber 31 and extrusion chamber 32, transport chamber 31 internally mounted has screw conveyer pole 4, feeding section of thick bamboo 3 outer wall one end is provided with and is used for electronic screw conveyer pole 4 pivoted first motor 5, feeding section of thick bamboo 3 top fixedly connected with hopper 35, hopper 35 bottom and transport chamber 31 intercommunication, the dough that is the face spike shape carries extrusion chamber 32 through the bolt conveyer pole, under the condition of constantly extruding download extrusion chamber 32 internal stroke cylindric dough, cut 6 has been seted up at extrusion chamber 32 top, be provided with blade 7 directly over cut 6, the blade 7 outside is provided with and is used for driving blade 7 reciprocates actuating mechanism 8, actuating mechanism 8 includes first cylinder 81 and connecting plate 82, first cylinder 81 stiff end and feeding section of thick bamboo 3 fixed connection, first cylinder 81 operating end passes through connecting plate 82 and blade 7 fixed connection, when being cylindric arrival cut 6 position, actuating mechanism 8 drives blade 7 below and removes, carry out the section with the dough that is cylindric dough, become to be the cake form, then take shape dough and transport the dough that is the cake form into the round cake form and send into the dough form in the shaping section of thick bamboo 11.
The shaping mechanism comprises a rotary table 9 arranged at the top of a second fixed frame 2, the rotary table 9 is rotationally connected with the second fixed frame 2, a second motor 10 for driving the rotary table 9 to rotate is arranged at the bottom of the second fixed frame 2, a plurality of shaping cylinders 11 which are uniformly distributed and used for containing cake-shaped dough are arranged at the outer edge of the top of the rotary table 9, a third fixed frame 17 is fixedly arranged at the top of the second fixed frame 2, a first pressing mechanism which is used for being matched with the shaping cylinders 11 and the transferring cylinders 16 is arranged at one side, close to the transferring cylinders 16, of the bottom of the third fixed frame 17, the first pressing mechanism is used for pushing the dough in the transferring cylinders 16 into the shaping cylinders 11, a second pressing mechanism which is used for being matched with the shaping cylinders 11 is arranged at the right side of the first pressing mechanism, and the second pressing mechanism is used for pressing the dough in other shaping cylinders 11, so that the dough is compressed and shaped in the shaping cylinders 11;
The first pressing mechanism comprises a third air cylinder 19, the fixed end of the third air cylinder 19 is fixedly connected with a third fixing frame 17, the working end of the third air cylinder 19 is fixedly connected with a first pressing plate 20, the first pressing plate 20 is positioned right above the shaping cylinder 11, the outer wall of the first pressing plate 20 is fixedly connected with a guide block 201 matched with a guide groove 161 for use, when the first pressing mechanism works, the third air cylinder 19 drives the first pressing plate 20 to move downwards, at the moment, the guide block 201 is positioned in the guide groove 161, and dough in the transfer cylinder 16 is pushed into the shaping cylinder 11 under the action of the first pressing plate 20;
For the convenience of installing the second pressing mechanism, the bottom of the third fixing frame 17 is fixedly connected with the U-shaped frame 18, the second pressing mechanism comprises a fourth air cylinder 21 installed at the bottom of the U-shaped frame 18, the working end of the fourth air cylinder 21 is fixedly connected with a lifting plate 22, the outer edge of the lifting plate 22 is fixedly connected with a plurality of uniformly distributed first fixing plates 24, the first fixing plates 24 are fixedly connected with a pressing assembly 25, the pressing assembly 25 comprises a second jacket 251 fixedly installed at the top of the first fixing plates 24, a pressing rod 252 is arranged on the inner wall of the second jacket 251 in a penetrating mode, the top end of the pressing rod 252 is fixedly connected with the second jacket 251 through bolts, the extending length of the pressing rod 252 can be adjusted through the arrangement of the second jacket 251, the stroke of the second pressing rod 253 is adjusted, the fact that dough can be extruded and shaped in the shaping cylinder 11 is guaranteed, the bottom end of the pressing rod 252 penetrates through the first fixing plates 24 to be fixedly connected with a second pressing plate 253, and a third spring 254 is installed between the top of the second pressing plate 253 and the first fixing plates 24.
