CN100502666C - Calcium milk biscuit for children - Google Patents

Abstract

The invention relates to a calcium-milk biscuit for children, which is prepared from ,flour, sugar, oil, syrup and milk powder, and also comprises natural calcium, docosahexaenoic acid DHA and arachidonic acid AA needed by children development. The biscuit also contains complex enzyme 0.01-0.20% by weight of the flour which comprises granuloma alpha-amylase and neutral proteinase by the weight ratio pf 1:1-2.

Description

Calcium milk biscuit for children

Technical field

The present invention relates to a kind of nutrient instant food, specifically, is a kind of calcium milk biscuit for children.

Technical background

At present, existing calcium milk biscuit is cooperated other auxiliary materials and food additives such as milk powder substantially by the face sugar and oil, process through high-temperature baking, does not consider the actual nutritive value of Biscuits food, and nutrient is more single.In the nutrition epoch of pursuing natural nutrition health, be difficult to satisfy consumer's consumption demand, at the consumer existing kind biscuit is tending towards the psychology be weary of day by day, in order to better meet consumer demand, the exploitation of therefore accelerating the eutrophy calcium milk biscuit is the demand in epoch.

Summary of the invention

The present invention has overcome above-mentioned shortcoming, and a kind of nutritious calcium milk biscuit for children is provided.

The present invention solves the technical scheme that its technical problem takes:

This kind calcium milk biscuit for children is made by raw materials such as flour, sugar, oil, syrup, milk powder, also contains the complex enzyme that accounts for flour weight 0.01～0.20%, and this complex enzyme is made up of by the part by weight of 1:1～2 fungal alpha-amylase and neutral proteinase.

The main technological process of production:

1, adopts high-quality green non-pollution wheat, obtain the good quality wheat raw material, obtain high-quality biscuit wheat flour specially through fine gtinding through screening and removing impurities.

2, nutrient adds: add nutrients such as calcium, vitamin synchronously in the process of lapping of wheat flour, improved the nutrient content of flour, for the high-quality biscuit cures ready.

3, other supplementary materials such as high-quality biscuit tailored flour, complex enzyme formulation, sugar, palm fibre oil, nutrient are fully modulated.Fungal alpha-amylase is inactivation just easily at a lower temperature, therefore adds fungal alpha-amylase at the wheaten starch most of just inactivation of enzyme during gelatinization fully as yet in transferring the powder process, and the Huization reaction is controlled easily.Adding this kind enzyme also can make moderate progress to the color and luster and the shelf life of biscuit product.Addition: 1.0g/100kg flour; Add neutral proteinase and can change the rheological property of dough, make significantly reduce the elasticity of dough and stabilization time, fading depth obviously increases, it can replace sulphite to reduce sulfur dioxide residual quantity in the biscuit.Optimum formula is in the production: the addition of neutral proteinase is a 2.0g/100kg flour.

4, the dough that modulates is delayed the roll marks moulding through three road roll-ins and is obtained the living embryo of qualified biscuit.

5, the living embryo of biscuit obtains standard compliant biscuit through the baking in baking oven tunnel.

The biscuit temperature of 6, just having come out of the stove is higher, need cool off.

7, biscuit cooling back is put in order by reason cake machine, detects defective biscuit and obtains orderly biscuit.

8, obtain qualified finished product through reason cake, cooling back unitizing.

The invention has the advantages that:

(1), adopts FHE (Flour Hydrolysis Enzymatically, flour enzymolysis) technology, by mixing after the definite component ratio of amylase and protease process experiment back.Raising along with living standards of the people, requirement to foodsafety is more and more high, press for the material that searching enzyme of a kind of generation improves dough characters in the biscuit producing process, reduce the consumption of sodium pyrosulfite in the biscuit simultaneously, thereby the residual quantity of sulfur dioxide in the reduction biscuit, flour hydrolase just in time are fit to this needs.This product is used the flour hydrolase, and its consumption, technological parameters such as suitable temperature, pH value are also determined.This product substitutes sodium pyrosulfite owing to add complex enzyme formulation, and the residual quantity of the sulfur dioxide in the biscuit product is lower than mill run (sulfur dioxide residual quantity 10mg/kg detects according to GB/T5009.34-2003, well below national standard).

