CN115211450A - Processing method of baking energy bar containing lactobacillus - Google Patents
Processing method of baking energy bar containing lactobacillus Download PDFInfo
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- CN115211450A CN115211450A CN202210812301.9A CN202210812301A CN115211450A CN 115211450 A CN115211450 A CN 115211450A CN 202210812301 A CN202210812301 A CN 202210812301A CN 115211450 A CN115211450 A CN 115211450A
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- 241000186660 Lactobacillus Species 0.000 title claims abstract description 39
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 107
- 238000000034 method Methods 0.000 claims abstract description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000001125 extrusion Methods 0.000 claims abstract description 28
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 238000007599 discharging Methods 0.000 claims abstract description 23
- 230000008569 process Effects 0.000 claims abstract description 22
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000008187 granular material Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 235000019476 oil-water mixture Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 230000003699 hair surface Effects 0.000 claims description 3
- 229920002674 hyaluronan Polymers 0.000 claims description 3
- 229960003160 hyaluronic acid Drugs 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 37
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- 235000013305 food Nutrition 0.000 description 6
- 238000005192 partition Methods 0.000 description 5
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 239000002826 coolant Substances 0.000 description 4
- 238000004378 air conditioning Methods 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 230000000149 penetrating effect Effects 0.000 description 3
- 229920001967 Metal rubber Polymers 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 239000011148 porous material Substances 0.000 description 1
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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
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a processing method of baking energy bar containing lactic acid bacteria, which comprises the following steps: (1) Heating butter for softening, mixing with water and wheat flour, and stirring; (2) Adding eggs into the materials in the stirring process until the materials are stirred to form dough; (3) Conveying the dough into a belt type baking machine in a strip shape for baking, and crushing the baked materials into granular materials for later use; (4) Mixing the saccharide mixture with water, and decocting to obtain syrup; (5) Stirring and mixing the granular materials and the syrup to obtain mixed materials; (6) Extruding and forming the mixed material by using spiral extrusion and discharging equipment, and cooling the center of the mixed material in the extrusion forming process; (7) Spraying and adding the lactobacillus fermentation liquor to the center of the material. The product prepared by the method has novel taste, and the lactobacillus fermentation liquor can be added in the preparation process.
Description
Technical Field
The invention relates to a processing method of baking energy sticks containing lactobacillus, the prepared products have novel taste, the quality of the baking energy sticks can be increased, lactobacillus fermentation liquor can be effectively added in the preparation process, and the survival rate of the lactobacillus in the adding process and after the adding process can be effectively maintained.
Background
The energy bar is a bar-shaped food for supplementing energy as the name suggests, and is also called energy sports nutritional food. The baking energy bar is one of various energy bars, is mainly prepared by covering syrup on the periphery of a strip blank material which is processed by baking (baking), and effectively achieves a sufficient energy supplement effect by matching the syrup with the strip blank material which is processed by baking (baking).
Because the syrup cannot be mixed with the strip-shaped materials for baking (roasting), the existing preparation process of the baking energy bar can only coat the syrup on the periphery of the strip-shaped materials processed by baking (roasting), so that the baking energy bar has single quality and taste. Moreover, with the continuous improvement of living standard, people pursue food health more and more obviously, and in order to effectively improve the health of food, many manufacturers have begun to add lactic acid bacteria to products in the processing process of energy bars. Because the syrup can be uniformly coated on the periphery of the strip-shaped material only in a state of keeping high temperature, and the survival rate of the lactobacillus at high temperature is extremely low, the lactobacillus cannot be added in the processing process of the existing baking energy bar at all, and the processing technology of the baking energy bar cannot be broken through.
Therefore, the invention aims to provide a processing method of the baking energy bar, which can effectively improve the taste of the product, so as to increase the quality of the baking energy bar, can effectively add lactobacillus fermentation liquor in the preparation process of the product, and can effectively keep the survival rate of lactobacillus in the adding process and after the adding.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention provides a processing method of a baking energy bar containing lactobacillus, which can effectively solve the technical problems in the prior art.