In order to ensure the stability of the lifting plate 22, a guide mechanism is arranged between the U-shaped frame 18 and the lifting plate 22, the guide assembly 23 comprises a first sheath 231 clamped on the U-shaped frame 18, a sliding rod 232 is arranged on the inner wall of the first sheath 231 in a penetrating way, the bottom end of the sliding rod 232 is fixedly connected with a limiting plate 233, the bottom of the limiting plate 233 is fixedly connected with a guide rod 234, the bottom end of the guide rod 234 penetrates through the lifting plate 22 and is in sliding connection with the lifting plate 22, a second spring 235 for providing downward elasticity for the lifting plate 22 is arranged between the top of the lifting plate 22 and the limiting plate 233, and a locking nut 236 for preventing the guide rod 234 from being separated from the lifting plate 22 is in threaded connection with the bottom end of the guide rod 234;
When the guide mechanism works, the working end of the fourth air cylinder 21 drives the lifting plate 22 to move downwards, at the moment, the guide rod 234 and the sliding rod 232 synchronously move downwards, when the lifting plate 22 needs to be moved to the lowest position, the sliding rod 232 can be kept penetrating into the first sheath 231 through adjusting the position of the locking nut 236, so that the stability of the lifting plate 22 is ensured, when the lifting plate 22 ascends, the guide rod 234 and the sliding rod 232 want to move upwards under the action of the second spring 235, and when the limiting plate 233 contacts with the first sheath 231, the lifting plate 22 continuously slides on the outer wall of the guide rod 234, and the stability of the lifting plate 22 is ensured.
The conveying mechanism for transferring dough in a cake shape generated after the dough is shaped through the second pressing mechanism is further arranged at the bottom of the third fixing frame 17, dough is transferred out through the conveying mechanism after the dough is shaped through the second pressing mechanism, next baking work is carried out, the conveying mechanism comprises a vertical plate 26 fixedly arranged at the bottom of the third fixing frame 17, a horizontal guide rail 27 is fixedly connected to the outer wall of the bottom of the vertical plate 26, a vertical guide rail 28 is arranged on the horizontal guide rail 27, the vertical guide rail 28 can move along the direction of the horizontal guide rail 27, a clamping assembly capable of moving up and down is arranged at the bottom of the vertical guide rail 28, the clamping assembly comprises a second fixing plate 29, two sides of the bottom of the second fixing plate 29 are fixedly connected with second fixing blocks 30, two second fixing blocks 30 are hinged with clamping plates 31, the clamping plates 31 are L-shaped, a protective pad 311 is fixedly arranged on one side opposite to the bottom of each clamping plate 31, a fifth air cylinder 32 is fixedly arranged in the middle of the corresponding clamping plate 31, the working end of each second air cylinder 12 penetrates through the second fixing plate 29 to be fixedly connected with a movable plate 33, two sides of the movable plates 33 are respectively connected with the movable plates 31, and the two ends of the two clamping plates can be clamped by the two clamping plates 31, and the two ends of the two clamping plates can be clamped tightly face dough to be taken out from the bottom ends of the cylinder 11, and the dough can be mutually clamped to be in a round dough shape 11, and the dough can be contracted and mutually close to the bottom 11 at the bottom of the two clamping cylinders at the ends of the corresponding positions.
For the convenience of splint 31 centre gripping dough, the logical groove 111 of two symmetry settings has been seted up at shaping cylinder 11 outer wall, logical groove 111 width is greater than the width of splint 31, in order to avoid the dough to block in shaping cylinder 11 bottom, be connected with layer board 112 in shaping cylinder 11 inner wall bottom sliding, layer board 112 outer wall and shaping cylinder 11 inner wall laminating, layer board 112 top edge is provided with arc chamfer 1121, the setting of arc chamfer 1121, be convenient for dough break away from layer board 112, install a plurality of evenly distributed's first spring 114 between layer board 112 bottom and the shaping cylinder 11 inner wall, and be provided with telescopic assembly between layer board 112 bottom and the shaping cylinder 11 inner wall, when compressing dough, layer board 112 moves down, the back is accomplished in the dough compression, the layer board 112 is at the time upwards moved under the spring force, can drive dough upward movement, be convenient for take out through splint 31, telescopic assembly includes barrel 115, barrel 115 top inner wall wears to be equipped with the telescopic link 116 that can reciprocate, layer board 112 below both sides are provided with stopper 113, stopper 113 and shaping cylinder 11 inner wall fixed connection, telescopic assembly's setting can prevent that layer board 112 from taking place the skew.
