CN108606148A - A kind of preparation method and its device of pyrus nivalis apple oat soft sweets - Google Patents
A kind of preparation method and its device of pyrus nivalis apple oat soft sweets Download PDFInfo
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- CN108606148A CN108606148A CN201810625466.9A CN201810625466A CN108606148A CN 108606148 A CN108606148 A CN 108606148A CN 201810625466 A CN201810625466 A CN 201810625466A CN 108606148 A CN108606148 A CN 108606148A
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- oat
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 60
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 27
- 238000000465 moulding Methods 0.000 claims abstract description 18
- 238000004904 shortening Methods 0.000 claims abstract description 17
- 238000001802 infusion Methods 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000012360 testing method Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 30
- 239000002002 slurry Substances 0.000 claims description 26
- 230000005540 biological transmission Effects 0.000 claims description 20
- 229910000831 Steel Inorganic materials 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 19
- 239000010959 steel Substances 0.000 claims description 19
- 239000000498 cooling water Substances 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 12
- 239000003638 chemical reducing agent Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 239000002932 luster Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 229910052581 Si3N4 Inorganic materials 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- HQVNEWCFYHHQES-UHFFFAOYSA-N silicon nitride Chemical compound N12[Si]34N5[Si]62N3[Si]51N64 HQVNEWCFYHHQES-UHFFFAOYSA-N 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 230000007246 mechanism Effects 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 235000006708 antioxidants Nutrition 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 231100000241 scar Toxicity 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims description 2
- 238000009434 installation Methods 0.000 claims description 2
- 230000002787 reinforcement Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000075850 Avena orientalis Species 0.000 description 17
- 230000036541 health Effects 0.000 description 6
- 241000220225 Malus Species 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000005781 Avena Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
A kind of preparation method and its device of pyrus nivalis apple oat soft sweets, supplementary material weight proportion：Wherein pyrus nivalis 55 65, apple 25 35, oat 25 35, malt syrup 55 65, white granulated sugar 14 18, edible salt 0.4 0.6, food additives carragheen 2.5 3.5, flavorant 0.4 0.6；By sorting, pretreatment of raw material, shortening, grind, infusion, molding baking, finished product are cooling, package test is made.Its preparation facilities, including shortening pressure cooker, grater, infusion pressure cooker, molding apparatus for baking and packing machine, advantages of the present invention：First, fruit is arranged in pairs or groups with coarse food grain, science sorting prescription.Natural nutrient component is abundant, and health-care effect is strong.Second is that technique is guaranteed to quality.Wherein sorting, shortening, grind, infusion, baking be Key Quality controlling unit.Third, grinding and to be molded apparatus for baking efficient.
Description
Technical field
The invention belongs to vegetable gum type gel candies（Soft sweets）Food preparation is one kind based on pyrus nivalis, apple and oat
Material, white granulated sugar, malt syrup etc. are the preparation method and its device of a kind of pyrus nivalis apple oat soft sweets of auxiliary material.
Technical background
Soft sweets belong to confectionery series of products, scientific name：Gel candy.Due to being restricted by traditional concept, the preparation of soft sweets
Focus on taste style, health idea is not good enough, and mostly to protrude odor type, mouthfeel as the target of soft sweets, health care realizes thin.
With universal, the raising of scientific and technological level of current food security, social progress, health preserving awareness enhancing and people's diet structure
Change, no longer meets soft sweets tradition preparation method, low sugar, nutrition, concept of health are put in the first place.Therefore, to the preparation of soft sweets
Propose new project and hope.
There are 2 disadvantages in the current soft sweets production of equipment aspect, step is more, efficiency is low first, grinding, and is to be carried out in two steps.The
One step：Preliminary grinding.Various fruit, vegetables are separately ground, are in slurry.Second step：Fine grinding.Various major ingredients enter electronic fine grinding together
Process, while carragheen is added, keep slurry softer, fine and smooth, stickiness higher.Second is that molding baking efficiency is low：By sugaring
Sugar material lotion after infusion pours into mould for candy molding, and every batch of use is divided formula mold and shaped by finished product soft sweets, cooling, the time
30 minutes, sugar demoulding.To prevent the mutual adhesion of soft sweets block, oil polish is eaten in surface coating, it is ensured that sugared item is soft, smooth,
Without adhesion.Soft sweets block is entered into baking operation in batches again, it is 50 hours whole, wherein first 20 hours, 40 DEG C of temperature setting, sugared item
It shrinks；30 hours are 55 DEG C afterwards, baking sizing, and the time is very long.
