CN109769882A - A kind of fast roast method and device of ripe muffin - Google Patents
A kind of fast roast method and device of ripe muffin Download PDFInfo
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Abstract
A kind of fast roast method of ripe muffin, comprising the following steps: (1) take a kind of or ripe powder of multiclass, and it is spare that all ripe powders are obtained mixed powder after mixing；(2) Icing Sugar, water, grease are taken, and three is mixed, it is spare to obtain pasty mixture after mixing evenly；(3) mixed powder of step (1) is added in the pasty mixture obtained by step (2), agitated, pressing mold obtains molding ripe muffin；(4) the resulting ripe muffin of step (3) such as is first subjected at the wet preheating, preheating time is 8~10min；Low temperature hot wind in the progress of ripe muffin is baked again, middle low temperature baking times are 25~30min.A kind of fast roast device of ripe muffin, including etc. wet preheating assembly, hot wind bake component, central processing unit, display, waiting wet preheating assembly wet preheating body, front end conveying mechanism, the water storage mechanism etc. such as includes.The present invention has many advantages, such as that process time is short, low energy consumption, converted products texture is crisp.The invention belongs to ripe muffin production technical fields.
Description
Technical field
The invention belongs to ripe muffin production technical field, in particular to a kind of fast roast method and device of ripe muffin.
Background technique
Traditional ripe muffin of low moisture cellular is a kind of baking-type with Guangdong formula almond cookie, Yangjiang parched rice cake etc. for representative
Ripe powder class Chinese style cake, its production are then to mix the preparatory shortening of powder, including sugar, grease, water with other supplementary materials
Deng wherein Icing Sugar is insoluble, directly mixes and stirs with ripe powder, and repressed molding ripe muffin moisture wet basis is not higher than 10%, most
Low-temperature bake to moisture wet basis is lower than 3% afterwards, the product shortcake delicious and crisp mouth after baking, entrance pineization.The baking process of ripe muffin
Essence is exactly to dehydrate, the process of Mass and heat transfer.From pore Structure Analysis, it is double that ripe muffin belongs to a kind of typical crack/hole
The model of dense media, pore size distribution range is extremely wide, and micro-crack is distributed from nano-pore to micron openings again to submillimeter hole, in drying
In the process, crack and hole are the main places that transport phenomenon occurs as dehydration channel.Due to the structure of ripe muffin itself
Heterogeneous, dehydration channel is also discontinuous, the complicated network structure, under the conditions of high temperature bakes (150 DEG C~200 DEG C), not only moisture
Removing is slow, the hardened structure inside cake easy to form, while the excessively high coking that can cause the ripe muffin in part of temperature, so that cake
Unordered crosslinking occurs for internal duct, and porosity reduces, therefore the processing of this kind of ripe muffin is frequently with low temperature (80 DEG C~130 DEG C)
It is baked when long, molding cake is put into lower than 100 DEG C furnaces by such as a kind of almond cookie and preparation method thereof (CN200810175867.5)
It inside bakes, the time is up to 60 minutes, and energy consumption and time cost are all higher.Moreover, because such product moisture content is lower, structure
It is loose porous, often occur that cake shape defect is scaling-off, and surface layer clast increases in storing and sales process, patterns are fuzzy
The problems such as unclear, influences yield rate and edible sense, causes the preservation of product and transportation cost to increase, especially some ripe powder of high microsteping
Ripe muffin made of expecting.
Summary of the invention
A kind of quick baking for the ripe muffin that process time is short, low energy consumption in view of the above-mentioned problems, the present invention provides, texture is crisp
Roasting method, it also has many advantages, such as, and the ripe muffin powder adhesiveness of processing is good, molding is complete, full color.
It is a further object of the present invention to provide a kind of fast roast devices for the ripe muffin that process time is short, low energy consumption.
A kind of fast roast method of ripe muffin, comprising the following steps:
(1) a kind of or ripe powder of multiclass is taken, and it is spare that all ripe powders are obtained mixed powder after mixing；
(2) Icing Sugar, water, grease are taken, and three is mixed, it is spare to obtain pasty mixture after mixing evenly；
(3) mixed powder of step (1) is added in the pasty mixture obtained by step (2), agitated, pressing mold is formed
Ripe muffin；
(4) the resulting ripe muffin of step (3) such as is first subjected at the wet preheating, and controlling relative humidity is 90%~95%, in advance
Hot temperature is 100 DEG C~110 DEG C, and preheating time is 8~10min；Low temperature hot wind in the progress of ripe muffin is baked again, middle low temperature roasting
The roasting time is 25~30min.
