WO2022257371A1 - 一种代餐糕点及其制备方法 - Google Patents

一种代餐糕点及其制备方法 Download PDF

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Publication number
WO2022257371A1
WO2022257371A1 PCT/CN2021/133393 CN2021133393W WO2022257371A1 WO 2022257371 A1 WO2022257371 A1 WO 2022257371A1 CN 2021133393 W CN2021133393 W CN 2021133393W WO 2022257371 A1 WO2022257371 A1 WO 2022257371A1
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Prior art keywords
parts
pastry
box
drying
meal replacement
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PCT/CN2021/133393
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English (en)
French (fr)
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孙超
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安徽皖雪食品有限公司
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Publication of WO2022257371A1 publication Critical patent/WO2022257371A1/zh
Priority to ZA2023/10856A priority Critical patent/ZA202310856B/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B15/00—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form
    • F26B15/10—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions
    • F26B15/12—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined
    • F26B15/14—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined the objects or batches of materials being carried by trays or racks or receptacles, which may be connected to endless chains or belts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the technical field of meal replacement cake processing, in particular to a meal replacement cake and a preparation method thereof.
  • Pastry is a kind of pastry that uses one or more of cereals, beans, potatoes, oils, sugar, eggs and other ingredients as the main raw material, with or without adding other raw materials, and is made through modulation, molding, cooking and other processes.
  • food Cream, protein, cocoa, jam, etc. are often added to the surface of the product or inside after cooking before or after cooking.
  • the present invention provides a meal replacement cake and its preparation method, which solves the problem of transferring to the next process after each process is completed, which not only increases the operating intensity of workers, but also consumes a lot of time for the conversion between processes. Time, reducing the problem of processing efficiency.
  • a meal replacement cake comprising the following raw materials according to the mass ratio: 1-5 parts of potato flour, 5-15 parts of dietary fiber, 10-30 parts of milk protein, collagen 5-15 parts, 20-40 parts of maltitol liquid, 3-10 parts of coconut oil, 0.1-0.3 parts of hydrochloric acid, 0.3-0.6 parts of sodium hydroxide and 10-15 parts of consumption-promoting powder;
  • the consumption-promoting powder is composed of orange peel, cabbage stalk and hawthorn peel, and its weight ratio is 3:1:3;
  • the processing method of this meal replacement pastry comprises the following steps:
  • the air is blown out through the air outlet box, and the hot air is blown away upwards, and the hot air is sucked in through the air outlet box, and then the hot air is delivered to the incubator, and the external cold air is delivered to In the ventilation box, the hot air is sent to the heat preservation box to keep the outside of the drying box warm.
  • the preparation method of the consumption-promoting powder comprises the following steps:
  • Step 1 Select clean orange peels, cabbage stalks and hawthorn peels, dry them and grind them into powder;
  • Step 2 mixing the powders obtained in step 1 to prepare consumption-promoting powder.
  • the surface of the conveying component in S2 is covered with an insulating layer.
  • a kind of preparation method of meal replacement pastry it is characterized in that: comprise the following steps:
  • A3. Start the fan to change the air, and then transport the replaced hot air to the heat preservation box through the air outlet pipe for heat preservation;
  • the processing equipment includes a drying box, a ventilating box and a cooling box.
  • the inner chambers of the drying box, the ventilating box and the cooling box are all penetrated by a conveying assembly, and the surface of the conveying assembly is rollingly connected with a pastry placement rack.
  • the inner cavity of the drying box is fixedly connected with a drying mechanism, and both sides of the inner cavity of the drying box are fixedly connected with electric doors, and the bottom of the electric door runs through the gap between the rollers of the conveying assembly and extends to the bottom of the conveying assembly , the surface of the electric door is in contact with the surface of the conveying assembly, the inner cavity of the drying box is fixedly connected with a receiving block, and the inner cavity of the receiving block is provided with a sealing groove that is clamped with the surface of the electric door, so
  • the surface of the electric door is fixedly connected with a thermal insulation board, the top of the ventilation box is fixedly connected with a fan box, the inner cavity of the fan box is fixedly connected with a fan, and the upper and lower sides of the inner cavity of the ventilation box are fixedly connected respectively.
  • the air outlet box is connected with the wind source
  • the air outlet of the fan is connected with the surface of the air suction box through the pipeline
  • the surface of the drying box is fixedly connected with an incubator
  • the air outlet of the fan is connected with a An air outlet duct
  • one end of the air outlet duct communicates with the inner cavity of the incubator
  • the inner cavity of the cooling box is fixedly connected with a cooling mechanism
  • the inner cavity of the cooling box communicates with the inner cavity of the ventilation box through the switch door
  • the surface of the cooling box is provided with a discharge port.
