CN107788078A - A kind of preparation method of infant's Teething biscuit - Google Patents
A kind of preparation method of infant's Teething biscuit Download PDFInfo
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- CN107788078A CN107788078A CN201711408761.0A CN201711408761A CN107788078A CN 107788078 A CN107788078 A CN 107788078A CN 201711408761 A CN201711408761 A CN 201711408761A CN 107788078 A CN107788078 A CN 107788078A
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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
- A21D13/40—Products characterised by the type, form or use
- A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
- A21D8/06—Baking processes
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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a kind of preparation method of infant's Teething biscuit, comprise the following steps：（1）Raw material weighs,（2）Batch mixing fermentation process,（3）Rerolling fermentation process,（4）Embryo baking processing processed.The present invention has carried out special improvement to the preparation method of biscuit and handled, and final obtained biscuit nutritive value is high, and hardness toughness is moderate, i.e., not easily broken, is not easy again scaling-off, and suitable infant grinds one's teeth in sleep and eaten, great application value.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of infant's Teething biscuit.
Background technology
The eruption of baby's deciduous teeth is the denture of life mostly after its birth in 6 ~ 10 months.The eruption of deciduous teeth
Process, the deciduous teeth due to preparing eruption can oppress gum nerve, the saliva amount increasing of the abnormal sensory caused by, now baby
Add, occur staying saliva, enjoy chewing on hard thing, phenomena such as placing a digit into mouth or sting the nipple of mother, this is all prompted
Immature deciduous teeth make great efforts to overcome the covering of gum, so in this time, can supply some tooth grinding foods of baby, side
Deciduous teeth eruption is helped, the phenomenon of teat is stung in correction, and also trained the oral cavity masticatory function of baby in time simultaneously.Child is equally
There is the demand ground one's teeth in sleep.However, the most tooth grinding food in market in the prevalence of excessive high hardness or it is too low the problem of.Tooth grinding food is hard
Height is spent, is easily broken broken；Tooth grinding food hardness is too low, easily scaling-off, easily causes the obstruction of infant's respiratory system.It is fresh few at present
Targetedly infant's tooth grinding food.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of preparation method of infant's Teething biscuit.
The present invention is achieved by the following technical solutions：
A kind of preparation method of infant's Teething biscuit, comprises the following steps：
（1）Raw material weighs：
It is standby that following material is weighed by corresponding parts by weight：70 ~ 75 portions of wheat flours, 5 ~ 8 parts of wheat bran powder, 25 ~ 30 parts of corns
Powder, 6 ~ 10 parts of black sesame powders, 5 ~ 7 parts of eggs, 10 ~ 15 portions of white granulated sugars, 6 ~ 8 parts of xylitols, 1 ~ 3 part of honey, 7 ~ 11 portions of cream,
0.2 ~ 0.4 part of ammonium hydrogen carbonate, 0.1 ~ 0.3 portion of salt, 1 ~ 3 part of bacteria cellulose, 6 ~ 9 portions of soybean oils；The bacteria cellulose of addition
The adhesion strength characteristic that composition has further reconciled between each composition, optimize the intensity and toughness of biscuit；
（2）Batch mixing fermentation process：
First wheat flour, corn flour, black sesame powder are mixed jointly, then add its gross mass 15 ~ 20% clear water, 0.5 ~ 1%
Dry ferment, be stirred continuously and dough A be made with face, then dough A is put into fermenting case and carries out fermentation process, during which control
Minimum temperature in fermenting case is 26 DEG C, maximum temperature is 32 DEG C, with 0.3 ~ 0.4 DEG C/min programming rate by fermenting case
Temperature rises to 32 DEG C, and the temperature in fermenting case then is down into 26 DEG C with 0.3 ~ 0.4 DEG C/min cooling rate again, so to hair
Temperature in ferment case carries out continuous loop control management, is taken out after 1 ~ 1.5h of fermentation process standby；
（3）Rerolling fermentation process：
By step（2）Dough A and step after fermentation（1）The remaining all raw materials weighed mix jointly, then add its total matter
Clear water, 0.2 ~ 0.5% dry ferment of amount 5 ~ 10%, are stirred continuously and dough B are made with face, dough B then is put into fermenting case
Interior carry out fermentation process, during which to control the minimum temperature in fermenting case be 28 DEG C, maximum temperature is 30 DEG C, with 0.2 ~ 0.25 DEG C/
Temperature in fermenting case is risen to 30 DEG C and then again with 0.2 ~ 0.25 DEG C/min cooling rate by fermenting case by min programming rate
Interior temperature is down to 28 DEG C, and continuous loop control management is so carried out to the temperature in fermenting case, is taken after 1.5 ~ 2h of fermentation process
Go out standby；
（4）Embryo baking processing processed：
To step（3）Dough B after processing carries out stamp and biscuit embryo is made after pricking hole processing, and biscuit embryo then is put into baking
Taking-up is cooled to room temperature after baking processing is carried out in oven.