Preferably, the middle roasted loading condition of low temperature hot wind is 24.67 103~30.83 103J/ (kgs), baking temperature
Degree is 120 DEG C~150 DEG C.
Preferably, the loading condition for waiting wet preheating is 20.56 103~22.61 103J/ (kgs).
Preferably, Icing Sugar, water, grease to be to bake percentages, it is followed successively by 45%~60%, 8%~10%, 13%~
18%, the sum of three's percentage is 100%.
Preferably, the granule size of ripe powder is 80 to 120 mesh.
Preferably, grease includes animal fat or vegetable fat.
A kind of fast roast device of ripe muffin, including etc. wet preheating assembly, hot wind bake component, central processing unit, aobvious
Show device, wait wet preheating assembly include etc. wet preheating body, front end conveying mechanism, water storage mechanism, front end electric heating mechanism, polynary point
Mechanism, ultrasonic atomizer, head temperature inductor, humidity sensor are flowed, it includes that hot wind bakes furnace body, rear end that hot wind, which bakes component,
Conveying mechanism, rear end electric heating mechanism, rear end temperature inductor；It bakes furnace body etc. wet preheating body, hot wind to set gradually, front end
Conveying mechanism through etc. wet preheating internal body, front end electric heating mechanism, polynary diversion mechanism the wet preheating machine such as be mounted on
On body, the ultrasonic atomizer being installed on etc. on wet preheating organism sidewall passes through company, the water storage mechanism in polynary diversion mechanism and outside
It connects, the wet preheating internal body such as head temperature inductor, humidity sensor are set to；Rear end conveying mechanism is baked through hot wind
Furnace interior, rear end electric heating mechanism are installed on hot wind and bake on furnace body, and rear end temperature inductor is installed in hot wind baked body
Portion；Front end conveying mechanism, front end electric heating mechanism, polynary diversion mechanism, ultrasonic atomizer, head temperature inductor, humidity sense
Answer device, rear end conveying mechanism, rear end electric heating mechanism, rear end temperature inductor and central processing unit electrical connection, display and
Central processing unit electrical connection.
Preferably, front end electric heating mechanism, rear end electric heating mechanism include electric heating portion, quartz heating-pipe and far infrared
Heating tube, hot wind bake furnace body bottom end and are equipped with quartz heating-pipe and far-infrared heating tube, quartz heating-pipe and far infrared quantity ratio
For 1:2, quartz heating-pipe and far-infrared heating tube are electrically connected with electric heating portion, electric heating portion and central processing unit electrical connection.
Preferably, front end conveying mechanism, rear end conveying mechanism include conveyer belt, frequency converter, motor, and conveyer belt runs through
In etc. wet preheating body and hot wind bake furnace interior, frequency converter connect with motor, motor and conveys band connection, motor
It is electrically connected with central processing unit.
Preferably, the outside for the wet preheating bodies such as water storage mechanism includes water tank, delivery pipe, water pump, and water tank is set to, storage
Water pot is connected through delivery pipe with water pump, and water pump is connected through delivery pipe with polynary diversion mechanism.
Theoretical foundation of the invention:
(1) it will appear the molecular diffusivity water transport of steam or liquid condition when solid material is dry, and in capillary
Pipe gesture (position) can and squeeze the capillary water transport under air effect in it, such moisture diffusion transfer is frequently referred to lead wet existing
As, can also it be referred to as wet guilding, moisture conductance is the characteristic index for measuring moisture diffusion speed speed, and alternatively referred to as moisture transmits
Coefficient, moisture conductance is in the drying process and unstable constant, different with temperature of charge and moisture.
(2) the heated center higher than it of surface of material in convective drying, thus certain temperature is generated inside material
Gradient can promote moisture from high temperature to transfer at low temperature, and this phenomenon is known as leading damp-warm syndrome, for cellular material, in itself
The moisture contained is fewer, and air capacity is more in hole, and steam diffusion is more obstructed, and it is smaller to lead damp-warm syndrome, thus, for by etc. it is wet
Material after warm-up phase inside it can approximation regard no temperature gradient as and exist, baking in hot wind influences ripe muffin moisture and expands in section
The principal element for dissipating speed is wet guilding.
Experimental basis of the invention:
(1) in waiting wet warm-up phase, with the raising of ripe muffin central temperature, the moisture conductance of ripe muffin is in power function
Increase, when ripe muffin central temperature is 100 DEG C, moisture conductance is 34 × 10-6~50 × 10-6(m2·h-1), it is ripe muffin
17~20 times at 20 DEG C of central temperature, it is seen that the central temperature appropriate for improving ripe cake before the baking of middle low temperature hot wind, it can be big
It is improved greatly in the moisture escape velocity of cook stages, accelerates rate of drying.
