Production technology and equipment of herbal whole-grain convenient staple food for improving blood sugar

Abstract

The invention relates to the technical field of cereal staple food processing, and discloses a production technology of herbal whole-grain convenient staple food for improving blood sugar, which comprises the following steps: adding clear water according to the formula weight, adding 50% of the clear water into production equipment, then weighing 20% of flour and part of auxiliary materials according to the formula weight ratio, and uniformly mixing the flour and the auxiliary materials; the preparation method comprises the following steps: firstly, mixing 40% of the formula weight of flour into clear water, premixing by using production equipment, stirring by using the production equipment to form dough, premixing partial auxiliary materials including baking soda and yeast together with the flour at different speeds, feeding into the production equipment, and fermenting at natural environment temperature to form seed dough; adding the rest of water according to the weight of the formula for the second time, continuously mixing the seed dough until the seed dough is pasty, and adding the rest of flour; according to the production technology and equipment of the herbal whole-grain convenient staple food capable of improving the blood sugar, tartary buckwheat raw materials can be made into staple food with different shapes and different flavors, cooking is not needed during eating, and consumers can eat the food conveniently.

Description

Technical Field

[0001] The invention relates to the technical field of cereal staple food processing, in particular to production technology and equipment for herbal whole-grain convenient staple food for improving blood sugar. Background Art

[0002] Chromium is an indispensable trace element for human health. It can regulate the normal metabolism of carbohydrates, lipids, etc. by activating chromium modulators in the body to coordinate or enhance the function of insulin. Chromium deficiency may lead to impaired glucose tolerance, reduced number of insulin receptors and decreased affinity. Chromium supplementation is also performed in the clinical treatment of some diabetes. The human body mainly obtains chromium from food, but due to the low chromium content of food raw materials, the loss of chromium caused by excessive food processing, and the loss of chromium in human excretion, chromium supplementation through diet is particularly important for diabetic patients. my country has approved the use of chromium sulfate and chromium chloride in special dietary foods. Dietary chromium supplementation has become an important way to prevent and control the occurrence and development of diabetes and its complications. Daily staple foods made from high dietary fiber raw materials such as buckwheat and buckwheat husks can provide a sense of fullness while effectively regulating blood sugar concentration. It is especially suitable for special people as the preferred staple food to improve blood sugar.

[0003] At present, the processing technology of buckwheat staple food is relatively simple, usually using traditional technology to make noodles or steamed buns, which need to be reheated and cooked before eating, which is inconvenient to eat and has a poor taste. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the shortcomings of the prior art, the present invention provides a production technology and equipment for a herbal whole-grain convenient staple food that improves blood sugar, which solves the problem that the processing technology of the staple food made of buckwheat raw material is relatively simple, and traditional technology is usually used to make noodles or steamed buns, which need to be heated and cooked again when eaten, which is inconvenient to eat and has a poor taste.

[0006] (II) Technical solution

[0007] To achieve the above-mentioned purpose, the present invention provides the following technical solution: a production technology of a herbal whole grain convenient staple food for improving blood sugar, comprising the following steps:

[0008] Step 1: Add clean water according to the weight of the formula, then weigh the flour and some auxiliary materials, premix them through the production equipment, and then mix them through the production equipment to form dough;

[0009] Step 2: Fermenting at natural ambient temperature to form seed dough;

[0010] Step 3: Add water for the second time to continue mixing the seed dough until it becomes a paste, add the remaining flour, weigh the buckwheat flour and the remaining auxiliary materials according to the formula weight, premix them through the production equipment, and then send them into the production equipment for continuous mixing to form dough;

[0011] Step 4: After the mixing is completed, place the mixture at room temperature and then press the dough through the production equipment;

[0012] Step 5, repeatedly pressing the dough and sending it to the next process to make the dough into dough embryo;

[0013] Step 6: Send the prepared dough into the maturation machine for maturation. After maturation, cool it naturally and finally package the finished product.

[0014] Preferably, in step 1, clean water is added into the production equipment at 50% of the formula weight, the formula weight ratio of flour is 20%-30%, 40%-50% of the formula weight of flour is first mixed into the clean water, and some auxiliary materials are baking soda and yeast, which are premixed with the flour at different speeds and then enter the production equipment.

[0015] Preferably, the remaining auxiliary materials in the step three are salt, egg white, non-dairy milk, buckwheat protein polypeptide-chromium (III) chelate, protein sugar and xylitol. After weighing, the auxiliary materials of each component are premixed and then added to the production equipment to mix with the paste dough. The weight ratio of buckwheat flour is 70%-80%. After weighing, they are continuously added to the production equipment, and the production equipment continues to mix until the dough is formed again.

[0016] Preferably, in the step 4, the dough is mixed until it feels soft, the elasticity is significantly reduced, and it can be stretched into a thin film. The mixing time is 25-30 minutes, the dough temperature is 34-36° C., and after standing for 15-20 minutes, the dough is repeatedly pressed directly using production equipment. After pressing, the dough is discharged and sent to the next process to be made into dough embryos.

[0017] Preferably, in step six, the dough embryo is in the shape of one or more of sheet, block, granular and strip, wherein the sheet and block structures are formed by first pressing the dough into strips by a calender, and then forming the sheet and block-shaped dough embryos by roller cutting, and the strip and granular dough embryos are extruded into long strips by a screw extruder, and then cut into different lengths to form granular and strip-shaped dough embryos.

