Bread preparation method based on Maillard reaction

Abstract

The invention discloses a bread preparation method based on Maillard reaction, which comprises the following steps: preparing a Maillard base solution, and modulating flavor; preparing the prepared base solution into freeze-dried powder through a vortex tube type freeze-drying machine; uniformly smearing the freeze-dried powder on the surface of the bread through a fluidized bed surface coating device; feeding the bread coated with the freeze-dried powder into an oven to prepare the bread based on the Maillard reaction; the baked bread is coated with the film based on the Maillard reaction, the bread based on the Maillard reaction is prepared, moisture in the bread is not prone to loss, external bacteria are not prone to invasion, meanwhile, the bread has certain air permeability, the shelf life of the bread at the normal temperature can be greatly prolonged, and the bread is convenient to carry.

Description

Technical Field

[0001] The invention belongs to the technical field of food preservation and relates to a bread preparation method, in particular to a bread preparation method based on the Maillard reaction. Background Art

[0002] Bread, as a food with attractive aroma and color, can be used as a staple food or a snack. It is a delicacy suitable for all ages. To maintain the wonderful taste of bread, it is necessary to store it correctly. Common storage methods include room temperature storage and frozen storage. The shelf life of room temperature storage is short, generally 2-3 days, while frozen storage can be long-term. When people go out, they often cannot enjoy the pleasure brought by the delicious bread because of the short shelf life and inconvenience of carrying these two storage methods. How to effectively improve the shelf life of bread and make it convenient to carry, people have to think about this issue. At present, there are many ways to improve the shelf life of bread. There is a method of adding additives, but it does not conform to the image of food health. There is also a method of coating the surface of bread, but most of the films on the market are plastic films, which are unsafe and cannot be eaten. There are also processes that use process equipment to package bread with nitrogen. Although it effectively improves the shelf life of bread, it seems to be of little significance for baked bread that emphasizes being made and eaten immediately. Summary of the invention

[0003] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0004] In view of the above and / or existing problems in storage of bread after preparation, the present invention is proposed.

[0005] Therefore, the purpose of the present invention is to provide a method for preparing bread based on the Maillard reaction. The present invention coats the baked bread based on the Maillard reaction to prepare the bread based on the Maillard reaction. The moisture inside the bread is not easy to lose, and the external bacteria are not easy to invade. At the same time, the bread has a certain air permeability, which can greatly improve the shelf life of the bread at room temperature and is convenient to carry.

[0006] In order to solve the above technical problems, the present invention provides the following technical solutions: a method for preparing bread based on the Maillard reaction, comprising the following steps: Prepare Maillard base liquid and adjust flavor; The prepared base solution is made into freeze-dried powder by a vortex tube freeze dryer; The freeze-dried powder is evenly spread on the surface of the bread through the fluidized bed surface coating device; The bread coated with freeze-dried powder is sent into the oven to make bread based on the Maillard reaction.

[0007] As a preferred embodiment of a method for preparing bread based on the Maillard reaction in the present invention, the method for preparing the Maillard base liquid is as follows: a powder prepared from protein, sugar and gum powder is added to clean water, and the concentration is adjusted to 8%-10%, the ratio of protein powder to sugar powder is 2:1-1:1, the ratio of protein and sugar powder to gum powder is 5:1, the protein is one of animal protein or plant protein, the sugar is one of monosaccharide, polysaccharide or oligoxylose, and the gum powder is one of peach gum or propolis.

[0008] As a preferred embodiment of a method for preparing bread based on the Maillard reaction in the present invention, the vortex tube freeze dryer comprises a freeze drying shell, a lower partition and an upper partition arranged in sequence from bottom to top are arranged in the freeze drying shell, the upper partition and the lower partition respectively divide the internal space of the freeze drying shell into independent energy bins, freeze drying bins and equipment bins from top to bottom, a vortex tube is arranged in the equipment bin, an air inlet pipe and an air outlet pipe are connected in the freeze drying shell, the air inlet pipe and the air outlet pipe respectively penetrate the lower partition from bottom to top and are fixedly connected to the upper partition, and the air inlet pipe and the air outlet pipe are away from the upper partition. The ends extend out of the freeze-drying shell respectively, a high-pressure air inlet pipe is connected to the vortex tube, one end of the vortex tube can be connected with the air inlet pipe and the air outlet pipe, and the other end of the vortex tube can also be connected with the air inlet pipe and the air outlet pipe, one end of the vortex tube outputs cold air, and the other end of the vortex tube outputs hot air; an exhaust pipe is connected between the top of the freeze-drying shell and the upper partition, a vacuum pump is connected to the exhaust pipe in the energy bin, the lower end of the exhaust pipe and the freeze-drying bin chain, and the upper end of the exhaust pipe extends out of the freeze-drying shell; the upper partition is connected to a temperature sensor and a vacuum gauge in the freeze-drying bin; an upper bin door that can be opened and closed is connected to one side of the freeze-drying shell at the freeze-drying bin in the front-to-back direction.

[0009] As a preferred solution of a bread preparation method based on the Maillard reaction in the present invention, wherein: a plurality of layers of heat exchangers are arranged in the freeze-drying chamber, and the two ends of the heat exchanger are respectively connected to the air inlet main pipe and the air outlet main pipe.

