CN104304380B - 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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- CN104304380B CN104304380B CN201410480713.2A CN201410480713A CN104304380B CN 104304380 B CN104304380 B CN 104304380B CN 201410480713 A CN201410480713 A CN 201410480713A CN 104304380 B CN104304380 B CN 104304380B
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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
-
- 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
-
- 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
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 cookiess, more particularly to a kind of production method of infant cookiess.
Background technology
Infant cookiess are different from common cookiess, fine and smooth with tissue as one kind of infant cereal auxiliary food, hold
Easily brew, the features such as absorption easy to digest, in addition to needing to meet in GB2760-2011 for the requirement of supplementary food for infants,
Also need to meet the products characteristics of supplementary food for infants.In existing pouring type tough biscuit processing technique, Jiao is usually added into
Sodium sulfite is used as flour-dough improver.Sodium pyrosulfite is white or light yellow crystalline powder or little crystallization, is dissolved in water, aqueous solution
In acidity, sodium pyrosulfite has sulfur dioxide residue, GB2760-2011 in baking process《Food additive uses health
Standard》In strict regulations have been carried out for its residual quantity.
The content of the invention
The technical problem to be solved in the present invention is：A kind of side of the infant cookiess for not having sulfur dioxide residue is provided
Method.
The present invention technical solution be：A kind of production method of infant cookiess, its step is：
（1）The preparation of raw material：100 parts of wheat flour, 8~40 parts of Saccharum Sinensis Roxb., 8~20 parts of Petiolus Trachycarpi oil, complete is weighed according to weight portion
2~10 parts of egg liquid, 5~15 parts of whole milk powder, 5~25 parts of edible corn starch, 2 parts of nutrition enhancer of compounding, ammonium hydrogen carbonate 2
~3 parts, 1~3 part of edible glucose, 0.03~0.08 part of neutral protease, 0.003~0.01 part of xylanase, vanillin
0.01 part；
（2）Slurrying：The clear water of 3.2~16 weight portions is put in slurrying pot and is heated, when clear water seethes with excitement, pour step into
（1）The Saccharum Sinensis Roxb. for weighing, heating process is stirred, and dissolves completely to Saccharum Sinensis Roxb. and sucrose solution boiling becomes syrup, works as syrup solution
Concentration stops heating when reaching 30~33 Baume degrees, then uses 60 mesh screens, during tune face when room temperature is higher than 30 DEG C, syrup
Temperature keep 30~35 DEG C, when room temperature be less than 15 DEG C when, syrup temp keep 80~85 DEG C, when room temperature between 15 DEG C and 30 DEG C it
Between when, syrup temp keep 50~55 DEG C；
（3）Homogenizing：Step is added in homogenizing pot（2）The syrup changed and according to step（1）Petiolus Trachycarpi oil, the egg for weighing
Liquid, whole milk powder, ammonium hydrogen carbonate, vanillin, compounding nutrition enhancer, edible glucose, and the clear water of 5~20 weight portions stirs
Mix uniform, then obtain slurry Jing after 60 mesh screens after colloid mill refinement；
（4）Tune face：First by step（3）Slurry after the completion of homogenizing is squeezed in dough mill, then by wheat flour, edible jade
Rice starch is delivered in dough mill, is stirred to forming without dry powder and just dough, with the warm water of 38~43 DEG C of 5 weight portions by step
（1）The neutral protease and xylanase for weighing fully dissolves, and is slowly added in the dough in dough mill, continues to stir 50~70
Minute, 38 DEG C of dough temperature is controlled, obtain that dough surface is smooth, the weak qualified dough of muscle, the qualified dough for modulating stands
15 minutes；
（5）Lamination and compression：By step（4）The dough for having stood makes dough form face band through lamination, compression；
（6）Roller is cut into type：Face band roller is cut into type becomes dough base；
（7）Select base：It is form is imperfect, in uneven thickness or be mixed with the dough base of impurity and pick up and select, remaining as qualified
Cookiess dough base；
（8）Baking：Qualified cookiess dough base is toasted, and baking sets gradually four baking zones, respectively I baking
Area, II baking zone, III baking zone, IV baking zone, the baking time of each baking zone is 45 seconds~90 seconds, each baking zone furnace temperature
In face fire temperature and fire in a stove before fuel is added temperature be shown in Table 1：
Table 1
（9）Pick up choosing：Finished product is carried out to the cookiess after baking and picks up choosing；
（10）Cooling：Pick up the cookiess after choosing to cool down at room temperature, be cooled to 40 DEG C；
（11）Packaging：To the cookiess after cooling, as requested specification is packed.
