CN104304380A - Method for producing biscuits for infants and young children - Google Patents
Method for producing biscuits for infants and young children Download PDFInfo
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- CN104304380A CN104304380A CN201410480713.2A CN201410480713A CN104304380A CN 104304380 A CN104304380 A CN 104304380A CN 201410480713 A CN201410480713 A CN 201410480713A CN 104304380 A CN104304380 A CN 104304380A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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Abstract
The invention discloses a method for producing biscuits for infants and young children. The method comprises the following steps: preparing raw materials, making syrup, homogenizing, preparing dough, laminating and compressing, roll-cutting and shaping, selecting qualified shaped biscuit doughs without impurities, roasting, selecting qualified roasted biscuits, cooling and packaging, wherein the biscuits comprise the following raw materials according to the following proportion: wheat flour 100, white granulated sugar 8-40, palm oil 8-20, liquid whole egg 2-10, whole milk powder 5-15, edible corn starch 5-25, compound nutrition enhancer 2, ammonium bicarbonate 2-3, edible glucose 1-3, neutral protease 0.03-0.08, xylanase 0.003-0.01, and vanillin 0.01, and during the dough preparing process, the neutral protease and the xylanase are fully dissolved in 5 parts by weight of warm water. The neutral protease and the xylanase replace sodium metabisulfite, so as to keep good sensory quality and taste quality of the products and simultaneously prevent remained sulfur dioxide in the products from affecting the health of infants and young children.
Description
Technical field
The present invention relates to a kind of production method of biscuit, particularly relate to a kind of production method of infant's biscuit.
Background technology
Infant's biscuit is different from common biscuit, as the one of infant's cereal accesary foods, there is tissue fine and smooth, easily brew, the features such as absorption easy to digest, except needing to meet in GB2760-2011 for except the requirement of supplementary food for infants, also need the products characteristics meeting supplementary food for infants.In existing pouring type tough biscuit processing technology, usually add sodium pyrosulfite as flour-dough improver.Sodium pyrosulfite is white or light yellow crystalline powder or little crystallization, water-soluble, the aqueous solution is in acid, and sodium pyrosulfite has sulfur dioxide residue in bake process, has carried out strict regulations in GB2760-2011 " food additives use sanitary standard " for its residual quantity.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of method not having infant's biscuit of sulfur dioxide residue.
Technical solution of the present invention is: a kind of production method of infant's biscuit, the steps include:
(1) preparation of raw material: take wheat flour 100 parts, granulated sugar 8 ~ 40 parts, palm oil 8 ~ 20 parts, full egg liquid 2 ~ 10 parts, whole-fat milk powder 5 ~ 15 parts, edible corn starch 5 ~ 25 parts, composite nutrition fortifier 2 parts, 2 ~ 3 parts, carbonic hydroammonium, edible glucose 1 ~ 3 part, neutral proteinase 0.03 ~ 0.08 part, zytase 0.003 ~ 0.01 part, vanillic aldehyde 0.01 part according to weight portion;
(2) slurry is changed: in change slurry pot, put into the clear water of 3.2 ~ 16 weight portions and heat, during clear water boiling, pour the granulated sugar that step (1) takes into, heating process is stirred, to granulated sugar dissolve completely and syrup boiling become syrup, heating is stopped when syrup solution concentration reaches 30 ~ 33 Baume degrees, then 60 mesh screen are used, during tune face when room temperature is higher than 30 DEG C, syrup temp keeps 30 ~ 35 DEG C, and when room temperature is lower than 15 DEG C, syrup temp keeps 80 ~ 85 DEG C, when room temperature is between 15 DEG C and 30 DEG C, syrup temp keeps 50 ~ 55 DEG C;
(3) homogeneous: add the syrup that step (2) has been changed and the palm oil, egg liquid, whole-fat milk powder, carbonic hydroammonium, vanillic aldehyde, composite nutrition fortifier, the edible glucose that take according to step (1) in homogeneous pot, and 5 ~ 20 the clear water of weight portion stir, then by obtaining slurry after colloid mill refinement after 60 mesh screen;
