CN115211450B - Processing method of baking energy bar containing lactic acid bacteria - Google Patents
Processing method of baking energy bar containing lactic acid bacteria Download PDFInfo
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- CN115211450B CN115211450B CN202210812301.9A CN202210812301A CN115211450B CN 115211450 B CN115211450 B CN 115211450B CN 202210812301 A CN202210812301 A CN 202210812301A CN 115211450 B CN115211450 B CN 115211450B
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 16
- 241000894006 Bacteria Species 0.000 title claims description 13
- 235000014655 lactic acid Nutrition 0.000 title claims description 8
- 239000004310 lactic acid Substances 0.000 title claims description 8
- 238000003672 processing method Methods 0.000 title abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 107
- 241000186660 Lactobacillus Species 0.000 claims abstract description 45
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000007599 discharging Methods 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 10
- 239000008187 granular material Substances 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 235000013601 eggs Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 60
- 238000001125 extrusion Methods 0.000 claims description 27
- 239000000110 cooling liquid Substances 0.000 claims description 15
- 230000007246 mechanism Effects 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 10
- 235000019476 oil-water mixture Nutrition 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000004891 communication Methods 0.000 claims description 5
- 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
- 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
- 230000000149 penetrating effect Effects 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
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 description 16
- 230000004083 survival effect Effects 0.000 description 8
- 239000000853 adhesive Substances 0.000 description 7
- 230000001070 adhesive effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000004378 air conditioning Methods 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 229920001967 Metal rubber Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000007921 spray Substances 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
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
Landscapes
- 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 a baking energy bar containing lactobacillus, which comprises the following specific steps: (1) Heating butter to soften, mixing softened butter with water and wheat flour, and stirring the materials uniformly; (2) Adding eggs into the materials in the stirring process until the materials are stirred to form dough; (3) The dough is delivered into a belt type baking machine in a strip shape for baking, and the baked materials are crushed and processed into granular materials for standby; (4) Mixing the sugar mixture with water, and decocting to obtain syrup; (5) Stirring and mixing the granular material and syrup to obtain a mixed material; (6) Extruding, forming and discharging the mixed material through a spiral extruding and discharging device, and cooling the center of the mixed material in the extruding and forming process; (7) The lactobacillus fermentation broth is added to the center of the material in a spraying manner. The product prepared by the method has novel taste, and can be added with lactobacillus fermentation liquor in the preparation process.
Description
Technical Field
The invention relates to a processing method of a baking energy bar containing lactobacillus, the prepared product has novel taste, the variety of the baking energy bar can be increased, and in the preparation process, the lactobacillus fermentation liquid can be effectively added, and the survival rate of the lactobacillus in the adding process and after the adding can be effectively maintained.
Background
The energy stick is a stick-shaped food for supplementing energy, and is also called an energy sports nutritional food. The baked energy bar is one of various types of energy bars, and is mainly prepared by covering syrup on the periphery of a bar-shaped material processed by baking (baking), and the syrup is matched with the bar-shaped material processed by baking (baking), so that a sufficient energy supplementing effect is effectively achieved.
Because the syrup cannot be mixed with the strip-shaped material for baking (baking), the existing baking energy rod can only be prepared by coating the syrup on the periphery of the strip-shaped material formed by baking (baking), so that the quality and the taste of the baking energy rod are single. Moreover, with the continuous improvement of living standard, people have increasingly pursued food health, and in order to effectively improve the health of food, many manufacturers have started to add lactobacillus to the product during the processing of the energy bar. 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 lactobacillus at high temperature is extremely low, so that the lactobacillus addition cannot be carried out in the existing processing process of the baking energy bar, and the processing technology of the baking energy bar cannot be broken through.
Therefore, the design of the processing method of the baking energy bar can effectively improve the novel taste of the product, thereby increasing the variety of the baking energy bar, effectively adding the lactobacillus fermentation liquid in the preparation process of the product, and effectively maintaining the survival rate of the lactobacillus in and after the addition.