  • the invention provides a meal replacement cake and a preparation method thereof. Compared with the prior art, it has the following beneficial effects:
  • a meal replacement pastry and its preparation method The electric door is used to isolate the hot air and the cold air. It can quickly and uninterruptedly dry, ventilate and shape the processing.
  • the three processes are integrated and operated simultaneously. It not only reduces the labor intensity, but also saves the time required for the transfer of various processes.
  • the orange peel and hawthorn peel in the consumption-promoting powder can promote digestion, not only increase the secretion of gastric juice, promote gastrointestinal peristalsis, but also strengthen the spleen and protect the stomach.
  • the role of cabbage can effectively increase the feeling of satiety through the large amount of crude fiber contained in cabbage.
  • Fig. 1 is a schematic diagram of the external structure of the present invention
  • Fig. 2 is a structural sectional view of the present invention
  • Fig. 3 is a partial enlarged view of A in Fig. 2 of the present invention.
  • the present invention provides the following three technical solutions:
  • a meal replacement cake comprising the following raw materials according to mass ratio: 1-5 parts of potato flour, 5-15 parts of dietary fiber, 10-30 parts of milk protein, 5-15 parts of collagen, 20-40 parts of maltitol liquid, coconut 3-10 parts of oil, 0.1-0.3 parts of hydrochloric acid, 0.3-0.6 parts of sodium hydroxide and 10-15 parts of consumption-promoting powder.
  • the orange peel and hawthorn peel in the consumption-promoting powder can promote digestion and not only increase gastric juice secrete, promote gastrointestinal peristalsis, and also play a role in strengthening the spleen and protecting the stomach.
  • the cabbage contains a large amount of crude fiber, which can effectively increase the feeling of satiety;
  • the consumption-promoting powder is composed of orange peel, cabbage stalk and hawthorn peel, and its weight ratio is 3:1:3;
  • the processing method of this meal replacement pastry comprises the following steps:
  • the processing equipment includes a drying box 1, a ventilation box 2, and a cooling box 3.
  • the inner chambers of the drying box 1, the ventilation box 2, and the cooling box 3 are all penetrated by a conveying assembly 4, and the surface of the conveying assembly 4 is rolled and connected with pastry.
  • the rack 5, the inner cavity of the drying box 1 is fixedly connected with a drying mechanism 6, and both sides of the inner cavity of the drying box 1 are fixedly connected with an electric door 7, and the bottom of the electric door 7 runs through the gap between the rollers of the conveying assembly 4 and extends To the bottom of the conveying assembly 4, the surface of the electric door 7 abuts against the surface of the conveying assembly 4, and the inner cavity of the drying box 1 is fixedly connected with a receiving block 8, and the inner cavity of the accepting block 8 is provided with a surface engaging with the electric door 7.
  • the sealing groove 9 is connected, the surface of the electric door 7 is fixedly connected with a heat preservation board 10, the top of the ventilation box 2 is fixedly connected with a fan box 11, and the inner cavity of the fan box 11 is fixedly connected with a fan 12, and the inner cavity of the ventilation box 2
  • the upper and lower sides are respectively fixedly connected with an air extraction box 13 and an air outlet box 14, the air outlet box 14 communicates with the wind source, the air outlet of the fan 12 communicates with the surface of the air extraction box 13 through a pipeline, and the surface of the drying box 1 is fixedly connected with an incubator 15 , the air outlet of the fan 12 is connected with an air outlet duct 16, and one end of the air outlet duct 16 communicates with the inner cavity of the incubator 15, and the inner cavity of the cooling box 3 is fixedly connected with a cooling mechanism, and the inner cavity of the cooling box 3 passes through the switch door 17 It communicates with the inner cavity of the ventilation box 2, and the surface of the cooling box 3 is provided with a discharge port.
  • a meal replacement cake comprising the following raw materials according to mass ratio: 1-5 parts of potato flour, 5-15 parts of dietary fiber, 10-30 parts of milk protein, 5-15 parts of collagen, 20-40 parts of maltitol liquid, coconut 3-10 parts of oil, 0.1-0.3 parts of hydrochloric acid, 0.3-0.6 parts of sodium hydroxide and 10-15 parts of consumption-promoting powder.
  • the orange peel and hawthorn peel in the consumption-promoting powder can promote digestion and not only increase gastric juice secrete, promote gastrointestinal peristalsis, and also play a role in strengthening the spleen and protecting the stomach.
