CN109619144A - One kind is ground one's teeth in sleep stick candy and its production technology - Google Patents
One kind is ground one's teeth in sleep stick candy and its production technology Download PDFInfo
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- CN109619144A CN109619144A CN201811649137.4A CN201811649137A CN109619144A CN 109619144 A CN109619144 A CN 109619144A CN 201811649137 A CN201811649137 A CN 201811649137A CN 109619144 A CN109619144 A CN 109619144A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000003475 lamination Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 230000006835 compression Effects 0.000 claims abstract description 6
- 238000007906 compression Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 235000015895 biscuits Nutrition 0.000 claims description 39
- 238000003490 calendering Methods 0.000 claims description 31
- 230000005284 excitation Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 5
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 5
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 5
- 239000001099 ammonium carbonate Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 229930003451 Vitamin B1 Natural products 0.000 claims description 3
- 238000005056 compaction Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229960003495 thiamine Drugs 0.000 claims description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 3
- 239000011691 vitamin B1 Substances 0.000 claims description 3
- 235000010374 vitamin B1 Nutrition 0.000 claims description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims 1
- 229910000019 calcium carbonate Inorganic materials 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 239000012535 impurity Substances 0.000 claims 1
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 210000004489 deciduous teeth Anatomy 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- FYHXNYLLNIKZMR-UHFFFAOYSA-N calcium;carbonic acid Chemical compound [Ca].OC(O)=O FYHXNYLLNIKZMR-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000007903 penetration ability Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B2/00—Baking apparatus employing high-frequency or infrared heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
- A21C3/024—Dough-sheeters; Rolling-machines; Rolling-pins using one or more rollers with an axis of rotation substantially parallel or oblique to the direction of dough transport
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
- A21C9/088—Folding or bending discrete dough pieces or dough strips
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It grinds one's teeth in sleep stick candy and its production technology the present invention relates to one kind.Stick candy of grinding one's teeth in sleep of the invention, it includes the weight ratio of following components and each component: wheat flour: 40-65%, starch: 5-15%, whole-fat milk powder: 1-5%, glucose 5-15%, maltodextrin: 2-10%, soy meal: 3-13%, yeast: 0.2-2%.The production technology of stick candy of grinding one's teeth in sleep of the invention is the following steps are included: step 1: step 2: dough preparing fermentation, step 3: lamination, step 4: compression, step 5: rolling cut, step 6: baking, baking temperature is 90-270 degree, baking time is 10-50 minutes, step 7: cooling drying, and drying temperature is 55-100 degree, drying time is 0.5-15 hours, humidity 30-70%RH.Compared to existing rod production process of grinding one's teeth in sleep, production technology of the present invention can increase the hardness of Molars rod and the broken resistance of enhancing Molars rod, and production technology production process of the present invention is few, step is simple, high production efficiency.
Description
Technical field
The present invention relates to the molding technical field of biscuit, in particular to one kind is ground one's teeth in sleep stick candy and its production technology.
Background technique
The eruption of baby's deciduous teeth is late by 12 months mostly between 4-10 months.The child of general one full year of life has 6-8
Tooth.During deciduous teeth eruption, the saliva of baby, which is measured, to be increased, and is slobbered, is enjoyed chewing on hard thing, can place a digit into mouth
It is medium.These phenomenons are all the performances of deciduous teeth abnormal sensory caused by compressing gum nerve before eruption, are prompted immature
Deciduous teeth making great efforts to overcome the covering of gum, so in this time, baby, which likes catching thing, just to be stung, it is both dangerous or
It is unhygienic, it is therefore desirable to give baby some products of grinding one's teeth in sleep, help deciduous teeth eruption, and also have trained the oral cavity of baby in time simultaneously
Masticatory function occurs there are many kinds of Molars rods currently on the market, but they have really up to the mark, can injure the lip or tooth of baby
Gum, some is excessively crisp, can choke and cause danger in baby's tracheae, and what is had is expensive, is unfavorable for promoting.
Summary of the invention
It is harder tough that the purpose of the present invention is to provide a kind of mouthfeels, and the good stick candy of grinding one's teeth in sleep of broken resistance performance, life
Produce high-efficient and its production technology.
The object of the present invention is achieved like this:
One kind is ground one's teeth in sleep stick candy, characterized in that the weight ratio including following components and component: wheat flour: 40-65%, starch:
5-15%, whole-fat milk powder: 1-5%, glucose 5-15%, maltodextrin: 2-10%, soy meal: 3-13%, yeast: 0.2-2%, carbonic acid
Calcium 0.5-1.2%, ammonium hydrogen carbonate: 0.2-1.5%, sodium bicarbonate: 0.2-1.5%, edible salt: 0.2-1.5%, vitamin B1:
0.001-0.002%。
The purpose of the present invention is to provide a kind of hardness that can increase Molars rod and the broken resistance of enhancing Molars rod, life
Produce the production technology of high-efficient stick candy of grinding one's teeth in sleep.
