CN117121935A - Method and device for making sucrose-free coarse cereal biscuits from cornus walteri oil - Google Patents

Method and device for making sucrose-free coarse cereal biscuits from cornus walteri oil Download PDF

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Publication number
CN117121935A
CN117121935A CN202311144021.6A CN202311144021A CN117121935A CN 117121935 A CN117121935 A CN 117121935A CN 202311144021 A CN202311144021 A CN 202311144021A CN 117121935 A CN117121935 A CN 117121935A
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parts
oil
real
preset
adjustment coefficient
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陈健民
陈诚
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Yudu Zhonghe Guangpishu Development Co ltd
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Yudu Zhonghe Guangpishu Development Co ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
    • B01J19/0006—Controlling or regulating processes
    • B01J19/0013—Controlling the temperature of the process
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
    • B01J19/18—Stationary reactors having moving elements inside
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The application relates to the technical field of cornus walteri oil biscuits, in particular to a method and a device for manufacturing sucrose-free coarse cereal biscuits by cornus walteri oil, wherein the method comprises the following steps: the composition comprises the following components in parts by weight: 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-10 parts of mixed oil, 5-10 parts of xylitol, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder; the mixed oil is prepared by mixing corn oil and cornus walteri crude oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30%, and the proportion of the cornus walteri oil Q is more than or equal to 70% and less than or equal to 80%; the shaddock powder is obtained by cleaning shaddock peel, drying, crushing and sieving with a 160-mesh sieve. According to the application, the cornus walteri fruit oil is added to replace the oil used in the traditional biscuit formula, so that the health risk of the biscuit using the traditional oil is reduced, and the nutrition and health care effects are achieved.

Description

Method and device for making sucrose-free coarse cereal biscuits from cornus walteri oil
Technical Field
The application relates to the technical field of cornus walteri oil biscuits, in particular to a method and a device for manufacturing sucrose-free coarse cereal biscuits by cornus walteri oil.
Background
Researches show that the cornus wisoniana fruit oil contains up to 77.68% of unsaturated fatty acid, wherein oleic acid up to 38.3% and linoleic acid up to 38.85%, and further contains bioactive substances such as beta-sitosterol substances, beta-carotene, vitamin E and the like, the edible value is higher than that of soybean oil and peanut oil, and the cornus wisoniana fruit oil is identified as first-grade edible oil by the national food department, and has the effects of obviously reducing cholesterol, preventing arteriosclerosis and preventing coronary heart disease after being eaten for a long time.
With the improvement of the health concept of people, sugar-free biscuits are increasingly favored by consumers. Sugar-free refers to that a sweetener which is not easy to be absorbed by a human body is used for replacing the traditional sucrose, fructose, maltose and the like, so that the biscuit has sweet taste and can ensure the health. However, the oil used for making biscuits often damages human bodies, causes metabolic abnormality, cardiovascular damage and other problems, and the cornus fruit oil is not added in a biscuit formula as a health care nutrition oil until now, so how to make sugar-free biscuits by utilizing the cornus fruit oil becomes a new trend of technical development.
Disclosure of Invention
In view of the above, the application provides a method and a device for making sugar-free coarse cereal biscuits by using cornus oil, which mainly aims to solve the problems of how to make sugar-free biscuits by using cornus oil, further improve the nutritional value of the biscuits and reduce the health risk caused by grease.
In one aspect, the application provides a method for making sucrose-free coarse cereal biscuits by using cornus walteri oil, which comprises the following steps:
in the method for making the sucrose-free coarse cereal biscuits by using the cornus walteri oil in the embodiment, the method comprises the following components in parts by weight: 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-10 parts of mixed oil, 5-10 parts of xylitol, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder;
the mixed oil is prepared by mixing corn oil and cornus walteri essential oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30%, and the proportion of the cornus walteri essential oil Q is more than or equal to 70% and less than or equal to 80%;
the shaddock powder is obtained by cleaning shaddock peel, drying, crushing and sieving with a 160-mesh sieve.
In some embodiments of the application, the peanut shell meal is obtained by cleaning peanut shells, drying, crushing and sieving the peanut shells through a 160-mesh sieve.
In some embodiments of the application, the preparation of the cornus walteri essential oil is: grinding fresh cornus walteri fruits which are picked for not more than 48 hours to obtain cornus walteri fruit pulp, stirring the cornus walteri fruit pulp in a reaction kettle for 30-90 minutes at the temperature of 60-90 ℃, extracting cornus walteri fruit crude oil from the stirred cornus walteri fruit pulp by a three-phase centrifuge, and carrying out acid value reduction treatment on the cornus walteri fruit crude oil.
In some embodiments of the application, the composition comprises the following components in parts by weight: 60 parts of flour, 10 parts of hulless oat flour, 5 parts of corn starch, 5 parts of mixed oil, 5 parts of xylitol, 5 parts of skimmed milk powder, 1 part of baking soda and 5 parts of grapefruit powder.
