A polygonal honeycomb structure
By coordinating the operation of the modular production system and the central control unit, the problems of low production capacity, high energy consumption and uneven texture in the traditional production of Polygonatum odoratum cake have been solved, realizing efficient and intelligent production of Polygonatum odoratum cake.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JINHUA ZHENGPAI FOOD CO LTD
- Filing Date
- 2026-03-10
- Publication Date
- 2026-06-05
AI Technical Summary
Traditional Huangjing cake production process relies on manual experience, resulting in low production capacity, high energy consumption, uneven product texture, and difficulty in accurately controlling material temperature, which affects product quality.
The modular production system includes modules for raw material pretreatment, maturation and simmering, grinding and pulping, boiling and concentration, and forming and cutting. It utilizes a central control unit for coordinated control, combined with equipment such as a shearing and crushing chamber, a toothed grinding disc, and a vacuum scraper, to achieve precise temperature control and automated operation of materials.
It has improved production efficiency and capacity, reduced energy consumption, ensured product uniformity and batch-to-batch consistency, reduced human intervention, and enhanced the level of intelligent production.
Smart Images
Figure CN122139977A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food production technology, and more specifically, to a system and method for producing Polygonatum sibiricum cake, and to Polygonatum sibiricum cake itself. Background Technology
[0002] As a traditional health food that integrates the concept of food and medicine from the same source, Huangjing cake is welcomed by the market for its unique taste and nourishing effects. Its traditional production process mainly relies on segmented and intermittent manual or semi-mechanized operations, which roughly include raw material pretreatment, mixing and maturing Huangjing and rice, pounding by hand or grinding into a paste by simple machinery, boiling and concentrating in a large pot under normal pressure, and subsequent cooling, cutting and packaging.
[0003] In the production process of Polygonatum sibiricum cake, the fineness of material grinding and temperature control are crucial. Traditional grinding methods can easily lead to a sharp rise in material temperature. If the subsequent cooling is not done properly, the gelatinized starch will quickly recrystallize, resulting in a sharp increase in the viscosity of the slurry and a decrease in fluidity. This not only affects the uniformity of subsequent conveying and mixing, but also leads to a rough texture and hardened taste in the final product. During the cooking process, ordinary pressure cooking relies on manual experience to judge the endpoint, resulting in low water evaporation efficiency, high energy consumption, and a tendency to burn the bottom of the pot due to uneven heating. Furthermore, from feeding, steaming, mixing to judging the endpoint of cooking, it is highly dependent on the experience of the operators, resulting in low labor productivity and large batch-to-batch differences in products.
[0004] Therefore, a new solution is needed to address this problem. Summary of the Invention
[0005] To address the shortcomings of existing technologies, the present invention aims to provide a Polygonatum sibiricum cake production system and its production method, as well as the Polygonatum sibiricum cake itself, which has the advantages of modular production, increased production capacity and pace, and reduced energy consumption.
[0006] The above-mentioned technical objective of the present invention is achieved through the following technical solution: a Huangjing cake production system, which sequentially includes a raw material pretreatment module, a cooking and simmering module, a grinding and pulping module, a boiling and concentrating module, a forming and cutting module, and a packaging module. Each module is connected and is coordinated and controlled by a central control unit. The grinding and pulping module includes a shearing and crushing chamber and a grinding chamber. The shearing and crushing chamber is located at the discharge port of the maturation and simmering module and is used for preliminary shearing of raw materials. The grinding chamber is located below the shearing and crushing chamber. The shearing and crushing chamber is equipped with a conveying pipe and a toothed grinding disc. The conveying pipe is located above the toothed grinding disc. One end of the conveying pipe is connected to the discharge port of the maturation and simmering module, and the other end is connected to the inlet of the toothed grinding disc. A jacket is provided on the outer wall of the conveying pipe, and circulating hot water at 50-60°C flows in the jacket. A circulation layer is provided on the outside of the toothed grinding disc. The jacket and the circulation layer are connected to each other to keep the raw material in the toothed grinding disc warm and maintain it at 55-65°C. At the same time, the raw material is sheared into coarse granular paste under the relative rotation of the toothed grinding disc. The grinding chamber and the shearing and crushing chamber are connected by a screw conveyor. The grinding chamber includes a moving grinding head and a stationary grinding ring. The moving grinding head is driven by a motor and rotates within the stationary grinding ring. The working gap between the moving grinding head and the stationary grinding ring can be adjusted within the range of 0.2-1.0 mm by the top handwheel.