The technical scheme of the invention is as follows:
a processing method of baking energy bar containing lactic acid bacteria comprises the following specific steps:
(1) Heating and softening 800-1500 parts of butter, mixing the softened butter with 1000-1500 parts of water, adding 2000-2500 parts of wheat flour into the oil-water mixture, and uniformly stirring the materials;
(2) Adding 1500-2200 parts by weight of eggs into the materials in the stirring process, and continuously stirring the materials until the materials form dough;
(3) Conveying the dough into a belt type baking machine in a strip shape for baking, and crushing the baked material into granular materials with the particle size of less than 5mm for later use;
(4) Fully dissolving a sugar mixture into water, and then decocting to obtain sticky syrup, wherein the sugar mixture consists of 1500-3800 parts by weight of maltose and 300-800 parts by weight of white granulated sugar;
(5) Stirring and mixing the granular material processed in the step (3) and the syrup processed in the step (4) to obtain a mixed material;
(6) The mixed material is put into a spiral extrusion discharging device for extrusion forming discharging, and the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, so that the temperature of the center of the mixed material when the mixed material leaves the spiral extrusion discharging device is not higher than 20 ℃;
(7) And spraying and adding the lactobacillus fermentation liquor to the center of the cooled mixed material in a spraying manner.
And (4) after the step (7), the step (8) is further included, the material with the lactobacillus fermentation liquor added in the center is output through the discharging conveyor belt, and the material is cut off through an ultrasonic cutter which is arranged on the upper side of the discharging conveyor belt in a lifting manner.
In the step (1), before adding the wheat flour into the oil-water mixture, 300-600 parts by weight of whole milk powder, 20-60 parts by weight of edible salt and 3-10 parts by weight of tea polyphenol are added into the oil-water mixture.
The baking temperature in the step (3) is 140-180 ℃, and the baking time is 15-25min.
In the step (6), the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, and the temperature of the heat exchange medium for cooling is set in a descending state from the feeding end to the discharging end of the material.
And (6) extruding the mixed material by a spiral extrusion discharging device to form a strip with a hole cavity in the center, and outputting, wherein the lactobacillus fermentation liquor is sprayed on the inner wall of the hole cavity of the material.
The inner side wall surface of the hole cavity of the material is in an uneven hair surface shape.
The lactobacillus fermentation liquor is prepared from 1 part by weight of active compound lactobacillus; 3-7 parts by weight of water; 0.5 to 1.5 parts by weight of carboxymethyl cellulose; 0.08-0.15 parts by weight of hyaluronic acid; 15-25 parts by weight of olive oil.
The addition amount of the lactobacillus fermentation liquor in the step (7) is 5-8wt% of the weight of the material.
The invention has the advantages that:
1) The method comprises the steps of crushing dough after the dough is baked, and processing the dough into granular materials with the grain diameter smaller than 5mm for later use; then mixing the syrup decocted at high temperature with the syrup, and performing spiral extrusion forming to discharge; and gradually cooling the center of the mixed material in the extrusion forming process of the mixed material, so that the temperature of the center of the mixed material is not higher than 20 ℃ when the mixed material leaves the spiral extrusion discharging equipment; at the moment, the lactobacillus fermentation liquor is sprayed and added to the center of the cooled mixture in a spraying mode. Firstly, baked blanks can be uniformly mixed with syrup in a broken state and then extruded and molded for discharging, so that the syrup can be uniformly mixed with the baked blanks to form baked energy sticks with brand new mouthfeel, and the quality and the mouthfeel of the baked energy sticks are effectively increased; secondly, can be effectively in the preparation in-process, make the mixing material be the strip that has the vestibule and export to in the vestibule of material carry out the lactic acid bacteria zymotic fluid and add, and can effectively reduce the central department (vestibule) temperature of mixing material, thereby carry out the lactic acid bacteria zymotic fluid under low temperature environment and add, with the survival rate of effectively keeping the lactic acid bacteria in the interpolation process and after adding.
