Lipid-lowering and liver-protecting nutritious meal package and preparation method thereof

Abstract

The invention relates to the technical field of nutritional meal packages, in particular to a lipid-lowering and liver-protecting nutritional meal package and a preparation method thereof. The method comprises the steps of raw material mixing, dough kneading, primary fermentation, secondary fermentation and baking. By adding the selenium-enriched yeast and the chromium-enriched yeast, fermentation of the dough is promoted, the selenium-enriched yeast can increase the nutritional value of the bread and provide an anti-oxidation effect, the chromium-enriched yeast is helpful for regulating the blood sugar level and increasing the nutritional ingredients of the bread, the primary fermentation process is monitored and analyzed, and the selenium-enriched yeast and the chromium-enriched yeast are beneficial for improving the nutritional value of the bread. By adjusting the re-addition amount of the chromium-enriched yeast and the selenium-enriched yeast during secondary fermentation or correcting the initial addition amount of the chromium-enriched yeast and the selenium-enriched yeast, on one hand, the fermentation process can be effectively optimized, the quality and the nutritional value of the bread can be improved, and on the other hand, the flexibility and the consistency of production can be enhanced, and the production risk can be reduced; and the regulation and control mode based on data driving is beneficial to realizing more efficient and sustainable production.

Description

Technical Field

[0001] The invention relates to the technical field of nutritious meal packs, and in particular to a lipid-reducing and liver-protecting nutritious meal pack and a preparation method thereof. Background Art

[0002] Staple food is the main source of protein, starch, oil, minerals, vitamins and other substances needed by the human body in daily diet. Staple food can provide energy for the human body. Some extreme dieting, such as limiting the intake of staple food, may lead to nutritional imbalance in the body and affect the digestive function of the liver; if the patient does not eat staple food for a long time, he may choose to consume other foods rich in fat and protein, which can easily increase the burden on the liver and kidneys, causing liver and kidney damage, or malnutrition, thus showing symptoms such as acid reflux, abdominal distension, fatigue, etc. Therefore, there is an urgent need for a lipid-lowering and liver-protecting nutritious meal pack and a preparation method thereof, which can ensure liver health and reduce body fat while providing sufficient nutrient intake, so as to achieve the purpose of weight loss.

[0003] The Chinese patent document with publication number CN104544072A discloses a nutritious meal pack with fortified sauerkraut and a preparation method thereof, wherein the raw material components (calculated by weight) include: (1) sauerkraut filling: 2.3-2.8 parts of sauerkraut, 35-40 parts of salad oil, 35-40 parts of sesame oil, 2.3-3 parts of ginger, 0.4-0.8 parts of dried chili powder, 0.4-0.8 parts of minced garlic, 1.4-2 parts of sugar, and 0.5-0.9 parts of monosodium glutamate. parts, vinegar 0.3-0.6 parts, green pepper 0.1-0.25 parts, soy sauce 0.7-1 parts, white pepper 0.02-0.05 parts, mung bean filling 21-25 parts; (2) dough: 50 parts of flour, 0.5-1 parts of yeast, 7.5-10 parts of white sugar powder, 0.25 parts of improver, 0.5-1 parts of salt, 6.2-7.5 parts of eggs, 2.5-5 parts of milk powder, 24-28 parts of water, 2-4 parts of maltose syrup, and 6-8 parts of oil. It is made through the processes of making old-style pickled cabbage filling, making dough, standing, dividing, filling, shaping, loading on a plate and baking. It can be seen that in the existing production process of nutritious meal packs, there is a lack of using selenium-rich yeast and chromium-rich yeast as yeast to add into the nutritious meal packs, and by real-time monitoring of the fermentation process, optimizing the addition amount of selenium-rich yeast and chromium-rich yeast to avoid insufficient or over-fermentation, and it does not involve carbon footprint management and environmental benefits, and uses captured carbon dioxide to package the nutritious meal packs to reduce the environmental impact of the food industry. Summary of the invention

[0004] To this end, the present invention provides a lipid-lowering and liver-protecting nutritious meal bag and a preparation method thereof, so as to overcome the problem that the prior art lacks an optimized fermentation process of bread, resulting in low fermentation efficiency.

[0005] To achieve the above object, the present invention provides a method for preparing a lipid-lowering and liver-protecting nutritious meal pack, comprising:

[0006] The raw materials are mixed evenly to form an initial dough, wherein:

[0007] Kneading the dough, kneading the initial dough in the kneading layer to obtain dough to be fermented;

[0008] primary fermentation, fermenting the dough to be fermented under a first preset fermentation condition to obtain a primary fermented dough;

[0009] In the fermentation process, the dough to be fermented is intelligently monitored to generate a primary fermentation characteristic curve, the primary fermentation characteristic curve is analyzed, and it is determined whether to correct the amount of yeast to be added according to the analysis result; the first preset fermentation condition includes the fermentation temperature and the primary fermentation time;

[0010] Secondary fermentation, exhausting the primary fermentation dough, and fermenting the primary fermentation dough under a second preset fermentation condition to obtain secondary fermentation dough;

[0011] Wherein, the second preset fermentation condition includes the yeast re-addition amount, fermentation temperature and secondary fermentation time;

[0012] Baking: baking the secondary fermented dough to obtain a nutritious meal bag.

