CN112913891A - Preparation method of compressed biscuits and compressed biscuits - Google Patents
Preparation method of compressed biscuits and compressed biscuits Download PDFInfo
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- CN112913891A CN112913891A CN202011634664.5A CN202011634664A CN112913891A CN 112913891 A CN112913891 A CN 112913891A CN 202011634664 A CN202011634664 A CN 202011634664A CN 112913891 A CN112913891 A CN 112913891A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- Food Science & Technology (AREA)
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- Zoology (AREA)
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- Inorganic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a preparation method of compressed biscuits and the compressed biscuits. The crushing step is completed by crushing equipment with a rotary crushing cutter, the rotating speed of the crushing cutter is 500-1500Rpm, and a discharge port of the crushing equipment is provided with a screen hole diameter of D, so that the crushed material with the particle diameter smaller than D can be discharged; wherein D is more than or equal to 8mm and less than or equal to 20 mm. The preparation method of the compressed biscuit provided by the invention provides an improved compressed biscuit preparation scheme in the crushing step in the compressed biscuit preparation process, and is beneficial to improvement of indexes such as taste, bulk density and adhesiveness of the compressed biscuit.
Description
Technical Field
The invention relates to the technical field of compressed food preparation, in particular to a preparation method of a compressed biscuit. The invention also relates to a compressed biscuit.
Background
The compressed biscuit is an emergency food with high energy density, small volume and convenient carrying, and the process generally comprises the steps of mixing powder, roll printing and forming, baking, cooling, crushing, post-mixing, compression forming and the like.
In the existing compressed biscuit preparation process, the types and the proportions of raw materials are emphasized, and the existing compressed biscuit generally adopts flour, milk powder, sugar, grease and the like as main materials and is supplemented with protein powder, salt, nutrients, glucose, a swelling agent and the like. Adding water into the mixed materials, uniformly stirring, performing roll printing forming, baking, cooling to form a base material of the compressed biscuit, crushing the base material, adding auxiliary materials, stirring, and pressing to form the compressed biscuit.
In the process links, except for paying more attention to the raw material ratio, baking, post-mixing and compression molding are generally regarded as key process control points, but the crushing step of the biscuit base stock is lack of attention, so that the influence of the crushing step on indexes such as molding effect, taste and the like of the compressed biscuit is not well known, and therefore, the crushing step and related process steps in the preparation of the compressed biscuit need to be analyzed and tested, so that an improvement scheme can be provided for the existing crushing process links, and the improvement of the related index level of the compressed biscuit product is facilitated.
Disclosure of Invention
In view of the above, the present invention is directed to a method for preparing compressed biscuits, so as to provide a compressed biscuit preparation scheme with improved crushing steps in a compressed biscuit preparation process, so as to facilitate improvement of at least one of the indexes of the compressed biscuit finished product, such as taste, bulk density and adhesiveness.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a preparation method of compressed biscuit comprises mixing raw materials of compressed biscuit with cold flour, rolling, baking to obtain biscuit base material, pulverizing, and compressing to obtain compressed biscuit; the crushing step is completed by crushing equipment with a rotary crushing cutter, the rotating speed of the crushing cutter is 500-1500Rpm, and a screen with a screen mesh aperture of D is arranged at a discharge port of the crushing equipment so as to discharge the crushed material with the particle size smaller than D; wherein D is more than or equal to 8mm and less than or equal to 20 mm.
Further, the crushing apparatus employed a GFSJ-18 type crusher, and the rotation speed of the crushing cutter was set to 1000 Rpm.
Further, the aperture D of the screen mesh is 15 mm.
Further, in the preparation method, the preparation of the biscuit base material comprises the following steps:
s11, putting sugar, oil and fat, a leavening agent, water and salt into a dough mixer, and uniformly mixing;
s12, adding wheat flour, dairy products and protein powder, and stirring uniformly;
s13, rolling and printing the uniformly mixed and stirred materials;
s14, baking;
s15, cooling to form the biscuit base stock;
the raw materials comprise the following components in parts by weight: 62-67 parts of wheat flour, 2-4 parts of dairy products, 1-3 parts of protein powder, 10-16 parts of sugar, 12-18 parts of grease, 0.3-0.8 part of leavening agent and 0.4-1 part of salt.
