阅读说明：本技术 一种耐咀嚼婴儿磨牙棒的制备方法 (Preparation method of chewing-resistant baby teeth grinding rod ) 是由 魏兆军 张梦云 章建国 胡飞 于 2019-11-14 设计创作，主要内容包括：一种耐咀嚼婴儿磨牙棒的制备方法,包括：(1)小麦麸皮蒸汽爆破,(2)球磨粉碎,(3)二次蒸汽爆破,(4)酶解制备膳食纤维,(5)制备改性麸皮膳食纤维,(6)制作面团与醒发,(7)整型及涂料及(8)烘焙。本发明制得的耐咀嚼婴儿磨牙棒,其硬度和韧性均优于普通磨牙棒,婴儿食用时不宜折断,耐咀嚼。(A method for preparing a chewing-resistant infant molar bar comprises the following steps: (1) the method comprises the following steps of (1) wheat bran steam explosion, (2) ball milling and crushing, (3) secondary steam explosion, (4) enzymolysis for preparing dietary fiber, (5) preparation of modified bran dietary fiber, (6) dough making and proofing, (7) shaping and coating and (8) baking. The hardness and toughness of the chewing-resistant baby teeth grinding rod prepared by the invention are superior to those of common teeth grinding rods, and the baby is not easy to break and is chewing-resistant when eating the chewing-resistant baby teeth grinding rod.)

1. A preparation method of a chewing-resistant infant molar rod is characterized by comprising the following steps: comprises the following steps:

step 1: soaking wheat bran in 5-30 deg.C purified water for 30-60min, and performing steam explosion treatment on the soaked wheat bran;

step 2: grinding the wheat bran subjected to the steam explosion treatment to the fineness of 100-150 meshes to obtain wheat bran slurry;

and step 3: placing the wheat bran slurry in steam explosion equipment, and performing pressure maintaining treatment for 120-180s by using steam with the pressure of 1.5-1.8 MPa; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting;

and 4, step 4: mixing the wheat bran slurry subjected to secondary steam explosion with purified water according to the mass ratio of 1:3-5 to obtain a mixed solution, heating the mixed solution to 58-62 ℃, adjusting the pH value of the mixed solution to 5.0-5.2, adding alpha-amylase, and performing enzymolysis for 2.0-2.5 hours to obtain a first enzymolysis solution; adjusting the pH value of the first enzymolysis liquid to 10.8-11.0, adjusting the temperature of the first enzymolysis liquid to 43-47 ℃, adding alkaline protease, and carrying out enzymolysis for 1.0-1.5h to obtain a second enzymolysis liquid; heating the second enzymolysis liquid to boiling, keeping the boiling state and inactivating enzyme; centrifuging the second enzymatic hydrolysate after enzyme deactivation, washing the collected precipitate with ethanol with volume fraction of 78%, centrifuging the washing liquid, washing the precipitate with ethanol with volume fraction of 95%, centrifuging the washing liquid, drying the collected precipitate until the water content is less than or equal to 8%, and obtaining the bran dietary fiber;

and 5: mixing bran dietary fiber and 2-propanol at a mass ratio of 1:25-40, stirring at a rotation speed of 30-60r/min for 25-30min to obtain a dietary fiber propanol mixed solution; adding NaOH aqueous solution with the mass of 1.4-1.5 times of that of the bran dietary fiber into the dietary fiber propanol mixed solution, and stirring at the rotating speed of 30-60r/min for 90-100 min; then adding chloroacetic acid aqueous solution with the mass of 1.4-1.5 times of that of the dietary fiber of the bran, adjusting the temperature to 49-51 ℃, and stirring at the rotating speed of 30-60r/min for 2.5-3.5 h; after the reaction is finished, cooling the obtained reaction liquid to room temperature, adding ethanol with the volume fraction of 95% which is 3-5 times of the volume of the reaction liquid, standing, precipitating with ethanol for 10-12h, filtering by adopting filter paper with the aperture of 30-50 mu m, and collecting a filter cake; washing the filter cake with ethanol, centrifuging the obtained washing liquid, and drying the obtained precipitate until the water content is less than or equal to 8% to obtain modified bran dietary fiber;

step 6: the raw material formula of the tooth grinding rod comprises the following raw materials in parts by weight: 65-75 parts of low-gluten flour, 2.5-5.0 parts of modified bran dietary fiber, 20-30 parts of egg liquid, 4-5 parts of butter, 0-8 parts of white granulated sugar and 0-5 parts of fruit and vegetable powder; weighing and mixing various raw materials according to a raw material formula of the tooth grinding rod, uniformly stirring and kneading to obtain dough for later use; then covering a plastic preservative film on the surface of the dough, standing and proofing for 30-45min at room temperature;

and 7: flattening proofed noodles into slices with thickness of 0.5-1.2cm, cutting into strips with width of 0.5-1.2cm, kneading or twisting the strips into twist shape, and uniformly coating a layer of egg liquid on the surface to obtain a molar bar blank;

and 8: preheating the oven at 180 ℃ for 10min at 170-.

2. The method of preparing a chewy infant molar bar according to claim 1, wherein: in the step 1, the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 90-180s, and the steam pressure is 1.8-2.0 MPa.

