CN113662131A - Preparation device and method of blood sugar-reducing health food - Google Patents
Preparation device and method of blood sugar-reducing health food Download PDFInfo
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- CN113662131A CN113662131A CN202110886740.XA CN202110886740A CN113662131A CN 113662131 A CN113662131 A CN 113662131A CN 202110886740 A CN202110886740 A CN 202110886740A CN 113662131 A CN113662131 A CN 113662131A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention relates to a preparation device and a preparation method of a hypoglycemic health food, which are composed of the following components in parts by weight: 3.1-5.2% of astragalus extract, 12.4-18.3% of hawthorn extract, 4.6-7.5% of radix ophiopogonis extract, 3.2-6.3% of radix puerariae extract, 10-15.4% of rehmannia extract and the balance of flour. The preparation method comprises three steps of preparing the extracting solution, kneading dough, processing noodles and the like. The invention has the advantages of simple production system and process, low production and raw material cost and wide raw material source on one hand, has good effects of strengthening spleen and stomach, nourishing liver and tonifying kidney, promoting the production of body fluid to quench thirst and stabilizing blood sugar on the other hand, has wide applicable population and flexible and convenient eating, and can effectively meet the requirement of long-term continuous taking of diabetics.
Description
Technical Field
The invention relates to a preparation device and a preparation method of a hypoglycemic health food, belonging to the technical field of health foods.
Background
At present, the number of diabetics is increased year by year, and the diabetics usually need to maintain the daily activities of bodies by taking hypoglycemic drugs or depending on insulin in daily life, and although the daily activities of the diabetics can be met to a certain extent, on one hand, the diabetics lack effective treatment effect on the diabetes, and the drugs have relatively large toxic and side effects, so that the diabetics can cause irreversible damage to other organs of the diabetics after being taken for a long time; on the other hand, the production and preparation process of the current diabetes treatment medicine is complex and relatively high in cost, so that the economic stress and burden of the diabetes patients are increased.
Therefore, in order to solve the problem, a brand-new daily-use product for diabetes needs to be developed urgently to meet the actual use requirement.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides the preparation device and the preparation method of the blood sugar reducing health food, which have the good effects of strengthening spleen and stomach, nourishing liver and kidney, promoting the production of body fluid to quench thirst and stabilizing blood sugar, are suitable for a wide range of people, are flexible and convenient to eat, and can effectively meet the requirement of long-term continuous taking of diabetics.
A hypoglycemic health food is composed of the following components in parts by weight: 3.1-5.2% of astragalus extract, 12.4-18.3% of hawthorn extract, 4.6-7.5% of radix ophiopogonis extract, 3.2-6.3% of radix puerariae extract, 10-15.4% of rehmannia extract and the balance of flour.
Further, the flour consists of the following components in parts by weight: 3% -10% of quinoa, 5% -12.5% of oat flour, 8% -16% of buckwheat flour and the balance of wheat flour.
A preparation device of hypoglycemic health food comprises a bearing rack, a feeding mechanism, a liquid guide pipe, boiling kettles, a dough mixer, a dough conveying mechanism, a noodle maker, a noodle conveying mechanism and a drive circuit, wherein the bearing rack is of a frame structure with a rectangular cross section, at least one of the boiling kettles is embedded on the upper end surface of the bearing rack and is communicated with the dough mixer through the liquid guide pipe, the upper end surface of each boiling kettle is communicated with the feeding mechanism, at least two dough mixers are connected in parallel and are respectively communicated with the noodle maker through the dough conveying mechanism, at least one of the noodle maker is communicated with the noodle conveying mechanism, the dough mixer, the dough conveying mechanism, the noodle maker and the noodle conveying mechanism are all embedded in the bearing rack, the dough mixer is positioned below the boiling kettles and above the noodle maker, and the drive circuit is connected with the outer surface of the bearing rack, and is respectively electrically connected with the stewing kettle, the dough kneading machine, the dough conveying mechanism, the noodle maker and the noodle conveying mechanism.