(2), this product adds DHA, AA

This product adds DHA (DHA), AA needed by human unrighted acids such as (arachidonic acids).DHA and AA are the important substance bases that nervous system, particularly brain carry out physiological activity, the timely capacity of DHA and AA is replenished, can promote the growth of brain, the metabolism that improves brain, the neural information transmission of promotion, strengthen eyesight, improve the metabolism of calcium, thereby effectively promote the growth of brain.If infant DHA and AA lack will cause that children's head circumference will be little, IQ, low vision, apathy, understandability, reading ability, writing ability, learning ability wretched insufficiency.Therefore, adding DHA and AA in infant's food helps children to improve the important way of intellectual level.The DHA addition is a 1.5g/kg flour, and the arachidonic acid addition is a 1.0g/kg flour.DHA and arachidonic proportioning are 1.5:1.

(3), this product adds the calcareous and high-quality Imported Milk of pure natural

Add the calcareous and high-quality Imported Milk of pure natural, the nutrient content height, easily absorption has no side effect.Meet the special nutritional need of stage of development children population, calcium content height, nutritional sufficiency and common calcium dairy products have significant difference.

The specific embodiment

Embodiment 1

Raw material require:

1, wheat: threshing after the nuisanceless wheat maturation, require seed maturity, and plant the fresh nutritional labeling that is rich in of grain, disease and pest must not be arranged.

2, Icing Sugar: require to use white granulated sugar, physical and chemical index requires: moisture≤0.06%, impurity≤20mg/kg.

3, oil: require to use the high-quality palm oil, physical and chemical index requires: moisture and volatile matter content≤0.1%; Acid value≤0.3mg KOH/g; Smoke point 〉=220 ℃; Freezing requirement of experiment refrigerates clear more than 5.5 hours at 0 ℃.

4, flour: pink colour, bran star:, stop low mark by material standard sample control test; Fineness degree: fineness degree CB42 number sieve all passes through; Moisture: moisture≤14%; Gluten value: 24-30%; Ash content: inspect ash content (0.55%) by random samples.

5, syrup: color and luster is colourless or little yellow, limpid, transparent, visible impurity fragrance of no naked eyes and flavour: do not have and smell sweet taste gentleness, free from extraneous odour.Dry: 69.5-84%.

6, complex enzyme formulation (being made up of by the part by weight of 1:1～2 fungal alpha-amylase amylase and neutral proteinase): moisture is lower than 8.0%; Fineness (by 40 order brass wire cloths) is not less than 80; Enzyme activity storage rate (room temperature half a year) is not less than 85%; Heavy metal (in Pb) is no more than 0.004% lead, is no more than 0.001% arsenic (in As), is no more than 0.0003%; Aflatoxins toxin B1 is no more than 0.0000005%; Coliform: be no more than 30/100g, salmonella must not detect.

7, DHA (DHA): outward appearance: uniformly free-pouring Powdered, no exogenous impurity.Smell: DHA distinctive smell, free from extraneous odour.Color and luster: light yellow.Dissolubility: cold water solubles (15 ℃).Granularity: 20 orders.Percent of pass 100% (standard screen), 40 order percent of pass are greater than 90% (standard screen).

Physical and chemical index is as follows: peroxide value≤5.0mg/kg; Acid value≤1.0mg (KOH)/g; Arsenic≤1.0mg/kg (in As); Heavy metal≤0.5mg/kg (in Pb); Pathogenic bacteria must not detect.

8, arachidonic acid (AA): outward appearance: uniform free flowing granule, no exogenous impurity; Smell: have the arachidonic acid distinctive smell, free from extraneous odour; Color and luster: light yellow; Dissolubility: cold water solubles (15 ℃); Granularity: 20 order percent of pass 100% (standard screen), 40 order percent of pass are greater than 90% (standard screen).

Physical and chemical index: moisture:＜5.0%; Ash content:＜5.0%; Arsenic (in As)≤0.5mg/kg; Plumbous (in Pb)≤0.5mg/kg; Genetic modification DNA must not detect.

Concrete operation is as described below:

1, transfers face operation (kg/ pot)

The nuisanceless wheat of selecting for use fresh nothing to go mouldy sieves after the threshing and removes impurity and his foreign matter thereof, and powder process is standby.

Feed intake for the first time: 134kg syrup (65 ℃ of concentration 58, temperature) and 29kg palm fibre oil are fully mixed with raw materials such as DHA, AA.