The invention aims to provide a sugar-free snack convenient to eat on one hand, and on the other hand, provides a preparation method of the sugar-free snack convenient to eat and equipment used in the preparation method, wherein the equipment has high automation degree and stable work, and the preparation efficiency of the snack is greatly improved.
It should be noted that, in the description of the present invention, terms such as "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", and the like, which indicate directions or positional relationships, are based on the directions or positional relationships shown in the drawings, are merely for convenience of description, and do not indicate or imply that the apparatus or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
Furthermore, it should be noted that, in the description of the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention can be understood by those skilled in the art according to the specific circumstances.
The terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, article, or apparatus/means that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, article, or apparatus/means.
Thus far, the technical solution of the present invention has been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of protection of the present invention is not limited to these specific embodiments. Equivalent modifications and substitutions for related technical features may be made by those skilled in the art without departing from the principles of the present invention, and such modifications and substitutions will fall within the scope of the present invention.
Claims (4)
1. A preparation method of sugar-free snack convenient to eat is characterized by comprising the following steps:
The sugar-free snack convenient to eat comprises, by weight, 50-60 parts of buckwheat flour, 20-35 parts of konjaku flour, 6-15 parts of walnut kernel flour, 5-15 parts of peanut kernel flour, 2-5 parts of aloe, 10-20 parts of olive oil, 0.3-1.0 part of salt and a proper amount of water;
the method comprises mixing appropriate amount of semen Fagopyri Esculenti powder, rhizoma Amorphophalli powder, semen Juglandis powder, semen Arachidis Hypogaeae powder, yeast powder, aloe, oleum Olivarum, sal, and water, stirring, making into spike shape, fermenting for 20-30 min, squeezing the main surface of the spike shape, cutting, shaping, baking, cooling to room temperature, and packaging to obtain the final product;
The device for extrusion, segmentation and shaping in the method steps comprises a first fixing frame and a second fixing frame, wherein the first fixing frame is positioned at the left side of the second fixing frame, an extrusion segmentation mechanism is arranged at the top of the first fixing frame and is used for manufacturing a main surface which is in a spike shape into dough which is in a cake shape, a shaping mechanism is arranged at the top of the second fixing frame, a transport assembly used for transporting the dough which is in the cake shape is arranged at one side, which is close to the second fixing frame, of the outer wall of the first fixing frame, the transport assembly comprises a transport cylinder, a first fixing block and a second cylinder, a guide groove is formed in the outer wall of the transport cylinder, a rotating rod is fixedly connected to the outer wall of the transport cylinder, a connecting rod is hinged to the working end of the second cylinder, and the other end of the connecting rod penetrates through the first fixing block and is fixedly connected with the rotating rod, and the rotating angle range of the transport cylinder is 0-90 degrees;
The shaping mechanism comprises a rotary table arranged at the top of a second fixing frame, the rotary table is rotationally connected with the second fixing frame, a second motor for driving the rotary table to rotate is arranged at the bottom of the second fixing frame, a plurality of shaping cylinders which are uniformly distributed and used for containing cake-shaped dough are arranged at the outer edge of the top of the rotary table, a third fixing frame is fixedly arranged at the top of the second fixing frame, a first pressing mechanism which is used for being matched with the shaping cylinders and the transferring cylinders is arranged at one side, close to the transferring cylinders, of the bottom of the third fixing frame, and a second pressing mechanism which is used for being matched with the shaping cylinders is arranged at the right side of the first pressing mechanism;
The second pressing mechanism comprises a fourth cylinder arranged at the bottom of the U-shaped frame, the working end of the fourth cylinder is fixedly connected with a lifting plate, the outer edge of the lifting plate is fixedly connected with a plurality of uniformly distributed first fixing plates, the first fixing plates are fixedly connected with extrusion assemblies, the extrusion assemblies comprise second jackets fixedly arranged at the tops of the first fixing plates, compression rods penetrate through the inner walls of the second jackets, the top ends of the compression rods are fixedly connected with the second jackets through bolts, the bottom ends of the compression rods penetrate through the first fixing plates and are fixedly connected with second pressing plates, and third springs are arranged between the tops of the second pressing plates and the first fixing plates;
a guide assembly is arranged between the U-shaped frame and the lifting plate, the guide assembly comprises a first sheath clamped on the U-shaped frame, a sliding rod is arranged on the inner wall of the first sheath in a penetrating mode, the bottom end of the sliding rod is fixedly connected with a limiting plate, the bottom of the limiting plate is fixedly connected with a guide rod, the bottom end of the guide rod penetrates through the lifting plate and is in sliding connection with the lifting plate, a second spring for providing downward elasticity for the lifting plate is arranged between the top of the lifting plate and the limiting plate, and a locking nut for preventing the guide rod from being separated from the lifting plate is connected with the bottom end of the guide rod in a threaded mode;
two symmetrically arranged through grooves are formed in the outer wall of the shaping cylinder, the bottom of the inner wall of the shaping cylinder is connected with a supporting plate in a sliding manner, the outer wall of the supporting plate is attached to the inner wall of the shaping cylinder, an arc chamfer is formed at the edge of the top of the supporting plate, a plurality of first springs which are uniformly distributed are arranged between the bottom of the supporting plate and the inner wall of the shaping cylinder, and be provided with flexible subassembly between layer board bottom with the shaping section of thick bamboo inner wall, flexible subassembly includes the barrel, barrel top inner wall wears to be equipped with the telescopic link that can reciprocate, layer board below both sides are provided with the stopper, the stopper with shaping section of thick bamboo inner wall fixed connection.
