A kind of low GI functional bread and preparation method thereof

Abstract

The invention discloses a low GI functional bread, and relates to the technical field of food processing. The low GI functional bread includes the following weight portions of cereal raw materials, auxiliary materials and fruit raw materials: 40-50 weight portions of barley, 20-25 weight portions of white highland barley, 15-25 weight portions of buckwheat; 10-15 weight portions of butter; 10-15 weight portions of salt; 0.75-1 weight portions of dry yeast; 5-9 weight portions of apples, and 5-11 weight portions of fresh peaches. The present invention also includes a preparation method of low GI functional bread. The present invention selects low GI content cereal raw materials and fruit raw materials to make low GI bread, which helps to relieve constipation, make people feel full, and improve the functionality of low GI bread; when the rotating roller is pressed in the groove, the sliding part is driven down under the action force of the reset spring, so that the sealing plate blocks the discharge port, and intermittent flour laying is realized on the conveyor belt, which effectively prevents the bread from being connected to the conveyor belt, improves work efficiency, and saves the use of flour.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a low GI functional bread and a preparation method thereof. Background Art

[0002] The glycemic index (GI) of food refers to the percentage of blood sugar response level in the body when a food containing 50g of carbohydrates is compared with an equivalent amount of glucose within a certain period of time (usually 2 hours). It can reflect the speed and ability of food to increase blood sugar compared with glucose. The GI of glucose is usually set at 100; GI < 55 is low GI food, GI > 70 is high GI food, and GI between 55 and 70 is medium GI food; low GI food is absorbed slowly in the human body, continuously releases energy, and helps maintain blood sugar homeostasis. Bread is loved by people because of its good taste, so it is of great significance to develop a low GI functional bread suitable for diabetics and potential diabetics.

[0003] At present, bread making in bread machines mainly involves several processes, including mixing, fermentation, kneading, proofing, and baking. In order to facilitate the conveying of bread in each step during the bread production process, the bread needs to stay on the conveying device for a period of time, and the entire conveying device cannot scatter the flour well during the conveying process. As a result, the bottom of the bread is seriously adhered to the surface of the conveying device, affecting the subsequent processing of the bread, and the conveying device is difficult to clean. In order to prevent adhesion, the staff directly scatters the flour on the conveying device, which results in uneven flour scattering and a large amount of flour waste, thereby increasing the processing cost of the entire device. Summary of the invention

[0004] The purpose of the present invention is to provide a low GI functional bread. The low GI bread is made by selecting low GI cereal raw materials and fruit raw materials, which helps to relieve constipation, promote growth, and make people feel full, so it is beneficial to reduce food intake, increase the vitamin content of bread, and provide fruit flavor for bread, thereby improving the functionality of low GI bread.

[0005] In order to solve the above technical problems, the present invention is achieved through the following technical solutions:

[0006] The invention discloses a low GI functional bread, which comprises the following multiple cereal raw materials: barley, white highland barley and buckwheat; the low GI functional bread comprises the following multiple auxiliary materials: butter, salt and dry yeast; the low GI functional bread comprises the following multiple fruit raw materials: apples and fresh peaches; various cereal raw materials in the low GI functional bread are proportioned by weight, wherein the weight of the barley is 40-50 parts; the weight of the white highland barley is 20-25 parts; the weight of the buckwheat is 15-25 parts; various auxiliary materials in the low GI functional bread are proportioned by weight, wherein the weight of the butter is 10-15 parts; the weight of the salt is 10-15 parts; the weight of the dry yeast is 0.75-1 part; various fruit raw materials in the low GI functional bread are proportioned by weight, wherein the weight of the apple is 5-9 parts; the weight of the fresh peach is 5-11 parts;

[0007] A method for preparing low GI functional bread comprises the following steps:

[0008] The first step is to grind the barley to obtain wheat flour and set aside; simultaneously squeeze the juice from apples and fresh peaches to obtain juice and set aside.

[0009] The second step is to fluidize the white barley at 165°C for 15 seconds; fluidize the buckwheat at 135°C for 15 seconds; mix the high-temperature fluidized white barley and buckwheat evenly, and then grind them to obtain flour for later use.

[0010] Step 3: Evenly mix the wheat flour in the first step with the cereal flour in the second step to obtain a low GI mixed flour, put it into a dough mixer together with the juice, butter, salt and dry yeast, and add 100-120 parts of purified water to knead the dough.