Invention content
The purpose of the present invention is making full use of the excellent agricultural product nutritional advantages in China, sugar content is reduced, provides one kind to eat
Life of recuperating is the theme, prominent flavor characteristics, meet a kind of pyrus nivalis apple oat soft sweets of health of masses demand preparation method and
Its device.The production for carrying out mechanization, automation, overcomes the problems, such as to grind and be molded that toast efficiency low.
Pyrus nivalis belongs to one of kind of pears, scientific name：PYRUSSPP, classification：Rose family pear.
Apple, alias：Surging mother-in-law, how, how son.
Avena cereal grain beans, is known as the title of coarse food grain.
A kind of preparation method of pyrus nivalis apple oat soft sweets, which is characterized in that steps are as follows：
One, supplementary material weight proportion：Wherein pyrus nivalis 55-65, apple 25-35, oat 25-35, malt syrup 55-65, white granulated sugar
14-18, edible salt 0.4-0.6, food additives carragheen 2.5-3.5, flavorant 0.4-0.6；
Two, sorting：Major ingredient pyrus nivalis, yellow-white, fruit shape are rectified well-balanced, and smooth, without scar, sugariness is higher to be preferred, apple, pericarp light
Clean, color is gorgeous, tender and crisp, no wound；Oat answers even particle size, real full, the golden yellow color of son；
Three, pretreatment of raw material：Pyrus nivalis, apple separately impregnate, previous cleaning, stalk peeled and cored, cuts 3-5 blocks per fruit after cleaning, uses salt
Water impregnates 15 minutes, brine ratio：50 kilograms of clear water adds 1.5 kilograms of edible salt；Function is anti-oxidant, prevents pulp surface from becoming
Rust；
Four, shortening：Pyrus nivalis, apple, oat enter high steam pot shortening simultaneously, and 20 minutes time, 121 DEG C of temperature is soft rotten, well-done
；
Five, it grinds：Shortening material is put into grinding mechanism, water must not be added therebetween, sugar material quality is otherwise influenced, wears into slurry shape, color and luster
Micro- yellow, fine and smooth and faint scent；Slurry temperature is maintained at 35-37 DEG C after mill, is pumped into preserving kettle, into next procedure；
Six, infusion：Slurry enters pot after mill, and by malt syrup, white granulated sugar, edible salt, food additives carragheen, flavorant presses
Mixing infusion is added in proportion scale amount, heats up 105 DEG C, takes the dish out of the pot after about 1 hour time；
Seven, molding baking：The slurry of infusion is poured into molding apparatus for baking and is cooled to 5 DEG C -6 DEG C in cooling tank, screw extrusion
Molding sprays in steel mesh transmission belt to prevent the mutual adhesion of soft sweets and eats oil polish, it is ensured that sugared item is smooth, without adhesion；In steel
Net transmission belt up and down toasts sugared item with infrared heat lamp, and soft sweets baking temperature is set as 45 DEG C -55 DEG C, the time 0.5
Hour, allow soft sweets surface to shrink, sizing, it is flexible flexible, it is intermediate tender fragrant and sweet；The micro- Huang of soft sweets color and luster after baking, has
The mouthfeel that three kinds of pyrus nivalis, apple, oat food materials combine；
Eight, finished product cools down：Finished product soft sweets after baking slightly cool down, and sugar temperature should keep 35 DEG C -38 DEG C, enter bag packaging；It is no
Then, soft sweets surface is be easy to cause to harden naturally；
Nine, package test：It is packed with packing machine, per parcel 1, then fills sack sealing.