Further, the boil out cauldron include heating cauldron, sealed lid, electric heater unit, ultrasonic vibration device, pressure regulating pump, temperature sensor, baroceptor, level gauge and control valve, heating cauldron up end is connected with sealed lid to constitute airtight cavity structures with sealed lid, sealed covering establishes a charge door, gas vent, heating cauldron bottom establishes a leakage fluid dram, a control valve is all established to charge door, gas vent and leakage fluid dram, electric heater unit, ultrasonic vibration device all at least two, inlay in the heating cauldron and encircle heating cauldron axis equipartition, pressure regulating pump and bearing frame surface connection, and communicate with gas vent and leakage fluid dram respectively through the honeycomb duct, temperature sensor, baroceptor, level gauge all at least, inlay respectively in the heating cauldron and be connected with sealed lid lower terminal surface, electric heater unit, pressure regulating pump and control valve, The ultrasonic vibration device, the pressure regulating pump, the temperature sensor, the air pressure sensor, the liquid level meter and the control valve are all electrically connected with the driving circuit.
The dough conveying mechanism comprises a conveying barrel, a horizontal roller pair roller set, a vertical conveying roller pair set, an adjusting cone, a driving motor, a spraying pump and a control valve, wherein the conveying barrel is of a hollow tubular structure with a rectangular axial cross section, two ends of the conveying barrel are respectively communicated with a dough mixer and a noodle maker, the adjusting cone is embedded in the feeding end of the conveying barrel and is connected with the inner side surface of the conveying barrel and coaxially distributed, at least one horizontal roller pair roller set and at least one vertical conveying roller pair roller set are embedded in the conveying barrel and located at the rear side of the adjusting cone, the axes of the horizontal roller pair roller set and the vertical conveying roller pair roller set are vertically distributed with the axis of the conveying barrel, the axes of the horizontal roller pair roller set and the vertical conveying roller pair roller set are vertically distributed with each other, the horizontal roller set and the vertical conveying roller pair roller set are connected with the driving motor through a transmission mechanism, and the adjusting cone packet core shaft, a flow distribution plate and a flow distribution plate are arranged between the horizontal roller set and the vertical conveying roller set, The mandrel is of a hollow cavity structure with a fusiform axial cross section, the number of the splitter plates is at least two, the splitter plates are uniformly distributed around the axis of the mandrel and are respectively connected with the outer surface of the mandrel and the inner side surface of the conveying barrel, the length of the splitter plates is not more than 3/4 of the length of the mandrel and is not less than 10 cm, a plurality of water outlets are uniformly distributed on the side surface of the mandrel, the water outlets are communicated with the spray pump through the guide pipe, the number of the guide pipe is at least one, at least 1/2 of the effective length of the guide pipe is embedded in the mandrel, the spray pump is connected with the outer surface of the conveying barrel and is respectively communicated with the guide pipe and the liquid guide pipe through the control valve, and the driving motor and the spray pump are both connected with the outer surface of the conveying barrel and are respectively and electrically connected with the driving circuit.
Furthermore, the noodle conveying mechanism comprises a tray base, a tray, a driving roller, a transparent protective cover, an air cooler and jet flow air openings, wherein the tray base is of a frame structure with a rectangular cross section, the tray is of a U-shaped groove-shaped structure with a cross section, is embedded in the upper end surface of the tray base and is hinged with the side surface of the tray base through a lifting driving mechanism, the upper end surface of the tray and the horizontal surface form an included angle of 0-45 degrees, the transparent protective cover is coated on the upper end surface of the tray and forms a cavity structure with a rectangular cross section with the tray, the driving roller is embedded at the bottom of the tray, the axes of the driving rollers are vertically distributed with the conveying direction of the tray, the jet flow air openings are a plurality of and are embedded in the side surface of the tray and are communicated with the air cooler through a flow guide pipe, the axes of the jet flow air openings are mutually connected in parallel, and are intersected with the axis of the tray and form an included angle of 10-60 degrees, the air-cooler inlays in the tray base, and air-cooler, drive roller and lift actuating mechanism all with drive circuit electrical connection.