[0007] The invention is further configured such that: a spiral flow channel water-cooled jacket is provided on the outside of the grinding chamber, and the spiral flow channel water-cooled jacket is circulated with cooling water, which can continuously remove the heat generated by grinding and ensure that the slurry temperature is stably below 45°C.
[0008] The present invention is further configured such that: the raw material pretreatment module includes a quantitative weighing unit, a circulating water washing rice tank and a double-layer cooking pot, wherein the upper layer of the double-layer cooking pot is a drain grid with a sieve plate, and the lower layer is a cooking chamber with a steam coil and a temperature sensor, so as to realize precise water-rice ratio feeding and programmed cooking of black rice.
[0009] The present invention is further configured such that: the cooking and stewing module includes a constant temperature stirring tank with a jacket, and a stirring shaft with multiple layers of blades in the center, wherein circulating constant temperature water is introduced into the jacket, which enables the cooked Solomon's seal and gelatinized black rice to be mixed and stewed at a constant temperature and low speed at 85±2℃.
[0010] The present invention is further configured such that: the cooking and concentration module includes a vacuum scraping pot, the center of which is provided with an axial stirring paddle with multiple layers of inclined blades for realizing overall material tumbling and heat transfer; the inner wall of the vacuum scraping pot is fitted with an anchor scraping paddle that can rotate synchronously with the axial stirring paddle, which can continuously scrape off the material adhering to the vacuum scraping pot; an outer layer is provided on the outer wall of the vacuum scraping pot, and a cavity is formed between the outer layer and the vacuum scraping pot, the cavity being injected with steam; and a vacuum interface is provided on the top of the vacuum scraping pot, enabling it to form and maintain a negative pressure environment of -0.03 to -0.05 MPa during the cooking stage.
[0011] The present invention is further configured such that: the vacuum scraper pot is also equipped with a near-infrared moisture analyzer for real-time monitoring of the moisture content of the material.
[0012] The present invention is further configured such that the rotation speed of both the axial stirring paddle and the anchor-type scraping paddle of the vacuum wall-scraping pot can be steplessly adjusted, and in the later stage of boiling and concentration, the central control unit automatically adjusts the stirring speed, jacket steam pressure and vacuum degree according to the feedback of the near-infrared moisture analyzer, so as to achieve precise control of the final moisture content.
[0013] The present invention is further configured such that: the forming and cutting module is connected to the vacuum scraping pot through a transport pipe; the forming and cutting module includes a cutting mechanism and a product conveyor belt; the product conveyor belt transports the cooled product to the cutting mechanism for cutting into strips and slices.
[0014] A method for producing Polygonatum sibiricum cake, applicable to a Polygonatum sibiricum cake production system, includes the following steps: S1, In the raw material pretreatment module, black rice is taken by quantitative weighing unit, washed in circulating water rice washing tank, put into double-layer steaming pot, add water at a water-to-rice ratio of 4:1, start programmed steaming and cooking, and cook the black rice. S2, add the cooked Polygonatum and the cooked black rice obtained in step S1 into the constant temperature stirring tank of the cooking and stewing module, and stir and mix at a constant temperature of 85±2℃ for 30 minutes. S3, the simmered mixture is transported to the grinding and pulping module through a closed pipeline; First, the material enters the shearing and crushing chamber, where it is kept warm by circulating hot water at 50-60℃ in the conveying pipe. Then, it enters the toothed grinding disc, where it is sheared by the toothed grinding disc to form coarse granular paste. During the process, the material temperature is maintained at 55-65℃. Subsequently, the coarse slurry is conveyed into the grinding chamber via a screw conveyor. Fine grinding is carried out by adjusting the working gap between the moving grinding head and the stationary grinding ring to 0.1-0.5mm. At the same time, the temperature of the slurry is controlled below 45℃ by circulating cooling water in the spiral flow channel water-cooled jacket to obtain a uniform slurry. S4. The slurry obtained in step S3 is added together with the pre-weighed maltose and edible oil into the vacuum scraper pot of the cooking and concentration module, and cooked in a negative pressure environment of -0.03 to -0.05 MPa to form a viscous Huangjing cake mixture. S5, the viscous Polygonatum cake mixture obtained in step S4 is sent to the molding and cutting module. After being flattened and cooled in the molding mold, it is cut into strips and slices by the cutting mechanism to obtain the Polygonatum cake product. S6. Send the Huangjing cake product cut in step S5 into the packaging module for packaging.
