CN101401606B - Method for processing food stick - Google Patents
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- CN101401606B CN101401606B CN2008102255584A CN200810225558A CN101401606B CN 101401606 B CN101401606 B CN 101401606B CN 2008102255584 A CN2008102255584 A CN 2008102255584A CN 200810225558 A CN200810225558 A CN 200810225558A CN 101401606 B CN101401606 B CN 101401606B
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- Confectionery (AREA)
Abstract
The invention relates to a method for processing a food bar. The method comprises the following steps of mixing syrup and grease to carry out high-pressure homogenization emulsion; evenly blending and doughing with other components and incising the components into the bar. The process of the high-pressure homogenization emulsion is added in the method, so that the mixture of the syrup and the grease is more even and the emulsion is more sufficient, thereby the product has more delicate quality and better taste.
Description
Technical field
The invention belongs to food processing field, specifically, relate to a kind of processing method that improves the food bar of mouthfeel.
Background technology
Food bar is a kind of popular food in American-European countries, and it is small and exquisite with volume, outward appearance fashion, easy to carry and liked by the young man.Domestic part consumer also begins to be familiar with gradually and to accept food bar, and especially outdoor gang and sportsman become the main consumer groups of domestic food bar.In the requirement of modern to food, convenient and nutrition becomes more and more important, and food bar exactly has remarkable advantages than traditional food at this aspect two, and therefore, food bar at home will increased popularity.Mostly commercially available food bar is imported product now, because the existence of people's between east and west taste is than big difference, so though the external product development is ripe relatively, its taste is not liked by the domestic consumer.Therefore, exploitation is fit to the food bar of compatriots' taste, and vast market prospect will be arranged.
At present, the research and development of domestic food bar and production all also are in the stage of fumbling, far lag behind the external level of production, and especially the production equipment aspect has special production line abroad, and the domestic stage that still is in the subdivision operation.The restriction of production equipment has had a strong impact on the improvement of product quality, introduces external production line and no doubt can deal with problems, but cost is very high, and its production capacity and present stage market demand be not complementary.Therefore, be necessary on the basis of existing working condition, to improve respectively at each operating unit in the food bar process, progressively to realize the improvement of entire product.
In addition, the problem that home products exists is exactly that mouthfeel is comparatively coarse, and the sense of touch of food (quality) is very large to the influence of the whole organoleptic quality of product, therefore solves the problem of food bar coarse mouthfeel, is very important to promoting the product overall quality.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of food bar, this method can solve the problem of food bar coarse mouthfeel.
The batching of food bar is made up of powder, grease, syrup three parts, abroad mainly is by powerful mixing, the shear ability of equipment, directly with the abundant mixing of three.Domestic then is after grease and syrup are carried out simply premix, to mix thoroughly with powder again.The inventor found through experiments, and the problem of food bar coarse mouthfeel is not only because the powder particle causes greatly, and is also relevant with the admixture of syrup and grease, mixes evenly more, and emulsification is abundant more, and the product quality that obtains is fine and smooth more.
The processing method of food bar provided by the invention, it mixes laggard horizontal high voltage emulsifying with syrup earlier with grease, with other component mixing and group, cut into rod again.
The processing method of above-mentioned food bar, it specifically comprises the steps:
1, powder, particulate material are mixed;
2, with the grease heating and melting, get syrup and be heated to and boil, be cooled to 60-80 ℃, both are mixed laggard horizontal high voltage emulsifying;
3, the temperature that keeps the slurry after step (2) emulsifying joins in the blending ingredients of step (1) while stirring at 40-50 ℃, stirs and rolls into a ball, and cuts into bar-shaped.
The processing method of food bar of the present invention also can be included in the outer coating and suspending chocolate of food bar.
The weight portion of each component is in the food bar: powder 20-200 part, particulate material 0-40 part, grease 5-60 part, syrup 10-120 part.
Described powder is one or more in the direct-edible shortening powder raw material such as grain dust, albumen powder, fruits and vegetables powder and dietary fiber; Described particulate material is puffed cereal particle and/or nut granule.
Described emulsifying is meant and utilizes high-pressure homogeneous equipment that the mixture of syrup and grease is carried out emulsification, and homogenization pressure is 15-50MPa, and homogenizing temperature is 50-70 ℃, and the homogeneous number of times is for once or twice.
Homogeneous mainly comprises centrifugal homogeneous and pressure homogeneous dual mode, and wherein the latter uses more general.The pressure homogeneous is exactly that material is under the high pressure effect, the tiny slit of flow velocity process with 100-250m/s, produce strong shear action, cavitation and turbulent flow thus, the fat globule average diameter is decreased to below the 1 μ m, the size homogeneous, and whole material system is mixed mutually, more stable.