(2) ripe muffin is distributed in the mist state water droplet in machining medium at 100 DEG C~110 DEG C in waiting wet warm-up phase
At a temperature of flash to steam, steam is evenly distributed on ripe muffin surface layer under hot wind flow, on the one hand sends out with the Icing Sugar of ripe muffin
Raw physical dissolution reaction is increased to the caking property of powder particles and bound, and the surface layer for being conducive to cake forms one layer thin sugared film,
On the other hand the generation that Maillard reaction is also increased in the Icing Sugar particle of superficial dissolution, it is ripe to advantageously account for low moisture cellular
Muffin colouring insufficient problem in surface layer when low temperature bakes.
(3) when 8~10min of the wet preheating such as ripe muffin, central temperature has been basically stable at up to 91.6 DEG C~101 DEG C
Within the scope of this, wait the ripe muffin after wet preheating enter in after low temperature hot wind is baked 25~30min, the wet basis moisture of ripe muffin
Content is all 3% hereinafter, can reach baking terminal.
Beneficial effects of the present invention:
(1) present invention bakes processing by the wet pre- hot-working such as setting and hot wind, ripe waiting wet preheating process segment to improve
The ambient humidity of muffin increases the contact and collision of hydrone and ripe muffin surface layer in machining medium, is conducive to and ripe muffin
The hydrone of internal gutter establishes connection, make ripe muffin enter in low temperature hot wind bake Duan Shineng formed it is continuous orderly dehydrated
Journey is accelerated to bake rate, while assigning ripe muffin crisp texture characteristic.
(2) present invention by etc. wet pre- hot-working when improve ambient humidity, be conducive to the convenient in rapid escape for slowing down steam, thus
The adhesiveness for improving surface layer powder improves the poor disadvantage of ripe muffin mouldability so that ripe muffin face shaping is good, can
The surface integrity of ripe muffin is maintained in room temperature storage, and the breakage rate of ripe muffin during transportation can be reduced, and can protect
Hold the crisp characteristic of the ripe muffin of low moisture cellular.
(3) processing method of the invention and equipment improve the colouring degree on ripe muffin cake surface layer in low temperature baking, warp
Ripe muffin surface color Huang made of the processing method is bright, and uniform and smooth.
(4) the ripe powder that processing method of the present invention adapts to is wider, can also be with various paddy other than the ripe powder of highland barley
The ripe powder compounding such as object, beans, granularity the ripe powder of 80~120 purposes all can, the preparation of especially suitable some high microsteping powders.
Detailed description of the invention
Fig. 1 is the central temperature of each ripe muffin of embodiment and the relational graph of moisture conductance in the present invention.
Fig. 2 is central temperature variation of the ripe muffin of each embodiment in the present invention when waiting wet preheating.
Fig. 3 is single hot wind baking process and the ripe muffin of various embodiments of the present invention production after room storage 30d (day)
Outside drawing.
Fig. 4 is the schematic perspective view that a kind of fast roast of ripe muffin is equipped.
Fig. 5 is the right view that a kind of fast roast of ripe muffin is equipped.
Fig. 6 be etc. it is wet preheating body partial enlarged view.
Fig. 7 is the front view that a kind of fast roast of ripe muffin is equipped.
Fig. 8 is the cross-sectional view in the direction A-A in Fig. 7.
Fig. 9 is the control structure block diagram that a kind of fast roast of ripe muffin is equipped.
Wherein, 1 for etc. wet preheating body, 1-1 be polynary diversion mechanism, 1-2 be front end electricity electric heating portion, 1-3 is humidity
Inductor, 1-4 are head temperature inductor, and 1-5 is conveyance conduit, and 1-6 is electric line, and 1-7 is quartz heating-pipe, and 1-8 is remote
Infrared heating pipe, 2 bake furnace body for hot wind, and 2-1 is rear end temperature inductor, and 2-2 is rear end electricity electric heating portion, and 3 be water tank,
4 be ultrasonic atomizer, and 4-1 is exhaust outlet, and 4-2 is atomizer, and 5 be conveying device, and 5-1 is front end motor, and 5-2 is frequency conversion
Device, 5-3 are front end conveyer belt, and 6 be water pump, and 7 be central processing unit, and 8 be display, and 9 be column.
Specific embodiment
The present invention is further illustrated with reference to the accompanying drawing.