  • the cabbage contains a large amount of crude fiber, which can effectively increase the feeling of satiety;
  • the consumption-promoting powder is composed of orange peel, cabbage stalk and hawthorn peel, and its weight ratio is 3:1:3;
  • the processing method of this meal replacement pastry comprises the following steps:
  • the processing equipment includes a drying box 1, a ventilation box 2, and a cooling box 3.
  • the inner chambers of the drying box 1, the ventilation box 2, and the cooling box 3 are all penetrated by a conveying assembly 4, and the surface of the conveying assembly 4 is rolled and connected with pastry.
  • the rack 5, the inner cavity of the drying box 1 is fixedly connected with a drying mechanism 6, and both sides of the inner cavity of the drying box 1 are fixedly connected with an electric door 7, and the bottom of the electric door 7 runs through the gap between the rollers of the conveying assembly 4 and extends To the bottom of the conveying assembly 4, the surface of the electric door 7 abuts against the surface of the conveying assembly 4, and the inner cavity of the drying box 1 is fixedly connected with a receiving block 8, and the inner cavity of the accepting block 8 is provided with a surface engaging with the electric door 7.
  • the connected sealing groove 9, through the electric door 7 to isolate the hot air and the cold air, can quickly and uninterruptedly carry out the processing of drying, ventilation and shaping, and integrate the three processes together and operate at the same time, which not only reduces the manual labor strength, and save the time required for the transfer of each process
  • the surface of the electric door 7 is fixedly connected with the insulation board 10
  • the top of the ventilation box 2 is fixedly connected with the fan box 11
  • the inner cavity of the fan box 11 is fixedly connected with the fan 12
  • the upper and lower sides of the ventilation box 2 inner chambers are respectively fixedly connected with an air extraction box 13 and an air outlet box 14,
  • the air outlet box 14 communicates with the wind source
  • the air outlet of the blower fan 12 communicates with the surface of the air extraction box 13 through a pipeline
  • the surface of the fan 12 is fixedly connected with an incubator 15, and the air outlet of the fan 12 is connected with an air outlet duct 16.
  • One end of the air outlet duct 16 communicates with the inner cavity of the incubator 15, and the inner cavity of the cooling box 3 is fixedly connected with a cooling mechanism.
  • the inner cavity of 3 communicates with the inner cavity of the ventilation box 2 through the switch door 17, and the surface of the cooling box 3 is provided with a discharge port
  • a meal replacement cake comprising the following raw materials according to mass ratio: 1-5 parts of potato flour, 5-15 parts of dietary fiber, 10-30 parts of milk protein, 5-15 parts of collagen, 20-40 parts of maltitol liquid, coconut 3-10 parts of oil, 0.1-0.3 parts of hydrochloric acid, 0.3-0.6 parts of sodium hydroxide and 10-15 parts of consumption-promoting powder.
  • the orange peel and hawthorn peel in the consumption-promoting powder can promote digestion and not only increase gastric juice secrete, promote gastrointestinal peristalsis, and also play a role in strengthening the spleen and protecting the stomach.
  • the cabbage contains a large amount of crude fiber, which can effectively increase the feeling of satiety;
  • the consumption-promoting powder is composed of orange peel, cabbage stalk and hawthorn peel, and its weight ratio is 3:1:3;
  • the processing method of this meal replacement pastry comprises the following steps:
  • the processing equipment includes a drying box 1, a ventilation box 2, and a cooling box 3.
  • the inner chambers of the drying box 1, the ventilation box 2, and the cooling box 3 are all penetrated by a conveying assembly 4, and the surface of the conveying assembly 4 is rolled and connected with pastry.
  • the rack 5, the inner cavity of the drying box 1 is fixedly connected with a drying mechanism 6, and both sides of the inner cavity of the drying box 1 are fixedly connected with an electric door 7, and the bottom of the electric door 7 runs through the gap between the rollers of the conveying assembly 4 and extends To the bottom of the conveying assembly 4, the surface of the electric door 7 abuts against the surface of the conveying assembly 4, and the inner cavity of the drying box 1 is fixedly connected with a receiving block 8, and the inner cavity of the accepting block 8 is provided with a surface engaging with the electric door 7.
  • the sealing groove 9 is connected, the surface of the electric door 7 is fixedly connected with a heat preservation board 10, the top of the ventilation box 2 is fixedly connected with a fan box 11, and the inner cavity of the fan box 11 is fixedly connected with a fan 12, and the inner cavity of the ventilation box 2
  • the upper and lower sides are respectively fixedly connected with an air extraction box 13 and an air outlet box 14, the air outlet box 14 communicates with the wind source, the air outlet of the fan 12 communicates with the surface of the air extraction box 13 through a pipeline, and the surface of the drying box 1 is fixedly connected with an incubator 15 , the air outlet of the fan 12 is connected with an air outlet duct 16, and one end of the air outlet duct 16 communicates with the inner cavity of the incubator 15, and the inner cavity of the cooling box 3 is fixedly connected with a cooling mechanism, and the inner cavity of the cooling box 3 passes through the switch door 17 It communicates with the inner cavity of the ventilation box 2, and the surface of the cooling box 3 is provided with a discharge port.