[0013] Furthermore, intelligent monitoring of the fermented dough includes:

[0014] Periodically photographing images of the dough to be fermented in the fermentation room, extracting the contour of the dough to be fermented in the image, calculating the contour area change rate of the dough to be fermented, and obtaining the real-time fermentation rate;

[0015] Determine whether to adjust the amount of yeast to be added based on the real-time fermentation rate;

[0016] Draw the curve of real-time fermentation rate changing with time to obtain the primary fermentation characteristic curve;

[0017] The peak point of the primary fermentation characteristic curve is analyzed to determine whether primary fermentation dough is obtained.

[0018] Further, determining whether to adjust the amount of yeast to be added according to the real-time fermentation rate includes:

[0019] Compare the real-time fermentation rate with the first standard fermentation rate and the second standard fermentation rate:

[0020] If the real-time fermentation rate is less than or equal to the first standard fermentation rate, the amount of chromium-enriched yeast and the amount of selenium-enriched yeast added are increased to increase the amount of yeast added;

[0021] If the real-time fermentation rate is between the first standard fermentation rate and the second standard fermentation rate, the amount of yeast added is not adjusted;

[0022] If the real-time fermentation rate is greater than or equal to the second standard fermentation rate, analyzing the peak point of the primary fermentation characteristic curve;

[0023] Among them, the amount of chromium-rich yeast added was increased to twice the initial amount of chromium-rich yeast added, and the amount of selenium-rich yeast added was increased to twice the initial amount of selenium-rich yeast added.

[0024] Further, analyzing the peak point of the primary fermentation characteristic curve includes:

[0025] Determine the primary fermentation characteristic curve:

[0026] If there is a peak point on the primary fermentation characteristic curve, obtaining a dough surface image, analyzing the dough surface image, and then analyzing the actual fermentation state of the dough;

[0027] If there is no peak point on the primary fermentation characteristic curve, the real-time fermentation time is obtained, the primary fermentation time is compared with the real-time fermentation time, and it is determined whether to adjust the current fermentation state according to the comparison result.

[0028] Further, the dough surface image is analyzed including:

[0029] Perform crack detection on the dough surface image and obtain the detection results:

[0030] When it is determined that cracks exist in the dough surface image, the actual number of cracks is obtained to determine whether a fermentation process is completed and whether a fermented dough is obtained;

[0031] When it is determined that there are no cracks in the dough surface image, the dough is determined to be in a good state, the fermentation time is increased, and crack detection is performed after the preset increased time to analyze the actual fermentation state of the dough.

[0032] Further, the actual number of cracks is obtained for determination to analyze the state of the dough surface, including:

[0033] If the actual number of cracks is less than or equal to the first standard number, the dough is judged to be in good condition, the fermentation time is increased, and crack detection is performed after the fermentation time is corrected to determine whether a first-fermentation dough is obtained;

[0034] If the actual number of cracks is between the first standard number and the second standard number, it is determined that the dough surface is slightly cracked, and whether a fermentation process is completed is determined based on the actual degree of rising;

[0035] If the actual number of cracks is greater than or equal to the second standard number, the dough is determined to be over-fermented, and the initial addition amount of the yeast water is corrected to a first correction addition amount;

[0036] Among them, the corrected fermentation time is the sum of the actual fermentation time and the fermentation time gradient; the first corrected addition amount is the product of the initial addition amount and the real-time reduction degree, the real-time reduction degree is the difference between 1 and the first real-time difference rate, and the first real-time difference rate is the ratio of the part of the actual number that exceeds the second standard number to the actual number.

[0037] Further, judging whether a fermentation process is completed according to the actual degree of swelling includes:

[0038] Calculate the difference between the current dough volume and the initial dough volume to get the actual rising value;

[0039] Calculate the product of the actual rising value and the initial dough volume to obtain the actual rising degree;

[0040] Compare the actual rise with the standard rise:

[0041] If the actual rising degree is less than the standard rising degree, the real-time fermentation time is obtained, and the fermentation time is compared with the real-time fermentation time, and whether to adjust the current fermentation state is determined according to the comparison result;

[0042] If the actual rising degree is greater than or equal to the standard rising degree, it is determined that one fermentation process is completed and one fermented dough is obtained;

[0043] When it is determined that one fermentation process is completed, the current fermentation time is updated to the fermentation time.

[0044] Further, comparing the fermentation time of one time with the real-time fermentation time, and determining whether to adjust the current fermentation state according to the comparison result includes:

[0045] If the real-time fermentation time is less than the single fermentation time, the current fermentation state is not adjusted, and the dough to be fermented continues to be intelligently monitored;

[0046] If the real-time fermentation time is greater than or equal to the first fermentation time, the initial addition amount of the yeast water is corrected to a second corrected addition amount, and the dough to be fermented is obtained again with the corrected addition amount and a fermentation is performed;

[0047] Among them, the second corrected addition amount is the product of the initial addition amount and the real-time increase degree, the real-time increase degree is the sum of 1 and the second real-time difference rate, and the second real-time difference rate is the ratio of the part of the standard increase degree that exceeds the actual increase degree to the standard increase degree.

[0048] Further, calculating the contour area change rate of the dough to be fermented includes:

[0049] Convert the image to grayscale and perform blur processing;

[0050] Use edge detection algorithm to extract the edges of dough in the image;

[0051] Extract the contour of the dough using a contour detection algorithm;

[0052] Calculate the area of ​​the extracted contour to get the current dough area;

[0053] Calculate the contour area change rate based on the current dough area and the previous dough area;

[0054] The contour area change rate is the ratio of the contour area change degree to the shooting interval time, and the contour area change degree is the product of the change amount between the current dough area and the previous dough area and the previous dough area.