A preparation method of a hypoglycemic health food comprises the following steps:
s1, preparing an extracting solution, namely adding the astragalus, the hawthorn, the radix ophiopogonis, the radix puerariae, the rehmannia and deionized water into a decocting device, decocting for 20-30 minutes at a constant temperature of 95-110 ℃, wherein the pressure during the decocting operation is 0.8-1.5 times of standard atmospheric pressure to obtain the extracting solution with the concentration of 25-70%, and naturally cooling the extracting solution to 10-30 ℃ along with a furnace for later use;
s2, kneading dough, namely after the step S1 is completed, firstly, adding quinoa, oat flour, buckwheat flour and wheat flour which form flour into a dough kneading machine, stirring and mixing dry flour by the dough kneading machine, then, separating the cooling extract obtained in the step S1 overnight, adding the separated cooling extract into the dough kneading machine, mixing and stirring the cooling extract and the flour to obtain a finished product dough, and keeping the finished product dough in a stirring state by the dough kneading machine;
and S3, processing noodles, namely conveying the noodles prepared in the step S2 into a noodle machine through a dough conveying mechanism, processing the dough by the noodle machine according to needs to obtain the noodles, conveying the noodles through the noodle conveying mechanism, and performing freeze-drying operation in the conveying process to obtain finished products.
Further, in the step S3, when the dough is conveyed by the dough conveying mechanism, on one hand, the dough conveying mechanism provides a conveying driving force for the dough, and on the other hand, the dough conveying mechanism further stirs and mixes the dough during the dough conveying, and at the same time, the extract prepared in the step S1 is mixed with the dough in the dough conveying mechanism according to the moisture content of the dough, so as to adjust the moisture content and hardness of the dough.
When the dough is conveyed by the dough conveying mechanism to operate, the dough conveying mechanism provides conveying driving force for the dough, the dough conveying mechanism further stirs and mixes the dough during the dough conveying, and simultaneously, the extracting solution prepared in the step S1 is mixed with the dough in the dough conveying mechanism according to the moisture content of the dough, so that the moisture content and the hardness of the dough are adjusted. The invention has simple production system and process, low production and raw material cost and wide raw material source, has good effects of strengthening spleen and stomach, nourishing liver and tonifying kidney, promoting the production of body fluid to quench thirst and stabilizing blood sugar, has wide applicable population and flexible and convenient eating, and can effectively meet the requirement of long-term continuous taking of diabetics.
Drawings
The invention is described in detail below with reference to the drawings and the detailed description;
FIG. 1 is a schematic diagram of the system of the present invention;
FIG. 2 is a schematic view of a boiling kettle structure;
FIG. 3 is a schematic structural view of a noodle conveying mechanism;
fig. 4 is a schematic diagram of the structure of the dough conveying mechanism.
The reference numbers in the figures: the device comprises a bearing frame 1, a feeding mechanism 2, a liquid guide pipe 3, a boiling kettle 4, a dough mixer 5, a dough conveying mechanism 6, a noodle maker 7, a noodle conveying mechanism 8, a driving circuit 9, a heating kettle 41, a sealing cover 42, an electric heating device 43, an ultrasonic vibration device 44, a pressure regulating pump 45, a temperature sensor 46, an air pressure sensor 47, a liquid level meter 48, a control valve 49, a feeding port 421, an exhaust port 422, a liquid discharging port 423, a conveying barrel 61, a horizontal roller pair roller set 62, a vertical conveying roller set 63, a regulating cone 64, a driving motor 65, a spraying pump 66, a mandrel 641, a flow distribution plate 642, a water outlet 643, a flow guide pipe 644, a tray base 81, a tray 82, a driving roller 83, a transparent protective cover 84, a cold air fan 85, a jet air port 86 and a lifting driving mechanism 87.
Detailed Description
In order to facilitate the implementation of the technical means, creation features, achievement of the purpose and the efficacy of the invention, the invention is further described below with reference to specific embodiments.
A hypoglycemic health food is composed of the following components in parts by weight: 3.1-5.2% of astragalus extract, 12.4-18.3% of hawthorn extract, 4.6-7.5% of radix ophiopogonis extract, 3.2-6.3% of radix puerariae extract, 10-15.4% of rehmannia extract and the balance of flour.
Further, the flour consists of the following components in parts by weight: 3% -10% of quinoa, 5% -12.5% of oat flour, 8% -16% of buckwheat flour and the balance of wheat flour.
