CN110810475A - Preparation method of high-calcium teeth-grinding biscuit for infants - Google Patents
Preparation method of high-calcium teeth-grinding biscuit for infants Download PDFInfo
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- CN110810475A CN110810475A CN201911022700.XA CN201911022700A CN110810475A CN 110810475 A CN110810475 A CN 110810475A CN 201911022700 A CN201911022700 A CN 201911022700A CN 110810475 A CN110810475 A CN 110810475A
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- calcium
- flour
- dough
- baking tray
- biscuit
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 42
- 239000011575 calcium Substances 0.000 title claims abstract description 42
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 206010006514 bruxism Diseases 0.000 title claims description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 34
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 235000007144 ferric diphosphate Nutrition 0.000 claims abstract description 17
- 239000011706 ferric diphosphate Substances 0.000 claims abstract description 17
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims abstract description 17
- 229940036404 ferric pyrophosphate Drugs 0.000 claims abstract description 17
- 238000004904 shortening Methods 0.000 claims abstract description 17
- 235000008939 whole milk Nutrition 0.000 claims abstract description 17
- 238000003825 pressing Methods 0.000 claims abstract description 14
- 238000007873 sieving Methods 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 238000002844 melting Methods 0.000 claims abstract description 7
- 230000008018 melting Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000012149 noodles Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 24
- 235000019871 vegetable fat Nutrition 0.000 claims description 9
- 235000015170 shellfish Nutrition 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 235000020712 soy bean extract Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 3
- 235000014510 cooky Nutrition 0.000 claims 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 159000000007 calcium salts Chemical class 0.000 abstract 1
- 206010043183 Teething Diseases 0.000 description 3
- 230000036346 tooth eruption Effects 0.000 description 3
- 235000008452 baby food Nutrition 0.000 description 1
- 230000009286 beneficial 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D2/366—Tubers, roots
Abstract
The invention discloses a preparation method of a high-calcium infant molar biscuit, which comprises the following steps: respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable oil, potato powder, corn flour, calcium salt, emulsifier and ferric pyrophosphate; melting the weighed vegetable oil, sugar and shortening, uniformly stirring, and adding into a dough mixer; mixing and sieving the weighed wheat flour, whole milk powder, potato powder and corn flour, sieving in a dough kneading machine, stirring for 10-15 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading to obtain dough; pressing the obtained dough into a flour cake with the thickness of 5-8mm by using a noodle press, and then pressing an edible animal biscuit mould to obtain an animal-shaped flour cake; and (3) sequentially placing the flour cakes on a baking tray side by side, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 15-20 minutes to obtain the high-calcium molar biscuits. The invention solves the problems of single nutrition and low content of calcium and iron in the prior art.
Description
Technical Field
The invention belongs to the technical field of infant food, and relates to a preparation method of an infant high-calcium molar biscuit.
Background
The teething biscuits are generally eaten after 6-7 months of infants, the existing infant teething biscuits are hard in taste and single in nutrition, are only used as teething and do not basically provide other nutritional support, but the infants generally need to be supplemented with calcium and iron after 6-7 months.
Disclosure of Invention
The invention aims to provide a preparation method of a high-calcium infant molar biscuit, which solves the problems of single nutrition and low calcium and iron contents in the prior art.
The technical scheme adopted by the invention is that the preparation method of the high-calcium infant tooth-grinding biscuit is implemented according to the following steps:
step 1, respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable fat, potato powder, corn flour, salted shellfish calcium, an emulsifier and ferric pyrophosphate;
step 2, melting and uniformly stirring the vegetable oil, sugar and shortening weighed in the step 1, and then adding the mixture into a dough mixer;
step 3, mixing and sieving the wheat flour, the whole milk powder, the potato powder and the corn flour weighed in the step 1, sieving the mixture in a dough kneading machine, stirring the mixture for 10 to 15 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading the mixture to obtain dough;
step 4, pressing the dough obtained in the step 3 into a flour cake with the thickness of 5-8mm by using a noodle press, and then pressing by using an edible animal biscuit mold to obtain an animal-shaped flour cake;
and 5, sequentially placing the flour cakes on a baking tray in parallel, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 15-20 minutes to obtain the high-calcium molar biscuits.
The present invention is also characterized in that,
and 3, when dough is prepared, adding a proper amount of water according to experience to obtain dough with moderate softness.
