Preparation method of a kind of pull out wire gourd

Abstract

The application discloses a preparation method of a drawing dough, which comprises a basic formula and a supplement formula, the basic formula comprises dough premix powder, honey and coconut oil, the supplement formula comprises an antioxidant filler, a thickening agent and a surface film agent, intelligent test operation comprises the following steps: under F1 tension, carrying out drawing operation with a distance of L1, cutting 1 / 2 along the cross section of the drawing area, taking the vertical plane of the cut as a target area, obtaining a three-dimensional point cloud diagram of the target area, and obtaining the drawing number N and the average drawing diameter D of the target area from the three-dimensional point cloud diagram, and the dough in different formula states is compared, so that the problem that the dough is prone to aging and hardening under normal temperature or cold storage conditions, thereby affecting the drawing effect and taste, can be solved by intelligent food processing test, so that the dough formula with longer shelf life and quality guarantee period can be scientifically screened, the softness of the dough is better maintained, the drawing effect of the dough is better, and the taste is better.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of intelligent food processing, in particular to a preparation method of a pulled sticky rice cake. BACKGROUND

[0002] The patent with the publication number CN115918895A, "A normal-temperature pulled food filling and a preparation method thereof", is taken as a comparative document 1, which indicates that pulled food is more and more popular due to its pulling effect and soft and sticky taste. At present, the pulling effect of pulled food is mainly achieved by the following two methods, method one: adding cheese or dry cheese to provide the pulling effect; method two: using starch or modified starch as the main base to provide the pulling effect.

[0003] For the scheme of providing the pulling effect by adding cheese or dry cheese, cheese is currently recognized as a raw material with pulling characteristics. Long-chain protein molecules exist in cheese, which are in a curled state. When heated, the fat and protein melt, the long-chain protein molecules lose the constraint, and the curled state is stretched open, thereby presenting the pulling effect, such as the commonly used mozzarella cheese to prepare pizza. However, cheese or dry cheese needs to be kept at high temperature after heating to present excellent pulling effect. When the temperature drops, it will return to a lump and become hard and tough, making it difficult to maintain excellent pulling effect at normal temperature.

[0004] For the scheme of using starch or modified starch as the main base to provide the pulling effect, common foods include sticky rice cake and green ball glutinous rice food. This kind of food can have soft and sticky taste at normal temperature and has a certain degree of toughness, but the stretching effect is poor. Since this kind of food achieves the pulling effect by starch or modified starch, the high starch content is prone to aging and hardening. Starch aging is the process of transforming the disordered state of gelatinized starch molecules into an ordered state. The texture of the aged starch food becomes hard and shrinks, the taste decreases, the pulling effect greatly decreases, and even disappears. The pulling state is unstable, and it is difficult to present the pulling effect at normal temperature for a long time.

[0005] In today's baking food industry, due to weather factors and the increasing demand for cold food, many normal-temperature filling foods or even low-temperature filling foods appear, requiring the filling to maintain a relatively stable effect at normal temperature or low temperature.

[0006] The published patent with the publication number CN101785543B, "Long shelf life sticky rice pre-mix powder and sticky rice and preparation method thereof" as a comparative document 2, indicates that sticky rice is a traditional convenient leisure food, commonly known as "glutinous rice cake", which is a stuffing food using glutinous rice powder as the skin material. Because of its crystal clear appearance, soft and Q-tough taste, healthy quality and fashion, sticky rice products are increasingly favored by consumers, especially young people and white-collar class in the market. The traditional raw material for making sticky rice is glutinous rice powder. Sticky rice is very easy to age and harden under normal temperature or cold storage conditions, the taste is deteriorated, the long shelf life market circulation is difficult, which seriously affects the promotion and consumption of this type of product. Therefore, developing an easy-to-operate, good-tasting and long-shelf-life sticky rice pre-mix powder has good market prospects.

[0007] The application of modified starch in food can give the product good anti-aging performance and comprehensive quality, and it is also widely used in sticky rice to improve its quality. However, there are several technical difficulties in developing sticky rice food by replacing part of the glutinous rice powder with starch as raw material: the aging of starch will cause the sticky rice to crack and harden, directly affecting the eating quality of the sticky rice and shortening the shelf life of the product.

[0008] In summary, in the prior art, sticky rice is easy to age and harden during storage, which affects the drawing effect and taste of sticky rice, and it is necessary to carry out more systematic intelligent food processing test to improve its production process. SUMMARY

[0009] The present application is to overcome the above-mentioned shortcomings, and aims to provide a technical solution to solve the above-mentioned problems.

[0010] To achieve the above-mentioned purpose, the present application provides the following technical solution:

[0011] A preparation method of a drawing sticky rice, including a basic formula and a supplementary formula, the basic formula including sticky rice pre-mix powder, honey, coconut oil;

[0012] The supplementary formula includes antioxidant filler, thickening agent and surface film agent;

[0013] The preparation steps of the sticky rice include:

[0014] S100: mixing and stirring the sticky rice pre-mix powder, honey and coconut oil uniformly to form a dough, steaming and cooling the dough for several minutes to obtain a residual heat dough, and cooling the residual heat dough to room temperature, and then taking a target dough one with a volume of V1 from the room temperature dough;

[0015] S200: adding antioxidant filler to the residual heat dough, mixing and stirring uniformly to form an antioxidant dough, and cooling the antioxidant dough to room temperature, and then taking a target dough two with a volume of V1 from the antioxidant dough;