2) In the step (6), the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, and the temperature of the heat exchange medium for cooling is set in a descending state from the material inlet end to the material outlet end of the material. Therefore, the temperature of the center of the material can be gradually reduced along with the extrusion forming of the material, so that the viscosity of the material at the center can be gradually reduced along with the extrusion forming, and finally, the inner side wall surface of the hole cavity at the center of the formed material is in a rough surface shape, so that the material at the center can be in a loose state with a plurality of pores, the taste of the product can be improved, the sprayed lactobacillus fermentation liquor can be more uniformly and fully distributed at the center of the product, the addition of the lactobacillus fermentation liquor is effectively improved, and the addition of the lactobacillus fermentation liquor can reach 5-8wt%.
Drawings
FIG. 1 is a flow chart of the processing technique of the present invention.
Fig. 2 is a schematic diagram of the apparatus for carrying out steps 6-7 of the present invention.
Fig. 3 is a partially enlarged view of fig. 2.
Detailed Description
To facilitate understanding of those skilled in the art, the structure of the present invention will now be described in further detail by way of examples in conjunction with the accompanying drawings:
referring to fig. 1, a method for processing baking energy bar containing lactobacillus comprises the following steps:
(1) Heating 1000 parts of butter for softening, mixing the softened butter with 1200 parts of water, and adding 450 parts of whole milk powder, 30 parts of edible salt and 6 parts of tea polyphenol into the oil-water mixture; 2200 parts by weight of wheat flour is added, and the materials are stirred uniformly;
(2) Adding 1800 parts by weight of eggs into the materials in the stirring process, and continuously stirring the materials until the materials form dough;
(3) Conveying the dough into a belt type baking machine in a strip shape for baking, wherein the baking temperature is 155 ℃, the baking time is 20min, and the baked material is crushed and processed into granular materials with the particle diameter of less than 5mm for later use (the crushing equipment is conventional food crushing equipment, and is the prior art, and the description is omitted here);
(4) Fully dissolving a sugar mixture in water, and then decocting to obtain sticky syrup, wherein the sugar mixture consists of 2500 parts by weight of maltose and 450 parts by weight of white granulated sugar;
(5) Stirring and mixing the granular material obtained in the step (3) and the syrup obtained in the step (4) to obtain a mixed material (the stirring equipment is conventional food stirring equipment, and is the prior art, and the details are not repeated here);
(6) The mixed material is put into a spiral extrusion discharging device for extrusion forming discharging, and the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, so that the temperature of the center of the mixed material when the mixed material leaves the spiral extrusion discharging device is not higher than 20 ℃;
(7) Spraying and adding the lactobacillus fermentation liquor to the center of the cooled mixed material in a spraying manner;
(8) The material with the lactobacillus fermentation liquor added in the center is output through a discharge conveyor belt and is cut off through an ultrasonic cutter arranged on the upper side of the discharge conveyor belt in a lifting manner.
In the step (6), the center of the mixed material is gradually cooled in the extrusion molding process of the mixed material, and the temperature of the heat exchange medium for cooling is set in a decreasing state from the feeding end to the discharging end of the material.
And (6) extruding the mixed material by a spiral extrusion discharging device to form a strip with a hole cavity in the center, and outputting, wherein the lactobacillus fermentation liquor is sprayed on the inner wall of the hole cavity of the material.
The surface of the inner side wall of the hole cavity of the material is in an uneven hair surface shape.
The lactobacillus fermentation liquor is prepared from 1 weight part of active compound lactobacillus; 5 parts by weight of water; 1 part by weight of carboxymethyl cellulose; 0.12 parts by weight of hyaluronic acid; 20 parts by weight of olive oil. The addition amount of the lactobacillus fermentation liquid in the step (7) is 7wt% of the weight of the material.
