CN110771660A - Infant molar rod and preparation method thereof - Google Patents
Infant molar rod and preparation method thereof Download PDFInfo
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- CN110771660A CN110771660A CN201911059763.2A CN201911059763A CN110771660A CN 110771660 A CN110771660 A CN 110771660A CN 201911059763 A CN201911059763 A CN 201911059763A CN 110771660 A CN110771660 A CN 110771660A
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- dough
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- pumpkin
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000000832 Ayote Nutrition 0.000 claims abstract description 36
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 36
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 36
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 36
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 241000237502 Ostreidae Species 0.000 claims abstract description 19
- 235000020636 oyster Nutrition 0.000 claims abstract description 19
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 18
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 206010006514 bruxism Diseases 0.000 claims abstract description 12
- 241000219122 Cucurbita Species 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 210000004489 deciduous teeth Anatomy 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 6
- 230000018109 developmental process Effects 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a baby teeth grinding rod which comprises the following components in percentage by mass: 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder, wherein the sum of the percentages of the components is 100%; not only can provide nutrient substances for the infants in the growth and development process, but also can relieve discomfort in the sprouting process of deciduous teeth; the preparation method is simple and easy to operate.
Description
Technical Field
The invention belongs to the technical field of baby food, and particularly relates to a baby teeth grinding rod and a preparation method thereof.
Background
The baby is in deciduous teeth germination period, and the thing is liked to be bitten to the running water often, puts into the mouth with the finger, and these expressions all are the discomfort that the oppression of gum nerve led to the fact, and in order to let the baby alleviate discomfort, avoid it to sting finger, other unhygienic or unsafe thing, most mother can eat the stick of grinding one's teeth for the baby, not only can temper the oral cavity function of chewing, can also help the sprouting of deciduous teeth.
At present, the teeth grinding rods on the market are various in types, edible teeth grinding rods and non-edible teeth grinding rods are available, the edible teeth grinding rods are too hard, the gums and the like of infants are easily damaged, and the nutrition cost is low; the non-edible molar rod is mostly made of materials such as silica gel and the like, has certain flexibility, but is not edible and cannot provide proper nutrition for infants.
Disclosure of Invention
The invention aims to provide a baby teeth grinding rod which can provide rich nutrition for a baby and relieve discomfort in the process of germinating deciduous teeth.
The technical scheme adopted by the invention is that the infant molar bar comprises the following components in percentage by mass: 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder, wherein the sum of the percentages of the components is 100%.
The invention adopts another technical scheme that a preparation method of the infant molar rod is implemented according to the following steps:
step 1, weighing 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, steaming the pumpkins, peeling the pumpkins to prepare pumpkins paste, steaming the red dates, and removing the kernels to prepare red date paste for later use;
step 3, mixing the pumpkin paste and the red date paste in the step 2 with the flour, the yolk liquid, the milk powder and the oyster powder in the step 1, and kneading into dough;
step 4, wrapping the dough obtained in the step 3 with a preservative film for proofing;
and 5, cutting the dough proofed in the step 4, putting the dough into a mold for molding, putting the dough into an oven for baking, discharging the dough out of the oven, and cooling to normal temperature to obtain the molar rod.
The present invention is also characterized in that,
in the step 4, the time for fermentation is 20-30 min, and the temperature is 30-40 ℃.
In the step 5, the baking temperature is 160-180 ℃, and the baking time is 15-25 min.
In the step 5, the degree of the tooth grinding rod is 0.6-0.8 cm.
The baby molar stick has the beneficial effects that the oyster powder is added, so that zinc element can be provided for a baby, the intelligence development of the baby is promoted, the milk powder is added, the taste of the molar stick can be improved, the baby has certain familiarity, the baby is willing to use, the milk powder contains more nutrient components, rich nutrition can be provided for the baby, the pumpkin and the red date are easy to digest and absorb, meanwhile, the nutrition can be supplemented for the baby, and the hardness is certain, so that the discomfort in the germinating process of the breast teeth can be relieved, and the baby molar stick can be prevented from biting unsafe and unsanitary articles; the preparation method is simple and easy to manufacture.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention provides a baby teeth grinding rod which comprises the following components in percentage by mass: 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder, wherein the sum of the percentages of the components is 100%.
