Quinoa raw material microwave low-temperature baking equipment capable of reducing loss of active ingredients and baking method of quinoa raw material microwave low-temperature baking equipment

Abstract

The invention relates to the technical field of quinoa production and processing, in particular to quinoa raw material microwave low-temperature baking equipment capable of reducing loss of active ingredients and a baking method thereof.The quinoa raw material microwave low-temperature baking equipment comprises a baking oven and supporting legs fixedly connected to the bottom end of the baking oven, a first motor is fixedly connected to the outer wall of one side of the baking oven, and a second motor is fixedly connected to the other adjacent side wall of the baking oven; a feeding opening is formed in the upper end of the baking oven, and a controller is arranged on the baking oven. According to the chenopodium quinoa raw material microwave low-temperature baking equipment capable of reducing the loss of the active ingredients and the baking method thereof, during baking, the silica gel spring rotates, the chenopodium quinoa raw materials in the inner cavity of the baking oven can be fully stirred, so that the baking effect is improved, and due to the fact that the silica gel spring is made of spiral food-grade silica gel, the chenopodium quinoa raw materials can be fully baked during stirring. The chenopodium quinoa raw material baking device can stir the chenopodium quinoa raw material located at a deep position, prevents the chenopodium quinoa from being excessively extruded, and after baking is completed, the redundant chenopodium quinoa raw material can be scraped off, so that the chenopodium quinoa raw material can completely fall off.

Description

Technical Field

[0001] This invention relates to the field of quinoa production and processing technology, specifically to a microwave low-temperature baking device and method for quinoa raw materials that reduces the loss of active ingredients. Background Technology

[0002] Quinoa, a plant belonging to the genus *Chenopodium* of the family Chenopodiaceae, is native to the mid-to-high altitude mountainous regions of the Andes Mountains in South America, including Colombia, Ecuador, and Peru. Microwave baking equipment is one type of microwave food processing equipment. Materials are heated evenly under the direct action of the microwave electromagnetic field, without the need for heat conduction. This process is short, fast, hygienic, and efficient.

[0003] In existing technologies, in order to prevent damage to the nutritional value of quinoa during drying, most devices use microwave generators to quickly dry the quinoa. To ensure that the quinoa is dried more evenly, a mixing mechanism is usually used for mixing. However, during mixing, the quinoa particles tend to accumulate due to insufficient heating surface and over-roasting of some particles. Furthermore, some quinoa particles tend to accumulate on the mixing mechanism during feeding, which affects the overall operation. Summary of the Invention

[0004] To address the aforementioned problems, this invention provides a microwave low-temperature baking device and method for quinoa raw materials that reduces the loss of active ingredients.

[0005] This invention adopts the following technical solution: a microwave low-temperature baking device for quinoa raw materials to reduce the loss of active ingredients, comprising a baking oven and support legs fixed to the bottom of the baking oven; a motor is fixed to one outer wall of the baking oven, and a motor is fixed to the other adjacent side wall of the baking oven; an inlet is provided at the top of the baking oven; a controller is provided on the baking oven; and further comprising: The flexible stirring mechanism can prevent the quinoa from being crushed and damaged when the quinoa raw material is fully stirred. The flexible stirring mechanism is installed inside the baking oven. And a discharge mechanism, which enables more thorough discharge, is provided within the elastic stirring mechanism.

[0006] As a further description of the above technical solution: the elastic stirring mechanism includes a rotating shaft, which is rotatably disposed inside the baking oven. The rotating shaft is fixedly connected to the output end of motor one. An inclined surface is provided at the upper end of the inner cavity of the baking oven. A sliding block is movably sleeved on the outer wall of the end of the rotating shaft away from motor one, and a conical surface is provided on the sliding block. A silicone spring is fixedly connected between the sliding block and one end of the rotating shaft. A blocking shaft is rotatably disposed inside the baking oven. A discharge port is provided on the blocking shaft. The blocking shaft is located between the inclined surfaces on both sides and is fixedly connected to the output end of motor two.

[0007] As a further description of the above technical solution: the discharge mechanism includes a fixed plate, which is fixedly connected to one end of the rotating shaft extending to the outside of the baking box. A pressing rod is fixedly connected to one end of the fixed plate near the sliding block. Two opposing rotating grooves are opened on one end of the sliding block near the fixed plate. A limiting groove is opened in the rotating groove. A limiting block is movably inserted in the limiting groove. The pressing rod is fixedly connected to the limiting block. Two fixing rings are fixedly connected inside the sliding block. A lifting rod is slidably arranged up and down on the lower side of the sliding block inside the baking box. A pressing rod is fixedly connected to the upper end of the lifting rod. A pull rope is fixedly connected to the upper end of the lifting rod. The other end of the pull rope is wrapped around the outer wall of the central shaft of the blocking shaft.