Referring to FIGS. 2-3, a forming apparatus for carrying out the above-described method of processing a lactic acid bacteria-containing baked energy bar includes steps (6) - (7) of
The device comprises a rack 1, wherein a corresponding fixed cylinder body 2 is arranged on a front side fixing device of the rack 1, a conical forming cylinder 3 is fixedly connected to the front end part of the fixed cylinder body 2 forwards, a material guide cylinder 4 is fixedly connected to the front end part of the conical forming cylinder 3 forwards, a corresponding sealing plate 5 is fixedly welded to the rear end of the fixed cylinder body 2, and a corresponding feeding hole is formed in the upper part of the rear side of the fixed cylinder body 2;
the pushing mechanism comprises a driving shaft 601 rotatably mounted in the middle of the sealing plate 5, a corresponding communicating hole 6011 is arranged at the axis position of the driving shaft 601, the front end of the driving shaft 601 extends to the front end of the fixed cylinder 2, a corresponding spiral feeding plate 602 is fixedly connected to the outer side wall of the driving shaft 601, and the rear end of the driving shaft 602 extends to the rear side of the sealing plate 5 and is connected to a corresponding driving motor 603 in a transmission manner;
the cooling mechanism comprises a cooling pipe 701 fixedly arranged at the front end part of the driving shaft 601, the front end part of the cooling pipe 701 is integrally formed and provided with a conical end cover 702 forwards, the conical end cover 702 is positioned at the inner side of the conical forming cylinder 3 and is arranged at an interval with the conical forming cylinder 3, the rear end part of the cooling pipe 701 is fixedly welded with a corresponding partition plate 703, the partition plate 703 is fixedly welded at the front end part of the driving shaft 601, a plurality of corresponding liquid permeation holes 7031 are uniformly distributed on the partition plate 703, a corresponding connecting pipe 704 is welded in the middle of the partition plate 703 in a penetrating manner, and a first sealing bearing 8 is fixedly arranged at the rear end part of the connecting pipe 704; a corresponding liquid inlet pipe 705 is arranged on the rear side of the rack 1 and is arranged in front of the fixing device, the liquid inlet pipe 705 is sleeved in the communicating hole 6011 of the driving shaft 601, the front end part of the liquid inlet pipe 705 is in sealing butt joint with the inner ring of the first sealing bearing 8, and the rear end part of the liquid inlet pipe 705 is fixedly welded with a corresponding liquid baffle plate 9;
a coolant circulation mechanism including a liquid sump 1001 provided on the lower side of the rear end portion of the drive shaft 601, the rear side of the liquid inlet pipe 705 being connected to the lower side of the liquid sump 1001 through a corresponding coolant liquid take-out pipe 1002 and coolant liquid pump 1003;
the bacteria liquid adding mechanism is characterized in that a corresponding engagement hole 7021 is formed inwards in the center of the conical end cover 702 in an integrated forming mode, and a plurality of liquid spraying holes 7022 penetrating and communicating with the engagement hole 7021 are formed in the front end of the conical end cover 702; a second sealed bearing 12 is arranged at the center of the liquid baffle plate 9, the bacteria liquid adding mechanism comprises a bacteria liquid adding pipe 1101 which is fixedly arranged on the inner ring of the second sealed bearing 12, and the front end of the bacteria liquid adding pipe 1101 penetrates through the front side of the connecting pipe 704 and is fixedly inserted into the connecting hole 7021; the rear fixing device of the rack 1 has a corresponding rotary joint 1102, the rear end of the bacteria liquid adding pipe 1101 is connected to the liquid inlet end of the rotary joint 1102, and the liquid outlet end of the rotary joint 1102 is connected to a corresponding bacteria liquid container 1105 through a corresponding bacteria liquid taking pipe 1103 and a bacteria liquid drawing pump 1104 (the rotary joint is an existing product and belongs to the prior art, and details are not described here).