In some embodiments of the application, the method comprises the following steps, and the parts are parts by weight:
preparation of the mixed oil: mixing corn oil and cornus walteri essential oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30% and the proportion of the cornus walteri essential oil Q is more than or equal to 70% and less than or equal to 80%;
preparation of grapefruit powder, hulless oat powder and peanut shell powder: washing, drying and crushing the shaddock peel, and sieving the shaddock peel with a 160-mesh sieve to obtain shaddock powder; steaming hulless oat flour for 12-15 minutes, drying, and sieving with a 160-mesh sieve to obtain hulless oat flour; cleaning, drying and crushing peanut shells, and sieving the peanut shells through a 160-mesh sieve to obtain peanut shell powder;
dough kneading: weighing 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder, uniformly mixing, adding an emulsion prepared by fully mixing 5-10 parts of mixed oil and 5-10 parts of xylitol, uniformly mixing, and adding water to form dough;
proofing: proofing the dough at room temperature for 15-20 minutes;
and (3) forming: rolling and forming the proofed dough;
baking: baking for 15 minutes at the surface temperature of 150 ℃ and the primer temperature of 180 ℃;
and (3) cooling: cooling to room temperature to obtain the cornus walteri oil sucrose-free coarse cereal biscuits.
In another aspect, the application provides a device for making sucrose-free coarse cereal biscuits from cornus walteri oil, which comprises:
the grinding wheel type grinder is characterized in that an inlet and a water inlet are formed in the upper portion of the grinding wheel type grinder, an outlet is formed in the lower end of the grinding wheel type grinder, the inlet is used for throwing cornus fruit, the water inlet is connected with the water outlet end of a water pump, the water inlet end of the water pump is connected with the water pump, a flow control valve is arranged at the water outlet end of the water pump and used for keeping the real-time water yield of the water pump stable, and the outlet of the grinding wheel type grinder is used for discharging cornus fruit pulp;
the conveying end of the belt conveyor is connected with the inlet of the grinding wheel type grinding machine, and the belt conveyor is used for conveying cornus walteri fruits to the grinding wheel type grinding machine;
the reaction kettle is provided with a feed inlet at one end and a discharge outlet at the other end, wherein the feed inlet is connected with an outlet of the grinding wheel type grinding machine, and a unidirectional stirring assembly from the feed inlet to the discharge outlet is arranged in the reaction kettle;
one end of the screw pump is connected with a discharge port of the reaction kettle;
the three-phase centrifugal machine is connected with the other end of the screw pump, and the screw pump is used for unidirectionally conveying cornus fruit pulp stirring reaction products from the reaction kettle to the three-phase centrifugal machine for centrifugal separation;
the detection component is used for collecting manufacturing process data;
and the controller is respectively and electrically connected with the detection assembly, the flow control valve and the reaction kettle, and is used for controlling the flow control valve and the reaction kettle so as to adjust the real-time water yield of the flow control valve and the heating state of the reaction kettle.
In some embodiments of the present application, the detection assembly includes a temperature sensor, a dynamic weighing device and a water flow sensor, wherein the temperature sensor is disposed in the reaction kettle and is used for detecting a reaction temperature of the reaction kettle, the water flow sensor is disposed at a water outlet end of the water pump and is used for detecting a water flow speed and an accumulated water amount of the water pump, and the dynamic weighing device is disposed on the belt conveyor and is used for detecting a real-time input amount and an accumulated input amount of the cornus wisoniana fruits.
In some embodiments of the present application, the controller is configured to control the flow control valve and the reaction kettle to adjust the water flow rate of the flow control valve and the heating state of the reaction kettle, and includes:
presetting the initial real-time water yield of the flow control valve to be A0, m3/s;
obtaining initial real-time input quantity of cornus walteri fruits on the belt conveyor to be B0 and Kg/s;
the ratio of the initial real-time input quantity to the initial real-time water output quantity is A0/103 B0=C=1/2-3;
acquiring the real-time water yield Ab of the flow control valve;
presetting a first preset water outlet quantity value A1, a second preset water outlet quantity value A2, a third preset water outlet quantity value A3 and a fourth preset water outlet quantity value A4, wherein A1 is more than A2, A0 is more than A3 and more than A4; presetting a first preset adjustment coefficient a1, a second preset adjustment coefficient a2, a third preset adjustment coefficient a3 and a fourth preset adjustment coefficient a4, wherein a1 is more than 0.9 and a2 is more than 1 and a3 is more than 1 and a4 is more than 1.1;
when Ab is more than or equal to A1, a first preset adjustment coefficient A1 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A1;
when A1 is more than Ab and is more than or equal to A2, a second preset adjustment coefficient A2 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A2;
when A2 is more than Ab and more than or equal to A3, a third preset adjustment coefficient A3 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 x A3;
when A3 is more than Ab and more than or equal to A4, a fourth preset adjustment coefficient A4 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A4;
after the i-th preset adjustment coefficient a i is selected to adjust the initial real-time water output A0, i=1, 2,3,4, and the adjusted initial real-time water output is a0× a i, the adjusted initial real-time water output a0× a i is used as the real-time water output adjustment Ac, and the controller uses the real-time water output adjustment Ac as the preset real-time water output A0 of the flow control valve, so that a0=ac.