For Fig. 1, the unit of the central temperature of ripe muffin is (DEG C), and the unit of moisture conductance is (m2·h-1)；Wherein lead
Wet coefficient K=- [iWater/γ0▽WAbsolutely], iWaterFor the moisture displacement on unit area in the unit time, kgm-2·h-1。γ0For
Over dry material mass (in terms of dry matter), kgm in unit wet stock volume-3。▽WAbsolutelyFor material moisture (in terms of dry matter) ladder
Degree, kgkg-1·m-1。
For Fig. 3, by taking the different ripe muffin of the ripe powder additive amount of highland barley as an example；Wherein, Fig. 3 (A) is that single hot wind bakes blueness
The ripe muffin of highland barley, Fig. 3 (a) are the ripe muffin of highland barley of embodiment 1, and Fig. 3 (B) is that single hot wind bakes the ripe muffin of mung bean highland barley, Fig. 3
It (b) is the ripe muffin of mung bean highland barley of embodiment 2, Fig. 3 (C) is that single hot wind bakes the ripe muffin of highland barley red bean, and Fig. 3 (c) is to implement
The ripe muffin of highland barley red bean of example 3.
Embodiment one:
A kind of fast roast equipment of ripe muffin, it include etc. wet preheating assembly, hot wind bake component, central processing unit,
Display；Etc. wet preheating assembly, hot wind bake component successively connect, central processing unit and etc. wet preheating assembly, hot wind baking group
Part is connected and is baked by the control to the two, and central processing unit and display electrical connection, display is for showing life
Produce state of a control and situation.
Etc. wet preheating assembly include etc. wet preheating body, front end conveying mechanism, water tank, water pump, conveyance conduit, ultrasound mist
Change device, polynary diversion mechanism, front end electricity electric heating mechanism, head temperature inductor, humidity sensor, front end motor.Etc. wet
Body is preheated by upright supports in plane.Front end conveying mechanism through etc. wet preheating internal body；Front end conveying mechanism
For placing and being conveyed through preliminary prefabricated ripe muffin.Water tank be set to etc. it is wet preheating body side.Front end electric heating machine
Structure includes front end electric heating portion, frequency converter, front end motor.Upper end etc. wet preheating body is equipped with front end electric heating portion, more
First diversion mechanism.Polynary diversion mechanism is connected with delivery pipe, and delivery pipe is connected through water pump with water tank.Ultrasonic atomizer and polynary
Diversion mechanism connection, and the atomizer of ultrasonic atomizer is installed on etc. on the inner wall of wet preheating body.On ultrasonic atomizer also
Equipped with exhaust outlet, wind-discharging baffle is installed at exhaust outlet, wind-discharging baffle is electrically connected with central processing unit, by controlling wind-discharging baffle
Rotation angle so that adjust exhaust air rate.The water of water tank is delivered to polynary diversion mechanism, polynary shunting by water pump, delivery pipe
Mechanism is sprayed by ultrasonic atomizer again to be entered etc. in wet preheating machine body at droplet, the humidity of wet preheating body such as increases.Front end
Electric heating mechanism be used for etc. wet preheating body heated.Etc. being also equipped with head temperature inductor, wet in wet preheating machine body
Spend inductor, head temperature inductor, humidity sensor with central processing unit be electrically connected, and will test etc. wet preheating machine
Intracorporal temperature, humidity data pass to central processing unit.Front end conveying mechanism includes front end conveyer belt, front end motor and change
Frequency device, front end motor conveys band connection through frequency converter and front end, preceding by the movement of front end motor drive front end conveyer belt
Hold motor be set to etc. it is wet preheating body front end at.It is front end motor, frequency converter, polynary diversion mechanism, ultrasonic atomizer, preceding
It holds electric electric heating mechanism to be electrically connected (connecting by electric line) with central processing unit, and is controlled by central processing unit.Deng
Wet preheating body bottom end is equipped with quartz heating-pipe and far-infrared heating tube, and quartz heating-pipe and far infrared quantity ratio are 1:2, quartz
Heating tube and far-infrared heating tube are electrically connected with front end electricity electric heating portion.It is logical that central processing unit controls front end electricity electric heating portion
Electricity, and then the heating power of quartz heating-pipe and far-infrared heating tube is controlled, with intracorporal preheating temperatures of wet preheating machine such as controls.
The serpentine-like distribution of quartz heating-pipe, far-infrared heating tube are cylindrical.