[0010] As a preferred embodiment of a method for preparing bread based on the Maillard reaction in the present invention, the vortex tube is connected with a high-pressure air inlet pipe, one end of the high-pressure air inlet pipe away from the vortex tube extends out of the freeze-drying shell, one end of the vortex tube is connected with a cold air outlet pipe, the end of the cold air outlet pipe is connected with a first three-way valve, the other two ends of the first three-way valve away from the vortex tube are respectively connected with a cold air utilization pipe and a cold air discharge pipe, one end of the cold air discharge pipe away from the first three-way valve is connected to an air outlet main pipe, and one end of the cold air utilization pipe away from the first three-way valve is connected to an air intake main pipe; the other end of the vortex tube is connected with a hot air outlet pipe, the other two ends of the hot air outlet pipe away from the vortex tube are respectively connected with a hot air utilization pipe and a hot air discharge pipe, one end of the hot air utilization pipe away from the second three-way valve is connected to the air intake main pipe, and one end of the hot air discharge pipe away from the second three-way valve is connected to the air outlet main pipe.

[0011] As a preferred embodiment of the method for preparing bread based on the Maillard reaction in the present invention, the step of preparing freeze-dried powder is as follows: The external high-pressure air is introduced into the vortex chamber of the vortex tube through the high-pressure air inlet pipe, and the first three-way valve is controlled to open, so that the cold air passes through the cold air outlet pipe and the cold air utilization pipe and then enters the air inlet pipe in sequence, and is discharged into the air outlet pipe after being cooled by the heat exchanger; Control the second three-way valve to open, so that the hot air enters the air outlet main pipe through the hot air outlet pipe and the hot air exhaust pipe; The vortex tube continues to work to cool the freeze-drying chamber. When the temperature of the freeze-drying chamber is -20° as measured by the temperature sensor, the upper chamber door is opened, and the tray containing the Maillard base liquid is placed on the upper plane of the heat exchanger. The upper chamber door is closed and the temperature continues to drop to -35°. The temperature is kept for 4 hours. At this time, the Maillard base liquid is completely frozen. This is the pre-freezing stage. Control the intake speed and volume of external high-pressure air, control the temperature of the cold air ejected from the vortex tube, and then control the temperature in the freeze-drying chamber, so that the temperature in the freeze-drying chamber slowly rises to 0°, and keeps it at 0° for 10 hours. At the same time, turn on the vacuum pump, evacuate the freeze-drying chamber through the exhaust pipe, monitor and control the opening and closing of the vacuum pump through the vacuum gauge, and keep the vacuum degree of the freeze-drying chamber at 50pa. This process is a sublimation stage, which can remove about 95% of the water in the Maillard base liquid; Switch the first three-way valve to allow cold air to enter the air outlet pipe after passing through the cold air outlet pipe and the cold air exhaust pipe. Switch the second three-way valve to allow hot air to enter the air inlet pipe through the hot air outlet pipe and the hot air utilization pipe, and then enter the heat exchanger through the heat exchanger air inlet pipe. The hot air is discharged into the air outlet pipe through the heat exchanger outlet pipe. Through continuous heating, the freeze-drying chamber is slowly heated to 35° and kept warm at 35° for 4 hours. The vacuum degree of the freeze-drying chamber 5 is maintained at 40 Pa. This is the analytical drying stage. At this stage, the remaining water in the Maillard base liquid can be drained, and the Maillard base liquid can be made into freeze-dried powder.

[0012] As a preferred embodiment of a method for preparing bread based on the Maillard reaction in the present invention, the fluidized bed surface feeding device comprises a fluidized shell with an upward opening, a conical silo is arranged in the fluidized shell, a discharge pipe is connected to the bottom of the conical silo, a first gate valve is connected to the discharge pipe, a perforated plate is arranged in the fluidized shell on the upper side of the conical silo, a plurality of fluidizing holes are arranged on the perforated plate, a high-pressure air pipe is connected to the fluidized shell below the perforated plate, one end of the high-pressure air pipe extends into the conical silo, the other end of the high-pressure air pipe is outside the fluidized shell, a solenoid valve is connected to the high-pressure air pipe outside the fluidized shell, a hanging basket with an upward accommodating opening is connected to the fluidized shell above the orifice plate, a feed pipe for conveying freeze-dried powder is connected to the fluidized shell below the hanging basket and above the orifice plate, one end of the feed pipe away from the orifice plate extends out of the fluidized shell, and a second gate valve is connected to the feed pipe outside the fluidized shell.

[0013] As a preferred embodiment of a method for preparing bread based on the Maillard reaction in the present invention, the upper end of the hanging basket is supported on a step at the upper end of a fluidized shell, a cover plate for pressing the hanging basket onto the fluidized shell is connected to the fluidized shell on the upper side of the hanging basket, a fixing ring is connected to the cover plate, a filter is placed on the upper side of the fixing ring, a screw cover for pressing the filter onto the upper side of the fixing ring is threadedly connected to the upper part of the fixing ring, a center hole is opened on the screw cover, and a safety valve and a pressure gauge are connected to the cover plate.

[0014] As a preferred embodiment of a method for preparing bread based on the Maillard reaction in the present invention, a support plate is fixedly connected to the fluidized shell below the first gate valve, at least one heat dissipation hole is opened on the support plate, the lower part of the discharge pipe is connected to the support plate, and a material receiving bin opening is opened on the fluidized shell below the support plate.