(4) face is adjusted: the slurry after first being completed by step (3) homogeneous is squeezed in dough mill, then wheat flour, edible corn starch are delivered in dough mill, be stirred to without dry powder and just form dough, neutral proteinase step (1) taken with the warm water of 5 weight portions of 38 ~ 43 DEG C and zytase fully dissolve, slowly add in the dough in dough mill, continue stirring 50 ~ 70 minutes, control dough temperature 38 DEG C, obtain dough surface smooth, the qualified dough that muscle is weak, the qualified dough modulated leaves standstill 15 minutes;
(5) lamination and compression: dough step (4) left standstill, through lamination, compression, makes dough be formed and wears;
(6) roller is cut into type: wear roller and be cut into type and become to make a living face base;
(7) base is selected: raw face base that is form is imperfect, in uneven thickness or that be mixed with impurity is picked up and selected, remaining as qualified biscuit raw face base;
(8) toast: qualified biscuit raw face base toasts, baking sets gradually four baking zones, be respectively I baking zone, II baking zone, III baking zone, IV baking zone, the baking time of each baking zone is 45 seconds ~ 90 seconds, and the face fire temperature in each baking zone furnace temperature and fire in a stove before fuel is added temperature are in table 1:
Table 1
(9) choosing is picked up: finished product is carried out to the biscuit after overbaking and picks up choosing;
(10) cool: pick up the biscuit after choosing and at room temperature cool, be cooled to 40 DEG C;
(11) pack: to cooled biscuit specification packaging as requested.
Above-mentioned composite nutrition fortifier Middle nutrition element is in table 2:
Table 2
Technique effect of the present invention is: difference with the prior art of the present invention mainly the combinationally using and the control aspect of consumption aspect and manufacturing condition of neutral proteinase and zytase.Neutral proteinase can change the rheological property of dough, and the elasticity of dough and stabilization time are significantly reduced, and fading depth obviously increases, and sulphite can be replaced to produce without sulphur tough biscuit.Neutral proteinase is as a kind of excellent gluten modifying agent, by the polypeptide key in the long protein molecular chain of appropriate catalyzing hydrolysis gluten, horizontal stroke obliquely forms disulfide bond bridge, the object of finished product structure is improved needed for acquisition, its a small amount of amino acid produced contributes to improving the dispersion of product and digestic property, and can give the more tempting color and luster of product and local flavor at the Maillard reaction that the baking stage produces due to the sugar in amino acid and dough.Zytase can act on the hemicellulose class material based on arabinose, xylan, and this kind of substance absorbs the moisture of own wt more than 10 times, is unfavorable for formation and the expansion of dough.Use appropriate zytase can improve the water absorbing properties of dough, release moisture is in gluten, promote that network is formed, reduce the amount of water of biscuit dough, the baking stage contributes to the rapid evaporation of dough moisture, to cracker product structure and mouthfeel significant, reduce energy consumption simultaneously, the discharge reduction that zytase makes dough need, so toughness reduces, favourable to the structure of biscuit.Therefore, the acting in conjunction of both zytase and neutral proteinase in dough as flour-dough improver to replace sodium pyrosulfite, infant's biscuit, as the one of infant's cereal accesary foods, organizing fine and smooth degree, brewing property, digesting and assimilating in characteristic etc., except needing to meet GB GB2760 for except the requirement of supplementary food for infants, also need the products characteristics meeting infant's biscuit.The main points of processes control that the present invention's biology enzyme (neutral proteinase, zytase) replaces sodium pyrosulfite to produce as infant's tough biscuit, not only maintain the good organoleptic quality of product and mouthfeel characteristic, it also avoid the impact that sulfur dioxide residual in product brings to the health of infant simultaneously, for the security improving infant food, promote the transition and upgrade of biscuit enterprise of China, the international competitiveness increasing product has very important significance.