[0018] The present invention provides a production device for herbal whole-grain convenient staple food for improving blood sugar, comprising an end cover, a tank body and a chassis, wherein both left and right sides of the chassis are provided with mounting parts, and both sides of the two mounting parts opposite to each other are movably connected with shells, and the upper ends of the two shells are symmetrically fixed on both sides of the end cover;

[0019] The center of the end cover is fixedly connected with a shell, the lower end of the shell is fixedly connected with a cone bucket, the center of the upper end of the shell is provided with an opening, the opening is fixedly connected with a cover plate, the center of the cover plate is fixedly connected with a feed pipe, the lower end of the feed pipe is fixedly connected with a sleeve, and a premixing assembly is installed in the feed pipe;

[0020] A mixing mechanism is installed in the shell, and the mixing mechanism mixes the dough in the tank body through a mixing component that moves relatively, and the mixing component can be used to press the dough;

[0021] The tank body is a hemispherical structure, with a ring fixedly connected to the opening of the tank body, a frame fixedly installed at the lower end of the ring, a first reduction motor fixedly connected to the bottom of the frame, an output end of the first reduction motor is coaxially fixedly connected to the lower end of the tank body, a driving mechanism is installed in the chassis, and the driving mechanism is connected to the opposite sides of the ring for driving the tank body to tilt and discharge materials.

[0022] Preferably, the mixing mechanism comprises a sealing plate, the sealing plate is fixed in the shell, the tube wall of the sleeve is fixedly connected to the center of the sealing plate, the tube wall of the sleeve is rotatably connected to a bevel gear ring through a sealed bearing, the bevel gear ring is meshed with two bevel gears, one side of the two bevel gears is fixedly connected to a transmission shaft, the shaft wall of the transmission shaft is rotatably connected between the shell and the end cover through a sealed bearing, an arc plate is fixedly connected to the shaft wall of the transmission shaft, the arc plate matches the inner wall of the tank body, one end of the arc plate is fixedly connected to the mixing assembly, the lower end of the mixing assembly is fixedly connected to a bottom plate, the bottom plate matches the structure of the inner wall of the tank body;

[0023] A support rod is fixedly connected between the side wall of the arc plate and the transmission shaft, a second reduction motor is fixedly connected to the side wall of the cover plate, a rocker arm is fixedly connected to the output end of the second reduction motor, a frame is sleeved at the bottom of the rocker arm through a pin shaft, and the frame is fixed to the upper end of the bevel gear ring.

[0024] Preferably, the premixing assembly includes a main shaft, a fan blade is fixedly connected to the shaft wall of the main shaft, the lower end of the main shaft passes through a sleeve and is fixedly connected to a material switching plate, the side wall of the material switching plate is provided with a plurality of fins, the upper end of the feed pipe is fixedly connected to a circular plate, the upper end of the circular plate is fixedly connected to a motor, the output end of the motor is fixedly connected to the upper end of the main shaft, the side wall of the feed pipe is fixedly connected to a plurality of conduits, one end of the plurality of conduits away from the feed pipe is fixedly connected to the side wall of the shell, and two conveying pipes with different diameters are fixedly connected to the pipe wall of the sleeve.

[0025] Preferably, the driving mechanism includes two transverse shafts, both of which are rotatably connected in the chassis through bearing seats, a third reduction motor is fixedly connected in the chassis, the two transverse shafts are respectively fixed on one end of two output shafts of the third reduction motor, a rotating shaft is vertically rotatably connected in the chassis through the bearing seat, one end of the rotating shaft is fixedly connected to a worm, and the other end of the rotating shaft is fixedly connected to a driven bevel gear, one side of the driven bevel gear is meshed with an active bevel gear, one side of the active bevel gear is fixedly connected to one end of the transverse shaft, one side of the worm is meshed with a worm wheel, one side of the worm wheel is fixedly connected to a gear shaft, the gear shaft is rotatably connected to the mounting part of the chassis through a rolling bearing, a strip opening is opened at the upper end of the mounting part, a half gear is arranged in the strip opening, the half gear is rotatably connected to one end of the mounting part through the bearing seat, the half gear is meshed with the gear shaft, and the upper end of the half gear is fixedly connected to one side of a circular ring.

[0026] Preferably, an electric push rod is fixedly connected in the shell, and the output end of the electric push rod passes through the lower end of the shell and is fixedly connected to a rectangular plate, and the rectangular plate is fixed to one side of the chassis. The shell is provided with two guide columns, and the two guide columns both pass through the lower end of the shell and are fixedly connected to the upper end of the rectangular plate. Two guide holes are provided on one side of the shell, and T-shaped sliders are slidably connected in the two guide holes, and one end of the T-shaped slider passes through the guide hole and is fixedly connected to one side of the chassis, and the upper end of the guide column is fixedly connected to the lower end of the T-shaped slider.

[0027] (III) Beneficial effects

[0028] Compared with the prior art, the present invention provides a production technology and equipment for herbal whole grain convenient staple food that improves blood sugar, and has the following beneficial effects:

[0029] 1. Through the improved technology of the present invention, baked products can be obtained, and the shape and appearance are correct, complete, and the thickness is roughly uniform. The color surface has relatively uniform bubble points, no cracks, no shrinkage, and no deformation. The surface is golden yellow or brown, and the edges and bubble points are allowed to be brownish yellow. The surface is slightly shiny, without over-burning or whitening. The taste and mouthfeel are moderately salty, with a unique fragrance of this variety, no sticking to teeth, and the tissue structure end surface structure is layered or porous, without impurities, no oil stains, and no foreign matter. Steamed products can also be made, and the shape and appearance are correct, complete, and the thickness is roughly uniform. The color surface has relatively uniform bubble points, no cracks, no shrinkage, and no deformation. The taste and mouthfeel are moderately salty, with a unique fragrance of this variety, no sticking to teeth, moderate toughness, and the tissue structure end surface structure is layered or porous, without impurities, no oil stains, and no foreign matter.