Preferably, step（1）Described in each material and corresponding parts by weight be：73 portions of wheat flours, 7 parts of wheat brans
Powder, 28 portions of corn flour, 8 parts of black sesame powders, 6 parts of eggs, 13 portions of white granulated sugars, 7 parts of xylitols, 2 parts of honey, 9 portions of cream, 0.3 part
Ammonium hydrogen carbonate, 0.2 portion of salt, 2 parts of bacteria celluloses, 8 portions of soybean oils.
Further, step（2）Described in stirring and face speed of agitator be 550 ~ 580 revs/min.
Further, step（3）Described in stirring and face speed of agitator be 400 ~ 440 revs/min.
Further, step（4）Described in baking processing when control the fire in a stove before fuel is added temperature bakeed be 195 ~ 205 DEG C, face is fiery
Temperature is 175 ~ 185 DEG C, and processing time is 3 ~ 5min, the fire in a stove before fuel is added and face fire temperature is then adjusted into 210 ~ 220 DEG C, processing time
For 6 ~ 8min, the fire in a stove before fuel is added and face fire temperature are finally down to 145 ~ 150 DEG C, processing time is 2 ~ 4min.
Fermentation can not only influence the content of nutritional ingredient and the fineness of nutrition, while the viscosity overall also with product, strong
Degree etc. is in close relations, and the zymotechnique control in currently available technology for biscuit dough raw material is more rough, causes finally to make
The biscuit characteristic obtained does not reach the satisfaction of people, and having carried out special improvement to zymotechnique of biscuit to this present invention is handled,
Zymotechnique is wherein divided into two sections, first time fermentation process has carried out pre fermentation to primary raw material composition, have adjusted entirety
Viscosity, toughness etc., second of fermentation process carried out fermentation process to overall, has further reconciled viscosity, the toughness of entirety
Deng while in each fermentation process, having carried out strict temperature cycles control processing, rationally reconciled fermentation strain breeding
Relation between speed, base consumption amount and product production rate, not only ensure that becoming more meticulous for nutritional ingredient, in turn ensure that dough is whole
The mechanical quality of body, dough nutritive value after final process is high, processing characteristics are good.
The present invention has advantages below compared with prior art：
The present invention has carried out special improvement to the preparation method of biscuit and handled, and final obtained biscuit nutritive value is high, hardness
Toughness is moderate, i.e., not easily broken, is not easy again scaling-off, and suitable infant grinds one's teeth in sleep and eaten, great application value.
Embodiment
Embodiment 1
A kind of preparation method of infant's Teething biscuit, comprises the following steps：
（1）Raw material weighs：
It is standby that following material is weighed by corresponding parts by weight：70 portions of wheat flours, 5 parts of wheat bran powder, 25 portions of corn flour, 6 parts it is black
Black sesame powder, 5 parts of eggs, 10 portions of white granulated sugars, 6 parts of xylitols, 1 part of honey, 7 portions of cream, 0.2 part of ammonium hydrogen carbonate, 0.1 part of salt, 1
Part bacteria cellulose, 6 portions of soybean oils；
（2）Batch mixing fermentation process：
First wheat flour, corn flour, black sesame powder are mixed jointly, then add clear water, the 0.5% dry ferment of its gross mass 15%
Mother, it is stirred continuously and dough A is made with face, then dough A is put into fermenting case and carries out fermentation process, during which controls fermenting case
Interior minimum temperature is 26 DEG C, maximum temperature is 32 DEG C, and the temperature in fermenting case is risen into 32 with 0.3 DEG C/min programming rate
DEG C, the temperature in fermenting case is then down to 26 DEG C with 0.3 DEG C/min cooling rate again, so the temperature in fermenting case entered
The continuous loop control management of row, take out after fermentation process 1h standby；
（3）Rerolling fermentation process：
By step（2）Dough A and step after fermentation（1）The remaining all raw materials weighed mix jointly, then add its total matter
Clear water, 0.2% dry ferment of amount 5%, are stirred continuously and dough B are made with face, then dough B is put into fermenting case and carried out
Fermentation process, during which to control the minimum temperature in fermenting case be 28 DEG C, maximum temperature is 30 DEG C, with 0.2 DEG C/min heating speed
Temperature in fermenting case is risen to 30 DEG C and then the temperature in fermenting case is down into 28 with 0.2 DEG C/min cooling rate again by degree
DEG C, continuous loop control management is so carried out to the temperature in fermenting case, is taken out after fermentation process 1.5h standby；
（4）Embryo baking processing processed：
To step（3）Dough B after processing carries out stamp and biscuit embryo is made after pricking hole processing, and biscuit embryo then is put into baking
Taking-up is cooled to room temperature after baking processing is carried out in oven.
