CN115053923A - Processing equipment and method of high-fiber purple food crisp cakes - Google Patents
Processing equipment and method of high-fiber purple food crisp cakes Download PDFInfo
- Publication number
- CN115053923A CN115053923A CN202210423225.2A CN202210423225A CN115053923A CN 115053923 A CN115053923 A CN 115053923A CN 202210423225 A CN202210423225 A CN 202210423225A CN 115053923 A CN115053923 A CN 115053923A
- Authority
- CN
- China
- Prior art keywords
- mounting disc
- bilateral symmetry
- support frame
- purple
- fiber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 239000000835 fiber Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 230000000996 additive effect Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000005260 corrosion Methods 0.000 claims abstract description 4
- 230000002146 bilateral effect Effects 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000005485 electric heating Methods 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 230000002421 anti-septic effect Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000009434 installation Methods 0.000 claims description 2
- 238000003466 welding Methods 0.000 claims 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 abstract description 6
- 235000010208 anthocyanin Nutrition 0.000 abstract description 6
- 229930002877 anthocyanin Natural products 0.000 abstract description 6
- 239000004410 anthocyanin Substances 0.000 abstract description 6
- 150000004636 anthocyanins Chemical class 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 2
- -1 high fiber Natural products 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Images
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/02—Bakers' ovens characterised by the heating arrangements
- A21B1/06—Ovens heated by radiators
- A21B1/22—Ovens heated by radiators by electric radiators
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
- A21B5/03—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like for baking pancakes
-
- 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 high-fiber purple food crisp cake is prepared from the following raw materials, by weight, 35-45% of wheat flour, 20-35% of purple sweet potatoes, 2-5% of a sweetening agent, 0.6-0.8% of dry yeast, 2-7% of eggs, 0.3-0.5% of an anti-corrosion additive and 25-30% of water, and is rich in 8 vitamins such as high fiber, multiple mineral elements and vitamin C, B, A, particularly contains a large amount of anthocyanin with medicinal value, so that the high-fiber purple food crisp cake has a good health care effect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to processing equipment and a method for high-fiber purple food cracknels.
Background
The purple potato is called as the black potato, and the potato pulp is purple to deep purple. It not only has the nutrient components of common sweet potato, but also is rich in selenium element and anthocyanin. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh major essential nutrients following water, protein, fat, carbohydrate, vitamins, and minerals. The anthocyanin is the most direct, effective and safe free radical scavenger for preventing and treating diseases and maintaining human health, which is discovered by the scientific community at present, and the capacity of scavenging free radicals is 20 times that of vitamin C and 50 times that of vitamin E. The purple sweet potato becomes one of the main raw materials of anthocyanin. The purple sweet potato is very beautiful in international and domestic markets and has a very wide development prospect.
At present, the baked wheaten food is popular in China, wherein biscuits with various colors are more in the baked wheaten food, but most of the raw materials are wheat flour, and the nutritional ingredients of the wheat flour are lost in the wheat bran during the flour processing process, so the nutritional ingredients are not abundant, other vitamins are not contained, and the long-term use of the wheaten food is not good for the health of human bodies.
The invention aims to provide processing equipment and a processing method of high-fiber purple food cracknels, and the processing equipment and the processing method are used for solving the technical problems.
Disclosure of Invention
In order to achieve the purpose, the invention provides the following technical scheme:
the high-fiber purple food crisp cake is prepared from the following raw materials, by weight, 35-45% of wheat flour, 20-35% of purple sweet potatoes, 2-5% of a sweetening agent, 0.6-0.8% of dry yeast, 2-7% of eggs, 0.3-0.5% of an anti-corrosion additive and 25-30% of water.
A method for processing high-fiber purple food crackers comprises the following steps:
step one, preparing raw materials: peeling and steaming the purple sweet potatoes and smashing the purple sweet potatoes into paste;
step two, powder mixing: fully and uniformly mixing flour, a sweetening agent and an antiseptic additive, adding eggs, dry yeast and mashed purple sweet potatoes, and uniformly kneading;
step two, fermentation: feeding the material obtained in the second step into a fermentation box, controlling the fermentation temperature to be 20-35 ℃, controlling the humidity to be 65-75% and controlling the fermentation time to be not less than 2.5 h;
step three, forming: putting the mixture into a fermentation box for fermentation for 1.5-2 h, controlling the fermentation temperature at 75-35 ℃ and the humidity at 85-90%;
pressing the proofed material into slices, and cutting the slices into blocks, wherein the thickness of the blocks is controlled to be 0.5-1 mm;
and step five, placing the formed high-fiber purple food cracknels into a storage basket in processing equipment, and baking at the temperature of 180-210 ℃ for 5-10 min.
