Low-sugar low-oil crab apple pastry and production system thereof

Abstract

The invention discloses low-sugar low-oil crab apple pastries and a production system thereof, and relates to the technical field of pastry processing. Comprising suaeda salsa seeds, suaeda salsa powder, oat fibers, fructo-oligosaccharide and vegetable oil; the middle layer comprises suaeda glauca tea, suaeda glauca powder, corn starch, xanthan gum and curcumin; an epidermal layer: suaeda glauca powder, wheat bran, flaxseed powder, egg white and carotene; wherein the vegetable oil is olive oil or coconut oil. According to the crab apple crisp added with the suaeda glauca tea and the suaeda glauca seeds, the uric acid level in blood can be effectively reduced, and the crab apple crisp has a positive effect on prevention and treatment of diseases such as gout; in addition, the suaeda glauca tea and the suaeda glauca seeds contain various vitamins, mineral substances and antioxidant substances, and can supplement important nutrients possibly lacked in daily diet. By using high-fiber raw materials such as wheat bran and flaxseed powder, the dietary fiber content of the product is increased, and the health of a digestive system is promoted.

Description

Technical Field

[0001] The invention relates to the technical field of pastry processing, in particular to a low-sugar and low-oil sand apple pastry and a production system thereof. Background Art

[0002] In recent years, with the improvement of living standards and changes in eating habits, hyperuricemia and its complication, gout, have become one of the common metabolic diseases that affect human health. According to statistics, the number of people suffering from hyperuricemia is increasing year by year worldwide. Therefore, it is particularly important to find a safe and effective way to control the level of uric acid in the body.

[0003] Currently, the two main methods used in clinical practice to manage hyperuricemia are drug therapy (such as allopurinol) and non-drug intervention (such as a low-purine diet). However, long-term use of certain drugs may cause side effects; and simply adjusting the dietary structure can help reduce exogenous purine intake, but it has limited effect for people who already have a high endogenous uric acid production problem. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a low-sugar and low-oil sand apple crisp and a production system thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A low-sugar and low-oil sand fruit crisp comprising:

[0007] Filling layer: Suaeda salsa seeds, Suaeda salsa powder, oat fiber, oligofructose, vegetable oil;

[0008] Middle layer: Suaeda salsa tea, Suaeda salsa powder, corn starch, xanthan gum, curcumin;

[0009] Epidermis: Suaeda salsa powder, wheat bran, flaxseed powder, egg white, carotene;

[0010] Wherein, the vegetable oil is olive oil or coconut oil.

[0011] As a preferred embodiment of the present invention: the production system of the sand fruit crisp comprises a steaming device, and the steaming device comprises:

[0012] A steaming device body, a water chamber is arranged at the bottom of the steaming device body, and a heating mechanism is arranged at the bottom of the water chamber;

[0013] An annular support, which is installed on the inner side of the bottom of the steaming device body, and is located between the steaming device body and the water chamber. The water chamber is connected to the inside of the steaming device body through the middle of the annular support, and the top of the annular support is a trumpet-shaped structure with a gradually increasing inner diameter;

[0014] A guide frame is installed on the inner side of the steaming device body, a slide rod is slidably connected to the inner wall of the guide frame, a blocking plate is installed at the bottom of the slide rod, and the outer side of the blocking plate is an annular arc structure that matches the trumpet-shaped structure of the annular carrier;

[0015] A ball seat, which is mounted on the top of the slide bar;

[0016] The accommodating drawer is detachable from the main body of the steaming device. An annular flexible cage cloth layer is arranged at the bottom of the accommodating drawer. A convex block is arranged at the center of the cage cloth layer. A movable rod is slidably connected in the convex block. A fixing knob for fixing the movable rod is connected to the inner wall of one side of the convex block through a thread. A convex ball is fixed at the bottom end of the fixing knob, and the convex ball is adapted to the ball seat.

[0017] The support frame is installed on the outer wall of the bottom of the storage drawer, and a ring plate is arranged at the center of the support frame. The movable rod is connected to the inner wall of the ring plate by sliding up and down, and a spring is installed between the top of the convex ball and the bottom of the ring plate;

[0018] An annular carrier plate is installed on the inner side of the steaming device body, an annular side plate is installed on the outer side of the receiving drawer, the annular side plate is matched with the annular carrier plate, an annular sealing ring is arranged on the top of the annular carrier plate; handles are arranged on both sides of the top of the receiving drawer.

