CN115735971A - Low-GI oat bread and processing method thereof - Google Patents
Low-GI oat bread and processing method thereof Download PDFInfo
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- CN115735971A CN115735971A CN202211552383.4A CN202211552383A CN115735971A CN 115735971 A CN115735971 A CN 115735971A CN 202211552383 A CN202211552383 A CN 202211552383A CN 115735971 A CN115735971 A CN 115735971A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 92
- 239000000843 powder Substances 0.000 claims abstract description 60
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 239000002131 composite material Substances 0.000 claims abstract description 21
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- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 11
- 239000011575 calcium Substances 0.000 claims abstract description 11
- 229930091371 Fructose Natural products 0.000 claims abstract description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
- 239000005715 Fructose Substances 0.000 claims abstract description 9
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- 239000008267 milk Substances 0.000 claims abstract description 9
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention discloses a low GI oat bread, and relates to the technical field of food processing. The low GI oat bread comprises the following raw materials in parts by weight: 5-10 parts of butter, 20-30 parts of fructose, 2-4 parts of yeast, 10-15 parts of lactic acid milk, 1-2 parts of calcium powder, 250-300 parts of composite powder and 300-350 parts of clean water; wherein the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is (1.2-1.6): 1: (0.7-1.0); the invention also comprises a processing method of the low-GI oat bread. According to the invention, the oat flour replaces part of wheat flour in the bread material, and various fruit powders are added, so that the problems that the existing low-GI oat bread is low in nutrition abundance degree and does not have the nutritive values of various fruits, and the existing low-GI oat bread is poor in taste and quality are solved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-GI oat bread and a processing method thereof.
Background
The low GI food can be slowly absorbed, continuously release energy, reduce insulin secretion of human body, reduce heat generation and lipogenesis, help to maintain blood sugar steady state, and prevent diabetes.
The existing bread food contains excessive sugar and heat, can cause the rapid rise of the blood sugar content after being eaten, and is not suitable for diabetics and weight control people to eat. In order to solve the above technical problems, efforts have been made to develop a low GI bread having low GI characteristics by adding oats instead of part of wheat flour, aiming at the high GI characteristics of ordinary wheat flour bread in terms of digestive absorption characteristics.
Most of the low-GI oat bread sold in the market at present is mainly prepared from wheat flour and oat, the nutrition abundance degree is low, the nutritional value of various fruits is not achieved, and the defects of poor taste and poor quality of the existing low-GI oat bread are further overcome. Therefore, the low-GI oat bread and the processing method thereof are provided for solving the technical problems.
Disclosure of Invention
The invention aims to provide a low GI oat bread and a processing method thereof, wherein oat flour replaces part of wheat flour in bread materials, and various fruit powders are added, so that the technical problems that the conventional low GI oat bread is low in nutrition and does not have the nutritive values of various fruits, and the conventional low GI oat bread is poor in taste and quality are solved.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to low GI oat bread which comprises the following raw materials in parts by weight:
5-10 parts of butter, 20-30 parts of fructose, 2-4 parts of yeast, 10-15 parts of lactic acid milk, 1-2 parts of calcium powder, 250-300 parts of composite powder and 300-350 parts of clean water;
the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is (1.2-1.6): 1: (0.7-1.0).
As a preferable technical scheme of the invention, the fruit powder in the composite powder is one or more of banana powder, peach powder, apple powder, dragon fruit powder and durian powder.
As a preferable technical scheme of the invention, the low GI oat bread comprises the following raw materials in parts by mass:
8 parts of butter, 25 parts of fructose, 3 parts of yeast, 12 parts of lactic acid milk, 1.5 parts of calcium powder, 280 parts of composite powder and 320 parts of clean water;
the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is 1.5:1:0.8.
as a preferred technical scheme of the invention, the cooked oatmeal is prepared by rolling oatmeal and performing microwave cooking on the oatmeal, and the specific preparation method comprises the following steps: soaking rolled oat for 4-5h, and performing microwave treatment for 10-15min under the microwave conditions of 20kw and 130 deg.C.