As shown in fig. 1, a device for preparing a hypoglycemic health food, comprises a bearing frame 1, a feeding mechanism 2, a liquid guide tube 3, a cooking kettle 4, a dough kneading machine 5, a dough conveying mechanism 6, a noodle maker 7, a noodle conveying mechanism 8 and a driving circuit 9, wherein the bearing frame 1 is a frame structure with a rectangular cross section, at least one cooking kettle 4 is embedded in the upper end surface of the bearing frame 1 and is communicated with the dough kneading machine 5 through the liquid guide tube 3, the upper end surface of the cooking kettle 4 is additionally communicated with the feeding mechanism 2, at least two dough kneading machines 5 are connected in parallel and are respectively communicated with the noodle maker 7 through the dough conveying mechanism 6, at least one noodle maker 7 is additionally communicated with the noodle conveying mechanism 8, wherein the dough kneading machine 5, the dough conveying mechanism 6, the noodle maker 7 and the noodle conveying mechanism 8 are all embedded in the bearing frame 1, and the dough kneading machine 5 is positioned below the cooking kettle 4, and the driving circuit 9 is connected with the outer surface of the bearing rack 1 and is respectively electrically connected with the boiling kettle 4, the dough mixer 5, the dough conveying mechanism 6, the noodle maker 7 and the noodle conveying mechanism 8.
As shown in fig. 2 and 4, the decocting vessel 4 includes a heating vessel 41, a sealing cover 42, an electric heating device 43, an ultrasonic vibration device 44, a pressure regulating pump 45, a temperature sensor 46, an air pressure sensor 47, a liquid level meter 48 and a control valve 49, the upper end surface of the heating vessel 41 is connected with the sealing cover 42, and forms a sealed cavity structure with the sealing cover 42, the sealing cover 42 is provided with a feeding port 421 and an exhaust port 422, the bottom of the heating vessel 41 is provided with a liquid discharge port 423, the feeding port 421, the exhaust port 422 and the liquid discharge port 423 are provided with a control valve 49, at least two electric heating devices 43 and at least two ultrasonic vibration devices 44 are embedded in the heating vessel 41 and are uniformly distributed around the axis of the heating vessel 41, the pressure regulating pump 45 is connected with the outer surface of the bearing frame 1 and is respectively communicated with the exhaust port 422 and the liquid discharge port 423 through a guide tube 644, and the temperature sensor 46, the air pressure sensor 47, the pressure regulating pump are uniformly distributed around the axis of the heating vessel 41, At least one liquid level meter 48 is respectively embedded in the heating kettle 41 and connected with the lower end face of the sealing cover 42, and the electric heating device 43, the ultrasonic vibration device 44, the pressure regulating pump 45, the temperature sensor 46, the air pressure sensor 47, the liquid level meter 48 and the control valve 49 are electrically connected with the driving circuit 9. The dough conveying mechanism 6 comprises a conveying barrel 61, a horizontal roller pair group 62, a vertical conveying roller pair group 63, an adjusting cone 64, a driving motor 65, a spraying pump 66 and a control valve 49, wherein the conveying barrel 61 is a hollow tubular structure with a rectangular axial section, the two ends of the adjusting cone 64 are respectively communicated with the dough mixer 5 and the noodle maker 7, the adjusting cone 64 is embedded in the feeding end of the conveying barrel 61, at least one of the horizontal roller pair group 62 and the vertical roller pair group 63 is embedded in the conveying barrel 61 and is positioned at the rear side of the adjusting cone 64, the axes of the horizontal roller pair group 62 and the vertical conveying roller pair group 63 are both vertically distributed with the axis of the conveying barrel 61, and the axes of the horizontal roller pair group 62 and the axes of the vertical conveying roller pair group 63 are vertically distributed, and the horizontal roller pair group 62 and the vertical conveying roller pair group 63 are connected with a driving motor 65 through a transmission mechanism. A core-spun shaft 641 of the adjusting cone 64, a flow distribution plate 642, a water outlet 643 and a flow guide pipe 644, wherein the mandrel 641 is a hollow cavity structure with a spindle-shaped axial cross section, at least two diversion plates 642 are uniformly distributed around the axis of the mandrel 641 and are respectively connected with the outer surface of the mandrel 641 and the inner surface of the conveying barrel 61, the length of the diversion plates 642 is not more than 3/4 of the length of the mandrel 641, and is not less than 10 cm, a plurality of water outlets 643 are uniformly distributed on the side surface of the mandrel 641, the water outlets 643 are communicated with the spray pump 66 through a flow guide pipe 644, at least one flow guide pipe 644, and at least 1/2 of the effective length of the delivery tube 644 is embedded in the mandrel 641, the spray pump 66 is connected with the outer surface of the delivery barrel 61, and is respectively communicated with the guide pipe 644 and the liquid guide pipe 3 through a control valve 49, and the driving motor 65 and the spraying pump 66 are both connected with the outer surface of the conveying barrel 61 and are respectively electrically connected with the driving circuit 9.
