CN101057600A - Molars rod for baby and processing method thereof - Google Patents

Abstract

The invention discloses a food rod for grinding infantile teeth and the process for preparation, wherein the rod is prepared from flour 100 parts, 0. 3-1. 5 wt% of yeast, 45-60% of water, 1-1. 5% of table salt, 1-2% of wheat bran, 1-2% of skimmed milk powder and 0. 2-0. 5% of calcium carbonate through fermenting and baking.

Description

Molars rod for baby and processing method thereof

Technical field

The present invention relates to a kind of Molars rod for baby and processing method thereof.

Background technology

Show that according to medical research the infant following symptom can occur between teething: slobber, gum swelling, irritated irritability, like stinging finger or phenomenons such as hard thing, refusal feed.Uncomfortable in order to alleviate teething at present, temper chewing and grippage of infant, mostly allow the infant sting and chew with nipple, but nipple is to be made by rubber or plastics, be non-consumption material, in case eat in the stomach into healthy unfavorable to the infant, also might because of nipple do not sterilize or with carry the germs of a disease during other article contact, so there is safe and sanitary hidden danger.A kind of infant biscuit of grinding one's teeth in sleep is arranged at present, but the intensity of this product is relatively poor, easily falls slag, these biscuit slags cause the obstruction of infant's respiratory system sometimes, also have unsafe factor.

Summary of the invention

The object of the present invention is to provide a kind of enough intensity that has, be difficult for falling slag, safe and sanitary, when stinging and chewing, can also replenish needed calcareous and other nutrition of infant development, have the local flavor that the infant likes and the Molars rod for baby and the processing method thereof of good colour.

Technical scheme of the present invention is: Molars rod is the yeast that adds flour weight 0.3～1.5% in 100 parts of flour, 45～60% water, 1～2% wheat bran, 1～2% skimmed milk power, the salt of 1-1.5%, 0.2～0.5% calcium carbonate is through the product that ferments, baking is made.

Its processing method may further comprise the steps:

(1) yeast of adding flour weight 0.3～1.5% in 100 parts of flour, 45～60% water, the salt of 1-1.5%, 1～2% wheat bran, 1～2% skimmed milk power, 0.2～0.5% calcium carbonate, put into dough mixing machine, stir 10～15min, fully form to dough;

(2) compressing tablet: the dough sheet that dough is pressed into thickness 5-15mm;

(3) leave standstill: dough sheet is left standstill 3-8min;

(4) slitting: dough sheet is cut into the regular rectangular of length 50-100mm, width 10-20mm;

(5) fermentation: with the product that cuts, under 28～38 ℃ of temperature, humidity 75～90% conditions, fermentation 30～160min;

(6) baking: the product that will proof, put into and bake case, 100～200 ℃ of temperature, bake 30～150min;

(7) spreading for cooling: the product after will baking takes out, at 20～38 ℃ of temperature, humidity 45～90%, spreading for cooling 4～24h;

(8) drying: with the product of spreading for cooling, under 20～90 ℃ of temperature and humidity 40～60% conditions, dry 2～24h.

The honeycomb of the similar bread of product structure that the present invention makes, the complete rule of profile, has enough intensity, appropriateness crunching nothing is down ftractureed in flakes, is ruptured or falls the slag phenomenon, can satisfy the needs of stinging and chewing when the infant teethes, it is uncomfortable effectively to alleviate teething, and can temper chewing and grippage of infant; Product is to be made by nutritious and edibility raw material health care simultaneously, and dry back storage tolerance is not easy to go bad, and can guarantee the safety and the health of product; Needed calcareous and other nutrition has special fragrance and can obtain liking of infant in the time of can also replenishing infant development when stinging and chewing; Its less salt, the characteristics of not adding sugar have no adverse effects to infant's tooth.

The specific embodiment

Embodiment 1:

Raw material: 100 kilograms in flour, 0.3 kilogram in yeast, 45 kilograms in water, 1 kilogram of salt, 1 kilogram of wheat bran, 1 kilogram of skimmed milk power, 0.3 kilogram in calcium carbonate.