The object of the present invention is achieved like this:
One kind is ground one's teeth in sleep stick candy and its production technology, characterized in that the following steps are included:
Step 1: raw material preparation, according to weight needed for each component in formula weigh wheat flour, starch, whole-fat milk powder, glucose,
Maltodextrin, soy meal, vitamin, yeast and water；
Step 2: dough preparing fermentation, by wheat flour, starch, whole-fat milk powder, glucose, maltodextrin, soy meal, vitamin,
Yeast, water pour into blender, and blender stirs 20-60 minutes until dough is formed；
Step 3: lamination, the dough mixed up transfer out after lamination machine is pressed into face band；
Step 4: compression, dough transfer out after compressing roll compaction, form the face band with a thickness of 1-7cm；
Step 5: rolling cut, face band export after rolling cut molding machine slitting, obtain the biscuit green compact of strip；
Step 6: baking, after biscuit green compact enter oven, be respectively completed in oven each region expansion, sizing, dehydration, on
The baking process of color, baking temperature are 90-270 degree, and baking time is 10-50 minutes；
Step 7: cooling drying, biscuit is cooling with canvas apron after coming out of the stove, while using microwave excitation heat generating device to biscuit
It is dried, to reach reasonable moisture requirement, drying temperature is 55-100 degree, and drying time is 0.5-15 hours, and humidity is
30-70%RH。
The present invention can also improve further below.
Step 4 the specific steps are dough transfers out after multipair calendering roller group is constantly compressed, and rolls roller group
Compression spacing is gradually reduced.
Step 2 further includes, be added in blender the good ammonium hydrogen carbonate of water-solubleization, sodium bicarbonate, edible salt it is molten
Liquid.
The specific steps of step 3 are as follows: recycle continuous calendering dough using lamination machine, recycle and constantly folded in calender line
Dough, so that dough can reach required compactness.
It further include that step 8 selects base between step 6 and step 7, it is form is imperfect, in uneven thickness or be mixed with miscellaneous
The dough base of matter picks, and guarantees the qualification rate of biscuit finished product.
Further include step 9 between step 7 and step 8: sort, biscuit come out of the stove after carry out finished product pick up choosing, overlapping,
Uneven color is even, be charred, has pollution, the form biscuit for not meeting organoleptic indicator's requirement such as imperfect to pick.
In step 5, the length 7-10cm of biscuit green compact;Width is 11-17cm.
In step 7, biscuit green compact deliver into oven by the woven belt of certain speed.
In step 6, in baking process, in real time according to the form of finished product, furnace temperature, furnace speed and each air door are adjusted in time
Switch degree.
Beneficial effects of the present invention are as follows:
(1) mouthfeel of Molars rod of the invention is harder tough, and broken resistance performance is good, to increase the use of Molars rod
Time extends service life.
(2) existing rod production process of grinding one's teeth in sleep is compared, production technology of the present invention can increase the hardness and increasing of Molars rod
The broken resistance of strong Molars rod, and production technology production process of the present invention is few, step is simple, high production efficiency.
(3) moreover, production technology of the present invention is dried biscuit green compact using microwave excitation heat generating device, Ci Zhongfang
Formula whole-course automation does not need manually to participate in, and the baking time of biscuit green compact foreshortens to 20 minutes, to be effectively shortened life
The time is produced, production efficiency is improved.
(4) in addition, dough is connected when lamination machine of the invention works followed by three calendering gaps of the invention
It is continuous to roll three times, therefore dough the more is pressed the more thin, increases the compactness of dough.And dough by folding and is rotated by 90 °, it
After be further continued for rolling, so circulation calendering repeatedly, dough the more is pressed the more uniform so that the density of dough increases, is uniform, from
And the stick candy mouthfeel of grinding one's teeth in sleep produced for being is harder tough, and broken resistance performance is good.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of drying oven of the invention.
Fig. 2 is the structural schematic diagram of lamination machine of the invention.
Specific embodiment
The invention will be further described with reference to the accompanying drawings and embodiments.