Mixing equipment in low GI oat bread preparation process includes:
the material mixing device comprises a material mixing tank, a detachable water spraying mechanism is rotationally matched with the inner bottom of the material mixing tank, and the water spraying mechanism and the material mixing tank are coaxially arranged;
the mixing mechanism is arranged at the top of the mixing tank, the mixing mechanism can rotate in the mixing tank, and the water spraying mechanism is arranged at the center of the mixing mechanism; and
water is in to adjustment mechanism, water sets up with the axle center to adjustment mechanism inside the water spray mechanism, just water to adjustment mechanism with the joint cooperation between the compounding mechanism.
As a preferred technical scheme, a support foot frame is arranged at the bottom of the material mixing tank, a coaxial annular seat is fixedly arranged on the outer surface of the material mixing tank, a coaxial annular slide way is arranged at the top of the annular seat, and an axis notch is arranged at the bottom in the material mixing tank; the water spraying mechanism comprises a water spraying ball body, a water spraying hole is formed in the surface of the water spraying ball body, a supporting shaft is fixedly arranged at the bottom of the water spraying ball body, and a connecting seat in running fit with the axis notch is fixedly arranged at the bottom of the supporting shaft.
As a preferred technical scheme of the invention, the water direction adjusting mechanism comprises a top sealing disc attached to the top of the water spraying sphere, the bottom of the top sealing disc is connected with a support frame through a fixing column, a hemispherical sealing plate in clearance fit with the inner wall of the water spraying sphere is fixedly arranged on the support frame, and a water direction adjusting notch is formed in the outer wall of the hemispherical sealing plate.
As a preferred technical scheme, the material mixing mechanism comprises a connecting ring attached to the top of the material mixing tank, a radial frame is fixedly arranged on the inner wall of the connecting ring, a plug-in port is formed in the top of the radial frame, and positioning pieces on the peripheral side face of the top sealing disc are in clamping fit with the corresponding plug-in ports.
According to a preferred technical scheme of the invention, the inner wall of the connecting ring is connected with a first fixed rod through an ear seat, the lower end of the first fixed rod is fixedly provided with a scraper attached to the inner wall of the mixing tank, and the surface of the scraper is fixedly provided with a mixing frame; the outer wall of the connecting ring is connected with a second fixed rod through an ear seat, the lower end of the second fixed rod is fixed with a sliding piece in sliding fit with the annular slide way, and the top of the sliding piece is provided with an outer gear ring which is coaxial with the mixing tank; and a driving motor is arranged on the surface of the annular seat through a motor seat, and an output shaft of the driving motor is connected with a driving gear meshed with the outer gear ring.
The invention has the following beneficial effects:
1. according to the invention, the oat flour replaces part of wheat flour in the bread material, and various fruit powders are added, so that the problems that the existing low-GI oat bread is low in nutrition abundance degree and does not have the nutritive values of various fruits, and the existing low-GI oat bread is poor in taste and quality are solved.
2. According to the invention, in the process of rotating and mixing materials in the mixing tank by using the mixing frame, the mixing mechanism drives the hemispherical closing plate to synchronously rotate in the water spraying ball body, so that water rotates to different directions towards the adjusting gap, and the rotary spraying of clean water in the raw material mixing process is realized, thereby improving the dispersion uniformity of the clean water in the mixing process and being beneficial to increasing the mixing effect.
3. In the process of mixing the raw materials through the mixing mechanism, the scraper slides along the inner wall of the mixing tank, so that the raw materials adhered to the inner wall of the mixing tank can be scraped off, the difficulty of subsequent cleaning can be reduced, the accuracy of the raw material ratio in the mixing process can be guaranteed, and the raw material mixing effect is improved.
Of course, it is not necessary for any product to practice the invention to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the description below are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic structural view of a mixing apparatus according to the present invention.
Fig. 2 is a schematic diagram of the internal structure of the mixing bowl of fig. 1.
