Formula, process and equipment of seawater vegetable noodles capable of helping to concentrate attention

Abstract

The invention discloses a formula, process and equipment of seawater vegetable noodles capable of helping concentrate attention, and relates to the technical field of vegetable noodle processing. Comprising 10-20% of suaeda glauca fresh leaves, 55-85% of high gluten wheat flour, 2-5% of inulin, 1-3% of trehalose, 0.5-2% of olive oil, 0.05-0.1% of a compound enzyme preparation, 0.1-0.3% of sodium bicarbonate and 30-45% of water. Wherein the complex enzyme preparation is prepared from 27.7 mg / kg of lipase F, 3.3 mg / kg of lipase S3, 8.3 mg / kg of glucose oxidase and 31.8 mg / kg of xylanase. The suaeda salsa is used as a main raw material to be applied to the functional wheaten food, various functional components such as suaeda salsa, inulin, trehalose and olive oil are innovatively and scientifically compounded to form a functional system with a synergistic effect, the dual functions of moistening intestines and restoring consciousness can be achieved, and the texture property and sensory quality of the product can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of vegetable noodle processing, and in particular to a seawater vegetable noodle formula, process and equipment capable of helping to concentrate attention. Background Art

[0002] With rising health awareness and changing lifestyles, the functional food market is experiencing rapid growth. Functional pasta, in particular, has become a research hotspot due to its convenience and acceptability. Functional pasta refers to traditional pasta with the addition of specific functional ingredients, enhancing its effects on body function and health. In recent years, low-fat, high-fiber, and antioxidant-rich functional pasta has garnered significant attention, as it meets modern consumers' pursuit of a healthy diet.

[0003] A search revealed a Chinese patent application numbered CN201911002883.9, which discloses a highly efficient method for producing freeze-dried vegetable noodles. The method uses high-gluten wheat flour and vegetable powder as the main raw materials, along with modified starch, edible salt, emulsifiers, edible colloids, water-binding agents, edible oils, flavor enhancers, colorants, maltodextrin, and gluten. The noodles are then proofed, pressed, cooked, gelatinized with high-temperature steam, rinsed, ultrasonically treated, and freeze-dried with infrared light to produce convenient, ready-to-eat freeze-dried vegetable noodles. The vegetable noodles described in the patent have the following deficiencies: They only contain the basic ingredients for noodle preparation, resulting in low nutritional value and a lack of functionality, such as those that regulate the brain and focus attention, which is inconsistent with current healthy consumption habits. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a seawater vegetable noodle formula, process and equipment that can help people concentrate.

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

[0006] A seawater vegetable noodle formula capable of helping to concentrate, comprising: 10-20% fresh salsa sedge leaves, 55-85% high-gluten wheat flour, 2-5% inulin, 1-3% trehalose, 0.5-2% olive oil, 0.05-0.1% complex enzyme preparation, 0.1-0.3% sodium bicarbonate, and 30-45% water;

[0007] Wherein, the complex enzyme preparation comprises:

[0008] Lipase F 27.7 mg / kg, lipase S 33.3 mg / kg, glucose oxidase 8.3 mg / kg and xylanase 31.8 mg / kg.

[0009] A processing technology for seawater vegetable noodles capable of helping to concentrate comprises the following steps:

[0010] S1: Suaeda salsa pretreatment: Suaeda salsa is harvested during the flowering period from August to September, cleaned, crushed, enzymatically hydrolyzed, blanched, pulped, and filtered to obtain Suaeda salsa pulp for later use;

[0011] S2: Raw material mixing: Mix high-gluten wheat flour, inulin and sodium bicarbonate evenly, add alkali sedge slurry and water, and stir evenly;

[0012] S3: Add the remaining ingredients: trehalose, olive oil and complex enzyme preparation, and continue stirring until the dough is initially formed;

[0013] S4: dough kneading, placing the initially formed dough into a dough kneading device for kneading to form a dough with better elasticity;

[0014] S5: Dough proofing: The dough is proofed at 30°C and 80% humidity for 20 minutes.

[0015] S6: Rolling: Roll the proofed dough 6 times with a reduction rate of 35% each time to form a 1.5mm thick dough sheet.

[0016] S7: Cutting into strips: Cut the noodles into noodles of appropriate width;

[0017] S8: Drying: Use stage drying, initial temperature 35℃, middle temperature 48℃, and final temperature 32℃, total drying time 5 hours;

[0018] S9: Packaging: Packed in nitrogen and stored in a cool and dry place.

[0019] Preferably, the dough kneading device in S4 includes:

[0020] a mounting frame, wherein a first annular seat is mounted on the mounting frame;

[0021] A first tank body, with first ball head rods distributed circumferentially mounted on one side of the first tank body, the first ball head rods being slidably mounted in a first annular seat;

[0022] A second tank body, the second tank body is located on one side of the first tank body, and a second ball head rod distributed circumferentially is installed on one side of the second tank body. When the first tank body and the second tank body are closed, a closed horizontal tank body structure is formed;

[0023] a second annular seat, wherein each second ball head rod slides in the second annular seat, wherein a translation control mechanism is mounted on the mounting frame, and the second annular seat is mounted on the translation control mechanism;

[0024] A plurality of toggle blades are arranged in a circumferential distribution, one end of the toggle blade is installed on the inner side of the second tank body, and when the first tank body and the second tank body are closed, one end of the toggle blade extends to the inner side of the first tank body, and a striking column is integrally provided on the side of the toggle blade close to the rotation center of the first tank body, and the diameter of the striking column is greater than the thickness of the toggle blade;

[0025] A central striking mechanism is rotatably mounted in the second tank body, and a first driving portion for driving the central striking mechanism to rotate is mounted on the second annular seat;

[0026] The second driving part is used to drive the second tank body to rotate.