[0015] As a preferred embodiment of the method for preparing bread based on the Maillard reaction in the present invention, the specific steps of evenly applying the freeze-dried powder on the surface of the bread are: Firstly, treat the temperature of the bread on the surface to be cooked, and control its temperature at about 80°, and then put the bread into the hanging basket; Place the hanging basket into the step inside the brim of the fluidized shell, cover it with the cover plate, and lock the cover plate on the fluidized shell; The first gate valve is controlled to be closed, and the second gate valve is controlled to be opened, and an appropriate amount of Maillard freeze-dried powder is poured from the funnel above the feed pipe, and after passing through the second gate valve, it slides along the feed pipe to the top of the orifice plate, and the second gate valve is closed, and the solenoid valve is opened to control the air pressure of the high-pressure air, so that the external high-pressure air is blown into the conical silo through the high-pressure air pipe, and blown to the hanging basket through a number of fluidizing holes on the orifice plate. The high-pressure air makes the bread in the hanging basket in a fluidized state, and the high-pressure air carries the Maillard freeze-dried powder. Since the freeze-dried powder contains glue powder elements, the high temperature on the surface of the bread softens the glue powder, and the softened glue powder elements have an adhesion effect, so that a layer of Maillard freeze-dried powder is evenly adhered to the surface of the bread; High-pressure air is ejected from the filter to the outside of the kettle, and Maillard freeze-dried powder is filtered through the filter. If the filter is blocked, the air pressure value detected by the barometer exceeds the set air pressure threshold, and the solenoid valve is controlled to close, and the fluidization operation is stopped to prevent accidents. If the air pressure exceeds the set value of the safety valve, the safety valve is forced to release the pressure. The operation is completed, the cover is unscrewed, the filter is taken out, and the filter is cleaned for next use; After reaching the set operation time, close the solenoid valve to stop the fluidization operation, loosen the cover plate and remove it, take out the hanging basket, and obtain the bread with Maillard freeze-dried powder smeared on the surface; Place the receiving container under the discharge pipe through the receiving bin port, control the first gate valve to open, and the remaining Maillard freeze-dried powder falls into the receiving container for next use.

[0016] Compared with the prior art, the present invention has the following technical effects: based on the Maillard reaction, the baked bread is coated to prepare the bread based on the Maillard reaction, the moisture inside the bread is not easy to be lost, and the external bacteria are not easy to invade, and at the same time, the bread has certain air permeability and improves the taste of the bread, can greatly improve the shelf life of the bread at room temperature and is convenient to carry; the present invention realizes the production of freeze-dried powder by cooling and heating with a vortex tube and combining with the setting of each three-way valve, and compared with the current freeze dryer based on cooling and heating with an air conditioning unit, the freeze dryer is more energy-saving and environmentally friendly, and the operation is also simple, and it is more suitable for use in small kitchen operation rooms; combined with the setting of the fluidized bed surface coating device, the surface of the bread is evenly coated with freeze-dried powder, the uniformity of the coating on the surface of the bread is improved, and it is beneficial to the preservation of the bread. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them: Figure 1It is the internal structure diagram of the vortex tube freeze dryer in the present invention.

[0018] Figure 2 It is a front view of the vortex tube freeze dryer in the present invention.

[0019] Figure 3 Schematic diagram of the internal structure of the vortex tube freeze dryer heavy heat exchanger.

[0020] Figure 4 It is a diagram of the internal structure of the fluidized bed surface feeding device in the present invention.

[0021] Figure 5 for Figure 4 A partial enlarged view of point A in the middle.

[0022] Figure 6 for Figure 4 A partial enlarged view of point B in the middle.

[0023] Figure 7 It is a front view of the fluidized bed surface feeding device in the present invention.

[0024] Figure 8 for Figure 7 A partial enlarged view of point C in the middle.

[0025] In the figure, 100 is a vortex tube freeze dryer, 101 is a hot air outlet pipe, 102 is a cold air outlet pipe, 103 is a vortex tube, 104 is a muffler, 105 is a cold air outlet pipe, 106 is a first three-way valve, 107 is a cold air utilization pipe, 108 is an air outlet pipe, 109 is a high-pressure air inlet pipe, 110 is a hot air utilization pipe, 111 is a freeze drying shell, 111a is an energy warehouse, 111b is a freeze drying warehouse, 111c is an equipment warehouse, 112 is an air inlet pipe, 113 is a heat exchanger, 113a is a heat dissipation fin, 113b is a heat exchange air inlet pipe, 113c is a heat exchange air outlet pipe, 113d is a heat exchange pipeline, 114 is a support frame, 115 is an upper partition, 116 is an exhaust pipe, 117 is a vacuum pump, 118 is a heat exchanger, and 119 is a heat exchanger. vacuum gauge, 119 temperature sensor, 120 hot air exhaust pipe, 121 second three-way valve, 122 lower door, 122a second door handle, 123 upper door, 123a first door handle, 124 exhaust main pipe, 200 fluidized bed surface feeding device, 201 first gate valve, 202 discharge pipe, 203 support plate, 203a heat dissipation hole, 204 fluidized shell, 204a locking seat, 204b step, 204c lower locking groove, 204d receiving silo, 205 conical silo, 206 orifice plate, 206a fluidizing hole, 207 hanging basket, 208 safety valve, 209 pressure gauge, 210 cover plate, 210a upper handle, 210b upper locking groove, 2 11 second gate valve, 212 feed pipe, 213 solenoid valve, 214 high pressure air pipe, 215 connecting shaft, 216 locking screw, 217 butterfly nut, 218 fixing ring, 219 filter screen, 220 screw cover, 220a center hole. DETAILED DESCRIPTION

[0026] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings.

[0027] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0028] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0029] Example 1 This is the first embodiment. This embodiment provides a bread preparation method based on the Maillard reaction, which coats the surface of the bread based on the Maillard reaction to improve the shelf life of the bread at room temperature and the convenience of carrying.

[0030] A method for preparing bread based on the Maillard reaction comprises the following steps: S1 prepares Maillard base liquid and adjusts flavor; S2: the prepared base liquid is made into freeze-dried powder by a vortex tube freeze dryer 100; S3: The freeze-dried powder is evenly spread on the surface of the bread through the fluidized bed surface coating device 200; S4 sends the bread coated with freeze-dried powder into the oven to make bread based on the Maillard reaction.