Processing equipment for processing high-fiber purple food cracknels is characterized in that the processing equipment adopted in the fifth step comprises support frames, a storage rack, a mounting disc, an electric heating wire tube and a driving device which are arranged in a bilateral symmetry mode; the electric heating wire pipe sets up at bilateral symmetry between the support frame, it is a plurality of rotatable the supporter is installed bilateral symmetry and is set up between the mounting disc, bilateral symmetry sets up the mounting disc sets up bilateral symmetry between the support frame, the electric heating wire pipe is located a plurality of the supporter center, drive arrangement is used for driving bilateral symmetry and sets up the mounting disc rotates.
Preferably, bilateral symmetry sets up both ends are equipped with respectively with bilateral symmetry sets up about the mounting disc the support frame rotates first pivot and the second pivot of connecting, first pivot stretches out the left side the fixed first gear that is equipped with of one end of support frame, drive arrangement is including setting up the low-speed motor of support frame left end face, the output of low-speed motor fixed be equipped with first gear engagement's second gear.
Preferably, bilateral symmetry sets up fixed being equipped with a plurality of connecting rods between the mounting disc, the supporter includes that the wire net welding is made puts the thing basket, put the fixed installation pipe that is equipped with the connecting rod rotates to be connected in the upper end of thing basket.
Preferably, the right-hand member of electric heating wire pipe is fixed and is equipped with the mount pad, the mount pad passes through bolt and right side support frame fixed connection, the electric heating wire pipe runs through the right side in proper order from right side to left support frame, second pivot, right side stretch into left behind the mounting disc in the mounting disc.
Preferably, the outer wall of the electric heating wire tube is connected with the supporting frame on the right side, the second rotating shaft, the mounting disc on the right side and the mounting disc on the left side through bearings.
Compared with the prior art, the invention has the beneficial effects that:
1. the high-fiber purple food crisp cake is rich in 8 vitamins such as high fiber, various mineral elements and vitamin C, B, A, and particularly contains a large amount of anthocyanin with medicinal value, so that the high-fiber purple food crisp cake has a good health care effect;
2. according to the processing equipment, the rotatable storage racks are arranged around the electric heating wire tube, so that the upper side and the lower side of the formed high-fiber purple food cracknels can be baked respectively, the upper side and the lower side of the formed high-fiber purple food cracknels can be heated uniformly, and the baking effect is good.
Drawings
FIG. 1 is a schematic view of the structure of the present invention;
fig. 2 is a sectional view of the shelf of the present invention.
In the figure: 1. a support frame; 2. a rack; 21. a storage basket; 22. installing a pipe; 3. mounting a disc; 31. a first rotating shaft; 32. a second rotating shaft; 33. a connecting rod; 311. a first gear; 4. an electric heating wire tube; 41. a mounting seat; 5. a drive device; 51. a low-speed motor; 52. a second gear.
Detailed Description
In order to facilitate an understanding of the invention, the invention will now be described more fully hereinafter with reference to the accompanying drawings, in which several embodiments of the invention are shown, but which may be embodied in different forms and not limited to the embodiments described herein, but which are provided so as to provide a more thorough and complete disclosure of the invention.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may be present, and when an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present, as the terms "vertical", "horizontal", "left", "right" and the like are used herein for descriptive purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the knowledge of the terms used herein in the specification of the present invention is for the purpose of describing particular embodiments and is not intended to limit the present invention, and the term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
Example one
The high-fiber purple food crisp cake is prepared from the following raw materials, by weight, 35-45% of wheat flour, 20-35% of purple sweet potatoes, 2-5% of a sweetening agent, 0.6-0.8% of dry yeast, 2-7% of eggs, 0.3-0.5% of an anti-corrosion additive and 25-30% of water.