2. The method of preparing a sugar-free ready-to-eat snack of claim 1, wherein: the extrusion segmentation mechanism comprises a feeding barrel fixedly mounted at the top of a first fixing frame, the inner part of the feeding barrel is provided with a conveying cavity and an extrusion cavity, a spiral conveying rod is arranged in the conveying cavity, one end of the outer wall of the feeding barrel is provided with a first motor for rotating the electric spiral conveying rod, the top of the feeding barrel is fixedly connected with a hopper, the bottom of the hopper is communicated with the conveying cavity, the top of the extrusion cavity is provided with a notch, a blade is arranged right above the notch, and a driving mechanism for driving the blade to move up and down is arranged outside the blade.
3. The method of preparing a sugar-free ready-to-eat snack of claim 1, wherein: the first pressing mechanism comprises a third air cylinder, the fixed end of the third air cylinder is fixedly connected with the third fixing frame, the working end of the third air cylinder is fixedly connected with a first pressing plate, the first pressing plate is located right above the shaping cylinder, and the outer wall of the first pressing plate is fixedly connected with a guide block matched with the guide groove.
4. The method of preparing a sugar-free ready-to-eat snack of claim 1, wherein: the bottom of the third fixing frame is also provided with a conveying mechanism for transferring cake-shaped dough formed by the shaping of the second pressing mechanism, the conveying mechanism comprises a vertical plate fixedly arranged at the bottom of the third fixing frame, the outer wall of the bottom of the vertical plate is fixedly connected with a horizontal guide rail, the horizontal guide rail is provided with a vertical guide rail, the bottom of the vertical guide rail is provided with a clamping assembly capable of moving up and down, the clamping assembly comprises a second fixing plate, the two sides of the bottom of the second fixing plate are fixedly connected with second fixing blocks, two second fixing blocks are hinged with clamping plates, the clamping plates are L-shaped, one side, opposite to the bottom of each clamping plate, of each clamping plate is fixedly provided with a protection pad, the middle of the second fixing plate is fixedly provided with a fifth cylinder, the working end of each fifth cylinder penetrates through the second fixing plate and is fixedly connected with a movable plate, and two sides of each movable plate are hinged with the two clamping plates through movable pieces respectively.
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| CN111011441A (en) * | 2019-12-17 | 2020-04-17 | 陕西科技大学 | Antioxidant sucrose-free low-fat high-dietary-fiber coarse cereal meal replacement cake and making method thereof |
| CN112586537A (en) * | 2020-12-24 | 2021-04-02 | 安徽八公山豆制品有限公司 | Nutritional and flavored bean dreg pancake and preparation method thereof |
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| CN106359512A (en) * | 2016-08-29 | 2017-02-01 | 杭州天龙集团有限公司 | Coarse cereal biscuits containing alpha-linolenic acid and preparation method of coarse cereal biscuits |
| CN106720069A (en) * | 2017-01-03 | 2017-05-31 | 云南富源金田原农产品开发有限责任公司 | A kind of Konjak dietary fiber bitter buckwheat cake and its processing technology |
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