Nutrient is shown in Table 2 in above-mentioned compounding nutrition enhancer：
Table 2
The solution have the advantages that：Difference with the prior art of the present invention is mainly neutral protease and xylanase
Be applied in combination and consumption aspect and manufacturing condition control aspect.Neutral protease can change the rheological properties of dough
Matter, the elasticity and stabilization time for making dough is significantly reduced, and fading depth substantially increases, and sulphite can be replaced to produce without sulfur toughness
Cookiess.Neutral protease as a kind of excellent gluten modifying agent, by the long protein molecular chain of appropriate catalyzing hydrolysis gluten
Many peptide bonds, horizontal stroke obliquely constitutes disulfide bridge, and the purpose of finished product structure is improved needed for obtaining, and a small amount of aminoacid produced by it has
Help improve dispersion and the digestic property of product, and because the sugar in aminoacid and dough is in the Mei Lade of baking stage generation
Reaction can give the more tempting color and luster of product and local flavor.Xylanase can act on half based on arabinose, xylan
Cellulose substances, this kind of material can absorb the moisture of more than 10 times of own wt, be unfavorable for the formation and extension of dough.Using suitable
The xylanase of amount can improve the water absorbing properties of dough, and release moisture promotes network to be formed in gluten, reduces adding for biscuit dough
The water yield, the baking stage contributes to the rapid evaporation of dough moisture, significant to cracker product structure and mouthfeel, while reducing
Energy consumption, xylanase makes the discharge reduction that dough needs, so toughness is reduced, it is favourable to the structure of cookiess.Therefore, wood is poly-
Both carbohydrase and neutral protease collective effect in dough as flour-dough improver to replace sodium pyrosulfite, infant cookiess,
As one kind of infant cereal auxiliary food, in tissue fine and smooth degree, brewing property, the aspects such as characteristic are digested and assimilated, except needing
Meet GB GB2760 for the requirement of supplementary food for infants outside, in addition it is also necessary to meet the products characteristics of infant cookiess.This
Invention enzyme（Neutral protease, xylanase）The technique control for replacing sodium pyrosulfite to produce as infant tough biscuit
Main points processed, not only maintain the good organoleptic quality of product and mouthfeel characteristic, while it also avoid the titanium dioxide remained in product
The impact that sulfur comes to the health care belt of infant, for the safety for improving infant food, promotes the transition of cookiess enterprise of China
Upgrading, the international competitiveness for increasing product has very important significance.
Specific embodiment
Describe in detail with reference to embodiment：
（1）Raw material prepares：Weigh 100 kilograms of wheat flour, 8~40 kilograms of Saccharum Sinensis Roxb., 8~20 kilograms of Petiolus Trachycarpi oil, whole egg liquid
（Containing Ovum Gallus domesticus album and egg yolk）2~10 kilograms, 5~15 kilograms of whole milk powder, 5~25 kilograms of edible corn starch, compounding fortification
2 kilograms of agent, 2~3 kilograms of ammonium hydrogen carbonate, 1~3 kilogram of edible glucose, 0.03~0.08 kilogram of neutral protease, xylanase
0.003~0.01 kilogram, 0.01 kilogram of vanillin.
（2）Slurrying：3.2~16 kilograms of clear water is put in slurrying pot and is heated, when clear water seethes with excitement, pour step into（1）
The Saccharum Sinensis Roxb. for weighing, heating process is stirred up and down, it is ensured that Saccharum Sinensis Roxb. is not sticking, and dissolves completely to Saccharum Sinensis Roxb. and sucrose solution boiling becomes
Syrup, heating is stopped when syrup concentration reaches 30~33 Baume degrees, then uses 60 mesh screens, when room temperature is higher than when adjusting face
When 30 DEG C, syrup temp keep 30~35 DEG C, when room temperature be less than 15 DEG C when, syrup temp keep 80~85 DEG C, when room temperature between
When between 15 DEG C and 30 DEG C, syrup temp is kept for 50~55 DEG C.The effect of slurrying is to make Saccharum Sinensis Roxb. reach applicable state.