[0008] As a further description of the above technical solution: the material of the silicone spring is food-grade silicone, and the silicone spring is configured in a spiral shape.

[0009] As a further description of the above technical solution: the discharge port is opened through the blocking shaft.

[0010] As a further description of the above technical solution: both the extrusion rod and the rotating groove are provided in two annular shapes at equal intervals.

[0011] As a further description of the above technical solution: the fixed ring has an inclined sliding surface at one end near the extrusion rod.

[0012] As a further description of the above technical solution: the limiting block can rotate within the sliding block after it is disengaged from the limiting groove.

[0013] Furthermore, the present invention employs the following technical solution: a baking method for quinoa raw materials using a microwave low-temperature baking device to reduce the loss of active ingredients, comprising the following steps: S1. When baking, start motor one. Driven by motor one, the rotating shaft drives the sliding block and silicone spring to rotate. When the silicone spring rotates, it can fully stir the quinoa raw material in the oven cavity. S2: After baking is complete, start motor two. Driven by motor two, the blocking shaft rotates, which then makes the opening of the discharge port vertical, so that the quinoa raw material can fall automatically from the bottom of the baking box. S3: Continue to rotate the blocking shaft. The blocking shaft will move the pull rope together. The pull rope will pull the lifting rod upward. The squeezing rod will squeeze the inclined sliding surface on the fixed ring. The outer wall of the silicone spring will contact and slide relative to the outer wall of the rotating shaft, so that the excess quinoa raw material can be scraped off, and all the roasted quinoa raw material can fall off.

[0014] This invention provides an improved microwave low-temperature baking device and method for quinoa raw materials that reduces the loss of active ingredients. Compared with the prior art, it has the following improvements and advantages: Firstly, the silicone spring mechanism allows the quinoa material inside the baking oven to be thoroughly agitated during baking, thus improving the baking effect. Furthermore, since the silicone spring is made of spiral-shaped food-grade silicone, it not only agitates the quinoa material located deeper inside the oven but also prevents excessive compression of the quinoa material, thereby ensuring the integrity of the quinoa material during baking and improving the quality of the agricultural product. Secondly, after baking, excess quinoa material can be scraped off, ensuring that all baked quinoa material falls off and prevents it from sticking to the stirring component. Then, the motor is quickly reversed, at which point the pull rope loosens. Due to the elasticity of the silicone spring, the silicone spring quickly pulls the sliding block towards the fixed plate and rotates it back to its original position. During the silicone spring's reset, the sliding block and the silicone spring vibrate, thereby enhancing the feeding effect. In summary, the use of silicone springs allows for thorough agitation of the quinoa within the baking chamber during baking, improving the baking effect. Furthermore, the spiral-shaped food-grade silicone springs not only agitate the deeper layers of quinoa but also prevent excessive compression, ensuring the integrity of the quinoa and improving the quality of the produce. After baking, excess quinoa is scraped off, preventing it from adhering to the agitator. Then, the motor is quickly reversed, loosening the pull cord. Due to the elasticity of the silicone springs, the sliding block is rapidly pulled towards the fixed plate and rotated back to its original position. During this reset, the sliding block and the silicone spring vibrate, enhancing the feeding effect. Attached Figure Description

[0015] The present invention will be further explained below with reference to the accompanying drawings and embodiments: Figure 1 This is a schematic diagram of the structure of the present invention; Figure 2 This is a schematic diagram of the structure of the elastic stirring mechanism provided in an embodiment of the present invention; Figure 3 A perspective sectional view of the rotating shaft provided in an embodiment of the present invention; Figure 4 This is a schematic diagram of the extrusion rod provided in an embodiment of the present invention; Figure 5 This is a transverse perspective sectional view of a baking oven provided in an embodiment of the present invention; Figure 6 This is a schematic diagram of the structure of the fixing ring provided in an embodiment of the present invention; Figure 7 for Figure 2 Enlarged view of point A in the middle; Figure 8 for Figure 5 Enlarged view of point B in the middle.