Feed intake for the second time: throw into mixing in the pot behind raw material such as 3kg carbon ammonium and soda, complex enzyme formulation and the abundant mixing of 3kg water.

Feed intake for the third time: 100kg medium strength flour, 150kg biscuit tailored flour, 12kg high-quality milk powder are dropped into mixing in the pot.

Dough leaves standstill 10 minutes to eliminate the dough internal stress after stirring maturation.

2, molding procedure

1) will take off the face car and be pushed into the skip appropriate location after, crawl the green button, the face pot is overturn gently, face poured into take off in the face car the red descending button of back crawl, skip is recovered normal, face is divided into homogeneous bulky, drop into feeding hopper, can not be too much or very few during feeding, more can not lack the face section, in time sweep the face of landing and ground health on every side behind the upward intact face.

2) open three road rollers, rolling cut, canvas, at this moment just the cake embryo can occur, weighing cake embryo grammes per square metre at this moment is 9.6 grams, and the distance between the cake embryo is 1 centimetre.

3) after the single page of cake embryo, grammes per square metre, distance all reach standard, enter the gap bridge canvas and go into stove, this moment, whole molding procedure was finished.

3, the operation of coming out of the stove

1), adjusting each temperature of distinguishing of body of heater is:

2), biscuit takes out biscuit after advancing stove in the peep hole in one, two, three districts, observe biscuit rise send out, color and luster, moisture size etc., can not touch when observing special circumstances around the burner hearth in time notice operation advanced processing when noting sampling and avoid causing bigger loss.

3) observe biscuit color and luster, form and every index such as following table after, biscuit is come out of the stove:

Form	Profile is complete, and decorative pattern is clear, and thickness is even substantially, does not shrink, and is indeformable, non-foaming, and bigger or more concave bottom must not be arranged.
		Color and luster	Be golden yellow, color and luster is even substantially, white phenomenon.
Flavour and mouthfeel	Have the due fragrance of this kind, the surface is glossy, and no white powder does not have overfocus, crosses white phenomenon, free from extraneous odour.The crisp exquisiteness of mouthfeel does not stick to one's teeth
		Tissue	Section structure is cellular, and is fine and closely woven, no macroscopic void
Impurity	No greasy dirt, no foreign matter

5), utilize Chronograph to measure the biscuit speed of a motor vehicle, measurement result is 130 pages/minute.

6), utilizing accuracy is 27 pages of the 1 electronic scale weighing that restrains, 225 grams, numbers of pages.

4, packaging process

1), product detects instrument by metal and detects qualifiedly, water content detection is less than 6%.

2), the qualified products packing is put in storage after testing.

(3), technological parameter

1, transfer the face operation standard (kg/ pot) that feeds intake:

Kind	Flour	DHA、AA	Palm fibre oil	Syrup	The carbon ammonium	Water	Milk powder	Enzyme preparation
									The children calcium milk biscuit	250	0.625	29	134	3	3	17	0.0075

In the above-mentioned enzyme preparation, the addition of fungal alpha-amylase is 2.5g, and the addition of neutral proteinase is 5.0g.

2, molding procedure

Moulding requires:

The name of an article	Single page length	Tare weight g	Cake embryo spacing	The moulding requirement
					Children calcium milk	7.9-8cm	9.5± 0.5g	0.5-1cm	Cake embryo uniformity, indeformable, not magnetic tape trailer crust, decorative pattern

3, the operation of coming out of the stove

(1), furnace temperature requires:

(2), technical parameter requires:

The name of an article	Speed of a motor vehicle page or leaf/minute	Grammes per square metre g	Rise and send out degree cm	Number of pages	Moisture %
						Children calcium milk	130	225	21.5-22.5	27-28	<6

More than calcium milk biscuit for children provided by the present invention is described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.

Claims (1)

1. a calcium milk biscuit for children is made by flour, sugar, oil, syrup, milk powder raw material, it is characterized in that, also contains following raw material:

A. complex enzyme, this complex enzyme is made up of fungal alpha-amylase and neutral proteinase; The addition of described fungal alpha-amylase is a 1.0g/100kg flour, and the addition of neutral proteinase is a 2.0g/100kg flour;

B. addition is the DHA of 1.5g/kg flour;

C. addition is the arachidonic acid of 1.0g/kg flour.