[0055] On the other hand, the present invention also provides a lipid-lowering and liver-protecting nutritious meal pack prepared by the method for preparing the lipid-lowering and liver-protecting nutritious meal pack, wherein the ingredients of the lipid-lowering and liver-protecting nutritious meal pack include:

[0056] Whole wheat flour, oat flour, flaxseed meal, polydextrose, cooked white kidney bean powder, inulin, whole milk powder, lecithin, black bean hull powder, soy protein isolate, L-arabinose, calcium, sodium carboxymethyl cellulose, poria powder, magnesium, butter flavor, vitamin C, vanilla flavor, selenium-enriched yeast, chromium-enriched yeast, white kidney bean powder, L-cysteine, powdered diglyceride oil, psyllium husk powder, turmeric, mogroside, niacin, vitamin B1, vitamin B2, vitamin B6, pantothenic acid, iron, zinc, piperine extract, tocotrienols, anti-sugar pepper, manganese, copper, vitamin A, folic acid, vitamin K2, biotin, vitamin B12, vitamin K, vitamin D3.

[0057] Compared with the prior art, the beneficial effect of the present invention lies in that the mixed yeast in this embodiment is composed of fresh yeast, selenium-enriched yeast and chromium-enriched yeast, the initial addition amount is 11 grams, and the initial ratio is 5:3:3; the yeast addition amount includes 1 gram of fresh yeast, and 2 grams of selenium-enriched yeast and chromium-enriched yeast respectively; the first fermentation is the first fermentation of the dough. In the first fermentation, the main function of the yeast is to produce carbon dioxide gas to expand the dough. In the second fermentation, the dough has undergone the first fermentation and needs to be restored and further expanded after shaping. At this time, it is necessary to ensure the activity of the yeast and the stability of gas production; fresh yeast is used as the main leavening agent to provide a rapid fermentation effect and a good bread taste. In addition to promoting the fermentation of the dough, selenium-enriched yeast and chromium-enriched yeast can increase the nutritional value of the bread and provide antioxidant effects, and chromium-enriched yeast helps to regulate blood sugar levels and increase the nutritional content of the bread; the fermentation temperature is controlled between 24°C and 28°C, the first fermentation time is 1 to 2 hours, and the second fermentation time is controlled between 30 minutes and 1 hour; the baking process includes: preheating the oven to 180°C and baking for about 30 minutes.

[0058] Furthermore, by monitoring and analyzing the primary fermentation process to adjust the amount of chromium-rich yeast and selenium-rich yeast added during the secondary fermentation, or correcting their initial addition amount, on the one hand, the fermentation process can be effectively optimized and the quality and nutritional value of the bread can be improved; on the other hand, the flexibility and consistency of production can be enhanced and production risks can be reduced. Data-driven regulation and control methods are conducive to achieving more efficient and sustainable production.

[0059] Furthermore, when it is determined that the actual number of cracks is greater than or equal to the second standard number, it indicates that there are too many cracks on the dough surface. In this state, due to excessive fermentation of the yeast, the gas pressure inside the dough is too high, resulting in the bursting of bubbles, which causes obvious cracks on the dough surface. This is caused by excessive addition of yeast. Therefore, it is necessary to reduce the initial addition amount of yeast water to optimize the yeast addition amount. When it is determined that the actual number is less than the first standard number, it indicates that the dough is in good condition and can continue to ferment. Therefore, the fermentation time is increased according to the fermentation time gradient, that is, when the corrected fermentation time is reached, the dough surface image is continued to be processed. Crack detection: analyzes the actual fermentation status of the dough based on the test results. When the actual number is determined to be between the first standard number and the second standard number, the dough surface is determined to be slightly cracked. In this case, the fermentation time will not be increased. The fermentation process is completed based on the actual degree of dough rising. The fermentation process can be intelligently monitored, which can not only monitor the state of the dough more accurately and avoid over-fermentation or under-fermentation, thereby improving the fermentation efficiency, but also improve the taste and structure of the bread by adjusting the amount of chromium-rich yeast and selenium-rich yeast added in a timely manner, ensuring the softness of the bread and the uniformity of the pores, thereby improving the quality of the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] Figure 1 This is a schematic diagram of a process for preparing a lipid-lowering and liver-protecting nutritious meal pack according to an embodiment of the present invention;

[0061] Figure 2 This is a schematic diagram of a process of intelligently monitoring dough to be fermented according to an embodiment of the present invention;

[0062] Figure 3 A schematic diagram of a process for determining whether a fermentation process is completed according to an embodiment of the present invention;

[0063] Figure 4 The figure is a schematic diagram of a process for calculating the contour area change rate of dough to be fermented according to an embodiment of the present invention. DETAILED DESCRIPTION

[0064] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0065] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0066] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0067] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0068] See also Figure 1 As shown, it is a schematic diagram of a process for preparing a lipid-lowering and liver-protecting nutritious meal pack according to an embodiment of the present invention. The present invention provides a method for preparing a lipid-lowering and liver-protecting nutritious meal pack, comprising:

[0069] Step S1, mixing the raw materials, mixing the raw materials evenly to form an initial dough, wherein:

[0070] Step S101, mixing dry materials, weighing various dry materials according to proportion, adding them into the mixing layer and mixing them evenly to obtain mixed dry materials;

[0071] Step 102, activate the yeast, add the mixed yeast to the warm water, and let it stand for 5-10 minutes until it bubbles and forms yeast water;

[0072] Step S103, mixing wet materials, adding the yeast water, low-fat milk and honey into the mixed layer, mixing with the mixed dry materials, and stirring evenly to obtain an initial dough;