Further, step（2）Described in stirring and face speed of agitator be 550 revs/min.
Further, step（3）Described in stirring and face speed of agitator be 400 revs/min.
Further, step（4）Described in baking processing when control baking fire in a stove before fuel is added temperature be 195 DEG C, face fire temperature
For 175 DEG C, processing time 3min, the fire in a stove before fuel is added and face fire temperature are then adjusted to 210 DEG C, processing time 6min, finally will
The fire in a stove before fuel is added and face fire temperature are down to 145 DEG C, and processing time is 2min.
Embodiment 2
A kind of preparation method of infant's Teething biscuit, comprises the following steps：
（1）Raw material weighs：
It is standby that following material is weighed by corresponding parts by weight：73 portions of wheat flours, 7 parts of wheat bran powder, 28 portions of corn flour, 8 parts it is black
Black sesame powder, 6 parts of eggs, 13 portions of white granulated sugars, 7 parts of xylitols, 2 parts of honey, 9 portions of cream, 0.3 part of ammonium hydrogen carbonate, 0.2 part of salt, 2
Part bacteria cellulose, 8 portions of soybean oils；
（2）Batch mixing fermentation process：
First wheat flour, corn flour, black sesame powder are mixed jointly, then add clear water, the 0.8% dry ferment of its gross mass 18%
Mother, it is stirred continuously and dough A is made with face, then dough A is put into fermenting case and carries out fermentation process, during which controls fermenting case
Interior minimum temperature is 26 DEG C, maximum temperature is 32 DEG C, is risen to the temperature in fermenting case with 0.35 DEG C/min programming rate
32 DEG C, the temperature in fermenting case is then down to 26 DEG C with 0.35 DEG C/min cooling rate again, so to the temperature in fermenting case
Degree carries out continuous loop control management, is taken out after fermentation process 1.2h standby；
（3）Rerolling fermentation process：
By step（2）Dough A and step after fermentation（1）The remaining all raw materials weighed mix jointly, then add its total matter
Clear water, 0.4% dry ferment of amount 8%, are stirred continuously and dough B are made with face, then dough B is put into fermenting case and carried out
Fermentation process, during which to control the minimum temperature in fermenting case be 28 DEG C, maximum temperature is 30 DEG C, with 0.22 DEG C/min heating speed
Temperature in fermenting case is risen to 30 DEG C and then the temperature in fermenting case is down into 28 with 0.22 DEG C/min cooling rate again by degree
DEG C, continuous loop control management is so carried out to the temperature in fermenting case, is taken out after fermentation process 1.8h standby；
（4）Embryo baking processing processed：
To step（3）Dough B after processing carries out stamp and biscuit embryo is made after pricking hole processing, and biscuit embryo then is put into baking
Taking-up is cooled to room temperature after baking processing is carried out in oven.
Further, step（2）Described in stirring and face speed of agitator be 570 revs/min.
Further, step（3）Described in stirring and face speed of agitator be 420 revs/min.
Further, step（4）Described in baking processing when control baking fire in a stove before fuel is added temperature be 200 DEG C, face fire temperature
For 180 DEG C, processing time 4min, the fire in a stove before fuel is added and face fire temperature are then adjusted to 215 DEG C, processing time 7min, finally will
The fire in a stove before fuel is added and face fire temperature are down to 148 DEG C, and processing time is 3min.