The present embodiment slurrying adopts gasification sandwich pot, before slurrying first by gasification sandwich pot wash away totally, metering be put into clear water,
Begin to warm up.When boiling water, quantitative Saccharum Sinensis Roxb. is poured into, sucrose solution ratio is 1：0.4, heating process need to be stirred up and down, be to avoid
Phenomenon is charred, is dissolved completely to Saccharum Sinensis Roxb., sucrose solution boiling closes thermal source when syrup concentration is 30~33 Baume degrees.Now, change
Good syrup is pumped into stand-by in storage cylinder with gear after filtering.Should be according to temperature required, appropriate adjustment syrup cool time.
The multi-head gas agitated kettle that the present embodiment jacketed pan is produced using Shandong Dingtaisheng Food Industry Equipment Co., Ltd..
（3）Homogenizing：Step is added in homogenizing pot（2）The syrup changed and according to step（1）Petiolus Trachycarpi oil, the egg for weighing
Liquid, whole milk powder, ammonium hydrogen carbonate, vanillin, compounding nutrition enhancer, edible glucose, and 5~20 kilograms clear water stirring
Uniformly, the present embodiment speed of agitator 20rpm（Rev/min）, stir 5 minutes, then after colloid mill refinement（Reach particle diameter
40 microns）Slurry is obtained Jing after 60 mesh screens；The present embodiment colloid mill manufacturer is that Langfang universal machine manufactures limited public affairs
The JM-130 type colloid mills of department's production, 2930 revs/min of motor speed, 2~50 microns of adjustable clearance.
The effect of homogenizing is to make the unclassified stores in addition to wheat flour, edible corn starch（It is syrup, Petiolus Trachycarpi oil, egg liquid, complete
Fat milk powder, ammonium hydrogen carbonate, vanillin, compounding nutrition enhancer, edible glucose）Reach fully emulsified state.
Nutrient is shown in Table 2 in compounding nutrition enhancer：
Table 2
（4）Tune face：First by step（3）Slurry after the completion of homogenizing is squeezed in dough mill, then by wheat flour, edible jade
Rice starch is delivered in dough mill, is stirred to forming without dry powder and just dough, with 38~43 DEG C of 5 kilograms of warm water by step（1）
The neutral protease and xylanase for weighing fully dissolves, and is slowly added in the dough in dough mill, continues to stir 50~70 points
Clock, controls 38 DEG C of dough temperature, obtains that dough surface is smooth, and the weak qualified dough of muscle, the qualified dough for modulating stands 15
Minute；
The present embodiment first squeezes into the slurry after the completion of homogenizing in dough mill, using pneumatic conveyer by wheat flour, edible
Corn starch is delivered in dough mill, is stirred under rotating speed 30rpm to without dry powder.When just forming dough, with 38~43 DEG C of temperature
5 kilograms of water is by enzyme preparation（Neutral protease and xylanase）Fully dissolving, is slowly added into dough mill, continues in rotating speed 30rpm
Stirring 50~70 minutes, controls 38 DEG C or so of dough temperature, stops stirring, and now dough surface is smooth, and muscle is weak, that is, reach low
Elasticity, there is pulling force, there is plasticity, and such dough is qualified dough.The dough for modulating stands about 15 minutes so that internal
Equalization of strain.The effect in tune face is to make gluten appropriateness, and dough property reaches manipulable state of the art.The present embodiment adjusts face to adopt
The constant temperature powder beater produced with Shijiazhuang Xiaojin Machinery Manufacturing Science ＆ Technology Co., Ltd..
Neutral protease as a kind of excellent gluten modifying agent, by the long protein molecular chain of appropriate catalyzing hydrolysis gluten
Many peptide bonds, horizontal stroke obliquely constitutes disulfide bridge, the purpose of finished product structure, a small amount of aminoacid produced by it improved needed for obtaining
Dispersion and the digestic property of product are favorably improved, and because the sugar in aminoacid and dough is in the Mei La of baking stage generation
Moral reaction can give the more tempting color and luster of product and local flavor.
Xylanase can act on the hemicelluloses based on arabinose, xylan, and this kind of material can be inhaled
The moisture of more than 10 times of own wt is received, is unfavorable for the formation and extension of dough.Can improve dough using appropriate xylanase
Water absorbing properties, release moisture gives gluten, promotes network to be formed, and reduces the amount of water of biscuit dough.The baking stage contributes to dough
The rapid evaporation of moisture, it is significant to cracker product structure and mouthfeel, while reducing energy consumption.After xylanase
The discharge reduction that dough needs, so toughness is reduced, it is favourable to the structure of cookiess.