Disclosure of Invention
The invention aims at solving the technical problems in the prior art and 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 method for processing a baking energy bar containing lactobacillus comprises the following specific steps:
(1) Heating and softening 800-1500 parts by weight of butter, mixing 1000-1500 parts by weight of water into the softened butter, adding 2000-2500 parts by weight 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) The dough is delivered into a belt type baking machine in a strip shape for baking, and the baked materials are crushed and processed into granular materials with the grain diameter smaller than 5mm for standby;
(4) Fully dissolving a sugar mixture in water, and then decocting to obtain sticky syrup, wherein the sugar mixture consists of 1500-3800 parts of maltose and 300-800 parts of white granulated sugar by weight;
(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) Feeding the mixed material into a spiral extrusion discharge device for extrusion forming and discharging, 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 when leaving the spiral extrusion discharge device is not higher than 20 ℃;
(7) Spraying lactobacillus fermentation liquid to the cooled center of the mixed material.
And (3) the step (7) is followed by the step (8), the material with the lactobacillus fermentation liquid added in the center is output through a discharge conveyor belt, and the material is cut off through an ultrasonic cutter arranged on the upper side of the discharge conveyor belt in a lifting manner.
In the step (1), 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 before the wheat flour is 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 molding process of the mixed material, and the temperature of the cooling heat exchange medium is gradually decreased from the feeding end to the discharging end of the material.
In the step (6), the mixed material is extruded by a spiral extrusion discharging device and is output in a strip shape with a hole cavity in the center, and the lactobacillus fermentation liquid is sprayed on the inner wall of the hole cavity of the material.
The inner side wall surface of the cavity of the material is in an uneven rough surface shape.
The lactobacillus fermentation liquid is prepared from 1 part by weight of active compound lactobacillus; 3-7 parts by weight of water; 0.5-1.5 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 liquid in the step (7) is 5-8wt% of the weight of the material.
The invention has the advantages that:
1) According to the invention, the dough is crushed after being baked, so that the dough is processed into granular materials with the particle size smaller than 5mm for standby; mixing the syrup prepared by high-temperature decoction with the syrup, and performing screw extrusion forming and discharging; in the extrusion molding process of the mixed material, gradually cooling the center of the mixed material to ensure 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, lactobacillus fermentation liquor is sprayed and added to the cooled center of the mixed material in a spraying mode. Firstly, the baked blank can be uniformly mixed with syrup in a broken state and then extruded for discharging, so that the syrup can be uniformly mixed with the baked blank to form a baked energy bar with brand-new taste, and the taste and the quality of the baked energy bar are effectively improved; secondly, the mixed material can be effectively output in a strip shape with the hole cavities in the preparation process, so that the lactobacillus fermentation liquid is conveniently added in the hole cavities of the material, and the temperature of the center (hole cavities) of the mixed material can be effectively reduced, so that the lactobacillus fermentation liquid is added in a low-temperature environment, and the survival rate of the lactobacillus in the adding process and after the lactobacillus is effectively maintained.
2) In the step (6) of the invention, 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 gradually decreased from the feeding end to the discharging end of the material. Therefore, the temperature at the center of the material gradually decreases along with the pushing of the extrusion molding of the material, so that the viscosity of the material at the center gradually decreases along with the pushing of the extrusion molding, and finally the surface of the inner side wall of the cavity at the center of the molded material is in an uneven rough surface shape, so that the material at the center can form a loose state with a plurality of pores, the taste of the product can be improved, the sprayed lactobacillus fermentation liquid can be more uniformly and fully distributed at the center of the product, the adding amount of the lactobacillus fermentation liquid can be effectively improved, and the adding amount of the lactobacillus fermentation liquid can reach 5-8wt%.
Drawings
FIG. 1 is a flow chart of the processing technique of the invention.
Fig. 2 is a schematic view of the apparatus structure for implementing steps 6-7 of the present invention.
Fig. 3 is a partial enlarged view of fig. 2.