[0030] 2. With the production equipment provided by the present invention, when feeding, the clean water in the tank body can be stirred by firstly stirring the mixing mechanism, and at the same time, the first reduction motor is started to drive the tank body to rotate, and then a thicker conveying pipe is selected to convey the main material, and a thinner conveying pipe is selected to convey the auxiliary material, and a metering control valve (not shown in the figure) is provided on the conveying pipe. When the motor rotates to drive the main shaft to rotate the fan blades, the fan blades push the gas in the sleeve into the feeding pipe. At this time, negative pressure is generated above the fan blades and the air in the tank body is extracted from the conduit, so that the fan blades can be used to drive the air flow in the tank body. When the main material and the auxiliary material enter the sleeve through the conveying pipe, the fan blades first contact and stir the main material and the auxiliary material. When the main material and the auxiliary material fall above the material dial, the fins can scatter the main material and the auxiliary material to the surroundings. At this time, the accumulation of the main material and the auxiliary material can be avoided, the water absorption time is increased, and the phenomenon of uneven stirring is caused.

[0031] 3. The mixing mechanism in the production equipment, when in use, utilizes the structure of the mixing component to extrude and mix the dough, and when the two mixing components are at a certain angle and do not swing, the first reduction motor drives the tank body to rotate to achieve mixing and stirring, and at the same time, the mixing component can also be swung back and forth to cooperate with the rotation of the tank body to mix and stir, so that the dough can be fully stirred and mixed. When the mixing is completed, the electric push rod pushes the end cover to make the mixing component reciprocate. At this time, when the mixing component moves down, the bottom plate can extrude the dough. When it moves up and leaves the dough, the first reduction motor drives the tank body to rotate intermittently, and the second reduction motor drives the mixing component to swing back and forth, so that different positions of the dough can be pressed over a larger area.

[0032] 4. When the driving mechanism in the production equipment is in use, the third reduction motor is started to drive the horizontal shaft to rotate the active bevel gear. The rotation of the active bevel gear drives the driven bevel gear to rotate the rotating shaft. The rotation of the rotating shaft drives the worm to rotate the worm wheel. The rotation of the worm wheel drives the gear shaft to rotate the half gear. The rotation of the half gear drives the tank body to tilt and swing. When the end cover moves to the top dead center, the tank body can be driven to tilt and discharge the mixed dough. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 A flow chart of the production technology of herbal whole grain convenient staple food for improving blood sugar proposed by the present invention;

[0034] Figure 2 This is a schematic diagram of the structure of the production equipment for the herbal whole grain instant staple food for improving blood sugar proposed by the present invention. Figure 1 ;

[0035] Figure 3 This is a schematic diagram of the structure of the production equipment for the herbal whole grain instant staple food for improving blood sugar proposed by the present invention. Figure 2 ;

[0036] Figure 4The invention provides a production device for the herbal whole grain convenient staple food for improving blood sugar Figure 2 A cross-sectional view of

[0037] Figure 5 The structure of the mixing mechanism in the production equipment of the herbal whole grain instant staple food for improving blood sugar proposed by the present invention is shown in FIG. Figure 1 ;

[0038] Figure 6 The structure of the mixing mechanism in the production equipment of the herbal whole grain instant staple food for improving blood sugar proposed by the present invention is shown in FIG. Figure 2 ;

[0039] Figure 7 This is a schematic diagram of the structure of a bevel gear ring, a rocker arm and a bevel gear in the production equipment of herbal whole-grain instant staple food for improving blood sugar proposed by the present invention;

[0040] Figure 8 This is a schematic diagram of the structure of the premixing component in the production equipment of the herbal whole grain convenient staple food for improving blood sugar proposed by the present invention;

[0041] Fig. 9 This is a schematic diagram of the structure of the transmission mechanism in the chassis of the production equipment of the herbal whole-grain instant staple food for improving blood sugar proposed by the present invention;

[0042] Fig.10 This is a schematic diagram of the structure of the housing, guide column and electric push rod in the production equipment of the herbal whole grain instant staple food for improving blood sugar proposed by the present invention;

[0043] Fig.11 This is a schematic diagram of the ring, frame and half gear structure in the production equipment of the herbal whole grain instant staple food for improving blood sugar proposed by the present invention;

[0044] Fig.12 This is a schematic structural diagram of a bottom plate and a mixing component in the production equipment of the herbal whole-grain convenient staple food for improving blood sugar proposed by the present invention.

[0045] In the figure: 1. chassis; 2. frame; 3. tank; 4. shell; 5. end cover; 6. shell; 7. cover plate; 8. conveying pipe; 9. motor; 10. second reduction motor; 11. ring; 12. first reduction motor; 13. support rod; 14. bottom plate; 15. mixing assembly; 16. arc plate; 17. third reduction motor; 18. driven bevel gear; 19. driving bevel gear; 20. half gear; 21. transmission shaft; 22. guide tube; 23. guide column; 24. electric push rod; 25. feed pipe; 26. bevel gear ring; 27. bevel gear; 28. feed plate; 29. ​​sleeve; 30. frame; 31. rocker arm; 32. main shaft; 33. fan blade; 34. gear shaft; 35. worm wheel; 36. worm. DETAILED DESCRIPTION

[0046] 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.