（5）Lamination and compression：By step（4）The dough for having stood sequentially passes through lamination, compression section, makes dough form face
Band.
The dough for mixing up is exported after lamination machine lamination, and it is more uniform that lamination is distributed can the air in dough, can
So that the equalization of strain in length and breadth inside the band of face, prevents dough from deforming, and form the internal face band with certain hierarchical structure.Lamination
Face band afterwards enters compression section, after there is the compression thin time by time of the roller of certain calendering ratio in three roads, forms certain
The face band of thickness.Through lamination and compression, making dough form inside has the face band of certain hierarchical structure and is compressed to product requirement
Thickness.
The present embodiment lamination and the DC620 type laminations that compression concrete equipment used is the production of Foshan Hua Ji Machines Plants
Machine, 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 5.76~5.98mm of thickness roller speed 7.05M/min belt speed 4.35-4.37M/min；
Three roller thickness 25.36mm roller speed 21.06~21.69M/min, 11.35~11.66M/min of belt speed.
（6）Roller is cut into type：Face band roller is cut into type becomes cookiess base.
The suitable face band of thickness cuts forming machine and forms that form is complete, suitable size cookiess base through roller, and green compact weight can
Different according to kind require to be adjusted, and clout is delivered back in the bucket of lamination machine, reenter production process, biscuit by
The woven belt of certain speed is delivered in baking tunnel oven.The present embodiment roller is cut into the concrete equipment of type and adopts Foshan
The GQ620 type slitting mills of Hua Ji Machines Plants production, roller speed：11.3M/min；Transition motor speed：12.29~13.33M/min；Point
Disseat speed：12.0-15.0M/min；Reclaim speed：12.0~16.0M/min；Enter stove speed：11.8M/min.Roller is cut into type
Effect is to make cookiess molding.The present embodiment cookiess green compact weight 13.0 ± 0.5g/10 grains,
（7）Select base：It is form is imperfect, in uneven thickness or be mixed with the dough base of impurity and pick up and select, remaining as qualified
Cookiess green compact.The effect for selecting base is to remove undesirable dough, it is ensured that the qualification rate of finished product.The present embodiment is using manual choosing
Base mode of operation.
（8）Baking：Qualified cookiess green compact are toasted, and the baking of the present embodiment is carried out in baking tunnel oven.
Tunnel oven sets gradually four baking zones, respectively I baking zone, II baking zone, III baking zone, IV baking zone, each baking
The baking time in roasting area is 45 seconds~90 seconds, and the face fire temperature and fire in a stove before fuel is added temperature in each baking zone furnace temperature is shown in Table 1, different cultivars
Can be adjusted according to specific requirement.
Table 1
The effect of baking is that cookiess are toasted as requested maturation, and reaches the requirement of the standards such as mouthfeel, outward appearance；The present embodiment
Concrete equipment used is the KL620 type electric ovens of Foshan Hua Ji Machines Plants production.
Qualified green compact are entered after oven, and in four baking zones the baking of expansion, sizing, dehydration, colouring is respectively completed
Journey, fireman need in time adjust the switch degree of furnace temperature, stove speed and each air door according to the form of finished product in baking process, and
Link up with briquetting before boiler operation personnel in time.
Just enter the cookiess of stove makes biscuit volumetric expansion become big because ammonium hydrogen carbonate decomposes produce gas, into II baking
Because face fire and the fire in a stove before fuel is added are higher after area, cookiess can shape rapidly, and moisture is constantly moved from central core to top layer, in III baking zone
Complete dehydration.The coloring process of cookiess is mainly completed in III baking zone, IV baking zone, during there occurs that caramelization is anti-
Should and Maillard reaction.To ensure that cookiess of coming out of the stove reach technical requirements at aspects such as color and luster, form, moisture, can grasp in oven
Make to be adjusted on panel disk.Cookiess requirement profile after coming out of the stove is complete, thickness uniformity, it is indeformable, do not shrink, surface without
Dry powder, cookiess are in golden yellow or yellow.Cookiess finished product is required after the present embodiment baking：Cookiess thickness：10.5 ± 0.5cm/10 grains；
(2) weight：10.5 ± 0.5g/10 grains.