It includes that hot wind bakes furnace body, rear end conveying mechanism, rear end electric heating mechanism, rear end temperature sense that hot wind, which bakes component,
Device.Rear end temperature inductor is connected with central processing unit.Hot wind bakes furnace body by upright supports on platform.Rear end conveyer
Structure bakes furnace body through hot wind, and rear end conveying mechanism and front end conveying mechanism are not connected with.Furnace body upper end is baked in hot wind to pacify
Equipped with rear end electric heating portion, hot wind bakes furnace body bottom end and is equipped with quartz heating-pipe and far-infrared heating tube, quartz heating-pipe and remote
Infrared quantity ratio is 1:2, and quartz heating-pipe and far-infrared heating tube are electrically connected with rear end electric heating portion.Central processing unit control
Rear end electricity electric heating portion is powered, and then controls the heating power of quartz heating-pipe and far-infrared heating tube, to control hot wind baking
The intracorporal baking temperature of furnace.The serpentine-like distribution of quartz heating-pipe, far-infrared heating tube are cylindrical.After rear end conveying mechanism includes
Hold conveyer belt, rear end motor, frequency converter.Rear end motor is set to hot wind and bakes at the rear end of furnace body, and rear end motor is through becoming
Frequency device and rear end convey band connection.Rear end motor, frequency converter are connected with central processing unit, and are controlled by central processing unit.
The revolving speed that frequency converter adjusts rear end motor is controlled by central processing unit, and then controls the conveying speed of rear end conveyer belt, it is real
Now control the processing cooking time of muffin.Front end conveyer belt control mode is identical with rear end conveyer belt.Front and back ends conveyer belt is not
It is connected, is respectively controlled by central processing unit.
Such as Fig. 9, the wet preheating body of central processing unit equity etc. wet adjusting be head temperature by receiving internal body
The signal of inductor and humidity sensor feedback, so that the flow of polynary part flow arrangement and the ultrasonic power of atomizer are controlled, into
And the fog discharge amount and Pcnten-1 yne-4 density of body inner cavity are controlled, and control is located at the snakelike quartz heating-pipe of body bottom end and remote
The heating power of infrared heating pipe acts synergistically to stablize internal body relative humidity and central temperature.
In the present embodiment, using a kind of fast roast equipment production ripe muffin of highland barley of ripe muffin, include the following steps:
(1) take the ripe highland barley flour of 100g as spare, the granularity of ripe highland barley flour is 80 mesh.
(2) 45g Icing Sugar, 10g water, 13g lard are taken；Three is mixed, it is spare to obtain pasty mixture after being stirred for uniformly.
(3) the ripe highland barley flour of step (1) is added in step (2) resulting pasty mixture, agitated, pressing mold is obtained into
The ripe muffin of type.
(4) the ripe muffin in step (3) is put into a kind of fast roast equipment of ripe muffin, the wet preheating group such as first passes through
Part such as carries out at the wet preheating, then pass through hot wind bake component carry out in the baking of low temperature hot wind.
For step (4), more specifically: first opening pump switch；The resulting ripe muffin of step (3) is pressed into 1.94kg/
m2Put density along device long axis it is symmetrically placed in etc. on the intracorporal front end conveyer belt of wet preheating machine；Operation equipment, ripe muffin
First the wet preheating such as carry out in wet preheating machine body waiting, waiting the loading condition of wet warm-up phase is 21.59 × 103J/ (kgs), phase
It is 90% to humidity, preheating temperature is 105 DEG C, preheating time 9min；It is roasting that low temperature hot wind in furnace body progress is baked in hot wind again
System, the loading condition of hot wind cook stages are 24.67 × 103J/ (kgs), baking temperature are 120 DEG C, and baking times are
30min.The finally obtained ripe muffin of highland barley.
The moisture content on wet basis (%) of the ripe muffin of the highland barley is 2.81 ± 0.09, and room storage 30d rate of slag falling (%) is
0.76 ± 0.02, breakage rate (%) be 8.05 ± 0.15, chewiness be 341.52 ± 96.56g, brittleness be 2837.72 ±
280.85g.Wherein, d is chronomere's number of days.
Referring to Fig. 2, the central temperature of the ripe muffin of highland barley and etc. wet preheating time relation curve, the ripe muffin of highland barley 0~
Central temperature rises rapidly when 9.5min, tends to be constant after 9.5min, thus the present embodiment select etc. wet preheating time for
9.5min。
Embodiment two:
In the present embodiment, using a kind of fast roast equipment production ripe muffin of mung bean highland barley of ripe muffin, the device used
Identical with embodiment one, the actual conditions setting of production method slightly has difference, includes the following steps:
(1) 70g ripe Semen phaseoli radiati powder and the ripe highland barley flour of 30g are taken, the two is mixed, it is spare to obtain mixed powder after mixing evenly；
Wherein, the granularity of ripe Semen phaseoli radiati powder is 80 mesh of granularity of 100 mesh, ripe highland barley flour.