  • connection should be understood in a broad sense, for example, it can be a fixed connection or a detachable connection , or integrally connected; it may be mechanically connected or electrically connected; it may be directly connected or indirectly connected through an intermediary, and it may be the internal communication of two components.
  • installation should be understood in a broad sense, for example, it can be a fixed connection or a detachable connection , or integrally connected; it may be mechanically connected or electrically connected; it may be directly connected or indirectly connected through an intermediary, and it may be the internal communication of two components.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

一种代餐糕点及其制备方法，按照质量比包括以下原料：马铃薯粉1-5份、膳食纤维5-15份、牛奶蛋白10-30份、胶原蛋白5-15份、麦芽糖醇液20-40份、椰子油3-10份、盐酸0.1-0.3份、氢氧化钠0.3-0.6份和促消粉10-15份；促消粉由橘子皮、白菜杆和山楂皮组成，其重量比为3:1:3；加工方法包括以下步骤：将马铃薯粉、膳食纤维、牛奶蛋白、胶原蛋白、麦芽糖醇液、椰子油、盐酸、氢氧化钠和促消粉混合均匀，初制成型；将糕点放置在糕点放置架的顶部，通过输送组件输送到烘干箱内，关闭烘干箱左侧的电动门进行密封，通过烘干机构进行烘干，烘干后，打开烘干箱右侧的电动门，将其输送到换气箱内，然后打开烘干箱左侧的电动门将下一个糕点放置架输入，糕点放置架运动到换气箱内，本发明涉及代餐糕点加工技术领域。该代餐糕点及其制备方法，通过电动门进行热气和冷气的隔绝，可以快速不间断的进行烘干、换气和定型的加工，将三道工序集中在一起，同时进行操作，不仅降低了人工劳动强度，并且节约了各道工序中转所需的时间。

Description

一种代餐糕点及其制备方法 技术领域
本发明涉及代餐糕点加工技术领域，具体为一种代餐糕点及其制备方法。
背景技术
糕点是一种以谷类、豆类、薯类、油脂、糖、蛋等食材中的一种或几种为主要原料，添加或不添加其他原料，经调制、成型、熟制等工序制成的食品。熟制前或熟制后常常在产品表面或熟制后的内部添加奶油、蛋白、可可、果酱等等。
现有的代餐糕点在加工时，烘干、换气和定型三道加工工序都分开来进行操作，各个工序完成之后转运到下一个工序，不仅增加了工人的操作强度，并且工序间的转化耗费了大量的时间，降低了加工效率。
发明内容
针对现有技术的不足，本发明提供了一种代餐糕点及其制备方法，解决了各个工序完成之后转运到下一个工序，不仅增加了工人的操作强度，并且工序间的转化耗费了大量的时间，降低了加工效率的问题。
为实现以上目的，本发明通过以下技术方案予以实现：一种代餐糕点，按照质量比包括以下原料：马铃薯粉1-5份、膳食纤维5-15份、牛奶蛋白10-30份、胶原蛋白5-15份、麦芽糖醇液20-40份、椰子油3-10份、盐酸0.1-0.3份、氢氧化钠0.3-0.6份和促消粉10-15份；
该促消粉由橘子皮、白菜杆和山楂皮组成，其重量比为3:1:3；
该代餐糕点的加工方法包括以下步骤：
S1、将马铃薯粉、膳食纤维、牛奶蛋白、胶原蛋白、麦芽糖醇液份、椰子 油、盐酸、氢氧化钠和促消粉混合均匀，初制成型；