[0031] In S1, the method for preparing the Maillard base liquid is to add a powder made of protein, sugar and gum powder into clean water, and the concentration is adjusted to 8%-10%, the ratio of protein powder to sugar powder is 2:1-1:1, the ratio of protein and sugar powder to gum powder is 5:1, the protein is one of animal protein or plant protein, the sugar is one of monosaccharide, polysaccharide or oligoxylose, and the gum powder is one of peach gum or propolis.

[0032] When adjusting the flavor, add an appropriate amount of flavoring substances to the prepared Maillard base liquid. For example, if apple juice is added, the bread will produce an apple-flavored aroma. If pineapple juice is added, the bread will produce a pineapple-flavored aroma. Other flavoring substances are not described one by one here, but are also within the scope of the technical solution of the present invention.

[0033] In step S4, before putting the bread into the oven, a thin layer of steam mist is sprayed on the surface of the bread with a spray gun to make the surface of the bread slightly moist, and then the bread is put into the oven, the oven temperature is set to between 140° and 170°, and the baking time is set to between 2 minutes and 5 minutes, depending on the taste. During baking, the protein and sugar in the freeze-dried powder on the surface of the bread undergo a Maillard reaction to form a thin film on the surface of the bread. The film has a stable structure, water-locking and air-permeability, can prevent the loss of water inside the bread and prevent the invasion of external bacteria, and has a certain air permeability, which can greatly increase the shelf life of the bread at room temperature. The film is edible and has a certain flavor and taste, and the bread tastes better.

[0034] The baked bread is coated based on the Maillard reaction to make bread based on the Maillard reaction. The moisture inside the bread is not easy to lose, and the external bacteria are not easy to invade. At the same time, it has a certain air permeability and improves the taste of the bread. It can greatly increase the shelf life of the bread at room temperature and the convenience of carrying.

[0035] The Maillard reaction is a reaction between amino compounds and hydroxyl compounds, that is, a reaction between proteins and sugars. It is a non-moldy browning reaction and is often used in the food industry. The temperature is controlled between 140° and 170°. After a certain period of time, a series of complex reactions occur, and finally brown or even black macromolecules are generated. These substances provide good color and smell for food. At the same time, the macromolecules generated by the Maillard reaction have good cohesion and stability. Due to the particularity of its structure, the present application uses it as a film with certain water-locking and air permeability. If the film generated by the Maillard reaction is applied to the surface of bread, it can prevent the loss of water inside the bread and the invasion of external bacteria. At the same time, it has certain air permeability, which plays a positive role in the preservation of bread, can greatly increase the shelf life of bread at room temperature and is convenient to carry. On this basis, certain natural flavor substances are added to the base material of the Maillard reaction, so that the Maillard reaction substances wrapped on the surface of the bread have a certain flavor and taste, making the bread more delicious.

[0036] Example 2 Reference Figure 1 to Figure 3 This embodiment is based on Example 1, and is different from Example 1 in that this embodiment provides a bread preparation method based on the Maillard reaction, which can further realize the preparation of freeze-dried powder, and is energy-saving and environmentally friendly.

[0037] Specifically, the vortex tube freeze dryer 100 includes a freeze drying shell 111, and the freeze drying shell 111 is provided with a lower partition and an upper partition 115 arranged in sequence from bottom to top. The upper partition 115 and the lower partition respectively divide the internal space of the freeze drying shell 111 from top to bottom into independent energy bins 111a, freeze drying bins 111b and equipment bins 111c. The equipment bin 111c is provided with a vortex tube 103, and the freeze drying shell 111 is connected to an air intake main pipe 111. 12 and the air outlet subjective, the air inlet pipe 112 and the air outlet pipe 108 respectively penetrate the lower partition from bottom to top and are fixedly connected to the upper partition 115, the ends of the air inlet pipe 112 and the air outlet pipe 108 away from the upper partition 115 respectively extend out of the freeze drying shell 111, the vortex tube 103 is connected with a high-pressure air inlet pipe, the end of the high-pressure air inlet pipe 109 away from the vortex tube 103 extends out of the freeze drying shell 111, and one end of the vortex tube 103 can be connected to the air inlet pipe 112 and the air outlet pipe 108 The other end of the vortex tube 103 can also be connected to the air inlet pipe 112 and the air outlet pipe 108. One end of the vortex tube 103 outputs cold air, and the other end of the vortex tube 103 outputs hot air. An exhaust pipe 116 is connected between the top of the freeze-drying shell 111 and the upper partition 115. The exhaust pipe 116 in the energy bin 111a is connected to a vacuum pump 117. The lower end of the exhaust pipe 116 is connected to the freeze-drying bin 111b, and the upper end of the exhaust pipe 116 extends out of the freeze-drying shell 111. The upper partition 115 A temperature sensor 119 and a vacuum gauge 118 in the freeze-drying bin 111b are connected to the upper portion; an upper bin door 123 that can be opened and closed is connected to one side of the freeze-drying shell 111 at the freeze-drying bin 111b and the energy bin 111a in the front-to-back direction; a lower bin door 122 that can be opened and closed is connected to one side of the freeze-drying shell 111 stored in the equipment bin 111c in the front-to-back direction; a first door handle 123a and a second door handle 122a that are convenient for opening and closing are respectively fixed to the outer sides of the upper bin door 123 and the lower bin door 122.