[0027] Preferably: the central striking mechanism includes:

[0028] A rotating arm is rotatably mounted at the center of the second tank body via an axis;

[0029] Guide frames, multiple guide frames are installed on the side of the rotating arm in a circumferential distribution;

[0030] The sliding arm is slidably mounted on the end of the guide frame, and the sliding arm and the rotating arm are connected by an internal spring;

[0031] The arc rod is fixed to the end of the sliding arm away from the rotating arm, and multiple evenly distributed striking rods are installed on the outside of the arc rod;

[0032] The support member is arranged on the side of the sliding arm and is used to provide support for the sliding arm.

[0033] Preferably, the support member includes a movable seat, two sliding cavities are provided on the rotating arm, the sliding cavities are located on both sides of the sliding arm, the movable seat slides in the sliding cavities, a first support arm and a second support arm are hingedly connected on both sides of the top of the sliding arm, the first support arm and the second support arm are in an eight-shaped structure, one end of the first support arm is hingedly connected to the outer end of the movable seat on one side, and one end of the second support arm is hingedly connected to the outer end of the movable seat on the other side;

[0034] An adjusting rod is rotatably installed in the rotating arm, and two sections of threads with opposite rotation directions are provided on the adjusting rod. Two movable seats are respectively installed on the two sections of threads of the adjusting rod; mounting plates are installed at both ends of the rotating arm, and a screw seat is installed at one end of the adjusting rod. A receiving groove is provided on the mounting plate close to the first tank body, and the screw seat is located in the receiving groove; an auxiliary screwing assembly adapted to the screw seat is installed on the first tank body.

[0035] Preferably: the auxiliary screwing assembly includes a hydraulic cylinder, which is installed on a mounting frame, an adjusting head is installed at the output end of the hydraulic cylinder, a screwing groove is provided on the screwing seat, and the adjusting head is in a M-shaped structure that matches the screwing groove; a guide slope is provided at the outer edge of the screwing groove to guide the insertion of the adjusting head.

[0036] Preferably: an elastic cover is provided on the outside of the rotating arm, the elastic cover is a cylindrical structure, both ends of the elastic cover are fixed to the outside of the two mounting plates, an opening is opened on the elastic cover that is compatible with the arc rod, and the opening of the elastic cover is fixedly connected to the outer wall of the arc rod.

[0037] Preferably, the first driving part includes a first driving motor, which is mounted on the second annular seat. The output end of the first driving motor is connected to the first driving gear. A driven gear is mounted on the shaft of the rotating arm, and the driven gear is meshed with the first driving gear.

[0038] Preferably: the second driving part includes a second driving motor, which is installed on the top of the second annular seat through a bracket, and the outer side of the second tank body is provided with circumferentially distributed convex teeth, and the output end of the second driving motor is transmission-connected to the second driving gear, and the second driving gear is meshed with the convex teeth. An arc cavity is provided on the first tank body, and a movable arc plate is slidably connected in the arc cavity. An arc groove adapted to the movable arc plate is provided on the second tank body, and the movable arc plate and the first tank body are connected by a support spring. When the first tank body and the second tank body are in a closed state, based on the action of the support spring, one end of the movable arc plate extends into the arc groove.

[0039] Preferably: the translation control mechanism includes a translation control motor, the output end of the translation control motor is transmission-connected to a translation control screw, the translation control screw is rotatably mounted on a mounting frame, the second annular seat is threadedly connected to the outer wall of the translation control screw, a guide rod is mounted on the mounting frame, and the second annular seat slides on the outer wall of the guide rod.

[0040] The beneficial effects of the present invention are:

[0041] 1. The present invention uses Suaeda salsa as the main raw material in functional pasta. Suaeda salsa is rich in various antioxidants, dietary fiber and minerals, has unique nutritional value and functional activity, can also partially replace table salt, and has obvious advantages over traditional vegetables. At the same time, multiple functional ingredients such as Suaeda salsa, inulin, trehalose and olive oil are innovatively scientifically compounded to form a synergistic functional system, which can not only achieve the dual functions of moisturizing the intestines and refreshing the brain, but also improve the product texture characteristics and sensory quality.

[0042] 2. The pretreatment process of the alkali sedge of the present invention includes the steps of crushing, enzymatic hydrolysis, blanching, beating and filtering, which can effectively retain functional ingredients such as total flavonoids and total phenols in the alkali sedge, and improve their bioavailability in pasta; the innovative low-oil dough-making technology can still form a good gluten network structure under low-oil conditions by optimizing the raw material mixing sequence, temperature control, stirring time and proofing conditions, thereby solving the problem that low-oil dough is difficult to form a good gluten network and ensuring the product texture characteristics and sensory quality; and by optimizing the calendering process and drying conditions, the functional ingredients in the product are retained to the maximum extent, thereby improving the antioxidant activity and brain-awakening effect.