Detailed Description
For the convenience of understanding by those skilled in the art, the structure of the present invention will now be described in further detail with reference to the accompanying drawings:
referring to fig. 1, a method for processing a baked energy stick containing lactic acid bacteria comprises the following specific steps:
(1) Heating 1000 parts of butter for softening, mixing 1200 parts of water into the softened butter, and adding 450 parts of whole milk powder, 30 parts of edible salt and 6 parts of tea polyphenol into the oil-water mixture; adding 2200 parts by weight of wheat flour, and uniformly stirring the materials;
(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) The dough is put into a belt type baking machine in a ribbon shape for baking, the baking temperature is 155 ℃ and the baking time is 20min, and the baked materials are crushed and processed into granular materials with the particle size smaller than 5mm for standby (the crushing equipment is conventional food crushing equipment, is the prior art and is not repeated here);
(4) Fully dissolving a saccharide mixture in water, and then decocting to obtain sticky syrup, wherein the saccharide mixture consists of 2500 parts of maltose and 450 parts of white granulated sugar by weight;
(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 (the stirring equipment is conventional food stirring equipment, is the prior art and is not repeated here);
(6) Feeding the mixed material into a spiral extrusion discharge device for extrusion forming and discharging, 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 when leaving the spiral extrusion discharge device is not higher than 20 ℃;
(7) Spraying and adding lactobacillus fermentation liquor to the cooled center of the mixed material in a spraying manner;
(8) The material with lactobacillus fermentation liquid 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 cooling heat exchange medium is gradually decreased from the feeding end to the discharging end of the material.
In the step (6), the mixed material is extruded by a spiral extrusion discharging device and is output in a strip shape with a hole cavity in the center, and the lactobacillus fermentation liquid is sprayed on the inner wall of the hole cavity of the material.
The inner side wall surface of the cavity of the material is in an uneven rough surface shape.
The lactobacillus fermentation liquid is prepared from 1 part by weight 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 7 weight percent of the weight of the material.
Referring to FIGS. 2 to 3, a molding apparatus for carrying out steps (6) to (7) of a method for processing a lactic acid bacterium-containing baked energy bar as described above, comprising
The device comprises a frame 1, wherein a corresponding fixed cylinder body 2 is arranged on a front side fixing device of the frame 1, a conical forming cylinder 3 is fixedly connected to the front end part of the fixed cylinder body 2 forwards, a 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 installed in the middle of the sealing plate 5, a corresponding communication hole 6011 is formed in the axial center 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, wherein a conical end cover 702 is arranged forward by integrally forming the front end part of the cooling pipe 701, the conical end cover 702 is positioned at the inner side of the conical forming cylinder 3 and is arranged at intervals with the conical forming cylinder 3, a corresponding separation plate 703 is fixedly welded at the rear end part of the cooling pipe 701, the separation plate 703 is fixedly welded to the front end part of the driving shaft 601, a plurality of corresponding liquid permeable holes 7031 are uniformly distributed on the separation plate 703, a corresponding connecting pipe 704 is penetrated and welded at the middle part of the separation plate 703, and a first sealing bearing 8 is fixedly arranged at the rear end part of the connecting pipe 704; the rear side of the frame 1 is provided with a corresponding liquid inlet tube 705, the liquid inlet tube 705 is sleeved in a communication hole 6011 of the driving shaft 601, the front end part of the liquid inlet tube 705 is in sealing abutting joint with the inner ring of the first sealing bearing 8, and the rear end part of the liquid inlet tube 705 is fixedly welded with a corresponding liquid baffle 9;
a cooling liquid circulation mechanism including a liquid collection tank 1001 provided at a lower side of a rear end portion of the drive shaft 601, a rear side of the liquid inlet tube 705 being connected to a lower side of the liquid collection tank 1001 through a corresponding cooling liquid taking tube 1002 and a cooling liquid drawing pump 1003;
the bacterial liquid adding mechanism is characterized in that a corresponding connection hole 7021 is formed in the center of the conical end cover 702 in an integrated mode, and a plurality of liquid spraying holes 7022 which penetrate through and are communicated with the connection hole 7021 are formed in the front end of the conical end cover 702; a second sealing bearing 12 is fixedly arranged at the center of the liquid baffle 9, the bacterial liquid adding mechanism comprises a bacterial liquid adding pipe 1101 fixedly arranged on the inner ring of the second sealing bearing 12, and the front end part of the bacterial liquid adding pipe 1101 extends to the front side of the connecting pipe 704 in a penetrating way and is fixedly inserted into the connecting hole 7021; the rear fixing device of the frame 1 has a corresponding rotary joint 1102, the rear end of the bacteria liquid adding tube 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 the corresponding bacteria liquid container 1105 through a corresponding bacteria liquid extracting tube 1103 and a bacteria liquid pump 1104 (the rotary joint is an existing product, and is not described here).