[0038] Specifically, a plurality of layers of support frames 114 are provided in the freeze-drying chamber 111b, and heat exchangers 113 are respectively placed on the upper sides of the plurality of support frames 114 and the lower partition, and a plurality of heat dissipation fins 113a are respectively provided on the upper and lower sides of the heat exchanger 113, and a heat exchange pipeline 113d is provided inside the heat exchanger 113, and the two ends of the heat exchange pipeline 113d extending out of the heat exchanger 113 are respectively fixedly connected with a heat exchange air inlet pipe 113b and a heat exchange air outlet pipe 113c, and the end of the heat exchange air inlet pipe 113b away from the heat exchanger 113 is connected to the air inlet main pipe 112, and the end of the heat exchange air outlet pipe 113c away from the heat exchanger 113 is connected to the air outlet main pipe 108; one end of the vortex tube 103 is connected to the cold air outlet pipe 105, and the end of the cold air outlet pipe 105 is connected to the first three-way valve 106, and the other two ends of the first three-way valve 106 away from the vortex tube 103 are respectively connected to the cold air utilization pipe 107 and the cold air exhaust pipe 102, one end of the cold air exhaust pipe 102 away from the first three-way valve 106 is connected to the air outlet main pipe 108, and one end of the cold air utilization pipe 107 away from the first three-way valve 106 is connected to the air inlet main pipe 112; the other end of the vortex tube 103 is connected to the hot air outlet pipe 101, and the other two ends of the hot air outlet pipe 101 away from the vortex tube 103 are respectively connected to the hot air utilization pipe 110 and the hot air exhaust pipe 120, one end of the hot air utilization pipe 110 away from the second three-way valve 121 is connected to the air inlet main pipe 112, and one end of the hot air exhaust pipe 120 away from the second three-way valve 121 is connected to the air outlet main pipe 108, the lower part of the air outlet main pipe 108 in the freeze drying shell 111 is connected to the muffler 104, and the air outlet main pipe 108 behind the muffler 104 is connected to the exhaust main pipe 124 extending out of the freeze drying shell.

[0039] In step S2, the steps of using the vortex tube freeze dryer 100 to make freeze-dried powder are specifically as follows: The external high-pressure air is introduced into the vortex chamber of the vortex tube 103 through the high-pressure air inlet pipe 109, and the first three-way valve 106 is controlled to be opened, so that the cold air passes through the cold air outlet pipe 105 and the cold air utilization pipe 107 and then enters the air inlet main pipe 112 in sequence, and is discharged into the air outlet main pipe 108 after being cooled by the heat exchanger 113; The second three-way valve 121 is controlled to open, so that the hot air enters the air outlet pipe 108 through the hot air outlet pipe 101 and the hot air exhaust pipe 120, and the exhaust gas in the air outlet pipe 108 is silenced by the muffler 104 and then discharged through the exhaust main pipe 124; The vortex tube 103 continues to work to continuously cool the freeze-drying chamber 111b. When the temperature of the freeze-drying chamber 111b is measured to be -20° by the temperature sensor 119, the upper chamber door 123 is opened, and the tray containing the Maillard base liquid is placed on the upper plane of the heat exchanger 113. The upper chamber door 123 is closed and the temperature continues to be lowered until it reaches -35°. The temperature is kept for 4 hours. At this time, the Maillard base liquid is completely frozen. This is the pre-freezing stage. Control the intake speed and amount of external high-pressure air, control the temperature of the cold air ejected from the vortex tube 103, and then control the temperature in the freeze-drying chamber 111b, so that the temperature in the freeze-drying chamber 111b slowly rises to 0°, and keeps warm at 0° for 10 hours, and at the same time turn on the vacuum pump 117, evacuate the freeze-drying chamber 111b through the exhaust pipe 116, monitor and control the opening and closing of the vacuum pump 117 through the vacuum meter 118, and keep the vacuum degree of the freeze-drying chamber 111b at 50pa. This process is a sublimation stage, which can remove about 95% of the water in the Maillard base liquid; Switch the first three-way valve 106 to allow the cold air to pass through the cold air outlet pipe 105 and the cold air exhaust pipe 102 and then enter the air outlet main pipe 108. Switch the second three-way valve 121 to allow the hot air to pass through the hot air outlet pipe 101 and the hot air utilization pipe 110 and enter the air inlet main pipe 112. Then, the hot air enters the heat exchanger 113 through the air inlet pipe of the heat exchanger 113. The hot air is discharged into the air outlet main pipe 108 through the air outlet pipe of the heat exchanger 113. By continuous heating, the freeze-drying chamber 111b is slowly heated to 35° and kept warm at 35° for 4 hours. The vacuum degree of the freeze-drying chamber 111b5 is maintained at 40 Pa. This is the analytical drying stage. In this stage, the remaining water in the Maillard base liquid can be drained and the Maillard base liquid can be made into freeze-dried powder.

[0040] This embodiment realizes the production of freeze-dried powder through cooling and heating by the vortex tube 103 and the setting of the first three-way valve 106 and the second three-way valve 121. Compared with the current freeze dryer based on cooling and heating of air-conditioning units, it is more energy-saving and environmentally friendly, simple to operate, and more suitable for use in small kitchen operation rooms.

[0041] Example 3 Reference Figures 4 to 8 This embodiment is based on Example 1, and is different from Example 1 in that this embodiment provides a bread preparation method based on the Maillard reaction, which can further evenly coat the surface of the bread with freeze-dried powder.