Fig. 3 is a front view of the construction of the mixing bowl.
Fig. 4 is a structural plan view of the mixing bowl.
Fig. 5 is a schematic structural view of the water spraying mechanism.
Fig. 6 is a schematic structural view of the water direction adjusting mechanism.
Fig. 7 is a schematic structural diagram of the mixing mechanism.
In the drawings, the reference numbers indicate the following list of parts:
1-mixing tank, 101-supporting foot stool, 102-annular seat, 103-annular slide way, 104-axial notch, 2-water spraying mechanism, 201-water spraying ball body, 202-water spraying hole, 203-supporting shaft, 204-connecting seat, 3-mixing mechanism, 301-connecting ring, 302-radial frame, 303-plug interface, 304-first fixing rod, 305-scraper, 306-mixing frame, 307-second fixing rod, 308-sliding part, 4-water direction adjusting mechanism, 401-top sealing disc, 402-supporting frame, 403-hemispherical sealing plate, 404-water direction adjusting notch and 405-positioning part.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example one
The invention relates to low-GI oat bread which comprises the following raw materials in parts by weight:
5-10 parts of butter, 20-30 parts of fructose, 2-4 parts of yeast, 10-15 parts of lactic acid milk, 1-2 parts of calcium powder, 250-300 parts of composite powder and 300-350 parts of clean water;
wherein the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is (1.2-1.6): 1: (0.7-1.0).
Preferably, the fruit powder in the composite powder is one or more of banana powder, peach powder, apple powder, dragon fruit powder and durian powder.
Preferably, the low-GI oat bread comprises the following raw materials in parts by weight:
8 parts of butter, 25 parts of fructose, 3 parts of yeast, 12 parts of lactic acid milk, 1.5 parts of calcium powder, 280 parts of composite powder and 320 parts of clean water;
the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is 1.5:1:0.8.
preferably, the cooked oatmeal is prepared by microwave cooking of rolled oat, and the specific preparation method comprises: soaking rolled oat for 4-5h, and performing microwave treatment at 130 deg.C and 20kw for 10-15min.
Example two
A processing method of low GI oat bread comprises the following steps:
s1, respectively adding yeast, calcium powder and composite powder into a mixing tank 1 of mixing equipment, and mixing the yeast, the calcium powder and the composite powder through rotation of a mixing mechanism 3 in the mixing tank 1 to prepare mixed powder;
s2, adding fructose and lactic acid milk into the mixed powder in the mixing tank 1, fully stirring through the mixing mechanism 3, adding butter, continuously stirring, and adding clean water into the water spraying ball 201 after uniformly stirring;
s3, continuously driving the mixing mechanism 3 to rotate in the mixing tank 1, spraying clean water in the water spraying ball body 201 along an annular track in the rotary mixing process to mix and stir the whole raw materials, and kneading to prepare a primary dough;
s4, placing the primary dough into a container for carrying out primary proofing, kneading for 5-10min after 30-50min of proofing, kneading again after 60-80min of secondary proofing to prepare baked dough, and baking for 30-40min under the baking conditions that the upper fire temperature is 200 ℃ and the lower fire temperature is 180 ℃ to prepare the low GI oat bread.
EXAMPLE III
Referring to fig. 1-7, the mixing device in the processing method of the low GI oat bread comprises a mixing tank 1, a mixing mechanism 3 and a water direction adjusting mechanism 4, wherein a detachable water spraying mechanism 2 is rotatably matched at the bottom in the mixing tank 1, the water spraying mechanism 2 is installed in the mixing tank 1 in an up-and-down insertion mode, and the water spraying mechanism 2 and the mixing tank 1 are coaxially arranged; the mixing mechanism 3 is arranged at the top of the mixing tank 1, the mixing mechanism 3 can rotate in the mixing tank 1 to fully mix various raw materials in the mixing tank 1, and the water spraying mechanism 2 is arranged at the center of the mixing mechanism 3; water is to adjustment mechanism 4 coaxial axle center setting inside water spray mechanism 2, and water to the cooperation of joint between adjustment mechanism 4 and the compounding mechanism 3 for water can be along with the synchronous revolution of compounding mechanism 3 to adjustment mechanism 4.