The middle part of the closing plate 5 is fixedly welded with a mounting sleeve 14 backwards, and the driving shaft 601 is rotatably mounted on the mounting sleeve 14 in the middle part of the closing plate 5 through a group of mounting bearings 15.
The rear end of the driving shaft 601 extends to the rear side of the sealing plate 5 and is fixedly connected with a corresponding driving gear ring, and the output shaft end of the driving motor 603 is fixedly connected with a transmission gear 16 which is in meshing transmission connection with the driving gear ring.
The front end necking of the liquid inlet pipe 705 is provided with a corresponding abutting part 7051, the periphery of the abutting part 7051 is fixedly connected with a corresponding sealing rubber layer 7052 in an adhering mode, the sealing rubber layer 7052 is extruded and tightly pressed to be connected to the inner ring of the first sealing bearing 8 in an adhering mode, and the adhesive can be conventional metal rubber adhesive which is commercially available.
And a refrigerating pipe is arranged in the liquid collecting tank 1001 and is connected to an external air conditioning system. In the use, external air conditioning system passes through the cooling pipe carries the air after refrigerating through collecting reservoir 1001 to carry out cooling treatment to the coolant liquid of collecting reservoir 1001, and air conditioning system and cooling pipe are prior art, and it is no longer repeated here.
The front end of the bacteria liquid adding pipe 1101 is fixedly connected with a corresponding sealing rubber ring 17 in an adhering mode, the sealing rubber ring 17 is installed in the connection hole 7021 of the conical end cover 702 in an extruding mode, and the adhesive can be conventional metal rubber adhesive which is commercially available.
The liquid spraying hole 7022 on the conical end cover 702 is a conical hole with a cross section which is narrow inside and wide outside. The front side of the material guiding cylinder 4 is provided with a discharging conveyor belt 18 which can be used for outputting materials outwards. The feed inlet of the fixed cylinder 2 is upwards provided with a corresponding discharge hopper 19.
In the using process:
1) The mixed material is put into a blanking hopper 19 through a manual or mechanical automatic feeding mode, the material enters a fixed cylinder body 2 through the blanking hopper 19 and enters a conical forming cylinder 3 under the pushing of a material pushing mechanism, the extrusion forming is carried out under the matching action of the conical forming cylinder 3 and a conical end cover 702 of a cooling mechanism, and the formed material is compressed again along a material guiding cylinder 4 and then output;
2) In the material forming process, a cooling liquid pumping pump 1003 of the cooling liquid circulating mechanism starts to pump and discharge cooling liquid in a liquid collecting tank 1001 into a liquid inlet pipe 705, the cooling liquid enters a space formed by a cooling pipe 701 and a conical end cover 702 through a connecting pipe 704, and then flows back to a communicating hole 6011 of the driving shaft 601 through a liquid penetrating hole 7031 on the partition board 703;
3) With the rotation of the driving shaft 601, the cooling liquid flows around the wall of the communicating hole of the driving shaft 601 backwards and finally flows back to the liquid collecting tank 1001, and with the backward flowing of the cooling liquid, the cooling liquid can form a uniform cooling effect on the material on the surface of the driving shaft 601, so that on the premise of ensuring the smoothness of material extrusion molding, the central part of the material in the molding process is effectively and fully cooled, the temperature of the central part of the material is reduced to be below 20 ℃, and therefore, the survival rate of the lactic acid bacteria cannot be excessively and adversely affected;
4) The bacteria liquid pump 1104 is started to pump the prepared lactobacillus fermentation liquid into the connecting hole 7021 of the conical end cover 702, so that the lactobacillus fermentation liquid is sprayed out along the liquid spraying hole 7022 of the conical end cover 702 and is fully attached to the uneven center of the molded material, a large addition amount can be formed, and the temperature of the center part of the material is reduced to a low temperature which does not influence the survival rate of the lactobacillus, so that the survival rate of the lactobacillus can be effectively maintained.