Advantages of the present invention：First, fruit is arranged in pairs or groups with coarse food grain, science sorting prescription.Natural nutrient component is abundant, and health is protected
Strong effect is strong, prominent fruit natural nutrition flavor.Second is that technique is guaranteed to quality.Wherein sorting, shortening, grind, infusion, baking
It bakes as Key Quality controlling unit, third, the micro- Huang of soft sweets color and luster, style are more new.
Description of the drawings
Fig. 1 is the structure chart of the grater of the present invention
Fig. 2 is the cover board enlarged plan view for stirring homogenizer top
In figure：1, rack, 2, parabola grinding machine, 3, planet-gear speed reducer, 4, stirring homogenizer, 5, cylinder, 6, feed hopper,
7, parabola mill body, 8, blade layer, 9, blade, 10, cooling layer, 11, sun gear, 12, belt pulley, belt, 13, motor, 14, stir
Mix bar, 15, stirring blade, 16, connecting tube, 17, shaft, 18, silicon nitride, 19, temperature sensor, 20, solenoid valve, 21, discharging
Pump, 22, nitrogen injection pipe, 37, cover board, 38, stirring rod walks circular hole.
Fig. 3 is the molding apparatus for baking structure chart of the present invention
In Fig. 3,23, cooling tank, 24, blender, 25, screw extruder, 26, cooling water sandwich, 27, molding position temperature sensing
Device, 28, mold, 29, spray bar, 30, steel mesh transmission belt, 31, infrared heat lamp, 32, longitudinal cutter, 33, connect sugared plate, 34, gas
Cylinder transverse direction cutter, 35, collecting box, 36, sugared item.
Specific implementation mode
The present invention is described in detail as follows below in conjunction with the accompanying drawings：
A kind of preparation method of pyrus nivalis apple oat soft sweets, which is characterized in that steps are as follows：
One, supplementary material weight proportion：Wherein pyrus nivalis 60, apple 30, oat 30, malt syrup 60, white granulated sugar 16, edible salt 0.5,
Food additives carragheen 3, flavorant 0.5；
Two, sorting：Major ingredient pyrus nivalis, yellow-white, fruit shape are rectified well-balanced, and smooth, without scar, sugariness is higher to be preferred, apple, pericarp light
Clean, color is gorgeous, tender and crisp, no wound；Oat answers even particle size, real full, the golden yellow color of son；
Three, pretreatment of raw material：Pyrus nivalis, apple separately impregnate, previous cleaning, stalk peeled and cored, cuts 3-5 blocks per fruit after cleaning, uses salt
Water impregnates 15 minutes, brine ratio：50 kilograms of clear water adds 1.5 kilograms of edible salt；Function is anti-oxidant, prevents pulp surface from becoming
Rust；
Four, shortening：Pyrus nivalis, apple, oat enter high steam pot shortening simultaneously, and 20 minutes time, 121 DEG C of temperature is soft rotten, well-done
；
Five, it grinds：Shortening material is put into grinding mechanism, water must not be added therebetween, sugar material quality is otherwise influenced, wears into slurry shape, color and luster
Micro- yellow, fine and smooth and faint scent；Slurry temperature is maintained at 35-37 DEG C after mill, is pumped into preserving kettle, into next procedure；
Six, infusion：Slurry enters pot after mill, and by malt syrup, white granulated sugar, edible salt, food additives carragheen, flavorant presses
Mixing infusion is added in proportion scale amount, heats up 105 DEG C, takes the dish out of the pot after about 1 hour time；
Seven, molding baking：The slurry of infusion is poured into molding apparatus for baking and is cooled to 5 DEG C -6 DEG C in cooling tank, screw extrusion
Molding sprays in steel mesh transmission belt to prevent the mutual adhesion of soft sweets and eats oil polish, it is ensured that sugared item is smooth, without adhesion；In steel
Net transmission belt up and down toasts sugared item with infrared heat lamp, and soft sweets baking temperature is set as 45 DEG C -55 DEG C, the time 0.5
Hour, allow soft sweets surface to shrink, sizing, it is flexible flexible, it is intermediate tender fragrant and sweet；The micro- Huang of soft sweets color and luster after baking, has
The mouthfeel that three kinds of pyrus nivalis, apple, oat food materials combine；
Eight, finished product cools down：Finished product soft sweets after baking slightly cool down, and sugar temperature should keep 35 DEG C -38 DEG C, enter bag packaging；It is no
Then, soft sweets surface is be easy to cause to harden naturally；
Nine, package test：It is packed with packing machine, per parcel 1, then fills sack sealing.