S2、将糕点放置在糕点放置架的顶部，通过输送组件输送到烘干箱内，关闭烘干箱左侧的电动门进行密封，通过烘干机构进行烘干，烘干后，打开烘干箱右侧的电动门，将其输送到换气箱内，然后打开烘干箱左侧的电动门将下一个糕点放置架输入，糕点放置架运动到换气箱内；
S3、启动风机进行换风，然后将换出的热风通过出风管道输送到保温箱内，进行保温；
S4、换气完毕以后，打开开关门，将糕点放置架输送到冷却箱内，进行冷却，冷却完毕后输出完成加工。
作为本发明进一步的方案：所述S2中电动门关闭时，电动门穿过输送组件之间的缝隙向下插接进承接块的密封槽内，保温板抵接在输送组件的表面，进行热气和冷气的隔绝。
作为本发明进一步的方案：所述S3中通过出风箱进行出风，将热气向上吹走，通过抽风箱进行抽风，将热风抽入，然后将热风输送到保温箱内，将外界冷空气输送到换气箱内，热气输送到保温箱内，对烘干箱的外侧进行保温。
作为本发明进一步的方案：该促消粉的制备方法包括以下步骤：
步骤一、选取干净的橘子皮、白菜杆和山楂皮，经过烘干后研磨成粉；
步骤二、将步骤一中得到的粉末混合制备得到促消粉。
作为本发明进一步的方案：所述S2中的输送组件表面包覆有保温层。
一种代餐糕点的制备方法，其特征在于：包括以下步骤：
A1、将原料混合均匀，初制成型；
A2、将糕点通过烘干机构进行烘干，烘干后运动到换气箱内；
A3、启动风机进行换风，然后将换出的热风通过出风管道输送到保温箱内， 进行保温；
A4、换气完毕以后输送到冷却箱内，进行冷却，冷却完毕后输出完成加工；
加工设备包括烘干箱、换气箱和冷却箱，所述烘干箱、换气箱和冷却箱的内腔均贯穿有输送组件，所述输送组件的表面滚动连接有糕点放置架，所述烘干箱的内腔固定连接有烘干机构，所述烘干箱内腔的两侧均固定连接有电动门，所述电动门的底部贯穿输送组件滚轮间的间隙并延伸至输送组件的下方，所述电动门的表面与输送组件的表面抵接，所述烘干箱的内腔固定连接有承接块，所述承接块的内腔开设有与电动门的表面卡接的密封槽，所述电动门的表面固定连接有保温板，所述换气箱的顶部固定连接有风机箱，所述风机箱的内腔固定连接有风机，所述换气箱内腔的上下两侧分别固定连接有抽风箱和出风箱，所述出风箱与风源连通，所述风机的抽风口通过管道与抽风箱的表面连通，烘干箱的表面固定连接有保温箱，所述风机的出风口连通有出风管道，所述出风管道的一端与保温箱的内腔连通，所述冷却箱的内腔固定连接有降温机构，所述冷却箱的内腔通过开关门与换气箱的内腔连通，所述冷却箱表面开设有出料口。
有益效果
本发明提供了一种代餐糕点及其制备方法。与现有技术相比具备以下有益效果：
1、一种代餐糕点及其制备方法，通过电动门进行热气和冷气的隔绝，可以快速不间断的进行烘干、换气和定型的加工，将三道工序集中在一起，同时进行操作，不仅降低了人工劳动强度，并且节约了各道工序中转所需的时间。
2、一种代餐糕点及其制备方法，通过促消粉内的橘皮和山楂皮对消化起到促进作用，不仅可增加胃液的分泌，促进胃肠蠕动，还能起到健脾护胃的作用， 内部通过白菜内含有大量的粗纤维能够有效的增加饱腹感。
附图说明
图1为本发明的外部结构示意图；
图2为本发明的结构剖视图；
图3为本发明图2中A处的局部放大图。
图中：1、烘干箱；2、换气箱；3、冷却箱；4、输送组件；5、糕点放置架；6、烘干机构；7、电动门；8、承接块；9、密封槽；10、保温板；11、风机箱；12、风机；13、抽风箱；14、出风箱；15、保温箱；16、出风管道；17、开关门。
具体实施方式
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
请参阅图1-3，本发明提供以下三种技术方案：
实施例一
一种代餐糕点，按照质量比包括以下原料：马铃薯粉1-5份、膳食纤维5-15份、牛奶蛋白10-30份、胶原蛋白5-15份、麦芽糖醇液20-40份、椰子油3-10份、盐酸0.1-0.3份、氢氧化钠0.3-0.6份和促消粉10-15份，促消粉内的橘皮和山楂皮对消化起到促进作用，不仅可增加胃液的分泌，促进胃肠蠕动，还能起到健脾护胃的作用，内部通过白菜内含有大量的粗纤维能够有效的增加饱腹感；