[0011] Step 4: Divide the low GI dough obtained in the step 3 into equal parts, roll them into balls, and then convey them to a fermentation box through a conveyor for fermentation. When the dough doubles in size, take it out and convey it to an oven through a conveyor for baking for 20 minutes to obtain low GI functional bread.

[0012] Preferably, the conveying device in the fourth step includes a support frame; a driving pulley and a driven pulley are rotatably arranged at both ends of the support frame in sequence; a driving motor is fixedly installed on the support frame; the output end of the driving motor is fixedly connected to the connecting shaft at the end of the driving pulley; a conveying belt is arranged for transmission between the driving pulley and the driven pulley.

[0013] Preferably, the surface of the conveyor belt is provided with grooves distributed in a linear array; adjacent grooves divide the conveyor belt into a plurality of placement areas; and a matching anti-sticking conveyor belt is provided on the outer peripheral side of the conveyor belt with the grooves.

[0014] Preferably, mounting plates are fixedly connected to both side surfaces of the support frame near the driven pulley; a flour sprinkling assembly is fixedly connected between the two mounting plates by fastening bolts; the flour sprinkling assembly includes a containing member and a sliding member; the sliding member and the containing member are slidably matched.

[0015] Preferably, the containing member comprises a flour box; both sides of the flour box are provided with L-shaped support plates connected thereto; the sides of the L-shaped support plate are provided with through holes; the through holes are slidably fitted with the mounting plate; the sides of the L-shaped support plate are symmetrically and fixedly connected with positioning plates on both sides of the through holes; a plurality of mounting holes are provided on the surface of the mounting plate; the positioning plates are fixedly connected to the mounting holes by fastening bolts.

[0016] Preferably, a first feed pipe is provided in a linear array on the side of the flour box near the inner bottom surface; a conveying auger is provided inside the first feed pipe and is rotatably provided on the inner wall of the flour box; an L-shaped discharge barrel is fixedly connected to the end of the first feed pipe; a discharge port is provided on the side of the L-shaped discharge barrel; a connecting shaft is fixedly connected to the end of the conveying auger and is rotatably provided on the inner wall of the L-shaped discharge barrel; a servo motor is fixedly installed on the side of the flour box; a driving sprocket is fixedly connected to the output end of the servo motor; a driven sprocket is fixedly connected to the end of the connecting shaft; a chain is meshed between each driven sprocket and the driving sprocket.

[0017] Preferably, the side of the L-shaped discharge barrel is symmetrically fixedly connected with a mounting frame; the surface of the L-shaped discharge barrel is fixedly connected with an I-shaped plate by fastening bolts; the bottom surface of the I-shaped plate is symmetrically fixedly connected with a sliding rod; the sliding part includes a plurality of sealing plates; a guide plate is fixedly connected between adjacent sealing plates; the guide plate is slidably matched with the mounting frame; a C-shaped plate is fixedly connected between the two guide plates; sliding holes are symmetrically opened on the surface of the C-shaped plate; the sliding rod is slidably matched with the sliding holes; a reset spring is symmetrically fixedly connected between the C-shaped plate and the I-shaped plate; the two reset spring sleeves are arranged on the corresponding sliding rods.

[0018] Preferably, the bottom surface of the C-shaped plate is fixedly connected to a vertical rod; the bottom of the vertical rod is fixedly connected to a mounting shell; a roller is rotatably arranged inside the mounting shell; an infrared limiter is fixedly connected to the side of the sealing plate; a fixed plate is fixedly connected to the side of the L-shaped support plate; a shading plate is fixedly connected to the side of the fixed plate; a controller is arranged on the side of the fixed plate; the output end of the controller is electrically connected to the servo motor, and its input end is electrically connected to the infrared limiter.

[0019] Preferably, an exhaust fan is provided on the support frame near the driving pulley; a scraper is provided on the support frame below the driving pulley; a second feed pipe is provided on the side of the exhaust fan; a drying box is fixedly connected to the bottom surface of the conveyor belt on the support frame; and a plurality of hot air drying tubes are provided through the side of the drying box.