[0016] S300: adding thickening agent to the remaining temperature dough, mixing and stirring to make a thickened dough, and taking a target dough three with a volume of V1 from the thickened dough after cooling to room temperature;

[0017] S400: evenly coating the target dough one with a surface film agent to make a target dough four;

[0018] S500: adding antioxidant fillings and thickening agent to the remaining temperature dough, mixing and stirring to make an antioxidant thickened dough, and taking a target dough five with a volume of V1 from the antioxidant thickened dough after cooling to room temperature;

[0019] S600: evenly coating the target dough five with a surface film agent to make a target dough six;

[0020] S700: under the condition of temperature C0, placing the target dough one, two, three, four, five and six for a time t0, and respectively performing intelligent test operation on the target dough one, two, three, four, five and six;

[0021] S800: the intelligent test operation includes performing a drawing operation with a distance of L1 under the condition of F1 tension, cutting 1 / 2 along the cross section of the drawing area, taking the vertical plane of the cut as the target area, obtaining the three-dimensional point cloud diagram of the target area, and obtaining the drawing number N and the average drawing diameter D of the target area from the three-dimensional point cloud diagram.

[0022] As a further scheme of the application, the following steps are included in S700:

[0023] S710: the temperature C0 includes an array composed of different target temperatures C1, C2, …, Cn;

[0024] S720: in the array C1, C2, …, Cn, the target temperatures C1, C2, …, Cn form an arithmetic sequence;

[0025] S730: taking multiple pieces of target dough one with a volume of V1 from the room temperature dough, placing the multiple pieces of target dough one under the condition of temperature C1, C2, …, Cn for a time t0, and then continuing step S800 until the test of all target dough one is completed;

[0026] S740: similarly, the test of target dough two, three, four, five and six is completed respectively.

[0027] As a further scheme of the application, the following steps are included in S700:

[0028] S760: the standing time t0 includes an array composed of different target times t1, t2, …, tn;

[0029] S770: In the arrays t1, t2,..., tn, the difference values of the target times t1, t2,..., tn gradually increase;

[0030] S780: A plurality of target doughs I with a volume of V1 are taken from the normal-temperature dough, and the plurality of target doughs I are respectively placed under the temperature C0 for the target times t1, t2,..., tn, and then step S800 is continued until the testing of all the target doughs I is completed;

[0031] S790: In this way, the testing of the target doughs II, III, IV, V, and VI is respectively completed.

[0032] As a further scheme of the present application, the following step is included in S800:

[0033] S810: A three-dimensional point cloud map of a target area of the target dough I is obtained, the target area includes a peripheral contour area close to the periphery and a central area close to the center position, the target area is divided into equal unit areas, and a unit area close to the periphery is grabbed as a first unit area Q1 and a unit area close to the center is grabbed as a second unit area Q2,

[0034] S820: The number of filaments N11 of the first unit area Q1 is obtained, the number of filaments N12 of the second unit area Q2 is obtained, and the sum of N11 and N12 is taken as the number of filaments N10 of the target dough I;

[0035] S830: In this way, the number of filaments N20 of the target dough II, the number of filaments N30 of the target dough III,..., and the number of filaments N60 of the target dough VI are obtained.

[0036] As a further scheme of the present application, the following step is included in S800:

[0037] S860: A three-dimensional point cloud map of a target area of the target dough I is obtained, the diameters of a plurality of filaments in the first unit area Q1 are obtained and stored as arrays D11, D12,..., D1n, and the average value of the arrays D11, D12,..., D1n is obtained and stored as a first average filament diameter D111;

[0038] S870: The diameters of a plurality of filaments in the second unit area Q2 are obtained and stored as arrays D21, D22,..., D2n, and the average value of the arrays D21, D22,..., D2n is obtained and stored as a second average filament diameter D100;

[0039] S880: Obtain the average value of D111 and D222, and store it as the average drawing diameter D100 of the target dough one, and so on, to obtain the average drawing diameters of the target doughs two, three, four, five and six respectively and store them as D200, D300, D400, D500 and D600 respectively.

[0040] As a further scheme of the present application, the following step is included in S200:

[0041] S210: Take n portions of the residual temperature dough, and add an antioxidant filler with a mass of M11 to each portion of the residual temperature dough, denoted as first addition.

[0042] S220: On the basis of the first addition, add antioxidant fillers with masses of M21, M22, …, M2n to each portion of the residual temperature dough, denoted as second addition, wherein M21, M22, …, M2n in the array M21, M22, …, M2n form a geometric progression.

[0043] S230: The mass of the first addition is greater than the mass of the second addition.

[0044] S240: After uniform mixing and stirring, a plurality of antioxidant doughs are prepared, and the antioxidant doughs are cooled to room temperature, and then a target dough two with a volume of V1 is taken from each of the plurality of antioxidant doughs.

[0045] S250: Under the temperature C0, the plurality of target doughs two are placed for a time t0, and then step S800 is performed.

[0046] S260: In this way, the test of the target dough three is completed.

[0047] As a further scheme of the present application, the following step is included in S400:

[0048] S410: Take n portions of the target dough one, and uniformly apply a surface coating agent with a coating thickness of W1, W2, …, Wn to each portion of the target dough one to prepare a plurality of target doughs four with different film thicknesses.

[0049] S420: In the array W1, W2, …, Wn, W1, W2, …, Wn form an arithmetic progression.

[0050] S430: Under the temperature C0, the plurality of target doughs four are placed for a time t0, and then step S800 is performed.

[0051] S440: In this way, the test of the target dough six is completed.