[0073] Step S2, kneading the initial dough in the kneading layer to obtain dough to be fermented;

[0074] Step S3, primary fermentation, fermenting the dough to be fermented under a first preset fermentation condition to obtain a primary fermented dough;

[0075] In the fermentation process, the dough to be fermented is intelligently monitored to generate a primary fermentation characteristic curve, the primary fermentation characteristic curve is analyzed, and it is determined whether to correct the amount of yeast to be added according to the analysis result; the first preset fermentation condition includes the fermentation temperature and the primary fermentation time;

[0076] Step S4, secondary fermentation, exhausting the primary fermented dough, and fermenting the primary fermented dough under a second preset fermentation condition to obtain a secondary fermented dough;

[0077] Wherein, the second preset fermentation condition includes the yeast re-addition amount, fermentation temperature and secondary fermentation time;

[0078] Step S5, baking, baking the secondary fermented dough to obtain a nutritious meal bag.

[0079] The mixed yeast in this embodiment is composed of fresh yeast, selenium-enriched yeast and chromium-enriched yeast, with an initial addition amount of 11 grams and an initial ratio of 5:3:3; the addition amount of low-fat milk is 9 times the amount of yeast, and the addition amount of honey is about 1.2 times the amount of yeast; the additional amount of yeast includes 1 gram of fresh yeast, and 2 grams of selenium-enriched yeast and chromium-enriched yeast respectively; the first fermentation is the first fermentation of the dough. In the first fermentation, the main function of the yeast is to produce carbon dioxide gas to expand the dough. In the second fermentation, the dough has undergone the first fermentation and needs to be restored and further expanded after shaping. At this time, it is necessary to ensure the activity of the yeast and the stability of gas production; fresh yeast is used as the main leavening agent to provide rapid fermentation effect and good The taste of bread, selenium-rich yeast and chromium-rich yeast not only promote the fermentation of dough, selenium-rich yeast can increase the nutritional value of bread and provide antioxidant effects, chromium-rich yeast helps regulate blood sugar levels and increase the nutritional content of bread; the fermentation temperature is controlled between 24°C and 28°C, the first fermentation time is 1 to 2 hours, and the second fermentation time is controlled between 30 minutes and 1 hour; the baking process includes: preheating the oven to 180°C and baking for about 30 minutes; packaging the nutritious meal packs to obtain finished nutritious meal packs, the packaging method is to use carbon dioxide to establish a controlled atmosphere, the prepared nutritious meal packs are placed in a packaging container, and carbon dioxide gas is filled into the packaging container. The gas barrier layer included in the packaging material can ensure that carbon dioxide will not escape easily.

[0080] By introducing carbon dioxide during the packaging process, not only can the possibility of the finished nutritious meal packs absorbing external odors be reduced, the original taste and freshness of the nutritious meal packs can be maintained, the shelf life can be extended, and food waste caused by expiration can be reduced, thereby reducing the carbon footprint of the entire food supply chain. Moreover, by utilizing the captured carbon dioxide, industrial waste gas can be reused and new carbon emissions can be reduced.

[0081] By monitoring and analyzing the primary fermentation process to adjust the amount of chromium-rich yeast and selenium-rich yeast added during the secondary fermentation, or correct their initial addition amount, on the one hand, the fermentation process can be effectively optimized and the quality and nutritional value of the bread can be improved; on the other hand, the flexibility and consistency of production can be enhanced and production risks can be reduced. Data-driven regulation is conducive to more efficient and sustainable production.

[0082] See also Figure 2 As shown, it is a schematic diagram of the process of intelligently monitoring the dough to be fermented according to an embodiment of the present invention;

[0083] Specifically, intelligent monitoring of fermented dough includes:

[0084] Step S3001, periodically photographing images of the dough to be fermented in the fermentation chamber, extracting the contour of the dough to be fermented in the image, calculating the contour area change rate of the dough to be fermented, and obtaining a real-time fermentation rate;

[0085] Step S3002, determining whether to adjust the amount of yeast to be added according to the real-time fermentation rate;

[0086] Step S3003, plotting a curve of real-time fermentation rate changing over time to obtain a primary fermentation characteristic curve;

[0087] Step S3004, analyzing the peak point of the primary fermentation characteristic curve to determine whether primary fermentation dough is obtained.

[0088] Through intelligent monitoring of a fermentation process, the fermentation rate is characterized according to the change in dough area, and a curve of the fermentation rate change over time is generated, so the fermentation effect can be analyzed simply and intuitively.

[0089] Specifically, determining whether to adjust the amount of yeast to be added according to the real-time fermentation rate includes:

[0090] Compare the real-time fermentation rate with the first standard fermentation rate and the second standard fermentation rate:

[0091] If the real-time fermentation rate is less than or equal to the first standard fermentation rate, the amount of chromium-enriched yeast and the amount of selenium-enriched yeast added are increased to increase the amount of yeast added;

[0092] If the real-time fermentation rate is between the first standard fermentation rate and the second standard fermentation rate, the amount of yeast added is not adjusted;

[0093] If the real-time fermentation rate is greater than or equal to the second standard fermentation rate, analyzing the peak point of the primary fermentation characteristic curve;

[0094] Among them, the amount of chromium-rich yeast added was increased to twice the initial amount of chromium-rich yeast added, and the amount of selenium-rich yeast added was increased to twice the initial amount of selenium-rich yeast added.

