CN110214802A - Instant Flour product of a kind of barbecue taste and preparation method thereof - Google Patents
Instant Flour product of a kind of barbecue taste and preparation method thereof Download PDFInfo
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- CN110214802A CN110214802A CN201910463277.0A CN201910463277A CN110214802A CN 110214802 A CN110214802 A CN 110214802A CN 201910463277 A CN201910463277 A CN 201910463277A CN 110214802 A CN110214802 A CN 110214802A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 17
- 238000004513 sizing Methods 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 33
- 238000005520 cutting process Methods 0.000 claims abstract description 29
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 17
- 235000020234 walnut Nutrition 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 9
- 244000291414 Vaccinium oxycoccus Species 0.000 claims abstract description 9
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 9
- 235000004634 cranberry Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000007049 Juglans regia Species 0.000 claims abstract 6
- 230000005540 biological transmission Effects 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 125000004122 cyclic group Chemical group 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 235000010755 mineral Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 36
- 241000758789 Juglans Species 0.000 description 11
- 230000007246 mechanism Effects 0.000 description 8
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- 230000000050 nutritive effect Effects 0.000 description 3
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001095 motoneuron effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses instant Flour product of a kind of barbecue taste and preparation method thereof, which is composed of the following raw materials by weight: 10-14 parts of soybean powder, 8-12 parts of black rice flour, 10-15 parts of corn flour, 20-24 parts of walnut, 11-15 parts of mealy potato, 6-10 parts of wheat flour, 20-26 parts of Cranberry, 8-12 parts of purple sweet potato powder, 18-26 parts of water；Flour product nutritional ingredient is more abundant in the present invention, protein content is higher, various trace elements and the minerals such as the calcium, iron and phosphorus of a large amount of needed by human body can be supplemented, the instant Flour product of preparation has barbecue taste, better tasting, can sizing dough to different size carry out slicing treatment, to prepare different size Flour product, meet the different demands of people, and can ensure to be sliced precision, entire cutting process is fully automated, and greatly improves production and processing efficiency.
Description
Technical field
The invention belongs to Flour product preparation technical field, the particularly a kind of instant Flour product of barbecue taste and its preparation side
Method.
Background technique
The production technology of Flour product are as follows: flour, yeast powder (head of waking up, old fertile head) and water stir evenly wake up with face, standing in proportion
Hair, secondary and face simultaneously plus buck neutralizing acid and increase flour, water adjusts dilute consistency, machining or hand are processed into spherical shape or close to balls
Shape is put into the life steamed bun of setting in steamer, heats to cook and cool down and both eaten Flour product；
Patent No. CN108935570A discloses a kind of preparation method of wheat bran brittleness Flour product, utilizes xylan
The cell wall of enzyme degradation wheat bran, makes water-insoluble pentosan be degraded into water soluble pentosan, the Flour product nutritive value of preparation is not
Height can not supplement needed by human body microelement and minerals well, not be able to satisfy the demand of people, and during the preparation process
Automation can not be realized well to the slicing treatment of dough, production efficiency is low, greatly increases labor intensity, can not be right
The sizing dough of different size carries out slicing treatment, and it is impossible to meet the different demands of people, it is believed that future will obtain into one
Step development, to meet different demands when using.