Detailed description are as follows below in conjunction with the accompanying drawings：
In fig. 1 and 2, a kind of preparation facilities of pyrus nivalis apple oat soft sweets, including shortening pressure cooker, grater, infusion height
Press pot, baking molding device and packing machine, which is characterized in that grater includes rack 1, and 1 top of rack is parabola grinding machine 2,
1 middle part of rack is planet-gear speed reducer 3, and 1 lower part of rack is stirring homogenizer 4, and 2 shell of parabola grinding machine is a cylinder 5,
Cylinder 5 is mounted in rack 1, and feed hopper 6 arranged at 5 top of cylinder, cylinder 5 centrally through metal (upper be equipped with it is upper it is small under
The busbar of big parabola mill body 7, parabola mill body 7 is parabola, the 3-5 layers that parabola mill body top has vertical interval equal
Horizontal blade layer 8 is uniformly equipped with 5-15 blade 9,7 lower part of parabola mill body and circle on the circumference of each blade layer 8
There are the gap of 1-2mm between cylinder, the size in gap by slurry to the Particle size requirements of solid particle and production capacity depending on,
There is cooling layer 10 outside cylinder 5, cooling layer 10 is inscribed to be connected with cooling water；The row of the shaft and cylinder lower part of parabola mill body 7
The center of the sun gear 11 of star gear reduction unit 3 is connected, and passes through belt pulley, belt 12 and electricity in the shaft 17 of parabola mill body
Machine 13 is connected；3 lower part of planet-gear speed reducer is stirring homogenizer 4, in stirring homogenizer 4, the three of planet-gear speed reducer 3
Installation is equipped with stirring blade 15, planet there are three downward stirring rod 14 on stirring rod 14 on the vertex of angular planet carrier
The external toothing of gear reduction unit 3 is mutually fixed by stirring homogenizer 4 with rack 1, bottom plate and the stirring homogenizer 4 of cylinder 5
Top has connecting tube 16 to communicate, and 4 lower part of homogenizer is equipped with discharging pump 21.
Parabola mill body is hollow, closed, and centre is elongated shaft 17, is welded between shaft and the metallic plate of periphery
There is reinforcement by connection bar.
The material of parabola mill body lower part and cylinder corresponding part is the silicon nitride 18 of hard, wear-resistant.
The inner wall of cylinder is equipped with temperature sensor 19, and temperature sensor 19 passes through on controller and cooling water injection pipe
Solenoid valve 20 be connected, in due course is passed through cooling water to cooling layer, avoids the slurry temperature in cylinder 5 is excessively high from being aoxidized.
In order to avoid the slurry in cylinder 5 can also be equipped with nitrogen injection pipe 22 by oxidation on the top of cylinder.
It is solid on stirring homogenizer top in order to avoid the issuable booty of planet-gear speed reducer falls into stirring homogenizer
Surely there is cover board 37, there is stirring rod walking circular hole 38 on cover board 37.
When work, motor drives parabola mill body high speed rotation, while passing through planetary gear speed-reduction by belt pulley, belt
Machine drives the stirring rod low speed rotation in homogenizer, pyrus nivalis, apple, the oat of shortening to enter parabola mill by feed hopper simultaneously
Machine, shortening material is fallen the inner wall to cylinder by high-speed rotating parabola mill body, while blade shreds block material, and material declines
It when to parabola mill body silicon nitride plate, is ground, granularity has reached design requirement, therebetween by injecting cooling water, control slurry
Material temperature degree injects nitrogen between 35-37 DEG C in cylinder, and slurry is avoided to be aoxidized, and the slurry of cylinder lower part passes through
Connecting tube enters in homogenizer, is stirred after homogeneous and is pumped into preserving kettle by discharging pump.