The invention provides a preparation method of a baby molar rod, which is implemented according to the following steps:
step 1, weighing 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, steaming the pumpkins, peeling the pumpkins to prepare pumpkins paste, steaming the red dates, and removing the kernels to prepare red date paste for later use;
step 3, mixing the pumpkin paste and the red date paste in the step 2 with the flour, the yolk liquid, the milk powder and the oyster powder in the step 1, and kneading into dough;
step 4, wrapping the dough obtained in the step 3 with a preservative film, and fermenting for 20-30 min at the temperature of 30-40 ℃;
and 5, cutting the dough proofed in the step 4, putting the dough into a mold for molding, cutting the dough into the length of 0.6-0.8 cm, putting the dough into an oven for baking at the temperature of 160-180 ℃ for 15-25 min, discharging the dough out of the oven, and cooling to the normal temperature to obtain the molar bar.
Example 1
A preparation method of a baby teeth grinding rod is implemented according to the following steps:
step 1, weighing 20% of pumpkin, 42% of flour, 12% of red date, 8% of egg yolk liquid, 0.5% of oyster powder and the balance of milk powder according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, steaming the pumpkins, peeling the pumpkins to prepare pumpkins paste, steaming the red dates, and removing the kernels to prepare red date paste for later use;
step 3, mixing the pumpkin paste and the red date paste in the step 2 with the flour, the yolk liquid, the milk powder and the oyster powder in the step 1, and kneading into dough;
step 4, wrapping the dough obtained in the step 3 with a preservative film, and fermenting for 30min at the temperature of 30 ℃;
and 5, cutting the dough proofed in the step 4, putting the dough into a mold for molding, cutting the dough into 0.6cm long, putting the dough into an oven for baking at the temperature of 160 ℃ for 25min, discharging the dough out of the oven, and cooling to normal temperature to obtain the molar bar.
Example 2
A preparation method of a baby teeth grinding rod is implemented according to the following steps:
step 1, weighing 24% of pumpkin, 46% of flour, 16% of red date, 10% of egg yolk liquid, 1% of oyster powder and the balance of milk powder according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, steaming the pumpkins, peeling the pumpkins to prepare pumpkins paste, steaming the red dates, and removing the kernels to prepare red date paste for later use;
step 3, mixing the pumpkin paste and the red date paste in the step 2 with the flour, the yolk liquid, the milk powder and the oyster powder in the step 1, and kneading into dough;
step 4, wrapping the dough obtained in the step 3 with a preservative film, and fermenting for 20min at the temperature of 40 ℃;
and 5, cutting the dough proofed in the step 4, putting the dough into a mold for molding, cutting the dough into 0.8cm long, putting the dough into an oven for baking at the temperature of 180 ℃ for 15min, discharging the dough out of the oven, and cooling to normal temperature to obtain the molar bar.
Example 3
A preparation method of a baby teeth grinding rod is implemented according to the following steps:
step 1, weighing 22% of pumpkin, 44% of flour, 15% of red date, 9% of egg yolk liquid, 0.8% of oyster powder and the balance of milk powder according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, steaming the pumpkins, peeling the pumpkins to prepare pumpkins paste, steaming the red dates, and removing the kernels to prepare red date paste for later use;
step 3, mixing the pumpkin paste and the red date paste in the step 2 with the flour, the yolk liquid, the milk powder and the oyster powder in the step 1, and kneading into dough;
step 4, wrapping the dough obtained in the step 3 with a preservative film, and fermenting for 25min at the temperature of 35 ℃;
and 5, cutting the dough proofed in the step 4, putting the dough into a mold for molding, cutting the dough into 0.7cm long, putting the dough into an oven for baking at the temperature of 170 ℃ for 20min, discharging the dough out of the oven, and cooling to normal temperature to obtain the molar bar.
The oyster powder is added into the infant molar stick, and the oyster contains zinc, so that zinc element can be provided for the infant, and the intelligence development of the infant is promoted; the milk powder is added, so that the mouth feel of the tooth grinding bar can be improved, a baby has certain familiarity and is willing to use, and the milk powder contains more nutrient components and can provide rich nutrition for the baby; pumpkin contains a large amount of nutrient substances, including polysaccharides which can improve the immune function of the organism, carotenoid which can be converted into vitamin A to promote the development of bones, pectin which can regulate the absorption rate of food, and a large amount of mineral elements and amino acids which are indispensable for the growth and development of infants; the red dates contain rich nutritional ingredients such as protein, saccharides, organic acid, vitamin A, vitamin C, various trace calcium, amino acid and the like; the components are easy to digest and absorb, and the prepared molar rod has certain hardness, so that discomfort in the germinating process of deciduous teeth can be relieved, and unsafe and unsanitary articles can be prevented from being bitten by the molar rod.