Summary of the invention
In order to overcome above-mentioned technical problem, the purpose of the present invention is to provide a kind of instant Flour product of barbecue taste and its systems
Preparation Method specifically solves following problems:
(1) instant face amount product raw material is relatively simple, causes Flour product nutritional ingredient insufficient, and the calcium of needed by human body, iron and
The various trace elements such as phosphorus and content of mineral substances are insufficient, and nutritive value is low, and the instant Flour product of tradition is not by the wheat flour after baking
Ready-mixed oil is smeared in product top and bottom, is placed on grill and is toasted, both foods Flour product of preparation does not have barbecue taste；
(2) in the slicing processes of preparation Flour product, support rod can not be moved up and down freely, cannot arbitrarily be adjusted
The height of whole lifter plate can not realize that the sizing dough to different size carries out cyclic slice processing, can not achieve automation
Cutting, production efficiency is low, lifter plate can not be promoted to move down well, and clamping plate limits fixed effect not to sizing dough
It is good, cause to be sliced precision deficiency.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of instant Flour product of barbecue taste, is composed of the following raw materials by weight: 10-14 parts of soybean powder, 8-12 parts of black rice flour,
10-15 parts of corn flour, 20-24 parts of walnut, 11-15 parts of mealy potato, 6-10 parts of wheat flour, 20-26 parts of Cranberry, purple sweet potato powder 8-12
Part, 18-26 parts of water；
Specific preparation process is as follows for the instant Flour product:
S1, soybean powder, black rice flour, corn flour, mealy potato, purple sweet potato powder and wheat flour are put into container, are uniformly mixed
After yeast powder is added, and it is 38-50 DEG C of warm water that temperature, which is added, obtains flour mud, is stirred, is connect to flour mud using blender
Be manually kneaded into dough, and provocation 2h in the environment of 38 DEG C, question handler volume terminates provocation when increasing to original 1.5 times, benefit
The dough of provocation is spread out with rolling pin, uniformly sprinkles Cranberry, walnut particle, is manually kneaded into dough again, and dough is squeezed
Enter mold and be placed into reach in freezer to carry out shaping；
S2, taking-up sizing dough are placed on the conveyer belt of slicer and are transported between two groups of pillars, in No.1
Under motor effect, band moving gear is rotated, so that No.1 push rod moves up and down, support rod is driven to move up and down, and adjustment lifting platform is high
The clamping plate of degree, bottom end fixes sizing dough, while the adjustable spring of lifter plate upper end connection is in elastic reaction
Under, promote lifter plate to move down, so that clamping plate further limits fixation to sizing dough, similarly gear drives No. two push rods to make
It obtains motion bar to move up and down, cutting edge is driven to carry out cyclic slice to sizing dough；
As a further solution of the present invention: the control of reach in freezer temperature described in S4 is in -4~-2 DEG C, cooling time
30min。
As a further solution of the present invention: the mesh number of walnut particle described in S1 is 60-80 mesh, drum's speed of rotation 80-
120r/min。
As a further solution of the present invention: the control of grill baking temperature described in S7 is at 20-30 DEG C, baking time 3-
5min。
A kind of preparation method for roasting the instant Flour product of taste, which is characterized in that the specific preparation of the instant Flour product walks
It is rapid as follows；
S1, that walnut is milled to particle using ball mill is stand-by；
S2, soybean powder, black rice flour, corn flour, mealy potato, purple sweet potato powder and wheat flour are put into container, are uniformly mixed
After yeast powder is added, and 38-50 DEG C of warm water is added, obtains flour mud；
S3, flour mud being stirred using blender, speed of agitator is controlled in 120r/min, it is then manually kneaded into dough, and
Provocation 2h in the environment of 38 DEG C, question handler volume terminate provocation when increasing to original 1.5 times；
S4, the dough of provocation is spread out using rolling pin, uniformly sprinkles Cranberry, walnut particle, is manually kneaded into face again
Group, and dough squeezed into mold be placed into reach in freezer and carry out shaping；
S5, taking-up sizing dough are placed on the conveyer belt of slicer and are transported between two groups of pillars, in No.1
Under motor effect, band moving gear is rotated, so that No.1 push rod moves up and down, support rod is driven to move up and down, and adjustment lifting platform is high
The clamping plate of degree, bottom end fixes sizing dough, while the adjustable spring of lifter plate upper end connection is in elastic reaction
Under, promote lifter plate to move down, so that clamping plate further limits fixation to sizing dough, similarly gear drives No. two push rods to make
It obtains motion bar to move up and down, cutting edge is driven to carry out cyclic slice to sizing dough；
S6, by the uniform laying to baking tray of sheet dough, be placed in baking oven and toasted, temperature control in 60-80
DEG C, baking time 1.5-1.8h obtains Flour product；
S7, ready-mixed oil is smeared into the Flour product top and bottom after baking, is placed on grill and is toasted, to the face after baking
Product sprinkles cumin powder, obtains the barbecue instant Flour product of taste.