[0052] As a further scheme of the present application, the following step is included in S500:

[0053] S510: take n portions of the residual temperature dough, and add a mixture of antioxidant fillings and thickening agents in proportions of R21, R22,..., R2n to each portion of the residual temperature dough, wherein R21, R22,..., R2n form a geometric progression;

[0054] S520: after uniform mixing and stirring, a plurality of antioxidant thickening doughs are prepared, and after cooling the plurality of antioxidant thickening doughs to room temperature, a target dough five with a volume of V1 is taken from each of the plurality of antioxidant thickening doughs;

[0055] S530: under the condition of temperature C0, the plurality of target dough fives are placed for a time t0, and then step S800 is performed.

[0056] Compared with the prior art, the beneficial effects of the present application are as follows:

[0057] The present application compares doughs in different formula states, so as to intelligently test food processing for the problem that hemp dough is prone to aging and hardening under room temperature or refrigeration conditions, affecting the drawing effect and taste, so as to scientifically screen hemp dough formula with longer shelf life and shelf life, better maintain the softness of hemp dough, and make the drawing effect of hemp dough better and the taste better. BRIEF DESCRIPTION OF DRAWINGS

[0058] Figure 1 is a structural perspective view of the hemp dough drawing process in the present application;

[0059] Figure 2 is a structural perspective view of the hemp dough drawing process in the present application;

[0060] Figure 3 is a structural perspective view of the hemp dough drawing process in the present application;

[0061] Figure 4 is a flowchart of steps S100-S800 in the present application;

[0062] Figure 5 is a flowchart of steps S710-S740 in the present application;

[0063] Figure 6 is a flowchart of steps S760-S790 in the present application;

[0064] Figure 7 is a flowchart of steps S810-S830 in the present application;

[0065] Figure 8 is a flowchart of steps S860-S880 in the present application;

[0066] The reference signs and names in the drawings are as follows:

[0067] Drawing area-c, peripheral contour area-Z1, center area-Z2, first unit area-Q1, second unit area-Q2. DETAILED DESCRIPTION

[0068] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0069] Please refer to Figures 1-8 A preparation method of a drawing dough, including a basic formula and a supplementary formula, the basic formula includes a dough premix, honey, coconut oil;

[0070] The supplementary formula includes an antioxidant filler, a thickening agent, and a surface film agent;

[0071] The steps of making the dough include:

[0072] S100: After the dough premix, honey, and coconut oil are uniformly mixed and stirred, a dough is made, and after being steamed and cooked thoroughly, a dough with residual heat is obtained. After the dough with residual heat is cooled for several minutes, the target dough one with a volume of V1 is taken from the dough with residual heat after being cooled to room temperature.

[0073] S200: After the antioxidant filler is added to the dough with residual heat, an antioxidant dough is made after being uniformly mixed and stirred. After the antioxidant dough is cooled to room temperature, the target dough two with a volume of V1 is taken from the antioxidant dough.

[0074] S300: After the thickening agent is added to the dough with residual heat, a thickening dough is made after being uniformly mixed and stirred. After the thickening dough is cooled to room temperature, the target dough three with a volume of V1 is taken from the thickening dough.

[0075] S400: The surface film agent is uniformly applied and coated on the target dough one to make the target dough four.

[0076] S500: After the antioxidant filler and the thickening agent are added to the dough with residual heat, an antioxidant thickening dough is made after being uniformly mixed and stirred. After the antioxidant thickening dough is cooled to room temperature, the target dough five with a volume of V1 is taken from the antioxidant thickening dough.

[0077] S600: The surface film agent is uniformly applied and coated on the target dough five to make the target dough six.

[0078] S700: under the temperature C0 condition, the target dough one, two, three, four, five and six are placed for a time t0, and the intelligent test operation is carried out on the target dough one, two, three, four, five and six respectively;

[0079] S800: the intelligent test operation comprises that under the F1 tension condition, the drawing operation with a distance L1 is carried out, 1 / 2 of the cross section along the drawing area is cut, a plane vertical to the cut is taken as a target area, a three-dimensional point cloud map of the target area is obtained, the drawing number N and the average drawing diameter D of the target area are obtained from the three-dimensional point cloud map;

[0080] In the production process of the sesame cake, antioxidant fillers and / or thickening agents and / or surface film agents are added to the sesame cake to produce finished products, wherein the antioxidant fillers can prevent the oxidation of oil and some sensitive ingredients in the dough, slow down the aging process of the food, thereby prolonging the shelf life and shelf life of the sesame cake, and the antioxidant can reduce the quality changes caused by oxidation, such as hardening, cracking, etc., during the processing and storage of the dough, and maintain the stability and consistency of the dough, the thickening agent can enhance the adhesion of the flour product, improve the extensibility of the dough, and make the dough easier to operate during kneading, flattening, cutting and other processes, reduce breakage and damage, and at the same time, the thickening agent has good water absorption and water retention, which can help the sesame cake to maintain more water, and even after a long time of storage, it can still maintain a good water balance, avoid product drying, and the surface film agent can form a protective film on the surface of the sesame cake, slow down the water loss, and maintain the softness and freshness of the sesame cake, and by reducing water evaporation and inhibiting microbial growth, the surface film agent helps to prolong the shelf life of the sesame cake, so that the product can maintain fresh taste and texture for a longer period of time;