[0042] Specifically, the fluidized bed surface feeding device 200 includes a fluidized shell 204 with an upward opening, a conical silo 205 is arranged in the fluidized shell 204, a discharge pipe 202 is connected to the bottom of the conical silo 205, a first gate valve 201 is connected to the discharge pipe 202, a support plate 203 is fixedly connected to the fluidized shell 204 below the first gate valve 201, and at least one heat dissipation hole 203a is opened on the support plate 203, and the heat dissipation hole 203a has the function of heat dissipation and maintaining air pressure balance, and the lower part of the discharge pipe 202 is connected to the discharge pipe 202. The support plate 203 is connected to the fluidized housing 204 below the support plate 203, and a receiving silo port 204d is provided on the fluidized housing 204 above the conical silo 205. A perforated plate 206 is provided inside the fluidized housing 204, and a plurality of fluidized holes 206a are arranged on the perforated plate 206. A high-pressure air pipe 214 is connected to the fluidized housing 204 below the perforated plate 206, and one end of the high-pressure air pipe 214 extends into the conical silo 205, and the other end of the high-pressure air pipe 214 is outside the fluidized housing 204. The high-pressure air pipe 214 outside the fluidized housing 204 is connected to the There is a solenoid valve 213, a hanging basket 207 with an upward receiving opening is connected in the fluidized housing 204 above the orifice plate 206, a feeding pipe 212 for conveying freeze-dried powder is connected to the fluidized housing 204 below the hanging basket 207 and above the orifice plate 206, and one end of the feeding pipe 212 away from the orifice plate 206 extends out of the fluidized housing 204, and a second gate valve 211 is connected to the feeding pipe 212 outside the fluidized housing 204; the upper end of the hanging basket 207 is supported on the step 204b at the upper end of the fluidized housing 204, and the upper side of the hanging basket 207 is A cover plate 210 is connected to the fluidizing shell 204 for pressing the hanging basket 207 onto the fluidizing shell 204, a fixing ring 218 is connected to the cover plate 210, a filter screen 219 is placed on the upper side of the fixing ring 218, a screw cover 220 is threadedly connected to the upper part of the fixing ring 218 for pressing the filter screen 219 onto the upper side of the fixing ring 218, a center hole 220a is opened on the screw cover 220, a safety valve 208 and a pressure gauge 209 are connected to the cover plate 210, and upper handles 210a are fixed to the upper side of the cover plate 210 on the front and rear sides of the screw cover 220.

[0043] Specifically, a plurality of upper locking grooves 210b are arranged on the periphery of the cover plate 210, a plurality of lower locking grooves 204c corresponding to the upper locking grooves 210b are arranged on the periphery of the upper part of the freeze-drying shell 111, and a locking seat 204a corresponding to the lower locking grooves 204c is arranged on the outer side of the fluidizing shell 204 below the lower locking grooves 204c, a connecting shaft 215 is connected to the locking seat 204a, and a locking screw 216 is rotatably connected to the connecting shaft 215, and the locking screw 216 can be inserted into the corresponding lower locking groove 204c and the upper locking groove 210b when flipped upward, and the cover plate 210 is fastened to the upper side of the fluidizing shell 204 using a butterfly nut 217.

[0044] In step S3, the specific steps of evenly applying the freeze-dried powder on the surface of the bread are: The bread on the surface of the bread is first subjected to temperature treatment to control the temperature to about 80°, and then the bread is placed in the hanging basket 207; Place the hanging basket 207 into the step 204b on the inner side of the brim of the fluidizing shell 204, cover the cover plate 210, flip the locking screw 216 upwards, and use the butterfly nut 217 to lock the cover plate 210 on the fluidizing shell 204; The first gate valve 201 is controlled to be closed, and the second gate valve 211 is controlled to be opened, and a proper amount of Maillard freeze-dried powder is poured from the funnel above the feed pipe 212, and after passing through the second gate valve 211, it slides along the feed pipe 212 to the top of the orifice plate 206, and the second gate valve 211 is closed, and the solenoid valve 213 is opened to control the air pressure of the high-pressure air, so that the external high-pressure air is blown into the conical silo 205 through the high-pressure air pipe 214, and blown to the hanging basket 207 through the plurality of fluidizing holes 206a on the orifice plate 206. The high-pressure air makes the bread in the hanging basket 207 in a fluidized state, and the high-pressure air carries the Maillard freeze-dried powder. Since the freeze-dried powder contains glue powder elements, the high temperature on the surface of the bread softens the glue powder, and the softened glue powder elements have an adhesion effect, so that a layer of Maillard freeze-dried powder is evenly adhered to the surface of the bread; High-pressure air is ejected from the filter 219 out of the kettle, and Maillard freeze-dried powder is filtered through the filter 219. If the filter 219 is blocked, the air pressure value detected by the barometer 209 exceeds the set air pressure threshold, and the solenoid valve 213 is controlled to be closed, and the fluidization operation is stopped to prevent accidents. If the air pressure exceeds the set value of the safety valve 208, the safety valve 208 is forced to release the pressure, and the operation is completed. The cover plate 210 is unscrewed, the filter 219 is taken out, and the filter 219 is cleaned for next use; After reaching the set operation time, the solenoid valve 213 is closed to stop the fluidization operation, the butterfly nut 217 is loosened, the cover plate 210 is removed through the upper handle 210a, and the hanging basket 207 is taken out to obtain the bread with Maillard freeze-dried powder applied on the surface; The receiving container is placed below the discharge pipe 202 through the receiving port 204d, and the first gate valve 201 is controlled to open, so that the remaining Maillard freeze-dried powder falls into the receiving container for next use.

[0045] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the technical solutions of the present invention.

Claims

1. A method for preparing bread based on the Maillard reaction, characterized in that: It includes the following steps, Prepare Maillard base liquid and adjust flavor; The prepared base liquid is passed through a vortex tube freeze dryer (100) to produce freeze-dried powder; The freeze-dried powder is evenly spread on the surface of the bread by means of a fluidized bed surface coating device (200); The bread coated with freeze-dried powder is sent into the oven to make bread based on the Maillard reaction.

2. A method for preparing bread based on the Maillard reaction as claimed in claim 1, characterized in that: The method for preparing the Maillard base liquid is as follows: adding powder prepared from protein, sugar and gum powder into clean water, adjusting the concentration to 8%-10%, the ratio of protein powder to sugar powder is 2:1-1:1, the ratio of powder prepared from protein and sugar to gum powder is 5:1, the protein is one of animal protein or plant protein, the sugar is one of monosaccharide, polysaccharide or oligoxylose, and the gum powder is one of peach gum or propolis.