[0019] As a preferred embodiment of the present invention: a top cover is hingedly connected to the top of the steaming device body, a steam discharge pipe is arranged on the top of the top cover, and a steam discharge valve for controlling the on-off of the steam discharge pipe is arranged on the steam discharge pipe.

[0020] As a preferred embodiment of the present invention: the side surface of the annular carrier is provided with circumferentially distributed side tubes, and a sealing piece is detachably mounted on the inner wall of one end of the side tube through a thread.

[0021] As a preferred embodiment of the present invention: a water tank is arranged on one side of the steaming device body, a first water adding pipe is connected to the top of the water tank, a first water adding control valve for controlling the on-off of the first water adding pipe is arranged on the first water adding pipe, the bottom of the water tank is connected to the water chamber through a second water adding pipe, and a second water adding control valve for controlling the on-off of the second water adding pipe is arranged on the second water adding pipe.

[0022] As a preferred embodiment of the present invention: a surplus water discharge pipe is arranged at the bottom of the water chamber, and a surplus water discharge valve for controlling the opening and closing of the surplus water discharge pipe is arranged on the surplus water discharge pipe; a diaphragm is arranged between the top of the sealing plate and the outer wall of the sliding rod, and an annular liquid collecting cavity structure with a V-shaped cross-section is formed at the outer side of the bottom of the annular carrier and the inner side of the bottom of the steaming device body, a water discharge pipe is arranged at the bottom of the annular liquid collecting cavity, and a water discharge valve for controlling the opening and closing of the water discharge pipe is arranged on the water discharge pipe.

[0023] As a preferred embodiment of the present invention: the production system of the sand fruit crisps further includes a soaking device, and the soaking device includes:

[0024] A soaking box, wherein a support plate is fixed to the inner wall of the side of the soaking box, and the support plate is adapted to the annular carrier plate;

[0025] A support buckle is fixed to the inner wall at the bottom of the soaking box, and the support buckle is matched with the support frame.

[0026] As a preferred embodiment of the present invention: a toggle drive motor is installed on the outer wall of one side of the immersion box, and the output end of the toggle drive motor is transmission-connected with a rotating shaft, the rotating shaft seal rotates on the inner wall of the immersion box, a shift block is installed on the rotating shaft, and when the support frame is fixed on the support buckle, the shift block is adapted to the position of the convex ball.

[0027] As a preferred embodiment of the present invention: a mounting frame is fixed on the soaking box, a rotary drive motor is installed on the mounting frame, an output end of the rotary drive motor is transmission-connected to a stirring frame, and the stirring frame is located inside the soaking box.

[0028] As a preferred embodiment of the present invention, the production method of the sand fruit crisp comprises the following steps:

[0029] S1: Preparation of filling layer;

[0030] S11: soaking the Suaeda salsa by a soaking device to remove impurities, then drying and powdering;

[0031] S12: mixing Suaeda salsa seeds and Suaeda salsa powder according to a certain proportion, and adding oat fiber and oligofructose;

[0032] S13: Add vegetable oil and stir evenly until a plastic filling is formed;

[0033] S14: Put the filling into the refrigerator to harden;

[0034] S2: preparation of the middle layer;

[0035] S21: extracting concentrated liquid by soaking Suaeda salsa tea in water, and mixing the concentrated liquid with Suaeda salsa powder;

[0036] S22: Add corn starch and xanthan gum, and stir until there are no particles;

[0037] S23: heating and stirring until gelatinization is achieved to obtain a paste, which is cooled for later use;

[0038] S3: Preparation of epidermal layer;

[0039] S31: Mix the alkali sedge powder, wheat bran, flaxseed powder and egg white evenly;

[0040] S32: Add water and natural pigments and mix into dough;

[0041] S33: Flatten the dough and cut into round pieces;

[0042] S4: Combination and Forming;

[0043] S41: taking the filling and putting it into the paste in the middle layer, so that the paste is evenly wrapped around the outside of the filling;

[0044] S42: Wrap the outside with round dough;

[0045] S5: steaming and drying;

[0046] S51: preheating the steaming device and putting the sand fruit crisps into the steaming device;

[0047] S52: Take out the steamed sand apple cake and cool it naturally to room temperature;

[0048] S53: Put the cooled sand apple crisps into the oven and bake until the surface turns golden brown.