(2) 55g Icing Sugar, 8g water, 15g rapeseed oil are taken, three is mixed, it is spare to obtain pasty mixture after mixing evenly.
(3) mixed powder of step (1) is added in the pasty mixture made from step (2), agitated, pressing mold is obtained into
The ripe muffin of type.
(4) the ripe muffin in step (3) is put into a kind of fast roast equipment of ripe muffin, the wet preheating group such as first passes through
Part such as carries out at the wet preheating, then pass through hot wind bake component carry out in the baking of low temperature hot wind.
For step (4), more specifically: opening pump switch；Ripe muffin obtained by step (3) is pressed into 2.04kg/
m2Put density along device long axis it is symmetrically placed in etc. it is wet preheating body front end conveyer belt on；Operation equipment, mung bean highland barley
Ripe muffin is first waiting wet preheating body the wet preheating such as to carry out, and waiting the loading condition of wet warm-up phase is 20.56 × 103J/(kg·
S), relative humidity 95%, preheating temperature are 100 DEG C, preheating time 10min；Low temperature in furnace body progress is baked in hot wind again
Hot wind baking, the loading condition of hot wind cook stages are 26.72 × 103J/ (kgs), baking temperature are 130 DEG C, baking times
For 28min.Finally, the ripe muffin of mung bean highland barley is made.
The moisture content on wet basis (%) of the ripe muffin of mung bean highland barley is 2.78 ± 0.17, room storage 30d rate of slag falling (%)
Be 1.35 ± 0.08, breakage rate (%) be 10.11 ± 0.17, chewiness be 110.98 ± 78.19g, brittleness be 1249.12 ±
130.24g。
Referring to Fig. 2, the central temperature of the ripe muffin of mung bean highland barley and etc. wet preheating time relation curve, it is known that mung bean highland barley
Ripe muffin central temperature in 0~10min rises rapidly, tends to be constant after 10min, therefore when the wet preheating such as the present embodiment selection
Between be 10min.
Embodiment three:
In the present embodiment, using a kind of fast roast equipment production ripe muffin of red bean highland barley of ripe muffin, the device used
Identical with embodiment one, the actual conditions setting of production method slightly has difference, includes the following steps:
(1) the ripe highland barley flour of 60g and the ripe red bean powder of 40g are taken, the two is mixed, it is spare to obtain mixed powder after mixing evenly；
Wherein, the granularity of ripe red bean powder is 100 mesh of granularity of 100 mesh, ripe highland barley flour.
(2) 60g Icing Sugar, 9g water, 18g peanut oil are taken, three is mixed, it is spare to obtain pasty mixture after mixing evenly；
(3) mixed powder of step (1) is added in the pasty mixture obtained by step (2), agitated, pressing mold obtains
Molding ripe muffin；
(4) the ripe muffin in step (3) is put into a kind of fast roast equipment of ripe muffin, the wet preheating group such as first passes through
Part such as carries out at the wet preheating, then pass through hot wind bake component carry out in the baking of low temperature hot wind.
For step (4), more specifically: opening pump switch；Ripe muffin obtained by step (3) is pressed into 2.31kg/
m2Put density along device long axis it is symmetrically placed in etc. on the intracorporal front end conveyer belt of wet preheating machine；Operation equipment, highland barley are red
The ripe muffin of beans is first waiting wet preheating body the wet preheating such as to carry out, and waiting the loading condition of wet warm-up phase is 22.61 × 103J/
(kgs), relative humidity 93%, preheating temperature are 110 DEG C, preheating time 8min；It is baked in furnace body progress in hot wind again
The baking of low temperature hot wind, the loading condition of hot wind cook stages are 30.83 × 103J/ (kgs), baking temperature are 150 DEG C, are baked
Time is 25min.