[0020] The present invention has the following beneficial effects:

[0021] 1. The cereal raw materials and fruit raw materials selected by the present invention are all low GI foods. Barley has the aroma of nuts, high carbohydrate content, medium protein, calcium and phosphorus content, and a small amount of B vitamins. Eating barley has the effects of relieving constipation and promoting growth; white highland barley is a food rich in dietary fiber, and buckwheat is a Polygonaceae herb, containing dietary fiber, protein, minerals, vitamins, niacin and other substances. The calories of the two are similar, and both contain ingredients such as dietary fiber. When dietary fiber enters the digestive tract, it will absorb water and swell in the stomach, increasing the volume of stomach contents, and soluble dietary fiber has high viscosity, which will slow down the gastric emptying rate, thereby delaying the speed at which the stomach contents enter the small intestine, making people feel full, so it is conducive to reducing food intake; adding apple juice and fresh peach juice increases the vitamin content of bread and provides fruit flavor for bread; the functionality of low GI bread is improved.

[0022] 2. The present invention provides grooves in a linear array on the conveyor belt. When the roller is pressed on the conveyor belt, the sliding part squeezes the reset spring, and each sealing plate is located above the discharge port. The flour slides out from the discharge port, and the flour is laid on the placement area on the driven conveyor belt. When the roller is pressed in the groove, the sliding part is driven down by the force of the reset spring, so that the sealing plate blocks the discharge port, thereby realizing intermittent flour laying on the conveyor belt, and placing the bread on the placement area covered with flour, effectively preventing the bread from being connected to the conveyor belt, improving work efficiency, and saving the use of flour.

[0023] 3. In the present invention, when the roller is located in the groove, the infrared limiter is disengaged from the shield, and the controller starts the servo motor to drive the conveying auger to rotate. Since the length of the bottom surface of each section of the groove is consistent, the amount of flour transported by the conveying auger to the L-shaped discharge barrel each time is consistent, ensuring that the amount and thickness of flour on each placement area are consistent, thereby improving the uniformity of the flour laying thickness in the placement area.

[0024] 4. The present invention starts the exhaust fan to extract the residual flour on the conveyor belt, thereby improving the recovery rate of the residual flour; scrapes off the flour clumps adhering to the conveyor belt through a scraper; and dries the conveyor belt at the bottom by passing dry hot air through the hot air drying tube box drying box, thereby improving the continuous use time of the conveyor belt.

[0025] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0027] Figure 1 It is a schematic structural diagram of a low GI functional bread production device of the present invention.

[0028] Figure 2 It is a schematic diagram of the structure of the conveyor belt of the present invention.

[0029] Figure 3 It is a schematic structural diagram of the flour sprinkling component of the present invention.

[0030] Figure 4 It is a structural schematic diagram of the flour sprinkling assembly of the present invention from the right side viewing angle.

[0031] Figure 5 For the present invention Figure 3 A schematic diagram of the enlarged structure.

[0032] Figure 6 It is a partial cross-sectional view of the conveying belt of the present invention.

[0033] Figure 7 It is a schematic structural diagram of the containing member of the present invention.

[0034] Figure 8 It is a schematic structural diagram of the holding member of the present invention when viewed from the right side.

[0035] Fig. 9 It is a schematic structural diagram of the sliding member of the present invention.

[0036] In the accompanying drawings, the components represented by the reference numerals are listed as follows:

[0037] 1-support frame, 2-driving pulley, 3-driven pulley, 4-driving motor, 5-conveying belt, 6-groove, 7-placing area, 8-mounting plate, 9-flour sprinkling assembly, 10-holding part, 11-sliding part, 12-flour box, 13-L-shaped support plate, 14-positioning plate, 15-mounting hole, 16-first conveying pipe, 17-conveying auger, 18-L-shaped discharge barrel, 19-discharge port, 20-connecting shaft, 21-servo motor, 22-driving chain Wheel, 23-driven sprocket, 24-chain, 25-mounting frame, 26-I-shaped plate, 27-slide rod, 28-sealing plate, 29-guide plate, 30-C-shaped plate, 31-slide hole, 32-reset spring, 33-vertical rod, 34-mounting shell, 35-roller, 36-infrared limiter, 37-fixing plate, 38-shading plate, 39-exhaust fan, 40-scraper, 41-second feed pipe, 42-drying box, 43-anti-sticking conveyor belt, 44-hot air drying tube. DETAILED DESCRIPTION

[0038] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example 1

[0039] The present invention is a low GI functional bread, which comprises the following multiple cereal raw materials: barley, white highland barley and buckwheat;