Example two
A method for processing high-fiber purple food crackers comprises the following steps:
step one, preparing raw materials: peeling and steaming the purple sweet potatoes and smashing the purple sweet potatoes into paste;
step two, powder mixing: fully and uniformly mixing flour, a sweetening agent and an antiseptic additive, adding eggs, dry yeast and mashed purple sweet potatoes, and uniformly kneading;
step two, fermentation: feeding the material obtained in the second step into a fermentation box, controlling the fermentation temperature to be 20-35 ℃, controlling the humidity to be 65-75% and controlling the fermentation time to be not less than 2.5 h;
step three, forming: putting the mixture into a fermentation box for fermentation for 1.5-2 h, controlling the fermentation temperature at 75-35 ℃ and the humidity at 85-90%;
pressing the proofed material into slices, and cutting the slices into blocks, wherein the thickness of the blocks is controlled to be 0.5-1 mm;
and fifthly, placing the formed high-fiber purple food crisp cakes into a storage basket in processing equipment, wherein the baking temperature is 180-210 ℃, and the baking time is 5-10 min.
EXAMPLE III
Please refer to fig. 1-2 heavily, a processing device for processing high-fiber purple food cracknels, the processing device adopted in the fifth step comprises a support frame 1, a shelf 2, a mounting plate 3, an electric heating wire tube 4 and a driving device 5 which are arranged symmetrically left and right; heating wire pipe 4 sets up at bilateral symmetry between the support frame 1, and is a plurality of rotatable supporter 2 is installed bilateral symmetry and is set up between the mounting disc 3, and bilateral symmetry sets up mounting disc 3 sets up at bilateral symmetry between the support frame 1, heating wire pipe 4 is located a plurality of supporter 2 center, drive arrangement 5 is used for driving bilateral symmetry and sets up the mounting disc 3 rotates.
Please refer to fig. 1 again, a first rotating shaft 31 and a second rotating shaft 32 rotatably connected to the support frame 1 are respectively disposed at the left and right ends of the mounting plate 3, which are arranged in bilateral symmetry, a first gear 311 is fixedly disposed at one end of the first rotating shaft 31 extending out of the support frame 1 at the left side, the driving device 5 includes a low-speed motor 51 disposed at the left end surface of the support frame 1, and a second gear 52 engaged with the first gear 311 is fixedly disposed at an output end of the low-speed motor 51.
Please refer to fig. 1 again, a plurality of connecting rods 33 are fixedly disposed between the mounting plates 3 symmetrically disposed left and right, the article placing rack 2 includes an article placing basket 21 welded with a steel wire mesh, and a mounting tube 22 rotatably connected to the connecting rods 33 is fixedly disposed at the upper end of the article placing basket 21.
Please refer to fig. 1 again, a mounting seat 41 is fixedly arranged at the right end of the electric heating wire tube 4, the mounting seat 41 is fixedly connected with the right supporting frame 1 through a bolt, the electric heating wire tube 4 sequentially penetrates through the right supporting frame 1, the right second rotating shaft 32 and the right mounting disc 3 from right to left and then extends into the left mounting disc 3, and the outer wall of the electric heating wire tube 4 is connected with the right supporting frame 1, the right second rotating shaft 32, the right mounting disc 3 and the left mounting disc 3 through bearings.
Example four
The formed high-fiber purple food cracknels are sequentially placed in the placing basket 21, then the power supply of the electric heating wire tube 4 and the power supply of the low-speed motor 51 are respectively started, the low-speed motor 51 drives the second gear 52 to rotate after being started, through the meshing of the first gear 311 and the second gear 52, the first rotating shaft 31 can be driven to rotate, thereby driving the symmetrically-acting mounting plate 3 to rotate, and in the process of rotating the mounting plate 3, because the mounting tube 22 is rotatably mounted on the outer wall of the connecting rod 33, under the left and right of gravity, the placing basket 21 is always in a vertical shape, the high-fiber purple food cracknels formed in the placing basket 21 can not fall out, the placing basket 21 can be respectively baked to the upper end and the lower end of the formed high-fiber purple food cracknels in the rotating process, thereby ensuring that the upper and lower sides of the formed high-fiber purple food cracknel are uniformly heated and the baking effect is good.