Manufacture method may further comprise the steps:

(1) stir: with above flour, yeast, water, wheat bran, the defatted milk powder salt, raw materials such as calcium carbonate are put into dough mixing machine, according to slowly-fast-slow circulation, stirring 10～15min fully forms (the dough temperature is between 30～38 ℃) to dough; (2) compressing tablet: the dough sheet that dough is pressed into required thickness 8mm; (3) leave standstill: dough sheet is left standstill 5min; (4) slitting: dough sheet is cut into requires that length 85mm, width 18mm's is regular rectangular; (5) proof (or claiming fermentation):, under normal pressure, 38 ℃ of temperature, humidity 85% condition, proof 65～75min with the product that cuts; (6) baking: the product that will proof, put into and bake case, 130～140 ℃ of temperature, bake 80min; (7) spreading for cooling: the product after will baking takes out, at 35～38 ℃ of temperature, humidity 80%, spreading for cooling 12h; (8) drying: with the product of spreading for cooling, under 45 ℃ of temperature and humidity 40～50% conditions, dry 12h.

The Molars rod product quality reference index of present embodiment is:

(1) sense index:

Outward appearance: the complete rule of profile, do not have obvious cracking phenomena;

Tissue morphology: quality is hard, and the tangent plane pore is fine and closely woven evenly;

Intensity: appropriate crunching nothing is down ftractureed in flakes, is ruptured or falls the slag phenomenon;

Color and luster: sundown, nothing be burned and half-cooked phenomenon obviously;

Mouthfeel: the no smell of burning, bitter taste has special fragrance and less salt mouthfeel,

(2) physical and chemical index: (every 100g product)

Heat 〉=1275KJ

Protein 〉=13.0g

Carbohydrate 〉=60g

Fat≤4.0g

Sodium≤450mg

Potassium≤580mg

Moisture≤13.5g

(3) sanitary index:

Microbiological indicator

Total number of bacteria≤1000 (cfu/g)

Coliform≤30 (MPN/100g)

Mould and saccharomycete≤100 (cfu/g)

Pathogenic bacteria must not detect

Heavy metal limit

Lead≤0.5mg/kg

Arsenic≤0.5mg/kg

Embodiment 2:

Raw material: 100 kilograms in flour, 1.0 kilograms in yeast, 55 kilograms in water, 1.2 kilograms of salt, 1.5 kilograms of wheat brans, 2 kilograms of skimmed milk powers, 0.3 kilogram in calcium carbonate.

Processing method may further comprise the steps:

(1) stir: with above flour, yeast, water, salt, wheat bran, skimmed milk power, raw materials such as calcium carbonate are put into dough mixing machine, according to slowly-fast-slow circulation, stirring 10～15min fully forms to dough; (2) compressing tablet: the dough sheet that dough is pressed into required thickness 8mm; (3) leave standstill: dough sheet is left standstill 8min; (4) slitting: dough sheet is cut into requires that length 85mm, width 18mm's is regular rectangular; (5) proof (or claiming fermentation):, under normal pressure, 38 ℃ of temperature, humidity 85% condition, proof 65～75min with the product that cuts; (6) baking: the product that will proof, put into and bake case, 130～140 ℃ of temperature, baking 80min; (7) spreading for cooling: the product after will baking takes out, at 20～25 ℃ of temperature, humidity 45～55%, spreading for cooling 1～4h; (8) drying: with the product of spreading for cooling, under 90 ℃ of temperature and humidity 40～60% conditions, dry 6～8h.

Claims (2)

1. a Molars rod for baby is characterized in that, adds the yeast of flour weight 0.3～1.5% in 100 parts of flour, 45～60% water, the salt of 1-1.5%, 1～2% wheat bran, 1～2% skimmed milk power, 0.2～0.5% calcium carbonate is through the product that ferments, baking is made.

2. the processing method of the described Molars rod for baby of claim 1 is characterized in that may further comprise the steps:

(1) yeast of adding flour weight 0.3～1.5% in 100 parts of flour, 45～60% water, the salt of 1-1.5%, 1～2% wheat bran, 1～2% skimmed milk power, 0.2～0.5% calcium carbonate; Put into dough mixing machine, stir 10～15min, fully form to dough;

(2) compressing tablet: the dough sheet that dough is pressed into thickness 5-15mm;

(3) leave standstill: dough sheet is left standstill 3-8min;

(4) slitting: dough sheet is cut into the rectangular of length 50-100mm, width 10-20mm;

(5) fermentation: with the product that cuts, under 28～38 ℃ of temperature, humidity 75～90% conditions, fermentation 30～160min;

(6) baking: the product that will proof, put into and bake case, 100～200 ℃ of temperature, bake 30～150min;

(7) spreading for cooling: the product after will baking takes out, at 20～38 ℃ of temperature, humidity 45～90%, spreading for cooling 4～24h;

(8) drying: with the product of spreading for cooling, under 20～90 ℃ of temperature and humidity 40～60% conditions, dry 2～24h.