Detailed description of the invention
describe in detail below in conjunction with embodiment:
(1) raw material prepares: take wheat flour 100 kilograms, granulated sugar 8 ~ 40 kilograms, palm oil 8 ~ 20 kilograms, full egg liquid (containing egg white and yolk) 2 ~ 10 kilograms, whole-fat milk powder 5 ~ 15 kilograms, edible corn starch 5 ~ 25 kilograms, composite nutrition fortifier 2 kilograms, 2 ~ 3 kilograms, carbonic hydroammonium, edible glucose 1 ~ 3 kilogram, neutral proteinase 0.03 ~ 0.08 kilogram, zytase 0.003 ~ 0.01 kilogram, vanillic aldehyde 0.01 kilogram.
(2) slurry is changed: in change slurry pot, put into the clear water of 3.2 ~ 16 kilograms and heat, during clear water boiling, pour the granulated sugar that step (1) takes into, heating process is stirred up and down, ensure that granulated sugar is not sticking, to granulated sugar dissolve completely and syrup boiling become syrup, heating is stopped when syrup concentration reaches 30 ~ 33 Baume degrees, then 60 mesh screen are used, during tune face when room temperature is higher than 30 DEG C, syrup temp keeps 30 ~ 35 DEG C, when room temperature is lower than 15 DEG C, syrup temp keeps 80 ~ 85 DEG C, when room temperature is between 15 DEG C and 30 DEG C, syrup temp keeps 50 ~ 55 DEG C.The effect changing slurry makes granulated sugar reach applicable state.
The present embodimentization slurry adopts combustion gas jacketed pan, first washes away totally by combustion gas jacketed pan before changing slurry, and clear water is put in metering, starts heating.When water seethes with excitement, pour quantitative granulated sugar into, syrup ratio is 1:0.4, and heating process need be stirred up and down, to avoid and is charred phenomenon, dissolves completely to granulated sugar, and syrup seethes with excitement, and closes thermal source when syrup concentration is 30 ~ 33 Baume degrees.Now, be transported in storage cylinder stand-by with gear pump after the syrup changed filters.Should according to temperature required, suitably adjustment syrup cool time.The multi-head gas agitated kettle that the present embodiment jacketed pan adopts Shandong Dingtaisheng Food Industry Equipment Co., Ltd. to produce.
(3) homogeneous: add the syrup that step (2) has been changed and the palm oil, egg liquid, whole-fat milk powder, carbonic hydroammonium, vanillic aldehyde, composite nutrition fortifier, the edible glucose that take according to step (1) in homogeneous pot, and the clear water of 5 ~ 20 kilograms stirs, the present embodiment speed of agitator 20rpm(rev/min), stir 5 minutes, then after 60 mesh screen, obtain slurry by (reaching particle diameter 40 microns) after colloid mill refinement; The present embodiment colloid mill manufacturer is the JM-130 type colloid mill that Langfang Tongyong Machinery Manufacturing Co., Ltd. produces, motor speed 2930 revs/min, adjustable clearance 2 ~ 50 microns.
The effect of homogeneous makes the unclassified stores except wheat flour, edible corn starch (syrup, palm oil, egg liquid, whole-fat milk powder, carbonic hydroammonium, vanillic aldehyde, composite nutrition fortifier, edible glucose) reach fully emulsified state.
Composite nutrition fortifier Middle nutrition element is in table 2:
table 2
(4) face is adjusted: the slurry after first being completed by step (3) homogeneous is squeezed in dough mill, then wheat flour, edible corn starch are delivered in dough mill, be stirred to without dry powder and just form dough, neutral proteinase step (1) taken with 5 kilograms, the warm water of 38 ~ 43 DEG C and zytase fully dissolve, slowly add in the dough in dough mill, continue stirring 50 ~ 70 minutes, control dough temperature 38 DEG C, obtain dough surface smooth, the qualified dough that muscle is weak, the qualified dough modulated leaves standstill 15 minutes;
Slurry after first homogeneous completes by the present embodiment is squeezed in dough mill, utilizes pneumatic conveyer to be delivered in dough mill by wheat flour, edible corn starch, is stirred to without dry powder under rotating speed 30rpm.During first formation dough, with 5 kilograms, the warm water of 38 ~ 43 DEG C, enzyme preparation (neutral proteinase and zytase) is fully dissolved, slowly add dough mill, continue to stir 50 ~ 70 minutes at rotating speed 30rpm, control dough temperature about 38 DEG C, stop stirring, now dough surface is smooth, and muscle is weak, namely low elasticity is reached, have pulling force, have plasticity, such dough is qualified dough.The dough modulated leaves standstill about 15 minutes to make inner tensions balance.The effect in tune face makes gluten appropriateness, and dough property reaches manipulable state of the art.The constant temperature powder beater that the present embodiment face of adjusting adopts Shijiazhuang Xiaojin Machinery Manufacturing Science & Technology Co., Ltd. to produce.