[0081] The drawing sesame cake in the application adopts a combination of a basic formula and a supplementary formula, so as to better adapt to different use scenarios, wherein the basic formula comprises sesame cake premix powder, honey and coconut oil, the sesame cake premix powder already contains a plurality of raw materials required for making sesame cake, such as starch, sugar, milk powder, etc., and water, honey, coconut oil and other seasonings can be added according to personal taste, which greatly simplifies the complex steps of traditional sesame cake production, saves time and effort;

[0082] The production of the sesame cake comprises the following steps: in S100, the sesame cake premix powder, honey and coconut oil are mixed and stirred uniformly to form a dough, and the dough is steamed until cooked through and cooled for several minutes to obtain a residual heat dough, the residual heat dough is the main component of the sesame cake, and the supplementary formula is added to change the taste and storage period of the main structure;

[0083] After the residual temperature dough is cooled to room temperature, a target dough one with a volume of V1 is taken from the room temperature dough. Controlling the variable allows the subsequent target doughs under different conditions to have the same physical state as the target dough one in the initial state, thereby making the comparison results more accurate and avoiding the influence of other factors on the experimental results.

[0084] In S200, an antioxidant filler is added to the residual temperature dough, and after uniform mixing and stirring, an antioxidant dough is prepared. After the antioxidant dough is cooled to room temperature, a target dough two with a volume of V1 is taken from the antioxidant dough. By adding the antioxidant filler to the residual temperature dough, the antioxidant filler is mixed with the dough, and the environment of the antioxidant filler in the actual processing process is simulated, making the simulation and detection results more in line with the actual processing process.

[0085] In S300, a thickening agent is added to the residual temperature dough, and after uniform mixing and stirring, a thickened dough is prepared. After the thickened dough is cooled to room temperature, a target dough three with a volume of V1 is taken from the thickened dough. By adding the thickening agent to the residual temperature dough, the thickening agent is mixed with the dough, and the environment of the thickening agent in the actual processing process is simulated, making the processing process closer to the actual processing environment and the detection results more in line with the actual processing.

[0086] In S400, a surface coating agent is uniformly applied to the target dough one to prepare a target dough four. The surface coating agent needs to be added after the dough is cooled to avoid the surface coating agent from dissolving and falling off due to high temperature.

[0087] In S500, an antioxidant filler and a thickening agent are added to the residual temperature dough, and after uniform mixing and stirring, an antioxidant thickened dough is prepared. After the antioxidant thickened dough is cooled to room temperature, a target dough five with a volume of V1 is taken from the antioxidant thickened dough. On the basis of controlling the variable, the mixture of the antioxidant filler and the thickening agent is added to the residual temperature dough, thereby testing the physical properties of different target doughs under different supplement formulations, making the test results more abundant and accurate and reliable.

[0088] In S600, a surface coating agent is uniformly applied to the target dough five to prepare a target dough six, further enriching the experimental data.

[0089] In S700 and S800, after the target doughs one, two, three, four, five, and six are placed at a temperature C0 for a time t0, they are respectively placed under a F1 tension condition for a drawing operation with a distance of L1. Meanwhile, 1 / 2 of the cross-section along the drawing area is cut, and the plane perpendicular to the cut is taken as a target area. A three-dimensional point cloud map of the target area is obtained, and the drawing number N and the average drawing diameter D of the target area are obtained from the three-dimensional point cloud map.

[0090] As Figure 1 shown, the target dough 1 is analogized as a sphere here, and the target dough one with a volume of V1 is placed in the F1 tension condition to perform a drawing operation along the direction of the dotted line K1 to both ends by a distance of L1, to obtain dough a and dough b and a drawing area c between a and b, it is assumed here that the target dough 1 is divided in the middle, and the dough a and the dough b are analogized as a hemisphere, to control variables, the cross section of the drawing area is cut by 1 / 2 along the dotted line K2, to obtain the target area e as shown in Figure 2 , and the cross section of the drawing area c is cut by 1 / 2, because the internal drawing between the dough a and the dough b is blocked by the external drawing, and the internal drawing is difficult to be visually detected, so the cross section of the drawing area is cut to expose the internal drawing, and the reason for cutting by 1 / 2 is that it can retain the maximum area of the cross section of the drawing area c, so that the exposed target area e is larger, and the sample collection is more comprehensive, as shown in Figure 3 , the cut is perpendicular to the plane as the target area e, the three-dimensional point cloud diagram of the target area is obtained, the number of drawings N and the average drawing diameter D of the target area are obtained from the three-dimensional point cloud diagram, so that the effect of the drawing can be intuitively detected, and the effect of the drawing can be quantitatively compared by comparing the number of drawings N and the average drawing diameter D, so that the drawing effects of the target dough one, two, three, four, five and six can be better quantitatively compared, and the dough formula scheme with better drawing effect can be obtained according to the comparison effect;

[0091] The present application can intelligently test food processing by comparing doughs in different formula states, so as to scientifically screen the hemp dough formula with longer shelf life and shelf life, better maintain the softness of the hemp dough, and make the drawing effect of the hemp dough better and the taste better.