Further, in the preparation method, the material after the crushing step is made into the compressed biscuit through the following steps:
s31, weighing the crushed biscuit base material, pouring the crushed biscuit base material into a stirring device, adding auxiliary materials, and stirring and mixing;
s32, transferring the mixed materials to a briquetting machine for compression molding, and making the compressed biscuits.
Further, the auxiliary materials added in the step S31 include one or more of grease, sugar, and a nutrition enhancer.
Compared with the prior art, the invention has the following advantages:
according to the preparation method of the compressed biscuits, the rotating speed of the crushing cutter in the crushing step is adjusted to be within a certain range, the material blocks with larger particle sizes are obtained, and then the subsequent pressing process is carried out, so that the produced compressed biscuits have certain improvement in the aspects of indexes such as taste, bulk density and adhesion.
In addition, the GFSJ-18 type pulverizer is adopted for pulverization, so that the advantages of stable operation performance and convenient purchase of the pulverizer can be exerted; meanwhile, the biscuit is favorably ground at a low speed at the rotating speed of 1000Rpm, the crushing damage degree to the biscuit base stock is light, the obtained material particle size meets the requirement, and the taste of the compressed biscuit is favorably improved.
The invention also aims to provide a compressed biscuit which is prepared by the preparation method of the compressed biscuit. Compared with the prior art, the compressed biscuit provided by the invention has certain improvement in the indexes such as taste, bulk density and adhesiveness.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The present invention will be described in detail with reference to examples.
Example one
The embodiment relates to a preparation method of compressed biscuits, and provides a compressed biscuit preparation scheme with improved crushing steps in a compressed biscuit preparation process, which is beneficial to improvement of indexes such as taste, bulk density and adhesiveness of finished compressed biscuits.
The preparation method of the compressed biscuit comprises the steps of mixing the raw materials of the compressed biscuit by a cold flour process, rolling and baking to form a biscuit base material, and then carrying out crushing step to prepare the compressed biscuit by compression. Wherein, the crushing step is completed by crushing equipment with a rotary crushing cutter, the rotating speed of the crushing cutter is 500-1500Rpm, and a discharge hole of the crushing equipment is provided with a screen hole diameter of D, so that the crushed material with the particle diameter smaller than D can be discharged; wherein D is more than or equal to 8mm and less than or equal to 20 mm.
Based on the above-mentioned overall process concept, the pulverizing equipment preferably adopts a pulverizer with a rotation speed of alternating ends, and in the embodiment, the selected pulverizer is of GFSJ-18 type. And (3) replacing a screen of the pulverizer, adjusting the rotating speed of the pulverizer, pouring the baked and cooled biscuit base stock into a hopper of the pulverizer, starting to work after a power supply is turned on, crushing the base stock by a stirring paddle, filtering by the screen, and collecting into a container for pressing.
For the preparation of biscuit base, the following process steps are adopted:
s11, putting sugar, oil and fat, a leavening agent, water and salt into a dough mixer, and uniformly mixing;
s12, adding wheat flour, dairy products and protein powder, and stirring uniformly;
s13, rolling and printing the uniformly mixed and stirred materials;
s14, baking;
s15, cooling to form a biscuit base material;
the raw materials comprise the following components in parts by weight: 62-67 parts of wheat flour, 2-4 parts of dairy products, 1-3 parts of protein powder, 10-16 parts of sugar, 12-18 parts of grease, 0.3-0.8 part of leavening agent and 0.4-1 part of salt. The proportion parts can be adjusted within the listed range, and the obtained product has similar effects on the improvement of indexes such as taste, bulk density, adhesion and the like.
It should be noted that, by adopting the mature processes of mixing, stirring, roll printing, baking and the like, the proportion and the adding sequence of the raw material components are optimized and improved, so that the taste of the compressed biscuits can be improved, the improvement of the crushing step is adapted, the process effect of the crushing step is favorably exerted, and the index improvement of the finished compressed biscuits has a good auxiliary effect.
In this example, various rotation speeds and screen sizes were used, and index comparison tests were performed on the obtained compressed biscuits. The selection of the rotation speed and the screen size can be seen in the following table.