Embodiment one, one kind are ground one's teeth in sleep stick candy, the weight ratio including following components and component: wheat flour: 40-65%, shallow lake
Powder: 5-15%, whole-fat milk powder: 1-5%, glucose 5-15%, maltodextrin: 2-10%, soy meal: 3-13%, yeast: 0.2-2%, carbon
Sour calcium 0.5-1.2%, ammonium hydrogen carbonate: 0.2-1.5%, sodium bicarbonate: 0.2-1.5%, edible salt: 0.2-1.5%, vitamin B1:
0.001-0.002%。
Above-mentioned Molars rod biscuit producing process, comprising the following steps:
Step 1: raw material preparation, according to weight needed for each component in formula weigh wheat flour, starch, whole-fat milk powder, glucose,
Maltodextrin, soy meal, vitamin, yeast and water；
Step 2: dough preparing fermentation, by wheat flour, starch, whole-fat milk powder, glucose, maltodextrin, soy meal, vitamin,
Yeast, water pour into blender, and blender stirs 20-60 minutes until dough is formed；
Step 3: lamination, the dough mixed up transfer out after lamination machine is pressed into face band；
Step 4: compression, dough transfer out after compressing roll compaction, form the face band with a thickness of 1-7cm；
Step 5: rolling cut, face band export after rolling cut molding machine slitting, obtain the biscuit green compact of strip；
Step 6: baking, after biscuit green compact enter oven, be respectively completed in oven each region expansion, sizing, dehydration, on
The baking process of color, baking temperature are 90-270 degree, and baking time is 10-50 minutes；
Step 7: cooling drying, biscuit is cooling with canvas apron after coming out of the stove, while using microwave excitation heat generating device to biscuit
It is dried, to reach reasonable moisture requirement, drying temperature is 55-100 degree, and drying time is 0.5-15 hours, and humidity is
30-70%RH。
The present invention can also improve further below.
Step 4 the specific steps are dough transfers out after multipair calendering roller group is constantly compressed, and rolls roller group
Compression spacing is gradually reduced.
Step 2 further includes, be added in blender the good ammonium hydrogen carbonate of water-solubleization, sodium bicarbonate, edible salt it is molten
Liquid.
The specific steps of step 3 are as follows: recycle continuous calendering dough using lamination machine, recycle and constantly folded in calender line
Dough, so that dough can reach required compactness.
It further include that step 8 selects base between step 6 and step 7, it is form is imperfect, in uneven thickness or be mixed with miscellaneous
The dough base of matter picks, and guarantees the qualification rate of biscuit finished product.
Further include step 9 between step 7 and step 8: sort, biscuit come out of the stove after carry out finished product pick up choosing, overlapping,
Uneven color is even, be charred, has pollution, the form biscuit for not meeting organoleptic indicator's requirement such as imperfect to pick.
In step 5, the length 7-10cm of biscuit green compact;Width is 11-17cm.
In step 7, biscuit green compact deliver into oven by the woven belt of certain speed.
In step 6, in baking process, in real time according to the form of finished product, furnace temperature, furnace speed and each air door are adjusted in time
Switch degree.
As shown in Figure 1, drying oven of the invention, including furnace body 41, feeding conveyor 43 and outfeed belt conveyor 44, the furnace body 41
Interior to be equipped with conveyer 42 in furnace, the feeding conveyor 43 and outfeed belt conveyor 44 are respectively arranged on the front-end and back-end of furnace body 41,
The furnace body 41 is equipped with microwave excitation heat generating device 45.Drying oven of the invention is heated using microwave excitation heat generating device 45
The biscuit in furnace body 41 is dried, microwave excitation heat generating device 45 generates microwave, and microwave does not need heat transfer when heating to biscuit, directly
It connects and biscuit is heated；And microwave penetration ability is strong, heating is fast, can quickly improve biscuit temperature in the several seconds, to improve
Drying oven drying rate and baking efficiency of the invention.
As the more specific technical solution of the present invention.
The furnace body 41 is in elongated shape.
The top of the furnace body 41 is equidistantly provided at least two microwave excitation heat generating devices 45 along its length, from
And make everywhere all microwave heating drying biscuits in furnace body 41, it dries visibly homogeneous.
Conveyer 42 is arranged along the length direction of furnace body 41 in the furnace.
The feed end of conveyer 42 and discharge end extend respectively to the front-end and back-end of furnace body 41 in the furnace.
The feed end of conveyer 42 is located at the lower section of feeding conveyor 43 in the furnace, the discharging of conveyer 42 in the furnace
End is located at the top of outfeed belt conveyor 44.