[0015] A type of Solomon's Seal Cake, made using the production method of Solomon's Seal Cake, includes the following ingredients by weight: 60-80 parts cooked Solomon's Seal, 20-30 parts black rice, 60-80 parts maltose, and 4-6 parts oil.
[0016] In summary, the present invention has the following beneficial effects: The modular assembly line layout connects each process, greatly reducing material transfer and manual intervention. Grinding and pulping integrate crushing, conveying and fine grinding. Boiling and concentration are automatically stirred, scraped and moistened by a vacuum scraper. Molding and cutting are automatically laid, cooled and cut into strips and slices. The central control unit monitors and controls the parameters of each module in a centralized manner, forming an intelligent production closed loop. This significantly improves production capacity and production speed and reduces energy consumption. Attached Figure Description
[0017] Figure 1 This is a schematic diagram of the structure of the present invention; Figure 2 Cross-sectional view of the present invention Figure 1 ; Figure 3 Cross-sectional view of the present invention Figure 2 .
[0018] In the diagram: 1. Shearing and crushing chamber; 2. Grinding chamber; 3. Conveying pipe; 4. Toothed grinding disc; 5. Jacket; 6. Circulation layer; 7. Screw conveyor; 8. Moving grinding head; 9. Stationary grinding ring; 10. Spiral flow channel water-cooled jacket; 11. Double-layer cooking pot; 12. Drainage grid; 13. Cooking chamber; 14. Constant temperature stirring tank; 15. Stirring shaft; 16. Vacuum scraper pot; 17. Axial stirring paddle; 18. Anchor scraper paddle; 19. Outer layer; 20. Conveying pipe; 21. Product conveyor belt; 22. Cutting mechanism. Detailed Implementation
[0019] To enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of this application can be combined with each other.
[0020] In the description of this invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top / bottom", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting this invention.
[0021] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "sleeved / connected," "connected," etc., should be interpreted broadly. For example, "connection" 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 an indirect connection through an intermediate medium; it can be a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.
[0022] A system for producing Polygonatum sibiricum cake, such as Figures 1-3 As shown, it includes, in sequence, a raw material pretreatment module, a maturation and simmering module, a grinding and pulping module, a boiling and concentration module, a forming and cutting module, and a packaging module. All modules are connected and are coordinated and controlled by a central control unit.
[0023] The raw material pretreatment module mainly processes the raw materials for Huangjing cake. First, Huangjing needs to be pre-cooked by steaming and drying five times. Second, the black rice is processed to lay a solid foundation for subsequent processes. The raw material pretreatment module includes a quantitative weighing unit, a circulating water washing tank and a double-layer cooking pot 11, forming a continuous automated pretreatment production line. The upper layer of the double-layer cooking pot 11 is a drain grid 12 with a sieve plate, and the lower layer is a cooking chamber 13 with a steam coil and a temperature sensor, realizing precise water-rice ratio feeding and programmed cooking of black rice.
[0024] First, the quantitative weighing unit accurately weighs the dried black rice according to the preset formula parameters of the central control unit, ensuring consistency between batches. The weighed black rice is then automatically conveyed to a circulating water washing tank. This tank, through its built-in water circulation and filtration system, continuously rinses and soaks the black rice, effectively removing surface dust, impurities, and some water-soluble substances. Simultaneously, water flow agitation prevents rice grain sedimentation, ensuring even and thorough washing. The washed wastewater is automatically discharged by the system, guaranteeing the basic hygienic quality of the raw materials. After washing, the wet black rice is lifted and fed into a double-layer cooking pot 11. The upper layer of the double-layer cooking pot 11 is a draining grid 12 with evenly distributed sieve holes, where the rice grains are spread flat, allowing for rapid filtration of excess water and preventing excessive free water from entering the cooking stage and affecting the final water-to-rice ratio. The lower layer is a sealed cooking chamber 13, with steam coils arranged around its inner wall and integrated with temperature sensors.
