Preparation equipment and method of high-protein quinoa gluten-free noodles

Abstract

The invention discloses preparation equipment and method of high-protein quinoa gluten-free noodles, and particularly relates to the technical field of noodle preparation, the preparation equipment comprises a flour mixing machine barrel, a fixed bottom frame is fixedly mounted at the bottom of the flour mixing machine barrel, a fixed side plate is fixedly mounted on one side of the fixed bottom frame, and a fixed box is fixedly mounted on the other side of the fixed bottom frame. By arranging the driving stirring mechanism and the adjusting mechanism, carefully selecting and matching the raw materials and adopting a scientific making method, the adjustable stirring mechanism adapts to different raw material states and stirring requirements, caking is avoided, the stirring force can be enhanced according to actual conditions, and the gluten-free characteristic of noodles is guaranteed through the high-quality raw material combination, so that the noodles have good taste. The nutritional value of the noodles is enriched by adding various nutritional ingredients, the taste and the digestibility are improved by a fermentation process, and the nutritional value and the flavor of the noodles are further improved by a scientific drying mode and nutrient solution spraying.

Description

Technical Field

[0001] The present invention relates to the technical field of noodle preparation, and more particularly to a preparation device and a method for high-protein quinoa gluten-free noodles. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, the requirements for food quality, nutritional value and safety are getting higher and higher. In the noodle market, traditional noodle products often contain gluten. For people who are allergic to gluten, eating them may cause allergic reactions and seriously affect their health. Therefore, the demand for gluten-free noodles is growing. At the same time, while consumers are pursuing gluten-free, they also hope that noodles have rich nutrition and excellent taste.

[0003] At present, some gluten-free noodle products on the market have certain deficiencies in nutritional ingredients and taste, such as low protein content and single taste. In the process of making noodles, when making high-protein quinoa gluten-free noodles, different batches of raw materials may have differences in particle size, humidity, etc., and the required stirring strength is often different. At the same time, it is easy to clump. When stirring some less raw materials, the stirring shaft has a poor stirring effect, and it is inconvenient to adjust according to the specific flour stirring situation. When the raw material particles are coarse or drier, it is easy to cause excessive stirring, resulting in raw materials flying or damage to the stirring mechanism, affecting the quality and production efficiency of the noodles. In order to meet consumers' demand for gluten-free, high-nutrition and good-tasting noodles, and at the same time solve the shortcomings of traditional noodle making equipment and methods, a high-protein quinoa gluten-free noodle preparation device and method are proposed. Summary of the invention

[0004] In order to overcome the above defects of the prior art, the present invention provides a preparation device and method for high-protein quinoa gluten-free noodles to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a high-protein quinoa gluten-free noodle preparation device, comprising a noodle mixer barrel, a fixed base frame is fixedly installed at the bottom of the noodle mixer barrel, a fixed side plate is fixedly installed on one side of the fixed base frame, and a fixed box is fixedly installed on the other side of the fixed base frame, and a driving stirring mechanism is arranged between the noodle mixer barrel and the fixed base frame;

[0006] The driving stirring mechanism comprises a supporting plate, the supporting plate is fixed to one side of the top of the fixed base frame, the first motor is fixedly installed on the top of the supporting plate, the top of the fixed base frame is fixedly connected to a fixed baffle on one side of the top of the fixed base frame close to the supporting plate, a gear box is fixedly installed on the output end of the first motor, the gear box is fixed to the top of the fixed base frame, the output end of the gear box is fixedly connected to a rotating shaft, one end of the rotating shaft is fixedly connected to the first gear, one side of the first gear is meshed with a second gear, the second gear is fixedly connected to the rotating shaft inside, one end of the rotating shaft is fixedly connected to a rotating plate, one side of the rotating plate is fixedly installed with a second motor, the output end of the second motor is rotatably connected to the rotating plate, the output end of the second motor is fixedly connected to a fixed box, a connecting shaft is installed on one side of the fixed box, a noodle mixing shaft is fixedly sleeved on the outer side of the connecting shaft, a spiral stirring blade rod is sleeved on the outer side of the noodle mixing shaft, a connecting block is fixedly connected between the spiral stirring blade rod and the noodle mixing shaft, and an adjusting mechanism is arranged between the fixed box and the connecting shaft.