As a further solution of the present invention: slicer described in S5 when in use, put by the dough that will be formed by user
Set on transmission belt, in the case where No. two motors act on, shaft drives conveyer belt rotation, will sizing dough be delivered to two groups of pillars it
Between, secondly under the effect of No.1 motor, band moving gear is rotated, so that No.1 push rod can move up and down, is driven and is moved down on support rod
It is dynamic, so as to adjust the height of lifter plate, slicing treatment is carried out for the sizing dough to different size, wherein lifter plate bottom end is set
The clamping plate set, which moves down, fixes sizing dough, and the adjustable spring of lifter plate upper end connection is in elastic reaction
Under, promote lifter plate to move down, is fixed for carrying out further limit to sizing dough, similarly gear drives No. two push rods to make
It obtains motion bar to move up and down, drives cutting edge to carry out cyclic slice to sizing dough, wherein cutting edge left end is fixed with fixed block
Connection, cutting edge right end are flexibly connected with motion bar.
Beneficial effects of the present invention:
1, the instant Flour product by soybean powder, black rice flour, corn flour, mealy potato, wheat flour, purple sweet potato powder according to the proportion into
Row is mixed and made into dough, so that the Flour product nutritional ingredient of preparation is more abundant, compared to Flour product made of single flour, leads to
Cross addition purple sweet potato powder, purple sweet potato powder selects the purple sweet potato of fresh high-quality, the techniques such as is removed the peel, is dried and being process, retained purple sweet potato and allowance for bark
Whole dry matters in addition: protein, fat, carbohydrate, vitamin, minerals and dietary fiber are also rich in selenium element
And anthocyanidin, by adding walnut, walnut nutrient rich in, every hectogram contains 25 grams of protein, fatty more, carbon aquation
10 grams of object are closed, and contains various trace elements and the minerals and carrotene, riboflavin etc. such as calcium needed by human, phosphorus, iron
Multivitamin, beneficial to human body, nutritive value is high.
2, ready-mixed oil is smeared into the Flour product top and bottom after baking during the preparation process, is placed on grill and is toasted,
Cumin powder is sprinkled to the Flour product after baking, obtains the barbecue instant Flour product of taste, it is better tasting compared to traditional Flour product.
3, in the case where No. two motors act on, shaft drives conveyer belt rotation, and sizing dough is delivered between two groups of pillars,
Secondary band moving gear rotates under the effect of No.1 motor, so that No.1 push rod can move up and down, support rod is driven to move up and down, from
And the height of lifter plate is adjusted, slicing treatment is carried out convenient for the sizing dough of different size, wherein the folder of lifter plate bottom end setting
Plate, which moves down, to fix sizing dough, it is ensured that slice precision, and the adjustable spring of lifter plate upper end connection
Under elastic reaction, lifter plate is promoted to move down, so that the limit fixed effect of clamping plate is more preferably, similarly gear drives No. two and pushes away
Bar moves up and down motion bar, so that cutting edge be driven to carry out cyclic slice to sizing dough, wherein cutting edge left end and solid
Determine block to be fixedly connected, cutting edge right end is flexibly connected with motion bar, and entire cutting process is fully automated, and is greatly improved production and is added
Work efficiency rate reduces labor intensity, practical.
Detailed description of the invention
The present invention will be further described below with reference to the drawings.
Fig. 1 is the overall structure diagram of slicer in the present invention.
Fig. 2 is the front view of slicer in the present invention.
Fig. 3 is the overall structure diagram of No. two transmission mechanisms in the present invention.
Fig. 4 is the top view of slicer in the present invention.
Fig. 5 is the enlarged drawing of A in Fig. 1 of the present invention.