Embodiment 3
A kind of preparation method of infant's Teething biscuit, comprises the following steps：
（1）Raw material weighs：
It is standby that following material is weighed by corresponding parts by weight：75 portions of wheat flours, 8 parts of wheat bran powder, 30 portions of corn flour, 10 parts it is black
Black sesame powder, 7 parts of eggs, 15 portions of white granulated sugars, 8 parts of xylitols, 3 parts of honey, 11 portions of cream, 0.4 part of ammonium hydrogen carbonate, 0.3 portion of salt,
3 parts of bacteria celluloses, 9 portions of soybean oils；
（2）Batch mixing fermentation process：
First wheat flour, corn flour, black sesame powder are mixed jointly, then add clear water, the 1% dry ferment of its gross mass 20%
Mother, it is stirred continuously and dough A is made with face, then dough A is put into fermenting case and carries out fermentation process, during which controls fermenting case
Interior minimum temperature is 26 DEG C, maximum temperature is 32 DEG C, and the temperature in fermenting case is risen into 32 with 0.4 DEG C/min programming rate
DEG C, the temperature in fermenting case is then down to 26 DEG C with 0.4 DEG C/min cooling rate again, so the temperature in fermenting case entered
The continuous loop control management of row, take out after fermentation process 1.5h standby；
（3）Rerolling fermentation process：
By step（2）Dough A and step after fermentation（1）The remaining all raw materials weighed mix jointly, then add its total matter
Clear water, 0.5% dry ferment of amount 10%, are stirred continuously and dough B are made with face, then dough B is put into fermenting case and carried out
Fermentation process, during which to control the minimum temperature in fermenting case be 28 DEG C, maximum temperature is 30 DEG C, with 0.25 DEG C/min heating speed
Temperature in fermenting case is risen to 30 DEG C and then the temperature in fermenting case is down into 28 with 0.25 DEG C/min cooling rate again by degree
DEG C, continuous loop control management is so carried out to the temperature in fermenting case, is taken out after fermentation process 2h standby；
（4）Embryo baking processing processed：
To step（3）Dough B after processing carries out stamp and biscuit embryo is made after pricking hole processing, and biscuit embryo then is put into baking
Taking-up is cooled to room temperature after baking processing is carried out in oven.
Further, step（2）Described in stirring and face speed of agitator be 580 revs/min.
Further, step（3）Described in stirring and face speed of agitator be 440 revs/min.
Further, step（4）Described in baking processing when control baking fire in a stove before fuel is added temperature be 205 DEG C, face fire temperature
For 185 DEG C, processing time 5min, the fire in a stove before fuel is added and face fire temperature are then adjusted to 220 DEG C, processing time 8min, finally will
The fire in a stove before fuel is added and face fire temperature are down to 150 DEG C, and processing time is 4min.
Claims (5)
1. a kind of preparation method of infant's Teething biscuit, it is characterised in that comprise the following steps：
（1）Raw material weighs：
It is standby that following material is weighed by corresponding parts by weight：70 ~ 75 portions of wheat flours, 5 ~ 8 parts of wheat bran powder, 25 ~ 30 parts of corns
Powder, 6 ~ 10 parts of black sesame powders, 5 ~ 7 parts of eggs, 10 ~ 15 portions of white granulated sugars, 6 ~ 8 parts of xylitols, 1 ~ 3 part of honey, 7 ~ 11 portions of cream,
0.2 ~ 0.4 part of ammonium hydrogen carbonate, 0.1 ~ 0.3 portion of salt, 1 ~ 3 part of bacteria cellulose, 6 ~ 9 portions of soybean oils；
（2）Batch mixing fermentation process：
First wheat flour, corn flour, black sesame powder are mixed jointly, then add its gross mass 15 ~ 20% clear water, 0.5 ~ 1%
Dry ferment, be stirred continuously and dough A be made with face, then dough A is put into fermenting case and carries out fermentation process, during which control
Minimum temperature in fermenting case is 26 DEG C, maximum temperature is 32 DEG C, with 0.3 ~ 0.4 DEG C/min programming rate by fermenting case
Temperature rises to 32 DEG C, and the temperature in fermenting case then is down into 26 DEG C with 0.3 ~ 0.4 DEG C/min cooling rate again, so to hair
Temperature in ferment case carries out continuous loop control management, is taken out after 1 ~ 1.5h of fermentation process standby；
（3）Rerolling fermentation process：
By step（2）Dough A and step after fermentation（1）The remaining all raw materials weighed mix jointly, then add its total matter
Clear water, 0.2 ~ 0.5% dry ferment of amount 5 ~ 10%, are stirred continuously and dough B are made with face, dough B then is put into fermenting case
Interior carry out fermentation process, during which to control the minimum temperature in fermenting case be 28 DEG C, maximum temperature is 30 DEG C, with 0.2 ~ 0.25 DEG C/
Temperature in fermenting case is risen to 30 DEG C and then again with 0.2 ~ 0.25 DEG C/min cooling rate by fermenting case by min programming rate
Interior temperature is down to 28 DEG C, and continuous loop control management is so carried out to the temperature in fermenting case, is taken after 1.5 ~ 2h of fermentation process
Go out standby；
（4）Embryo baking processing processed：
To step（3）Dough B after processing carries out stamp and biscuit embryo is made after pricking hole processing, and biscuit embryo then is put into baking
Taking-up is cooled to room temperature after baking processing is carried out in oven.