[0025] Operators or the central control system can precisely set the steam pressure and time to achieve programmed cooking. The uniform heat released by the steam coil rapidly heats the water in the cooking chamber 13, creating a gentle boil, which gelatinizes the black rice in the draining grid 12 above through the combined action of steam and hot water. This process not only fully gelatinizes the black rice starch to achieve the desired soft and glutinous texture, but more importantly, by precisely controlling the amount of water added, temperature, and time, it ensures a high degree of gelatinization consistency for each batch of black rice, thereby reducing the potential risk of fluctuations in the final product texture due to differences in raw material pretreatment.
[0026] After gelatinization, the black rice, along with pre-prepared cooked Solomon's seal, enters the cooking and braising module. This module includes a jacketed, temperature-controlled mixing tank 14 and a centrally located, multi-layered impeller-shaped stirring shaft 15. Circulating temperature-controlled water flows through the jacket, allowing the cooked Solomon's seal and gelatinized black rice to be mixed and braised at a constant temperature and low speed of 85±2℃. The temperature-controlled water within the jacket enables the mixing tank 14 to achieve water bath heating, and, in conjunction with the stirring shaft 15, ensures a uniform and stable temperature for the materials. At 85±2℃, this temperature is significantly higher than the gelatinization temperature of starch, preventing the gelatinized black rice from hardening and becoming mushy, while being lower than the violent boiling point, it gently promotes the growth of polysaccharides in the Solomon's seal. The ingredients dissolve and diffuse into the rice grains without causing the nutrients to be destroyed by high temperature or excessive evaporation of moisture. The low-speed shearing force can break up the clumps of gelatinized black rice and the lumps of cooked Solomon's seal and mix them initially to form a coarse-grained, uniform mixture. At the same time, it will not damage the fibrous skeleton of the rice grains and Solomon's seal due to excessive shearing or grinding, thus preserving the fine granular texture of the product. In this constant temperature environment of about 85°C, the materials are continuously stirred and simmered at low speed for about 30 minutes. This process not only completes the physical mixing, but also causes a slow hydrothermal reaction and flavor fusion, preparing an intermediate product with uniform texture and composition for subsequent fine grinding.
[0027] The grinding and pulping module includes a shearing and crushing chamber 1 and a grinding chamber 2. The shearing and crushing chamber 1 is located at the discharge port of the maturation and simmering module and is used for preliminary shearing of raw materials. The grinding chamber 2 is located below the shearing and crushing chamber 1.
[0028] The shearing and crushing chamber 1 is equipped with a conveying pipe 3 and a toothed grinding disc 4. The conveying pipe 3 is positioned above the toothed grinding disc 4. One end of the conveying pipe 3 is connected to the outlet of the maturation and simmering module, and the other end is connected to the inlet of the toothed grinding disc 4. Simultaneously, under the relative rotation of the toothed grinding disc 4, it shears and forms a coarse granular paste. The shearing and crushing chamber 1 is used to directly receive the high-temperature raw material after maturation. A jacket 5 is provided on the outer wall of the conveying pipe 3, within which 50-60°C circulating hot water flows. When the raw material, close to 85°C, passes through the conveying pipe 3, it undergoes initial temperature neutralization with the circulating hot water in the jacket 5. A circulation layer 6 is provided on the outer side of the toothed grinding disc 4, and the jacket 5 and circulation layer 6 are connected. At this time, the initially cooled raw material undergoes further heat exchange with the circulating hot water in the circulation layer 6, slowly lowering the temperature of the raw material in the toothed grinding disc 4 and maintaining it at 55-65°C. This ensures that the material from the previous process does not dissipate heat during conveying; instead... The material can obtain a gentle heat supplement through the pipe wall, effectively avoiding the rapid rearrangement of starch chains caused by a sudden drop in temperature. Subsequently, the preheated and insulated material enters the toothed grinding disc 4, which consists of two grinding wheels with staggered teeth rotating relative to each other, forming a highly efficient shearing zone. The outer shell of the toothed grinding disc 4 is also equipped with a circulation layer 6, which is interconnected with the jacket 5 on the conveying pipe 3, sharing the same temperature control circulation system. This ensures that the shearing operation area is also placed in a controlled thermal environment of 55-65℃. At this temperature, the raw material can maintain sufficient softness for shearing, and the starch can be kept in a stable gelatinized state without becoming excessively viscous. The shearing force generated by the relative rotation of the toothed grinding disc 4 quickly tears the blocky Solomon's seal and black rice into a uniform coarse granular paste, achieving the initial refinement of the material and preparing the conditions for subsequent fine grinding. At the same time, the temperature control throughout the process ensures the stability of the material's physical properties and prevents a sharp increase in viscosity and excessive equipment load caused by low temperature.