[0047] Example 1: The formula of the herbal whole grain instant staple food for improving blood sugar is as follows: main ingredients: high-gluten wheat flour and tartary buckwheat flour;

[0048] The amount of auxiliary materials per kilogram of main ingredients: 3-5 grams of salt, 10-15 grams of egg white, 8-11 grams of non-dairy milk, 30-50 grams of buckwheat protein polypeptide-chromium (III) chelate, 2-4 grams of protein sugar, and 2-4 grams of xylitol.

[0049] Refer to the attached Figure 1 ,The specific production technology adopts the following steps:

[0050] Step 1: Add clean water according to the weight of the formula, and add clean water into the production equipment at 50% of the weight of the formula. Then weigh the flour and some auxiliary materials. The weight ratio of the flour is 20%. First, take 40% of the weight of the formula flour and mix it into the clean water. Premix it through the production equipment and mix it with the production equipment to form dough. Some auxiliary materials are baking soda and yeast, which are premixed with flour at different speeds and then enter the production equipment;

[0051] Step 2: Fermenting at natural ambient temperature to form seed dough;

[0052] Step 3, adding the remaining formula weight of water for a second time, continuing to mix the seed dough until it is a paste, adding the remaining flour, weighing the buckwheat flour and the remaining auxiliary materials according to the formula weight, premixing through the production equipment and then sending them into the production equipment, the remaining auxiliary materials are salt, egg white, non-dairy milk, buckwheat protein polypeptide-chromium (III) chelate, protein sugar and xylitol, each component auxiliary material is weighed and premixed, and then first added to the production equipment to mix with the paste dough, the formula weight ratio of the buckwheat flour is 80%, and after weighing, it is continuously fed into the production equipment, and the production equipment continues to mix until the dough is formed again;

[0053] Step 4: After the mixing is completed, place the dough at room temperature until it feels soft, the elasticity is significantly reduced, and it can be stretched into a thin film. The mixing time is 25-30 minutes, and the dough temperature is 34-36°C. After standing for 15-20 minutes, the dough is repeatedly pressed directly using the production equipment. After pressing, the dough is discharged and sent to the next process to be made into dough embryos;

[0054] Step 5, repeatedly pressing the dough and sending it to the next process to make the dough into dough embryo;

[0055] Step six, shaping the dough into one or more of sheet, block, granular and strip shapes, wherein the sheet and block structures are formed by first pressing the dough into strips using a calender, and then using roller cutting to form the dough into sheet and block shapes. The dough is sent to a maturation machine for maturation, and the maturation machine is an oven or a steamer. After maturation, it is naturally cooled and finally packaged as a finished product.

[0056] The baked products obtained by the above technology have a neat and complete appearance, roughly uniform thickness, relatively uniform bubble points on the surface, no cracks, no shrinkage, no deformation, golden yellow or brown surface, brownish yellow edges and bubble points are allowed, slightly shiny surface, no over-scorching or whitening, moderate saltiness in taste and mouthfeel, with a unique aroma of this variety, no stickiness, layered or porous end structure, no impurities, no oil stains, and no foreign matter.

[0057] The shape of the steamed product is regular, complete, and roughly uniform in thickness. The color and surface have relatively uniform bubble points, no cracks, no shrinkage, no deformation, moderate saltiness in taste and mouthfeel, with the unique aroma of this variety, no stickiness, moderate toughness, layered or porous structure on the end surface, no impurities, no oil stains, and no foreign matter.

[0058] Embodiment 2:

[0059] Main ingredients: high-gluten wheat flour, buckwheat flour;

[0060] The amount of auxiliary materials per kilogram of main ingredients: 3-5 grams of salt, 10-15 grams of egg white, 8-11 grams of non-dairy milk, 30-50 grams of buckwheat protein polypeptide-chromium (III) chelate, 2-4 grams of protein sugar, and 2-4 grams of xylitol;

[0061] The specific steps are as follows:

[0062] Step 1: Add clean water according to the weight of the formula, and add clean water into the production equipment at 50% of the weight of the formula. Then weigh the flour and some auxiliary materials. The weight ratio of the flour formula is 25%. First, take 45% of the formula weight of flour and mix it into the clean water. Premix it through the production equipment and mix it with the production equipment to form dough. Some auxiliary materials are baking soda and yeast, which are premixed with flour at different speeds and then enter the production equipment;

[0063] Step 2: Fermenting at natural ambient temperature to form seed dough;

[0064] Step 3, adding the remaining formula weight of water for a second time, continuing to mix the seed dough until it is a paste, adding the remaining flour, weighing the buckwheat flour and the remaining auxiliary materials according to the formula weight, premixing through the production equipment and then sending them into the production equipment, the remaining auxiliary materials are salt, egg white, non-dairy milk, buckwheat protein polypeptide-chromium (III) chelate, protein sugar and xylitol, each component auxiliary material is weighed and premixed, and then first added to the production equipment to mix with the paste dough, the formula weight ratio of the buckwheat flour is 75%, and after weighing, it is continuously fed into the production equipment, and the production equipment continues to mix until the dough is formed again;

[0065] Step 4: After the mixing is completed, place the dough at room temperature until it feels soft, the elasticity is significantly reduced, and it can be stretched into a thin film. The mixing time is 25-30 minutes, and the dough temperature is 34-36°C. After standing for 15-20 minutes, the dough is repeatedly pressed directly using the production equipment. After pressing, the dough is discharged and sent to the next process to be made into dough embryos;

[0066] Step 5, repeatedly pressing the dough and sending it to the next process to make the dough into dough embryo;

[0067] Step six, the dough embryo is shaped into one or more of a sheet, a block, a granular shape and a strip shape, wherein the strip and granular dough embryos are extruded into long strips by a screw extruder, and then cut into different lengths to form granular and strip-shaped dough embryos, and the dough embryos are sent to a maturation machine for maturation, and the maturation machine is selected from an oven or a steamer. After maturation, the dough embryos are naturally cooled and finally packaged as finished products.