[0016] In the diagram: 1. Baking box; 2. Support leg; 3. Motor 1; 4. Motor 2; 5. Feed inlet; 6. Elastic stirring mechanism; 61. Rotating shaft; 62. Silicone spring; 63. Blocking shaft; 64. Discharge port; 65. Inclined surface; 66. Sliding block; 7. Discharge mechanism; 71. Fixed plate; 72. Lifting rod; 73. Extrusion rod; 74. Rotary groove; 75. Limiting block; 76. Conical surface; 77. Contact rod; 78. Fixed ring; 79. Limiting groove; 710. Inclined sliding surface; 711. Pull rope; 8. Controller. Detailed Implementation

[0017] To make the technical means, creative features, objectives, and effects of this invention readily understandable, the invention is further described below with reference to specific illustrations. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0018] Please see Figure 1 - Figure 8 This invention provides a technical solution: a microwave low-temperature baking device and method for quinoa raw materials to reduce the loss of active ingredients, comprising a baking chamber 1 and support legs 2 fixed to the bottom of the baking chamber 1, a motor 3 fixed to one outer wall of the baking chamber 1, a motor 4 fixed to the other adjacent side wall of the baking chamber 1, an inlet 5 provided at the top of the baking chamber 1, and a controller 8 provided on the baking chamber 1, and further comprising: The flexible stirring mechanism 6 can prevent the quinoa from being crushed and damaged when the quinoa raw material is fully stirred. The flexible stirring mechanism 6 is installed inside the baking oven 1. And the discharge mechanism 7, which enables more thorough discharge, is located inside the elastic stirring mechanism 6.

[0019] Specifically, through the setting of silicone spring 62, when baking, the silicone spring 62 rotates, which can fully agitate the quinoa raw material in the inner cavity of the baking box 1, thereby improving the baking effect. And because the silicone spring 62 is a spiral food-grade silicone, it can not only agitate the quinoa raw material located in the deeper part, but also prevent excessive compression of the quinoa raw material, thus ensuring the integrity of the quinoa raw material during baking and improving the quality of agricultural products. After baking, the excess quinoa raw material can be scraped off, so that all the baked quinoa raw material can fall off and prevent it from sticking to the agitator. Then, the motor 4 is quickly reversed. At this time, the pull rope 711 is loosened. Due to the elasticity of the silicone spring 62, the silicone spring 62 pulls the sliding block 66 quickly toward the fixed plate 71 and rotates to reset. During the reset of the silicone spring 62, the sliding block 66 and the silicone spring 62 will vibrate, thereby enhancing the feeding effect.

[0020] In another embodiment of the present invention, the elastic stirring mechanism 6 includes a rotating shaft 61, which is rotatably disposed inside the baking oven 1. The rotating shaft 61 is fixedly connected to the output end of the motor 3. An inclined surface 65 is provided at the upper end of the inner cavity of the baking oven 1. A sliding block 66 is movably sleeved on the outer wall of the end of the rotating shaft 61 away from the motor 3, and a conical surface 76 is provided on the sliding block 66. A silicone spring 62 is fixedly connected between the sliding block 66 and one end of the rotating shaft 61. A blocking shaft 63 is rotatably disposed inside the baking oven 1. A discharge port 64 is provided on the blocking shaft 63. The blocking shaft 63 is located between the inclined surfaces 65 on both sides and is fixedly connected to the output end of the motor 4.

[0021] The silicone spring 62 is made of food-grade silicone and is spiral-shaped.

[0022] The discharge port 64 is opened through the blocking shaft 63.

[0023] Specifically, by setting up the silicone spring 62, when baking, the silicone spring 62 rotates, which can fully agitate the quinoa raw material in the inner cavity of the baking box 1, thereby improving the baking effect. Furthermore, since the silicone spring 62 is made of spiral food-grade silicone, it can not only agitate the quinoa raw material located in the deeper part, but also prevent excessive compression of the quinoa raw material, thereby ensuring the integrity of the quinoa raw material during baking and improving the quality of agricultural products.

[0024] In another embodiment of the present invention, the discharge mechanism 7 includes a fixed plate 71, which is fixedly connected to one end of the rotating shaft 61 extending to the outside of the baking box 1. A pressing rod 73 is fixedly connected to one end of the fixed plate 71 near the sliding block 66. Two opposing rotating grooves 74 are opened at one end of the sliding block 66 near the fixed plate 71. A limiting groove 79 is opened in the rotating groove 74. A limiting block 75 is movably inserted in the limiting groove 79. The pressing rod 73 is fixedly connected to the limiting block 75. Two fixing rings 78 are fixedly connected in the sliding block 66. A lifting rod 72 is slidably arranged up and down on the lower side of the sliding block 66 inside the baking box 1. A pressing rod 77 is fixedly connected to the upper end of the lifting rod 72. A pull rope 711 is fixedly connected to the upper end of the lifting rod 72. The other end of the pull rope 711 is wrapped around the outer wall of the central shaft of the blocking shaft 63.