[0095] In this embodiment, the first standard fermentation rate is set at 2% / minute, and the second standard fermentation rate is set at 5% / minute. According to the fermentation speed, the addition amount of selenium-rich yeast and chromium-rich yeast during the secondary fermentation is adjusted to optimize the fermentation process of the nutritious meal package.

[0096] When it is determined that the real-time fermentation rate is less than or equal to the first standard fermentation rate, the amount of yeast added in the secondary fermentation process is increased to ensure the fermentation effect. When it is determined that the real-time fermentation rate is greater than or equal to the second standard fermentation rate, it means that the fermentation effect is high. By analyzing whether the fermentation rate of the dough is at the peak point at this time, the fermentation state is accurately analyzed. The peak point represents when the optimal fermentation rate of the dough is reached. When the time node of the optimal fermentation rate is reached, the fermentation effect is analyzed by analyzing the morphology of the dough surface. When it is determined that the optimal fermentation rate has not yet been reached, it may be a normal phenomenon of a short fermentation time, or it may be that the amount of yeast added is insufficient. In this case, the initial amount of yeast water added needs to be corrected to accurately control the fermentation process and ensure the fermentation effect.

[0097] Specifically, analyzing the peak point of the primary fermentation characteristic curve includes:

[0098] Determine the primary fermentation characteristic curve:

[0099] If there is a peak point on the primary fermentation characteristic curve, obtaining a dough surface image, analyzing the dough surface image, and then analyzing the actual fermentation state of the dough;

[0100] If there is no peak point on the primary fermentation characteristic curve, the real-time fermentation time is obtained, the primary fermentation time is compared with the real-time fermentation time, and it is determined whether to adjust the current fermentation state according to the comparison result.

[0101] During a fermentation process in the present embodiment, the actual fermentation state of the dough includes a good dough state, slight cracks on the dough surface, and over-fermentation of the dough. The collected dough surface image is subjected to crack detection processing to determine the fermentation state according to the morphology of the dough surface. The first standard number and the second standard number are set to indicate whether the dough surface morphology is severely cracked. The first standard number is a threshold for allowing cracks, and the second standard number is a threshold for severe cracks. That is, when the actual number is less than or equal to the first standard number, it indicates that the dough surface morphology is good. When the actual number is greater than or equal to the second standard number, it indicates that the dough surface morphology does not meet the standard. The first standard number is set to 1, and the second standard number is set to 5, which can be adaptively selected according to actual conditions.

[0102] When it is determined that the actual number of cracks is greater than or equal to the second standard number, it means that there are too many cracks on the dough surface. In this state, due to excessive yeast fermentation, the gas pressure inside the dough is too high, resulting in bubble bursting, so that obvious cracks appear on the dough surface. This is caused by excessive yeast addition. In this case, the initial addition amount of yeast water needs to be reduced to optimize the yeast addition amount. When it is determined that the actual number is less than the first standard number, it means that the dough is in good condition and can continue to ferment. In this case, the fermentation time is increased according to the fermentation time gradient, that is, when the corrected fermentation time is reached, the dough surface image is continued to be inspected for cracks. The actual fermentation state of the dough is analyzed according to the test results. When the actual number is determined to be between the first standard number and the second standard number, it is determined that the surface of the dough is slightly cracked. In this case, the fermentation time is not increased. The fermentation process is completed according to the actual rising degree of the dough. The fermentation process is intelligently monitored, which can not only monitor the state of the dough more accurately and avoid over-fermentation or under-fermentation, thereby improving the fermentation efficiency, but also improve the taste and structure of the bread by adjusting the addition amount of chromium-rich yeast and selenium-rich yeast in time, ensure the softness of the bread and the uniformity of the pores, and improve the quality of the final product.

[0103] Specifically, the dough surface image analysis includes:

[0104] Perform crack detection on the dough surface image and obtain the detection results:

[0105] When it is determined that cracks exist in the dough surface image, the actual number of cracks is obtained to determine whether a fermentation process is completed and whether a fermented dough is obtained;

[0106] When it is determined that there are no cracks in the dough surface image, the dough is determined to be in a good state, the fermentation time is increased, and crack detection is performed after the preset increased time to analyze the actual fermentation state of the dough.

[0107] The crack detection process in this embodiment is to use morphological processing on the real-time tablet image, including operations such as expansion, corrosion, opening operation, closing operation, etc., to achieve crack detection and crack filling, enhance the characteristics of the cracks and perform crack segmentation, so as to identify whether there are cracks in the image.

[0108] By detecting cracks on the dough surface, signs of over-fermentation can be discovered in a timely manner, avoiding deterioration of dough quality and reducing risks in the production process.

[0109] Specifically, the actual number of cracks is obtained to determine the state of the dough surface, including:

[0110] If the actual number of cracks is less than or equal to the first standard number, the dough is judged to be in good condition, the fermentation time is increased to obtain a corrected fermentation time, and crack detection is performed after the corrected fermentation time to determine whether a once-fermented dough is obtained;

[0111] If the actual number of cracks is between the first standard number and the second standard number, it is determined that the dough surface is slightly cracked, and whether a fermentation process is completed is determined based on the actual degree of rising;

[0112] If the actual number of cracks is greater than or equal to the second standard number, the dough is determined to be over-fermented, and the initial addition amount of the yeast water is corrected to a first correction addition amount;

[0113] Among them, the corrected fermentation time is the sum of the actual fermentation time and the fermentation time gradient; the first corrected addition amount is the product of the initial addition amount and the real-time reduction degree, the real-time reduction degree is the difference between 1 and the first real-time difference rate, and the first real-time difference rate is the ratio of the part of the actual number that exceeds the second standard number to the actual number.