[0049] The beneficial effects of the present invention are:

[0050] 1. The sand apple crisps added with alkali sedge tea and alkali sedge seeds of the present invention can effectively reduce the uric acid level in the blood, which has a positive effect on the prevention and treatment of diseases such as gout; in addition, alkali sedge tea and alkali sedge seeds contain multiple vitamins, minerals and antioxidants, which can supplement important nutrients that may be lacking in daily diet; by using high-fiber raw materials such as wheat bran and flaxseed powder, the dietary fiber content of the product is increased, which helps to promote the health of the digestive system.

[0051] 2. The present invention can place the materials to be steamed in the receiving drawer by arranging a steaming device, and place the receiving drawer in the main body of the steaming device, and support it with a ring-shaped carrier plate, and support the convex ball with a ball seat. During steaming, steam is generated in the water chamber based on the heating of the heating mechanism. Under the action of air pressure, the sealing plate is frequently lifted up, and steam enters the main body of the steaming device to heat the food. Moreover, since the sealing plate is continuously lifted up, the ball seat can be urged to continuously lift the convex ball and the movable rod upward, so that the convex block continuously fluctuates, thereby achieving the effect of continuously switching between the two forms of the middle depression and the middle protrusion under the cooperation of the deformation of the cage cloth layer, so that the food can continuously move in the receiving drawer, thereby improving the steaming effect, reducing the adhesion to a certain extent, and improving reliability.

[0052] 3. By providing side pipes and plugging pieces, the present invention can disassemble and assemble a corresponding number of plugging pieces at the end of the side pipe according to actual needs, thereby adjusting the steam delivery path and improving the flexibility of use.

[0053] 4. The present invention can control the conduction of the first water adding control valve by setting up structures such as a water tank, use the first water adding pipe to add water into the water tank, and then control the first water adding control valve to close and the second water adding control valve to conduct, so as to replenish the water in the water tank into the water chamber, and adopt double valve body control to improve safety.

[0054] 5. The present invention provides a support plate and a support buckle, so that when soaking is required, the receiving drawer containing the material can be placed on the support plate, and the support buckle can be used to clamp and fix the support frame to facilitate the soaking process, thereby improving practicality.

[0055] 6. The present invention, by setting structures such as a shifting block, can control the rotation of the rotating shaft based on the operation of the shifting drive motor according to actual needs, and use the shifting block to periodically shift the convex ball, thereby causing the convex block to continuously rise and fall. In this way, with the cooperation of the deformation of the cage cloth layer, the two forms of the middle depression and the middle protrusion are continuously switched, so that the food can be continuously moved in the receiving drawer, thereby improving the soaking effect.

[0056] 7. The present invention is provided with structures such as a rotating drive motor and a stirring frame, which can work based on the rotating drive motor to drive the stirring frame to stir the water in the soaking box, so that the water and the food are in more complete contact, which is beneficial to remove impurities on the surface of the food and improves practicality. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 This is a schematic diagram of the structure of a low-sugar and low-oil sand fruit crisp proposed by the present invention;

[0058] Figure 2 This is a schematic structural diagram of a steaming device and a soaking device in a production system of low-sugar and low-oil sand apple crisps proposed by the present invention;

[0059] Figure 3 This is a structural schematic diagram of a steaming device and a soaking device in a production system of low-sugar and low-oil sand apple crisps proposed by the present invention from another angle;

[0060] Figure 4 This is a schematic structural diagram of a soaking device in a production system of low-sugar and low-oil sand apple crisps proposed by the present invention;

[0061] Figure 5 This is a schematic structural diagram of the cooperation between the support buckle and the support frame of the production system of the low-sugar and low-oil sand pear crisps proposed by the present invention;

[0062] Figure 6 This is a structural schematic diagram of a steaming device in a production system of low-sugar and low-oil sand apple crisps proposed by the present invention;

[0063] Figure 7 This is a structural schematic diagram of a cross-section of the main body of a steaming device of a production system for low-sugar and low-oil sand apple crisps proposed by the present invention;

[0064] Figure 8 This is a schematic structural diagram of the coordination between a convex ball and a ball seat in a production system of low-sugar and low-oil sand pear crisps proposed by the present invention;

[0065] Fig. 9 This is a schematic structural diagram of a cross-section of an annular carrier, a water chamber and a sealing plate of a production system of low-sugar and low-oil sand apple crisps proposed by the present invention;

[0066] Fig.10 This is a comparison chart of the uric acid-lowering effects of the added amounts of Suaeda salsa tea and Suaeda salsa seeds in the present invention.