[0007] Preferably, the adjustment mechanism includes a first through slide groove, which is opened on the top surface of the fixed box, and a second through slide groove is opened on one side surface of the fixed box. One end of the connecting shaft is fixedly connected to a connecting slider, and one side of the connecting slider is fixedly connected to a limiting slider.

[0008] Preferably, the connecting slider is slidingly connected to the second through-slot, the limiting slider is slidingly connected to the inner wall of the fixed box, a moving screw is fixedly connected to the top of the limiting slider, the moving screw is slidingly connected to the first through-slot, and a fixing nut is threadedly connected to the outer side of the moving screw.

[0009] Preferably, a feed inlet is provided on the top surface of the barrel of the noodle mixer, a protective door panel is installed inside the feed inlet, a hinge is fixedly installed between the protective door panel and the barrel of the noodle mixer, and a transparent observation window is installed inside the protective door panel.

[0010] Preferably, a through groove is opened on one side surface of the fixed box, the rotating plate is installed inside the through groove, and the fixed box is connected to the barrel of the noodle mixer.

[0011] Preferably, the fixed side plate and the fixed box are both fixedly connected to the fixed base frame, the output end of the first motor is rotationally connected to the fixed baffle, the rotating shaft is rotationally connected to the fixed box, and one end of the rotating shaft passes through the fixed box and extends to the inside of the fixed box.

[0012] Preferably, the barrel, connecting shaft, noodle mixing shaft and spiral stirring blade of the noodle mixing machine are all made of stainless steel, and the fixed box is made of carbon steel.

[0013] The present invention also provides a preparation method.

[0014] S1: Equipment inspection and preparation. Carefully inspect the equipment for preparing high-protein quinoa gluten-free noodles, including the mixer barrel, fixed bottom frame, fixed side plate, fixed box and other components to ensure that the connection is stable. Confirm that the first motor and the second motor can operate normally, and that the gear box, rotating shaft, first gear, second gear, rotating shaft, rotating plate, fixed box, connecting shaft, mixer shaft and spiral stirring blade and other driving and stirring mechanism components are intact. Check the first through chute, the second through chute, the connecting slider, the limit slider, the moving screw and the fixing nut in the adjustment mechanism to ensure that the position of the stirring components can be adjusted normally. Confirm that the protective door panel at the inlet can be opened and closed normally, the hinge is firm, and the transparent observation window is clear and undamaged.

[0015] S2: Preparation of raw materials for high-protein quinoa flour: select high-quality quinoa and grind it into high-protein quinoa flour; prepare other gluten-free flours; then add flaxseed powder, accounting for 5%-10% of the total flour; introduce konjac powder, accounting for 3%-8% of the total flour; steam and mash the pumpkin, add pumpkin puree, accounting for 10%-15% of the total flour; prepare appropriate amounts of water, salt and natural thickener; add yeast to control the total amount of the mixed flour to 1%-2%; set aside;

[0016] S3: stirring of flour preparation, opening the protective door panel, pouring the prepared flour and auxiliary materials into the barrel of the noodle mixer through the feeding port, starting the first motor, the output end of the first motor drives the rotating shaft to rotate through the gear box, the first gear on the rotating shaft drives the second gear to rotate, so that the rotating shaft rotates, and the rotating shaft drives the rotating plate to rotate, so that the fixed box, the connecting shaft, the noodle mixing shaft and the spiral stirring blade rod rotate in the barrel of the noodle mixer, and at the same time starting the second motor, the output end of the second motor drives the fixed box to rotate, and further drives the connecting shaft, the noodle mixing shaft and the spiral stirring blade rod to rotate, and stir the raw materials in the barrel of the noodle mixer. During the stirring process, the spiral stirring blade rod fully mixes the raw materials through its spiral structure. During the stirring process, fermentation is carried out. First, mix an appropriate amount of warm water with yeast, and then pour it into the barrel of the noodle mixer. After stirring evenly, turn off the equipment and let the dough ferment in the barrel of the noodle mixer for 1-2 hours, and the temperature is controlled at 30-35°C;

[0017] S4: Stirring adjustment and monitoring. According to the actual stirring situation, adjust the position of the spiral stirring blade rod, loosen the fixing nut, push the moving screw, and the moving screw drives the limit slider to slide on the inner wall of the fixed box. The limit slider drives the connecting shaft to slide in the second through-slot through the connecting slider. Adjust the position of the spiral stirring blade rod. After adjustment, tighten the fixing nut to fix the position. During the stirring process, the stirring situation in the barrel of the noodle mixer can be observed through the transparent observation window on the protective door panel to ensure that the raw materials are fully mixed without agglomeration and set aside.