[0114] In this embodiment, the fermentation time gradient is set between 8 minutes and 10 minutes, and can be adaptively adjusted according to actual needs.

[0115] Through real-time monitoring and adjustment, the amount of yeast added can be flexibly adjusted according to the characteristics of different batches of flour and environmental conditions to ensure the stability and consistency of each production.

[0116] See also Figure 3 As shown, it is a schematic diagram of a process for determining whether a fermentation process is completed according to an embodiment of the present invention;

[0117] Specifically, judging whether a fermentation process is completed based on the actual degree of rise includes:

[0118] Step S3104, calculating the difference between the current dough volume and the initial dough volume to obtain an actual rising value;

[0119] Step S3204, calculating the product of the actual rising value and the initial dough volume to obtain the actual rising degree;

[0120] Step S3304, comparing the actual inflation degree with the standard inflation degree:

[0121] If the actual rising degree is less than the standard rising degree, the real-time fermentation time is obtained, and the fermentation time is compared with the real-time fermentation time, and whether to adjust the current fermentation state is determined according to the comparison result;

[0122] If the actual rising degree is greater than or equal to the standard rising degree, it is determined that one fermentation process is completed and one fermented dough is obtained;

[0123] When it is determined that one fermentation process is completed, the current fermentation time is updated to the fermentation time.

[0124] In this embodiment, the standard rising degree is set at 198%-202%; when the dough expands to twice its original size, it indicates that one fermentation is completed.

[0125] Avoid over-fermentation and poor fermentation effect by intelligently analyzing the fermentation process.

[0126] Specifically, the fermentation time is compared with the real-time fermentation time, and whether to adjust the current fermentation state is determined according to the comparison result, including:

[0127] If the real-time fermentation time is less than the single fermentation time, the current fermentation state is not adjusted, and the dough to be fermented continues to be intelligently monitored;

[0128] If the real-time fermentation time is greater than or equal to the first fermentation time, the initial addition amount of the yeast water is corrected to a second corrected addition amount, and the dough to be fermented is obtained again with the corrected addition amount and a fermentation is performed;

[0129] Among them, the second corrected addition amount is the product of the initial addition amount and the real-time increase degree, the real-time increase degree is the sum of 1 and the second real-time difference rate, and the second real-time difference rate is the ratio of the part of the standard increase degree that exceeds the actual increase degree to the standard increase degree.

[0130] When the real-time fermentation time is determined to be less than the time of one fermentation, it means that the time has not reached the optimal fermentation effect, and you can continue to monitor. When the real-time fermentation time is determined to be greater than or equal to the time of one fermentation, it means that the fermentation effect is poor. When the fermentation effect is monitored to be poor, increase the amount of yeast water added to ensure that the dough is fermented under optimal conditions, avoid insufficient fermentation, and thus improve the fermentation efficiency.

[0131] See also Figure 4 As shown, it is a schematic diagram of a process of calculating the contour area change rate of the dough to be fermented according to an embodiment of the present invention;

[0132] Specifically, in step S3001, calculating the contour area change rate of the dough to be fermented includes:

[0133] Step S3011, converting the image into a grayscale image and performing blur processing to reduce noise;

[0134] Step S3021, using an edge detection algorithm to extract the edge of the dough in the image;

[0135] Step S3031, extracting the outline of the dough using an outline detection algorithm;

[0136] Step S3041, calculating the area of ​​the extracted contour to obtain the current dough area;

[0137] Step S3051, calculating the contour area change rate according to the current dough area and the previous dough area;

[0138] The contour area change rate is the ratio of the contour area change degree to the shooting interval time, and the contour area change degree is the product of the change amount between the current dough area and the previous dough area and the previous dough area.

[0139] Specifically, the present invention also provides a lipid-lowering and liver-protecting nutritious meal pack prepared by the above-mentioned lipid-lowering and liver-protecting nutritious meal pack preparation method, and the lipid-lowering and liver-protecting nutritious meal pack comprises:

[0140] Whole wheat flour, oatmeal powder, flaxseed powder, polydextrose, cooked white kidney bean powder, inulin, whole milk powder, lecithin, black bean husk powder, soy protein isolate, L-arabinose, calcium, sodium carboxymethyl cellulose, poria powder, magnesium, butter flavor, vitamin C, vanilla flavor, selenium-enriched yeast, chromium-enriched yeast, white kidney bean powder, L-cysteine, powdered diglyceride oil, psyllium husk powder, turmeric, mogroside, niacin, vitamin B1, vitamin B2 , vitamin B6, pantothenic acid, iron, zinc, piperine extract, tocotrienols, anti-sugar pepper, manganese, copper, vitamin A, folic acid, vitamin K2, biotin, vitamin B12, vitamin K, vitamin D3; among them, whole wheat flour 23.809, oat flour 11.694, flaxseed powder 5.097%, polydextrose 14.073%, white kidney bean powder 18.965%, inulin 9.701%, soy protein isolate 8 .897%, calcium 1.965%, Poria powder 1.235%, magnesium 1.127%, vitamin C 0.620%, selenium-enriched yeast 0.856%, chromium-enriched yeast 0.856%, white kidney bean powder 0.432%, psyllium husk powder 0.125%, turmeric 0.113%, mogroside 0.052%, vitamin B1 0.052%, vitamin B2 0.052%, vitamin B6 0.052%, pantothenic acid Acid is 0.052%, iron is 0.041%, zinc is 0.031%, manganese is 0.0049%, copper is 0.0023%, vitamin A is 0.0010%, folic acid is 0.00066%, vitamin K2 is 0.00007%, biotin is 0.000046%, vitamin B12 is 0.000046%, vitamin K is 0.000031%, and vitamin D3 is 0.000013%.