The working principle of drying oven of the invention:
When drying oven of the invention works, microwave excitation heat generating device 45 works after being powered, and biscuit is defeated feeding conveyor 43
It send in lower entrance furnace body 41, biscuit conveys in furnace from front end under the work of conveyer 42 to the back-end in furnace, in microwave excitation
Biscuit fever baking, biscuit are come out of the stove under the action of heat generating device 45, and outfeed belt conveyor 445 conveys it toward next procedure, this hair
Bright drying oven whole-course automation does not need manually to participate in, and baking time foreshortens to 20 minutes, fast baking, baking efficiency
It is high.
Lamination machine of the invention, as shown in Fig. 2, it include the first calendering device 1 and the second calendering device 2, described first
Upper conveyor belt 4 and lower conveyer belt 7 are equipped between calendering device 1 and the second calendering device 2, the upper conveyor belt 4 is located at lower conveying
With 7 top, first calendering device 1 includes the first rack 11, and first rack 11 is equipped with 12 He of the first stack
Second stack 13, the first stack 12 and 13 phase of the second stack are from setting, to form the first calendering gap 14, the second calendering
Device 2 is equipped with third stack 22, the 4th stack 23 and the 5th stack 24, and the third stack the 22, the 4th is pressed
Prolong 24 liang of two-phases of roller 23 and the 5th stack from setting, to form second between third stack 22 and the 5th stack 24
Roll gap 25, rolls gap 26, first calendering to form third between the 4th stack 23 and the 5th stack 24
The lower section in gap 14 is equipped with deflector chute 31, and the lower end of the deflector chute 31 is equipped with the swing for folding dough and folds dough mechanism
3, described swing folds the top that dough mechanism 3 is located at lower conveyer belt 7.
As the more specific technical solution of the present invention.
4th stack 23 and the 5th stack 24 are located at the top of third stack 22, the 5th stack 24
Positioned at 23 side of the 4th stack.
The top of the lower conveyer belt 7 is equipped with dough rotating mechanism 5, and the dough rotating mechanism 5 includes dough electric rotating
Base 51, dough rotating electric machine 52 and dough rotate material grasping arm 53, and dough rotating electric machine 52 is set to dough electric rotating base 51
On, the dough rotation material grasping arm 53 is set on the motor shaft of dough rotating electric machine 52, and the dough rotates material grasping arm 53
Including cylinder block 54 and clamping jaw cylinder 55, clamping jaw cylinder 55 is set on cylinder block 54, sets on the output end of the clamping jaw cylinder 55
There is dough clamping jaw 56.When dough is delivered to the lower section of dough rotating mechanism 5, the clamping jaw cylinder 55 drives dough clamping jaw 56 to press from both sides
Firmly dough, later, dough rotating electric machine 52 drive dough rotation material grasping arm 53 to be rotated by 90 °, then 55 drive surface of clamping jaw cylinder
Group's clamping jaw 56 unclamps dough, and dough falls in lower conveyer belt 7, keeps moving forward.
As the more detailed technical solution of the present invention.
The dough rotating mechanism 5 is slidably arranged in the top of lower conveyer belt 7.
The swing folds dough mechanism 3 and includes leading bucket oscillating motor 32, crank 33, sliding block 34 and leading bucket 35,
The leading bucket 35 is rotatably arranged on the lower section in the first rack and being located at deflector chute 31, and the top of the leading bucket 35 is opened wide,
The bottom of the leading bucket 35 is equipped with the discharge port of a shape, and the discharge port is located at the top of lower conveyer belt, the leading bucket
35 top is fixedly connected with sliding block 34, and the sliding block 34 is horizontally set in the first rack, one end of the crank 33 with lead
The motor axis connection of charging basket oscillating motor 32, the other end and sliding block 34 of the crank 33 are rotatablely connected.Leading bucket of the invention
Oscillating motor 32 swings back and forth before and after driving leading bucket 35 with sliding block 34 by crank 33, so that the discharge port of leading bucket 35 is fallen
The serpentine-like shape multilayer folding of dough out is in lower conveyer belt 7.
The size < second in the size < third calendering gap 26 in first calendering gap 14 rolls the size in gap 25.
Therefore, dough successively passes through the second calendering gap 25, third calendering gap 26, first calendering gap 14, and dough the more is pressed the more thin,
Increase the compactness of dough.And dough continues to roll later, dough the more is pressed the more uniform by folding and being rotated by 90 °.