3. A method for preparing bread based on the Maillard reaction as claimed in claim 1, characterized in that: The vortex tube freeze dryer (100) comprises a freeze drying shell (111), wherein a lower partition and an upper partition (115) are arranged in sequence from bottom to top in the freeze drying shell (111), wherein the upper partition (115) and the lower partition respectively divide the internal space of the freeze drying shell (111) into mutually independent energy compartments (111a), freeze drying compartments (111b) and equipment compartments (111c) in sequence from top to bottom, wherein the equipment compartments (111c) are ) is provided with a vortex tube (103), the freeze drying shell (111) is connected with an air inlet pipe (112) and an air outlet pipe, the air inlet pipe (112) and the air outlet pipe (108) respectively penetrate the lower partition from bottom to top and are fixedly connected to the upper partition (115), and the ends of the air inlet pipe (112) and the air outlet pipe (108) away from the upper partition (115) respectively extend out of the freeze drying shell (111), and the vortex tube (103) is connected with a high-pressure air inlet pipe. One end of the vortex tube (103) can be connected to the air inlet main pipe (112) and the air outlet main pipe (108), and the other end of the vortex tube (103) can also be connected to the air inlet main pipe (112) and the air outlet main pipe (108). One end of the vortex tube (103) outputs cold air, and the other end of the vortex tube (103) outputs hot air. An exhaust pipe (116) is connected between the top of the freeze-drying shell (111) and the upper partition (115), and the exhaust pipe in the energy bin (111a) is connected to the exhaust pipe (116). A vacuum pump (117) is connected to (116), the lower end of the exhaust pipe (116) and the freeze-drying chamber (111b) chain, and the upper end of the exhaust pipe (116) extends out of the freeze-drying shell (111); the upper partition (115) is connected to a temperature sensor (119) and a vacuum gauge (118) in the freeze-drying chamber (111b); and an upper chamber door (123) that can be opened and closed is connected to one side of the freeze-drying shell (111) at the freeze-drying chamber (111b) in the front-to-back direction.

4. A method for preparing bread based on the Maillard reaction as claimed in claim 3, characterized in that: The freeze-drying chamber (111b) is provided with a plurality of layers of heat exchangers (113), and the two ends of the heat exchangers (113) are respectively connected to the air inlet main pipe (112) and the air outlet main pipe (108).

5. A method for preparing bread based on the Maillard reaction as claimed in claim 3 or 4, characterized in that: The vortex tube (103) is connected to a high-pressure air inlet pipe (109), one end of the high-pressure air inlet pipe (109) away from the vortex tube (103) extends out of the freeze-drying shell (111), one end of the vortex tube (103) is connected to a cold air outlet pipe (105), the end of the cold air outlet pipe (105) is connected to a first three-way valve (106), the other two ends of the first three-way valve (106) away from the vortex tube (103) are respectively connected to a cold air utilization pipe (107) and a cold air discharge pipe (102), one end of the cold air discharge pipe (102) away from the first three-way valve (106) and an air outlet main pipe (107). 8), one end of the cold air utilization pipe (107) away from the first three-way valve (106) is connected to the air inlet main pipe (112); the other end of the vortex tube (103) is connected to the hot air outlet pipe (101), and the other two ends of the hot air outlet pipe (101) away from the vortex tube (103) are respectively connected to the hot air utilization pipe (110) and the hot air exhaust pipe (120); one end of the hot air utilization pipe (110) away from the second three-way valve (121) is connected to the air inlet main pipe (112), and one end of the hot air exhaust pipe (120) away from the second three-way valve (121) is connected to the air outlet main pipe (108).

6. A method for preparing bread based on the Maillard reaction as claimed in claim 5, characterized in that: The specific steps of making freeze-dried powder are: The external high-pressure air is introduced into the vortex chamber of the vortex tube (103) through the high-pressure air inlet pipe (109), and the first three-way valve (106) is controlled to be open, so that the cold air passes through the cold air outlet pipe (105) and the cold air utilization pipe (107) and then enters the air inlet main pipe (112) in sequence, and is refrigerated by the heat exchanger (113) and then discharged into the air outlet main pipe (108); Controlling the second three-way valve (121) to open, so that hot air enters the air outlet main pipe (108) through the hot air outlet pipe (101) and the hot air exhaust pipe (120); The vortex tube (103) continues to operate to continuously cool the freeze-drying chamber (111b). When the temperature of the freeze-drying chamber (111b) is measured to be -20° by the temperature sensor (119), the upper chamber door (123) is opened, a tray containing the Maillard base liquid is placed on the upper plane of the heat exchanger (113), the upper chamber door (123) is closed, and the temperature continues to be lowered until it reaches -35°. The temperature is kept for 4 hours. At this time, the Maillard base liquid is completely frozen. This is the pre-freezing stage. Controlling the air intake speed and air intake volume of the external high-pressure air, controlling the temperature of the cold air ejected from the vortex tube (103), and then controlling the temperature in the freeze-drying chamber (111b), so that the temperature in the freeze-drying chamber (111b) slowly rises to 0°, and is kept at 0° for 10 hours, while turning on the vacuum pump (117), evacuating the freeze-drying chamber (111b) through the exhaust pipe (116), monitoring and controlling the opening and closing of the vacuum pump (117) through the vacuum gauge (118), and maintaining the vacuum degree of the freeze-drying chamber (111b) at 50 Pa. This process is a primary sublimation stage, and can remove about 95% of the water in the Maillard base liquid; The first three-way valve (106) is switched to allow cold air to pass through the cold air outlet pipe (105) and the cold air discharge pipe (102) and then enter the air outlet main pipe (108). The second three-way valve (121) is switched to allow hot air to pass through the hot air outlet pipe (101) and the hot air utilization pipe (110) and enter the air inlet main pipe (112). The hot air then enters the heat exchanger (113) through the air inlet pipe of the heat exchanger (113). The hot air is discharged into the air outlet main pipe (108) through the air outlet pipe of the heat exchanger (113). By continuously heating, the freeze-drying chamber (111b) is slowly heated to 35° and kept at 35° for 4 hours. The vacuum degree of the freeze-drying chamber (111b) is maintained at 40 Pa. This is the analytical drying stage. In this stage, the remaining water in the Maillard base liquid can be drained and the Maillard base liquid can be made into freeze-dried powder.