[0018] S5: Drying and subsequent processing of noodles. Turn off the first motor and the second motor, take out the dough, roll it 5-8 times, and dry it by combining low-temperature drying with natural airing. After the noodles are dried, use a sprayer to evenly spray a nutrient solution rich in vitamins and minerals on the surface of the noodles.

[0019] Preferably, the other gluten-free flours in S2 are specifically corn starch, potato starch and soy protein isolate, wherein quinoa flour accounts for 40%-60% of the total flour, corn starch and potato starch each account for 20%-30%, and soy protein isolate accounts for 5%-10%. The flaxseed powder in S2 is used to increase the protein and dietary fiber content and omega-3 fatty acids of the noodles, the konjac flour in S2 is used to improve the elasticity and taste of the noodles, and the pumpkin puree in S2 is used to add natural sweetness and color to the noodles.

[0020] Preferably, the low-temperature drying temperature in S5 is controlled at 35-45° C. for 1-2 hours, and the natural drying method in S5 is specifically to place the noodles in a well-ventilated place with sunlight but avoiding direct sunlight for natural drying for 1-2 hours to fully dry the noodles.

[0021] Technical effects and advantages of the present invention:

[0022] 1. By setting the driving stirring mechanism and the adjusting mechanism, it is convenient to adjust the distance between the two mixing noodle shafts. The distance between the two mixing noodle shafts is adjusted closer to enhance the stirring force, so that the raw materials are mixed more fully to avoid agglomeration. On the contrary, when the raw material particles are coarse or dry, the distance can be appropriately widened to prevent excessive stirring from causing the raw materials to fly or damage the stirring mechanism. By reducing the distance between the mixing noodle shafts, the squeezing and shearing effect of the spiral stirring blade on the raw materials can be increased, thereby increasing the stirring force, making the stirring more thorough, and further improving the quality of the noodles. At the same time, the dual-motor drive realizes efficient dual-axis stirring, which can fully mix the raw materials and improve the stirring efficiency and quality. It allows the position of the spiral stirring blade to be adjusted according to actual needs to adapt to different stirring needs, increasing the flexibility and practicality of the equipment;

[0023] 2. By selecting high-quality quinoa from the raw materials and grinding it into high-protein quinoa flour, and adding gluten-free flours such as corn starch, potato starch, and soy protein isolate, the gluten-free characteristics of the noodles are guaranteed, which is suitable for people who are allergic to gluten. The addition of flaxseed powder increases the protein and dietary fiber content and ω-3 fatty acids, the introduction of konjac flour improves the elasticity and taste of the noodles, and the addition of pumpkin puree adds natural sweetness and color to the noodles. An appropriate amount of water, salt, natural thickener and yeast are also added to make the noodles more nutritious and the taste more diverse. Fermentation makes the dough more fluffy and tastes better, and also helps to improve the digestion and absorption rate of the noodles. Different drying methods can not only ensure the drying effect of the noodles, but also avoid the damage of high temperature to the nutritional components of the noodles. At the same time, natural drying can also make the noodles absorb some natural breath and increase the flavor of the noodles. After the noodles are dried, a nutrient solution rich in vitamins and minerals is evenly sprayed on the surface of the noodles with a sprayer, which further improves the nutritional value of the noodles and meets consumers' demand for healthy food.

[0024] 3. In summary, through the mutual influence of the above-mentioned multiple effects, by setting up a driving stirring mechanism and an adjusting mechanism, as well as carefully selecting and matching raw materials and adopting a scientific production method, the preparation equipment and method of high-protein quinoa gluten-free noodles have significant advantages. On the one hand, the adjustable stirring mechanism can adapt to different raw material states and stirring requirements, and the dual-motor drive realizes efficient dual-axis stirring, which improves the stirring efficiency and quality, ensures that the raw materials are fully mixed, avoids agglomeration, and can increase the stirring force according to actual conditions, thereby further improving the quality of noodles. On the other hand, the high-quality raw material combination not only ensures the gluten-free characteristics of the noodles, which are suitable for consumption by specific groups of people, but also enriches the nutritional value of the noodles by adding various nutrients. The fermentation process improves the taste and digestion and absorption rate, and the scientific drying method and nutrient solution spraying further improve the nutritional value and flavor of the noodles. These multiple effects influence each other and together provide consumers with a nutritious, excellent-tasting, healthy and safe high-protein quinoa gluten-free noodle product. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the overall structure of the present invention.