[0141] Among them, whole wheat flour is rich in fiber, which helps lower cholesterol and promotes digestion; oat flour contains beta-glucan, which helps lower blood lipids and protect the liver; soy protein isolate provides high-quality plant protein and helps maintain muscle mass; white kidney bean powder is rich in fiber and protein, which helps control weight and blood sugar; flaxseed powder is rich in Omega-3 fatty acids, which helps lower inflammation and improve cardiovascular health; polydextrose soluble fiber helps lower cholesterol and improve intestinal health; psyllium husk powder is rich in dietary fiber, promotes intestinal health and helps detoxification; inulin is a prebiotic, which helps intestinal health and enhances immunity; Poria powder It is a traditional Chinese medicine that helps to promote diuresis and reduce swelling, and protect the liver. Turmeric contains curcumin, which has anti-inflammatory and antioxidant effects, and helps protect the liver. Vitamins C and E, as antioxidants, help protect liver cells. Minerals such as calcium, magnesium, zinc, iron, manganese, and copper help maintain normal body functions and promote metabolism. Vitamin B complex (B1, B2, B6, B12, pantothenic acid, folic acid, K2) can support energy metabolism and liver health. Mogroside is a low-calorie natural sweetener that helps control blood sugar. Mixed yeast includes fresh yeast, selenium-enriched yeast, and chromium-enriched yeast, which can promote fermentation and increase the softness of the bread.

[0142] Specifically, the lipid-lowering and liver-protecting nutritious meal pack of the present invention was given to a test group for testing, and the test method, test data, and test results are as follows:

[0143] The test population was selected with a body mass index (BMI) of 28 kg / m 2 The above mildly obese adult volunteers, exclusion criteria are cardiovascular, cerebrovascular and renal dysfunction, hematopoietic system diseases, mental cognitive disorders, use of hormonal drugs, allergies to the components of this study composition, withdrawal and inability to cooperate to complete this subject; the age ranged from 18 to 60 years old. The experiment was randomly divided into two groups, a control group and a test group, with 50 people in each group.

[0144] All subjects ate a light diet and exercised moderately. The experimental group also took lipid-lowering and liver-protecting nutritious meal packs as their staple food, three times a day, 70g each time, for 30 days.

[0145] Before the start of the trial, the waist circumference, abdominal circumference, and body fat percentage of each subject were recorded; after the trial, the test indicators of each subject, including the above characteristics, were recorded; finally, a subject satisfaction survey was conducted, and any adverse reactions such as acid reflux, abdominal distension, and fatigue were monitored during the trial.

[0146] The experimental results are shown in Table 1 and Table 2, wherein Table 1 is a comparison of test indicators and results of the embodiments of the present invention, and Table 2 is a comparison of adverse reactions and results of the embodiments of the present invention;

[0147] Table 1 Comparison of two groups of test indicators in the embodiment of the present invention

[0148]

[0149] Table 2 Comparison of adverse reactions and satisfaction scores between the two groups of the present invention

[0150]

[0151]

[0152] The lipid-lowering and liver-protecting meal pack prepared in this embodiment achieves the effect of reducing fat by improving the BMI, waist circumference and other indicators of the subjects, and provides experimental data that can confirm that the above-mentioned lipid-lowering and liver-protecting nutritious meal pack can protect the liver and achieve fat reduction at the same time.

[0153] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0154] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a lipid-lowering and liver-protecting nutritious meal pack, characterized in that: include, Mix all the ingredients evenly to form an initial dough, wherein: Kneading the initial dough in the dough kneading layer to obtain dough to be fermented; Fermenting the dough to be fermented under a first preset fermentation condition to obtain a primary fermented dough; In the fermentation process, the dough to be fermented is intelligently monitored to generate a primary fermentation characteristic curve, the primary fermentation characteristic curve is analyzed, and it is determined whether to correct the amount of yeast to be added according to the analysis result; the first preset fermentation condition includes the fermentation temperature and the primary fermentation time; Degassing the primary fermented dough, and fermenting the primary fermented dough under a second preset fermentation condition to obtain a secondary fermented dough; Wherein, the second preset fermentation condition includes the yeast re-addition amount, fermentation temperature and secondary fermentation time; Baking: baking the secondary fermented dough to obtain a nutritious meal bag.

2. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 1, characterized in that: Intelligent monitoring of fermented dough includes: Periodically photographing images of the dough to be fermented in the fermentation room, extracting the contour of the dough to be fermented in the image, calculating the contour area change rate of the dough to be fermented, and obtaining the real-time fermentation rate; Determine whether to adjust the amount of yeast to be added based on the real-time fermentation rate; Draw the curve of real-time fermentation rate changing with time to obtain the primary fermentation characteristic curve; The peak point of the primary fermentation characteristic curve is analyzed to determine whether primary fermentation dough is obtained.

3. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 2, characterized in that: Determine whether to adjust the amount of yeast to be added based on the real-time fermentation rate, including: Compare the real-time fermentation rate with the first standard fermentation rate and the second standard fermentation rate: If the real-time fermentation rate is less than or equal to the first standard fermentation rate, the amount of chromium-enriched yeast and the amount of selenium-enriched yeast added are increased to increase the amount of yeast added; If the real-time fermentation rate is between the first standard fermentation rate and the second standard fermentation rate, the amount of yeast added is not adjusted; If the real-time fermentation rate is greater than or equal to the second standard fermentation rate, analyzing the peak point of the primary fermentation characteristic curve; Among them, the amount of chromium-rich yeast added was increased to twice the initial amount of chromium-rich yeast added, and the amount of selenium-rich yeast added was increased to twice the initial amount of selenium-rich yeast added.

4. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 2, characterized in that: Analyzing the peak point of the primary fermentation characteristic curve includes: Determine the primary fermentation characteristic curve: If there is a peak point on the primary fermentation characteristic curve, obtaining a dough surface image, analyzing the dough surface image, and then analyzing the actual fermentation state of the dough; If there is no peak point on the primary fermentation characteristic curve, the real-time fermentation time is obtained, the primary fermentation time is compared with the real-time fermentation time, and it is determined whether to adjust the current fermentation state according to the comparison result.

5. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 4, characterized in that: The analysis of dough surface images includes: Perform crack detection on the dough surface image and obtain the detection results: When it is determined that cracks exist in the dough surface image, the actual number of cracks is obtained to determine whether a fermentation process is completed and whether a fermented dough is obtained; When it is determined that there are no cracks in the dough surface image, the dough is determined to be in a good state, the fermentation time is increased, and crack detection is performed after the preset increased time to analyze the actual fermentation state of the dough.

6. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 5, characterized in that: Obtain the actual number of cracks for determination to analyze the state of the dough surface including: If the actual number of cracks is less than or equal to the first standard number, the dough is judged to be in good condition, the fermentation time is increased, and crack detection is performed after the fermentation time is corrected to determine whether a first-fermentation dough is obtained; If the actual number of cracks is between the first standard number and the second standard number, it is determined that the dough surface is slightly cracked, and whether a fermentation process is completed is determined based on the actual degree of rising; If the actual number of cracks is greater than or equal to the second standard number, the dough is determined to be over-fermented, and the initial addition amount of the yeast water is corrected to a first correction addition amount; Among them, the corrected fermentation time is the sum of the actual fermentation time and the fermentation time gradient; the first corrected addition amount is the product of the initial addition amount and the real-time reduction degree, the real-time reduction degree is the difference between 1 and the first real-time difference rate, and the first real-time difference rate is the ratio of the part of the actual number that exceeds the second standard number to the actual number.

7. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 6, characterized in that: Judging whether a fermentation process is completed based on the actual degree of rise includes: Calculate the difference between the current dough volume and the initial dough volume to get the actual rising value; Calculate the product of the actual rising value and the initial dough volume to obtain the actual rising degree; Compare the actual rise with the standard rise: If the actual rising degree is less than the standard rising degree, the real-time fermentation time is obtained, and the fermentation time is compared with the real-time fermentation time, and whether to adjust the current fermentation state is determined according to the comparison result; If the actual rising degree is greater than or equal to the standard rising degree, it is determined that one fermentation process is completed and one fermented dough is obtained; When it is determined that one fermentation process is completed, the current fermentation time is updated to the fermentation time.

8. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 7, characterized in that: Compare the duration of a fermentation with the real-time fermentation duration, and determine whether to adjust the current fermentation state based on the comparison results, including: If the real-time fermentation time is less than the single fermentation time, the current fermentation state is not adjusted, and the dough to be fermented continues to be intelligently monitored; If the real-time fermentation time is greater than or equal to the first fermentation time, the initial addition amount of the yeast water is corrected to a second corrected addition amount, and the dough to be fermented is obtained again with the corrected addition amount and a fermentation is performed; Among them, the second corrected addition amount is the product of the initial addition amount and the real-time increase degree, the real-time increase degree is the sum of 1 and the second real-time difference rate, and the second real-time difference rate is the ratio of the part of the standard increase degree that exceeds the actual increase degree to the standard increase degree.

9. The method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to claim 1, characterized in that: Calculation of the contour area change rate of the dough to be fermented includes: Convert the image to grayscale and perform blur processing; Use edge detection algorithm to extract the edges of dough in the image; Extract the contour of the dough using a contour detection algorithm; Calculate the area of ​​the extracted contour to get the current dough area; Calculate the contour area change rate based on the current dough area and the previous dough area; The contour area change rate is the ratio of the contour area change degree to the shooting interval time, and the contour area change degree is the product of the change amount between the current dough area and the previous dough area and the previous dough area.

10. The lipid-lowering and liver-protecting nutritious meal pack prepared by the method for preparing the lipid-lowering and liver-protecting nutritious meal pack according to any one of claims 1 to 9, characterized in that: The ingredients of the lipid-lowering and liver-protecting nutritional meal pack include: Whole wheat flour, oat flour, flaxseed meal, polydextrose, cooked white kidney bean powder, inulin, whole milk powder, lecithin, black bean hull powder, soy protein isolate, L-arabinose, calcium, sodium carboxymethyl cellulose, poria powder, magnesium, butter flavor, vitamin C, vanilla flavor, selenium-enriched yeast, chromium-enriched yeast, white kidney bean powder, L-cysteine, powdered diglyceride oil, psyllium husk powder, turmeric, mogroside, niacin, vitamin B1, vitamin B2, vitamin B6, pantothenic acid, iron, zinc, piperine extract, tocotrienols, anti-sugar pepper, manganese, copper, vitamin A, folic acid, vitamin K2, biotin, vitamin B12, vitamin K, vitamin D3.

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