该促消粉由橘子皮、白菜杆和山楂皮组成，其重量比为3:1:3；
该代餐糕点的加工方法包括以下步骤：
S1、将马铃薯粉1份、膳食纤维5份、牛奶蛋白10份、胶原蛋白5份、麦芽糖醇液20份、椰子油3份、盐酸0.1份、氢氧化钠0.3份和促消粉10份混合均匀，初制成型；
S2、将糕点放置在糕点放置架5的顶部，通过输送组件4输送到烘干箱1内，关闭烘干箱1左侧的电动门7进行密封，电动门7关闭时，电动门7穿过输送组件4之间的缝隙向下插接进承接块8的密封槽9内，保温板10抵接在输送组件4的表面，进行热气和冷气的隔绝，通过烘干机构6进行烘干，烘干后，打开烘干箱1右侧的电动门7，将其输送到换气箱2内，然后打开烘干箱1左侧的电动门7将下一个糕点放置架5输入，糕点放置架5运动到换气箱2内；
S3、启动风机12进行换风，然后将换出的热风通过出风管道16输送到保温箱15内，进行保温，通过出风箱14进行出风，将热气向上吹走，通过抽风箱13进行抽风，将热风抽入，然后将热风输送到保温箱15内，将外界冷空气输送到换气箱2内，热气输送到保温箱15内，对烘干箱1的外侧进行保温；
S4、换气完毕以后，打开开关门17，将糕点放置架5输送到冷却箱3内，进行冷却，冷却完毕后输出完成加工；
加工设备包括烘干箱1、换气箱2和冷却箱3，烘干箱1、换气箱2和冷却箱3的内腔均贯穿有输送组件4，输送组件4的表面滚动连接有糕点放置架5，烘干箱1的内腔固定连接有烘干机构6，烘干箱1内腔的两侧均固定连接有电动门7，电动门7的底部贯穿输送组件4滚轮间的间隙并延伸至输送组件4的下方，电动门7的表面与输送组件4的表面抵接，烘干箱1的内腔固定连接有承接块8，承接块8的内腔开设有与电动门7的表面卡接的密封槽9，电动门7的表面固定连接有保温板10，换气箱2的顶部固定连接有风机箱11，风机箱11的内腔固 定连接有风机12，换气箱2内腔的上下两侧分别固定连接有抽风箱13和出风箱14，出风箱14与风源连通，风机12的抽风口通过管道与抽风箱13的表面连通，烘干箱1的表面固定连接有保温箱15，风机12的出风口连通有出风管道16，出风管道16的一端与保温箱15的内腔连通，冷却箱3的内腔固定连接有降温机构，冷却箱3的内腔通过开关门17与换气箱2的内腔连通，冷却箱3表面开设有出料口。
实施例二
一种代餐糕点，按照质量比包括以下原料：马铃薯粉1-5份、膳食纤维5-15份、牛奶蛋白10-30份、胶原蛋白5-15份、麦芽糖醇液20-40份、椰子油3-10份、盐酸0.1-0.3份、氢氧化钠0.3-0.6份和促消粉10-15份，促消粉内的橘皮和山楂皮对消化起到促进作用，不仅可增加胃液的分泌，促进胃肠蠕动，还能起到健脾护胃的作用，内部通过白菜内含有大量的粗纤维能够有效的增加饱腹感；
该促消粉由橘子皮、白菜杆和山楂皮组成，其重量比为3:1:3；
该代餐糕点的加工方法包括以下步骤：
S1、将马铃薯粉3份、膳食纤维10份、牛奶蛋白20份、胶原蛋白10份、麦芽糖醇液30份、椰子油7份、盐酸0.2份、氢氧化钠0.4份和促消粉12份混合均匀，初制成型；
S2、将糕点放置在糕点放置架5的顶部，通过输送组件4输送到烘干箱1内，关闭烘干箱1左侧的电动门7进行密封，电动门7关闭时，电动门7穿过输送组件4之间的缝隙向下插接进承接块8的密封槽9内，保温板10抵接在输送组件4的表面，进行热气和冷气的隔绝，通过烘干机构6进行烘干，烘干后，打开烘干箱1右侧的电动门7，将其输送到换气箱2内，然后打开烘干箱1左侧 的电动门7将下一个糕点放置架5输入，糕点放置架5运动到换气箱2内；
S3、启动风机12进行换风，然后将换出的热风通过出风管道16输送到保温箱15内，进行保温，通过出风箱14进行出风，将热气向上吹走，通过抽风箱13进行抽风，将热风抽入，然后将热风输送到保温箱15内，将外界冷空气输送到换气箱2内，热气输送到保温箱15内，对烘干箱1的外侧进行保温；
S4、换气完毕以后，打开开关门17，将糕点放置架5输送到冷却箱3内，进行冷却，冷却完毕后输出完成加工；