[0026] Figure 2 It is a rear structural schematic diagram of the present invention.

[0027] Figure 3 It is a schematic diagram of the local structure of the present invention.

[0028] Figure 4 It is a schematic diagram of the structure of the connection between the second gear and the noodle mixing shaft of the present invention.

[0029] Figure 5 For the present invention Figure 4 Rear view structural diagram.

[0030] Figure 6 It is a schematic diagram of the local structure of one end of the connecting shaft of the present invention.

[0031] Figure 7 For the present invention Figure 3 Enlarged structural diagram at A in the middle.

[0032] Figure 8 It is a schematic diagram of the method flow structure of the present invention.

[0033] The accompanying drawings are marked as follows: 1. noodle mixing machine barrel; 2. fixed base frame; 3. fixed side plate; 4. fixed box; 5. support plate; 6. first motor; 7. fixed baffle; 8. gear box; 9. rotating shaft; 10. first gear; 11. second gear; 12. rotating shaft; 13. rotating plate; 14. second motor; 15. fixed box; 16. connecting shaft; 17. noodle mixing shaft; 18. spiral stirring blade; 19. connecting block; 20. first through-chute; 21. second through-chute; 22. connecting slider; 23. limiting slider; 24. moving screw; 25. fixing nut; 26. feeding port; 27. protective door panel; 28. hinge; 29. ​​transparent observation window; 30. through-chute. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] As attached Figure 1-7 The device for preparing high-protein quinoa gluten-free noodles shown in the figure comprises a noodle mixer barrel 1, a fixed base frame 2 is fixedly installed at the bottom of the noodle mixer barrel 1, a fixed side plate 3 is fixedly installed on one side of the fixed base frame 2, a fixed box 4 is fixedly installed on the other side of the fixed base frame 2, and a driving stirring mechanism is arranged between the noodle mixer barrel 1 and the fixed base frame 2;

[0036] The driving stirring mechanism includes a support plate 5, which is fixed to one side of the top of the fixed base frame 2, a first motor 6 is fixedly installed on the top of the support plate 5, a fixed baffle 7 is fixedly connected to the top of the fixed base frame 2 near the support plate 5, a gear box 8 is fixedly installed on the output end of the first motor 6, the gear box 8 is fixed to the top of the fixed base frame 2, a rotating shaft 9 is fixedly connected to the output end of the gear box 8, one end of the rotating shaft 9 is fixedly connected to a first gear 10, one side of the first gear 10 is meshed with a second gear 11, and a rotating shaft 12 is fixedly connected inside the second gear 11. A rotating plate 13 is fixedly connected to one end of the moving shaft 12, a second motor 14 is fixedly installed on one side of the rotating plate 13, an output end of the second motor 14 is rotationally connected to the rotating plate 13, a fixing box 15 is fixedly connected to the output end of the second motor 14, a connecting shaft 16 is installed on one side of the fixing box 15, a noodle mixing shaft 17 is fixedly sleeved on the outer side of the connecting shaft 16, a spiral stirring blade rod 18 is sleeved on the outer side of the noodle mixing shaft 17, a connecting block 19 is fixedly connected between the spiral stirring blade rod 18 and the noodle mixing shaft 17, and an adjusting mechanism is arranged between the fixing box 15 and the connecting shaft 16.

[0037] As attached Figure 2 , 3 As shown in , 4, 6, and 7, the adjustment mechanism includes a first through-chute 20, which is provided on the top surface of the fixed box 15, and a second through-chute 21 is provided on one side surface of the fixed box 15. A connecting slider 22 is fixedly connected to one end of the connecting shaft 16, and a limiting slider 23 is fixedly connected to one side of the connecting slider 22. The connecting slider 22 is slidably connected to the second through-chute 21, and the limiting slider 23 is slidably connected to the inner wall of the fixed box 15. A moving screw 24 is fixedly connected to the top of the limiting slider 23, and the moving screw 24 is slidably connected to the first through-chute 20. A fixing nut 25 is threadedly connected to the outer side of the moving screw 24, so as to facilitate the adjustment of the distance between the two mixing noodle shafts 17. The distance between the two mixing noodle shafts 17 is adjusted closer to enhance the stirring force, so that the raw materials are mixed more fully and agglomeration is avoided. On the contrary, when the raw material particles are coarse or drier, the spacing can be appropriately widened to prevent excessive stirring from causing the raw materials to fly or damage the stirring mechanism.