[0043] 3. The present invention is capable of placing the dough to be processed in the first tank body and the second tank body by setting up the first tank body, the second tank body, the central striking mechanism and the shifting blade and other structures. By controlling the rotation of the second tank body, the dough is shifted up by using the shifting blade, and the first driving part controls the central striking mechanism to rotate in the opposite direction. After the dough is lifted to a certain height, it slides down due to gravity, contacts with the central striking mechanism in the process and is struck, then falls down and is struck by the striking column below the movement, and then is lifted up again by the shifting blade. This method can effectively complete the dough kneading operation.

[0044] 4. Compared with the traditional mixing and kneading method, the present invention can be applied to dough of different sizes. In the traditional mixing and kneading method, the dough added cannot be too large or too small. Too much dough will affect the rotation of the mixing structure, and too little dough will lead to insufficient contact between the dough and the mixing structure. The present invention utilizes the continuous conveying of the dough and beats the dough along its movement path, so there is no need to worry about the amount of dough added.

[0045] 5. Since the present invention has an integrally arranged striking column on the side of the shifting blade close to the rotation center of the first tank body, when the dough is lifted by the shifting blade, the striking column can block the dough to a certain extent, preventing the dough from sliding down too quickly, so that the dough can be lifted to a sufficiently high height. The striking column can not only assist in striking, but also play a role in assisting transportation when lifting the dough.

[0046] 6. The present invention provides structures such as support parts. Since the threads at both ends of the adjusting rod have opposite rotation directions, the distance between the two movable seats can be adjusted by screwing the adjusting rod, and then the supporting angle and height of the first support arm and the second support arm on the sliding arm can be adjusted, so as to achieve the purpose of adjusting the distance between the striking rod and the rotating arm; when the dough input is small, the distance between the striking rod and the rotating arm can be increased by adjusting the distance between the striking rod and the rotating arm, so that the striking rod can better contact with the dough; when the dough input is large, the distance between the striking rod and the rotating arm can be reduced by adjusting the distance between the striking rod and the rotating arm, so as to leave sufficient space for the dough to pass through, thereby improving flexibility.

[0047] 7. The present invention provides an auxiliary screwing assembly, which can control the rotating arm to rotate to a position that is compatible with the adjusting head based on the first driving unit when adjustment is required. The adjusting head is pushed into the screwing groove of the screwing seat through the operation of the hydraulic cylinder, and then driven to rotate the rotating arm based on the control of the first driving unit. At this time, the screwing seat is limited, and the relative rotation of the adjusting rod and the rotating arm is realized, thereby realizing the adjustment of the position of the movable seat.

[0048] 8. The present invention provides an elastic cover to shield the internal structure, thereby preventing the internal structure from directly contacting and adhering to the dough. The elastic cover is made of a deformable material and can adapt to structural adjustments.

[0049] 9. The present invention is capable of driving the second tank body to rotate based on the second driving part by setting a second driving part and a movable arc plate. Since the movable arc plate is deeply inserted into the arc groove, the first tank body can be synchronously driven to rotate through the transmission of the movable arc plate. When adding materials, the movable arc plate can be pushed into the arc cavity, thereby conveniently adding materials into the first tank body and the second tank body. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 This is a schematic structural diagram of a seawater vegetable noodle processing device that can help focus attention, as proposed by the present invention;

[0051] Figure 2 This is a structural schematic diagram from another angle of a seawater vegetable noodle processing device that can help focus attention, as proposed by the present invention;

[0052] Figure 3 This is a schematic structural diagram of a noodle-mixing device for processing seawater vegetable noodles that can help focus attention, as proposed by the present invention;

[0053] Figure 4 This is a structural schematic diagram of another angle of the noodle making equipment in the seawater vegetable noodle processing equipment that can help focus the attention proposed by the present invention;

[0054] Figure 5 This is a structural schematic diagram of a dough kneading device in an open state of a seawater vegetable noodle processing device that can help focus attention, as proposed by the present invention;

[0055] Figure 6 This is a schematic structural diagram of a beating rod and an elastic cover in a seawater vegetable noodle processing device that can help focus attention, as proposed by the present invention;

[0056] Figure 7 This is a schematic diagram of the structure of removing the elastic cover in a seawater vegetable noodle processing device that can help focus attention, as proposed by the present invention;

[0057] Figure 8This is a schematic structural diagram of a cross-section of a rotating arm in a seawater vegetable noodle processing device proposed by the present invention that can help concentrate attention.

[0058] In the figure: 1 mounting frame, 2 second annular seat, 3 second drive gear, 4 second drive motor, 5 first tank body, 6 second tank body, 7 receiving box, 8 mobile frame, 9 driven gear, 10 first annular seat, 11 convex tooth, 12 guide rod, 13 translation control screw, 14 first drive motor, 15 first drive gear, 16 movable arc plate, 17 support spring, 18 first ball head rod, 19 translation control motor, 20 adjustment head, 21 hydraulic cylinder, 22 elastic cover, 23 second ball head rod, 24 striking rod, 25 toggle blade, 26 screw seat, 27 rotating arm, 28 first support arm, 29 mounting plate, 30 second support arm, 31 guide frame, 32 arc rod, 33 adjustment rod, 34 mobile seat, 35 inner spring, 36 sliding arm. DETAILED DESCRIPTION

[0059] The technical solution of the present invention will be further described in detail below in conjunction with specific implementation methods.

[0060] The following describes embodiments of the present invention in detail. Examples of the embodiments 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 intended only to explain the present invention and are not to be construed as limiting the present invention.