[0092] In the embodiment of the present application, the following steps are included in S700:

[0093] S710: The temperature C0 includes an array composed of different target temperatures C1, C2,..., Cn;

[0094] S720: In the array C1, C2,..., Cn, the target temperatures C1, C2,..., Cn form an arithmetic sequence;

[0095] S730: A plurality of target dough one with a volume of V1 is taken from the normal temperature dough, and the plurality of target dough one is placed in the temperature C1, C2,..., Cn condition for a time t0, and then the step S800 is continued until the test of all target dough one is completed;

[0096] S740: In this way, the tests of the target doughs two, three, four, five and six are respectively completed;

[0097] Under the daily storage conditions, the storage temperature of the rice cake will change in a certain range due to the influence of the external environment. Generally, the storage of the rice cake includes the following two ways. The first way is short-term storage. For fresh rice cake, it is generally recommended to be consumed within a short period of time, so normal temperature storage is sufficient. Cold storage or freezing will affect the taste. The second way is long-term storage. In some scenarios, a large amount of rice cake needs to be stored, so the rice cake needs to be frozen to extend the shelf life. When stored at room temperature, the storage temperature of the rice cake will have a certain temperature range. For example, under the condition of normal temperature storage, the storage temperature of the rice cake is equal to the room temperature. The average annual temperature in Guangdong Province is between 11-35℃. Therefore, the array C0 takes a plurality of target temperatures C1, C2, …, Cn in the temperature range of 11-35℃. The target temperatures C1, C2, …, Cn form an arithmetic sequence, that is, the difference between the target temperature C1 and the target temperature C2 is the same. One example is 11℃, 12℃, 13℃, …, 34℃, 35℃. Under normal weather conditions, the room temperature will be within this range (11-35℃). By testing under the condition of the plurality of target temperatures in the arithmetic sequence, the target temperature that best meets the storage of the rice cake under the condition of normal temperature can be determined. Merchants in Guangdong can try to make the storage temperature of the rice cake close to the target temperature, so that the storage effect of the rice cake is better. For example, when the room temperature is too low or too high, the temperature in the warehouse can be adjusted by the central air conditioner, so that the temperature in the warehouse is close to the target temperature.

[0098] Under the condition of long-term storage, the same method is applicable. The freezing temperature of the rice cake is between -11 and -35℃. Therefore, the array C0 takes a plurality of target temperatures C1, C2, …, Cn in the temperature range of -11 to -35℃. The target temperatures C1, C2, …, Cn form an arithmetic sequence, that is, the difference between the target temperature C1 and the target temperature C2 is the same. One example is -11℃, -12℃, -13℃, …, -34℃, -35℃. By testing under the condition of the plurality of target temperatures in the arithmetic sequence, the target temperature that best meets the storage of the rice cake under the condition of freezing can be determined, so as to avoid the influence of the freezing temperature that is too low or too high on the storage effect of the rice cake.

[0099] Different storage temperatures under different formula conditions will affect the taste and storage of the rice cake. Therefore, by testing different target temperatures, different storage temperatures that meet different formula rice cakes can be found. For example, the target dough two can be stored for a longer time and has a better drawing effect when the target temperature is 20℃. The target dough three can be stored for a longer time and has a better drawing effect when the target temperature is 22℃.

[0100] In the embodiment of the present application, the step S700 comprises the following steps:

[0101] S760: The standing time t0 comprises an array composed of different target times t1, t2, …, tn;

[0102] S770: In the array t1, t2, …, tn, the difference between the target times t1, t2, …, tn gradually increases;

[0103] S780: A plurality of target doughs one with a volume of V1 are taken from the normal temperature dough, and the plurality of target doughs one are respectively placed under the temperature C0 condition for the target time t1, t2, …, tn, and then the step S800 is continued until the test of all the target doughs one is completed;

[0104] S790: Similarly, the tests of the target doughs two, three, four, five, and six are respectively completed;

[0105] Under the daily storage condition, the taste of the hemp cake changes with the storage time, and the difference between the target times t1, t2, …, tn gradually increases, that is, the difference between the target time t1 and the target time t2 is less than the difference between the target time t2 and the target time t3, wherein one example is 24h, 48h, 96h, 168h, 240h, …, by gradually increasing the target time, the storage effect of the hemp cake under a longer time span can be better determined, and the suitable target storage time of the hemp cake with different formulations can be better determined through intelligent food processing test, for example, the target dough two can guarantee the taste and silk effect when the target time is 96h, and the target dough three can guarantee the taste and silk effect when the target temperature is 240h.

[0106] In the embodiment of the present application, the step S800 comprises the following steps:

[0107] S810: Obtain the target area three-dimensional point cloud graph of the target dough one, the target area includes the peripheral contour area close to the periphery and the central area close to the center position, divide the target area into equal unit areas, and grab a unit area as a first unit area Q1 and a second unit area Q2 in the peripheral contour area and the central area,

[0108] S820: Obtain the number of silk N11 of the first unit area Q1, obtain the number of silk N12 of the second unit area Q2, and take the sum of N11 and N12 as the number of silk N10 of the target dough one;

[0109] S830: Similarly, obtain the number of silk N20 of the target dough two, the number of silk N30 of the target dough three, …, and the number of silk N60 of the target dough six;

[0110] like Figure 3 As shown, in target dough 1, the target area includes the peripheral contour area Z1 near the periphery and the central area Z2 near the center. By grasping a unit area, the statistical analysis of the number of strands is made more scientific. Because mochi production involves multiple processes, and the composition and properties of each part of the dough cannot be completely consistent, the stranding effect of different parts of the target dough may vary during the stranding process. Furthermore, the peripheral contour area of ​​the target dough near the periphery will undergo excessive oxidation due to direct contact with air, while the central area near the center of the dough, being enclosed inside, will certainly have different physical properties from the peripheral contour area. Therefore, to ensure the accuracy of the statistical results, one unit is grasped from both the peripheral contour area Z1 and the central area Z2. Using regions as the first unit region Q1 and the second unit region Q2, planned sampling of unit regions can reduce random errors and selection biases, ensuring the reliability and validity of the data. By selecting representative unit regions within the target area for sampling, it can be ensured that the obtained samples can better reflect the characteristics of the entire target area. This helps to improve the general applicability and accuracy of the analysis results. For example, if the dough in a certain area Qx within the peripheral contour area Z1 is not mixed properly, resulting in a significantly worse stringing effect in that part compared to other areas, then when selecting the first unit region Q1, this area should be avoided to ensure the validity of the value of the first unit region Q1. At the same time, compared to conducting a comprehensive survey or sampling of the entire target area, selecting unit regions can significantly reduce the amount of data that needs to be processed.