The step 1 specifically comprises the following steps:
weighing 50g of wheat flour, 20g of shortening, 5g of sugar, 40g of whole milk powder, 20g of vegetable fat, 20g of potato powder, 20g of corn flour, 5g of seashell calcium, 10g of emulsifier and 3g of ferric pyrophosphate.
The emulsifier is soybean extract.
The vegetable oil is one of soybean oil, peanut oil, rapeseed oil and sesame oil.
The invention has the beneficial effects that:
the molar biscuit prepared by the invention is crisp in taste and rich in calcium and iron, and meets various requirements of infant growth.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention relates to a preparation method of a high-calcium infant molar biscuit, which is implemented according to the following steps:
step 1, respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable fat, potato powder, corn flour, salted shellfish calcium, an emulsifier and ferric pyrophosphate;
step 2, melting and uniformly stirring the vegetable oil, sugar and shortening weighed in the step 1, and then adding the mixture into a dough mixer;
step 3, mixing and sieving the wheat flour, the whole milk powder, the potato powder and the corn flour weighed in the step 1, sieving the mixture in a dough kneading machine, stirring the mixture for 10 to 15 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading the mixture to obtain dough;
step 4, pressing the dough obtained in the step 3 into a flour cake with the thickness of 5-8mm by using a noodle press, and then pressing by using an edible animal biscuit mold to obtain an animal-shaped flour cake;
and 5, sequentially placing the flour cakes on a baking tray in parallel, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 15-20 minutes to obtain the high-calcium molar biscuits.
Wherein, when the dough is prepared in the step 3, a proper amount of water is added according to experience so as to obtain the dough with moderate softness. The step 1 specifically comprises the following steps: weighing 50g of wheat flour, 20g of shortening, 5g of sugar, 40g of whole milk powder, 20g of vegetable fat, 20g of potato powder, 20g of corn flour, 5g of seashell calcium, 10g of emulsifier and 3g of ferric pyrophosphate. The emulsifier is soybean extract. The vegetable oil is one of soybean oil, peanut oil, rapeseed oil and sesame oil.
Example 1
A preparation method of a high-calcium infant molar biscuit is specifically implemented according to the following steps:
step 1, respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable fat, potato powder, corn flour, salted shellfish calcium, an emulsifier and ferric pyrophosphate;
step 2, melting and uniformly stirring the vegetable oil, sugar and shortening weighed in the step 1, and then adding the mixture into a dough mixer;
step 3, mixing and sieving the wheat flour, the whole milk powder, the potato powder and the corn flour weighed in the step 1, sieving the mixture in a dough mixer, stirring the mixture for 10 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading the mixture to obtain dough;
step 4, pressing the dough obtained in the step 3 into a flour cake with the thickness of 5mm by using a noodle press, and then pressing the flour cake with an edible animal biscuit mould to obtain an animal-shaped flour cake;
and 5, sequentially placing the flour cakes on a baking tray in parallel, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 15 minutes to obtain the high-calcium molar biscuits.
Example 2
A preparation method of a high-calcium infant molar biscuit is specifically implemented according to the following steps:
step 1, respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable fat, potato powder, corn flour, salted shellfish calcium, an emulsifier and ferric pyrophosphate;
step 2, melting and uniformly stirring the vegetable oil, sugar and shortening weighed in the step 1, and then adding the mixture into a dough mixer;
step 3, mixing and sieving the wheat flour, the whole milk powder, the potato powder and the corn flour weighed in the step 1, sieving the mixture in a dough mixer, stirring the mixture for 15 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading the mixture to obtain dough;
step 4, pressing the dough obtained in the step 3 into a cake with the thickness of 8mm by using a noodle press, and then pressing the cake by using an edible animal biscuit mold to obtain an animal-shaped cake;
and 5, sequentially placing the flour cakes on a baking tray in parallel, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 20 minutes to obtain the high-calcium molar biscuits.
Example 3
The invention relates to a preparation method of a high-calcium infant molar biscuit, which is implemented according to the following steps:
step 1, respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable fat, potato powder, corn flour, salted shellfish calcium, an emulsifier and ferric pyrophosphate;
step 2, melting and uniformly stirring the vegetable oil, sugar and shortening weighed in the step 1, and then adding the mixture into a dough mixer;
step 3, mixing and sieving the wheat flour, the whole milk powder, the potato powder and the corn flour weighed in the step 1, sieving the mixture in a dough mixer, stirring the mixture for 13 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading the mixture to obtain dough;
step 4, pressing the dough obtained in the step 3 into a flour cake with the thickness of 6mm by using a noodle press, and then pressing the flour cake with an edible animal biscuit mould to obtain an animal-shaped flour cake;
and 5, sequentially placing the flour cakes on a baking tray in parallel, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 18 minutes to obtain the high-calcium molar biscuits.