[0025] Both the extrusion rod 73 and the rotating groove 74 are provided in two rings at equal intervals.

[0026] The fixed ring 78 has an inclined sliding surface 710 at one end near the compression rod 73.

[0027] After the limiting block 75 disengages from the limiting groove 79, it can rotate within the sliding block 66.

[0028] Specifically, after baking, excess quinoa material is scraped off, ensuring all baked quinoa material falls off and prevents it from sticking to the stirring component. Then, motor 4 is quickly reversed, at which point the pull rope 711 loosens. Due to the elasticity of the silicone spring 62, the silicone spring 62 quickly pulls the sliding block 66 towards the fixed plate 71 and rotates to reset. During the reset of the silicone spring 62, the sliding block 66 and the silicone spring 62 will vibrate, thereby enhancing the feeding effect.

[0029] Working principle: When using this device, quinoa raw materials are placed into the upper inner cavity of the baking box 1 through the inlet 5. Then, the baking is started through the controller 8, and the motor 3 is started. Driven by the motor 3, the rotating shaft 61 drives the sliding block 66 and the silicone spring 62 to rotate. When the silicone spring 62 rotates, it can fully stir the quinoa raw materials in the inner cavity of the baking box 1, thereby improving the baking effect. In addition, since the silicone spring 62 is made of spiral food-grade silicone, it can not only stir the quinoa raw materials located in the deeper part, but also prevent excessive compression of the quinoa raw materials. This ensures the integrity of the quinoa raw materials during baking and improves the quality of agricultural products. After baking is complete, motor 4 is started. Driven by motor 4, the blocking shaft 63 rotates, causing the outlet 64 to be vertical, allowing the quinoa raw material to fall automatically from the bottom of the baking chamber 1. The blocking shaft 63 continues to rotate, causing the pull rope 711 to move. The pull rope 711 pulls the lifting rod 72 upwards, causing the pressing rod 77 to press the cone surface 76 upwards, moving the sliding block 66 towards the fixed plate 71. The limiting block 75 disengages from the limiting groove 79. The pressing rod 73 presses the inclined sliding surface 710 of the fixed ring 78, causing the fixed ring 78 to... The sliding block 66 rotates, causing the silicone spring 62 to stretch and rotate simultaneously. This allows the outer wall of the silicone spring 62 to contact and slide relative to the outer wall of the rotating shaft 61, scraping off excess quinoa material and ensuring that all roasted quinoa material falls off, preventing it from adhering to the stirring component. Then, the motor 4 is quickly reversed, causing the pull rope 711 to loosen. Due to the elasticity of the silicone spring 62, it quickly pulls the sliding block 66 towards the fixed plate 71 and rotates to reset. During the reset of the silicone spring 62, the sliding block 66 and the silicone spring 62 vibrate, thereby enhancing the feeding effect.

[0030] A baking method for quinoa raw materials using a microwave low-temperature baking device to reduce the loss of active ingredients includes the following steps: S1. During baking, start motor 3. Driven by motor 3, rotating shaft 61 drives sliding block 66 and silicone spring 62 to rotate. When silicone spring 62 rotates, it can fully stir the quinoa raw material in the inner cavity of baking box 1. S2: After baking is completed, start motor 4. Driven by motor 4, the blocking shaft 63 rotates, and then the opening of the discharge port 64 is in a vertical position, so that the quinoa raw material can fall automatically. The quinoa raw material falls from the lower part of the inner cavity of the baking box 1. S3: Continue to rotate the blocking shaft 63. The blocking shaft 63 will drive the pull rope 711 to move together. The pull rope 711 will pull the lifting rod 72 upward. The squeezing rod 73 squeezes the inclined sliding surface 710 on the fixed ring 78. The outer wall of the silicone spring 62 contacts and slides relative to the outer wall of the rotating shaft 61, so that the excess quinoa raw material can be scraped off, and all the roasted quinoa raw material can fall off.