[0067] In the figure: 1 a steaming device body, 2 a first water adding pipe, 3 a first water adding control valve, 4 a water tank, 5 a heating mechanism, 6 a soaking tank, 7 a toggle drive motor, 8 a receiving drawer, 9 a surplus water discharge pipe, 10 a water accumulation discharge pipe, 11 a steam discharge pipe, 12 a steam discharge valve, 13 a top cover, 14 a second water adding control valve, 15 a second water adding pipe, 16 a stirring frame, 17 a cage cloth layer, 18 a handle, 19 a mounting frame, 20 a support plate, 21 a rotating drive motor, 22 a support buckle, 23 a support frame, 24 a toggle block, 25 a convex ball, 26 a rotating shaft, 27 a guide frame, 28 a slide rod, 29 a side pipe, 30 annular carrier, 31 a water chamber, 32 annular liquid collecting chamber, 33 a blocking member, 34 a diaphragm, 35 annular carrier plate, 36 a ball seat, 37 a spring, 38 a convex block, 39 a fixed knob, 40 a movable rod, 41 annular side plate, and 42 a blocking plate. DETAILED DESCRIPTION

[0068] The technical solution of the present invention is further described in detail below in conjunction with specific implementation methods.

[0069] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0070] Embodiment 1:

[0071] A low-sugar and low-oil sand fruit crisp, such as Figure 1 As shown, including:

[0072] Filling layer: Suaeda salsa seeds, Suaeda salsa powder, oat fiber, oligofructose (as a natural sweetener), vegetable oil (such as olive oil or coconut oil);

[0073] Middle layer: Suaeda salsa tea, Suaeda salsa powder, corn starch, xanthan gum (for increasing viscosity and stability), natural pigments (such as curcumin, for coloring);

[0074] Epidermis: Suaeda salsa powder, wheat bran, flaxseed powder, egg white (used to increase fiber content and protein), natural pigments (such as carotene, for coloring).

[0075] Embodiment 2:

[0076] A production system for low-sugar and low-oil shaguo crisps, such as Figure 1-9 As shown, it includes a steaming device, and the steaming device includes:

[0077] The steaming device body 1 has a water chamber 31 at the bottom thereof, and a heating mechanism 5 is disposed at the bottom of the water chamber 31;

[0078] The annular support 30 is installed on the inner side of the bottom of the steaming device body 1. The annular support 30 is located between the steaming device body 1 and the water chamber 31. The water chamber 31 is connected to the inside of the steaming device body 1 through the middle of the annular support 30. The top of the annular support 30 is a trumpet-shaped structure with a gradually increasing inner diameter.

[0079] The guide frame 27 is installed on the inner side of the steaming device body 1. The inner wall of the guide frame 27 is slidably connected with a slide bar 28. A blocking plate 42 is installed at the bottom of the slide bar 28. The outer side of the blocking plate 42 is an annular arc surface structure that matches the trumpet-shaped structure of the annular carrier 30.

[0080] A ball seat 36, the ball seat 36 is mounted on the top of the slide bar 28;

[0081] The accommodating tray 8 is detachable from the main body 1 of the steaming device. A ring-shaped flexible cage cloth layer 17 is arranged at the bottom of the accommodating tray 8. A convex block 38 is arranged at the center of the cage cloth layer 17. A movable rod 40 is slidably connected in the convex block 38. A fixing knob 39 for fixing the movable rod 40 is connected to the inner wall of one side of the convex block 38 by a thread. A convex ball 25 is fixed at the bottom end of the fixing knob 39. The convex ball 25 is adapted to the ball seat 36. The cage cloth layer 17 is slightly larger in size, leaving a certain amount of redundancy for deformation, or having an elastic or micro-elastic effect.

[0082] The support frame 23 is mounted on the outer wall of the bottom of the receiving drawer 8. A ring plate is provided at the center of the support frame 23. The movable rod 40 is connected to the inner wall of the ring plate by sliding up and down. A spring 37 is installed between the top of the convex ball 25 and the bottom of the ring plate.

[0083] The annular carrier plate 35 is installed on the inner side of the steaming device body 1. An annular side plate 41 is installed on the outer side of the receiving drawer 8. The annular side plate 41 is matched with the annular carrier plate 35. An annular sealing ring is arranged on the top of the annular carrier plate 35. Handles 18 are arranged on both sides of the top of the receiving drawer 8.