The working principle of the invention:
Dough 6 enters from 7 left end of lower conveyer belt, and when dough reaches 5 lower section of dough rotating mechanism, dough rotating mechanism 5 is by face
Group is rotated by 90 °, and lower conveyer belt 7 continues to convey dough 6 toward the second calendering device 2, when dough 6 reaches 2 station of the second calendering device
When, dough successively passes through the second calendering gap 25 and third calendering gap 26, and dough is reversely delivered to upper conveying after calendering
On band 4, dough is delivered to the first calendering device 1 by upper conveyor belt 4, and dough 6 is by the first calendering gap 14, the dough after calendering
It is successively delivered in deflector chute 31 and leading bucket 35 downwards, at the same time, leading bucket oscillating motor 32 passes through crank 33 and sliding block
It swings back and forth before and after 34 driving leading buckets 35, so that the serpentine-like shape multilayer folding of the dough fallen out from the discharge port of leading bucket 35
In lower conveyer belt 7, to realize folding dough.Dough 6 is delivered to the lower section of dough rotating mechanism 5, dough whirler again
Dough is rotated by 90 ° by structure 5 again, and so circulation rolls dough repeatedly, until dough 6 achievees the effect that required.Dough
After the repeated multiple times calendering of the present invention, achieve the purpose that increase dough density.
Claims (10)
- The stick candy 1. one kind is ground one's teeth in sleep, characterized in that the weight ratio including following components and each component: wheat flour: 40-65%, Starch: 5-15%, whole-fat milk powder: 1-5%, glucose 5-15%, maltodextrin: 2-10%, soy meal: 3-13%, yeast: 0.2-2%.
- 2. stick candy of grinding one's teeth in sleep according to claim 1, characterized in that further include following components, calcium carbonate 0.5-1.2%, carbonic acid Hydrogen ammonium: 0.2-1.5%, sodium bicarbonate: 0.2-1.5%, edible salt: 0.2-1.5%, vitamin B1: 0.001-0.002%.
- 3. a kind of stick candy and its production technology of grinding one's teeth in sleep as described in claim 1, characterized in that the following steps are included:Step 1: raw material preparation, according to weight needed for each component in formula weigh wheat flour, starch, whole-fat milk powder, glucose, Maltodextrin, soy meal, vitamin, yeast and water；Step 2: dough preparing fermentation, by wheat flour, starch, whole-fat milk powder, glucose, maltodextrin, soy meal, vitamin, Yeast, water pour into blender, and blender stirs 20-60 minutes until dough is formed；Step 3: lamination, the dough mixed up transfer out after lamination machine is pressed into face band；Step 4: compression, dough transfer out after compressing roll compaction, form the face band with a thickness of 1-7cm；Step 5: rolling cut, face band export after rolling cut molding machine slitting, obtain the biscuit green compact of strip；Step 6: baking, after biscuit green compact enter oven, be respectively completed in oven each region expansion, sizing, dehydration, on The baking process of color, baking temperature are 90-270 degree, and baking time is 10-50 minutes；Step 7: cooling drying, biscuit is cooling with canvas apron after coming out of the stove, while biscuit being dried using drying oven, Drying oven is dried biscuit using microwave excitation heat generating device, and drying temperature is 55-100 degree, drying time 0.5-15 Hour, humidity 30-70%RH.
- 4. grind one's teeth in sleep according to claim 2 stick candy and its production technology, characterized in that step 4 the specific steps are faces Group transfers out after successively compressing by multiple groups calendering roller group, and the calendering ratio for rolling roller group is gradually reduced.
- 5. grind one's teeth in sleep according to claim 3 stick candy and its production technology, characterized in that step 2 further includes, toward blender The interior solution that the good ammonium hydrogen carbonate of water-solubleization, sodium bicarbonate, edible salt is added.
- 6. grind one's teeth in sleep according to claim 5 stick candy and its production technology, characterized in that the specific steps of step 3 are as follows: benefit Continuous calendering dough is recycled with lamination machine, recycles in calender line and constantly folds dough, so that dough can reach required close Solidity.
- 7. grind one's teeth in sleep according to claim 3 stick candy and its production technology, characterized in that between step 6 and step 7 also Base is selected including step 8, dough base that is form is imperfect, in uneven thickness or being mixed with impurity picks.
- 8. grind one's teeth in sleep according to claim 7 stick candy and its production technology, characterized in that between step 7 and step 8 also Including step 9: sorting, biscuit carries out finished product after coming out of the stove and picks up choosing, and overlapping, uneven color is even, be charred, has pollution, form endless The biscuit for not meeting organoleptic indicator's requirement such as whole picks.
- 9. grind one's teeth in sleep according to claim 7 stick candy and its production technology, characterized in that in step 5, biscuit green compact Length 7-10cm;Width is 11-17cm.
- 10. grind one's teeth in sleep according to claim 8 stick candy and its production technology, characterized in that in step 7, baking process In, in real time according to the form of finished product, the switch degree of furnace temperature, furnace speed and each air door is adjusted in time.
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