[0061] Example 1:

[0062] A sea vegetable noodle recipe that can help with concentration is as follows:

[0063]

[0064] Wherein, the complex enzyme preparation comprises:

[0065] Glucose oxidase: It oxidizes glucose in dough, producing gluconic acid and hydrogen peroxide. The latter reacts with sulfhydryl groups (-SH) in gluten proteins to form disulfide bonds (-SS-), thereby strengthening the gluten network. Glucose oxidase also improves dough's powder texture, tensile strength, and dynamic rheological properties, strengthens the dough's network skeleton, and increases its water retention, making noodles chewier and more resistant to cooking, preventing the surface from collapsing and becoming mushy. The recommended dosage is approximately 3 grams per 100 kg.

[0066] Xylanase: It hydrolyzes non-starch polysaccharides (primarily arabinoxylan) in flour, reducing dough viscosity and improving dough extensibility and workability. Xylanase also enhances the anti-aging properties of pasta products, improving noodle extensibility and quality. It works best when used in combination with glucose oxidase, using the same dosage as glucose oxidase.

[0067] Lipase: It hydrolyzes the fat in flour to produce fatty acids and glycerol. The fatty acids interact with gluten proteins to form a better gluten network. Lipase also slows starch aging, making the resulting noodles soft, elastic, and chewy. It also emulsifies and whitens the noodles. The typical dosage is about 3 grams per 100 kilograms.

[0068] α-Amylase: It hydrolyzes the α-1,4-glycosidic bonds in starch molecules to produce dextrins and oligosaccharides, providing usable sugars for yeast fermentation and promoting the fermentation process. α-Amylase also improves the texture and taste of pasta, increasing its softness.

[0069] The combined enzyme preparation was more effective in improving noodle quality than any single enzyme preparation. The optimal dosage of the four enzyme preparations (glucose oxidase, lipase S, lipase F, and xylanase) for improving noodle quality was 27.7 mg / kg of lipase F, 33.3 mg / kg of lipase S, 8.3 mg / kg of glucose oxidase, and 31.8 mg / kg of xylanase.

[0070] Example 2:

[0071] A processing technology for seawater vegetable noodles capable of helping to concentrate comprises the following steps:

[0072] S1: Suaeda salsa pretreatment: Suaeda salsa is harvested during the flowering period from August to September, cleaned, crushed, enzymatically hydrolyzed, blanched, pulped, and filtered to obtain Suaeda salsa pulp for later use;

[0073] S2: Raw material mixing: Mix high-gluten wheat flour, inulin and sodium bicarbonate evenly, add alkali sedge slurry and water, and stir evenly;

[0074] S3: Add the remaining ingredients: trehalose, olive oil and complex enzyme preparation, and continue stirring until the dough is initially formed;

[0075] S4: dough kneading, placing the initially formed dough into a dough kneading device for kneading to form a dough with better elasticity;

[0076] S5: Dough proofing: The dough is proofed at 30°C and 80% humidity for 20 minutes.

[0077] S6: Rolling: Roll the proofed dough 6 times with a reduction rate of 35% each time to form a 1.5mm thick dough sheet.

[0078] S7: Cutting into strips: Cut the noodles into noodles of appropriate width;

[0079] S8: Drying: Use stage drying, initial temperature 35℃, middle temperature 48℃, and final temperature 32℃, total drying time 5 hours;

[0080] S9: Packaging: Packed in nitrogen and stored in a cool and dry place.

[0081] Example 3:

[0082] A processing device for seawater vegetable noodles that can help concentrate, such as Figure 1-8 As shown, in order to better perform dough kneading, the dough kneading device in S4 includes:

[0083] A mounting frame 1, on which a first annular seat 10 is mounted;

[0084] A first tank body 5 is provided with a circumferentially distributed first ball head rod 18 on one side of the first tank body 5 , and the first ball head rod 18 is slidably installed in the first annular seat 10 ;

[0085] The second tank body 6 is located on one side of the first tank body 5. A circumferentially distributed second ball head rod 23 is installed on one side of the second tank body 6. When the first tank body 5 and the second tank body 6 are closed, a closed horizontal tank structure is formed;

[0086] A second annular seat 2, each second ball head rod 23 slides in the second annular seat 2, a translation control mechanism is installed on the mounting frame 1, and the second annular seat 2 is installed on the translation control mechanism;

[0087] The toggle blade 25 is provided with a plurality of toggle blades 25 distributed in a circumferential manner. One end of the toggle blade 25 is mounted on the inner side of the second tank body 6. When the first tank body 5 and the second tank body 6 are closed, one end of the toggle blade 25 extends to the inner side of the first tank body 5. A striking post is integrally provided on one side of the toggle blade 25 close to the rotation center of the first tank body 5. The diameter of the striking post is greater than the thickness of the toggle blade 25.

[0088] The central striking mechanism is rotatably mounted in the second tank body 6, and the second annular seat 2 is provided with a first driving portion for driving the central striking mechanism to rotate;

[0089] A second driving unit, the second driving unit is used to drive the second tank body 6 to rotate;

[0090] By providing the first tank body 5, the second tank body 6, the central beating mechanism, and the paddle 25, the dough to be processed can be placed in the first tank body 5 and the second tank body 6. By controlling the rotation of the second tank body 6, the paddle 25 is used to pry up the dough. The first driving unit controls the central beating mechanism to rotate in the opposite direction. After being lifted to a certain height, the dough slides down due to gravity, contacts the central beating mechanism during the process, is struck, and then falls and is struck by the moving beating column below. It is then lifted up again by the paddle 25. This method can effectively complete the dough kneading operation.