As shown in fig. 3, the noodle conveying mechanism 8 includes a tray base 81, a tray 82, a driving roller 83, a transparent shield 84, an air cooler 85, and jet vents 86, wherein the tray base 81 is a frame structure with a rectangular cross section, the tray 82 is a U-shaped groove-shaped structure with a cross section, the tray is embedded in the upper end surface of the tray base 81 and is hinged with the side surface of the tray base 81 through a lifting driving mechanism 87, the upper end surface of the tray 82 forms an included angle of 0-45 degrees with the horizontal plane, the transparent shield 84 is coated on the upper end surface of the tray 82 and forms a cavity structure with a rectangular cross section with the tray 82, the driving roller 83 is embedded in the bottom of the tray 82, the axial lines of the driving rollers 83 are distributed perpendicular to the conveying direction of the tray 82, the jet vents 86 are embedded in the side surface of the tray 82 and are communicated with the air cooler 85 through a guide pipe 644, the jet vents 86 are connected in parallel, and the axis of the jet flow tuyere 86 is intersected with the axis of the tray 82 and forms an included angle of 10-60 degrees, the air cooler 85 is embedded in the tray base 81, and the air cooler 85, the driving roller 83 and the lifting driving mechanism 87 are electrically connected with the driving circuit 9.
A preparation method of a hypoglycemic health food comprises the following steps:
s1, preparing an extracting solution, namely adding the astragalus, the hawthorn, the radix ophiopogonis, the radix puerariae, the rehmannia and deionized water into a decocting device, decocting for 20-30 minutes at a constant temperature of 95-110 ℃, wherein the pressure during the decocting operation is 0.8-1.5 times of standard atmospheric pressure to obtain the extracting solution with the concentration of 25-70%, and naturally cooling the extracting solution to 10-30 ℃ along with a furnace for later use;
s2, kneading dough, namely after the step S1 is completed, firstly, adding quinoa, oat flour, buckwheat flour and wheat flour which form flour into a dough kneading machine 5, stirring and mixing dry flour by the dough kneading machine 5, then, separating the cooling extract obtained in the step S1 overnight, adding the separated cooling extract into the dough kneading machine 5, mixing and stirring the separated cooling extract with the flour to obtain a finished product dough, and keeping the finished product dough in a stirring state by the dough kneading machine 5;
and S3, processing noodles, namely conveying the noodles prepared in the step S2 into a noodle maker 7 through a dough conveying mechanism 6, processing the dough by the noodle maker 7 according to needs to obtain the noodles, conveying the noodles through a noodle conveying mechanism 8, and performing freeze-drying operation in the conveying process to obtain the finished product.
In this embodiment, in the step S3, when the dough is conveyed by the dough conveying mechanism 6, on one hand, the dough conveying mechanism 6 provides a conveying driving force for the dough, and on the other hand, the dough conveying mechanism 6 further stirs and mixes the dough during the dough conveying, and at the same time, the extract solution prepared in the step S1 is mixed with the dough in the dough conveying mechanism 6 according to the moisture content of the dough, so as to adjust the moisture content and hardness of the dough.
The invention has the advantages of simple production system and process, low production and raw material cost and wide raw material source on one hand, has good effects of strengthening spleen and stomach, nourishing liver and tonifying kidney, promoting the production of body fluid to quench thirst and stabilizing blood sugar on the other hand, has wide applicable population and flexible and convenient eating, and can effectively meet the requirement of long-term continuous taking of diabetics.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A hypoglycemic health food is characterized in that: the hypoglycemic health food is prepared from the following components in parts by weight: 3.1-5.2% of astragalus extract, 12.4-18.3% of hawthorn extract, 4.6-7.5% of radix ophiopogonis extract, 3.2-6.3% of radix puerariae extract, 10-15.4% of rehmannia extract and the balance of flour.
2. The hypoglycemic health food as claimed in claim 1, which is characterized in that: the flour comprises the following components in parts by weight: 3% -10% of quinoa, 5% -12.5% of oat flour, 8% -16% of buckwheat flour and the balance of wheat flour.