The invention is described above with reference to the accompanying drawings, it is obvious that the invention is not limited to the above-described embodiments, and it is within the scope of the invention to adopt such insubstantial modifications of the inventive method concept and solution, or to apply the inventive concept and solution directly to other applications without modification.
Claims (7)
1. A high fiber purple food cracker which is characterized in that: the high-fiber purple food crisp cake is prepared from the following raw materials, by weight, 35-45% of wheat flour, 20-35% of purple sweet potatoes, 2-5% of sweetening agents, 0.6-0.8% of dry yeast, 2-7% of eggs, 0.3-0.5% of anti-corrosion additives and 25-30% of water.
2. A method of processing the high fiber purple food crisp of claim 1 characterized by: the method comprises the following steps:
step one, preparing raw materials: peeling and steaming the purple sweet potatoes and smashing the purple sweet potatoes into paste;
step two, powder mixing: fully and uniformly mixing flour, a sweetening agent and an antiseptic additive, adding eggs, dry yeast and mashed purple sweet potatoes, and uniformly kneading;
step two, fermentation: feeding the material obtained in the second step into a fermentation box, controlling the fermentation temperature to be 20-35 ℃, controlling the humidity to be 65-75% and controlling the fermentation time to be not less than 2.5 h;
step three, forming: putting the mixture into a fermentation box for fermentation for 1.5-2 h, controlling the fermentation temperature at 75-35 ℃ and the humidity at 85-90%;
pressing the proofed material into slices, and cutting the slices into blocks, wherein the thickness of the blocks is controlled to be 0.5-1 mm;
and fifthly, placing the formed high-fiber purple food crisp cakes into a storage basket in processing equipment, wherein the baking temperature is 180-210 ℃, and the baking time is 5-10 min.
3. A processing apparatus for processing the high fiber purple food cracker of claim 2, wherein: the processing equipment adopted in the fifth step comprises a support frame (1), a storage rack (2), a mounting disc (3), an electric heating wire tube (4) and a driving device (5) which are arranged in a bilateral symmetry manner;
electric heat wire pipe (4) set up at bilateral symmetry between support frame (1), and is a plurality of rotatable supporter (2) are installed and are set up at bilateral symmetry between mounting disc (3), and bilateral symmetry sets up mounting disc (3) set up at bilateral symmetry between support frame (1), electric heat wire pipe (4) are located a plurality of supporter (2) center, drive arrangement (5) are used for driving the bilateral symmetry setting mounting disc (3) rotate.
4. The apparatus of claim 3, wherein the apparatus further comprises: bilateral symmetry sets up both ends are equipped with respectively about mounting disc (3) set up with bilateral symmetry support frame (1) rotate first pivot (31) and second pivot (32) of connecting, first pivot (31) stretch out the left side the fixed first gear (311) that is equipped with of one end of support frame (1), drive arrangement (5) are including setting up low-speed motor (51) of support frame (1) left end face, the output of low-speed motor (51) fixed be equipped with second gear (52) of first gear (311) meshing.
5. The apparatus of claim 4, wherein the apparatus further comprises: bilateral symmetry sets up fixed a plurality of connecting rods (33) that are equipped with between mounting disc (3), supporter (2) include that wire net welding makes put thing basket (21), put the upper end of thing basket (21) fixed be equipped with connecting rod (33) rotate installation pipe (22) of connecting.
6. The apparatus of claim 5, wherein the apparatus further comprises: the fixed mount pad (41) that is equipped with of right-hand member of electric heating wire pipe (4), mount pad (41) pass through bolt and right side support frame (1) fixed connection, electric heating wire pipe (4) from the right side to left run through the right side in proper order support frame (1), second pivot (32), right side stretch into left behind mounting disc (3) in mounting disc (3).