[0091] Compared with the traditional mixing and kneading method, the present invention is applicable to doughs of different sizes. In the traditional mixing and kneading method, the dough added cannot be too large or too small. Too much dough will affect the rotation of the mixing structure, and too little dough will lead to insufficient contact between the dough and the mixing structure. The present invention utilizes the continuous conveying of the dough and beats the dough along its movement path to knead the dough, so there is no need to worry about the amount of dough added.

[0092] Since a striking column is integrally provided on the side of the moving blade 25 close to the rotation center of the first tank body 5, when the dough is lifted by the moving blade 25, the striking column can block the dough to a certain extent, preventing the dough from sliding too quickly, so that the dough can be lifted to a sufficiently high height. The striking column can not only assist in striking, but also play an auxiliary conveying role when lifting the dough.

[0093] In order to facilitate the effective beating of the dough; Figure 6-8 As shown, the center striking mechanism includes:

[0094] A rotating arm 27 is rotatably mounted on the center of the second tank 6 via an axis;

[0095] Guide frames 31, multiple guide frames 31 are installed on the side of the rotating arm 27 in a circumferential distribution;

[0096] The sliding arm 36 is slidably mounted on the end of the guide frame 31, and the sliding arm 36 and the rotating arm 27 are connected by an inner spring 35;

[0097] The arc rod 32 is fixed to the end of the sliding arm 36 away from the rotating arm 27, and a plurality of evenly distributed striking rods 24 are installed on the outer side of the arc rod 32;

[0098] A support member is provided on the side of the slide arm 36 to provide support for the slide arm 36;

[0099] By providing a central beating portion, the plurality of beating rods 24 can be used to beat the passing dough based on the rotation of the rotating arm 27 to achieve a dough kneading effect.

[0100] In order to facilitate adjustment of the position of the striking rod 24; Figure 6-8 As shown, the support member includes a movable seat 34, and two sliding cavities are opened on the rotating arm 27. The sliding cavities are located on both sides of the sliding arm 36. The movable seat 34 slides in the sliding cavity. The first support arm 28 and the second support arm 30 are hinged on both sides of the top of the sliding arm 36. The first support arm 28 and the second support arm 30 are in an eight-shaped structure. One end of the first support arm 28 is hinged to the outer end of the movable seat 34 on one side, and one end of the second support arm 30 is hinged to the outer end of the movable seat 34 on the other side.

[0101] An adjusting rod 33 is rotatably mounted within the rotating arm 27. The adjusting rod 33 is provided with two sections of threads rotating in opposite directions. Two movable seats 34 are respectively mounted on the two sections of threads of the adjusting rod 33. Mounting plates 29 are mounted at both ends of the rotating arm 27. A screwing seat 26 is mounted at one end of the adjusting rod 33. A receiving groove is formed on the mounting plate 29 near the first tank body 5, and the screwing seat 26 is located in the receiving groove. An auxiliary screwing assembly adapted to the screwing seat 26 is mounted on the first tank body 5.

[0102] By providing structures such as support members, since the threads at both ends of the adjusting rod 33 rotate in opposite directions, the distance between the two movable seats 34 can be adjusted by screwing the adjusting rod 33, and then the supporting angle and height of the first supporting arm 28 and the second supporting arm 30 on the sliding arm 36 can be adjusted, so as to achieve the purpose of adjusting the distance between the striking rod 24 and the rotating arm 27; when the dough input is small, the distance between the striking rod 24 and the rotating arm 27 can be increased by adjusting the distance between the striking rod 24 and the rotating arm 27, so that the striking rod 24 can better contact the dough; when the dough input is large, the distance between the striking rod 24 and the rotating arm 27 can be reduced by adjusting the distance between the striking rod 24 and the rotating arm 27, so as to leave sufficient space for the dough to pass through, thereby improving flexibility.

[0103] In order to facilitate the adjustment of the adjustment rod 33; Figure 5 、 Figure 6 As shown, the auxiliary screwing assembly includes a hydraulic cylinder 21, which is mounted on the mounting frame 1. An adjusting head 20 is mounted on the output end of the hydraulic cylinder 21. A screwing groove is provided on the screwing seat 26. The adjusting head 20 is in a cross-shaped structure that matches the screwing groove. A guide slope is provided on the outer edge of the screwing groove to guide the adjusting head 20 into insertion.

[0104] By providing an auxiliary screwing assembly, when adjustment is required, the first driving unit controls the rotating arm 27 to rotate to a position adapted to the adjusting head 20. The hydraulic cylinder 21 operates to push the adjusting head 20 into the screwing groove of the screwing seat 26. Then, under the control of the first driving unit, the rotating arm 27 is driven to rotate. At this time, the screwing seat 26 is limited, achieving relative rotation between the adjusting rod 33 and the rotating arm 27, thereby achieving adjustment of the position of the movable seat 34.

[0105] In addition, the adjustment head 20 can be configured as a spring floating structure to make the structure more smoothly combined, which will not be described in detail here.