[0029] The grinding chamber 2 is connected to the shearing and crushing chamber 1 via a screw conveyor 7. The material processed by the shearing and crushing chamber 1 is transported to the grinding chamber 2 via the screw conveyor 7 to prevent contamination and heat loss. The grinding chamber 2 includes a moving grinding head 8 and a stationary grinding ring 9. The moving grinding head 8 is driven by a motor and rotates within the stationary grinding ring 9. In actual operation, the working gap between the moving grinding head 8 and the stationary grinding ring 9 can be adjusted within the range of 0.2-1.0mm via the top handwheel. Considering the characteristics of the mixture of Polygonatum fiber and rice grains, adjusting the gap to below 0.3mm can obtain an extremely fine slurry. If a slight graininess is required to enrich the taste, the gap can be appropriately increased. Under the combined action of the high-speed rotation of the moving grinding head 8 and the stationary grinding ring 9, the material is subjected to strong shearing, compression, and tearing. The fibers are further cut, and the particles are ground into a finer form, ultimately forming a uniform and smooth slurry.
[0030] However, this high-intensity mechanical grinding process inevitably generates a large amount of frictional heat. To address this, a spiral flow channel water-cooled jacket 10 is installed on the outside of the grinding chamber 2. The spiral flow channel water-cooled jacket 10 is circulated with cooling water, which can continuously remove the heat generated by grinding, ensuring that the slurry temperature is stably below 45°C. Low-temperature discharge not only avoids the loss of flavor and changes in nutrition caused by the heat effect, but more importantly, it effectively inhibits the retrogradation reaction of starch at a suitable temperature and the subsequent increase in slurry viscosity, ensuring good slurry fluidity and stability, allowing it to smoothly enter the next cooking and concentration module, and ultimately contributing to the delicate and stable taste and texture of the product.
[0031] The cooking and concentration module includes a vacuum scraper pot 16. The center of the vacuum scraper pot 16 is provided with an axial stirring paddle 17 with multiple layers of inclined blades, which is used to realize the overall tumbling and heat transfer of materials. The inner wall of the vacuum scraper pot 16 is fitted with an anchor scraper paddle 18 that can rotate synchronously with the axial stirring paddle 17. It can continuously scrape off the materials adhering to the vacuum scraper pot 16. The edge of the anchor scraper paddle 18 is made of flexible wear-resistant material, which can continuously scrape off the thick materials that are easy to adhere to the hot inner wall due to moisture evaporation.
[0032] The outer wall of the vacuum scraping pot 16 is provided with an outer layer 19, and a cavity is formed between the outer layer 19 and the vacuum scraping pot 16. Steam is injected into the cavity, so that heat can be evenly transferred to the entire pot body, achieving gentle and continuous heating of the material. The top of the vacuum scraping pot 16 is provided with a vacuum interface, and a vacuum pump is connected to the vacuum interface, so that a negative pressure environment with a gauge pressure of -0.03 to -0.05 MPa can be formed and maintained inside during the cooking stage. This allows the moisture in the material to be far below the boiling point at normal pressure and stabilized at about 70-80℃, thereby achieving rapid concentration. This can significantly reduce energy consumption and shorten cooking time. At the same time, it can also avoid the destruction of the active ingredients, sugars and rice aroma of Polygonatum odoratum by high temperature and the occurrence of adverse Maillard reactions, ensuring the preservation of the product's nutritional components and natural color and flavor. The entire cooking and concentration module is controlled by a central control unit to link the stirring speed, jacket steam pressure and vacuum degree, achieving precise and automated management of the cooking and concentration process. This is the core link to ensure that the final moisture content, viscosity and quality of Polygonatum odoratum cake meet the preset standards.