[0040] The low GI functional bread comprises the following auxiliary ingredients: butter, salt and dry yeast;

[0041] The low GI functional bread comprises the following multiple fruit ingredients: apples and fresh peaches;

[0042] The various cereal raw materials in the low GI functional bread are proportioned by weight, wherein the weight of the barley is 40 parts; the weight of the white highland barley is 20 parts; the weight of the buckwheat is 15 parts;

[0043] The various auxiliary materials in the low GI functional bread are proportioned by weight, wherein the weight of the butter is 10 parts; the weight of the salt is 10 parts; the weight of the dry yeast is 0.75 parts;

[0044] The various fruit ingredients in the low GI functional bread are proportioned by weight, wherein the weight of apples is 5 parts; the weight of fresh peaches is 5 parts. Example 2

[0045] The present invention is a low GI functional bread, which comprises the following multiple cereal raw materials: barley, white highland barley and buckwheat;

[0046] The low GI functional bread comprises the following auxiliary ingredients: butter, salt and dry yeast;

[0047] The low GI functional bread comprises the following multiple fruit ingredients: apples and fresh peaches;

[0048] The various cereal raw materials in the low GI functional bread are proportioned by weight, wherein the weight of the barley is 45 parts; the weight of the white highland barley is 23 parts; the weight of the buckwheat is 17 parts;

[0049] The various auxiliary materials in the low GI functional bread are proportioned by weight, wherein the weight of the butter is 12 parts; the weight of the salt is 13 parts; the weight of the dry yeast is 0.86 parts;

[0050] The various fruit ingredients in the low GI functional bread are proportioned by weight, wherein the weight of apples is 7 parts; the weight of fresh peaches is 9 parts. Example 3

[0051] The present invention is a low GI functional bread, which comprises the following multiple cereal raw materials: barley, white highland barley and buckwheat;

[0052] The low GI functional bread comprises the following auxiliary ingredients: butter, salt and dry yeast;

[0053] The low GI functional bread comprises the following multiple fruit ingredients: apples and fresh peaches;

[0054] The various cereal raw materials in the low GI functional bread are proportioned by weight, wherein the weight of the barley is 50 parts; the weight of the white highland barley is 25 parts; the weight of the buckwheat is 25 parts;

[0055] The various auxiliary materials in the low GI functional bread are proportioned by weight, wherein the weight of the butter is 15 parts; the weight of the salt is 15 parts; the weight of the dry yeast is 1 part;

[0056] The various fruit ingredients in the low GI functional bread are proportioned by weight, wherein the weight of apples is 9 parts; the weight of fresh peaches is 11 parts. Example 4

[0057] See also Figure 1-9 The present invention is a method for preparing low GI functional bread, comprising the following steps:

[0058] The first step is to grind the barley to obtain wheat flour for later use; simultaneously squeeze the apples and fresh peaches to obtain juice for later use;

[0059] The second step is to fluidize the white barley at 165°C for 15 seconds; and fluidize the buckwheat at 135°C for 15 seconds; and evenly mix the white barley and buckwheat after high temperature fluidization, and then grind them to obtain flour for later use;

[0060] Step 3: Evenly mix the wheat flour in the first step with the cereal flour in the second step to obtain a low GI mixed flour, put it into a dough mixer together with the juice, butter, salt and dry yeast, and add 100-120 parts of purified water to mix the flour;

[0061] Step 4: Divide the low GI dough obtained in the step 3 into equal parts, roll them into balls, and then convey them to a fermentation box through a conveyor for fermentation. When the dough doubles in size, take it out and convey it to an oven through a conveyor for baking for 20 minutes to obtain low GI functional bread.

[0062] Barley has a nutty aroma, a high carbohydrate content, moderate protein, calcium, and phosphorus content, and a small amount of B vitamins. Eating barley can relieve constipation and promote growth. White highland barley is a food rich in dietary fiber, and buckwheat is an herbaceous plant of the Polygonaceae family, which contains dietary fiber, protein, minerals, vitamins, niacin and other substances. The two have similar calories and both contain dietary fiber and other ingredients. When dietary fiber enters the digestive tract, it absorbs water and swells in the stomach, increasing the volume of the stomach contents. Soluble dietary fiber has a high viscosity, which slows down the gastric emptying rate, thereby delaying the speed at which the stomach contents enter the small intestine, making people feel full, so it is beneficial to reduce food intake. Adding apple juice and fresh peach juice increases the vitamin content of bread while providing a fruity flavor to the bread, which improves the functionality of low GI bread.