The advantages of grinding mechanism of the present invention：1, the busbar of parabola mill body is parabola, makes decline and the parabolic of slurry
The rotation of line mill body is more steady, reduces vibrations and noise, and the blade cutting on top, centrifugal are fallen to be ground with lower part silicon nitride
The effect for playing a tractor serves several purposes, than being ground at present by 2-3 grades, the present invention grinds more energy saving.2, planet-gear speed reducer
Top high speed rotation is played, the effect of lower part low speed rotation simplifies transmission system.3, in homogenizer three stirring rods effect
Fruit gets well than the effect of a usual stirring rod.
In Fig. 3, the molding apparatus for baking, including cooling tank 23 has blender 24,23 lower part of cooling tank in cooling tank 23
There is funnel to be connected to screw extruder 25, the outer wall of screw extruder 25 and cooling tank has a cooling water sandwich 26, under cooling tank 23
Portion is equipped with molding position temperature sensor 27, is molded solenoid valve of the position temperature sensor 27 by controller and cooling water pipe
It is connected, adjusts the flow of cooling water, the temperature of cooling water is 1 DEG C -2 DEG C, ensures that slurry is 5 DEG C -6 DEG C of the paste that congeals, spiral
25 end of extruder is equipped with mold 28, the rectangular cross-section that mold 28 exports, and there are spray bar 29, mould in the front that mold 28 exports
The lower section of tool outlet has steel mesh transmission belt 30, spray bar 29 to spray edible oil polish on soft sweets and steel mesh transmission belt 30, it is ensured that
Sugared item is smooth, without adhesion；The work band of steel mesh transmission belt 30 has infrared heat lamp 31 to toast sugared item 36 up and down, sugared item
36 baking temperatures are set as 45 DEG C -55 DEG C, travel time 0.5 hour in steel mesh transmission belt 30 of sugared item 36, steel mesh transmission belt 30
There is longitudinal cutter 32 in front end, sugared item 36 is cut into several longitudinally oriented strips, 30 end of steel mesh transmission belt connects sugared plate 33, connects sugared plate 33
There is cylinder transverse direction cutter 34 above end, sugared item is cut into rectangular tiles, is fallen into collecting box 35, the height of cylinder transverse direction cutter 34
Solenoid valve of calming the anger is connected by the time relay with controller, and interval equal time difference cylinder transverse direction cutter 34 acts, and cuts sugar
Item.
Traditional cooling and shaping technique is at present：Sugar material manually pours into soft sweets and divides formula mold, molding cooling, every batch of
Using mold 1000-2000 width, every width fills bar shaped soft sweets 10-20 items, is demoulded after cooling 40 minutes cooling times.It is soft after demoulding
Sugared item enters roasting procedure by batch, and tens kilograms of every batch of soft sweets baking, uniform place mat is in baking tray, into barn, entirely
Journey 50 hours first 20 hours in baking, bakes 40 DEG C of temperature setting, soft sweets surface is allowed to shrink；30 hours afterwards, 55 DEG C of temperature, baking
Sizing.Therebetween, often there is phenomena such as cooked-on, burned, sugared body bending, deformation.The advantages of this molding apparatus for baking is fining machinery
Production line, efficient, quality is guaranteed, and soft sweets surface shrinks, shapes, flexible flexible, intermediate tender fragrant and sweet；It Ju not be special
Color.