3. The device for preparing hypoglycemic health food according to claim 1, wherein: the preparation device of the hypoglycemic health food comprises a bearing rack (1), a feeding mechanism (2), a liquid guide pipe (3), a boiling kettle (4), a dough kneading machine (5), a dough conveying mechanism (6), a noodle maker (7), a noodle conveying mechanism (8) and a driving circuit (9), wherein the bearing rack (1) is of a frame structure with a cross section in a rectangular shape, at least one of the boiling kettle (4) is embedded in the upper end surface of the bearing rack (1) and communicated with the dough kneading machine (5) through the liquid guide pipe (3), the upper end surface of the boiling kettle (4) is additionally communicated with the feeding mechanism (2), the dough kneading machine (5) is at least two and is connected in parallel, and is respectively communicated with the noodle maker (7) through the dough conveying mechanism (6), at least one of the noodle maker (7) is additionally communicated with the noodle conveying mechanism (8), and the dough kneading machine (5), Dough conveying mechanism (6), noodle (7), noodless conveying mechanism (8) all inlay in bearing frame (1), and wherein flour-mixing machine (5) are located boiling kettle (4) below, are located noodle (7) top simultaneously, drive circuit (9) and bearing frame (1) surface connection to respectively with boiling kettle (4), flour-mixing machine (5), dough conveying mechanism (6), noodle (7), noodless conveying mechanism (8) electrical connection.
4. The device for preparing hypoglycemic health food according to claim 3, wherein: the boiling kettle (4) comprises a heating kettle (41), a sealing cover (42), an electric heating device (43), an ultrasonic vibration device (44), a pressure regulating pump (45), a temperature sensor (46), an air pressure sensor (47), a liquid level meter (48) and a control valve (49), wherein the upper end surface of the heating kettle (41) is connected with the sealing cover (42) and forms a closed cavity structure with the sealing cover (42), the sealing cover (42) is provided with a feed inlet (421) and an exhaust outlet (422), the bottom of the heating kettle (41) is provided with a liquid discharge outlet (423), the feed inlet (421), the exhaust outlet (422) and the liquid discharge outlet (423) are respectively provided with the control valve (49), the electric heating device (43) and the ultrasonic vibration device (44) are respectively at least two and are embedded in the heating kettle (41) and uniformly distributed around the axis of the heating kettle (41), the pressure regulating pump (45) is connected with the outer surface of the bearing rack (1), and are respectively communicated with the exhaust port (422) and the liquid outlet (423) through a guide pipe (644), at least one of the temperature sensor (46), the air pressure sensor (47) and the liquid level meter (48) is respectively embedded in the heating kettle (41) and is connected with the lower end face of the sealing cover (42), and the electric heating device (43), the ultrasonic vibration device (44), the pressure regulating pump (45), the temperature sensor (46), the air pressure sensor (47), the liquid level meter (48) and the control valve (49) are electrically connected with the driving circuit (9).
5. The device for preparing hypoglycemic health food according to claim 3, wherein: the dough conveying mechanism (6) comprises a conveying barrel (61), a horizontal roller pair group (62), a vertical conveying roller pair group (63), an adjusting cone (64), a driving motor (65), a spray pump (66) and a control valve (49), wherein the conveying barrel (61) is of a hollow tubular structure with a rectangular axial section, two ends of the conveying barrel are respectively communicated with the dough kneading machine (5) and the dough kneading machine (7), the adjusting cone (64) is embedded in the feeding end of the conveying barrel (61) and is connected with the inner side surface of the conveying barrel (61) and coaxially distributed, at least one of the horizontal roller pair group (62) and the vertical conveying roller pair group (63) is embedded in the conveying barrel (61) and is positioned at the rear side of the adjusting cone (64), the axes of the horizontal roller pair group (62) and the vertical conveying roller pair group (63) are vertically distributed with the axis of the conveying barrel (61), the horizontal roller pair group (62) and the vertical conveying roller pair group (63) are connected with the driving motor (65) through a transmission mechanism, the adjusting cone (64) comprises a mandrel (641), at least two flow distribution plates (642), water outlets (643) and a guide pipe (644), wherein the mandrel (641) is of a hollow cavity structure with a fusiform axial section, the flow distribution plates (642) are uniformly distributed around the axis of the mandrel (641) and are respectively connected with the outer surface of the mandrel (641) and the inner surface of the conveying barrel (61), the length of the flow distribution plate (642) is not more than 3/4 of the length of the mandrel (641) and is not less than 10 cm, a plurality of water outlets (643) are uniformly distributed on the side surface of the mandrel (641), the water outlets (643) are communicated with the spray pump (66) through the guide pipe (644), at least one flow guide pipe (644) is arranged, at least 1/2 of the effective length of the flow guide pipe (644) is embedded in the mandrel (641), the spray pump (66) is connected with the outer surface of the conveying barrel (61) and is respectively communicated with the flow guide pipe (644) and the liquid guide pipe (3) through a control valve (49), the driving motor (65) and the spraying pump (66) are both connected with the outer surface of the conveying barrel (61) and are respectively and electrically connected with the driving circuit (9).