In some embodiments of the present application, the controller is configured to control the reaction kettle to adjust a heating state of the reaction kettle, including:
acquiring a real-time temperature detection value T0 of the temperature sensor;
presetting a first preset temperature value T1, a second preset temperature value T2, a third preset temperature value T3 and a fourth preset temperature value T4, wherein T1 is more than T2 and more than T3 is more than T4, T1=90 ℃, and T4=60 ℃; presetting a first preset adjustment coefficient t1, a second preset adjustment coefficient t2, a third preset adjustment coefficient t3 and a fourth preset adjustment coefficient t4, wherein 1.1 is more than t1 and more than t2 is more than 1 and more than t3 and more than t4 is more than 0.9;
when T0 is more than or equal to T1, a first preset adjustment coefficient T1 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 1;
when T1 is more than T0 and is more than or equal to T2, a second preset adjustment coefficient T2 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 2;
when T2 is more than T0 and is more than or equal to T3, a third preset adjustment coefficient T3 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0 x T3;
when T3 is more than T0 and is more than or equal to T4, a fourth preset adjustment coefficient T4 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 4;
and (3) after the i-th preset adjustment coefficient T i is selected to adjust the real-time temperature detection value T0, i=1, 2,3 and 4, obtaining an adjusted real-time temperature detection value T0 x T i, taking the adjusted real-time temperature detection value T0 x T i as a heating temperature adjustment value Ta, and taking the controller as the heating temperature of the reaction kettle according to the heating temperature adjustment value Ta.
In some embodiments of the present application, after the controller adjusts the value Ta according to the heating temperature as the heating temperature of the reaction kettle, the method further includes:
presetting a first preset heating time S1 and a second preset heating time S2, wherein S1=90 min and S2=60 min, and calculating according to the difference between the first preset heating time S1 and the second preset heating time S2 to obtain a heating duration range Sa, wherein Sa=S1-S2;
presetting a first preset adjustment coefficient s1, a second preset adjustment coefficient s2, a third preset adjustment coefficient s3 and a fourth preset adjustment coefficient s4, wherein s1 is more than 0.9 and less than s2 and more than 1 and less than s3 and less than s4 and less than 1.1;
when T0 is more than or equal to T1, a first preset adjustment coefficient s1 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s1;
when T1 is more than T0 and is more than or equal to T2, a second preset adjustment coefficient s2 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s2;
when T2 is more than T0 and is more than or equal to T3, a third preset adjustment coefficient s3 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s3;
when T3 is more than T0 and is more than or equal to T4, a fourth preset adjustment coefficient s4 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s4;
after the i-th preset adjustment coefficient s i is selected to adjust the heating duration range Sa, i=1, 2,3,4, and the adjusted heating duration range sa× s i is obtained, the adjusted heating duration range sa× s i is used as the heating duration adjustment range Sc, and the controller uses the heating duration adjustment range Sc as the heating duration range of the reaction kettle according to the heating duration adjustment range Sc.
Compared with the prior art, the application has the following beneficial effects: according to the application, the cornus walteri fruit oil is added to replace the grease used in the traditional biscuit formula, and the cornus walteri fruit oil contains up to 77.68% of unsaturated fatty acid, wherein the oleic acid is up to 38.3% and the linoleic acid is up to 38.85%, and the cornus walteri fruit oil also contains bioactive substances such as beta-sitosterol substances, beta-carotene and vitamin E, so that the health risk of the grease used in the biscuit is reduced, the nutrition and health care effects are achieved, the cornus walteri fruit oil is extracted through the complete set of equipment, the residual oil rate and the processing loss are reduced, the nutritional ingredients in the cornus walteri fruit are ensured, and the quality of the cornus walteri fruit oil is improved.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the application. In the drawings:
fig. 1 is a block diagram of a device for making sucrose-free coarse cereal biscuits from cornus walteri oil according to an embodiment of the application.
In the figure: 1. grinding wheel type grinding machine; 2. a water pump; 3. a flow control valve; 4. a belt conveyor; 5. a reaction kettle; 6. a unidirectional stirring assembly; 7. a screw pump; 8. a three-phase centrifuge.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art. It should be noted that, without conflict, the embodiments of the present application and features of the embodiments may be combined with each other. The application will be described in detail below with reference to the drawings in connection with embodiments.