Claims (8)
1. a kind of preparation method of pyrus nivalis apple oat soft sweets, which is characterized in that steps are as follows：
One, supplementary material weight proportion：Wherein pyrus nivalis 55-65, apple 25-35, oat 25-35, malt syrup 55-65, white granulated sugar
14-18, edible salt 0.4-0.6, food additives carragheen 2.5-3.5, flavorant 0.4-0.6；
Two, sorting：Major ingredient pyrus nivalis, yellow-white, fruit shape are rectified well-balanced, and smooth, without scar, sugariness is higher to be preferred, apple, pericarp light
Clean, color is gorgeous, tender and crisp, no wound；Oat answers even particle size, real full, the golden yellow color of son；
Three, pretreatment of raw material：Pyrus nivalis, apple separately impregnate, previous cleaning, stalk peeled and cored, cuts 3-5 blocks per fruit after cleaning, uses salt
Water impregnates 15 minutes, brine ratio：50 kilograms of clear water adds 1.5 kilograms of edible salt；Function is anti-oxidant, prevents pulp surface from becoming
Rust；
Four, shortening：Pyrus nivalis, apple, oat enter high steam pot shortening simultaneously, and 20 minutes time, 121 DEG C of temperature is soft rotten, well-done
；
Five, it grinds：Shortening material is put into grinding mechanism, water must not be added therebetween, sugar material quality is otherwise influenced, wears into slurry shape, color and luster
Micro- yellow, fine and smooth and faint scent；Slurry temperature is maintained at 35-37 DEG C after mill, is pumped into preserving kettle, into next procedure；
Six, infusion：Slurry enters pot after mill, and by malt syrup, white granulated sugar, edible salt, food additives carragheen, flavorant presses
Mixing infusion is added in proportion scale amount, heats up 105 DEG C, takes the dish out of the pot after about 1 hour time；
Seven, molding baking：The slurry of infusion is poured into molding apparatus for baking and is cooled to 5 DEG C -6 DEG C in cooling tank, screw extrusion
Molding sprays in steel mesh transmission belt to prevent the mutual adhesion of soft sweets and eats oil polish, it is ensured that sugared item is smooth, without adhesion；In steel
Net transmission belt up and down toasts sugared item with infrared heat lamp, and soft sweets baking temperature is set as 45 DEG C -55 DEG C, the time 0.5
Hour, allow soft sweets surface to shrink, sizing, it is flexible flexible, it is intermediate tender fragrant and sweet；The micro- Huang of soft sweets color and luster after baking, has
The mouthfeel that three kinds of pyrus nivalis, apple, oat food materials combine；
Eight, finished product cools down：Finished product soft sweets after baking slightly cool down, and sugar temperature should keep 35 DEG C -38 DEG C, enter bag packaging；It is no
Then, soft sweets surface is be easy to cause to harden naturally；
Nine, package test：It is packed with packing machine, per parcel 1, then fills sack sealing.
2. a kind of preparation facilities of pyrus nivalis apple oat soft sweets, including shortening pressure cooker, grater, infusion pressure cooker, it is baked into
Type device and packing machine, which is characterized in that grater includes rack（1）, rack（1）Top is parabola grinding machine（2）, rack
（1）Middle part is planet-gear speed reducer（3）, rack（1）Lower part is stirring homogenizer（4）, parabola grinding machine（2）Shell is a circle
Cylinder（5）, cylinder（5）Mounted on rack（1）On, cylinder（5）Feed hopper is arranged at top（6）, cylinder（5）Centrally through upper
Lower bearing is equipped with up-small and down-big parabola mill body（7）, parabola mill body（7）Busbar be parabola, in parabola mill body
The blade layer for the 3-5 layer levels that portion has vertical interval equal（8）, each blade layer（8）Circumference on 5-15 is uniformly installed
Blade（9）, parabola mill body（7）There are the gap of 1-2mm between lower part and cylinder, the size in gap by slurry to solid
Depending on the Particle size requirements and production capacity of body particle, cylinder（5）There is cooling layer outside（10）, cooling layer（10）It is inscribed to be connected with cooling
Water；Parabola mill body（7）Shaft and cylinder lower part planet-gear speed reducer（3）Sun gear（11）Center be connected,
In the shaft of parabola mill body（17）It is upper to pass through belt pulley, belt（12）And motor（13）It is connected；Planet-gear speed reducer（3）Under
Portion is stirring homogenizer（4）, in stirring homogenizer（4）It is interior, planet-gear speed reducer（3）Triangle planet carrier vertex on
There are three downward stirring rods for installation（14）, stirring rod（14）On stirring blade is installed（15）, planet-gear speed reducer（3）'s
External toothing is by stirring homogenizer（4）And rack（1）It is mutually fixed, cylinder（5）Bottom plate and stirring homogenizer（4）Top have
Connecting tube（16）It communicates, homogenizer（4）Lower part is equipped with discharging pump（21）.