Claims (5)
1. A preparation method of a high-calcium infant molar biscuit is characterized by comprising the following steps:
step 1, respectively taking a certain amount of wheat flour, shortening, sugar, whole milk powder, vegetable fat, potato powder, corn flour, salted shellfish calcium, an emulsifier and ferric pyrophosphate;
step 2, melting and uniformly stirring the vegetable oil, sugar and shortening weighed in the step 1, and then adding the mixture into a dough mixer;
step 3, mixing and sieving the wheat flour, the whole milk powder, the potato powder and the corn flour weighed in the step 1, sieving the mixture in a dough kneading machine, stirring the mixture for 10 to 15 minutes, adding the seashell calcium, the emulsifier and the ferric pyrophosphate, and continuously stirring and kneading the mixture to obtain dough;
step 4, pressing the dough obtained in the step 3 into a flour cake with the thickness of 5-8mm by using a noodle press, and then pressing by using an edible animal biscuit mold to obtain an animal-shaped flour cake;
and 5, sequentially placing the flour cakes on a baking tray in parallel, preheating the baking tray to 170 ℃, placing the baking tray into the baking tray, and baking for 15-20 minutes to obtain the high-calcium molar biscuits.
2. The method for preparing infant high-calcium bruxism cookie according to claim 1, wherein in the step 3, when making dough, a proper amount of water is added according to experience to obtain dough with moderate softness.
3. The preparation method of the infant high-calcium bruxism biscuit according to claim 1, wherein the step 1 is specifically as follows:
weighing 50g of wheat flour, 20g of shortening, 5g of sugar, 40g of whole milk powder, 20g of vegetable fat, 20g of potato powder, 20g of corn flour, 5g of seashell calcium, 10g of emulsifier and 3g of ferric pyrophosphate.
4. The method for preparing a high calcium infant bruxism cookie according to claim 1, wherein the emulsifier is soybean extract.
5. The method for preparing a high-calcium infant tooth-grinding biscuit according to claim 1, wherein the vegetable oil is any one of soybean oil, peanut oil, rapeseed oil and sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911022700.XA CN110810475A (en) | 2019-10-25 | 2019-10-25 | Preparation method of high-calcium teeth-grinding biscuit for infants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911022700.XA CN110810475A (en) | 2019-10-25 | 2019-10-25 | Preparation method of high-calcium teeth-grinding biscuit for infants |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810475A true CN110810475A (en) | 2020-02-21 |
Family
ID=69550537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911022700.XA Pending CN110810475A (en) | 2019-10-25 | 2019-10-25 | Preparation method of high-calcium teeth-grinding biscuit for infants |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810475A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1878472A (en) * | 2003-11-28 | 2006-12-13 | 株式会社波旁 | Protein-rich baked food and process for producing the same |
| CN101731304A (en) * | 2009-12-24 | 2010-06-16 | 浙江贝因美科工贸股份有限公司 | Tooth grinding food |
| 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 |
| CN106922789A (en) * | 2015-12-29 | 2017-07-07 | 刘磊 | A kind of Teething biscuit |
| CN109418376A (en) * | 2017-08-29 | 2019-03-05 | 韩立娟 | The production method of baby teeth grinding biscuit |
-
2019
- 2019-10-25 CN CN201911022700.XA patent/CN110810475A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1878472A (en) * | 2003-11-28 | 2006-12-13 | 株式会社波旁 | Protein-rich baked food and process for producing the same |
| CN101731304A (en) * | 2009-12-24 | 2010-06-16 | 浙江贝因美科工贸股份有限公司 | Tooth grinding food |
| CN106922789A (en) * | 2015-12-29 | 2017-07-07 | 刘磊 | A kind of Teething biscuit |
| 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 |
| CN109418376A (en) * | 2017-08-29 | 2019-03-05 | 韩立娟 | The production method of baby teeth grinding biscuit |
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Application publication date: 20200221 |
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