The middle part of the sealing plate 5 is welded with a mounting sleeve 14 in a back fixed way, and the driving shaft 601 is rotatably mounted on the mounting sleeve 14 in the middle part of the sealing 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 meshed transmission connection with the driving gear ring.
The front end part of the liquid inlet tube 705 is provided with a corresponding abutting part 7051 in a necking way, a layer of corresponding sealing rubber layer 7052 is fixedly connected to the periphery of the abutting part 7051 in an adhesive way, the sealing rubber layer 7052 is tightly pressed and connected to the inner ring of the first sealing bearing 8 in an adhesive way, and the adhesive is prepared by adopting the conventional metal rubber adhesive which is available on the market.
A refrigeration pipe is arranged in the liquid collection tank 1001, and the refrigeration pipe is connected to an external air conditioning system. During the use, external air conditioning system passes through the cooling tube is carried the air after refrigerating and is passed through the liquid collecting tank 1001 to carry out the cooling treatment to the coolant liquid of liquid collecting tank 1001, air conditioning system and cooling tube are prior art, and the description is not repeated here.
The front end of the bacteria liquid adding tube 1101 is fixedly connected with a corresponding sealing rubber ring 17 in an adhesive manner, and the sealing rubber ring 17 is installed in the engagement hole 7021 of the conical end cover 702 in an extrusion manner, wherein the adhesive is prepared by adopting the conventional metal rubber adhesive which is available on the market.
The spray 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 guide cylinder 4 is provided with a discharge conveyor 18 for discharging the material outwards. The feed inlet of the fixed cylinder 2 is provided with a corresponding discharging hopper 19 upwards.
During the use process:
1) The mixed materials are put into the discharging hopper 19 in a manual or mechanical automatic feeding mode, the materials enter the fixed cylinder 2 through the discharging hopper 19 and enter the conical forming cylinder 3 under the pushing of the pushing mechanism, extrusion forming is carried out under the matching effect of the conical forming cylinder 3 and the conical end cover 702 of the cooling mechanism, and the formed materials are compressed again along the material guiding cylinder 4 and then output;
2) In the process of forming materials, a cooling liquid pump 1003 of a cooling liquid circulation mechanism is started 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 the cooling pipe 701 and a conical end cover 702 through a connecting pipe 704, and then flows back into a communication hole 6011 of a driving shaft 601 through a liquid penetrating hole 7031 on a separation plate 703;
3) As the driving shaft 601 rotates, the cooling liquid flows backwards around the communicating hole wall of the driving shaft 601 and finally flows back into the liquid collecting tank 1001, and as the cooling liquid flows backwards, the cooling liquid can form a uniform cooling effect on the materials on the surface of the driving shaft 601, so that the central part of the materials in the forming process is effectively cooled fully on the premise of ensuring the smoothness of extrusion forming of the materials, the temperature of the central part of the materials is reduced to below 20 ℃, and the survival rate of lactic acid bacteria is not excessively adversely affected;
4) The bacterial liquid pump 1104 starts pumping the pre-configured lactobacillus fermentation liquid into the engagement 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 fully adheres to the uneven center of the formed material, a larger adding amount can be formed, and the temperature of the center part of the material is reduced to a lower temperature which does not influence the survival rate of the lactobacillus, so that the survival rate of the lactobacillus can be effectively maintained.