1, bottom plate in figure；2, No.1 motor；3, clamping plate；4, gear；5, No.1 transmission mechanism；6, movable latch；7, it works
Platform；8, conveyer belt；9, pillar；10, engagement plate；11, No. two motors；12, cutting edge；13, No. two transmission mechanisms；15, fixed block；
16, swivelling chute；17, No. two push rods；18, motion bar；19, No.1 push rod；20, it is driven cross bar；22, support rod；23, lifter plate；
24, adjustable spring；25, clamping plate；27, shaft；28, bolt.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, all other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
As shown in Figs. 1-5, the instant Flour product of a kind of barbecue taste, the instant Flour product of barbecue taste is by following raw material group
At: 10-14 parts of soybean powder, 8-12 parts of black rice flour, 10-15 parts of corn flour, 20-24 parts of walnut, 11-15 parts of mealy potato, wheat flour
6-10 parts, 20-26 parts of Cranberry, 8-12 parts of purple sweet potato powder, 18-26 parts of water；
Specific preparation process is as follows for the instant Flour product:
S1, that walnut is milled to particle using ball mill is stand-by；
S2, soybean powder, black rice flour, corn flour, mealy potato, purple sweet potato powder and wheat flour are put into container, are uniformly mixed
After yeast powder is added, and it is 38-50 DEG C of warm water that temperature, which is added, obtains flour mud；
S3, flour mud is stirred using blender, revolving speed is controlled in 120r/mi n, is then manually kneaded into dough, and 38
Provocation 2h in the environment of DEG C, question handler volume terminate provocation when increasing to original 1.5 times；
S4, the dough of provocation is spread out using rolling pin, uniformly sprinkles Cranberry, walnut particle, is manually kneaded into face again
Group, and dough squeezed into mold be placed into reach in freezer and carry out shaping；
S5, taking-up sizing dough are placed on the conveyer belt 8 of slicer and are transported between two groups of pillars 9, one
Under number motor 2 acts on, band moving gear 4 is rotated, so that No.1 push rod 19 moves up and down, support rod 22 is driven to move up and down, adjusted
23 height of lifting platform, 25 pairs of sizing doughs of clamping plate of bottom end fix, while the connection of 23 upper end of lifter plate is flexible
Spring 24 promotes lifter plate 23 to move down under elastic reaction, so that 25 pairs of sizing doughs of clamping plate further limit fixation, together
Reason gear 4 drives No. two push rods 17 that motion bar 18 is moved up and down, and 12 pairs of sizing doughs of cutting edge is driven to carry out cyclic slice；
S6, by the uniform laying to baking tray of sheet dough, be placed in baking oven and toasted, temperature control in 60-80
DEG C, baking time 1.5-1.8h obtains Flour product；
S7, ready-mixed oil is smeared into the Flour product top and bottom after baking, is placed on grill and is toasted, to the face after baking
Product sprinkles cumin powder, obtains the barbecue instant Flour product of taste.
The control of reach in freezer temperature described in S4 is at -4~-2 DEG C, cooling time 30min.
The mesh number of walnut particle described in S1 is 60-80 mesh, drum's speed of rotation 80-120r/min.
The control of grill baking temperature described in S7 is at 20-30 DEG C, baking time 3-5min.
When in use, user is placed on transmission belt 8 slicer described in S5 by the dough that will be formed, in No. two motors
Under 11 effects, shaft 27 drives conveyer belt 8 to rotate, and sizing dough is delivered between two groups of pillars 9, secondly in No.1 motor 2
Under effect, band moving gear 4 is rotated, so that No.1 push rod 19 can move up and down, drives support rod 22 to move up and down, so as to adjust liter
The height for dropping plate 23 carries out slicing treatment for the sizing dough to different size, wherein the clamping plate of 23 bottom end of lifter plate setting
25 move down to sizing dough fix, and 23 upper end of lifter plate connection adjustable spring 24 under elastic reaction,
Promote lifter plate 23 to move down, is fixed for carrying out further limit to sizing dough, similarly gear 4 drives No. two push rods 17
So that motion bar 18 moves up and down, 12 pairs of sizing doughs of cutting edge is driven to carry out cyclic slices, wherein 12 left end of cutting edge with consolidate
Determine block 15 to be fixedly connected, 12 right end of cutting edge is flexibly connected with motion bar 18.