The moisture content on wet basis (%) of the ripe muffin of highland barley red bean is 2.91 ± 0.10, room storage 30d rate of slag falling (%)
Be 1.03 ± 0.10, breakage rate (%) be 7.88 ± 0.17, chewiness be 148.90 ± 45.33g, brittleness be 2699.64 ±
158.92g。
Referring to Fig. 2, the central temperature of the ripe muffin of highland barley red bean and etc. wet preheating time relation curve, the ripe powder of highland barley red bean
Cake central temperature in 0~9min rises rapidly, tends to be constant after 9min, thus the present embodiment select etc. wet preheating time for
9min。
A small amount of mass loss can occur in room storage for ripe muffin, and predominantly surface layer slag-off phenomenon, reason mainly has
3 points: first is that surface layer powder particles are fallen naturally under the effect of gravity；Second is that the accumulation friction occurred between cake and cake；Third is that cake
Bonding is in contact between packaging bag (box).In addition, in the transport and sales process of ripe muffin, due to external collision and people
A degree of mass deficit can also occur for touching, the integrality of ripe muffin is destroyed, especially as this thick fibre of the ripe muffin of highland barley
Tie up low-moisture cellular cake.The moisture content on wet basis (%) of single hot wind baking process and ripe muffin produced by the invention,
The comparison of breakage rate (%) and room storage 30d rate of slag falling (%) is shown in Table 1.Wherein, room storage 30d rate of slag falling (%)=[every
Criticize molding cake gross mass (g) before granulated slag gross mass (g)/storage after room temperature routinely packaging storage 30d of (50) ripe muffin] ×
100%；Breakage rate (%)=and 1- [cake block (the taking quality maximum) quality (g) of ripe muffin after liftoff vertical 1m is fallen/it falls
Preceding ripe muffin quality (g)] } × 100%.
Seen from table 1, ripe muffin produced by the invention, including the ripe muffin of highland barley, the ripe muffin of mung bean highland barley, highland barley red bean are ripe
Muffin, moisture content on wet basis is almost the same compared with the ripe muffin of congener single hot wind baking process production, and this hair
The ripe muffin of same type of the breakage rate and room storage 30d rate of slag falling of the ripe muffin that open-birth produces and the production of single hot wind baking process
Compared to the difference (P < 0.05) for thering is conspicuousness to reduce, illustrate that production technology of the invention is reaching and single hot wind baking process
The shaping characteristic of ripe muffin is significantly increased under the premise of identical baking terminal simultaneously.
Table 1
Table 2
Single hot wind baking process is shown in Table 2 compared with the production time of each embodiment technique of the present invention.
As can be seen from Table 2, the processing method of each embodiment of the present invention compares with the single hot wind baking method of tradition, this hair
Bright method substantially reduces time and energy cost, and total baking used time has saved 27% or more, i.e. production efficiency is improved,
Advantageously reduce energy consumption.
Table 3
The Analyses Methods for Sensory Evaluation Results of single hot wind baking process and the ripe muffin of each embodiment production of the present invention is shown in Table 3.
As shown in Table 3, the ripe muffin overall organoleptic of each embodiment production of the present invention is preferable, and the sense organ of appearance and mouthfeel is commented
The ripe muffin for dividing result to be better than the production of single hot wind baking process, the sensory score result difference of fragrance is little, can achieve ripe
The due organoleptic quality requirement of muffin.
Single hot wind baking process is shown in Table 4 compared with the texture characteristic of ripe muffin produced by the invention.
By table 4 as it can be seen that ripe muffin produced by the invention, including the ripe muffin of highland barley, the ripe muffin of mung bean highland barley and highland barley red bean
Ripe muffin, compared with the ripe muffin of same type of single hot wind baking process production, chewiness has the tendency that reduction, and brittleness has
Increased trend, but hardness and cohesion no significant difference illustrate that ripe muffin produced by the invention is baked compared to single hot wind
The ripe muffin of same type of technique production has more crisp characteristic, and the combination of hardness and internal structure reaches long with low temperature
When bake identical effect, i.e., production method of the present invention to the improvement of ripe muffin mouldability be not by increase cake compactness and
The mode of combination between internal particle.
Table 4
Fig. 3 is single hot wind baking process and outside drawing of the ripe muffin produced by the invention after room storage 30d (day).
Wherein, A is that single hot wind bakes the ripe muffin of highland barley, and a is the ripe muffin of highland barley of embodiment 1, and B is that single hot wind bakes mung bean highland barley
Ripe muffin, b are the ripe muffin of mung bean highland barley of embodiment 2, and C is that single hot wind bakes the ripe muffin of highland barley red bean, and c is embodiment 3
The ripe muffin of highland barley red bean.From the figure 3, it may be seen that the ripe muffin of production of the embodiment of the present invention was produced compared to single hot wind baking process
The ripe muffin of same type, surface text is relatively sharp complete, and color is more full, and colouring degree is bigger, i.e., produced by the invention
Ripe muffin is better than the ripe muffin that single hot wind baking process obtains on shaping characteristic and appearance impression.