The embodiment provides a method for making sucrose-free coarse cereal biscuits by cornus walteri oil, which comprises the following steps:
in the method for making the sucrose-free coarse cereal biscuits by using the cornus walteri oil in the embodiment, the method comprises the following components in parts by weight: 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-10 parts of mixed oil, 5-10 parts of xylitol, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder;
the mixed oil is prepared by mixing corn oil and cornus walteri essential oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30%, and the proportion of the cornus walteri essential oil Q is more than or equal to 70% and less than or equal to 80%;
the shaddock powder is obtained by cleaning shaddock peel, drying, crushing and sieving with a 160-mesh sieve.
In some embodiments of the application, the peanut shell meal is obtained by cleaning peanut shells, drying, crushing and sieving the peanut shells through a 160-mesh sieve.
It can be understood that in the embodiment, the corn oil used in the traditional biscuit formula is replaced by the mixed oil of the corn oil and the cornus walteri essential oil, wherein the proportion of the cornus walteri essential oil in the mixed oil reaches 70% -80%, so that the risk of the traditional oil on human health is greatly reduced, and the nutritive value of the biscuit is improved.
In some embodiments of the application, the preparation of the cornus walteri essential oil is: grinding fresh cornus walteri fruits which are picked for not more than 48 hours to obtain cornus walteri fruit pulp, stirring the cornus walteri fruit pulp in a reaction kettle for 30-90 minutes at the temperature of 60-90 ℃, extracting cornus walteri fruit crude oil from the stirred cornus walteri fruit pulp by a three-phase centrifuge, and carrying out acid value reduction treatment on the cornus walteri fruit crude oil.
It is understood that in this embodiment, fresh cornus walteri fruit is ground and crushed, cornus walteri crude oil is extracted by the reaction kettle and the three-phase centrifuge, and the quality of the cornus walteri crude oil is ensured by the comprehensive extraction means, and the residual oil rate of the cornus walteri crude oil is reduced.
In some embodiments of the application, the composition comprises the following components in parts by weight: 60 parts of flour, 10 parts of hulless oat flour, 5 parts of corn starch, 5 parts of mixed oil, 5 parts of xylitol, 5 parts of skimmed milk powder, 1 part of baking soda and 5 parts of grapefruit powder.
In some embodiments of the application, the method comprises the following steps, and the parts are parts by weight:
preparation of the mixed oil: mixing corn oil and cornus walteri essential oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30% and the proportion of the cornus walteri essential oil Q is more than or equal to 70% and less than or equal to 80%;
preparation of grapefruit powder, hulless oat powder and peanut shell powder: washing, drying and crushing the shaddock peel, and sieving the shaddock peel with a 160-mesh sieve to obtain shaddock powder; steaming hulless oat flour for 12-15 minutes, drying, and sieving with a 160-mesh sieve to obtain hulless oat flour; cleaning, drying and crushing peanut shells, and sieving the peanut shells through a 160-mesh sieve to obtain peanut shell powder;
dough kneading: weighing 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder, uniformly mixing, adding an emulsion prepared by fully mixing 5-10 parts of mixed oil and 5-10 parts of xylitol, uniformly mixing, and adding water to form dough;
proofing: proofing the dough at room temperature for 15-20 minutes;
and (3) forming: rolling and forming the proofed dough;
baking: baking for 15 minutes at the surface temperature of 150 ℃ and the primer temperature of 180 ℃;
and (3) cooling: cooling to room temperature to obtain the cornus walteri oil sucrose-free coarse cereal biscuits.
Referring to fig. 1, in another aspect, the present application provides a device for making sucrose-free coarse cereal biscuits from cornus oil, the device comprising:
the grinding wheel type grinding machine 1 is provided with an inlet and a water inlet at the upper part and an outlet at the lower end, wherein the inlet is used for throwing in cornus walteri fruits, the water inlet is connected with the water outlet end of a water pump 2, the water inlet end of the water pump 2 is connected with the water pump 2, the water outlet end of the water pump 2 is provided with a flow control valve 3, the flow control valve 3 is used for keeping the real-time water yield of the water pump 2 stable, and the outlet of the grinding wheel type grinding machine 1 is used for discharging cornus walteri fruit pulp;
a belt conveyor 4, the conveying end of which is connected with the inlet of the grinding wheel type grinder 1, the belt conveyor 4 is used for conveying cornus walteri fruits to the grinding wheel type grinder 1;
a feed inlet is formed in one end of the reaction kettle 5, a discharge outlet is formed in the other end of the reaction kettle 5, the feed inlet is connected with the outlet of the grinding wheel type grinding machine 1, and a unidirectional stirring assembly 6 from the feed inlet to the discharge outlet is arranged in the reaction kettle 5;
one end of the screw pump 7 is connected with a discharge port of the reaction kettle 5;
a three-phase centrifuge 8 connected to the other end of the screw pump 7, the screw pump 7 being for unidirectionally transferring a cornus walteri pulp-stirred reaction product from the reaction kettle 5 to the three-phase centrifuge 8 for centrifugal separation;
the detection component is used for collecting manufacturing process data;
and the controller is respectively and electrically connected with the detection assembly, the flow control valve 3 and the reaction kettle 5, and is used for controlling the flow control valve 3 and the reaction kettle 5 so as to adjust the real-time water yield of the flow control valve 3 and the heating state of the reaction kettle 5.