[0031] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A quinoa raw material microwave low-temperature baking equipment capable of reducing the loss of active ingredients, comprising a baking box (1) and a supporting leg (2) fixed to the bottom end of the baking box (1), a motor one (3) is fixed to one side outer wall of the baking box (1), a motor two (4) is fixed to the other adjacent side wall of the baking box (1), a feeding port (5) is arranged at the upper end of the baking box (1), and a controller (8) is arranged on the baking box (1), characterized in that, Also include: The elastic stirring mechanism (6) can prevent the quinoa from being damaged by extrusion when the quinoa raw materials are fully stirred, and the elastic stirring mechanism (6) is arranged in the baking box (1); And the discharging mechanism (7) can make the discharging more thoroughly, and the discharging mechanism (7) is arranged in the elastic stirring mechanism (6).

2. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 1, characterized in that: The elastic stirring mechanism (6) includes a rotating shaft (61), which is rotatably arranged in the baking box (1), and the rotating shaft (61) is fixedly connected to the output end of the motor (3). The upper end of the inner cavity of the baking box (1) is provided with a slope (65), the outer wall of the end of the rotating shaft (61) away from the motor (3) is movably provided with a sliding block (66), and the sliding block (66) is provided with a taper (76). The sliding block (66) and the end of the rotating shaft (61) are fixedly connected with a silica gel spring (62), the baking box (1) is rotatably provided with a blocking shaft (63), the blocking shaft (63) is provided with a discharge port (64), and the blocking shaft (63) is located between the two slopes (65). The blocking shaft (63) is fixedly connected to the output end of the motor (4).

3. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 1, characterized in that: The discharging mechanism (7) includes a fixed plate (71), which is fixedly connected to one end of the rotating shaft (61) extending to the outside of the baking box (1). The end of the fixed plate (71) close to the sliding block (66) is fixedly connected with an extrusion rod (73). The end of the sliding block (66) close to the fixed plate (71) is provided with two opposite rotating grooves (74). The rotating groove (74) is provided with a limiting groove (79). The limiting groove (79) movably inserts a limiting block (75). The extrusion rod (73) and the limiting block (75) are fixedly connected. The sliding block (66) is fixedly connected with two fixed rings (78). The lower side of the sliding block (66) is slidably provided with a lifting rod (72) in the baking box (1). The lifting rod (72) is fixedly connected with a touch pressure rod (77) at the upper end. The lifting rod (72) is fixedly connected with a pull rope (711) at the upper end. The other end of the pull rope (711) is wound on the outer wall of the central shaft of the blocking shaft (63).

4. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 2, characterized in that: The material of the silica gel spring (62) is food grade silica gel, and the silica gel spring (62) is arranged in a spiral shape.

5. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 2, characterized in that: The discharge port (64) is provided on the blocking shaft (63).

6. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 3, characterized in that: The extrusion rod (73) and the rotating groove (74) are annular and equally spaced.

7. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 3, characterized in that: The end of the fixed ring (78) close to the extrusion rod (73) is provided with an inclined sliding surface (710).

8. A quinoa raw material microwave low-temperature baking device for reducing the loss of active ingredients according to claim 3, characterized in that: The limiting block (75) can rotate in the sliding block (66) after being separated from the limiting groove (79).

9. A method of baking quinoa raw material in a microwave low-temperature baking device with reduced loss of active ingredients, based on a microwave low-temperature baking device with reduced loss of active ingredients according to any one of claims 1 to 8, characterized in that: The steps include: S1, during baking, start the motor (3), under the drive of the motor (3), the rotating shaft (61) drives the sliding block (66) and the silica gel spring (62) to rotate, when the silica gel spring (62) rotates, the quinoa raw materials in the inner cavity of the baking box (1) can be fully stirred; S2: after the roasting is completed, the motor two (4) is started, the blocking shaft (63) is driven to rotate under the driving of the motor two (4), and then the opening of the discharge port (64) is in a vertical state, so that the quinoa raw materials can automatically fall off, and the quinoa raw materials fall from the lower part of the inner cavity of the roasting box (1); S3: continue to rotate the blocking shaft (63), the blocking shaft (63) will drive the pull rope (711) to move together, the pull rope (711) will pull the lifting rod (72) upwards, the extrusion rod (73) will extrude the inclined sliding surface (710) on the fixed ring (78), the outer wall of the silica gel spring (62) is in contact with the outer wall of the rotating shaft (61) and slides relatively, so that the excess quinoa raw materials can be scraped off, and the roasted quinoa raw materials can all fall off.

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