7. The apparatus of claim 6, wherein the apparatus further comprises: the outer wall of the electric heating wire tube (4) is connected with the supporting frame (1), the second rotating shaft (32) and the right side through bearings, and the mounting disc (3) on the right side and the mounting disc (3) on the left side.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210423225.2A CN115053923A (en) | 2022-04-21 | 2022-04-21 | Processing equipment and method of high-fiber purple food crisp cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210423225.2A CN115053923A (en) | 2022-04-21 | 2022-04-21 | Processing equipment and method of high-fiber purple food crisp cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115053923A true CN115053923A (en) | 2022-09-16 |
Family
ID=83197373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210423225.2A Pending CN115053923A (en) | 2022-04-21 | 2022-04-21 | Processing equipment and method of high-fiber purple food crisp cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115053923A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN200997862Y (en) * | 2006-07-26 | 2008-01-02 | 朱传彝 | Straight-line motion heating equipment |
| CN103564024A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Processing method for purple sweet potato biscuits |
| CN105028537A (en) * | 2015-06-10 | 2015-11-11 | 德清华梦木制品有限公司 | Numerical control oven |
| CN110810477A (en) * | 2019-11-19 | 2020-02-21 | 多麦(福建)食品有限公司 | High-fiber bread fermentation process |
| CN113758196A (en) * | 2021-09-16 | 2021-12-07 | 裴小茜 | Food processing is based on photoelectric technology's fast drying transshipment equipment |
-
2022
- 2022-04-21 CN CN202210423225.2A patent/CN115053923A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN200997862Y (en) * | 2006-07-26 | 2008-01-02 | 朱传彝 | Straight-line motion heating equipment |
| CN103564024A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Processing method for purple sweet potato biscuits |
| CN105028537A (en) * | 2015-06-10 | 2015-11-11 | 德清华梦木制品有限公司 | Numerical control oven |
| CN110810477A (en) * | 2019-11-19 | 2020-02-21 | 多麦(福建)食品有限公司 | High-fiber bread fermentation process |
| CN113758196A (en) * | 2021-09-16 | 2021-12-07 | 裴小茜 | Food processing is based on photoelectric technology's fast drying transshipment equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105851166A (en) | Fruit moon cakes containing active beneficial enzymes and preparation method thereof | |
| CN204482839U (en) | The sandwich automatic roaster of laver | |
| CN104770451A (en) | Liriope spicata and corncob yin-nourishing biscuits and preparation method for same | |
| CN100591213C (en) | Method for preparing crisp cakes | |
| CN115053923A (en) | Processing equipment and method of high-fiber purple food crisp cakes | |
| CN218184980U (en) | Secondary fermentation equipment of potherb flaky pastry dough | |
| CN104982811A (en) | Quick-frozen cereal steamed bread and preparation method thereof | |
| CN106172667A (en) | One melts heart cake and preparation method thereof | |
| CN110024833A (en) | A kind of low-sugar biscuit and its processing technology | |
| CN104996516A (en) | Yang tonifying and lung moistening laminaria japonica and onion biscuit and preparation method thereof | |
| CN109567101B (en) | Preparation system and preparation method of radish cake snack food | |
| CN1011475B (en) | Prepn.of stuffing of five kinds of kernels for moon cake | |
| CN1099244C (en) | Nutritive bamboo powder | |
| CN112385682A (en) | Noodle modifier capable of keeping good tensile elasticity | |
| CN105532827A (en) | Kiwi fruit wine residue biscuits and preparation method thereof | |
| CN111449197A (en) | Making process of crystal nut rice crust | |
| CN104757055A (en) | Cakes made from roses, corncobs and rice flour and used for nourishing yin and making method of cakes | |
| CN103462050B (en) | Coix seeds Chinese yam lotus seed pork jerky and preparation method | |
| CN210901319U (en) | Snakegourd seed food preparation stir-frying equipment | |
| CN118020812A (en) | Preparation process of fresh shrimp puff strip suitable for infants | |
| CN117397703A (en) | Preparation method of low-temperature fried yellow tea flavor wheat crisp chips and frying device used by same | |
| CN104757076A (en) | Cakes made from corncobs and seaweed and used for removing heat from liver and replenishing qi | |
| CN106035503A (en) | Low-sugar low-fat pig trotter and tea walnut cakes capable of inducing lactation and preparation method of low-sugar low-fat pig trotter and tea walnut cakes | |
| SU1165338A1 (en) | Method of producing non-yeasted dough | |
| CN117652536A (en) | Buckwheat flour skin processing device and application method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220916 |
|
| RJ01 | Rejection of invention patent application after publication |