6. The device for preparing hypoglycemic health food according to claim 3, wherein: the noodle conveying mechanism (8) comprises a tray base (81), a tray (82), a driving roller (83), a transparent protective cover (84), an air cooler (85) and a jet air port (86), wherein the tray base (81) is of a frame structure with a rectangular cross section, the tray (82) is of a U-shaped groove-shaped structure with a cross section, is embedded in the upper end surface of the tray base (81) and is hinged with the side surface of the tray base (81) through a lifting driving mechanism (87), the upper end surface of the tray (82) forms an included angle of 0-45 degrees with the horizontal plane, the transparent protective cover (84) is coated on the upper end surface of the tray (82) and forms a cavity structure with a rectangular cross section with the tray (82), the driving roller (83) is embedded at the bottom of the tray (82), the axis of each driving roller (83) is perpendicular to the conveying direction of the tray (82), and the jet air port (86) is multiple, the jet flow air outlets are embedded in the side surface of the tray (82) and communicated with the air cooler (85) through the flow guide pipe (644), the jet flow air outlets (86) are connected in parallel, the axis of each jet flow air outlet (86) is intersected with the axis of the tray (82) and forms an included angle of 10-60 degrees, the air cooler (85) is embedded in the tray base (81), and the air cooler (85), the driving roller (83) and the lifting driving mechanism (87) are all electrically connected with the driving circuit (9).
7. The method for preparing the hypoglycemic health food according to claim 1, wherein the hypoglycemic health food comprises: the preparation method of the hypoglycemic health food comprises the following steps:
s1, preparing an extracting solution, namely adding the astragalus, the hawthorn, the radix ophiopogonis, the radix puerariae, the rehmannia and deionized water into a decocting device, decocting for 20-30 minutes at a constant temperature of 95-110 ℃, wherein the pressure during the decocting operation is 0.8-1.5 times of standard atmospheric pressure to obtain the extracting solution with the concentration of 25-70%, and naturally cooling the extracting solution to 10-30 ℃ along with a furnace for later use;
s2, kneading dough, namely after the step S1 is completed, firstly, adding quinoa, oat flour, buckwheat flour and wheat flour which form flour into a dough kneading machine (5), stirring and mixing dry flour by the dough kneading machine (5), then, separating the cooling extract obtained in the step S1 overnight, adding the separated cooling extract into the dough kneading machine (5), mixing and stirring the separated cooling extract with the flour to obtain a finished product dough, and keeping the finished product dough in a stirring state by the dough kneading machine (5);
and S3, processing noodles, namely conveying the noodles prepared in the step S2 into a noodle maker (7) through a dough conveying mechanism (6), processing the dough through the noodle maker (7) according to needs to obtain the noodles, conveying the noodles through a noodle conveying mechanism (8), and performing freeze-drying operation in the conveying process to obtain the finished product.
8. The method for preparing the hypoglycemic health food according to claim 7, wherein the hypoglycemic health food comprises: in the step S3, when the dough is conveyed by the dough conveying mechanism (6), on one hand, the dough conveying mechanism (6) provides a conveying driving force for the dough, and on the other hand, the dough conveying mechanism (6) further stirs and mixes the dough during the dough conveying, and simultaneously, the extract prepared in the step S1 is mixed with the dough in the dough conveying mechanism (6) according to the moisture content of the dough, so as to adjust the moisture content and hardness of the dough.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114081049A (en) * | 2022-01-21 | 2022-02-25 | 山东银鹰炊事机械有限公司 | Integrated steamed bun making machine based on manual interaction and intelligent control system |
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