[0038] As attached Figure 1 , 2 As shown, a feeding port 26 is provided on the top surface of the barrel 1 of the noodle mixer, a protective door panel 27 is installed inside the feeding port 26, a hinge 28 is fixedly installed between the protective door panel 27 and the barrel 1 of the noodle mixer, and a transparent observation window 29 is installed inside the protective door panel 27 to prevent external impurities from entering the flour and to observe the internal mixing situation.

[0039] As attached Figure 1-3As shown, a through groove 30 is opened on one side surface of the fixed box 4, and the rotating plate 13 is installed inside the through groove 30. The fixed box 4 is connected with the barrel 1 of the noodle mixing machine, so that the rotating plate 13 can rotate inside the through groove 30, thereby driving the connecting shaft 16 and the noodle mixing shaft 17 inside the fixed box 4 to rotate and stir the flour.

[0040] As attached Figure 1-7 As shown, the fixed side plate 3 and the fixed box 4 are fixedly connected to the fixed base frame 2, the output end of the first motor 6 is rotatably connected to the fixed baffle 7, the rotating shaft 12 is rotatably connected to the fixed box 4, one end of the rotating shaft 12 passes through the fixed box 4 and extends to the inside of the fixed box 4, the noodle mixing machine barrel 1, the connecting shaft 16, the noodle mixing shaft 17 and the spiral stirring blade rod 18 are all made of stainless steel, and the fixed box 4 is made of carbon steel, which ensures the stable operation and service life of the device.

[0041] A preparation method;

[0042] S1: Equipment inspection and preparation. Carefully inspect the equipment for preparing high-protein quinoa gluten-free noodles, including the mixer barrel, fixed bottom frame, fixed side plate, fixed box and other components to ensure that the connection is stable. Confirm that the first motor and the second motor can operate normally, and that the gear box, rotating shaft, first gear, second gear, rotating shaft, rotating plate, fixed box, connecting shaft, mixer shaft and spiral stirring blade and other driving and stirring mechanism components are intact. Check the first through chute, the second through chute, the connecting slider, the limit slider, the moving screw and the fixing nut in the adjustment mechanism to ensure that the position of the stirring components can be adjusted normally. Confirm that the protective door panel at the inlet can be opened and closed normally, the hinge is firm, and the transparent observation window is clear and undamaged.

[0043] S2: Preparation of raw materials for high-protein quinoa flour: select high-quality quinoa and grind it into high-protein quinoa flour; prepare other gluten-free flours; then add flaxseed powder, accounting for 5%-10% of the total flour; introduce konjac powder, accounting for 3%-8% of the total flour; steam and mash the pumpkin, add pumpkin puree, accounting for 10%-15% of the total flour; prepare appropriate amounts of water, salt and natural thickener; add yeast to control the total amount of the mixed flour to 1%-2%; set aside;

[0044] S3: stirring of flour preparation, opening the protective door panel, pouring the prepared flour and auxiliary materials into the barrel of the noodle mixer through the feeding port, starting the first motor, the output end of the first motor drives the rotating shaft to rotate through the gear box, the first gear on the rotating shaft drives the second gear to rotate, so that the rotating shaft rotates, and the rotating shaft drives the rotating plate to rotate, so that the fixed box, the connecting shaft, the noodle mixing shaft and the spiral stirring blade rod rotate in the barrel of the noodle mixer, and at the same time starting the second motor, the output end of the second motor drives the fixed box to rotate, and further drives the connecting shaft, the noodle mixing shaft and the spiral stirring blade rod to rotate, and stir the raw materials in the barrel of the noodle mixer. During the stirring process, the spiral stirring blade rod fully mixes the raw materials through its spiral structure. During the stirring process, fermentation is carried out. First, mix an appropriate amount of warm water with yeast, and then pour it into the barrel of the noodle mixer. After stirring evenly, turn off the equipment and let the dough ferment in the barrel of the noodle mixer for 1-2 hours, and the temperature is controlled at 30-35°C;

[0045] S4: Stirring adjustment and monitoring. According to the actual stirring situation, adjust the position of the spiral stirring blade rod, loosen the fixing nut, push the moving screw, and the moving screw drives the limit slider to slide on the inner wall of the fixed box. The limit slider drives the connecting shaft to slide in the second through-slot through the connecting slider. Adjust the position of the spiral stirring blade rod. After adjustment, tighten the fixing nut to fix the position. During the stirring process, the stirring situation in the barrel of the noodle mixer can be observed through the transparent observation window on the protective door panel to ensure that the raw materials are fully mixed without agglomeration and set aside.