Table 1: table for selecting rotating speed and screen mesh of each experimental group in compressed biscuit base material crushing process
| Crushing parameters | Experimental group A | Experimental group B | Experimental group C |
| Speed of rotation (Rpm) | 3000 | 1500 | 1000 |
| Mesh opening D (mm) | 8 | 15 | 15 |
And respectively carrying out subsequent pressing processes on the materials obtained by the screen mesh at different rotating speeds on the table to prepare the compressed biscuits.
The compressed biscuits corresponding to different experimental groups are tested for taste, hardness and sticking property, and the specific conditions are as follows:
taste testing
1. The test samples were:
the experiment group A is a compressed biscuit obtained by mixing and briquetting crushed materials;
the experiment group B is a compressed biscuit obtained by mixing and briquetting the crushed materials;
the experiment group C is prepared into compressed biscuits by mixing and briquetting the crushed materials;
control group: is a commercial contemporary compressed biscuit product.
2. Subject:
randomly selecting 30 subjects, and performing taste testing by a double-blind method, wherein the testing place is in a tasting room which meets the requirements, and the testing time is 10 a.m: 00-11: 00.
3. experimental methods
The product is mainly evaluated on the aspects of tissue structure and taste, and the product is divided into 5 parts, wherein 5 parts are good, 4 parts are good, 3 parts are general, 2 parts are poor and 1 part is poor.
4. Statistics of results
The experimental data were processed with Excel and statistically analyzed and expressed as mean ± SD (mean ± standard deviation), where P > 0.05 was considered no significant difference, P < 0.05 was considered significant difference, and P < 0.01 was considered very significant difference. The results of the experiments are shown in the following table.
TABLE 2 taste test results
| Group of | Crisp and crisp | Adhesion property | Chewiness of the product |
| Experimental group A | 3.22±0.67 | 2.83±0.59 | 3.31±0.43 |
| Experimental group B | 4.13±0.46 | 4.08±0.56 | 4.18±0.49 |
| Experimental group C | 4.43±0.62 | 4.63±0.46* | 4.57±0.59* |
| Control group | 4.02±0.54 | 4.22±0.53 | 3.97±0.65 |
Note: p < 0.05 compared to before experiment. (. indicates significant difference in corresponding data)
The taste test results of table 2 show that: the experiment group C has better effects on crispness, adhesiveness and chewiness than other non-preferred experiment groups and comparison groups on commercial products, wherein the experiment group C has the best effects on adhesiveness and chewiness and has obvious difference, which shows that the biscuit base material prepared by the method has moderate particle size and proper particle and powder proportion, and the prepared compressed biscuit has good crispness, no burnt mouth and coordinated overall taste.
Hardness and tack testing
1. The test samples were:
the experiment group A is a compressed biscuit obtained by mixing and briquetting crushed materials;
the experiment group B is a compressed biscuit obtained by mixing and briquetting the crushed materials;
the experiment group C is prepared into compressed biscuits by mixing and briquetting the crushed materials;
control group: is a commercial contemporary compressed biscuit product.
2. Experimental methods
The experimental groups A-C verify whether the compressed biscuits can be smoothly demoulded and whether the biscuits are sticky or not at any time during production. The hardness of the compressed biscuits is measured by an RGT-2 microcomputer control electronic universal tester. The center of 1/4 sides of each compressed biscuit was selected as a measuring position and inserted into the sample at a loading rate of 10mm/min (using a cylindrical probe, 5mm in diameter); the maximum force (breaking force) loaded during penetration of the sample is the reference value for the hardness of the compressed biscuit. The same production was selected, 10 samples were measured for each set of experiments, and the average value was calculated as the final hardness value.
3. Statistics of results
The experimental data were processed with Excel, statistical analysis of the test data was performed using t-test, expressed as mean ± SD, with P > 0.05 considered no significant difference, P < 0.05 considered significant difference, and P < 0.01 considered very significant difference. The experimental results are as follows.