[0063] In this embodiment, the conveying device in the fourth step includes a support frame 1; a driving pulley 2 and a driven pulley 3 are rotatably arranged at both ends of the support frame 1 in sequence; a driving motor 4 is fixedly installed on the support frame 1; the output end of the driving motor 4 is fixedly connected to the connecting shaft at the end of the driving pulley 2; a conveying belt 5 is arranged for transmission between the driving pulley 2 and the driven pulley 3.

[0064] By starting the driving motor 4, the driving pulley 2 is driven to rotate, and the driven pulley 3 drives the conveying belt 5 to realize the transportation of bread.

[0065] In this embodiment, the surface of the conveyor belt 5 is provided with grooves 6 in a linear array; adjacent grooves 6 divide the conveyor belt 5 into a plurality of placement areas 7; and a matching anti-sticking conveyor belt 43 is provided on the outer peripheral side of the conveyor belt 5 with the grooves 6.

[0066] By providing an anti-sticking conveyor belt 43 matched with the conveyor belt 5, the anti-sticking performance of the bread transportation process is improved.

[0067] In this embodiment, mounting plates 8 are fixedly connected to both sides of the support frame 1 near the driven pulley 3; a flour sprinkling assembly 9 is fixedly connected between the two mounting plates 8 by fastening bolts; the flour sprinkling assembly 9 includes a containing member 10 and a sliding member 11; the sliding member 11 is slidably matched with the containing member 10; the containing member 10 includes a flour box 12; L-shaped supporting plates 13 are provided on both sides of the flour box 12; through holes are opened on the sides of the L-shaped supporting plate 13; the through holes are slidably matched with the mounting plate 8; positioning plates 14 are symmetrically fixedly connected to the sides of the L-shaped supporting plate 13 on both sides of the through holes; a plurality of mounting holes 15 are opened on the surface of the mounting plate 8; the positioning plate 14 is fixedly connected to the mounting holes 15 by fastening bolts.

[0068] By sliding the through hole on the L-shaped support plate 13 onto the mounting plate 8 and fixing the connection by tightening bolts, the receiving member 10 can be quickly installed, and the subsequent disassembly and maintenance of the receiving member 10 can be facilitated.

[0069] In the present embodiment, a first feed pipe 16 is provided in a linear array on the side of the flour box 12 near the inner bottom surface; a conveying auger 17 rotatably provided on the inner wall of the flour box 12 is provided inside the first feed pipe 16; an L-shaped discharge barrel 18 is fixedly connected to the end of the first feed pipe 16; a discharge port 19 is provided on the side of the L-shaped discharge barrel 18; a connecting shaft 20 rotatably provided on the inner wall of the L-shaped discharge barrel 18 is fixedly connected to the end of the conveying auger 17; a servo motor 21 is fixedly installed on the side of the flour box 12; a driving sprocket 22 is fixedly connected to the output end of the servo motor 21; a driven sprocket 23 is fixedly connected to the end of the connecting shaft 20; a chain 24 is meshed between each driven sprocket 23 and the driving sprocket 22.

[0070] When the placement area 7 moves to below the roller 35, the sliding member 11 moves upward to squeeze the reset spring 32, so that the infrared limiter 36 is blocked by the shading plate 38, and the controller controls the servo motor 21 to lose power; when the groove 6 moves to below the roller 35, under the elastic reset force of the reset spring 32, the sliding member 11 is driven to descend, so that the infrared limiter 36 descends to below the shading plate 38, and the controller controls the servo motor 21 to start, driving the active sprocket 22 to rotate, and driving each group of driven sprockets 23 to rotate synchronously through the chain 24, and then driving each group of conveying augers 17 to rotate synchronously. The amount of flour transported by the conveying augers 17 to the L-shaped discharge barrel 18 each time is consistent, ensuring that the amount and thickness of flour on each section of the placement area 7 are consistent, thereby improving the uniformity of the flour laying thickness in the placement area 7.