加工设备包括烘干箱1、换气箱2和冷却箱3，烘干箱1、换气箱2和冷却箱3的内腔均贯穿有输送组件4，输送组件4的表面滚动连接有糕点放置架5，烘干箱1的内腔固定连接有烘干机构6，烘干箱1内腔的两侧均固定连接有电动门7，电动门7的底部贯穿输送组件4滚轮间的间隙并延伸至输送组件4的下方，电动门7的表面与输送组件4的表面抵接，烘干箱1的内腔固定连接有承接块8，承接块8的内腔开设有与电动门7的表面卡接的密封槽9，通过电动门7进行热气和冷气的隔绝，可以快速不间断的进行烘干、换气和定型的加工，将三道工序集中在一起，同时进行操作，不仅降低了人工劳动强度，并且节约了各道工序中转所需的时间，电动门7的表面固定连接有保温板10，换气箱2的顶部固定连接有风机箱11，风机箱11的内腔固定连接有风机12，换气箱2内腔的上下两侧分别固定连接有抽风箱13和出风箱14，出风箱14与风源连通，风机12的抽风口通过管道与抽风箱13的表面连通，烘干箱1的表面固定连接有保温箱15，风机12的出风口连通有出风管道16，出风管道16的一端与保温箱15的内腔连通，冷却箱3的内腔固定连接有降温机构，冷却箱3的内腔通过开关门17与换气箱2的内腔连通，冷却箱3表面开设有出料口
实施例三
一种代餐糕点，按照质量比包括以下原料：马铃薯粉1-5份、膳食纤维5-15份、牛奶蛋白10-30份、胶原蛋白5-15份、麦芽糖醇液20-40份、椰子油3-10份、盐酸0.1-0.3份、氢氧化钠0.3-0.6份和促消粉10-15份，促消粉内的橘皮和山楂皮对消化起到促进作用，不仅可增加胃液的分泌，促进胃肠蠕动，还能起到健脾护胃的作用，内部通过白菜内含有大量的粗纤维能够有效的增加饱腹感；
该促消粉由橘子皮、白菜杆和山楂皮组成，其重量比为3:1:3；
该代餐糕点的加工方法包括以下步骤：
S1、将马铃薯粉5份、膳食纤维15份、牛奶蛋白30份、胶原蛋白15份、麦芽糖醇液40份、椰子油10份、盐酸0.3份、氢氧化钠0.6份和促消粉15份混合均匀，初制成型；
S2、将糕点放置在糕点放置架5的顶部，通过输送组件4输送到烘干箱1内，关闭烘干箱1左侧的电动门7进行密封，电动门7关闭时，电动门7穿过输送组件4之间的缝隙向下插接进承接块8的密封槽9内，保温板10抵接在输送组件4的表面，进行热气和冷气的隔绝，通过烘干机构6进行烘干，烘干后，打开烘干箱1右侧的电动门7，将其输送到换气箱2内，然后打开烘干箱1左侧的电动门7将下一个糕点放置架5输入，糕点放置架5运动到换气箱2内；
S3、启动风机12进行换风，然后将换出的热风通过出风管道16输送到保温箱15内，进行保温，通过出风箱14进行出风，将热气向上吹走，通过抽风箱13进行抽风，将热风抽入，然后将热风输送到保温箱15内，将外界冷空气输送到换气箱2内，热气输送到保温箱15内，对烘干箱1的外侧进行保温；
S4、换气完毕以后，打开开关门17，将糕点放置架5输送到冷却箱3内，进行冷却，冷却完毕后输出完成加工；
加工设备包括烘干箱1、换气箱2和冷却箱3，烘干箱1、换气箱2和冷却箱3的内腔均贯穿有输送组件4，输送组件4的表面滚动连接有糕点放置架5，烘干箱1的内腔固定连接有烘干机构6，烘干箱1内腔的两侧均固定连接有电动门7，电动门7的底部贯穿输送组件4滚轮间的间隙并延伸至输送组件4的下方，电动门7的表面与输送组件4的表面抵接，烘干箱1的内腔固定连接有承接块8，承接块8的内腔开设有与电动门7的表面卡接的密封槽9，电动门7的表面固定连接有保温板10，换气箱2的顶部固定连接有风机箱11，风机箱11的内腔固定连接有风机12，换气箱2内腔的上下两侧分别固定连接有抽风箱13和出风箱14，出风箱14与风源连通，风机12的抽风口通过管道与抽风箱13的表面连通，烘干箱1的表面固定连接有保温箱15，风机12的出风口连通有出风管道16，出风管道16的一端与保温箱15的内腔连通，冷却箱3的内腔固定连接有降温机构，冷却箱3的内腔通过开关门17与换气箱2的内腔连通，冷却箱3表面开设有出料口。
对以上三种实施例的糕点加工完成后，投入到市场中进行试吃检测，对食用后的评测进行统计，满分100分，得到结果如下表所示：
检测结果表
  实施例一 实施例二 实施例三
口感评分 85 92 89
食用后感觉评分 86 94 98
通过以上实施例可以得出，实施例二的食用口感最好，实施例三的食用后身体舒适感最好。