Researcher of the present invention finds further that by experiment by high-pressure homogeneous process, grease and syrup have not only been realized fully emulsified, and the lipochondrion refinement, and than other emulsification methods, the product mouthfeel that obtains is better.
Before emulsifying, can in the mixture of grease and syrup, add an amount of emulsifying agent, the addition of emulsifying agent is 0-0.1 a times of grease, and it helps emulsification more abundant, and the emulsification system that obtains is more stable.Emulsifying agent commonly used in the food all can be selected for use, as monoglyceride, lecithin, soybean lecithin, sucrose fatty ester, tristerin etc.
The processing method of food bar provided by the present invention has increased high-pressure homogeneous emulsion process, makes syrup more even with mixing of grease, and emulsification is more abundant, thereby makes the product quality fine and smooth more, and the product mouthfeel gets a promotion.
The specific embodiment
Following examples further specify content of the present invention, but should not be construed as limitation of the present invention.
Embodiment 1
Take by weighing glutinous rice flour 8kg, roasting flour 6kg, PURE WHEY 10kg, whole milk powder 10kg, peanut protein powder 8kg, glucose 6kg, peanut particle 7kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter oil 6kg, substitute of cocoa fat 8kg, soybean lecithin 1.4kg, heating and melting mixes; Take by weighing HFCS 8kg, malt syrup 12kg, be heated to and boil, be cooled to about 70 ℃, mix with butter oil, substitute of cocoa fat, soybean lecithin after melting, carry out emulsifying then in high pressure homogenizer, homogenizing temperature is that 60 ℃, homogenization pressure are 25MPa, and the homogeneous number of times is twice.
The temperature that keeps the slurry after the emulsifying adds in the above-mentioned mixed powder between 40-50 ℃ while stirring, stirs and rolls into a ball, and cuts into bar-shaped.
Through chocolate coating machine coating and suspending chocolate.
Embodiment 2
Take by weighing ground rice 6kg, glutinous rice flour 8kg, malt extract 6kg, inulin 4kg, PURE WHEY 10kg, whole milk powder 6kg, soyabean protein powder 8kg, sucrose 4kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter 9kg, substitute of cocoa fat 8kg, sucrose fatty ester 0.5kg, heating and melting mixes; Take by weighing D-sorbite 10kg, malt syrup 12kg, be heated to and boil, be cooled to about 70 ℃, mix with butter, substitute of cocoa fat, sucrose fatty ester after melting, carry out emulsifying then in high pressure homogenizer, homogenizing temperature is that 50 ℃, homogenization pressure are 30MPa, and the homogeneous number of times is twice.
The temperature that keeps the slurry after the emulsifying adds in the above-mentioned mixed powder between 40-50 ℃ while stirring, stirs and rolls into a ball, and cuts into bar-shaped.
Through chocolate coating machine coating and suspending chocolate.
Embodiment 3
Take by weighing glutinous rice flour 4kg, roasting flour 6kg, malt extract 10kg, cocoa power 2kg, PURE WHEY 8kg, soyabean protein powder 8kg, peanut protein powder 6kg, puffed oat ball 6kg mixes in the noodles served with soy sauce, sesame butter, etc. machine.
Take by weighing butter oil 6kg, shortening 10kg, sorbitan monostearate 0.5kg, heating and melting mixes; Take by weighing malt syrup 12kg, glucose syrup 10kg, be heated to and boil, be cooled to about 70 ℃, mix with butter oil, shortening, sorbitan monostearate after melting, in high pressure homogenizer, carry out emulsifying then, homogenizing temperature is that 65 ℃, homogenization pressure are 50MPa, and the homogeneous number of times is for once.
The temperature that keeps the slurry after the emulsifying adds in the above-mentioned mixed powder between 40-50 ℃ while stirring, stirs and rolls into a ball, and cuts into bar-shaped.
Through chocolate coating machine coating and suspending chocolate.
Embodiment 4
Take by weighing glutinous rice flour 6kg, compound sugar 8kg, dehydrated vegetables powder 4kg, fruit powder 8kg, whole milk powder 8kg, peanut protein powder 10kg, glucose 3kg, raisins 9kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter oil 6kg, butter 10kg, tristerin 0.5kg, heating and melting mixes; Take by weighing HFCS 8kg, glucose syrup 7kg, be heated to and boil, be cooled to about 70 ℃, mix with butter oil, butter, tristerin after melting, carry out emulsifying then in high pressure homogenizer, homogenizing temperature is that 70 ℃, homogenization pressure are 15MPa, and the homogeneous number of times is twice.
The temperature that keeps the slurry after the emulsifying adds in the above-mentioned mixed powder between 40-50 ℃ while stirring, stirs and rolls into a ball, and cuts into bar-shaped.
Through chocolate coating machine coating and suspending chocolate.