Table 3: sticking and punching condition and hardness test result
Note: p < 0.05 compared to before experiment. (. indicates significant difference in corresponding data)
Table 3 the test results show that: the compressed biscuit prepared by the method is not sticky, can be smoothly demoulded, has higher hardness than the non-preferred scheme, is hard and loose, has lower hardness than the commercial product, and does not influence the overall taste due to over hardness. The products produced by the method have better sticking and hardness properties than the commercial products, wherein the less preferable method of the experimental group C in the aspect of hardness value is obviously different from the commercial products, which shows that the compressed biscuits made by the biscuit base made by the method have moderate hardness and sticking effect.
From the results, the different speeds of the crusher and the different matching combinations of the screen mesh sizes require that the prepared biscuits have uniform particle sizes and proper particle and powder proportions, and further the prepared compressed biscuits have proper taste and hardness and do not adhere to water, and the optimal combination is realized when the speed is 1000Rpm and the screen mesh size is 15mm, so that the requirements can be met.
In addition, in the preparation method, in the material pressing process after the crushing step, the following steps can be further provided:
s31, weighing the crushed biscuit base material, pouring the crushed biscuit base material into a stirring device, adding auxiliary materials, and stirring and mixing;
s32, transferring the mixed materials to a briquetting machine for compression molding, and making into compressed biscuits.
The auxiliary materials added in step S31 may include one or more of oil, sugar, and a nutrition enhancer, and may also be added with other additives. Auxiliary materials such as oil, sugar, nutrition enhancer and the like are added into the ground biscuit base material, so that the biscuit is beneficial to forming in the subsequent compression forming link, and the taste and nutrition of the compressed biscuit can be further improved.
Through the above comparative test, the pulverizing apparatus using the GFSJ-18 type pulverizer, and setting the rotation speed of the crushing cutter to 1000Rpm had good process effects. The GFSJ-18 type pulverizer is adopted for pulverization, and the advantages of stable operation performance and convenient purchase of the pulverizer can be exerted; meanwhile, the biscuit is ground at a low speed at a rotating speed of 1000Rpm, the crushing damage degree to biscuit base materials is light, the obtained material particle size meets the requirement, and the taste of the compressed biscuit is improved.
Meanwhile, a screen with the screen hole diameter of 15mm is preferably adopted, so that the degree of crushing and damaging the material combination structure in the obtained material is light, the compression preparation requirement of a subsequent pressing process can be met, and the maintenance of the taste of the compressed biscuit and the improvement of indexes such as bulk density, adhesion and the like are facilitated.
As can be seen, in the preparation method of the compressed biscuit described in this embodiment, the rotational speed of the crushing cutter in the crushing step is adjusted to a certain range, so as to obtain the material block with a larger particle size, and then the subsequent pressing process is performed, so that the produced compressed biscuit is improved in the aspects of indexes such as taste, bulk density and adhesiveness.
Example two
The embodiment relates to a compressed biscuit, which is prepared and tested in various performance indexes by a comparative test method based on the integral process method of the embodiment I.
In the embodiment, the crushing equipment with the lowest rotating speed of below 500Rpm is selected as the crushing equipment, three rotating speeds of 500Rpm, 1000Rpm and 1500Rpm are selected, and four screens with the screen hole diameters of 8mm, 10mm, 15mm and 20mm are used at each rotating speed. In the taste test and the hardness and viscosity test, the obtained 12 kinds of compressed biscuit products have certain improvement on the indexes such as taste, bulk density, adhesion and the like compared with the commercially available compressed biscuit products produced in the same period; compared with the compressed biscuit product with more than 1500Rpm or the mesh opening of less than 8mm, the three indexes are improved to a certain extent.
Meanwhile, when a screen with the aperture of 15mm is selected, the most obvious index improvement effect is achieved, and the rotation speed of 1000Rpm is selected for crushing, so that the crushing efficiency and the index improvement of the compressed biscuits are considered, and the optimal comprehensive benefit is achieved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A preparation method of compressed biscuit comprises mixing raw materials of compressed biscuit with cold flour, rolling, baking to obtain biscuit base material, pulverizing, and compressing to obtain compressed biscuit; the method is characterized in that: the crushing step is completed by crushing equipment with a rotary crushing cutter, the rotating speed of the crushing cutter is 500-1500Rpm, and a screen with a screen mesh aperture of D is arranged at a discharge port of the crushing equipment so as to discharge the crushed material with the particle size smaller than D; wherein D is more than or equal to 8mm and less than or equal to 20 mm.