The material after shaping ejection of compact, although its outside temperature is still relatively higher, its heat most can outwards diffuse, and it can cause the temperature of material center department to rise to a certain extent, but the promotion range is very little, generally does not exceed 6 ℃, therefore, can not cause obvious influence to the survival rate of subsequent lactic acid bacteria.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. A processing method of baking energy bar containing lactic acid bacteria is characterized by comprising the following specific steps:
(1) Heating and softening 800-1500 parts of butter, mixing the softened butter with 1000-1500 parts of water, adding 2000-2500 parts of wheat flour into the oil-water mixture, and uniformly stirring the materials;
(2) Adding 1500-2200 parts by weight of eggs into the materials in the stirring process, and continuously stirring the materials until the materials form dough;
(3) Conveying the dough into a belt type baking machine in a strip shape for baking, and crushing the baked material into granular materials with the particle size of less than 5mm for later use;
(4) Fully dissolving a sugar mixture in water, and then decocting to obtain sticky syrup, wherein the sugar mixture consists of 1500-3800 parts by weight of maltose and 300-800 parts by weight of white granulated sugar;
(5) Stirring and mixing the granular material processed in the step (3) and the syrup processed in the step (4) to obtain a mixed material;
(6) The mixed material is put into a spiral extrusion discharging device for extrusion forming discharging, and the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, so that the temperature of the center of the mixed material when the mixed material leaves the spiral extrusion discharging device is not higher than 20 ℃;
(7) And spraying and adding the lactobacillus fermentation liquor to the center of the cooled mixed material in a spraying manner.
2. The method of processing a baking energy bar containing lactic acid bacteria according to claim 1, wherein: and (4) after the step (7), the step (8) is further included, the material with the lactobacillus fermentation liquor added in the center is output through the discharging conveyor belt, and the material is cut off through an ultrasonic cutter which is arranged on the upper side of the discharging conveyor belt in a lifting manner.
3. The method of processing a baking energy bar containing lactic acid bacteria according to claim 1, wherein: in the step (1), before adding the wheat flour into the oil-water mixture, 300-600 parts by weight of whole milk powder, 20-60 parts by weight of edible salt and 3-10 parts by weight of tea polyphenol are added into the oil-water mixture.
4. The method of processing a baking energy bar containing lactic acid bacteria according to claim 1, wherein: the baking temperature in the step (3) is 140-180 ℃, and the baking time is 15-25min.
5. The method of claim 1, wherein the lactic acid bacteria-containing baking energy bar is produced by: in the step (6), the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, and the temperature of the heat exchange medium for cooling is set in a descending state from the feeding end to the discharging end of the material.
6. The method of claim 5, wherein the baking energy bar comprises: and (6) extruding the mixed material by a spiral extrusion discharging device to form a strip with a hole cavity in the center, and outputting, wherein the lactobacillus fermentation liquor is sprayed on the inner wall of the hole cavity of the material.
7. The method of claim 6, wherein the baking energy bar comprises: the surface of the inner side wall of the hole cavity of the material is in an uneven hair surface shape.
8. The method of processing a baking energy bar containing lactic acid bacteria according to claim 1, wherein: the lactobacillus fermentation liquor is prepared from 1 part by weight of active compound lactobacillus; 3-7 parts by weight of water; 0.5 to 1.5 parts by weight of carboxymethyl cellulose; 0.08-0.15 parts by weight of hyaluronic acid; 15-25 parts by weight of olive oil.
9. The method of processing a baking energy bar containing lactic acid bacteria according to claim 1, wherein: the addition amount of the lactobacillus fermentation liquor in the step (7) is 5-8wt% of the weight of the material.
Priority Applications (1)
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