Neutral proteinase is as a kind of excellent gluten modifying agent, by the polypeptide key in the long protein molecular chain of appropriate catalyzing hydrolysis gluten, horizontal stroke obliquely forms disulfide bond bridge, the object of finished product structure is improved needed for acquisition, its a small amount of amino acid produced contributes to improving the dispersion of product and digestic property, and can give the more tempting color and luster of product and local flavor at the Maillard reaction that the baking stage produces due to the sugar in amino acid and dough.
Zytase can act on the hemicellulose class material based on arabinose, xylan, and this kind of substance absorbs the moisture of own wt more than 10 times, is unfavorable for formation and the expansion of dough.Use appropriate zytase can improve the water absorbing properties of dough, release moisture gives gluten, promotes that network is formed, reduces the amount of water of biscuit dough.The baking stage contributes to the rapid evaporation of dough moisture, to cracker product structure and mouthfeel significant, reduce energy consumption simultaneously.With the discharge reduction rolling into a ball needs after zytase, so toughness reduces, favourable to the structure of biscuit.
(5) lamination and compression: dough step (4) left standstill, successively through lamination, compression section, makes dough be formed and wears.
The dough mixed up exports after lamination machine lamination, and lamination can make the air-distribution in dough more even, can make to wear inner equalization of strain in length and breadth, prevent face base distortion, and formation inside has wearing of certain hierarchical structure.Wearing after lamination enters compression section, has after the compression that the roller of certain calendering ratio is thin time by time, form certain thickness wearing through three roads.Through lamination and compression, making dough form inside has wearing of certain hierarchical structure and the thickness being compressed to product requirement.
The present embodiment lamination and compression concrete equipment used are the DC620 type lamination machine that Foshan Hua Ji Machines Plant produces, and 3 groups of EZ620 types two roll seat:
The present embodiment lamination machine setting reference data is as follows:
Three roll speed 2.29M/min tri-rolls belt speed 2.35M/min
Four roll speed 9.33M/min stack speed 10.94M/min
The present embodiment compression device setting reference data is as follows:
One roller thickness 14.0 ~ 14.2mm roller speed 1.06 ~ 1.07M/min belt speed 2.7M/min;
Two roller thickness 5.76 ~ 5.98mm roller speed 7.05M/min belt speed 4.35-4.37M/min;
Three roller thickness 25.36mm roller speed 21.06 ~ 21.69M/min belt speed 11.35 ~ 11.66M/min.
(6) roller is cut into type: wear roller and be cut into type and become biscuit base.
Wearing of appropriate thickness cuts through roller the biscuit base that forming machine forms complete, the suitable size of form, green compact weight can require to adjust according to the difference of kind, clout conveying is got back in the bucket of lamination machine, reenter production process, biscuit is delivered in baking tunnel oven by the woven belt of certain speed.The present embodiment roller is cut into the GQ620 type slitting mill that the concrete equipment of type adopts Foshan Hua Ji Machines Plant to produce, roller speed: 11.3M/min; Transition machine speed: 12.29 ~ 13.33M/min; Separation block speed: 12.0-15.0M/min; Recovery speed: 12.0 ~ 16.0M/min; Enter stove speed: 11.8M/min.It is make biscuit shaping that roller is cut into type effect.The present embodiment biscuit green compact weight 13.0 ± 0.5g/10 grain,
(7) base is selected: raw face base that is form is imperfect, in uneven thickness or that be mixed with impurity is picked up and selected, remaining as qualified biscuit green compact.Select the effect of base to be remove undesirable base, ensure the qualification rate of finished product.The present embodiment adopts and selects base mode of operation by hand.