2. Method for the preparation of compressed biscuits according to claim 1, characterized in that: the crushing apparatus used a GFSJ-18 type crusher and the rotational speed of the crushing cutter was set to 1000 Rpm.
3. A method for preparing a compressed biscuit according to claim 2, characterized in that: the aperture D of the screen mesh is 15 mm.
4. Method for the preparation of compressed biscuits according to any one of claims 1 to 3, characterized in that: in the preparation method, the preparation of the biscuit base material comprises the following steps:
s11, putting sugar, oil and fat, a leavening agent, water and salt into a dough mixer, and uniformly mixing;
s12, adding wheat flour, dairy products and protein powder, and stirring uniformly;
s13, rolling and printing the uniformly mixed and stirred materials;
s14, baking;
s15, cooling to form the biscuit base stock;
the raw materials comprise the following components in parts by weight: 62-67 parts of wheat flour, 2-4 parts of dairy products, 1-3 parts of protein powder, 10-16 parts of sugar, 12-18 parts of grease, 0.3-0.8 part of leavening agent and 0.4-1 part of salt.
5. Method for the preparation of compressed biscuits according to claim 4, characterized in that: in the preparation method, the material after the crushing step is prepared into the compressed biscuit through the following steps:
s31, weighing the crushed biscuit base material, pouring the crushed biscuit base material into a stirring device, adding auxiliary materials, and stirring and mixing;
s32, transferring the mixed materials to a briquetting machine for compression molding, and making the compressed biscuits.
6. Method for the preparation of compressed biscuits according to claim 5, characterized in that: the auxiliary materials added in the step S31 include one or more of grease, sugar and nutrition enhancer.
7. A compressed biscuit characterized by: the compressed biscuit is prepared by adopting the preparation method of the compressed biscuit of any one of claims 1-6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011634664.5A CN112913891A (en) | 2020-12-31 | 2020-12-31 | Preparation method of compressed biscuits and compressed biscuits |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011634664.5A CN112913891A (en) | 2020-12-31 | 2020-12-31 | Preparation method of compressed biscuits and compressed biscuits |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114342979A (en) * | 2021-12-14 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Compressed biscuit meeting fishing requirement and preparation method thereof |
| CN115251117A (en) * | 2022-08-02 | 2022-11-01 | 华信食品(山东)集团有限公司 | Full-automatic production equipment and process for compressed dry grains |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210336A (en) * | 2011-06-21 | 2011-10-12 | 北京康比特体育科技股份有限公司 | Compressed biscuit capable of enhancing immunity and manufacturing method thereof |
| CN103222493A (en) * | 2013-05-02 | 2013-07-31 | 徐州今天食品有限公司 | Pollen pini compressed biscuit and preparation method thereof |
| CN107821520A (en) * | 2017-10-24 | 2018-03-23 | 东北林业大学 | A kind of dry preparation method of long-acting high-energy nutritious ship cake |
-
2020
- 2020-12-31 CN CN202011634664.5A patent/CN112913891A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210336A (en) * | 2011-06-21 | 2011-10-12 | 北京康比特体育科技股份有限公司 | Compressed biscuit capable of enhancing immunity and manufacturing method thereof |
| CN103222493A (en) * | 2013-05-02 | 2013-07-31 | 徐州今天食品有限公司 | Pollen pini compressed biscuit and preparation method thereof |
| CN107821520A (en) * | 2017-10-24 | 2018-03-23 | 东北林业大学 | A kind of dry preparation method of long-acting high-energy nutritious ship cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114342979A (en) * | 2021-12-14 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Compressed biscuit meeting fishing requirement and preparation method thereof |
| CN115251117A (en) * | 2022-08-02 | 2022-11-01 | 华信食品(山东)集团有限公司 | Full-automatic production equipment and process for compressed dry grains |
| CN115251117B (en) * | 2022-08-02 | 2023-12-26 | 华信食品(山东)集团有限公司 | Full-automatic production equipment and process for compressed dry grains |
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