The temperature of the formed and discharged material is relatively high, but most of the heat of the formed and discharged material is outwards diffused, and although the temperature of the formed and discharged material is raised to a certain extent, the lifting amplitude is small and is generally not more than 6 ℃, so that the survival rate of subsequent lactobacillus is not obviously influenced.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (3)
1. A method for processing a baking energy bar containing lactic acid bacteria, which is characterized by comprising the following specific steps:
(1) Heating 800-1500 parts by weight of butter, softening, mixing 1000-1500 parts by weight of water into the softened butter to form an oil-water mixture, adding 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 into the oil-water mixture, adding 2000-2500 parts by weight 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) The dough is delivered into a belt type baking machine in a strip shape for baking, and the baked materials are crushed and processed into granular materials with the grain diameter smaller than 5mm for standby;
(4) Fully dissolving a sugar mixture in water, and then decocting to obtain sticky syrup, wherein the sugar mixture consists of 1500-3800 parts of maltose and 300-800 parts of white granulated sugar by weight;
(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 and discharging, and the center of the mixed material is gradually cooled in the extrusion forming process of the mixed material, the temperature of a heat exchange medium for cooling is gradually reduced along the feeding end of the material to the discharging end, the mixed material is extruded by the spiral extrusion discharging device and is output in a strip shape with a hole cavity at the center, the surface of the inner side wall of the hole cavity of the material is in a rough surface shape, and the temperature of the center of the mixed material when leaving the spiral extrusion discharging device is not higher than 20 ℃;
(7) Spraying and adding lactobacillus fermentation liquor to the inner wall of the cavity at the cooled center of the mixed material in a spraying manner, wherein the lactobacillus fermentation liquor is prepared from 1 part by weight of active compound lactobacillus; 3-7 parts by weight of water; 0.5-1.5 parts by weight of carboxymethyl cellulose; 0.08-0.15 parts by weight of hyaluronic acid; 15-25 parts by weight of olive oil, wherein the addition amount of the lactobacillus fermentation liquid is 5-8% by weight of the material;
the steps (6) - (7) are realized by forming equipment, and specifically comprise the following steps:
1), putting the mixed materials into a discharging hopper (19), enabling the materials to enter a fixed cylinder body (2) through the discharging hopper (19), enabling the materials to enter a conical forming cylinder (3) under the pushing of a pushing mechanism, performing extrusion forming under the cooperation of the conical forming cylinder (3) and a conical end cover (702) of a cooling mechanism, and outputting the formed materials after being compressed again along a material guiding cylinder (4);
2) In the material forming process, a cooling liquid pump (1003) of a cooling liquid circulation mechanism is started 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 the cooling pipe (701) and a conical end cover (702) through a connecting pipe (704), and then flows back into a communication hole (6011) of a driving shaft (601) through a liquid penetrating hole (7031) on a separation plate (703);
3) With the rotation of the driving shaft (601), the cooling liquid flows backwards around the communication hole wall of the driving shaft (601) and finally flows back into the liquid collecting tank (1001);
4) The bacterial liquid pump (1104) is started to pump the pre-configured 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 spraying hole (7022) of the conical end cover (702) and fully attached to the uneven center of the formed material.
2. The method for processing a lactic acid bacteria-containing baked energy bar according to claim 1, characterized in that: and (3) the step (7) is followed by the step (8), the material with the lactobacillus fermentation liquid added in the center is output through a discharge conveyor belt, and the material is cut off through an ultrasonic cutter arranged on the upper side of the discharge conveyor belt in a lifting manner.
3. The method for processing a lactic acid bacteria-containing baked energy bar according to claim 1, characterized in that: the baking temperature in the step (3) is 140-180 ℃ and the baking time is 15-25min.
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