[0068] The baked products obtained by the above technology have a neat and complete appearance, roughly uniform thickness, relatively uniform bubble points on the surface, no cracks, no shrinkage, no deformation, golden yellow or brown surface, brownish yellow edges and bubble points are allowed, slightly shiny surface, no over-scorching or whitening, moderate saltiness in taste and mouthfeel, with a unique aroma of this variety, no stickiness, layered or porous end structure, no impurities, no oil stains, and no foreign matter.

[0069] The shape of the steamed product is regular, complete, and roughly uniform in thickness. The color and surface have relatively uniform bubble points, no cracks, no shrinkage, no deformation, moderate saltiness in taste and mouthfeel, with the unique aroma of this variety, no stickiness, moderate toughness, layered or porous structure on the end surface, no impurities, no oil stains, and no foreign matter.

[0070] Embodiment 3: Main ingredients: high-gluten wheat flour and buckwheat flour;

[0071] The amount of auxiliary materials per kilogram of main ingredients: 3-5 grams of salt, 10-15 grams of egg white, 8-11 grams of non-dairy milk, 30-50 grams of buckwheat protein polypeptide-chromium (III) chelate, 2-4 grams of protein sugar, and 2-4 grams of xylitol;

[0072] The specific steps are as follows:

[0073] Step 1: Add clean water according to the weight of the formula, and add clean water into the production equipment at 50% of the weight of the formula. Then weigh the flour and some auxiliary materials. The weight ratio of the flour formula is 30%. First, take 50% of the formula weight of flour and mix it into the clean water. Premix it through the production equipment and mix it with the production equipment to form dough. Some auxiliary materials are baking soda and yeast, which are premixed with flour at different speeds and then enter the production equipment;

[0074] Step 2: Fermenting at natural ambient temperature to form seed dough;

[0075] Step 3, adding the remaining formula weight of water for a second time, continuing to mix the seed dough until it is a paste, adding the remaining flour, weighing the buckwheat flour and the remaining auxiliary materials according to the formula weight, premixing through the production equipment and then sending them into the production equipment, the remaining auxiliary materials are salt, egg white, non-dairy milk, buckwheat protein polypeptide-chromium (III) chelate, protein sugar and xylitol, each component auxiliary material is weighed and premixed, and then first added to the production equipment to mix with the paste dough, the formula weight ratio of the buckwheat flour is 70%, and after weighing, it is continuously fed into the production equipment, and the production equipment continues to mix until the dough is formed again;

[0076] Step 4: After the mixing is completed, place the dough at room temperature until it feels soft, the elasticity is significantly reduced, and it can be stretched into a thin film. The mixing time is 25-30 minutes, and the dough temperature is 34-36°C. After standing for 15-20 minutes, the dough is repeatedly pressed directly using the production equipment. After pressing, the dough is discharged and sent to the next process to be made into dough embryos;

[0077] Step 5, repeatedly pressing the dough and sending it to the next process to make the dough into dough embryo;

[0078] Step six, the dough embryo is shaped into one or more of a sheet, a block, a granular shape and a strip shape, wherein the strip and granular dough embryos are extruded into long strips by a screw extruder, and then cut into different lengths to form granular and strip-shaped dough embryos, and the dough embryos are sent to a maturation machine for maturation, and the maturation machine is selected from an oven or a steamer. After maturation, the dough embryos are naturally cooled and finally packaged as finished products.

[0079] The baked products obtained by the above technology have a neat and complete appearance, roughly uniform thickness, relatively uniform bubble points on the surface, no cracks, no shrinkage, no deformation, golden yellow or brown surface, brownish yellow edges and bubble points are allowed, slightly shiny surface, no over-burning or whitening, moderate saltiness in taste and mouthfeel, with the unique aroma of this variety, but slightly sticky, layered or porous structure on the end surface, free of impurities, oil stains, and foreign matter.

[0080] The shape of the steamed product is regular, complete, and roughly uniform in thickness. The color and surface have relatively uniform bubble points, no cracks, no shrinkage, no deformation, moderate taste and saltiness, with a unique aroma of this variety, relatively sticky, high toughness, layered or porous structure on the end surface, free of impurities, oil stains, and foreign matter.

[0081] Embodiment 4: refer to the attached Figure 2-12 The production equipment of the herbal whole grain convenient staple food for improving blood sugar in the present invention comprises an end cover 5, a tank body 3 and a chassis 1. The left and right sides of the chassis 1 are provided with mounting parts, and the opposite sides of the two mounting parts are movably connected with a shell 4. The upper ends of the two shells 4 are symmetrically fixed on the two sides of the end cover 5. An electric push rod 24 is fixedly connected in the shell 4. The output end of the electric push rod 24 passes through the lower end of the shell 4 and is fixedly connected with a rectangular plate. The rectangular plate is fixed on one side of the chassis 1. The shell 4 is provided with two guide columns 23. The two guide columns 23 both pass through the lower end of the shell 4 and are fixedly connected to the upper end of the rectangular plate. Two guide holes are provided on one side of the shell 4. T-shaped sliders are slidably connected in the two guide holes. One end of the T-shaped slider passes through the guide hole and is fixedly connected to one side of the chassis 1. The upper end of the guide column 23 is fixedly connected to the lower end of the T-shaped slider.