[0071] In this embodiment, the side of the L-shaped discharge barrel 18 is symmetrically fixedly connected to the installation frame 25; the surface of the L-shaped discharge barrel 18 is fixedly connected to the I-shaped plate 26 by fastening bolts; the bottom surface of the I-shaped plate 26 is symmetrically fixedly connected to the sliding rod 27; the sliding member 11 includes a plurality of sealing plates 28; a guide plate 29 is fixedly connected between adjacent sealing plates 28; the guide plate 29 is slidably matched with the installation frame 25; a C-shaped plate 30 is fixedly connected between the two guide plates 29; sliding holes 31 are symmetrically opened on the surface of the C-shaped plate 30; the sliding rod 27 is slidably matched with the sliding hole 31; a reset spring 32 is symmetrically fixedly connected between the C-shaped plate 30 and the I-shaped plate 26; and the two reset springs 32 are sleeved on the corresponding sliding rods 27.

[0072] In the initial state, the roller 35 is against the anti-sticking conveyor belt 43 on the surface of the conveyor belt 5, the return spring 32 is in a compressed state, each group of sealing plates 28 is above the discharge port 19, and the flour slides from the discharge port 19 and is laid on the surface of the placement area 7.

[0073] In this embodiment, a vertical rod 33 is fixedly connected to the bottom surface of the C-shaped plate 30; a mounting shell 34 is fixedly connected to the bottom of the vertical rod 33; a roller 35 is rotatably arranged inside the mounting shell 34; an infrared limiter 36 is fixedly connected to the side of a sealing plate 28; a fixed plate 37 is fixedly connected to the side of the L-shaped support plate 13; a shading plate 38 is fixedly connected to the side of the fixed plate 37; a controller is arranged on the side of the fixed plate 37; the output end of the controller is electrically connected to the servo motor 21, and its input end is electrically connected to the infrared limiter 36.

[0074] When the shading plate 38 blocks the infrared limiter 36, the controller controls the servo motor 21 to cut off the power; when the infrared limiter 36 drops to the shading plate 38, the controller controls the servo motor 21 to be powered on and start, driving the conveying auger 17 to rotate, thereby realizing the quantitative transmission of flour.

[0075] In this embodiment, an exhaust fan 39 is provided on the support frame 1 near the driving pulley 2; a scraper 40 is provided on the support frame 1 below the driving pulley 2; a second feed pipe 41 is provided on the side of the exhaust fan 39; a drying box 42 is fixedly connected to the bottom surface of the conveyor belt 5 on the support frame 1; and a plurality of hot air drying tubes 44 are provided through the side of the drying box 42.

[0076] The end of the conveyor belt 5 is near the driving pulley 2. When the bread is taken, flour and dough remain on the conveyor belt 5. The exhaust fan 39 is started to suck the residual flour on the surface of the conveyor belt 5 into the second feed pipe 41 and then into the external dust bag for collection; the residual dough adhering to the surface of the conveyor belt 5 is scraped off by the scraper 40; dry hot air is introduced into the drying box 42 through the hot air drying pipe 44 to dry the conveyor belt 5 at the bottom.