[0111] Similarly, for target dough two, obtain the three-dimensional point cloud map of the target area of ​​target dough two. The target area includes the peripheral contour area near the periphery and the central area near the center. Divide the target area into equal unit areas. Take one unit area from the peripheral contour area and the central area as the first unit area Q1 and the second unit area Q2 respectively. Obtain the number of strands N21 of the first unit area Q1 and the number of strands N22 of the second unit area Q2. Take the sum of N21 and N22 as the reference value N20 of the number of strands of target dough two. And so on, obtain N30, N40, N50 and N60.

[0112] Then, by comparing N10, N20, N30, N40, N50, and N60, it can be intuitively compared that, under temperature C0, after the target doughs one, two, three, four, five, and six have been left to stand for time t0, the number of strands in the target doughs one, two, three, four, five, and six under different formulas can be obtained through intelligent food processing testing.

[0113] In this embodiment of the invention, step S800 further includes the following steps:

[0114] S860: Obtain the three-dimensional point cloud map of the target area of ​​the target dough one, obtain the diameter of several strands in the first unit area Q1, store them as arrays D11, D12, ..., D1n, obtain the average value of arrays D11, D12, ..., D1n and store it as the first average strand diameter D111;

[0115] S870: Obtain the diameter of several wires within the second unit region Q2 and store them as arrays D21, D22, ..., D2n; obtain the average value of arrays D21, D22, ..., D2n and store it as the second average wire diameter D100.

[0116] S880: Obtain the average value of D111 and D222 and store it as the average string diameter of target dough one, D100. Similarly, obtain the average string diameters of target dough two, three, four, five and six and store them as D200, D300, D400, D500 and D600 respectively.

[0117] like Figure 3 As shown, in target dough one, the target area includes a peripheral contour area Z1 near the periphery and a central area Z2 near the center. A unit area is captured in the peripheral contour area Z1 and the central area Z2 respectively as the first unit area Q1 and the second unit area Q2. The diameter of each strand in the first unit area Q1 is obtained through a three-dimensional point cloud map, and the diameter of each strand is stored as D11, D12, ..., D1n respectively. The average value of the first average strand diameter D111 and the second average strand diameter D222 is stored as the average strand diameter of target dough one, which helps to improve the universality and accuracy of the analysis results.

[0118] By using intelligent food processing testing to detect the diameter of the strands, we can better provide feedback on the quality of the strands. Theoretically, the number of strands and the average strand diameter are inversely proportional; that is, the more strands there are, the smaller the average strand diameter. By statistically analyzing the average strand diameter, we can perform a secondary detection, avoiding the deviation in test results caused by simply detecting the number of strands. For example, if the average strand diameter D200 in target dough 2 is greater than the average strand diameter D300 in target dough 3, but the number of strands N20 in target dough 2 is greater than the number of strands N30 in target dough 3, it means that the number of strands in target dough 2 is greater than that in target dough 3, and the strands in target dough 2 are also thicker than those in target dough 3. This suggests that target dough 2 may be too sticky, resulting in more and thicker strands, which could cause it to stick to the teeth and affect the taste. Only mochi with a number of strands and an average strand diameter within the standard range can have a good taste.

[0119] In this embodiment of the invention, step S200 includes the following steps:

[0120] S210: Take n portions of the residual temperature dough, and add an antioxidant filling with a mass of M11 to each portion of the residual temperature dough, denoted as first addition;

[0121] S220: On the basis of the first addition, add an antioxidant filling with a mass of M21, M22, …, M2n to each portion of the residual temperature dough, denoted as second addition, and in the array M21, M22, …, M2n, M21, M22, …, M2n form a geometric sequence;

[0122] S230: Among them, the mass of the first addition is greater than the mass of the second addition;

[0123] S240: After mixing and stirring uniformly, a plurality of antioxidant doughs are prepared, and after cooling the antioxidant doughs to room temperature, a target dough two with a volume of V1 is taken from each of the plurality of antioxidant doughs;

[0124] S250: Under the condition of temperature C0, the plurality of target doughs two are placed for a time t0, and then step S800 is performed;

[0125] S260: In this way, the test of the target dough three is completed;

[0126] During the addition of the antioxidant filling to the residual temperature dough, it is necessary to test when the mass of the antioxidant filling is better for the storage effect of the sticky rice, and a plurality of portions of the residual temperature dough are taken, and then an antioxidant filling with a mass of M11 is added to each portion of the residual temperature dough, denoted as first addition;

[0127] Because of the mass of the antioxidant filling, according to the existing formula and the experience of the operating personnel, the approximate range of the addition ratio can be known, so it is not necessary to test from a too large interval range, assuming that the existing reference standard is residual temperature dough mass: antioxidant filling mass = 50:1, then the mass M11 of the first addition is close to the reference standard, for example, residual temperature dough mass: mass M11 of the first addition = 50:0.9, and it is not necessary to test 200:1, 2:1 such a formula scheme deviating from the reference standard by a large margin;