[0084] By setting up the steaming device, the material to be steamed can be placed in the receiving drawer 8, and the receiving drawer 8 is placed in the main body 1 of the steaming device, and supported by the annular carrier plate 35, and the ball seat 36 supports the convex ball 25. During steaming, based on the heating of the heating mechanism 5, steam is generated in the water chamber 31, and under the action of air pressure, the sealing plate 42 is frequently lifted up, and the steam enters the main body 1 of the steaming device to heat the food. Moreover, since the sealing plate 42 is continuously lifted up, the ball seat 36 can be prompted to continuously lift the convex ball 25 and the movable rod 40 upward, so that the protrusion 38 is constantly fluctuating, thereby achieving the effect of constantly switching between the two forms of the middle depression and the middle protrusion under the cooperation of the deformation of the cage cloth layer 17, so that the food can continuously move in the receiving drawer 8, thereby improving the steaming effect, and reducing the adhesion to a certain extent, thereby improving reliability.

[0085] To facilitate the discharge of steam; Figure 2 , Figure 7 As shown, a top cover 13 is hingedly connected to the top of the steaming device body 1 , a steam discharge pipe 11 is arranged on the top of the top cover 13 , and a steam discharge valve 12 for controlling the on-off of the steam discharge pipe 11 is arranged on the steam discharge pipe 11 .

[0086] In order to improve the flexibility of use; Fig. 9 As shown, the side of the annular carrier 30 is provided with circumferentially distributed side tubes 29, and a plugging member 33 is detachably installed on the inner wall of one end of the side tube 29 through a thread;

[0087] By providing the side pipe 29 and the blocking piece 33 , a corresponding number of blocking pieces 33 can be installed and disassembled at the end of the side pipe 29 according to actual needs, thereby adjusting the steam delivery path and improving the flexibility of use.

[0088] In order to facilitate the addition of water; Figure 3 , Figure 6 As shown, a water tank 4 is provided on one side of the steaming device body 1, a first water adding pipe 2 is connected to the top of the water tank 4, a first water adding control valve 3 for controlling the on and off of the first water adding pipe 2 is provided on the first water adding pipe 2, the bottom of the water tank 4 is connected to the water chamber 31 through a second water adding pipe 15, and a second water adding control valve 14 for controlling the on and off of the second water adding pipe 15 is provided on the second water adding pipe 15;

[0089] By setting up structures such as a water tank 4, the first water adding control valve 3 can be controlled to be turned on, and water can be added to the water tank 4 using the first water adding pipe 2. The first water adding control valve 3 can then be controlled to be closed and the second water adding control valve 14 can be turned on to replenish the water in the water tank 4 into the water chamber 31. Double valve body control is used to improve safety.

[0090] In order to facilitate the discharge of water; Figure 7 , Fig. 9As shown, a residual water discharge pipe 9 is arranged at the bottom of the water chamber 31, and a residual water discharge valve for controlling the on-off of the residual water discharge pipe 9 is arranged on the residual water discharge pipe 9; a diaphragm 34 is arranged between the top of the sealing plate 42 and the outer wall of the sliding rod 28 to prevent water from gathering in the sealing plate 42, and an annular liquid collecting chamber 32 structure with a V-shaped cross-section is formed on the outer side of the bottom of the annular carrier 30 and the inner side of the bottom of the steaming device body 1, a water discharge pipe 10 is arranged at the bottom of the annular liquid collecting chamber 32, and a water discharge valve for controlling the on-off of the water discharge pipe 10 is arranged on the water discharge pipe 10.

[0091] To facilitate the soaking process; Figure 3 , Figure 4 As shown, the production system of the sand fruit crisp also includes a soaking device, and the soaking device includes:

[0092] A soaking box 6, a support plate 20 is fixed to the inner wall of the side of the soaking box 6, and the support plate 20 is adapted to the annular carrier plate 35;

[0093] A support buckle 22, the support buckle 22 is fixed to the inner wall of the bottom of the soaking box 6, and the support buckle 22 is adapted to the support frame 23;

[0094] By providing the support plate 20 and the support buckle 22, when soaking is required, the receiving drawer 8 containing the material can be placed on the support plate 20, and the support frame 23 can be clamped and fixed by the support buckle 22 to facilitate the soaking process, thereby improving practicality.