[0106] In order to avoid adhesion between the dough and the structure; Figure 6 As shown, an elastic cover 22 is provided on the outside of the rotating arm 27. The elastic cover 22 is a cylindrical structure. The two ends of the elastic cover 22 are fixed to the outside of the two mounting plates 29. An opening is opened on the elastic cover 22 to match the arc rod 32. The opening of the elastic cover 22 is fixedly connected to the outer wall of the arc rod 32.

[0107] By providing the elastic cover 22, the internal structure can be shielded to prevent the internal structure from directly contacting the dough and causing adhesion. Moreover, the elastic cover 22 is made of a deformable material and can adapt to structural adjustments.

[0108] In order to facilitate the driving of the rotating arm 27; Figure 3 As shown, the first driving part includes a first driving motor 14, which is installed on the second annular seat 2. The output end of the first driving motor 14 is transmission-connected to the first driving gear 15, and a driven gear 9 is installed on the shaft of the rotating arm 27, and the driven gear 9 is meshed with the first driving gear 15.

[0109] In order to facilitate the driving of the second tank 6 to rotate; Figure 5 As shown, the second driving part includes a second driving motor 4, which is installed on the top of the second annular seat 2 through a bracket. The outer side of the second tank body 6 is provided with circumferentially distributed convex teeth 11, and the output end of the second driving motor 4 is transmission-connected to the second driving gear 3, which is engaged with the convex teeth 11. An arc cavity is provided on the first tank body 5, and a movable arc plate 16 is slidably connected in the arc cavity. An arc groove adapted to the movable arc plate 16 is provided on the second tank body 6. The movable arc plate 16 and the first tank body 5 are connected by a support spring 17. When the first tank body 5 and the second tank body 6 are in a closed state, based on the action of the support spring 17, one end of the movable arc plate 16 extends into the arc groove;

[0110] By setting up a second driving part and a movable arc plate 16, the second driving part can be used to drive the second tank body 6 to rotate. Since the movable arc plate 16 penetrates into the arc groove, the first tank body 5 can be synchronously driven to rotate through the transmission of the movable arc plate 16. When adding materials, the movable arc plate 16 can be pushed into the arc cavity, so that the materials can be conveniently added to the first tank body 5 and the second tank body 6.

[0111] In order to facilitate the adjustment of the relative positions of the first tank body 5 and the second tank body 6; Figure 3 、 Figure 5As shown, the translation control mechanism includes a translation control motor 19, the output end of the translation control motor 19 is transmission-connected to the translation control screw 13, the translation control screw 13 is rotatably mounted on the mounting frame 1, the second annular seat 2 is threadedly connected to the outer wall of the translation control screw 13, a guide rod 12 is mounted on the mounting frame 1, and the second annular seat 2 slides on the outer wall of the guide rod 12.

[0112] In order to facilitate the acceptance of materials; Figure 3 As shown, a movable frame 8 is provided below the first tank body 5 and the second tank body 6 . The movable frame 8 is slidably mounted on the bottom of the mounting frame 1 , and a receiving box 7 is detachably mounted on the movable frame 8 .

[0113] In order to verify the efficacy of the seawater vegetable noodles of the present invention, functional verification was carried out and the theoretical basis was explained as follows:

[0114] 1.1 Verification of the intestinal moisturizing function

[0115] 1.1.1 Animal Experiment Verification

[0116] Experimental methods:

[0117] Establishment of mouse constipation model: Loperamide hydrochloride was used for oral gavage to establish a constipation mouse model;

[0118] Grouping experiment: The mice were divided into blank control group, model control group, positive control group and sample group;

[0119] Index measurement: time to first black stool, number of stools within 5 hours, stool water content and small intestinal propulsion rate;

[0120] Theoretical basis:

[0121] Animal experiments are a common method for verifying the bowel-moistening effects of functional foods. Loperamide hydrochloride, an opioid receptor agonist, can inhibit intestinal motility and cause constipation, and is often used to establish a constipation model in mice.

[0122] By measuring indicators such as the time to first black stool, number of stools within 5 hours, stool water content, and small intestinal propulsion rate, a comprehensive assessment of a sample's bowel-moistening effect can be made. The time to first black stool reflects the speed of intestinal peristalsis; the number of stools and stool water content reflect the degree of stool excretion; and the small intestinal propulsion rate directly reflects the peristaltic function of the intestine.

[0123] After the above experiments, the following conclusions were drawn: eating the seawater vegetable noodles of the present invention increased the volume of feces, shortened the time to the first black stool, and increased the number of stools and the water content of feces.

[0124] 1.1.2 Human food testing

[0125] Experimental methods:

[0126] Eligible constipation populations were selected as subjects;

[0127] A randomized double-blind controlled trial was conducted, divided into a control group and a trial group;

[0128] Defecation frequency, stool characteristics, and constipation symptom scores were measured before and after the trial diet;

[0129] Theoretical basis:

[0130] Human food testing is the final step in verifying the actual effects of functional foods. By selecting eligible constipated subjects as subjects, the product's bowel-moistening effect can be directly evaluated.

[0131] Randomized, double-blind, controlled trials are a standard method for scientifically evaluating food functionality. By comparing changes in bowel movement frequency, stool characteristics, and constipation symptom scores before and after the trial, the bowel-moistening effect of a product can be objectively evaluated.

[0132] According to the "Health Food Functional Test and Evaluation Method" (2022 edition), the bowel-moistening effect of functional pasta is mainly evaluated by improving bowel movement frequency, stool characteristics, and constipation-related symptoms. Improvements in these indicators are direct evidence of the product's bowel-moistening function.