A kind of 2. preparation method of infant's Teething biscuit according to claim 1, it is characterised in that step（1）Middle institute
Each material for stating and corresponding parts by weight are：73 portions of wheat flours, 7 parts of wheat bran powder, 28 portions of corn flour, 8 parts of black sesame powders, 6
Part egg, 13 portions of white granulated sugars, 7 parts of xylitols, 2 parts of honey, 9 portions of cream, 0.3 part of ammonium hydrogen carbonate, 0.2 portion of salt, 2 parts of bacterium fibres
Dimension element, 8 portions of soybean oils.
A kind of 3. preparation method of infant's Teething biscuit according to claim 1, it is characterised in that step（2）Middle institute
The stirring stated and the speed of agitator in face are 550 ~ 580 revs/min.
A kind of 4. preparation method of infant's Teething biscuit according to claim 1, it is characterised in that step（3）Middle institute
The stirring stated and the speed of agitator in face are 400 ~ 440 revs/min.
A kind of 5. preparation method of infant's Teething biscuit according to claim 1, it is characterised in that step（4）Middle institute
Control the fire in a stove before fuel is added temperature bakeed during the baking processing stated is 195 ~ 205 DEG C, face fire temperature is 175 ~ 185 DEG C, processing time for 3 ~
5min, the fire in a stove before fuel is added and face fire temperature are then adjusted to 210 ~ 220 DEG C, processing time is 6 ~ 8min, finally by the fire in a stove before fuel is added and face fire temperature
Degree is down to 145 ~ 150 DEG C, and processing time is 2 ~ 4min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711408761.0A CN107788078A (en) | 2017-12-22 | 2017-12-22 | A kind of preparation method of infant's Teething biscuit |
Applications Claiming Priority (1)
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| CN201711408761.0A CN107788078A (en) | 2017-12-22 | 2017-12-22 | A kind of preparation method of infant's Teething biscuit |
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| CN107788078A true CN107788078A (en) | 2018-03-13 |
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| CN201711408761.0A Pending CN107788078A (en) | 2017-12-22 | 2017-12-22 | A kind of preparation method of infant's Teething biscuit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887347A (en) * | 2018-08-28 | 2018-11-27 | 安徽大大食品有限公司 | A kind of wheel shape infant Teething biscuit and its processing method |
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| CN107173411A (en) * | 2017-07-10 | 2017-09-19 | 李郑松 | A kind of preparation method of nutrition Selenium-enriched fermentation biscuit |
| CN107173412A (en) * | 2017-07-11 | 2017-09-19 | 李郑松 | A kind of preparation method of Green Tea Extract biscuit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2179661A1 (en) * | 2008-10-23 | 2010-04-28 | Generale Biscuit | Biscuit comprising guar gum in a rod-like form |
| CN102550624A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Method for producing low-sugar nutrient biter biscuits |
| CN103609639A (en) * | 2013-11-22 | 2014-03-05 | 张莲娥 | Biscuit suitable for nursing stomachs of medical workers |
| CN104642464A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Tooth grinding biscuit making method |
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| CN106035483A (en) * | 2016-05-31 | 2016-10-26 | 四川农业大学 | Tartary buckwheat pumpkin biscuits and making method thereof |
| CN107173411A (en) * | 2017-07-10 | 2017-09-19 | 李郑松 | A kind of preparation method of nutrition Selenium-enriched fermentation biscuit |
| CN107173412A (en) * | 2017-07-11 | 2017-09-19 | 李郑松 | A kind of preparation method of Green Tea Extract biscuit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887347A (en) * | 2018-08-28 | 2018-11-27 | 安徽大大食品有限公司 | A kind of wheel shape infant Teething biscuit and its processing method |
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Application publication date: 20180313 |