[0095] To improve the soaking effect; Figure 5 As shown, a toggle drive motor 7 is installed on the outer wall of one side of the soaking box 6, and the output end of the toggle drive motor 7 is connected to the rotating shaft 26 in a transmission manner. The rotating shaft 26 is sealed and rotated on the inner wall of the soaking box 6. A toggle block 24 is installed on the rotating shaft 26. When the support frame 23 is fixed on the support buckle 22, the toggle block 24 is matched with the convex ball 25.

[0096] By setting structures such as the shifting block 24, it is possible to control the rotation of the rotating shaft 26 based on the operation of the shifting drive motor 7 according to actual needs, and use the shifting block 24 to periodically shift the convex ball 25, thereby causing the convex block 38 to continuously rise and fall. With the cooperation of the deformation of the cage cloth layer 17, the effect of continuously switching between the two forms of the middle depression and the middle protrusion is achieved, so that the food can be continuously moved in the receiving drawer 8, thereby improving the soaking effect.

[0097] To improve the soaking effect; Figure 4 As shown, a mounting frame 19 is fixed on the soaking box 6, a rotating drive motor 21 is installed on the mounting frame 19, and the output end of the rotating drive motor 21 is drivingly connected to a stirring frame 16, and the stirring frame 16 is located inside the soaking box 6;

[0098] By providing structures such as a rotating drive motor 21 and a stirring frame 16, the rotating drive motor 21 can drive the stirring frame 16 to stir the water in the soaking box 6, thereby allowing the water to come into more complete contact with the food, thereby facilitating the removal of impurities on the surface of the food and improving practicality.

[0099] The production method of the sand fruit crisp comprises the following steps:

[0100] S1: Preparation of filling layer;

[0101] S11: soaking the Suaeda salsa by a soaking device to remove impurities, then drying and powdering;

[0102] S12: mixing Suaeda salsa seeds and Suaeda salsa powder according to a certain proportion, and adding oat fiber and oligofructose;

[0103] S13: Add vegetable oil and stir evenly until a plastic filling is formed;

[0104] S14: Put the filling into the refrigerator to harden;

[0105] S2: preparation of the middle layer;

[0106] S21: extracting concentrated liquid by soaking Suaeda salsa tea in water, and mixing the concentrated liquid with Suaeda salsa powder;

[0107] S22: Add corn starch and xanthan gum, and stir until there are no particles;

[0108] S23: heating and stirring until gelatinization is achieved to obtain a paste, which is cooled for later use;

[0109] S3: Preparation of epidermal layer;

[0110] S31: Mix the alkali sedge powder, wheat bran, flaxseed powder and egg white evenly;

[0111] S32: Add water and natural pigments and mix into dough;

[0112] S33: Flatten the dough and cut into round pieces;

[0113] S4: Combination and Forming;

[0114] S41: taking the filling and putting it into the paste in the middle layer, so that the paste is evenly wrapped around the outside of the filling;

[0115] S42: Wrap the outside with round dough;

[0116] S5: steaming and drying;

[0117] S51: preheating the steaming device and putting the sand fruit crisps into the steaming device;

[0118] S52: Take out the steamed sand apple cake and cool it naturally to room temperature;

[0119] S53: Put the cooled sand apple crisps into the oven and bake until the surface turns golden brown.

[0120] Experiment on the effect of Suaeda salsa tea and Suaeda salsa seeds added on the uric acid-lowering effect of Shaguosu:

[0121] 1. Research objectives:

[0122] This study aims to explore the effects of different amounts of Suaeda salsa tea and Suaeda salsa seeds added to sand pear cake on body conditioning, especially the effect of lowering uric acid. By comparing products with different formulas, their potential health benefits can be evaluated.

[0123] 2. Research Hypothesis:

[0124] Different concentrations of Suaeda salsa tea extract will have a significant effect on the uric acid lowering effect.

[0125] Adding different proportions of Suaeda salsa seeds will affect the nutritional composition of the product and its conditioning effect on the body.

[0126] Combining Suaeda tea and Suaeda seeds may produce a synergistic effect and enhance the uric acid-lowering effect.

[0127] 3. Experimental design:

[0128] 1. Variable setting:

[0129] Independent variables:

[0130] Addition amount of alkali sedge tea (X levels, e.g. 0%, 2%, 4%, 6%)

[0131] Addition amount of Suaeda salsa seeds (Y levels, e.g. 5%, 10%, 15%)

[0132] Dependent Variable:

[0133] Effects of the product on uric acid levels in subjects

[0134] Other relevant health indicators (such as blood pressure, blood sugar, blood lipids, etc.)