[0046] S5: Drying and subsequent processing of noodles. Turn off the first motor and the second motor, take out the dough, roll it 5-8 times, and dry it by combining low-temperature drying with natural airing. After the noodles are dried, use a sprayer to evenly spray a nutrient solution rich in vitamins and minerals on the surface of the noodles.

[0047] The other gluten-free flours in S2 are corn starch, potato starch and soy protein isolate, among which quinoa flour accounts for 40%-60% of the total flour, corn starch and potato starch each account for 20%-30%, and soy protein isolate accounts for 5%-10%. The flaxseed powder in S2 is used to increase the protein and dietary fiber content and omega-3 fatty acids of the noodles, the konjac flour in S2 is used to enhance the elasticity and taste of the noodles, and the pumpkin puree in S2 is used to add natural sweetness and color to the noodles.

[0048] The low temperature drying temperature in S5 is controlled at 35-45°C for 1-2 hours. The natural drying method in S5 is to place the noodles in a well-ventilated place with sunlight but avoiding direct sunlight for 1-2 hours to dry them fully.

[0049] The working principle of the present invention is as follows: the protective door panel 27 is opened, and the prepared flour and auxiliary materials are poured into the barrel 1 of the noodle mixer through the feeding port 26, and the first motor 6 is started. The output end of the first motor 6 drives the rotating shaft 9 to rotate through the gear box 8, and the first gear 10 on the rotating shaft 9 drives the second gear 11 to rotate, so that the rotating shaft 12 rotates, and the rotating shaft 12 drives the rotating plate 13 to rotate, so that the fixed box 15, the connecting shaft 16, the noodle mixing shaft 17 and the spiral stirring blade rod 18 rotate in the barrel 1 of the noodle mixer, and at the same time, the second motor 14 is started, and the output end of the second motor 14 drives the fixed box 15 to rotate, and further drives the connecting shaft 16, the noodle mixing shaft 17 and the spiral stirring blade rod 18 to rotate, so as to stir the raw materials in the barrel 1 of the noodle mixer. During the stirring process, the spiral stirring blade rod 18 fully mixes the raw materials through its spiral structure. During the stirring process, an appropriate amount of warm water is mixed with yeast and poured into the barrel 1 of the noodle mixer for fermentation. The fermentation time is 1-2 hours, and the temperature is controlled at 30-35°C. According to the actual mixing conditions, adjust the position of the spiral stirring blade 18, loosen the fixing nut 25, push the moving screw 24, and the moving screw 24 drives the limiting slider 23 to slide on the inner wall of the fixed box 15. The limiting slider 23 drives the connecting shaft 16 to slide in the second through-slot 21 through the connecting slider 22, thereby adjusting the position of the spiral stirring blade 18. After adjustment, tighten the fixing nut 25 to fix the position. During the mixing process, the mixing conditions in the noodle mixing machine barrel 1 can be observed through the transparent observation window 29 on the protective door panel 27 to ensure that the raw materials are fully mixed without agglomeration. When the position of the noodle mixing shaft 17 needs to be adjusted, loosen the fixing nut 25 and push the moving screw 24. The moving screw 24 drives the limiting slider 23 to slide on the inner wall of the fixed box 15 Since the limiting slider 23 is fixedly connected to the connecting slider 22, and the connecting slider 22 is fixedly connected to the connecting shaft 16, the movement of the limiting slider 23 will drive the connecting shaft 16 to slide in the second through-groove 21 through the connecting slider 22, thereby adjusting the position of the noodle mixing shaft 17. After adjustment, tighten the fixing nut 25 to fix the position of the moving screw 24 and the limiting slider 23, thereby ensuring that the noodle mixing shaft 17 remains stable during the mixing process. By adjusting the spacing of the noodle mixing shaft 17, the spiral stirring blade rod 18 can better cover the entire mixing space. When the spacing is adjusted to a suitable value, the spiral stirring blade rod 18 can stir the raw materials at different positions and at different angles, ensuring that the various ingredients in the raw materials, high-protein quinoa flour, flax seed powder, konjac powder and pumpkin puree are fully mixed, so that the nutritional components of the noodles are more evenly distributed.