7. A method for preparing bread based on the Maillard reaction according to any one of claims 1 to 4, characterized in that: The fluidized bed surface feeding device (200) comprises a fluidizing shell (204) with an upward opening, a conical silo (205) is arranged in the fluidizing shell (204), a discharge pipe (202) is connected to the bottom of the conical silo (205), a first gate valve (201) is connected to the discharge pipe (202), a perforated plate (206) is arranged in the fluidizing shell (204) on the upper side of the conical silo (205), a plurality of fluidizing holes (206a) are arranged on the perforated plate (206), a high-pressure air pipe (214) is connected to the fluidizing shell (204) below the perforated plate (206), one end of the high-pressure air pipe (214) extends into the conical silo ( 205), the other end of the high-pressure air pipe (214) is outside the fluidizing shell (204), the high-pressure air pipe (214) outside the fluidizing shell (204) is connected to a solenoid valve (213), a hanging basket (207) with an upward receiving opening is connected to the fluidizing shell (204) above the orifice plate (206), a feeding pipe (212) for conveying freeze-dried powder is connected to the fluidizing shell (204) below the hanging basket (207) and above the orifice plate (206), one end of the feeding pipe (212) away from the orifice plate (206) extends out of the fluidizing shell (204), and a second gate valve (211) is connected to the feeding pipe (212) outside the fluidizing shell (204).

8. A method for preparing bread based on the Maillard reaction according to claim 7, characterized in that: The upper end of the hanging basket (207) is supported on a step (204b) at the upper end of the fluidizing shell (204); a cover plate (210) for pressing the hanging basket (207) onto the fluidizing shell (204) is connected to the fluidizing shell (204) on the upper side of the hanging basket (207); a fixing ring (218) is connected to the cover plate (210); a filter screen (219) is placed on the upper side of the fixing ring (218); a screw cover (220) for pressing the filter screen (219) onto the upper side of the fixing ring (218) is threadedly connected to the upper part of the fixing ring (218); a center hole (220a) is opened on the screw cover (220); and a safety valve (208) and a pressure gauge (209) are connected to the cover plate (210).

9. A method for preparing bread based on the Maillard reaction as claimed in claim 8, characterized in that: A support plate (203) is fixedly connected to the fluidized shell (204) below the first gate valve (201), and at least one heat dissipation hole (203a) is provided on the support plate (203). The lower part of the discharge pipe (202) is connected to the support plate (203), and a material receiving bin opening (204d) is provided on the fluidized shell (204) below the support plate (203).

10. A method for preparing bread based on the Maillard reaction according to claim 8, characterized in that: The specific steps for evenly applying the freeze-dried powder on the surface of bread are: The bread on the surface of the bread is first subjected to temperature treatment to control the temperature to about 80°, and then the bread is placed in the hanging basket (207); Place the hanging basket (207) into the step (204b) on the inner side of the brim of the fluidizing shell (204), cover it with a cover plate (210), and lock the cover plate (210) on the fluidizing shell (204); The first gate valve (201) is controlled to be closed, and the second gate valve (211) is controlled to be opened, and an appropriate amount of Maillard freeze-dried powder is poured from the funnel above the feed pipe (212), and after passing through the second gate valve (211), it slides along the feed pipe (212) to the top of the orifice plate (206), and the second gate valve (211) is closed, and the solenoid valve (213) is opened, and the air pressure of the high-pressure air is controlled so that the external high-pressure air is blown into the conical silo (205) through the high-pressure air pipe (214), and blown to the hanging basket (207) through a plurality of fluidizing holes (206a) on the orifice plate (206). The high-pressure air makes the bread in the hanging basket (207) in a fluidized state, and the high-pressure air carries the Maillard freeze-dried powder. Since the freeze-dried powder contains glue powder elements, the high temperature on the surface of the bread softens the glue powder, and the softened glue powder elements have an adhesion effect, so that a layer of Maillard freeze-dried powder is evenly adhered to the surface of the bread; High-pressure air is ejected from the filter (219) out of the kettle, and Maillard freeze-dried powder is filtered through the filter (219). If the filter (219) is blocked, the air pressure value detected by the pressure gauge (209) exceeds the set air pressure threshold, and the solenoid valve (213) is controlled to close, and the fluidization operation is stopped to prevent accidents. If the air pressure exceeds the set value of the safety valve (208), the safety valve (208) is forced to release the pressure, and the operation is completed. The cover plate (210) is unscrewed, the filter (219) is taken out, and the filter (219) is cleaned for next use; After reaching the set operation time, the solenoid valve (213) is closed to stop the fluidization operation, the cover plate (210) is loosened and removed, and the hanging basket (207) is taken out to obtain the bread with Maillard freeze-dried powder smeared on the surface; The receiving container is placed below the discharge pipe (202) through the receiving port (204d), and the first gate valve (201) is controlled to open, so that the remaining Maillard freeze-dried powder falls into the receiving container for next use.

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