CN1006598B

CN1006598B - Process for making kinds of grain, beans of infant food

Info

Publication number: CN1006598B
Application number: CN87106347A
Authority: CN
Inventors: 胡剑平
Original assignee: Individual
Current assignee: Individual
Priority date: 1987-09-18
Filing date: 1987-09-18
Publication date: 1990-01-31
Also published as: CN1033003A

Abstract

The present invention relates to a method for producing infant foods of cereal and soybeans, which comprises the steps that flour or the mixture of flour and soybean flour is processed into fermented dough, and meanwhile, vegetable juice, eggs, milk and a food intensifying agent capable of providing nutrition for infants are mixed with the fermented dough; the dough is put into a baking oven to be baked after being fermented, the internal phase like bread is baked into ripe products which are hotly dried and pulverized, and then the processed ripe products are weighed and packaged. In addition, a mount of powdery food material can be mixed with dry powder prepared by the method so as to enhance nutrition components. The product prepared by the method has the advantages of easy water absorption, moisture expansion, no conglomeration and low production cost.

Description

Process for making kinds of grain, beans of infant food

Making the conventional method of kinds of grain, beans of infant food, is that the expanded back of cereal material is pulverized; The back is baked, fried to the beans material pulverize, or boiling is carried out drying and pulverizing after ripe; Mixed then, also sneaked into some powdery nutraceutical during mixing, so that adapt to infant's nutritional need.The goods of this method are easily conglomeration in water, is difficult to mix well after pouring water.Also having a kind of method is that paddy beans material is boiled and be processed into underflow, with drum-type drying equipment underflow is processed into fragment again.The not conglomeration in water of this fragment, the suction swollen is also fine, but is unfavorable for the interpolation of food additive, and processing cost is higher.

The preparation method that the purpose of this invention is to provide a kind of novel infant food is improved the physical quality and the nutritional quality of infant food with this, and makes it to be convenient to eat.

Characteristics of the present invention are to be primary raw material with the mixed powder with flour or flour and soy meal, with yeast, water or vegetables juice, egg product, newborn class, sugar, salt, food additives etc. is the dough of auxiliary material, ferment and baking by the method for making bread, again the goods of the shape baked such as bread are sent into and carried out drying in barn or the hot drying equipment, its moisture is reduced to below 5%, then it is sent into pulverizer and be ground into Powderedly, weighing and bagging is finished product.

Make it to adapt to infant's growth needs for the nutritional labeling of adjusting goods, can in the above-mentioned dry powder that processes, sneak into Icing Sugar and puffed rice powder or expanded millet powder, can also sneak into powdered egg, milk powder, fish meal etc. and contain the powdered food of animal protein, also can sneak into food additives such as bone meal.Behind the mixing, weighing and bagging uses as finished product again.

Can protein content is higher, nutritional labeling adapts to the bread of infant's physilogical characteristics, carries out drying and pulverization process, promptly use as finished product.

For the nutritional labeling that improves goods with improve local flavor, when making fermented dough, can add the vegetables juice.Because moisture is very high in the vegetables juice, required water in the time of can partly replacing or all replace making fermented dough with the vegetables juice.

For protein content and the physical quality that improves goods, can when making fermented dough, sneak into whole soya-bean powder or defatted soy flour, these three kinds of powdery soybean materials of soybean protein.

Advantage of the present invention is to make starchiness dehydration drying in the state of aization, thereby can instead not give birth to good water absorption; Because mucedin, soybean protein and amylaceous complexing, pulverized material all is fine particulate, and the particle surface smoother can conglomeration in water, thereby is easy to disperse swollen; And production equipment is simple, and production cost is low.

Embodiment:

1. flour is 50 parts, 10 parts of soy meals, and 2 parts of soybean protein isolates, 2 parts in yeast, 12 parts of sugar, 36 parts in water was processed into dough with dough mixing machine, 28 ℃ of condition bottom fermentations 90 minutes.After the dough fermentation, it is an amount of to add 50 parts in flour, 6 parts in egg, 25 parts in water, food additive again, is processed into for the dough of fermentation for the second time with dough mixing machine, 28 ℃ of condition bottom fermentations 90 minutes.After the dough fermentation, dough is carried out kneading, then dough is divided into baking tray, under 34 ℃ of conditions, proof 40 minutes.The baking tray that will fill fermentation face base is again sent in the baking oven, cooked as bread in baking becomes.Again it is sent in 50 ℃ of barns dry 24 hours, treat that total moisture content is lower than at 3% o'clock, it is ground into 80～200 purpose dry powder.This powder weighing and bagging is finished product.

2. make dry powder by example 1 method, take by weighing 100 parts.Take by weighing 10 parts in puffed rice powder again, 10 parts of expanded millet powder, 8 parts of full-grease milk powders, 5 parts of ripe black sesame powders, 10 parts of powdered sugar, 2 parts of food additives.In the stainless steel mixer, stirred 10 minutes then.Behind the mixing, weighing and bagging is finished product.

3. tomato is broken into juice with beater.During by the example 1 method making fermented dough first time, add 38 parts of tomato juices, no longer add water; During by the example 1 method making fermented dough second time, add 27 parts of tomato juices, no longer add water.Other method reference example 1.

Claims

1, the preparation method of kinds of grain, beans of infant food, feature of the present invention is to be primary raw material with paddy, beans, with yeast, sugar, oil, salt, the powdered food that contains animal protein, vegetables juice, food additive and additive is auxiliary material, will be based on flour or based on the dough of flour and powdery soybean material mixed powder, ferment and baking by the method for making bread, again with the product dried and the pulverizing of baking, then with its weighing and bagging, perhaps sneak into behind other auxiliary materials such as black sesame powder of bulking ground rice and shortening weighing and bagging again, be finished product.

2, the preparation method of kinds of grain, beans of infant food according to claim 1 is characterized in that protein content height and nutritional labeling are met the bread of infant feeding standard, dry and pulverize after can directly use as finished product.

3, the preparation method of kinds of grain, beans of infant food according to claim 1, the water of needs when it is characterized in that partly or entirely replacing making fermented dough with the vegetables juice.

4, the preparation method of kinds of grain, beans of infant food according to claim 1 is characterized in that the powdery soybean material can be full-cream or defatted soy flour, also can be soybean protein.