[0077] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0078] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for preparing low GI functional bread, characterized in that: The steps include: The first step is to grind the barley to obtain wheat flour for later use; simultaneously squeeze the apples and fresh peaches to obtain juice for later use; The second step is to fluidize the white barley at 165°C for 15 seconds; and fluidize the buckwheat at 135°C for 15 seconds; and evenly mix the white barley and buckwheat after high temperature fluidization, and then grind them to obtain flour for later use; Step 3: Evenly mix the wheat flour in the first step with the cereal flour in the second step to obtain a low GI mixed flour, put it into a dough mixer together with the juice, butter, salt and dry yeast, and add 100-120 parts of purified water to mix the flour; Step 4: the low GI dough prepared in the step 3 is divided into equal parts, rolled into balls, and then conveyed to a fermentation box through a conveyor for fermentation. When the dough doubles in size, it is taken out and conveyed to an oven through a conveyor for baking for 20 minutes to prepare low GI functional bread. The weight portion of the barley is 40-50 parts; the weight portion of the white highland barley is 20-25 parts; the weight portion of the buckwheat is 15-25 parts; The weight of the butter is 10-15 parts; the weight of the salt is 10-15 parts; the weight of the dry yeast is 0.75-1 part; The weight portion of the apples is 5-9 parts; the weight portion of the fresh peaches is 5-11 parts; The transmission device in the fourth step comprises a support frame (1); a driving pulley (2) and a driven pulley (3) are rotatably arranged at both ends of the support frame (1); a driving motor (4) is fixedly mounted on the support frame (1); an output end of the driving motor (4) is fixedly connected to a connecting shaft at the end of the driving pulley (2); a conveying belt (5) is arranged between the driving pulley (2) and the driven pulley (3); The surface of the conveyor belt (5) is provided with grooves (6) distributed in a linear array; adjacent grooves (6) divide the conveyor belt (5) into a plurality of placement areas (7); and a matching anti-sticking conveyor belt (43) is provided on the outer peripheral side surface of the conveyor belt (5) provided with the grooves (6); Mounting plates (8) are fixedly connected to both sides of the support frame (1) near the driven pulley (3); a flour sprinkling assembly (9) is fixedly connected between the two mounting plates (8) via fastening bolts; the flour sprinkling assembly (9) comprises a containing member (10) and a sliding member (11); the sliding member (11) and the containing member (10) are slidably matched; The containing member (10) comprises a flour box (12); both sides of the flour box (12) are provided with L-shaped support plates (13); the side of the L-shaped support plate (13) is provided with a through hole; the through hole is slidably matched with the mounting plate (8); the side of the L-shaped support plate (13) is symmetrically and fixedly connected with a positioning plate (14) located on both sides of the through hole; the surface of the mounting plate (8) is provided with a plurality of mounting holes (15); the positioning plate (14) is fixedly connected to the mounting holes (15) by fastening bolts; A first feeding pipe (16) is provided in a linear array and penetrates the side of the flour box (12) near the inner bottom surface; a conveying screw (17) is provided inside the first feeding pipe (16) and is rotatably arranged on the inner wall of the flour box (12); an L-shaped discharge barrel (18) is fixedly connected to the end of the first feeding pipe (16); a discharge port (19) is provided on the side of the L-shaped discharge barrel (18); a connecting shaft (20) is fixedly connected to the end of the conveying screw (17) and penetrates and is rotatably arranged on the inner wall of the L-shaped discharge barrel (18); a servo motor (21) is fixedly installed on the side of the flour box (12); a driving sprocket (22) is fixedly connected to the output end of the servo motor (21); a driven sprocket (23) is fixedly connected to the end of the connecting shaft (20); a chain (24) is meshed between each driven sprocket (23) and the driving sprocket (22); The side of the L-shaped discharge barrel (18) is symmetrically fixedly connected to a mounting frame (25); the surface of the L-shaped discharge barrel (18) is fixedly connected to an I-shaped plate (26) by fastening bolts; the bottom surface of the I-shaped plate (26) is symmetrically fixedly connected to a sliding rod (27); the sliding member (11) comprises a plurality of sealing plates (28); a guide plate (29) is fixedly connected between adjacent sealing plates (28); the guide plate (29) and the mounting frame (25) are slidably matched; a C-shaped plate (30) is fixedly connected between the two guide plates (29); sliding holes (31) are symmetrically opened on the surface of the C-shaped plate (30); the sliding rod (27) and the sliding hole (31) are slidably matched; a return spring (32) is symmetrically fixedly connected between the C-shaped plate (30) and the I-shaped plate (26); the two return springs (32) are sleeved on the corresponding sliding rods (27); The bottom surface of the C-shaped plate (30) is fixedly connected to a vertical rod (33); the bottom of the vertical rod (33) is fixedly connected to a mounting shell (34); a roller (35) is rotatably arranged inside the mounting shell (34); an infrared stopper (36) is fixedly connected to the side of the sealing plate (28); a fixing plate (37) is fixedly connected to the side of the L-shaped support plate (13); a light shielding plate (38) is fixedly connected to the side of the fixing plate (37); a controller is arranged on the side of the fixing plate (37); an output end of the controller is electrically connected to the servo motor (21), and an input end thereof is electrically connected to the infrared stopper (36); An exhaust fan (39) is provided on the support frame (1) near the driving pulley (2); a scraper (40) is provided on the support frame (1) below the driving pulley (2); a second feed pipe (41) is provided on the side of the exhaust fan (39); a drying box (42) is fixedly connected to the bottom surface of the conveying belt (5) on the support frame (1); and a plurality of hot air drying pipes (44) are provided through the side of the drying box (42).

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