Slicer includes bottom plate 1, No.1 transmission mechanism 5 and No. two transmission mechanisms 13 in S5, and 1 upper end of bottom plate is equipped with
Clamping plate 3 is provided with gear 4 close to upper end between two groups of clamping plates 3, and 1 inside of bottom plate is provided with No.1 motor 2 close to marginal position,
1 upper end of bottom plate is equipped with workbench 7, and conveyer belt 8 is provided on workbench 7, and 7 both ends of workbench are mounted on engagement plate
10, pillar 9 is installed side by side on engagement plate 10,10 side of engagement plate is equipped with No. two motors 11, and connects on No. two motors 11
There is shaft 27,8 both ends of conveyer belt are wrapped in shaft 27, and cutting edge 12 is connected on No.1 transmission mechanism 5；
10 upper end of engagement plate is fixedly installed with fixed block 15, the No.1 transmission mechanism 5 include No. two push rods 17 with
Motion bar 18, entire cutting process are fully automated, and greatly improve production and processing efficiency, reduce labor intensity, practical, and two
Number 17 one end of push rod passes through swivelling chute 16 and is connected on gear 4, and the other end is flexibly connected with motion bar 18, No. two transmission mechanisms 13
Including No.1 push rod 19, transmission cross bar 20 and support rod 22, No.1 push rod 19 is connect with transmission 20 middle position of cross bar, and transmission is horizontal
20 both ends of bar are separately connected two groups of support rods 22, and two groups of 22 upper ends of support rod are respectively connected with adjustable spring 24, and it is located at pillar 9
Inside, two groups of support rods 22 are equipped with lifter plate 23 between upper end position, are cut convenient for the sizing dough of different size
Piece processing, 23 bottom end of lifter plate are equipped with clamping plate 25, can fix to sizing dough, it is ensured that slice precision, activity
Bar 18 is connect with 12 right end of cutting edge by bolt 28, and 12 left end of cutting edge is fixedly connected with fixed block 15.
The working principle of slicer: first in the case where No. two motors 11 act on, shaft 27 drives conveyer belt 8 to rotate, and will be formed
Dough is delivered between two groups of pillars 9, and secondly under the effect of No.1 motor 2, band moving gear 4 is rotated, so that No.1 push rod 19 can
Move up and down, support rod 22 driven to move up and down, so as to adjust the height of lifter plate 23, convenient for different size sizing dough into
Row slicing treatment, wherein the clamping plate 25 of 23 bottom end of lifter plate setting, which moves down, to fix sizing dough, really
Slice precision is protected, and the adjustable spring 24 of 23 upper end of lifter plate connection promotes lifter plate 23 to move down, make under elastic reaction
Clamping plate 25 limit fixed effect more preferably, similarly gear 4 drive No. two push rods 17 motion bar 18 is moved up and down, thus band
Dynamic 12 pairs of sizing doughs of cutting edge carry out cyclic slice, and wherein 12 left end of cutting edge is fixedly connected with fixed block 15, cutting edge 12
Right end is flexibly connected with motion bar 18, and entire cutting process is fully automated, and greatly improves production and processing efficiency, and it is strong to reduce labour
Degree, it is practical.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Above content is only to structure of the invention example and explanation, affiliated those skilled in the art couple
Described specific embodiment does various modifications or additions or is substituted in a similar manner, without departing from invention
Structure or beyond the scope defined by this claim, is within the scope of protection of the invention.
Claims (6)
1. a kind of instant Flour product of barbecue taste, which is characterized in that be composed of the following raw materials by weight: 10-14 parts of soybean powder, black rice
8-12 parts of powder, 10-15 parts of corn flour, 20-24 parts of walnut, 11-15 parts of mealy potato, 6-10 parts of wheat flour, 20-26 parts of Cranberry,
8-12 parts of purple sweet potato powder, 18-26 parts of water；
Specific preparation process is as follows for the instant Flour product:
S1, soybean powder, black rice flour, corn flour, mealy potato, purple sweet potato powder and wheat flour are put into container, after mixing plus
Enter yeast powder, and 38-50 DEG C of warm water is added, obtain flour mud, flour mud is stirred using blender, is then manually kneaded into
Dough, and provocation 2h in the environment of 38 DEG C, question handler volume terminate provocation when increasing to original 1.5 times, will using rolling pin
The dough of provocation is spread out, and Cranberry, walnut particle are uniformly sprinkled, and is manually kneaded into dough again, and dough is squeezed into mold and is placed
It is formed into reach in freezer；
S2, taking-up sizing dough are placed on the conveyer belt (8) of slicer and are transported between two groups of pillars (9), one
Under the effect of number motor (2), band moving gear (4) is rotated, so that No.1 push rod (19) moves up and down, is driven and is moved down on support rod (22)
Dynamic, the clamping plate (25) of adjustment lifting platform (23) height, bottom end fixes sizing dough, while on lifter plate (23)
It holds the adjustable spring (24) of connection under elastic reaction, lifter plate (23) is promoted to move down, so that clamping plate (25) is to sizing face
Further limit is fixed for group, and similarly gear (4) drives No. two push rods (17) that motion bar (18) is moved up and down, and drives cutting edge
(12) cyclic slice is carried out to sizing dough.