In the embodiment of the invention, a supporting foot frame 101 is arranged at the bottom of the mixing tank 1, a coaxial annular seat 102 is fixedly arranged on the outer surface of the mixing tank 1, a coaxial annular slide way 103 is arranged at the top of the annular seat 102, and an axial notch 104 is arranged at the bottom in the mixing tank 1.
The water spraying mechanism 2 comprises a water spraying ball body 201, a water spraying hole 202 is formed in the surface of the water spraying ball body 201, clean water stored in the water spraying ball body 201 is divergently sprayed into mixed raw materials in the mixing tank 1 through the water spraying hole 202, a supporting shaft 203 is fixedly arranged at the bottom of the water spraying ball body 201, a connecting seat 204 which is in running fit with the shaft center notch 104 is fixedly arranged at the bottom of the supporting shaft 203, and when the connecting seat 204 is inserted into the shaft center notch 104, the water spraying mechanism 2 can be stably installed in the center of the interior of the mixing tank 1.
In the embodiment of the present invention, the water direction adjusting mechanism 4 includes a top sealing plate 401 attached to the top of the water spraying sphere 201, the bottom of the top sealing plate 401 is connected to a supporting frame 402 through a fixing column, a hemispherical sealing plate 403 in clearance fit with the inner wall of the water spraying sphere 201 is fixedly arranged on the supporting frame 402, and a water direction adjusting notch 404 is arranged on the outer wall of the hemispherical sealing plate 403; can carry clean water to the hemisphere shrouding 403 inner chamber in the water spray spheroid 201 through the water inlet that sets up on the top sealing dish 401, at hemisphere shrouding 403 rotatory in-process, utilize water to adjust the rotatory position change of breach 404, clean water sprays to mixing bowl 1 from the hole for water spraying 202 of water to adjusting breach 404 department.
In the embodiment of the invention, the mixing mechanism 3 comprises a connecting ring 301 attached to the top of the mixing tank 1, radial frames 302 are fixedly arranged on the inner wall of the connecting ring 301, insertion ports 303 are arranged at the tops of the radial frames 302, and positioning pieces 405 on the peripheral sides of the top sealing discs 401 are in clamping fit with the corresponding insertion ports 303, so that the water direction adjusting mechanisms 4 are stably arranged among the radial frames 302 through the structural arrangement, and the mixing mechanism 3 can conveniently rotate synchronously along with the radial frames 302.
In the embodiment of the invention, the inner wall of the connecting ring 301 is connected with a first fixing rod 304 through an ear seat, the lower end of the first fixing rod 304 is fixed with a scraper 305 attached to the inner wall of the mixing tank 1, and the surface of the scraper 305 is fixedly provided with a mixing rack 306; carry out the in-process that the raw materials mixes the stirring at 3 rotary motion of compounding mechanism, when carrying out the compounding through the compounding frame 306, the scraper 305 scrapes the raw materials of adhesion on compounding jar 1 inner wall and falls, can reduce the degree of difficulty of follow-up clearance on the one hand, and on the other hand is favorable to guaranteeing the accurate nature of compounding in-process raw materials ratio to improve the raw materials and mix the effect.