[0050] Finally, it should be noted that the drawings of the embodiments disclosed in the present invention only involve structures related to the embodiments disclosed in the present invention, and other structures can refer to common designs. In the absence of conflicts, the same embodiment and different embodiments of the present invention can be combined with each other;

[0051] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A device for preparing high-protein quinoa gluten-free noodles, comprising a noodle mixing machine barrel (1), Features: A fixed base frame (2) is fixedly mounted on the bottom of the noodle mixing machine barrel (1), a fixed side plate (3) is fixedly mounted on one side of the fixed base frame (2), a fixed box (4) is fixedly mounted on the other side of the fixed base frame (2), and a driving stirring mechanism is arranged between the noodle mixing machine barrel (1) and the fixed base frame (2); The driving stirring mechanism comprises a support plate (5), wherein the support plate (5) is fixed to one side of the top of the fixed base frame (2), a first motor (6) is fixedly mounted on the top of the support plate (5), a fixed baffle (7) is fixedly connected to the top of the fixed base frame (2) near the support plate (5), a gear box (8) is fixedly mounted on the output end of the first motor (6), the gear box (8) is fixed to the top of the fixed base frame (2), a rotating shaft (9) is fixedly connected to the output end of the gear box (8), one end of the rotating shaft (9) is fixedly connected to a first gear (10), one side of the first gear (10) is meshed with a second gear (11), and the interior of the second gear (11) is fixedly connected to a rotating shaft (12). One end of the rotating shaft (12) is fixedly connected to a rotating plate (13), one side of the rotating plate (13) is fixedly mounted with a second motor (14), an output end of the second motor (14) is rotationally connected to the rotating plate (13), an output end of the second motor (14) is fixedly connected to a fixing box (15), one side of the fixing box (15) is mounted with a connecting shaft (16), a mixing noodle shaft (17) is fixedly sleeved on the outside of the connecting shaft (16), a spiral stirring blade rod (18) is sleeved on the outside of the mixing noodle shaft (17), a connecting block (19) is fixedly connected between the spiral stirring blade rod (18) and the mixing noodle shaft (17), and an adjusting mechanism is arranged between the fixing box (15) and the connecting shaft (16).

2. A preparation device for high-protein quinoa gluten-free noodles according to claim 1, Features: The adjustment mechanism comprises a first through-sliding groove (20), the first through-sliding groove (20) is provided on the top surface of the fixed box (15), a second through-sliding groove (21) is provided on a side surface of the fixed box (15), one end of the connecting shaft (16) is fixedly connected to a connecting slider (22), and one side of the connecting slider (22) is fixedly connected to a limiting slider (23).

3. A preparation device for high-protein quinoa gluten-free noodles according to claim 2, Features: The connecting slider (22) is slidably connected to the second through-sliding groove (21), the limiting slider (23) is slidably connected to the inner wall of the fixed box (15), a moving screw (24) is fixedly connected to the top of the limiting slider (23), the moving screw (24) is slidably connected to the first through-sliding groove (20), and a fixing nut (25) is threadedly connected to the outer side of the moving screw (24).

4. The preparation device of a high-protein quinoa gluten-free noodle according to claim 1, Features: The top surface of the noodle mixer barrel (1) is provided with a feed inlet (26), a protective door panel (27) is installed inside the feed inlet (26), a hinge (28) is fixedly installed between the protective door panel (27) and the noodle mixer barrel (1), and a transparent observation window (29) is installed inside the protective door panel (27).

5. The preparation device of high-protein quinoa gluten-free noodles according to claim 1, Features: A through groove (30) is provided on one side surface of the fixed box (4), the rotating plate (13) is installed inside the through groove (30), and the fixed box (4) is connected to the barrel (1) of the noodle mixing machine.

6. The preparation device of high-protein quinoa gluten-free noodles according to claim 1, Features: The fixed side plate (3) and the fixed box (4) are both fixedly connected to the fixed base frame (2); the output end of the first motor (6) is rotationally connected to the fixed baffle (7); the rotating shaft (12) is rotationally connected to the fixed box (4); one end of the rotating shaft (12) passes through the fixed box (4) and extends into the interior of the fixed box (4).

7. The preparation device for high-protein quinoa gluten-free noodles according to claim 1, Features: The noodle mixing machine barrel (1), the connecting shaft (16), the noodle mixing shaft (17) and the spiral stirring blade rod (18) are all made of stainless steel, and the fixed box (4) is made of carbon steel.