[0135] (II) Grouping:

[0136] Different experimental groups were formed according to the different addition amounts of Suaeda salsa tea and Suaeda salsa seeds, as well as a control group (without adding any ingredients).

[0137] (III) Sample selection:

[0138] A certain number of healthy volunteers were selected as subjects to ensure that the sample was representative.

[0139] (IV) Experimental process:

[0140] Baseline data collection: All participants were tested for uric acid levels and health status before the start of the trial.

[0141] Intervention: Each participant was asked to eat products containing different formulations of sand fruit crisps according to a prescribed diet plan for a certain period (e.g., four weeks).

[0142] Follow-up monitoring: Regularly measure participants' uric acid levels and changes in health status.

[0143] Data analysis: Compare the data differences among the groups and evaluate the effects of different supplementary doses on the uric acid-lowering effect.

[0144]

[0145] (V) Experimental data:

[0146] in:

[0147] Uric acid reduction percentage = [(average uric acid value before the test - average uric acid value after the test) / average uric acid value before the test] x 100%;

[0148] The number of subjects in each group was the same and they were matched as much as possible in terms of gender, age, and initial health status.

[0149] All participants followed the same dietary and lifestyle guidelines.

[0150] Data analysis showed that with the increase of Suaeda salsa tea and Suaeda salsa seeds, the uric acid-lowering effect gradually increased, especially when the two were used in combination.

[0151] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A low-sugar and low-oil sand apple crisp, characterized in that: include: Filling layer: Suaeda salsa seeds, Suaeda salsa powder, oat fiber, oligofructose, vegetable oil; Middle layer: Suaeda salsa tea, Suaeda salsa powder, corn starch, xanthan gum, curcumin; Epidermis: Suaeda salsa powder, wheat bran, flaxseed powder, egg white, carotene; Wherein, the vegetable oil is olive oil or coconut oil.

2. The low-sugar and low-oil sand apple crisp according to claim 1, characterized in that: The production system of the sand fruit crisp comprises a steaming device, and the steaming device comprises: A steaming device body (1), wherein a water chamber (31) is arranged at the bottom of the steaming device body (1), and a heating mechanism (5) is arranged at the bottom of the water chamber (31); an annular support (30), the annular support (30) being mounted on the inner side of the bottom of the steaming device body (1), the annular support (30) being located between the steaming device body (1) and the water chamber (31), the water chamber (31) being connected to the interior of the steaming device body (1) through the middle of the annular support (30), and the top of the annular support (30) being a trumpet-shaped structure with a gradually increasing inner diameter; A guide frame (27), the guide frame (27) being mounted on the inner side of the steaming device body (1), the inner wall of the guide frame (27) being slidably connected to a slide rod (28), a blocking plate (42) being mounted on the bottom of the slide rod (28), and the outer side of the blocking plate (42) being an annular arc surface structure adapted to the trumpet-shaped structure of the annular carrier (30); A ball seat (36), the ball seat (36) is mounted on the top of the slide rod (28); A storage drawer (8), the storage drawer (8) being detachable from the steaming device body (1), the bottom of the storage drawer (8) being provided with an annular flexible cage cloth layer (17), the center of the cage cloth layer (17) being provided with a convex block (38), a movable rod (40) being slidably connected inside the convex block (38), a fixing knob (39) for fixing the movable rod (40) being connected to an inner wall of one side of the convex block (38) by means of a thread, a convex ball (25) being fixed to the bottom end of the fixing knob (39), the convex ball (25) being adapted to fit the ball seat (36); A support frame (23), the support frame (23) is mounted on the outer wall of the bottom of the receiving drawer (8), an annular plate is provided at the center of the support frame (23), a movable rod (40) is slidably connected to the inner wall of the annular plate up and down, and a same spring (37) is installed between the top of the convex ball (25) and the bottom of the annular plate; An annular carrier plate (35) is mounted on the inner side of the steaming device body (1); an annular side plate (41) is mounted on the outer side of the receiving drawer (8); the annular side plate (41) is matched with the annular carrier plate (35); an annular sealing ring is arranged on the top of the annular carrier plate (35); and handles (18) are arranged on both sides of the top of the receiving drawer (8).

3. The low-sugar and low-oil sand apple crisp according to claim 2, characterized in that: A top cover (13) is hingedly connected to the top of the steaming device body (1), a steam discharge pipe (11) is arranged on the top of the top cover (13), and a steam discharge valve (12) for controlling the on / off of the steam discharge pipe (11) is arranged on the steam discharge pipe (11).