[0082] The center of the end cover 5 is fixedly connected with a shell 6, the lower end of the shell 6 is fixedly connected with a cone bucket, the center of the upper end of the shell 4 is provided with an opening, the opening is fixedly connected with a cover plate 7, the center of the cover plate 7 is fixedly connected with a feed pipe 25, the lower end of the feed pipe 25 is fixedly connected with a sleeve 29, a premixing assembly is installed in the feed pipe 25, the premixing assembly includes a main shaft 32, the shaft wall of the main shaft 32 is fixedly connected with a fan blade 33, the lower end of the main shaft 32 passes through the sleeve 29 and is fixedly connected with a dialing plate 28, the side wall of the dialing plate 28 is provided with a plurality of fins, and the feed pipe The upper end of the feeding pipe 25 is fixedly connected with a circular plate, the upper end of the circular plate is fixedly connected with a motor 9, the output end of the motor 9 is fixedly connected with the upper end of the main shaft 32, the side wall of the feeding pipe 25 is fixedly connected with a plurality of conduits 22, one end of the plurality of conduits 22 away from the feeding pipe 25 is fixedly connected with the side wall of the shell 6, the tube wall of the sleeve 29 is fixedly connected with two conveying pipes 8 with different diameters, a mixing mechanism is installed in the shell 6, the mixing mechanism mixes the dough in the tank body 3 through the mixing component 15 that moves relatively, and the mixing component 15 can be used to press the dough;

[0083] The tank body 3 is a hemispherical structure, with a ring 11 fixedly connected to the opening of the tank body 3, a frame 2 fixedly installed at the lower end of the ring 11, a first reduction motor 12 fixedly connected to the bottom of the frame 2, an output end of the first reduction motor 12 is coaxially fixedly connected to the lower end of the tank body 3, a driving mechanism is installed in the chassis 1, and the driving mechanism is connected to the opposite sides of the ring 11 for driving the tank body 3 to tilt and discharge materials.

[0084] By starting the electric push rod 24, when its output end extends, it pushes up the shell 4 in the reverse direction to move the end cover 5. At this time, the movement of the end cover 5 can be regulated by the operation of the electric push rod 24. When feeding, the mixing mechanism is first started to stir the clean water in the tank body 3, and at the same time, the first reduction motor 12 is started to drive the tank body 3 to rotate. Then, the thicker conveying pipe 8 is selected to convey the main material, and the thinner conveying pipe 8 is selected to convey the auxiliary material. A metering control valve (not shown in the figure) is provided on the conveying pipe 8. When the motor 9 rotates to drive the main shaft 32 to rotate the fan blade 33, the fan blade 33 pushes The gas in the sleeve 29 enters the feed pipe 25, and negative pressure is generated above the fan blades 33 at this time, and the air in the tank body 3 is extracted from the conduit 22, so that the fan blades 33 can be used to drive the air flow in the tank body 3. When the main material and the auxiliary material enter the sleeve 29 through the conveying pipe 8, the fan blades 33 first contact and stir the main material and the auxiliary material. When the main material and the auxiliary material fall above the material dial 28, the fins can scatter the main material and the auxiliary material to the surroundings. At this time, the accumulation of the main material and the auxiliary material can be avoided, the water absorption time is increased, and the uneven stirring phenomenon is caused.

[0085] Embodiment 5, based on embodiment 4 but different in that;

[0086] Reference Figure 3-7 The mixing mechanism includes a sealing plate, which is fixed in the shell 6. The tube wall of the sleeve 29 is fixedly connected to the center of the sealing plate. A bevel gear ring 26 is rotatably connected to the tube wall of the sleeve 29 through a sealed bearing. The bevel gear ring 26 is meshed with two bevel gears 27. One side of the two bevel gears 27 is fixedly connected to a transmission shaft 21. The shaft wall of the transmission shaft 21 is rotatably connected between the shell 6 and the end cover 5 through a sealed bearing. An arc plate 16 is fixedly connected to the shaft wall of the transmission shaft 21. The arc plate 16 matches the inner wall of the tank body 3. One end of the arc plate 16 is fixedly connected to the mixing component 15. The lower end of the mixing component 15 is fixedly connected to the bottom plate 14. The bottom plate 14 matches the structure of the inner wall of the tank body 3.

[0087] A support rod 13 is fixedly connected between the side wall of the arc plate 16 and the transmission shaft 21, and a second reduction motor 10 is fixedly connected to the side wall of the cover plate 7. A rocker arm 31 is fixedly connected to the output end of the second reduction motor 10. A frame 30 is sleeved at the bottom of the rocker arm 31 through a pin shaft, and the frame 30 is fixed to the upper end of the bevel gear ring 26.

[0088] The mixing mechanism provided in the present invention, when in use, starts the second reduction motor 10 to drive the rocker arm 31 and the shaft pin to make circular motion, and the shaft pin moves to drive the frame 30 to swing. At this time, the bevel gear ring 26 is driven by the frame 30 to make reciprocating rotation. The bevel gear ring 26 reciprocates and drives the bevel gear 27 to make the transmission shaft 21 reciprocate. At this time, the transmission shaft 21 drives the arc plate 16 to make the mixing component 15 reciprocate. During the reciprocating swing, the structure of the mixing component 15 can be used to extrude and mix the dough, and the two mixing components 15 can also be at a certain angle without swinging, and the first reduction motor 12 drives the tank body 3 to rotate to achieve mixing and stirring. At the same time, when the mixing component 15 reciprocates, the rotation of the tank body 3 can be coordinated to mix and stir, so that the dough can be fully stirred and mixed.