The experiment of experimental example 1 product stability
It is 30 ℃ that the food bar of embodiment 1-4 gained is placed temperature, relative humidity is under 60% the condition, indexs such as the total plate count of selection energy representative products inherent quality, coliform, mould, respectively at 0 day, 60 days, 120 days, 180 days sampling determinations once, the result is as shown in table 1, index is stable, and the shelf-life of product can reach 180 days.
Table 1 test sample microorganism detection result
| Interventions Requested | 0 day | 60 days | 120 days | 180 days |
| Total number of bacteria/cfu/g | <2000 | <2000 | <2000 | <2000 |
| Coliform/MPN/100g | <30 | <30 | <30 | <30 |
| Mould/cfu/g | <50 | <50 | <50 | <50 |
As shown in Table 1, the food bar of embodiment 1-4 is storing 0-180 days, and microbiological indicator is all in acceptability limit.
Sense organ taste's experiment of experimental example 2 food bars of the present invention
1, laboratory sample
Food bar with embodiment 1 is a test sample, only simply mixes with syrup with grease, and be reference substance without the food bar of high-pressure homogeneous emulsification, both prepare burden identical, and outward appearance is identical.
2, experimental technique
Sample: get test sample and reference substance, random number, double blinding condition undertissue tastes, the flavour of assess sample, quality and whole sensation.
The trial test time: the morning 10:00～11:00.
The experimenter: 40 people, get rid of flu person, pregnant woman and loner.
Point system: give a mark by the experimenter, take 5 fens systems, finely count 5 fens; Better count 4 fens; Generally count 3 fens; Relatively poorly count 2 fens; Very poorly count 1 fen, only fill in the integer score value.
3, experimental result
Experiment gained data are handled with Excel, adopt the t check that test data is carried out statistical analysis, represent with mean ± SD.
Sense organ taste's result of experiment is as shown in table 2
Table 2 sensory testing result (branch)
| Project | Flavour | Quality | Whole sensation |
| Experiment product | 3.80±0.79 | 4.09±0.59 | 3.90±0.87 |
| Reference substance | 3.38±0.90 | 3.25±0.87 | 3.40±0.98 |
| The P value | 0.027 | 0.0013 | 0.018 |
| The P value | <0.05 | <0.01 | <0.05 |
As can be seen from Table 2, the quality of test sample is better than reference substance, through check, utmost point significant difference is arranged; And the quality of quality all has a significant effect to the flavour of product and whole sensation, makes the flavour of test sample and the overall evaluation all significantly be better than reference substance.
4, conclusion
In the process of food bar, increase high-pressure homogeneous technology, help to improve the quality of product, improve the fine and smooth degree of mouthfeel, thereby promoted the overall quality of product grease and syrup.
Claims (3)
1. the processing method of a food bar is characterized in that, earlier syrup is mixed laggard horizontal high voltage emulsifying with grease, with powder and particulate material mixing and group, cuts into rod again;
Specifically comprise the steps:
(1) powder, particulate material are mixed;
(2) with the grease heating and melting, get syrup and be heated to and boil, be cooled to 60-80 ℃, both are mixed laggard horizontal high voltage emulsifying;
(3) temperature that keeps the slurry after step (2) emulsifying joins in the blending ingredients of step (1) while stirring at 40-50 ℃, stirs and rolls into a ball, and cuts into bar-shaped;
Wherein, the weight portion of each component is respectively in the food bar: powder 20-200 part, particulate material 0-40 part, grease 5-60 part, syrup 10-120 part;
The condition of emulsifying is: homogenization pressure 15-50MPa, homogenizing temperature 50-70 ℃, homogeneous once or twice.
2. processing method as claimed in claim 1 is characterized in that, also is included in the outer coating and suspending chocolate of food bar.
3. as claim 1 or 2 arbitrary described processing methods, it is characterized in that described powder is one or more in grain dust, albumen powder, fruits and vegetables powder and the dietary fiber; Described particulate material is puffed cereal particle and/or nut granule.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102255584A CN101401606B (en) | 2008-11-05 | 2008-11-05 | Method for processing food stick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102255584A CN101401606B (en) | 2008-11-05 | 2008-11-05 | Method for processing food stick |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101401606A CN101401606A (en) | 2009-04-08 |
| CN101401606B true CN101401606B (en) | 2011-09-14 |
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|---|---|---|---|
| CN2008102255584A Active CN101401606B (en) | 2008-11-05 | 2008-11-05 | Method for processing food stick |
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| CN (1) | CN101401606B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406117A (en) * | 2011-12-03 | 2012-04-11 | 天津北洋百川生物技术有限公司 | Energy bar and preparation method thereof |
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| CN102106501B (en) * | 2011-01-28 | 2012-08-15 | 北京康比特体育科技股份有限公司 | Method for preparing food bars |
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| CN101401606A (en) | 2009-04-08 |
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