4. The low-sugar and low-oil sand apple crisp according to claim 2, characterized in that: The side surface of the annular carrier (30) is provided with side tubes (29) distributed in a circumference, and a sealing member (33) is detachably mounted on the inner wall of one end of the side tube (29) via a thread.

5. The low-sugar and low-oil sand apple crisp according to claim 2, characterized in that: A water tank (4) is provided on one side of the steaming device body (1); a first water adding pipe (2) is connected to the top of the water tank (4); a first water adding control valve (3) for controlling the on-off of the first water adding pipe (2) is provided on the first water adding pipe (2); the bottom of the water tank (4) is connected to the water chamber (31) via a second water adding pipe (15); a second water adding control valve (14) for controlling the on-off of the second water adding pipe (15) is provided on the second water adding pipe (15).

6. The low-sugar and low-oil sand apple crisp according to claim 2, characterized in that: A residual water discharge pipe (9) is arranged at the bottom of the water chamber (31), and a residual water discharge valve for controlling the on-off of the residual water discharge pipe (9) is arranged on the residual water discharge pipe (9); a diaphragm (34) is arranged between the top of the blocking plate (42) and the outer wall of the sliding rod (28); the outer side of the bottom of the annular carrier (30) and the inner side of the bottom of the steaming device body (1) form an annular liquid collecting cavity (32) structure with a V-shaped cross section; a water discharge pipe (10) is arranged at the bottom of the annular liquid collecting cavity (32), and a water discharge valve for controlling the on-off of the water discharge pipe (10) is arranged on the water discharge pipe (10).

7. The low-sugar and low-oil sand apple crisp according to claim 2, characterized in that: The production system of the sand fruit crisp also includes a soaking device, which includes: A soaking box (6), wherein a support plate (20) is fixed to the inner wall of the side of the soaking box (6), and the support plate (20) is adapted to the annular carrier plate (35); A support buckle (22) is fixed to the inner wall of the bottom of the soaking box (6), and the support buckle (22) is matched with the support frame (23).

8. The low-sugar and low-oil sand apple crisp according to claim 7, characterized in that: A toggle drive motor (7) is installed on the outer wall of one side of the soaking box (6); the output end of the toggle drive motor (7) is drivingly connected to a rotating shaft (26); the rotating shaft (26) is sealed and rotated on the inner wall of the soaking box (6); a toggle block (24) is installed on the rotating shaft (26); when the support frame (23) is fixed on the support buckle (22), the position of the toggle block (24) and the convex ball (25) are matched.

9. The low-sugar and low-oil sand apple crisp according to claim 8, characterized in that: A mounting frame (19) is fixed on the soaking box (6), a rotary drive motor (21) is mounted on the mounting frame (19), an output end of the rotary drive motor (21) is drivingly connected to a stirring frame (16), and the stirring frame (16) is located inside the soaking box (6).

10. The low-sugar and low-oil sand apple crisp according to claim 7, characterized in that: The production method of the sand fruit crisp comprises the following steps: S1: Preparation of filling layer; S11: soaking the Suaeda salsa by a soaking device to remove impurities, then drying and powdering; S12: mixing Suaeda salsa seeds and Suaeda salsa powder according to a certain proportion, and adding oat fiber and oligofructose; S13: Add vegetable oil and stir evenly until a plastic filling is formed; S14: Put the filling into the refrigerator to harden; S2: preparation of the middle layer; S21: extracting concentrated liquid by soaking Suaeda salsa tea in water, and mixing the concentrated liquid with Suaeda salsa powder; S22: Add corn starch and xanthan gum, and stir until there are no particles; S23: heating and stirring until gelatinization is achieved to obtain a paste, which is cooled for later use; S3: Preparation of epidermal layer; S31: Mix the alkali sedge powder, wheat bran, flaxseed powder and egg white evenly; S32: Add water and natural pigments and mix into dough; S33: Flatten the dough and cut into round pieces; S4: Combination and Forming; S41: taking the filling and putting it into the paste in the middle layer, so that the paste is evenly wrapped around the outside of the filling; S42: Wrap the outside with round dough; S5: steaming and drying; S51: preheating the steaming device and putting the sand fruit crisps into the steaming device; S52: Take out the steamed sand apple cake and cool it naturally to room temperature; S53: Put the cooled sand apple crisps into the oven and bake until the surface turns golden brown.

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