Quinoa steamed bread with super-long shelf life for the elderly and preparation method thereof
A technology for the elderly and shelf life, which is applied in the direction of food preservation, food coating, food ingredients as anti-microbial preservation, etc. It can solve the problems of moldy steamed buns, mildew, and low nutritional value, and achieve the purpose of inhibiting aerobic bacteria and prolonging the life of the steamed buns. Shelf life, the effect of avoiding microbial attack
Active Publication Date: 2021-09-17
HENAN UNIVERSITY OF TECHNOLOGY
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Problems solved by technology
[0003] In the current steamed bun process, the shelf life of steamed buns is a big problem. Steamed buns often become moldy and mildewed, and their nutritional value is not high
Method used
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[0028] The present invention will be further explained below in conjunction with the accompanying drawings and specific embodiments. It should be understood that the following specific embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. It should be noted that the words "front", "rear", "left", "right", "upper" and "lower" used in the following description refer to the directions in the drawings, and the words "inner" and "outer ” refer to directions towards or away from the geometric center of a particular part, respectively.
[0029] A device for preparing quinoa steamed buns with a super-long shelf life for the elderly, characterized in that it includes a quinoa dough conveying structure, the quinoa dough conveying structure is a belt, and the quinoa dough conveying structure includes a nitrogen injection structure above the quinoa dough conveying structure. The nitrogen injection structure includes...
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The invention relates to the field of food, in particular to a quinoa steamed bun with a super-long shelf life for the elderly and a preparation method thereof. Contains a quinoa dough conveying structure, the quinoa dough conveying structure is a belt, a nitrogen injection structure is included above the quinoa dough conveying structure, and the nitrogen injection structure includes a lifting structure, and the lifting structure protrudes downwards with a center The relay board has a plurality of insertion boards protruding from the bottom of the relay board. The insertion board contains a plurality of insertion pins arranged downward. A hose is connected, and the hose is connected to a container, which is a nitrogen tank, and the lifting structure can drive the relay board to further drive the insertion needle to lift. Injecting nitrogen into the steamed buns pioneeringly creates an atmosphere of nitrogen and carbon dioxide in the gaps of the steamed buns, prolonging the shelf life of the steamed buns; injecting nitrogen into the steamed buns with maximum uniformity, creating a soft atmosphere for the steamed buns, and preventing microbial attack.
Description
technical field [0001] The invention relates to the field of food, in particular to a quinoa steamed bun with a super-long shelf life for the elderly and a preparation method thereof. Background technique [0002] Quinoa (scientific name: Chenopodium quinoa Willd) is native to the Andes in South America. It is the main traditional food of the Inca indigenous people. It has a history of eating and planting for more than 5,000-7,000 years. Ancient Incas called it "the mother of food". The colors of quinoa seeds are mainly white, black, and red, and the nutritional content is not much different. Among them, the white taste is the best, while the black and red taste are relatively poor, and the seeds are also small. Quinoa was used by NASA as space food for astronauts in the 1980s. The Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can basically meet the basic nutritional needs of the human body with a single plant, and offic...
Claims
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IPC IPC(8): A23L7/10A23L3/3418A23P20/18A23P20/10
CPCA23L3/3418A23V2002/00A23L7/10A23P20/10A23P20/18A23V2200/10A23V2250/124A23V2250/082A23V2250/5486
Inventor 何雅蔷安红周杨婕吴雪欣王艳艳张素菁
Owner HENAN UNIVERSITY OF TECHNOLOGY