[0033] The vacuum scraper pan 16 also integrates a near-infrared moisture analyzer for real-time monitoring of material moisture content. The near-infrared moisture analyzer is integrated into a suitable location on the pan lid or side wall. By emitting near-infrared light of a specific wavelength and analyzing the spectral signal reflected by the material, it can monitor the moisture content of the mixture inside the pan non-contactly, in real-time, and continuously. The rotational speeds of the axial stirring paddle 17 and the anchor scraper paddle 18 of the vacuum scraper pan 16 are both steplessly adjustable. The motors driving the axial stirring paddle 17 and the anchor scraper paddle 18 are both frequency converters, allowing for stepless speed adjustment. This enables flexible changes in the shear force and agitation intensity of the material, adapting to the fluid dynamics requirements of different stages from initial mixing to final high-consistency concentration. Furthermore, during the later stages of cooking and concentration, the central control unit automatically adjusts the stirring speed, jacket steam pressure, and vacuum level based on feedback from the near-infrared moisture analyzer to achieve precise control of the final moisture content. For example, to slow down the rate of moisture evaporation and prevent scorching, the jacket steam pressure may be gradually reduced to slow down the heating intensity. To cope with the gradually increasing viscosity of the material, ensure uniform heat transfer, and assist in moisture diffusion, the system will adjust the speed of the axial stirring paddle 17 accordingly, possibly adopting a low-speed, high-torque stirring mode. This achieves precise closed-loop control of the final moisture content, which is crucial to the final texture, softness, hardness, and shelf life of the Polygonatum cake, greatly improving the consistency between product batches and the level of intelligence in the production process.
[0034] The forming and cutting module is connected to the vacuum scraper pot 16 via a transport pipe 20. A propeller pump is connected to the transport pipe 20. The forming and cutting module includes a cutting mechanism 22 and a product conveyor belt 21. The product conveyor belt 21 transports the cooled product to the cutting mechanism for strip and slice processing. The raw material concentrated by the boiling and concentrating module is transported from the transport pipe 20 to the forming and cutting module. This transport pipe 20 has a heat preservation function and is coated with an anti-stick coating to prevent high-viscosity materials from cooling and depositing during transportation. The material is first transported to the product conveyor belt 21, which is equipped with several forming molds. The hot material is spread flat on the forming molds. The material is packed and compacted inside the mold to form a regular shape for easy cutting later. Then, the forming mold is sent to the cooling tunnel by the product conveyor belt 21 for air cooling, which changes the material from a paste to a compact solid cake. The forming mold is then removed, and the solidified cake is sent into the cutting mechanism 22. The cutting mechanism 22 includes two sets of blades. The first set consists of equally spaced disc cutters or reciprocating cutters, which first longitudinally cut the wide cake board into strips of uniform width. These cake strips are simultaneously conveyed to the second set of transverse cutting units, where high-speed reciprocating cutters cut them transversely into standard pieces of predetermined width, thus obtaining uniformly sized Huangjing cake.
[0035] After being cut, the individual slices of Polygonatum odoratum cake are smoothly transported out by the product conveyor belt 21, ready to enter the downstream packaging module. The small amount of irregularly sized debris generated during the cutting process can be collected laterally and recycled to ensure clean production.