It will be appreciated that the water tank is connected for water supply by the water pump 2 in this embodiment.
It can be understood that in this embodiment, the detection assembly is provided to control the manufacturing process data in the device for manufacturing the sucrose-free coarse cereal biscuits from cornus walteri oil, and the controller is used to control the manufacturing process based on the manufacturing process data, so as to accurately adjust the reaction time and the reaction temperature in the reaction kettle 5, ensure the full fusion of the cornus walteri fruit pulp, and further reduce the residual oil rate.
In some embodiments of the present application, the detection assembly includes a temperature sensor, a dynamic weighing device and a water flow sensor, where the temperature sensor is disposed in the reaction kettle 5 and is used for detecting a reaction temperature of the reaction kettle 5, the water flow sensor is disposed at a water outlet end of the water pump 2 and is used for detecting a water flow speed and an accumulated water amount of the water pump 2, and the dynamic weighing device is disposed on the belt conveyor 4 and is used for detecting a real-time input amount and an accumulated input amount of the cornus officinalis fruits.
In some embodiments of the present application, the controller is configured to control the flow control valve 3 and the reaction kettle 5 to adjust the water flow rate of the flow control valve 3 and the heating state of the reaction kettle 5, and includes:
presetting the initial real-time water yield of the flow control valve 3 to be A0 and m3/s;
obtaining initial real-time input quantity of cornus walteri fruits on the belt conveyor 4 to be B0 and Kg/s;
the ratio of the initial real-time input quantity to the initial real-time water output quantity is A0/103 B0=C=1/2-3;
acquiring the real-time water yield Ab of the flow control valve 3;
presetting a first preset water outlet quantity value A1, a second preset water outlet quantity value A2, a third preset water outlet quantity value A3 and a fourth preset water outlet quantity value A4, wherein A1 is more than A2, A0 is more than A3 and more than A4; presetting a first preset adjustment coefficient a1, a second preset adjustment coefficient a2, a third preset adjustment coefficient a3 and a fourth preset adjustment coefficient a4, wherein a1 is more than 0.9 and a2 is more than 1 and a3 is more than 1 and a4 is more than 1.1;
when Ab is more than or equal to A1, a first preset adjustment coefficient A1 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A1;
when A1 is more than Ab and is more than or equal to A2, a second preset adjustment coefficient A2 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A2;
when A2 is more than Ab and more than or equal to A3, a third preset adjustment coefficient A3 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 x A3;
when A3 is more than Ab and more than or equal to A4, a fourth preset adjustment coefficient A4 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A4;
after the i-th preset adjustment coefficient a i is selected to adjust the initial real-time water output A0, i=1, 2,3,4, and the adjusted initial real-time water output is obtained as a0× a i, the adjusted initial real-time water output a0× a i is used as the real-time water output adjustment Ac, and the controller uses the real-time water output adjustment Ac as the preset real-time water output A0 of the flow control valve 3, so that a0=ac.
It can be understood that in this embodiment, by obtaining the initial real-time input amount of the cornus fruit on the belt conveyor 4 as B0, kg/s, and determining the preset initial real-time water output according to the ratio of the initial real-time input amount to the initial real-time water output, the consistency of the pulp concentration of the cornus fruit in the process of grinding the pulp is ensured, the extraction of cornus fruit oil is further ensured, and the oil yield is improved.
In some embodiments of the present application, the controller is configured to control the reaction kettle 5 to adjust a heating state of the reaction kettle 5, including:
acquiring a real-time temperature detection value T0 of the temperature sensor;
presetting a first preset temperature value T1, a second preset temperature value T2, a third preset temperature value T3 and a fourth preset temperature value T4, wherein T1 is more than T2 and more than T3 is more than T4, T1=90 ℃, and T4=60 ℃; presetting a first preset adjustment coefficient t1, a second preset adjustment coefficient t2, a third preset adjustment coefficient t3 and a fourth preset adjustment coefficient t4, wherein 1.1 is more than t1 and more than t2 is more than 1 and more than t3 and more than t4 is more than 0.9;
when T0 is more than or equal to T1, a first preset adjustment coefficient T1 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 1;
when T1 is more than T0 and is more than or equal to T2, a second preset adjustment coefficient T2 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 2;
when T2 is more than T0 and is more than or equal to T3, a third preset adjustment coefficient T3 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0 x T3;
when T3 is more than T0 and is more than or equal to T4, a fourth preset adjustment coefficient T4 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 4;
after the i-th preset adjustment coefficient T i is selected to adjust the real-time temperature detection value T0, i=1, 2,3,4, and the adjusted real-time temperature detection value is t0× T i, the adjusted real-time temperature detection value is t0× T i and is used as the heating temperature adjustment value Ta, and the controller uses the heating temperature adjustment value Ta as the heating temperature of the reaction kettle 5.