（9）Pick up choosing：Finished product is carried out to the cookiess after baking and picks up choosing.
Cookiess carry out finished product and pick up choosing after coming out of the stove, and overlapping, color and luster is uneven, be charred, have pollution, form imperfect etc. is not inconsistent
The cookiess for closing organoleptic indicator's requirement are picked.The present embodiment rejects underproof cookiess using manual mode of operation.
（10）Cooling：Pick up the cookiess after choosing to cool down at room temperature, the cookiess water content after cooling is 6.5%.
Oven-fresh cookiess water content is about 10%, therefore type body is softer is easily deformed, and is cooled to water content and is about 6.5%
Just can be packed.While cooling, the moisture content inside cookiess can obtain a certain degree of volatilization and reach requirement, it is to avoid cake
Water content in dry is too high, and affects the shelf-life of cookiess.Therefore in cooling conveyor natural cooling (from 110 after cookiess are come out of the stove
DEG C be cooled to 40 DEG C) after just can be packed.Therefore, the effect of cooling is to make cookiess temperature drop to the state that can be packed, while
Volatilization portion of water.The present embodiment cooling device is the LQ620 coolconveyers of Foshan Hua Ji Machines Plants production.
（11）Packaging：To the cookiess after cooling, as requested specification is packed.
It is complete certainly that the present embodiment packs EJ-430, EJ-630 that device therefor is the production of Shanghai Art outstanding person Coating Equipment Co., Ltd
Dynamic upright packing machine.
The present embodiment cookiess are packed using plastic compound bag, and plastic compound bag is adjusted to temperature suitably can when sealing
Sealed.It is uneven that sealing easily occurs in the too high plastic compound bag of temperature；The too low sealing imprecision of temperature, Biscuit Wrapping Bag leakiness
Gas, the shelf-life of cookiess does not reach requirement.Specific requirement is：Sealing formation, the date is clear, accurate；Sealing alignment, must not occur
White edge；Bag surface cleaning, without greasy dirt, bag is air tight；Outward appearance printing is clear, and mark content is correct, is of the required size.
（12）Metal detection：Packaged product is cased by conveyer belt Jing after metal detector carries out metal detection.Metal
Detection effect is to remove the risk that there are metal impurities in product.The present embodiment device therefor is the production of Shanghai coloured silk new appliance factory
CX-630 type metal detectors.
（13）Vanning：Requested number accurately, must not misloading, load in mixture.Tape two ends length is 5cm.The present embodiment is filled
The FXJ-6050 that case is produced using Hualian Machinery Co., Ltd.（180W）Type tape sealing machine.
（14）Warehouse-in：Warehouse-in requirement is handled with care, stacks neat.
The present embodiment supplementary material need to meet following standard：
Wheat flour should meet the requirement of GB 1355.
Edible corn starch meets the requirement of GB/T 8885.
（In vain）Saccharum Sinensis Roxb. should meet the requirement of GB 317.
Petiolus Trachycarpi oil should meet the requirement of GB 15680.
Whole milk powder should meet the requirement of GB 19644.
Egg should meet the requirement of SB/T 10277.
Ammonium hydrogen carbonate should meet the requirement of GB 1888.
Compounding nutrition enhancer should meet the requirement of GB26687.
Vanillin should meet the requirement of GB 3861.
Edible glucose should meet the requirement of GB/T 20880.
Neutral protease, xylanase should meet the requirement of GB25594.
Clear water meets national drinking water standard.
The present embodiment raw material manufacturer, specification and effect are shown in Table 3
Table 3
The present embodiment lamination, compression, molding, select the HW- that base, roasting procedure produce by Shunde Hua Wei food machinerys factory
560 cookiess special production lines are completed.