[0089] When mixing is completed, the electric push rod 24 pushes the end cover 5 to make the mixing component 15 move back and forth. At this time, when the mixing component 15 moves down, the bottom plate 14 can squeeze the dough. When moving up to leave the dough, the first reduction motor 12 drives the tank body 3 to rotate intermittently, and the second reduction motor 10 drives the mixing component to swing back and forth, so that different positions of the dough can be pressed over a larger area.

[0090] Embodiment 6, based on embodiment 4 but with the following differences:

[0091] Reference Figure 4 and Fig. 9 The driving mechanism includes two transverse shafts, both of which are rotatably connected to the chassis 1 through bearing seats, a third reduction motor 17 is fixedly connected to the chassis 1, and the two transverse shafts are respectively fixed to one end of two output shafts of the third reduction motor 17, a rotating shaft is vertically rotatably connected to the chassis 1 through the bearing seat, one end of the rotating shaft is fixedly connected to a worm 36, and the other end of the rotating shaft is fixedly connected to a driven bevel gear 18, one side of the driven bevel gear 18 is meshed with a driving bevel gear 19, one side of the driving bevel gear 19 is fixedly connected to one end of the transverse shaft, and the worm 36 is fixedly connected to the other end of the rotating shaft. A worm gear 35 is meshed on one side of 6, and a gear shaft 34 is fixedly connected to one side of the worm gear 35. The gear shaft 34 is rotatably connected to the mounting portion of the chassis 1 through a rolling bearing. A strip opening is provided at the upper end of the mounting portion, and a half gear 20 is arranged in the strip opening. The half gear 20 is rotatably connected to one end of the mounting portion through a bearing seat. The axis of the bearing seat is perpendicular to the center of the sphere of the tank body 3, and the arc center of the arc plate 16 is the same as the center of the sphere of the tank body 3. The half gear 20 is axially meshed with the gear shaft 34, and the upper end of the half gear 20 is fixedly connected to one side of the ring 11.

[0092] The present invention is provided with a driving mechanism. When in use, the third reduction motor 17 is started to drive the horizontal shaft to rotate the active bevel gear 19. The rotation of the active bevel gear 19 drives the driven bevel gear 18 to rotate the rotating shaft. The rotation of the rotating shaft drives the worm 36 to rotate the worm wheel 35. When the worm wheel 35 rotates, it drives the gear shaft 34 to rotate the half gear 20. The rotation of the half gear 20 drives the tank body 3 to tilt and swing. In this way, when the end cover 5 moves to the top dead center, the tank body 3 can be driven to tilt and discharge the mixed dough.

[0093] It should be noted that the term "comprises" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, article, or device that includes a series of elements includes not only those elements, but also includes other elements that are not explicitly listed, or also includes elements inherent to such process, method, article, or device. In the absence of further restrictions, an element defined by the sentence "comprises a ..." does not exclude the presence of other identical elements in the process, method, article, or device that includes the element.

[0094] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. Production technology of herbal whole grain convenient staple food that improves blood sugar, It is characterized in that The following steps are involved: Step 1: Add clean water according to the weight of the formula, then weigh the flour and some auxiliary materials, premix them through the production equipment, and then mix them through the production equipment to form dough; Step 2: Fermenting at natural ambient temperature to form seed dough; Step 3: Add water for the second time to continue mixing the seed dough until it becomes a paste, add the remaining flour, weigh the buckwheat flour and the remaining auxiliary materials according to the formula weight, premix them through the production equipment, and then send them into the production equipment for continuous mixing to form dough; Step 4: After the mixing is completed, place the mixture at room temperature and then press the dough through the production equipment; Step 5, repeatedly pressing the dough and sending it to the next process to make the dough into dough embryo; Step 6: Send the prepared dough into the maturation machine for maturation. After maturation, cool it naturally and finally package the finished product.

2. The production technology of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: In the step 1, clean water is added into the production equipment at 50% of the formula weight, the formula weight ratio of flour is 20%-30%, 40%-50% of the formula weight of flour is first mixed into the clean water, and some auxiliary materials are baking soda and yeast, which are premixed with the flour at different speeds and then enter the production equipment.

3. The production technology and equipment of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: The remaining auxiliary materials in the step three are salt, egg white, non-dairy milk, buckwheat protein polypeptide-chromium (III) chelate, protein sugar and xylitol. After weighing, the auxiliary materials are pre-mixed and then added to the production equipment to mix with the paste dough. The weight ratio of buckwheat flour is 70%-80%. After weighing, they are continuously added to the production equipment, and the production equipment continues to mix until the dough is formed again.

4. The production technology of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: In the step 4, the dough is mixed until it feels soft, the elasticity is significantly reduced, and it can be stretched into a thin film. The mixing time is 25-30 minutes, the dough temperature is 34-36° C., and after standing for 15-20 minutes, the dough is repeatedly pressed directly using the production equipment. After pressing, the dough is discharged and sent to the next process to be made into dough embryos.

5. The production technology of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: In step six, the dough embryo is in one or more of the following shapes: sheet, block, granular and strip. The sheet and block structures are formed by first pressing the dough into strips by a calender, and then forming the sheet and block-shaped dough embryos by roller cutting. The strip and granular dough embryos are extruded into long strips by a screw extruder, and then cut into different lengths to form granular and strip-shaped dough embryos.