[0133] After the above experiments, the following conclusion was drawn: eating the seawater vegetable noodles of the present invention improved the frequency of bowel movements and increased the number of bowel movements.

[0134] 1.2 Verification of the functions of awakening the brain and concentrating attention

[0135] 1.2.1 Evaluation of antioxidant activity

[0136] Experimental methods:

[0137] DPPH free radical scavenging experiment;

[0138] ABTS free radical scavenging assay;

[0139] Ferric reducing ability (FRAP) assay;

[0140] Determination of total phenolic and total flavonoid contents;

[0141] Theoretical basis:

[0142] Antioxidant activity is an important indicator for evaluating the brain-stimulating effects of functional foods. Oxidative stress is a key factor contributing to neurological dysfunction and cognitive decline. Antioxidants in functional pasta (such as flavonoids, polyphenols, and vitamin E) can scavenge free radicals, reduce oxidative stress, protect nerve cells, and improve cognitive function.

[0143] DPPH free radical scavenging assay, ABTS free radical scavenging assay, and ferric ion reducing ability (FRAP) assay are commonly used methods to evaluate antioxidant activity. These methods can assess the sample's ability to scavenge free radicals and reduce metal ions, reflecting its antioxidant activity.

[0144] Total phenolic and flavonoid content are important indicators for evaluating a sample's antioxidant potential. Studies have shown that these components are the primary antioxidants in plant extracts such as Suaeda salsa and are closely related to their brain-stimulating effects.

[0145] 1.2.2 Animal behavior testing

[0146] Experimental methods:

[0147] Using mice or rats as experimental animals;

[0148] Conduct learning and memory ability tests (such as Morris water maze, Y maze);

[0149] Evaluate the effects of samples on animal cognitive function;

[0150] Theoretical basis:

[0151] Animal behavioral testing is an important method for evaluating the brain-stimulating effects of functional foods. Learning and memory abilities are important indicators for assessing cognitive function and are closely related to the function of brain regions such as the hippocampus and prefrontal cortex.

[0152] The Morris water maze is a classic method for assessing spatial learning and memory in animals. In this experiment, animals must learn to locate a platform hidden in water. Spatial learning and memory abilities can be assessed by measuring the animal's latency to find the platform and the time it spends in the target quadrant.

[0153] The Y-maze and novel object recognition tests assess non-spatial learning and memory abilities. These tests, based on an animal's natural tendency to explore new environments and objects, assess cognitive function by measuring its response to novel stimuli.

[0154] The experimental results show that after eating the seawater vegetable noodles of the present invention, the time it takes for the tested experimental animals to find the target object in the Morris water maze and Y maze tests is shortened, thereby improving the animals' learning and memory abilities.

[0155] The above description is only a preferred specific embodiment of the present invention. For parts that are not disclosed in detail, such as specific circuit connection methods or instrument models, those skilled in the art can use conventional technical means to implement them, so they are not described in detail.

Claims

1. A seawater vegetable noodle formula that can help focus attention, characterized in that: include: Suaeda fresh leaves 10-20%, high-gluten wheat flour 55-85%, inulin 2-5%, trehalose 1-3%, olive oil 0.5-2%, complex enzyme preparation 0.05-0.1%, sodium bicarbonate 0.1-0.3% and water 30-45%; Wherein, the complex enzyme preparation comprises: Lipase F 27.7 mg / kg, lipase S 33.3 mg / kg, glucose oxidase 8.3 mg / kg and xylanase 31.8 mg / kg.

2. A process for preparing seawater vegetable noodles that can help to concentrate, characterized in that: Prepared based on the formula according to claim 1, the processing technology comprises the following steps: S1: Suaeda salsa pretreatment: Suaeda salsa is harvested during the flowering period from August to September, cleaned, crushed, enzymatically hydrolyzed, blanched, pulped, and filtered to obtain Suaeda salsa pulp for later use; S2: Raw material mixing: Mix high-gluten wheat flour, inulin and sodium bicarbonate evenly, add alkali sedge slurry and water, and stir evenly; S3: Add the remaining ingredients: trehalose, olive oil and complex enzyme preparation, and continue stirring until the dough is initially formed; S4: dough kneading, placing the initially formed dough into a dough kneading device for kneading to form a dough with better elasticity; S5: Dough proofing: The dough is proofed at 30°C and 80% humidity for 20 minutes. S6: Rolling: Roll the proofed dough 6 times with a reduction rate of 35% each time to form a 1.5mm thick dough sheet. S7: Cutting into strips: Cut the noodles into noodles of appropriate width; S8: Drying: Use stage drying, initial temperature 35℃, middle temperature 48℃, and final temperature 32℃, total drying time 5 hours; S9: Packaging: Packed in nitrogen and stored in a cool and dry place.

3. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 2 is characterized in that: The dough kneading device in S4 includes: A mounting frame (1), wherein a first annular seat (10) is mounted on the mounting frame (1); A first tank body (5), with circumferentially distributed first ball head rods (18) mounted on one side of the first tank body (5), and the first ball head rods (18) slidably mounted in the first annular seat (10); A second tank body (6), the second tank body (6) is located on one side of the first tank body (5), and a circumferentially distributed second ball head rod (23) is installed on one side of the second tank body (6), and when the first tank body (5) and the second tank body (6) are closed, a closed horizontal tank body structure is formed; A second annular seat (2), each second ball head rod (23) slides in the second annular seat (2), a translation control mechanism is installed on the mounting frame (1), and the second annular seat (2) is installed on the translation control mechanism; A plurality of toggle blades (25) are arranged in a circumferential distribution, one end of the toggle blade (25) is installed on the inner side of the second tank body (6), and when the first tank body (5) and the second tank body (6) are closed, one end of the toggle blade (25) extends to the inner side of the first tank body (5), and a striking column is integrally provided on one side of the toggle blade (25) close to the rotation center of the first tank body (5), and the diameter of the striking column is greater than the thickness of the toggle blade (25); A central striking mechanism, the central striking mechanism is rotatably mounted in the second tank body (6), and a first driving portion for driving the central striking mechanism to rotate is mounted on the second annular seat (2); The second driving unit is used to drive the second tank body (6) to rotate.

4. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 3 is characterized in that: The center striking mechanism comprises: A rotating arm (27), the rotating arm (27) is rotatably mounted at the center of the second tank (6) via an axis; A guide frame (31), wherein a plurality of guide frames (31) are installed on the side of the rotating arm (27) in a circumferentially distributed manner; A sliding arm (36) is slidably mounted on the end of the guide frame (31), and the sliding arm (36) and the rotating arm (27) are connected via an inner spring (35); An arc rod (32), the arc rod (32) is fixed to one end of the sliding arm (36) away from the rotating arm (27), and a plurality of evenly distributed striking rods (24) are installed on the outer side of the arc rod (32); A support member is provided on a side of the slide arm (36) and is used to provide support for the slide arm (36).

5. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 4 is characterized in that: The support member includes a movable seat (34), and two sliding cavities are provided on the rotating arm (27). The sliding cavities are located on both sides of the sliding arm (36). The movable seat (34) slides in the sliding cavity. A first support arm (28) and a second support arm (30) are hinged on both sides of the top of the sliding arm (36). The first support arm (28) and the second support arm (30) are in an eight-shaped structure. One end of the first support arm (28) is hinged to the outer end of the movable seat (34) on one side, and one end of the second support arm (30) is hinged to the outer end of the movable seat (34) on the other side. An adjusting rod (33) is rotatably mounted in the rotating arm (27), and the adjusting rod (33) is provided with two sections of threads with opposite rotation directions. Two movable seats (34) are respectively mounted on the two sections of threads of the adjusting rod (33); mounting plates (29) are mounted at both ends of the rotating arm (27), and a screwing seat (26) is mounted at one end of the adjusting rod (33); a receiving groove is provided on the mounting plate (29) near the first tank body (5), and the screwing seat (26) is located in the receiving groove; an auxiliary screwing assembly adapted to the screwing seat (26) is mounted on the first tank body (5).

6. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 5, characterized in that: The auxiliary screwing assembly comprises a hydraulic cylinder (21), the hydraulic cylinder (21) being mounted on the mounting frame (1), an adjusting head (20) being mounted on the output end of the hydraulic cylinder (21), a screwing groove being provided on the screwing seat (26), the adjusting head (20) being in a M-shaped structure adapted to the screwing groove; and a guide slope for guiding the inserting of the adjusting head (20) being provided at the outer edge of the screwing groove.

7. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 6, characterized in that: An elastic cover (22) is provided on the outside of the rotating arm (27). The elastic cover (22) is a cylindrical structure. Both ends of the elastic cover (22) are fixed to the outsides of the two mounting plates (29). An opening adapted to the arc rod (32) is provided on the elastic cover (22). The opening of the elastic cover (22) is fixedly connected to the outer wall of the arc rod (32).

8. The process for preparing seawater vegetable noodles capable of helping to concentrate according to claim 5, characterized in that: The first driving part comprises a first driving motor (14), the first driving motor (14) being mounted on the second annular seat (2), the output end of the first driving motor (14) being transmission-connected to a first driving gear (15), a driven gear (9) being mounted on the shaft of the rotating arm (27), and the driven gear (9) being meshed with the first driving gear (15).

9. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 3, characterized in that: The second driving part includes a second driving motor (4), which is installed on the top of the second annular seat (2) through a bracket. The outer side of the second tank body (6) is provided with circumferentially distributed convex teeth (11). The output end of the second driving motor (4) is transmission-connected to the second driving gear (3), and the second driving gear (3) is meshed with the convex teeth (11). The first tank body (5) is provided with an arc cavity, and a movable arc plate (16) is slidably connected in the arc cavity. The second tank body (6) is provided with an arc groove adapted to the movable arc plate (16). The movable arc plate (16) and the first tank body (5) are connected by a support spring (17). When the first tank body (5) and the second tank body (6) are in a closed state, based on the action of the support spring (17), one end of the movable arc plate (16) extends into the arc groove.

10. The processing technology of seawater vegetable noodles capable of helping to concentrate according to claim 3, characterized in that: The translation control mechanism includes a translation control motor (19), an output end of the translation control motor (19) is transmission-connected to a translation control screw (13), the translation control screw (13) is rotatably mounted on the mounting frame (1), the second annular seat (2) is threadedly connected to the outer wall of the translation control screw (13), a guide rod (12) is mounted on the mounting frame (1), and the second annular seat (2) slides on the outer wall of the guide rod (12).

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