Claims (1)
1. a kind of production method of infant cookiess, its step is：
(1) preparation of raw material：100 parts of wheat flour, 8~40 parts of Saccharum Sinensis Roxb., 8~20 parts of Petiolus Trachycarpi oil, full egg are weighed according to weight portion
2~10 parts of liquid, 5~15 parts of whole milk powder, 5~25 parts of edible corn starch, 2 parts of nutrition enhancer of compounding, ammonium hydrogen carbonate 2~3
Part, 1~3 part of edible glucose, 0.03~0.08 part of neutral protease, 0.003~0.01 part of xylanase, vanillin 0.01
Part, per kilogram of compounding nutrition enhancer contains：Vitamin A is 2240~6880ug, is 40~120ug containing Vitamin D3, is contained
There is vitamin B1 to be 2.2~20mg, be 2.2~20mg containing vitamin B2, be 15~60mg containing nicotiamide, be containing Folic Acid
400~780ug, is 180~300mg containing ferric phrophosphate, is 230~550mg containing zinc gluconate, is containing Calcium Carbonate
8.5~13.0g；
(2) slurrying：The clear water of 3.2~16 weight portions is put in slurrying pot and is heated, when clear water seethes with excitement, pour step (1) title into
The Saccharum Sinensis Roxb. for taking, heating process is stirred, and dissolves completely to Saccharum Sinensis Roxb. and sucrose solution boiling becomes syrup, when syrup concentration reaches 30
Stop heating during~33 Baume degrees, then use 60 mesh screens, during tune face when room temperature is higher than 30 DEG C, syrup temp holding 30~
35 DEG C, when room temperature is less than 15 DEG C, syrup temp keeps 80~85 DEG C, when room temperature is between 15 DEG C and 30 DEG C, syrup temperature
Degree is kept for 50~55 DEG C；
(3) homogenizing：Step (2) syrup changed and the Petiolus Trachycarpi oil, the full egg that weigh according to step (1) are added in homogenizing pot
Liquid, whole milk powder, ammonium hydrogen carbonate, vanillin, compounding nutrition enhancer, edible glucose, and the clear water of 5~20 weight portions stirs
Mix uniform, then obtain slurry Jing after 60 mesh screens after colloid mill refinement；
(4) face is adjusted：The slurry after the completion of step (3) homogenizing is squeezed in dough mill first, then wheat flour, edible corn form sediment
Powder is delivered in dough mill, is stirred to forming without dry powder and just dough, with the warm water of 38~43 DEG C of 5 weight portions by step (1)
The neutral protease and xylanase for weighing fully dissolves, and is slowly added in the dough in dough mill, continues to stir 50~70 points
Clock, controls 38 DEG C of dough temperature, obtains that dough surface is smooth, and the weak qualified dough of muscle, the qualified dough for modulating stands 15
Minute；
(5) lamination and compression：The dough that step (4) has been stood makes dough form face band through lamination, compression；
(6) roller is cut into type：Face band roller is cut into type becomes dough base；
(7) base is selected：It is form is imperfect, in uneven thickness or be mixed with the dough base of impurity and pick up and select, remaining as qualified cookiess
Dough base；
(8) toast：Qualified cookiess dough base is toasted, and baking sets gradually four baking zones, 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, in each baking zone furnace temperature
Face fire temperature and fire in a stove before fuel is added temperature are respectively：I baking zone face fire temperature is 224 DEG C, and I baking zone fire in a stove before fuel is added temperature is 258 DEG C, II baking
Area face fire temperature is 246 DEG C, and II baking zone fire in a stove before fuel is added temperature is 217 DEG C, and III baking zone face fire temperature is 293 DEG C, III baking zone bottom
Fiery temperature is 235 DEG C, and IV baking zone face fire temperature is 201 DEG C, and IV baking zone fire in a stove before fuel is added temperature is 182 DEG C；
(9) choosing is picked up：Finished product is carried out to the cookiess after baking and picks up choosing；
(10) cool down：Pick up the cookiess after choosing to cool down at room temperature, be cooled to 40 DEG C；
(11) pack：To the cookiess after cooling, as requested specification is packed.
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| RU2791522C1 (en) * | 2022-04-27 | 2023-03-09 | ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") | Flour confectionery product from sustained dough in the form of cookies |
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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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101731304B (en) * | 2009-12-24 | 2012-08-29 | 浙江贝因美科工贸股份有限公司 | Tooth grinding food |
| CN102461637A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Tomato biscuits for infants and preparation method thereof |
| CN102461619A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Carrot biscuits for infants and preparation method thereof |
| CN103109903A (en) * | 2011-11-17 | 2013-05-22 | 周钤 | Biscuit for promoting growth of teeth of children |
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- 2014-09-19 CN CN201410480713.2A patent/CN104304380B/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2791522C1 (en) * | 2022-04-27 | 2023-03-09 | ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") | Flour confectionery product from sustained dough in the form of cookies |
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| CN104304380A (en) | 2015-01-28 |
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