6. A production device for the herbal whole-grain convenient staple food for improving blood sugar as claimed in any one of claims 1 to 5, comprising an end cover (5), a tank body (3) and a chassis (1), Features: The left and right sides of the chassis (1) are both provided with mounting parts, and the two sides of the mounting parts opposite to each other are both movably connected with a housing (4), and the upper ends of the two housings (4) are symmetrically fixed on the two sides of the end cover (5); A shell (6) is fixedly connected to the center of the end cover (5), a cone bucket is fixedly connected to the lower end of the shell (6), an opening is provided at the center of the upper end of the shell (4), a cover plate (7) is fixedly connected to the opening, a feed pipe (25) is fixedly connected to the center of the cover plate (7), a sleeve (29) is fixedly connected to the lower end of the feed pipe (25), and a premixing assembly is installed in the feed pipe (25); A mixing mechanism is installed in the shell (6), and the mixing mechanism mixes the dough in the tank (3) through a mixing component (15) that moves relatively, and the mixing component (15) can be used to press the dough; The tank body (3) is a hemispherical structure, a circular ring (11) is fixedly connected to the opening of the tank body (3), a frame (2) is fixedly installed at the lower end of the circular ring (11), a first reduction motor (12) is fixedly connected to the bottom of the frame (2), an output end of the first reduction motor (12) is coaxially fixedly connected to the lower end of the tank body (3), a driving mechanism is installed in the chassis (1), and the driving mechanism is connected to the opposite sides of the circular ring (11) for driving the tank body (3) to tilt and discharge materials.

7. The production equipment of the herbal whole grain convenient staple food for improving blood sugar according to claim 6, Features: The mixing mechanism comprises a sealing plate, which is fixed in the housing (6); the wall of the sleeve (29) is fixedly connected to the center of the sealing plate; a bevel gear ring (26) is rotatably connected to the wall of the sleeve (29) via a sealing bearing; the bevel gear ring (26) is meshed with two bevel gears (27); one side of each of the two bevel gears (27) is fixedly connected to a transmission shaft (21); the shaft wall of the transmission shaft (21) is rotatably connected between the housing (6) and the end cover (5) via a sealing bearing; an arc plate (16) is fixedly connected to the shaft wall of the transmission shaft (21); the arc plate (16) matches the inner wall of the tank body (3); one end of the arc plate (16) is fixedly connected to the mixing assembly (15); the lower end of the mixing assembly (15) is fixedly connected to a bottom plate (14); the bottom plate (14) matches the structure of the inner wall of the tank body (3); A support rod (13) is fixedly connected between the side wall of the arc-shaped plate (16) and the transmission shaft (21); a second reduction motor (10) is fixedly connected to the side wall of the cover plate (7); a rocker arm (31) is fixedly connected to the output end of the second reduction motor (10); a frame body (30) is sleeved at the bottom of the rocker arm (31) via a pin shaft; and the frame body (30) is fixed to the upper end of the bevel gear ring (26).

8. The production equipment of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: The premixing assembly comprises a main shaft (32), a fan blade (33) is fixedly connected to the shaft wall of the main shaft (32), the lower end of the main shaft (32) passes through a sleeve (29) and is fixedly connected to a material-dispensing disk (28), the side wall of the material-dispensing disk (28) is provided with a plurality of fins, the upper end of the feed pipe (25) is fixedly connected to a circular plate, the upper end of the circular plate is fixedly connected to a motor (9), the output end of the motor (9) is fixedly connected to the upper end of the main shaft (32), the side wall of the feed pipe (25) is fixedly connected to a plurality of conduits (22), one end of the plurality of conduits (22) away from the feed pipe (25) is fixedly connected to the side wall of a housing (6), and two conveying pipes (8) with different diameters are fixedly connected to the pipe wall of the sleeve (29).

9. The production equipment of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: The driving mechanism comprises two transverse shafts, both of which are rotatably connected to the chassis (1) via a bearing seat, a third reduction motor (17) is fixedly connected to the chassis (1), the two transverse shafts are respectively fixed to one end of two output shafts of the third reduction motor (17), a rotating shaft is vertically rotatably connected to the chassis (1) via the bearing seat, one end of the rotating shaft is fixedly connected to a worm (36), the other end of the rotating shaft is fixedly connected to a driven bevel gear (18), one side of the driven bevel gear (18) is meshed with a driving bevel gear (19), and the driving bevel gear (19) One side of the worm (36) is fixedly connected to one end of the horizontal axis, one side of the worm (36) is meshed with a worm wheel (35), one side of the worm wheel (35) is fixedly connected to a gear shaft (34), the gear shaft (34) is rotatably connected to the mounting portion of the chassis (1) through a rolling bearing, the upper end of the mounting portion is provided with a strip-shaped opening, a half gear (20) is arranged in the strip-shaped opening, the half gear (20) is rotatably connected to one end of the mounting portion through a bearing seat, the half gear (20) is axially meshed with the gear shaft (34), and the upper end of the half gear (20) is fixedly connected to one side of the ring (11).

10. The production equipment of the herbal whole grain convenient staple food for improving blood sugar according to claim 1, Features: An electric push rod (24) is fixedly connected inside the shell (4), the output end of the electric push rod (24) passes through the lower end of the shell (4) and is fixedly connected to a rectangular plate, the rectangular plate is fixed to one side of the chassis (1), the shell (4) is provided with two guide columns (23), the two guide columns (23) both pass through the lower end of the shell (4) and are fixedly connected to the upper end of the rectangular plate, one side of the shell (4) is provided with two guide holes, the two guide holes are slidably connected to a T-shaped slider, one end of the T-shaped slider passes through the guide hole and is fixedly connected to one side of the chassis (1), and the upper end of the guide column (23) is fixedly connected to the lower end of the T-shaped slider.

Images