Claims (5)
1. The infant molar rod is characterized by comprising the following components in percentage by mass: 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder, wherein the sum of the percentages of the components is 100%.
2. A preparation method of a baby teeth grinding rod is characterized by comprising the following steps:
step 1, weighing 20-24% of pumpkin, 42-46% of flour, 12-16% of red dates, 8-10% of yolk liquid, 0.5-1% of oyster powder and the balance of milk powder according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, steaming the pumpkins, peeling the pumpkins to prepare pumpkins paste, steaming the red dates, and removing the kernels to prepare red date paste for later use;
step 3, mixing the pumpkin paste and the red date paste in the step 2 with the flour, the yolk liquid, the milk powder and the oyster powder in the step 1, and kneading into dough;
step 4, wrapping the dough obtained in the step 3 with a preservative film for proofing;
and 5, cutting the dough proofed in the step 4, putting the dough into a mold for molding, putting the dough into an oven for baking, discharging the dough out of the oven, and cooling to normal temperature to obtain the molar rod.
3. The preparation method of the infant molar stick according to the step 2 is characterized in that in the step 4, the proofing time is 20-30 min, and the temperature is 30-40 ℃.
4. The preparation method of the infant molar rod according to the step 2 is characterized in that in the step 5, the baking temperature is 160-180 ℃ and the baking time is 15-25 min.
5. The preparation method of the infant molar stick according to the step 2 is characterized in that in the step 5, the length of the molar stick is 0.6-0.8 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911059763.2A CN110771660A (en) | 2019-11-01 | 2019-11-01 | Infant molar rod and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911059763.2A CN110771660A (en) | 2019-11-01 | 2019-11-01 | Infant molar rod and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771660A true CN110771660A (en) | 2020-02-11 |
Family
ID=69388310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911059763.2A Pending CN110771660A (en) | 2019-11-01 | 2019-11-01 | Infant molar rod and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110771660A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551043A (en) * | 2011-10-29 | 2012-07-11 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide nutrition supplement food for children and preparation method thereof |
| CN102783648A (en) * | 2012-08-31 | 2012-11-21 | 威海五谷怡健食品有限公司 | Functional food beneficial for intelligence, bone, and child growth and development and preparation method thereof |
| CN105794901A (en) * | 2016-05-18 | 2016-07-27 | 山东高唐永旺食品有限公司 | Goat-milk small steamed bun and preparation method thereof |
| WO2018094589A1 (en) * | 2016-11-23 | 2018-05-31 | 赵映芳 | Infant grinding teeth biscuit and preparation methodthereof |
| CN109122770A (en) * | 2017-06-26 | 2019-01-04 | 蔡寿阳 | A kind of infant grinds one's teeth in sleep yolk cake |
| CN109662125A (en) * | 2017-10-17 | 2019-04-23 | 孙维宝 | Baby teeth grinding stick and preparation method thereof |
| CN109699745A (en) * | 2019-02-28 | 2019-05-03 | 福建农林大学 | A kind of fucosylated oligosaccharide baby formula milk powder and preparation method thereof |
-
2019
- 2019-11-01 CN CN201911059763.2A patent/CN110771660A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551043A (en) * | 2011-10-29 | 2012-07-11 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide nutrition supplement food for children and preparation method thereof |
| CN102783648A (en) * | 2012-08-31 | 2012-11-21 | 威海五谷怡健食品有限公司 | Functional food beneficial for intelligence, bone, and child growth and development and preparation method thereof |
| CN105794901A (en) * | 2016-05-18 | 2016-07-27 | 山东高唐永旺食品有限公司 | Goat-milk small steamed bun and preparation method thereof |
| WO2018094589A1 (en) * | 2016-11-23 | 2018-05-31 | 赵映芳 | Infant grinding teeth biscuit and preparation methodthereof |
| CN109122770A (en) * | 2017-06-26 | 2019-01-04 | 蔡寿阳 | A kind of infant grinds one's teeth in sleep yolk cake |
| CN109662125A (en) * | 2017-10-17 | 2019-04-23 | 孙维宝 | Baby teeth grinding stick and preparation method thereof |
| CN109699745A (en) * | 2019-02-28 | 2019-05-03 | 福建农林大学 | A kind of fucosylated oligosaccharide baby formula milk powder and preparation method thereof |
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Application publication date: 20200211 |