It can be understood that in this embodiment, the corresponding coefficient is selected to be adjusted according to the real-time detected temperature value of the reaction kettle 5, and the adjusted real-time temperature detected value is used as the heating temperature adjustment value, so as to ensure that the heating temperature of the reaction kettle 5 is within the preset temperature range, and ensure the normal reaction in the reaction kettle 5.
In some embodiments of the present application, after the controller adjusts the value Ta according to the heating temperature as the heating temperature of the reaction kettle 5, the method further includes:
presetting a first preset heating time S1 and a second preset heating time S2, wherein S1=90 min and S2=60 min, and calculating according to the difference between the first preset heating time S1 and the second preset heating time S2 to obtain a heating duration range Sa, wherein Sa=S1-S2;
presetting a first preset adjustment coefficient s1, a second preset adjustment coefficient s2, a third preset adjustment coefficient s3 and a fourth preset adjustment coefficient s4, wherein s1 is more than 0.9 and less than s2 and more than 1 and less than s3 and less than s4 and less than 1.1;
when T0 is more than or equal to T1, a first preset adjustment coefficient s1 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s1;
when T1 is more than T0 and is more than or equal to T2, a second preset adjustment coefficient s2 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s2;
when T2 is more than T0 and is more than or equal to T3, a third preset adjustment coefficient s3 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s3;
when T3 is more than T0 and is more than or equal to T4, a fourth preset adjustment coefficient s4 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s4;
after the i-th preset adjustment coefficient s i is selected to adjust the heating duration range Sa, i=1, 2,3,4, and the adjusted heating duration range sa× s i is obtained, the adjusted heating duration range sa× s i is used as the heating duration adjustment range Sc, and the controller uses the heating duration adjustment range Sc as the heating duration range of the reaction kettle 5 according to the heating duration adjustment range Sc.
It can be understood that in this embodiment, the heating duration range is adjusted by selecting the corresponding adjustment coefficient according to the real-time temperature detection value of the reaction kettle 5, so as to accurately control the reaction process of the reaction kettle 5 and ensure the full reaction and mixing of the cornus wisdom fruit pulp.
It will be appreciated by those skilled in the art that embodiments of the present application may be provided as a method, system, or computer program product. Accordingly, the present application may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present application may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.
The present application is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems) and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flowchart illustrations and/or block diagrams, and combinations of flows and/or blocks in the flowchart illustrations and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
Finally, it should be noted that: the above embodiments are only for illustrating the technical aspects of the present application and not for limiting the same, and although the present application has been described in detail with reference to the above embodiments, it should be understood by those of ordinary skill in the art that: modifications and equivalents may be made to the specific embodiments of the application without departing from the spirit and scope of the application, which is intended to be covered by the claims.

Claims (10)

1. A method for making sucrose-free coarse cereal biscuits by using cornus walteri oil is characterized by comprising the following components in parts by weight: 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-10 parts of mixed oil, 5-10 parts of xylitol, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder;
the mixed oil is prepared by mixing corn oil and cornus walteri essential oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30%, and the proportion of the cornus walteri essential oil Q is more than or equal to 70% and less than or equal to 80%;
the shaddock powder is obtained by cleaning shaddock peel, drying, crushing and sieving with a 160-mesh sieve.
2. The method for making sucrose-free miscellaneous grain biscuits by using cornus walteri oil according to claim 1, wherein the method comprises the steps of,
the peanut shell powder is obtained by cleaning, drying, crushing and sieving the peanut shell with a 160-mesh sieve.
3. The method for making sucrose-free miscellaneous grain biscuits from cornus walteri oil according to claim 2, wherein the preparation of cornus walteri essential oil is as follows: grinding fresh cornus walteri fruits which are picked for not more than 48 hours to obtain cornus walteri fruit pulp, stirring the cornus walteri fruit pulp in a reaction kettle for 30-90 minutes at the temperature of 60-90 ℃, extracting cornus walteri fruit crude oil from the stirred cornus walteri fruit pulp by a three-phase centrifuge, and carrying out acid value reduction treatment on the cornus walteri fruit crude oil.
4. The method for making sucrose-free coarse cereal biscuits by using cornus walteri oil according to claim 3, which is characterized by comprising the following components in parts by weight: 60 parts of flour, 10 parts of hulless oat flour, 5 parts of corn starch, 5 parts of mixed oil, 5 parts of xylitol, 5 parts of skimmed milk powder, 1 part of baking soda and 5 parts of grapefruit powder.