The outer wall of the connecting ring 301 is connected with a second fixed rod 307 through an ear seat, the lower end of the second fixed rod 307 is fixed with a sliding piece 308 which is in sliding fit with the annular slide way 103, and the top of the sliding piece 308 is provided with an outer toothed ring which is coaxial with the mixing tank 1; the surface of the annular seat 102 is provided with a driving motor through a motor seat, and an output shaft of the driving motor is connected with a driving gear meshed with the outer gear ring; start to drive the motor and make to drive the gear and drive the external gear ring rotatory, through utilizing mixing frame 306 at the in-process of 1 internal rotation compounding of compounding jar, compounding mechanism 3 orders about hemisphere shrouding 403 at the inside synchronous revolution of water spray spheroid 201, and then makes water rotatory to the not equidirectional to adjusting breach 404, realizes that the rotation type of clean water sprays in the raw materials mixing process to the homogeneity of the dispersion of clean water in the compounding process has been improved, is favorable to increasing the compounding effect.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. The low-GI oat bread is characterized by comprising the following raw materials in parts by weight:
5-10 parts of butter, 20-30 parts of fructose, 2-4 parts of yeast, 10-15 parts of lactic acid milk, 1-2 parts of calcium powder, 250-300 parts of composite powder and 300-350 parts of clean water;
the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is (1.2-1.6): 1: (0.7-1.0).
2. The low-GI oat bread of claim 1, wherein the fruit flour in the composite flour is one or more of banana flour, peach flour, apple flour, dragon fruit flour and durian flour.
3. The low-GI oat bread according to claim 1, comprising the following raw materials in parts by weight:
8 parts of butter, 25 parts of fructose, 3 parts of yeast, 12 parts of lactic acid milk, 1.5 parts of calcium powder, 280 parts of composite powder and 320 parts of clean water;
the composite powder consists of cooked oatmeal, wheat flour and fruit powder, and the mass ratio of the cooked oatmeal to the wheat flour to the fruit powder is 1.5:1:0.8.
4. the low GI oat bread of claim 1, wherein the cooked oatmeal is prepared by microwave cooking of rolled oatmeal, in particular by: soaking rolled oat for 4-5h, and performing microwave treatment for 10-15min under the microwave conditions of 20kw and 130 deg.C.
5. A method of processing low GI oat bread according to any of claims 1-4, comprising the steps of:
s1, respectively adding the yeast, the calcium powder and the composite powder into a mixing tank of mixing equipment, and mixing the yeast, the calcium powder and the composite powder through rotation of a mixing mechanism in the mixing tank to prepare mixed powder;
s2, adding fructose and lactic acid milk into the mixed powder in the mixing tank, fully stirring by the mixing mechanism, adding butter, continuously stirring, and adding clean water into the water spraying ball body after uniformly stirring;
s3, continuously driving the mixing mechanism to rotate in the mixing tank, spraying clean water in the water spraying ball body along an annular track in the process of rotating mixing, mixing and stirring the whole raw materials, and kneading to prepare a primary dough;
and S4, placing the primary dough into a container for carrying out primary proofing, kneading for 5-10min after 30-50min of proofing, kneading again after 60-80min of secondary proofing to prepare baked dough, and baking for 30-40min under the baking conditions that the upper fire temperature is 200 ℃ and the lower fire temperature is 180 ℃ to prepare the low-GI oat bread.
6. The processing method of a low GI oat bread according to claim 5, wherein the mixing device comprises:
the material mixing device comprises a material mixing tank, a detachable water spraying mechanism is rotationally matched with the inner bottom of the material mixing tank, and the water spraying mechanism and the material mixing tank are coaxially arranged;
the mixing mechanism is arranged at the top of the mixing tank and can rotate inside the mixing tank, and the water spraying mechanism is arranged at the center of the mixing mechanism; and
water is in to adjustment mechanism, water sets up with the axle center to adjustment mechanism inside the water spray mechanism, just water to adjustment mechanism with the joint cooperation between the compounding mechanism.
7. The processing method of low GI oat bread according to claim 6, wherein a supporting foot frame is arranged at the bottom of the mixing tank, a coaxial annular seat is fixedly arranged on the outer surface of the mixing tank, a coaxial annular slide way is arranged at the top of the annular seat, and an axial notch is arranged at the bottom in the mixing tank;
the water spraying mechanism comprises a water spraying ball body, a water spraying hole is formed in the surface of the water spraying ball body, a supporting shaft is fixedly arranged at the bottom of the water spraying ball body, and a connecting seat in running fit with the axis notch is fixedly arranged at the bottom of the supporting shaft.