[0128] On the basis of the first addition, the mass of the second addition is less than the mass of the first addition, and more precise second addition is performed, which can make the mass value of the antioxidant filling more accurate, so as to find a more ideal formula scheme, on the basis of the first addition, an antioxidant filling with a mass of M21, M22, …, M2n is added to each portion of the residual temperature dough, wherein M21, M22, …, M2n form a geometric sequence, for example, 1g:2g:4g:8g,

[0129] By using the geometric progression, the effect of the antioxidant filler under the formula scheme of multiple different mass gradients can be systematically, accurately and quickly tested, the geometric progression is used to better explore the proportion of different mass of the antioxidant filler, product innovation is promoted, and the optimal proportion can be efficiently found, and materials and time in the production test process are saved through intelligent food processing test;

[0130] For the target dough three, in S300, n portions of residual temperature dough are taken, and a thickening agent with a mass of M11 is added to each portion of the residual temperature dough, which is recorded as a first addition, on the basis of the first addition, a thickening agent with a mass of M21, M22, …, M2n is added to each portion of the residual temperature dough, which is recorded as a second addition, in the array M21, M22, …, M2n, M21, M22, …, M2n form a geometric progression, wherein the mass of the first addition is greater than the mass of the second addition, after uniform mixing and stirring, a plurality of thickened doughs are prepared, the thickened doughs are cooled to room temperature, and a volume V1 of the target dough three is taken from the plurality of thickened doughs, the plurality of target dough two is placed at a temperature C0 for a time t0, and then step S800 is performed to complete the test of the target dough three.

[0131] In the embodiment of the present application, the following steps are included in S400:

[0132] S410: Take n portions of the target dough one, and uniformly apply a surface coating agent with a coating thickness of W1, W2, …, Wn on each portion of the target dough one to prepare a plurality of target dough four with different film thicknesses;

[0133] S420: In the array W1, W2, …, Wn, W1, W2, …, Wn form an arithmetic progression;

[0134] S430: Under the condition of temperature C0, the plurality of target dough four is placed for a time t0, and then step S800 is performed;

[0135] S440: In this way, the test of the target dough six is completed;

[0136] The surfaces of the plurality of target dough four are uniformly coated with a surface coating agent with different thicknesses, wherein W1, W2, …, Wn form an arithmetic progression, when determining the optimal formula, the thickness of the surface coating agent is gradually increased or decreased through the arithmetic progression, the influence of the thickness of the surface coating agent on the final forming product characteristics of the sticky rice cake can be systematically analyzed, and the most suitable thickness of the surface coating agent can be found.

[0137] In the embodiment of the present application, the following steps are included in S500:

[0138] S510: take n portions of the residual temperature dough, and add a mixture of antioxidant fillings and thickening agents with proportions of R21, R22,..., R2n to each portion of the residual temperature dough, wherein R21, R22,..., R2n form a geometric progression in the array R21, R22,..., R2n;

[0139] S520: after mixing and stirring, a plurality of antioxidant thickening doughs are prepared, and after cooling the plurality of antioxidant thickening doughs to room temperature, a target dough five with a volume of V1 is taken from each of the plurality of antioxidant thickening doughs;

[0140] S530: under the condition of temperature C0, the plurality of target dough fives are placed for a time t0, and then step S800 is performed;

[0141] In the process of adding antioxidant fillings and thickening agents to the residual temperature dough, the proportions of antioxidant fillings and thickening agents need to be considered, and a mixture of antioxidant fillings and thickening agents with proportions of R21, R22,..., R2n is added to each portion of the residual temperature dough, so that the effects of antioxidant fillings and thickening agents on the properties of the dough can be tested under different proportions, and the effects of antioxidant fillings and thickening agents under a plurality of different proportion gradient formula schemes can be systematically, accurately and quickly tested by using a geometric progression.

[0142] It is apparent for those skilled in the art that the present application is not limited to the details of the above exemplary embodiments, but can be implemented in other concrete forms without departing from the spirit or essential characteristics of the present application. Thus, the embodiments should be considered in all respects as illustrative and not restrictive, and the scope of the present application should be defined by the appended claims rather than the above description, and it is intended to embrace all changes falling within the meaning and scope of equivalents of the claims. Any reference signs in the claims should not be considered as limiting the claims involved.