(8) toast: qualified biscuit green compact toast, the baking of the present embodiment carries out at baking tunnel oven.Tunnel oven sets gradually four baking zones, be respectively I baking zone, II baking zone, III baking zone, IV baking zone, the baking time of each baking zone is 45 seconds ~ 90 seconds, face fire temperature in each baking zone furnace temperature and fire in a stove before fuel is added temperature are in table 1, and different cultivars can adjust according to specific requirement.
Table 1
The effect of baking is that biscuit is toasted maturation as requested, and reaches the standard-required such as mouthfeel, outward appearance; The present embodiment concrete equipment used is the KL620 type electric oven that Foshan Hua Ji Machines Plant produces.
After qualified green compact enter baking oven, the bake process of expansion, sizing, dehydration, colouring is completed respectively at four baking zones, in bake process, fireman need according to the form of finished product, adjust the switch degree of furnace temperature, stove speed and each air door in time, and in time and briquetting before boiler operation personnel link up.
The biscuit just entering stove makes biscuit volumetric expansion become large because carbonic hydroammonium decomposes produces gas, enter II baking zone later because face is fiery and the fire in a stove before fuel is added is higher, biscuit can be shaped rapidly, and moisture is constantly moved to top layer by central core, completes dehydration at III baking zone.The coloring process of biscuit mainly completes at III baking zone, IV baking zone, there occurs caramelization and Maillard reaction in process.For ensureing that biscuit of coming out of the stove reaches technical requirement in color and luster, form, moisture etc., can regulate on baking oven guidance panel dish.Biscuit after coming out of the stove requires that profile is complete, thickness uniformity, indeformable, do not shrink, surface without dry powder, biscuit in golden yellow or yellow.After the present embodiment baking, biscuit finished product requires: biscuit thickness: 10.5 ± 0.5cm/10 grain; (2) weight: 10.5 ± 0.5g/10 grain.
(9) choosing is picked up: finished product is carried out to the biscuit after overbaking and picks up choosing.
Biscuit carries out finished product after coming out of the stove and picks up choosing, overlapping, color and luster is uneven, be charred, have pollution, form imperfect etc. is not met the biscuit that organoleptic indicator requires and picks.The present embodiment adopts manual mode of operation to reject underproof biscuit.
(10) cool: pick up the biscuit after choosing and at room temperature cool, cooled biscuit water content is 6.5%.
Oven-fresh biscuit water content is about 10%, because of the softer easy distortion of this kind of body, is about 6.5% just can packs through being cooled to water content.While cooling, the moisture content of biscuit inside can obtain volatilization to a certain extent and reach requirement, avoids the water content in biscuit too high, and affects the shelf-life of biscuit.Therefore biscuit just can be packed after coming out of the stove after cooling conveyor cools (being cooled to 40 DEG C from 110 DEG C) naturally.Therefore, the effect of cooling makes biscuit temperature drop to the state that can pack, portion of water of simultaneously volatilizing.The present embodiment cooling device is the LQ620 coolconveyer that Foshan Hua Ji Machines Plant produces.
(11) pack: to cooled biscuit specification packaging as requested.
The present embodiment packaging device therefor is EJ-430, EJ-630 full-automatic vertical packing machine that the outstanding Coating Equipment Co., Ltd of Shanghai Art produces.
The present embodiment biscuit adopts plastic compound bag to pack, and temperature is adjusted to suitable can sealing during plastic compound bag sealing.The too high plastic compound bag of temperature easily occurs that sealing is uneven; The too low sealing imprecision of temperature, Biscuit Wrapping Bag easily leaks gas, and the shelf-life of biscuit does not reach requirement.Specific requirement is: sealing formation, and the date is clear, accurate; , must not white edge be there is in sealing alignment; Bag surface cleaning, without greasy dirt, bag is air tight; Outward appearance printing is clear, and sign content is correct, is of the required size.