5. The method for making a sucrose-free coarse cereal biscuit with cornus walteri oil according to claim 4, which is characterized by comprising the following steps of:
preparation of the mixed oil: mixing corn oil and cornus walteri essential oil, wherein the proportion of the corn oil P is more than or equal to 20% and less than or equal to 30% and the proportion of the cornus walteri essential oil Q is more than or equal to 70% and less than or equal to 80%;
preparation of grapefruit powder, hulless oat powder and peanut shell powder: washing, drying and crushing the shaddock peel, and sieving the shaddock peel with a 160-mesh sieve to obtain shaddock powder; steaming hulless oat flour for 12-15 minutes, drying, and sieving with a 160-mesh sieve to obtain hulless oat flour; cleaning, drying and crushing peanut shells, and sieving the peanut shells through a 160-mesh sieve to obtain peanut shell powder;
dough kneading: weighing 60-70 parts of flour, 10-15 parts of hulless oat flour, 5-10 parts of corn starch, 1-5 parts of peanut shell powder, 5-15 parts of skimmed milk powder, 1-2 parts of baking soda and 5-10 parts of grapefruit powder, uniformly mixing, adding an emulsion prepared by fully mixing 5-10 parts of mixed oil and 5-10 parts of xylitol, uniformly mixing, and adding water to form dough;
proofing: proofing the dough at room temperature for 15-20 minutes;
and (3) forming: rolling and forming the proofed dough;
baking: baking for 15 minutes at the surface temperature of 150 ℃ and the primer temperature of 180 ℃;
and (3) cooling: cooling to room temperature to obtain the cornus walteri oil sucrose-free coarse cereal biscuits.
6. A device for making sucrose-free miscellaneous grain biscuits from cornus walteri oil, which is characterized in that the method for making sucrose-free miscellaneous grain biscuits from cornus walteri oil according to any one of claims 1 to 5 comprises:
the grinding wheel type grinder is characterized in that an inlet and a water inlet are formed in the upper portion of the grinding wheel type grinder, an outlet is formed in the lower end of the grinding wheel type grinder, the inlet is used for throwing cornus fruit, the water inlet is connected with the water outlet end of a water pump, the water inlet end of the water pump is connected with the water pump, a flow control valve is arranged at the water outlet end of the water pump and used for keeping the real-time water yield of the water pump stable, and the outlet of the grinding wheel type grinder is used for discharging cornus fruit pulp;
the conveying end of the belt conveyor is connected with the inlet of the grinding wheel type grinding machine, and the belt conveyor is used for conveying cornus walteri fruits to the grinding wheel type grinding machine;
the reaction kettle is provided with a feed inlet at one end and a discharge outlet at the other end, wherein the feed inlet is connected with an outlet of the grinding wheel type grinding machine, and a unidirectional stirring assembly from the feed inlet to the discharge outlet is arranged in the reaction kettle;
one end of the screw pump is connected with a discharge port of the reaction kettle;
the three-phase centrifugal machine is connected with the other end of the screw pump, and the screw pump is used for unidirectionally conveying cornus fruit pulp stirring reaction products from the reaction kettle to the three-phase centrifugal machine for centrifugal separation;
the detection component is used for collecting manufacturing process data;
and the controller is respectively and electrically connected with the detection assembly, the flow control valve and the reaction kettle, and is used for controlling the flow control valve and the reaction kettle so as to adjust the real-time water yield of the flow control valve and the heating state of the reaction kettle.
7. The method for making sucrose-free coarse cereal biscuits by using cornus walteri oil according to claim 6, wherein the detection assembly comprises a temperature sensor, a dynamic weighing device and a water flow sensor, the temperature sensor is arranged in the reaction kettle and used for detecting the reaction temperature of the reaction kettle, the water flow sensor is arranged at the water outlet end of the water pump and used for detecting the water flow speed and accumulated water quantity of the water pump, and the dynamic weighing device is arranged on the belt conveyor and used for detecting the real-time input quantity and the accumulated input quantity of cornus walteri fruits.
8. The method for making a sucrose-free miscellaneous grain biscuit with cornus walteri oil as claimed in claim 7, wherein the controller is used for controlling the flow control valve and the reaction kettle to adjust the water flow rate of the flow control valve and the heating state of the reaction kettle, and comprises:
presetting the initial real-time water yield of the flow control valve to be A0 and m 3 /s；
Obtaining initial real-time input quantity of cornus walteri fruits on the belt conveyor to be B0 and Kg/s;
and the ratio of the initial real-time input amount to the initial real-time water output amount is A0/10 3 B0＝C＝1/2～3；
Acquiring the real-time water yield Ab of the flow control valve;
presetting a first preset water outlet quantity value A1, a second preset water outlet quantity value A2, a third preset water outlet quantity value A3 and a fourth preset water outlet quantity value A4, wherein A1 is more than A2, A0 is more than A3 and more than A4; presetting a first preset adjustment coefficient a1, a second preset adjustment coefficient a2, a third preset adjustment coefficient a3 and a fourth preset adjustment coefficient a4, wherein a1 is more than 0.9 and a2 is more than 1 and a3 is more than 1 and a4 is more than 1.1;
when Ab is more than or equal to A1, a first preset adjustment coefficient A1 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A1;
when A1 is more than Ab and is more than or equal to A2, a second preset adjustment coefficient A2 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A2;
when A2 is more than Ab and more than or equal to A3, a third preset adjustment coefficient A3 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 x A3;
when A3 is more than Ab and more than or equal to A4, a fourth preset adjustment coefficient A4 is selected to adjust the initial real-time water yield A0, and the adjusted initial real-time water yield is A0 A4;
after the i-th preset adjustment coefficient ai is selected to adjust the initial real-time water yield A0, i=1, 2,3,4, and the adjusted initial real-time water yield is a0×ai, the adjusted initial real-time water yield a0×ai is used as the real-time water yield adjustment Ac, and the controller uses the real-time water yield adjustment Ac as the preset real-time water yield A0 of the flow control valve, so that a0=ac.