8. A preparation method, Features: The preparation device of the high-protein quinoa gluten-free noodles according to any one of claims 1 to 7 specifically comprises the following steps: S1: Equipment inspection and preparation. Carefully inspect the equipment for preparing high-protein quinoa gluten-free noodles, including the mixer barrel, fixed bottom frame, fixed side plate, fixed box and other components to ensure that the connection is stable. Confirm that the first motor and the second motor can operate normally, and that the gear box, rotating shaft, first gear, second gear, rotating shaft, rotating plate, fixed box, connecting shaft, mixer shaft and spiral stirring blade and other driving and stirring mechanism components are intact. Check the first through chute, the second through chute, the connecting slider, the limit slider, the moving screw and the fixing nut in the adjustment mechanism to ensure that the position of the stirring components can be adjusted normally. Confirm that the protective door panel at the inlet can be opened and closed normally, the hinge is firm, and the transparent observation window is clear and undamaged. S2: Preparation of raw materials for high-protein quinoa flour: select high-quality quinoa and grind it into high-protein quinoa flour; prepare other gluten-free flours; then add flaxseed powder, accounting for 5%-10% of the total flour; introduce konjac powder, accounting for 3%-8% of the total flour; steam and mash the pumpkin, add pumpkin puree, accounting for 10%-15% of the total flour; prepare appropriate amounts of water, salt and natural thickener; add yeast to control the total amount of the mixed flour to 1%-2%; set aside; S3: stirring of flour preparation, opening the protective door panel, pouring the prepared flour and auxiliary materials into the barrel of the noodle mixer through the feeding port, starting the first motor, the output end of the first motor drives the rotating shaft to rotate through the gear box, the first gear on the rotating shaft drives the second gear to rotate, so that the rotating shaft rotates, and the rotating shaft drives the rotating plate to rotate, so that the fixed box, the connecting shaft, the noodle mixing shaft and the spiral stirring blade rod rotate in the barrel of the noodle mixer, and at the same time starting the second motor, the output end of the second motor drives the fixed box to rotate, and further drives the connecting shaft, the noodle mixing shaft and the spiral stirring blade rod to rotate, and stir the raw materials in the barrel of the noodle mixer. During the stirring process, the spiral stirring blade rod fully mixes the raw materials through its spiral structure. During the stirring process, fermentation is carried out. First, mix an appropriate amount of warm water with yeast, and then pour it into the barrel of the noodle mixer. After stirring evenly, turn off the equipment and let the dough ferment in the barrel of the noodle mixer for 1-2 hours, and the temperature is controlled at 30-35°C; S4: Stirring adjustment and monitoring. According to the actual stirring situation, adjust the position of the spiral stirring blade rod, loosen the fixing nut, push the moving screw, and the moving screw drives the limit slider to slide on the inner wall of the fixed box. The limit slider drives the connecting shaft to slide in the second through-slot through the connecting slider. Adjust the position of the spiral stirring blade rod. After adjustment, tighten the fixing nut to fix the position. During the stirring process, the stirring situation in the barrel of the noodle mixer can be observed through the transparent observation window on the protective door panel to ensure that the raw materials are fully mixed without agglomeration and set aside. S5: Drying and subsequent processing of noodles. Turn off the first motor and the second motor, take out the dough, roll it 5-8 times, and dry it by combining low-temperature drying with natural airing. After the noodles are dried, use a sprayer to evenly spray a nutrient solution rich in vitamins and minerals on the surface of the noodles.

9. A preparation method according to claim 8, Features: The other gluten-free flours in S2 are specifically corn starch, potato starch and soy protein isolate, wherein quinoa flour accounts for 40%-60% of the total flour, corn starch and potato starch each account for 20%-30%, and soy protein isolate accounts for 5%-10%. The flaxseed powder in S2 is used to increase the protein and dietary fiber content and omega-3 fatty acids of the noodles, the konjac flour in S2 is used to improve the elasticity and taste of the noodles, and the pumpkin puree in S2 is used to add natural sweetness and color to the noodles.

10. A preparation method according to claim 8, Features: The low-temperature drying temperature in S5 is controlled at 35-45° C. for 1-2 hours. The natural drying method in S5 is specifically to place the noodles in a well-ventilated place with sunlight but avoiding direct sunlight for natural drying for 1-2 hours to fully dry the noodles.

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