3. a kind of preparation facilities of pyrus nivalis apple oat soft sweets according to claim 2, which is characterized in that parabola mill body
To be hollow, closed, centre is elongated shaft（17）, reinforcement by connection bar is welded between shaft and the metallic plate of periphery.
4. a kind of preparation facilities of pyrus nivalis apple oat soft sweets according to claim 2, which is characterized in that parabola mill body
The material of lower part and cylinder corresponding part is the silicon nitride of hard, wear-resistant（18）.
5. a kind of preparation facilities of pyrus nivalis apple oat soft sweets according to claim 2, which is characterized in that cylinder it is interior
Wall is equipped with temperature sensor (19), temperature sensor（19）Pass through the solenoid valve on controller and cooling water injection pipe（20）Phase
Connect, in due course is passed through cooling water to cooling layer, avoids cylinder（5）Interior slurry temperature is excessively high to be aoxidized.
6. a kind of preparation facilities of pyrus nivalis apple oat soft sweets according to claim 2, which is characterized in that in order to avoid cylinder
Body（5）Interior slurry is aoxidized, and nitrogen injection pipe is equipped on the top of cylinder（22）.
7. a kind of preparation facilities of pyrus nivalis apple oat soft sweets according to claim 2, which is characterized in that in order to avoid row
The issuable booty of star gear reduction unit falls into stirring homogenizer, and cover board is fixed on stirring homogenizer top（37）, cover board
（37）On have stirring rod walk circular hole（38）.
8. a kind of preparation facilities of pyrus nivalis apple oat soft sweets according to claim 2, which is characterized in that the molding is dried
Roasting device, including cooling tank（23）, cooling tank（23）In have blender（24）, cooling tank（23）Funnel and screw extrusion are arranged at lower part
Machine（25）Connection, screw extruder（25）There is cooling water sandwich with the outer wall of cooling tank（26）, cooling tank（23）Lower part is equipped with
It is molded position temperature sensor（27）, it is molded position temperature sensor（27）Pass through the solenoid valve phase of controller and cooling water pipe
Even, the flow of cooling water is adjusted, the temperature of cooling water is 1 DEG C -2 DEG C, ensures that slurry is 5 DEG C -6 DEG C of the paste that congeals, spiral is squeezed
Press（25）End is equipped with mold（28）, mold（28）The rectangular cross-section of outlet, mold（28）There is oil spout in front of outlet
Pipe（29）, have steel mesh transmission belt below mould outlet（30）, spray bar（29）In soft sweets and steel mesh transmission belt（30）Upper sprinkling
Edible oil polish, it is ensured that sugared item is smooth, without adhesion；Steel mesh transmission belt（30）Work band have infrared heat lamp up and down（31）It is right
Sugared item（36）It is toasted, sugared item（36）Baking temperature is set as 45 DEG C -55 DEG C, sugared item（36）In steel mesh transmission belt（30）Uplink
Walk the time（0.5）Hour, steel mesh transmission belt（30）There is longitudinal cutter in front end（32）, by sugared item（36）Several longitudinally oriented strips are cut into,
Steel mesh transmission belt（30）End connects sugared plate（33）, connect sugared plate（33）There is cylinder transverse direction cutter above end（34）, sugared item is cut
Rectangular fritter, falls into collecting box（35）In, cylinder transverse direction cutter（34）High pressure gas solenoid valve pass through the time relay and control
Device processed is connected, and is spaced equal time difference cylinder transverse direction cutter（34）Action, cuts sugared item.
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Cited By (1)
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| CN111903987A (en) * | 2020-04-29 | 2020-11-10 | 重庆天邦食品有限公司 | Condensing splash-proof fruit juice squeezing processing device |
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