Claims

1. A process for the preparation of a drawn Gossypium herbaceum, characterized by, The base formula includes a premixed flour, honey, coconut oil, and the supplement formula includes an antioxidant filler, a thickening agent, and a surface coating agent. The base formula includes a premixed flour, honey, coconut oil, and the supplement formula includes an antioxidant filler, a thickening agent, and a surface coating agent. The steps for making the dough include: S100: Mix the premixed flour, honey, and coconut oil to form a dough, steam the dough until it is fully cooked, and then cool the dough for a few minutes to obtain a dough with residual heat; cool the dough with residual heat to room temperature, and then take a target dough one with a volume of V1 from the dough at room temperature; S200: Add the antioxidant filler to the dough with residual heat, mix and stir until uniform, and then form an antioxidant dough; cool the antioxidant dough to room temperature, and then take a target dough two with a volume of V1 from the antioxidant dough; S300: Add the thickening agent to the dough with residual heat, mix and stir until uniform, and then form a thickened dough; cool the thickened dough to room temperature, and then take a target dough three with a volume of V1 from the thickened dough; S400: Apply the surface coating agent evenly to the target dough one to form a target dough four; S500: Add the antioxidant filler and the thickening agent to the dough with residual heat, mix and stir until uniform, and then form an antioxidant thickened dough; cool the antioxidant thickened dough to room temperature, and then take a target dough five with a volume of V1 from the antioxidant thickened dough; S600: Apply the surface coating agent evenly to the target dough five to form a target dough six; S700: Under the condition of temperature C0, place the target dough one, two, three, four, five, and six for a time t0, and then perform intelligent testing on the target dough one, two, three, four, five, and six; S800: The intelligent testing includes performing a drawing operation with a distance of L1 under the condition of a tension F1, cutting 1 / 2 along the cross-section of the drawing area, taking the vertical plane of the cut as the target area, obtaining a three-dimensional point cloud map of the target area, and obtaining the number N of filaments and the average filament diameter D of the target area from the three-dimensional point cloud map; In S700, the following steps are included: S710: The temperature C0 includes an array composed of different target temperatures C1, C2,..., Cn; S720: In the array C1, C2,..., Cn, the target temperatures C1, C2,..., Cn form an arithmetic sequence; S730: Take multiple target dough ones with a volume of V1 from the dough at room temperature, place the multiple target dough ones at temperatures C1, C2,..., Cn for a time t0, and then continue with step S800 until all target dough ones are tested; S740: Similarly, complete the testing of the target dough two, three, four, five, and six; In S700, the following steps are included: S760: The time t0 includes an array composed of different target times t1, t2,..., tn; S770: In the array t1, t2,..., tn, the target times t1, t2,..., tn gradually increase in difference; S780: Take multiple target dough ones with a volume of V1 from the dough at room temperature, place the multiple target dough ones at temperature C0 for target times t1, t2,..., tn, and then continue with step S800 until all target dough ones are tested; S790: Similarly, the tests of the target doughs two, three, four, five and six are completed respectively; In S800, the following steps are included: S810: Obtain the three-dimensional point cloud image of the target area of the target dough one, the target area including the peripheral contour area close to the periphery and the central area close to the center position, divide the target area into equal unit areas, and grab a unit area in the peripheral contour area and the central area as the first unit area Q1 and the second unit area Q2 respectively, S820: Obtain the number of strands N11 of the first unit area Q1, obtain the number of strands N12 of the second unit area Q2, and take the sum of N11 and N12 as the number of strands N10 of the target dough one; S830: Similarly, obtain the number of strands N20 of the target dough two, the number of strands N30 of the target dough three,..., and the number of strands N60 of the target dough six; In S800, the following steps are also included: S860: Obtain the three-dimensional point cloud image of the target area of the target dough one, obtain the diameters of the strands in the first unit area Q1, store them as arrays D11, D12,..., D1n, and obtain the average value of the arrays D11, D12,..., D1n and store it as the first average strand diameter D111; S870: Obtain the diameters of the strands in the second unit area Q2, store them as arrays D21, D22,..., D2n, and obtain the average value of the arrays D21, D22,..., D2n and store it as the second average strand diameter D100; S880: Obtain the average value of D111 and D222 and store it as the average strand diameter D100 of the target dough one. Similarly, obtain the average strand diameters of the target doughs two, three, four, five and six respectively and store them as D200, D300, D400, D500 and D600 respectively.

2. A process for the preparation of a drawing yarn according to claim 1, characterized in that, In S200, the following steps are included: S210: Take n portions of the residual temperature dough, and add an antioxidant filler with a mass of M11 to each portion of the residual temperature dough, denoted as the first addition; S220: On the basis of the first addition, add antioxidant fillers with masses of M21, M22,..., M2n to each portion of the residual temperature dough, denoted as the second addition, and in the array M21, M22,..., M2n, M21, M22,..., M2n form a geometric progression; S230: Among them, the mass of the first addition is greater than the mass of the second addition; S240: After mixing and stirring uniformly, a plurality of antioxidant doughs are prepared, and the antioxidant doughs are cooled to room temperature. Then, a target dough two with a volume of V1 is taken from each of the plurality of antioxidant doughs; S250: Under the temperature C0 condition, the plurality of target doughs two are placed for a time t0, and then step S800 is performed; S260: Similarly, the test of the target dough three is completed.

3. The method of claim 2, wherein the step of preparing the drawing yarn is characterized by, In S400, the following steps are included: S410: Take n portions of the target dough one, and evenly apply a surface film agent with a coating thickness of W1, W2,..., Wn to each portion of the target dough one to prepare a plurality of target doughs four with different film thicknesses; S420: In the array W1, W2,..., Wn, W1, W2,..., Wn form an arithmetic progression; S430: The plurality of target doughs four is placed for a time t0 at a temperature C0, and then step S800 is performed; S440: In this way, the test of the target dough six is completed.

4. The method of claim 3, wherein the step of preparing the drawing yarn is characterized by, The following steps are included in S500: S510: n portions of the residual-temperature dough are taken, and a mixture of the antioxidant filler and the thickening agent in a ratio of R21, R22, …, R2n is added to each portion of the residual-temperature dough, wherein R21, R22, …, R2n form a geometric progression in the array R21, R22, …, R2n; S520: After uniform mixing and stirring, a plurality of antioxidant thickened doughs is prepared, and after the plurality of antioxidant thickened doughs is cooled to room temperature, a target dough five with a volume of V1 is taken from each of the plurality of antioxidant thickened doughs; S530: The plurality of target doughs five is placed for a time t0 at a temperature C0, and then step S800 is performed.

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