Above-described embodiment is to invent preferable embodiment, but embodiments of the present invention are not by the limit of above-described embodiment
System, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of fast roast method of ripe muffin, it is characterised in that: the following steps are included:
(1) a kind of or ripe powder of multiclass is taken, and it is spare that all ripe powders are obtained mixed powder after mixing；
(2) Icing Sugar, water, grease are taken, and three is mixed, it is spare to obtain pasty mixture after mixing evenly；
(3) mixed powder of step (1) is added in the pasty mixture obtained by step (2), agitated, pressing mold obtains molding ripe
Muffin；
(4) the resulting ripe muffin of step (3) such as is first subjected at the wet preheating, and controlling relative humidity is 90%~95%, preheating temperature
Degree is 100 DEG C~110 DEG C, and preheating time is 8~10min；Low temperature hot wind in the progress of ripe muffin is baked again, when middle low temperature bakes
Between be 25~30min.
2. a kind of fast roast method of ripe muffin according to claim 1, it is characterised in that: the middle roasted lotus of low temperature hot wind
Carrier strip part is 24.67 × 103~30.83 × 103J/ (kgs), baking temperature are 120 DEG C~150 DEG C.
3. a kind of fast roast method of ripe muffin according to claim 1, it is characterised in that: wait the loading condition of wet preheating
It is 20.56 × 103~22.61 × 103J/(kg·s)。
4. a kind of fast roast method of ripe muffin according to claim 1, it is characterised in that: Icing Sugar, water, grease are to bake
Percentages are followed successively by 45%~60%, 8%~10%, 13%~18%.
5. a kind of fast roast method of ripe muffin according to claim 1, it is characterised in that: the granule size of ripe powder is
80 to 120 mesh.
6. a kind of fast roast method of ripe muffin according to claim 1, it is characterised in that: grease include animal fat or
Vegetable fat.
7. a kind of fast roast device of ripe muffin, it is characterised in that: including etc. wet preheating assembly, hot wind bake component, center
Processor, display, wait wet preheating assembly include etc. wet preheating body, front end conveying mechanism, water storage mechanism, front end electric heating machine
Structure, polynary diversion mechanism, ultrasonic atomizer, head temperature inductor, humidity sensor, it includes that hot wind bakes that hot wind, which bakes component,
Furnace body, rear end conveying mechanism, rear end electric heating mechanism, rear end temperature inductor；Furnace body is baked successively etc. wet preheating body, hot wind
Setting, front end conveying mechanism through etc. wet preheating internal body, front end electric heating mechanism, polynary diversion mechanism be mounted on
On wet preheating body, the ultrasonic atomizer being installed on etc. on wet preheating organism sidewall passes through the water storage of polynary diversion mechanism and outside
The wet preheating internal bodies such as mechanism connects, and head temperature inductor, humidity sensor are set to；Rear end conveying mechanism is through warm
Wind bakes furnace interior, and rear end electric heating mechanism is installed on hot wind and bakes on furnace body, and rear end temperature inductor is installed on hot wind baking
Roast internal portion；Front end conveying mechanism, front end electric heating mechanism, polynary diversion mechanism, ultrasonic atomizer, head temperature inductor,
Humidity sensor, rear end conveying mechanism, rear end electric heating mechanism, rear end temperature inductor are electrically connected with central processing unit, are shown
Show device and central processing unit electrical connection.
8. a kind of fast roast device of ripe muffin according to claim 7, it is characterised in that: front end electric heating mechanism, after
End electric heating mechanism includes electric heating portion, quartz heating-pipe and far-infrared heating tube, and hot wind bakes furnace body bottom end and is equipped with quartz
Heating tube and far-infrared heating tube, quartz heating-pipe and far infrared quantity ratio are 1:2, and quartz heating-pipe and far-infrared heating tube are equal
It is electrically connected with electric electric heating portion, electric electric heating portion and central processing unit electrical connection.
9. a kind of fast roast device of ripe muffin according to claim 7, it is characterised in that: front end conveying mechanism, rear end
Conveying mechanism includes conveyer belt, frequency converter, motor, conveyer belt through etc. in wet preheating body and hot wind enameling furnace body
Portion, frequency converter are connected with motor, motor and conveying band connection, motor and central processing unit electrical connection.
10. a kind of fast roast device of ripe muffin according to claim 7, it is characterised in that: water storage mechanism includes water storage
Tank, delivery pipe, water pump, water tank such as are set at the outside of wet preheating body, and water tank connects through delivery pipe with water pump, and water pump is through defeated
Pipe is sent to connect with polynary diversion mechanism.
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| CN109769882B (en) | 2022-12-16 |
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