[0036] A method for producing Polygonatum sibiricum cake, applicable to a Polygonatum sibiricum cake production system, includes the following steps: S1, In the raw material pretreatment module, black rice is taken by quantitative weighing unit, washed in circulating water rice washing tank, and then put into double-layer steaming pot 11. Water is added at a water-to-rice ratio of 4:1, and programmed steaming is started to cook the black rice. S2, put the cooked Polygonatum and the cooked black rice obtained in step S1 into the constant temperature stirring tank 14 of the cooking and simmering module, and stir and mix them at a constant temperature of 85±2℃ for 30 minutes. S3, the simmered mixture is transported to the grinding and pulping module through a closed pipeline; First, the material enters the shearing and crushing chamber 1. The material is kept warm by circulating hot water at 50-60℃ in the conveying pipe 3. Then, it enters the toothed grinding disc 4. Under the shearing action of the toothed grinding disc 4, it forms a coarse granular paste. During the process, the material temperature is maintained at 55-65℃. Subsequently, the coarse granular paste enters the grinding chamber 2 via the screw conveyor 7. By adjusting the working gap between the moving grinding head 8 and the stationary grinding ring 9 to 0.1-0.5mm, fine grinding is carried out. At the same time, the temperature of the slurry is controlled below 45℃ by the circulating cooling water of the spiral flow channel water-cooled jacket 10, so as to obtain a uniform slurry. S4. The slurry obtained in step S3 is added together with the pre-weighed maltose and edible oil into the vacuum scraper pot 16 of the cooking and concentration module, and cooked in a negative pressure environment of -0.03 to -0.05 MPa to form a viscous Huangjing cake mixture. S5, the viscous Polygonatum cake mixture obtained in step S4 is sent to the molding and cutting module. After being flattened and cooled in the molding mold, it is cut into strips and slices by the cutting mechanism 22 to obtain the Polygonatum cake product. S6. Send the Huangjing cake product cut in step S5 into the packaging module for packaging.
[0037] A type of Solomon's Seal Cake, made using the production method of Solomon's Seal Cake, includes the following ingredients by weight: 60-80 parts cooked Solomon's Seal, 20-30 parts black rice, 60-80 parts maltose, and 4-6 parts oil.
[0038] Walnuts and other products can be added to the ingredients, with 40-60 parts by weight of walnuts, to enhance the flavor of the Polygonatum cake.
[0039] The above description is merely a preferred embodiment of the present invention. The scope of protection of the present invention is not limited to the above embodiments. All technical solutions falling within the scope of the present invention's concept are within the scope of protection of the present invention. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principles of the present invention should also be considered within the scope of protection of the present invention.
Claims
1. A system for producing Polygonatum sibiricum cake, characterized in that, It includes, in sequence, a raw material pretreatment module, a cooking and simmering module, a grinding and pulping module, a boiling and concentration module, a forming and cutting module, and a packaging module. All modules are connected and coordinated by a central control unit. The grinding and pulping module includes a shearing and crushing chamber and a grinding chamber. The shearing and crushing chamber is located at the discharge port of the maturation and simmering module and is used for preliminary shearing of raw materials. The grinding chamber is located below the shearing and crushing chamber. The shearing and crushing chamber is equipped with a conveying pipe and a toothed grinding disc. The conveying pipe is located above the toothed grinding disc. One end of the conveying pipe is connected to the discharge port of the maturation and simmering module, and the other end is connected to the inlet of the toothed grinding disc. A jacket is provided on the outer wall of the conveying pipe, and circulating hot water at 50-60°C flows in the jacket. A circulation layer is provided on the outside of the toothed grinding disc. The jacket and the circulation layer are connected to each other to keep the raw material in the toothed grinding disc warm and maintain it at 55-65°C. At the same time, the raw material is sheared into coarse granular paste under the relative rotation of the toothed grinding disc. The grinding chamber and the shearing and crushing chamber are connected by a screw conveyor. The grinding chamber includes a moving grinding head and a stationary grinding ring. The moving grinding head is driven by a motor and rotates within the stationary grinding ring. The working gap between the moving grinding head and the stationary grinding ring can be adjusted within the range of 0.2-1.0 mm by the top handwheel.
2. The Polygonatum odoratum cake production system according to claim 1, characterized in that: The grinding chamber is equipped with a spiral flow channel water-cooled jacket on the outside. The spiral flow channel water-cooled jacket is circulated with cooling water, which can continuously remove the heat generated by grinding and ensure that the slurry temperature is stably below 45°C.
3. The Polygonatum odoratum cake production system according to claim 1, characterized in that: The raw material pretreatment module includes a quantitative weighing unit, a circulating water washing tank, and a double-layer cooking pot. The upper layer of the double-layer cooking pot is a drain grid with a sieve plate, and the lower layer is a cooking chamber with a steam coil and a temperature sensor, so as to realize the precise water-to-rice ratio of black rice and the programmed cooking.