9. The method for making a sucrose-free miscellaneous grain biscuit with cornus walteri oil as claimed in claim 8, wherein the controller is used for controlling the reaction kettle to adjust the heating state of the reaction kettle, and comprises:
acquiring a real-time temperature detection value T0 of the temperature sensor;
presetting a first preset temperature value T1, a second preset temperature value T2, a third preset temperature value T3 and a fourth preset temperature value T4, wherein T1 is more than T2 and more than T3 is more than T4, T1=90 ℃, and T4=60 ℃; presetting a first preset adjustment coefficient t1, a second preset adjustment coefficient t2, a third preset adjustment coefficient t3 and a fourth preset adjustment coefficient t4, wherein 1.1 is more than t1 and more than t2 is more than 1 and more than t3 and more than t4 is more than 0.9;
when T0 is more than or equal to T1, a first preset adjustment coefficient T1 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 1;
when T1 is more than T0 and is more than or equal to T2, a second preset adjustment coefficient T2 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 2;
when T2 is more than T0 and is more than or equal to T3, a third preset adjustment coefficient T3 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0 x T3;
when T3 is more than T0 and is more than or equal to T4, a fourth preset adjustment coefficient T4 is selected to adjust the real-time temperature detection value T0, and the adjusted real-time temperature detection value is T0T 4;
and (3) after the i-th preset adjustment coefficient ti is selected to adjust the real-time temperature detection value T0, i=1, 2,3 and 4, obtaining an adjusted real-time temperature detection value T0 x ti, taking the adjusted real-time temperature detection value T0 x ti as a heating temperature adjustment value Ta, and taking the controller as the heating temperature of the reaction kettle according to the heating temperature adjustment value Ta.
10. The method for preparing sucrose-free miscellaneous grain biscuits from cornus walteri oil according to claim 9, wherein after the controller adjusts the value Ta according to the heating temperature as the heating temperature of the reaction kettle, the method further comprises:
presetting a first preset heating time S1 and a second preset heating time S2, wherein S1=90 min and S2=60 min, and calculating according to the difference between the first preset heating time S1 and the second preset heating time S2 to obtain a heating duration range Sa, wherein Sa=S1-S2;
presetting a first preset adjustment coefficient s1, a second preset adjustment coefficient s2, a third preset adjustment coefficient s3 and a fourth preset adjustment coefficient s4, wherein s1 is more than 0.9 and less than s2 and more than 1 and less than s3 and less than s4 and less than 1.1;
when T0 is more than or equal to T1, a first preset adjustment coefficient s1 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s1;
when T1 is more than T0 and is more than or equal to T2, a second preset adjustment coefficient s2 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s2;
when T2 is more than T0 and is more than or equal to T3, a third preset adjustment coefficient s3 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s3;
when T3 is more than T0 and is more than or equal to T4, a fourth preset adjustment coefficient s4 is selected to adjust the heating duration range Sa, and the adjusted heating duration range is Sa x s4;
after the i-th preset adjustment coefficient s i is selected to adjust the heating duration range Sa, i=1, 2,3,4, and the adjusted heating duration range sa×si is obtained, the adjusted heating duration range sa×si is used as the heating duration adjustment range Sc, and the controller uses the heating duration adjustment range Sc as the heating duration range of the reaction kettle according to the heating duration adjustment range Sc.
CN202311144021.6A 2023-09-06 2023-09-06 Method and device for making sucrose-free coarse cereal biscuits from cornus walteri oil Withdrawn CN117121935A (en)

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CN202311144021.6A CN117121935A (en) 2023-09-06 2023-09-06 Method and device for making sucrose-free coarse cereal biscuits from cornus walteri oil

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Application Number Priority Date Filing Date Title
CN202311144021.6A CN117121935A (en) 2023-09-06 2023-09-06 Method and device for making sucrose-free coarse cereal biscuits from cornus walteri oil

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Application publication date: 20231128