8. The method as claimed in claim 7, wherein the water direction adjusting mechanism comprises a top sealing plate attached to the top of the water spraying sphere, the bottom of the top sealing plate is connected with a support frame through a fixing column, a hemispherical sealing plate in clearance fit with the inner wall of the water spraying sphere is fixedly arranged on the support frame, and a water direction adjusting notch is arranged on the outer wall of the hemispherical sealing plate.
9. The processing method of low GI oat bread according to claim 8, wherein the mixing mechanism comprises a connecting ring attached to the top of the mixing tank, a radial frame is fixedly arranged on the inner wall of the connecting ring, a plug port is arranged on the top of the radial frame, and a positioning piece on the peripheral side surface of the top sealing disc is in clamping fit with the corresponding plug port.
10. The processing method of low GI oat bread according to claim 9, wherein the inner wall of the connecting ring is connected with a first fixing rod through an ear seat, a scraper attached to the inner wall of the mixing tank is fixed at the lower end of the first fixing rod, and a mixing rack is fixed on the surface of the scraper;
the outer wall of the connecting ring is connected with a second fixed rod through an ear seat, the lower end of the second fixed rod is fixed with a sliding piece which is in sliding fit with the annular slide way, and the top of the sliding piece is provided with an outer gear ring which is coaxial with the mixing tank; the surface of the annular seat is provided with a driving motor through a motor seat, and an output shaft of the driving motor is connected with a driving gear meshed with the outer gear ring.
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| CN202211552383.4A CN115735971A (en) | 2022-12-05 | 2022-12-05 | Low-GI oat bread and processing method thereof |
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| CN202211552383.4A CN115735971A (en) | 2022-12-05 | 2022-12-05 | Low-GI oat bread and processing method thereof |
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| CN209563403U (en) * | 2019-01-09 | 2019-11-01 | 莱州亿家源面粉有限公司 | A kind of novel high efficiency horizontal dough mixer |
| CN112483682A (en) * | 2020-11-18 | 2021-03-12 | 厦门水蜻蜓卫浴科技有限公司 | Flow rate regulating device |
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| CN113261580A (en) * | 2021-04-30 | 2021-08-17 | 国家粮食和物资储备局科学研究院 | Low-GI oat fructose bread and preparation method thereof |
| CN215836794U (en) * | 2021-10-28 | 2022-02-18 | 江苏爸爸糖食品科技有限公司 | Bread and wheat flour making fermentation device |
| CN216018807U (en) * | 2021-07-29 | 2022-03-15 | 安徽刘鸿盛餐饮有限公司 | Intelligent full-automatic steamed stuffed bun machine |
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| CN202909877U (en) * | 2012-11-28 | 2013-05-01 | 千百汇（漳平）工艺有限公司 | Autorotation sphere fountain |
| CN209563403U (en) * | 2019-01-09 | 2019-11-01 | 莱州亿家源面粉有限公司 | A kind of novel high efficiency horizontal dough mixer |
| CN112483682A (en) * | 2020-11-18 | 2021-03-12 | 厦门水蜻蜓卫浴科技有限公司 | Flow rate regulating device |
| CN112892636A (en) * | 2021-02-02 | 2021-06-04 | 安徽省泗县旭峰面粉有限公司 | Flour processing material wetting device and using method thereof |
| CN113261580A (en) * | 2021-04-30 | 2021-08-17 | 国家粮食和物资储备局科学研究院 | Low-GI oat fructose bread and preparation method thereof |
| CN216018807U (en) * | 2021-07-29 | 2022-03-15 | 安徽刘鸿盛餐饮有限公司 | Intelligent full-automatic steamed stuffed bun machine |
| CN215836794U (en) * | 2021-10-28 | 2022-02-18 | 江苏爸爸糖食品科技有限公司 | Bread and wheat flour making fermentation device |
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