4. The Polygonatum odoratum cake production system according to claim 1, characterized in that: The cooking and braising module includes a jacketed constant temperature stirring tank and a stirring shaft with multiple layers of blades in the center. The jacket is filled with circulating constant temperature water, which enables the cooked Solomon's seal and gelatinized black rice to be mixed and braised at a constant temperature and low speed at 85±2℃.
5. The Polygonatum odoratum cake production system according to claim 1, characterized in that: The cooking and concentration module includes a vacuum scraper pot. The center of the vacuum scraper pot is equipped with an axial stirring paddle with multiple layers of inclined blades to achieve overall material tumbling and heat transfer. The inner wall of the vacuum scraper pot is fitted with an anchor scraper paddle that can rotate synchronously with the axial stirring paddle, which can continuously scrape off the material adhering to the vacuum scraper pot. An outer layer is provided on the outer wall of the vacuum scraper pot, and a cavity is formed between the outer layer and the vacuum scraper pot. Steam is injected into the cavity. The top of the vacuum scraper pot is provided with a vacuum interface, which enables the interior to form and maintain a negative pressure environment of -0.03 to -0.05 MPa during the cooking stage.
6. The Polygonatum odoratum cake production system according to claim 5, characterized in that: The vacuum scraper pot also integrates a near-infrared moisture analyzer for real-time monitoring of material moisture content.
7. The Polygonatum odoratum cake production system according to claim 6, characterized in that: The axial stirring blade and the anchor-type scraping blade of the vacuum scraper can both be infinitely adjusted in speed. In the later stage of boiling and concentration, the central control unit automatically adjusts the stirring speed, jacket steam pressure and vacuum degree according to the feedback of the near-infrared moisture analyzer to achieve precise control of the final moisture content.
8. The Polygonatum odoratum cake production system according to claim 5, characterized in that: The forming and cutting module is connected to the vacuum scraper pot through a transport pipe. The forming and cutting module includes a cutting mechanism and a product conveyor belt. The product conveyor belt transports the cooled product to the cutting mechanism for cutting into strips and slices.
9. A method for producing Polygonatum sibiricum cake, applicable to the Polygonatum sibiricum cake production system as described in any one of claims 1-8, characterized in that, Includes the following steps: S1, In the raw material pretreatment module, black rice is taken by quantitative weighing unit, washed in circulating water rice washing tank, put into double-layer steaming pot, add water at a water-to-rice ratio of 4:1, start programmed steaming and cooking, and cook the black rice. S2, add the cooked Polygonatum and the cooked black rice obtained in step S1 into the constant temperature stirring tank of the cooking and stewing module, and stir and mix at a constant temperature of 85±2℃ for 30 minutes. S3, the simmered mixture is transported to the grinding and pulping module through a closed pipeline; First, the material enters the shearing and crushing chamber, where it is kept warm by circulating hot water at 50-60℃ in the conveying pipe. Then, it enters the toothed grinding disc, where it is sheared by the toothed grinding disc to form coarse granular paste. During the process, the material temperature is maintained at 55-65℃. Subsequently, the coarse slurry is conveyed into the grinding chamber via a screw conveyor. Fine grinding is carried out by adjusting the working gap between the moving grinding head and the stationary grinding ring to 0.1-0.5mm. At the same time, the temperature of the slurry is controlled below 45℃ by circulating cooling water in the spiral flow channel water-cooled jacket to obtain a uniform slurry. S4. The slurry obtained in step S3 is added together with the pre-weighed maltose and edible oil into the vacuum scraper pot of the cooking and concentration module, and cooked in a negative pressure environment of -0.03 to -0.05 MPa to form a viscous Huangjing cake mixture. S5, the viscous Polygonatum cake mixture obtained in step S4 is sent to the molding and cutting module. After being flattened and cooled in the molding mold, it is cut into strips and slices by the cutting mechanism to obtain the Polygonatum cake product. S6. Send the Huangjing cake product cut in step S5 into the packaging module for packaging.
10. A kind of Polygonatum cake, made by the production method of Polygonatum cake as described in claim 9, characterized in that, The ingredients include the following parts by weight: 60-80 parts cooked Polygonatum sibiricum, 20-30 parts black rice, 60-80 parts maltose, and 4-6 parts oil.