在本发明的描述中，需要理解的是，术语“上”、“下”、“左”、“右”等指示方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、 以及特定的方位构造和操作，因此，不能理解为对本发明的限制。此外，“第一”、“第二”仅由于描述目的，且不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。因此，限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者多个该特征。本发明的描述中，除非另有说明，“多个”的含义是两个或两个以上。
在本发明的描述中，需要说明的是，除非另有明确的规定和限定，术语“安装”“相连”“连接”等应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或一体地连接；可以是机械连接，也可以是电连接；可以是直接相连，也可以通过中间媒介间接连接，可以是两个元件内部的连通。对于本领域的普通技术人员而言，可以具体情况理解上述术语在本发明中的具体含义。
以上对本发明的一个实施例进行了详细说明，但所述内容仅为本发明的较佳实施例，不能被认为用于限定本发明的实施范围。凡依本发明申请范围所作的均等变化与改进等，均应仍归属于本发明的专利涵盖范围之内。

Claims (6)

  1. 一种代餐糕点，其特征在于：按照质量比包括以下原料：马铃薯粉1-5份、膳食纤维5-15份、牛奶蛋白10-30份、胶原蛋白5-15份、麦芽糖醇液20-40份、椰子油3-10份、盐酸0.1-0.3份、氢氧化钠0.3-0.6份和促消粉10-15份；
    该促消粉由橘子皮、白菜杆和山楂皮组成，其重量比为3:1:3；
    该代餐糕点的加工方法包括以下步骤：
    S1、将马铃薯粉、膳食纤维、牛奶蛋白、胶原蛋白、麦芽糖醇液份、椰子油、盐酸、氢氧化钠和促消粉混合均匀，初制成型；
    S2、将糕点放置在糕点放置架(5)的顶部，通过输送组件(4)输送到烘干箱(1)内，关闭烘干箱(1)左侧的电动门(7)进行密封，通过烘干机构(6)进行烘干，烘干后，打开烘干箱(1)右侧的电动门(7)，将其输送到换气箱(2)内，然后打开烘干箱(1)左侧的电动门(7)将下一个糕点放置架(5)输入，糕点放置架(5)运动到换气箱(2)内；
    S3、启动风机(12)进行换风，然后将换出的热风通过出风管道(16)输送到保温箱(15)内，进行保温；
    S4、换气完毕以后，打开开关门(17)，将糕点放置架(5)输送到冷却箱(3)内，进行冷却，冷却完毕后输出完成加工。
  2. 根据权利要求1所述的一种代餐糕点，其特征在于：所述S2中电动门(7)关闭时，电动门(7)穿过输送组件(4)之间的缝隙向下插接进承接块(8)的密封槽(9)内，保温板(10)抵接在输送组件(4)的表面，进行热气和冷气的隔绝。
  3. 根据权利要求1所述的一种代餐糕点，其特征在于：所述S3中通过出 风箱(14)进行出风，将热气向上吹走，通过抽风箱(13)进行抽风，将热风抽入，然后将热风输送到保温箱(15)内，将外界冷空气输送到换气箱(2)内，热气输送到保温箱(15)内，对烘干箱(1)的外侧进行保温。
  4. 根据权利要求1所述的一种代餐糕点，其特征在于：该促消粉的制备方法包括以下步骤：
    步骤一、选取干净的橘子皮、白菜杆和山楂皮，经过烘干后研磨成粉；
    步骤二、将步骤一中得到的粉末混合制备得到促消粉。
  5. 根据权利要求1所述的一种代餐糕点，其特征在于：所述S2中的输送组件(4)表面包覆有保温层。
  6. 一种代餐糕点的制备方法，其特征在于：包括以下步骤：
    A1、将原料混合均匀，初制成型；
    A2、将糕点通过烘干机构(6)进行烘干，烘干后运动到换气箱(2)内；
    A3、启动风机(12)进行换风，然后将换出的热风通过出风管道(16)输送到保温箱(15)内，进行保温；
    A4、换气完毕以后输送到冷却箱(3)内，进行冷却，冷却完毕后输出完成加工。
PCT/CN2021/133393 2021-06-07 2021-11-26 一种代餐糕点及其制备方法 WO2022257371A1 (zh)

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