2. a kind of instant Flour product of barbecue taste according to claim 1, which is characterized in that the control of reach in freezer temperature described in S4
System is at -4~-2 DEG C, cooling time 30min.
3. a kind of instant Flour product of barbecue taste according to claim 1, which is characterized in that the mesh number of walnut particle described in S1
For 60-80 mesh, drum's speed of rotation 80-120r/min.
4. a kind of preparation method for roasting the instant Flour product of taste, which is characterized in that the specific preparation step of the instant Flour product
It is as follows；
S1, that walnut is milled to particle using ball mill is stand-by；
S2, soybean powder, black rice flour, corn flour, mealy potato, purple sweet potato powder and wheat flour are put into container, after mixing plus
Enter yeast powder, and 38-50 DEG C of warm water is added, obtains flour mud；
S3, flour mud is stirred using blender, is then manually kneaded into dough, and provocation 2h in the environment of 38 DEG C, question handler
Volume terminates provocation when increasing to original 1.5 times；
S4, the dough of provocation is spread out using rolling pin, uniformly sprinkles Cranberry, walnut particle, is manually kneaded into dough again, and
It dough is squeezed into mold is placed into reach in freezer and be formed；
S5, taking-up sizing dough are placed on the conveyer belt (8) of slicer and are transported between two groups of pillars (9), one
Under the effect of number motor (2), band moving gear (4) is rotated, so that No.1 push rod (19) moves up and down, is driven and is moved down on support rod (22)
Dynamic, the clamping plate (25) of adjustment lifting platform (23) height, bottom end fixes sizing dough, while on lifter plate (23)
It holds the adjustable spring (24) of connection under elastic reaction, lifter plate (23) is promoted to move down, so that clamping plate (25) is to sizing face
Further limit is fixed for group, and similarly gear (4) drives No. two push rods (17) that motion bar (18) is moved up and down, and drives cutting edge
(12) cyclic slice is carried out to sizing dough；
S6, by the uniform laying to baking tray of sheet dough, be placed in baking oven and toasted, temperature control at 60-80 DEG C, dry
The roasting time is 1.5-1.8h, obtains Flour product；
S7, ready-mixed oil is smeared into the Flour product top and bottom after baking, is placed on grill and is toasted, to the Flour product after baking
Cumin powder is sprinkled, the barbecue instant Flour product of taste is obtained.
5. a kind of preparation method for roasting the instant Flour product of taste according to claim 4, which is characterized in that baked described in S7
The control of frame baking temperature is at 20-30 DEG C, baking time 3-5min.
6. a kind of preparation method for roasting the instant Flour product of taste according to claim 4, which is characterized in that cut described in S5
When in use, user is placed on transmission belt (8) piece machine by the dough that will be formed, in the case where No. two motors (11) act on, shaft
(27) conveyer belt (8) rotation is driven, sizing dough is delivered between two groups of pillars (9), is secondly acted in No.1 motor (2)
Under, band moving gear (4) rotates, so that No.1 push rod (19) can move up and down, support rod (22) is driven to move up and down, so as to adjust
The height of lifter plate (23) carries out slicing treatment for the sizing dough to different size, and wherein lifter plate (23) bottom end is arranged
Clamping plate (25) move down to sizing dough fix, and lifter plate (23) upper end connection adjustable spring (24) exist
Under elastic reaction, lifter plate (23) is promoted to move down, is fixed for carrying out further limit to sizing dough, similarly gear
(4) it drives No. two push rods (17) that motion bar (18) is moved up and down, drives cutting edge (12) to carry out circulation to sizing dough and cut
Piece, wherein cutting edge (12) left end is fixedly connected with fixed block (15), and cutting edge (12) right end is flexibly connected with motion bar (18).
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| CN201910463277.0A CN110214802A (en) | 2019-05-30 | 2019-05-30 | Instant Flour product of a kind of barbecue taste and preparation method thereof |
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