(12) metal detection: packaged product is carried out casing after metal detection through metal detector by conveyer belt.The risk that there are metal impurities in product is removed in metal detection effect.The present embodiment device therefor is the CX-630 type metal detector that the color new appliance factory in Shanghai produces.
(13) case: requested number is accurate, must not misloading, load in mixture.Tape two ends length is 5cm.FXJ-6050 (180W) the type tape sealing machine that the present embodiment vanning adopts Hualian Machinery Co., Ltd. to produce.
(14) put in storage: warehouse-in requirement is handled with care, stack neat.
The present embodiment supplementary material need meet following standard:
Wheat flour should meet the requirement of GB 1355.
Edible corn starch meets the requirement of GB/T 8885.
(in vain) granulated sugar should meet the requirement of GB 317.
Palm oil should meet the requirement of GB 15680.
Whole-fat milk powder should meet the requirement of GB 19644.
Egg should meet the requirement of SB/T 10277.
Carbonic hydroammonium should meet the requirement of GB 1888.
Composite nutrition fortifier should meet the requirement of GB26687.
Vanillic aldehyde should meet the requirement of GB 3861.
Edible glucose should meet the requirement of GB/T 20880.
Neutral proteinase, zytase should meet the requirement of GB25594.
Clear water meets national drinking water standard.
The present embodiment raw material manufacturer, specification and effect are in table 3
Table 3
The present embodiment lamination, compression, HW-560 biscuit special production line that is shaping, that select base, roasting procedure to be produced by Shunde Hua Wei food machinery factory complete.
Claims (3)
1. a production method for infant's biscuit, the steps include:
(1) preparation of raw material: take wheat flour 100 parts, granulated sugar 8 ~ 40 parts, palm oil 8 ~ 20 parts, full egg liquid 2 ~ 10 parts, whole-fat milk powder 5 ~ 15 parts, edible corn starch 5 ~ 25 parts, composite nutrition fortifier 2 parts, 2 ~ 3 parts, carbonic hydroammonium, edible glucose 1 ~ 3 part, neutral proteinase 0.03 ~ 0.08 part, zytase 0.003 ~ 0.01 part, vanillic aldehyde 0.01 part according to weight portion;
(2) slurry is changed: in change slurry pot, put into the clear water of 3.2 ~ 16 weight portions and heat, during clear water boiling, pour the granulated sugar that step (1) takes into, heating process is stirred, to granulated sugar dissolve completely and syrup boiling become syrup, heating is stopped when syrup concentration reaches 30 ~ 33 Baume degrees, then 60 mesh screen are used, during tune face when room temperature is higher than 30 DEG C, syrup temp keeps 30 ~ 35 DEG C, and when room temperature is lower than 15 DEG C, syrup temp keeps 80 ~ 85 DEG C, when room temperature is between 15 DEG C and 30 DEG C, syrup temp keeps 50 ~ 55 DEG C;
(3) homogeneous: add the syrup that step (2) has been changed and the palm oil, egg liquid, whole-fat milk powder, carbonic hydroammonium, vanillic aldehyde, composite nutrition fortifier, the edible glucose that take according to step (1) in homogeneous pot, and 5 ~ 20 the clear water of weight portion stir, then by obtaining slurry after colloid mill refinement after 60 mesh screen;
(4) face is adjusted: the slurry after first being completed by step (3) homogeneous is squeezed in dough mill, then wheat flour, edible corn starch are delivered in dough mill, be stirred to without dry powder and just form dough, neutral proteinase step (1) taken with the warm water of 5 weight portions of 38 ~ 43 DEG C and zytase fully dissolve, slowly add in the dough in dough mill, continue stirring 50 ~ 70 minutes, control dough temperature 38 DEG C, obtain dough surface smooth, the qualified dough that muscle is weak, the qualified dough modulated leaves standstill 15 minutes;
(5) lamination and compression: dough step (4) left standstill, through lamination, compression, makes dough be formed and wears;
(6) roller is cut into type: wear roller and be cut into type and become to make a living face base;
(7) base is selected: raw face base that is form is imperfect, in uneven thickness or that be mixed with impurity is picked up and selected, remaining as qualified biscuit raw face base;
(8) toast: qualified biscuit raw face base toasts, baking sets gradually four baking zones, be respectively I baking zone, II baking zone, III baking zone, IV baking zone, the baking time of each baking zone is 45 seconds ~ 90 seconds, and the face fire temperature in each baking zone furnace temperature and fire in a stove before fuel is added temperature are in table 1:
Table 1
(9) choosing is picked up: finished product is carried out to the biscuit after overbaking and picks up choosing;
(10) cool: pick up the biscuit after choosing and at room temperature cool, be cooled to 40 DEG C;
(11) pack: to cooled biscuit specification packaging as requested.
2. the production method of a kind of infant's biscuit according to claim 1, is characterized in that: described step (1) composite nutrition fortifier Middle nutrition element is in table 2:
Table 2
。
3. the production method of a kind of infant's biscuit according to claim 1, is characterized in that: the temperature of described step (4) warm water is 38 ~ 43 DEG C.
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| CN106578573A (en) * | 2016-12-15 | 2017-04-26 | 烟台麦瑞宠物食品有限公司 | Cat food biscuits and production process thereof |
| CN107047696A (en) * | 2017-05-04 | 2017-08-18 | 武汉宝力臣食品有限公司 | A kind of wheel shape infant Teething biscuit and its processing method |
| CN107744000A (en) * | 2017-12-04 | 2018-03-02 | 湖北文理学院 | A kind of peony health-caring biscuit and preparation method thereof |
| CN108703188A (en) * | 2018-07-02 | 2018-10-26 | 四川茂华食品有限公司 | A kind of loose pieces wafer and preparation method thereof |
| CN109619144A (en) * | 2018-12-30 | 2019-04-16 | 江门新乐贝食品有限公司 | One kind is ground one's teeth in sleep stick candy and its production technology |
| CN110679622A (en) * | 2019-10-14 | 2020-01-14 | 福建达利食品科技有限公司 | Fragrant and crisp biscuit and making method thereof |
| CN110742108A (en) * | 2019-11-05 | 2020-02-04 | 上海越哲食品有限公司 | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof |
| CN112790214A (en) * | 2021-01-14 | 2021-05-14 | 山东婴儿乐股份有限公司 | Fruit and vegetable multi-dimensional biscuit and production process thereof |
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| CN106035588A (en) * | 2016-07-11 | 2016-10-26 | 洽洽食品股份有限公司 | Processing technology of chocolate pastries |
| CN106578573A (en) * | 2016-12-15 | 2017-04-26 | 烟台麦瑞宠物食品有限公司 | Cat food biscuits and production process thereof |
| CN107047696A (en) * | 2017-05-04 | 2017-08-18 | 武汉宝力臣食品有限公司 | A kind of wheel shape infant Teething biscuit and its processing method |
| CN107744000A (en) * | 2017-12-04 | 2018-03-02 | 湖北文理学院 | A kind of peony health-caring biscuit and preparation method thereof |
| CN108703188A (en) * | 2018-07-02 | 2018-10-26 | 四川茂华食品有限公司 | A kind of loose pieces wafer and preparation method thereof |
| CN109619144A (en) * | 2018-12-30 | 2019-04-16 | 江门新乐贝食品有限公司 | One kind is ground one's teeth in sleep stick candy and its production technology |
| CN110679622A (en) * | 2019-10-14 | 2020-01-14 | 福建达利食品科技有限公司 | Fragrant and crisp biscuit and making method thereof |
| CN110742108A (en) * | 2019-11-05 | 2020-02-04 | 上海越哲食品有限公司 | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof |
| CN112790214A (en) * | 2021-01-14 | 2021-05-14 | 山东婴儿乐股份有限公司 | Fruit and vegetable multi-dimensional biscuit and production process thereof |
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