3. The method of preparing a chewy infant molar bar according to claim 1, wherein: the enzyme activity of the alpha-amylase is 10000-20000U, and the addition amount of the alpha-amylase is 0.25-0.50% of the mass of the wheat bran slurry.

4. The method of preparing a chewy infant molar bar according to claim 1, wherein: the enzyme activity of the alkaline protease is 1000000-200000U, and the addition amount of the alkaline protease is 0.15-0.30% of the mass of the wheat bran pulp.

5. The method of preparing a chewy infant molar bar according to claim 1, wherein: in the step 5, the filter cake is stirred and washed by ethanol with the volume fraction of 78 percent which is 5 to 10 times of the mass of the filter cake, then the washing mixed solution is centrifugally treated for 5 to 10 minutes at the rotating speed of 1500-; stirring and washing the precipitate after the first washing by using ethanol with 3-5 times of the mass and the volume fraction of 95%, then centrifugally treating the washing mixed solution at the rotating speed of 1500-3000r/min for 5-10min, and collecting the precipitate after the second washing; and drying the precipitate after the second washing by adopting hot air at the temperature of 60-80 ℃ until the water content is lower than 8 percent to obtain the modified bran dietary fiber.

Technical Field

The invention belongs to the technical field of food processing, and relates to a preparation method of a chewing-resistant baby molar stick.

Background

The teeth grinding rod is a biscuit for helping baby teeths to erupt. The baby is in the in-process that deciduous teeth erupted, and the saliva volume increases, and running water likes stinging hard thing, appears often putting the finger into the mouth or stings phenomenons such as mother's nipple, at this stage, supplies some biscuits that are used for grinding one's teeth of baby, can help deciduous teeth to erupt, corrects the phenomenon of stinging the nipple of a milk, also can in time train baby's oral cavity simultaneously and chew the function. At present, in the processing process of a plurality of teeth grinding rods, because the hardness and the chewiness of the teeth grinding rods are reduced by pursuing the taste, the risks of choking the teeth grinding rods into the trachea and causing death and the like exist in the eating process of infants.

Dietary fiber is a polysaccharide that is not digested and absorbed by the human body, but has a variety of important physiological functions, and is called "seventh nutrient". The water holding capacity refers to the capacity of dietary fiber macromolecules for trapping water in a physical mode and preventing water from seeping, and is an important index of the application performance of the dietary fiber. When the dietary fiber with high water-holding capacity is added to prepare baked food, the baked food has stable appearance configuration, better hardness and toughness, and can be effectively prevented from aging and cracking.

Wheat bran is the outermost epidermis of wheat, and the wheat becomes flour and bran after being processed by a flour mill. The wheat bran contains 30-50% of dietary fiber, and is a dietary fiber source with rich resources and low price. However, bran dietary fiber has limited application in the food field due to its weak water holding capacity.

Disclosure of Invention

The invention aims to provide a preparation method of a chewing-resistant infant molar rod.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of a chewing-resistant infant molar bar comprises the following steps:

step 1: soaking wheat bran in 5-30 deg.C purified water for 30-60min, and performing steam explosion treatment on the soaked wheat bran;

step 2: grinding the wheat bran subjected to the steam explosion treatment to the fineness of 100-150 meshes to obtain wheat bran slurry;

and step 3: placing the wheat bran slurry in steam explosion equipment, and performing pressure maintaining treatment for 120-180s by using steam with the pressure of 1.5-1.8 MPa; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; collecting the materials after the blasting treatment, namely the wheat bran slurry after the secondary steam blasting;

and 4, step 4: mixing the wheat bran slurry subjected to secondary steam explosion with purified water according to the mass ratio of 1:3-5 to obtain a mixed solution, heating the mixed solution to 58-62 ℃, adjusting the pH value of the mixed solution to 5.0-5.2, adding alpha-amylase, and performing enzymolysis for 2.0-2.5 hours to obtain a first enzymolysis solution; adjusting the pH value of the first enzymolysis liquid to 10.8-11.0, adjusting the temperature of the first enzymolysis liquid to 43-47 ℃, adding alkaline protease, and carrying out enzymolysis for 1.0-1.5h to obtain a second enzymolysis liquid; heating the second enzymolysis liquid to boiling, keeping the boiling state and inactivating enzyme; centrifuging the second enzymatic hydrolysate after enzyme deactivation, washing the collected precipitate with ethanol with volume fraction of 78%, centrifuging the washing liquid, washing the precipitate with ethanol with volume fraction of 95%, centrifuging the washing liquid, drying the collected precipitate until the water content is less than or equal to 8%, and obtaining the bran dietary fiber;

and 5: mixing bran dietary fiber and 2-propanol at a mass ratio of 1:25-40, stirring at a rotation speed of 30-60r/min for 25-30min to obtain a dietary fiber propanol mixed solution; adding NaOH aqueous solution with the mass of 1.4-1.5 times of that of the bran dietary fiber into the dietary fiber propanol mixed solution, and stirring at the rotating speed of 30-60r/min for 90-100 min; then adding chloroacetic acid aqueous solution with the mass of 1.4-1.5 times of that of the dietary fiber of the bran, adjusting the temperature to 49-51 ℃, and stirring at the rotating speed of 30-60r/min for 2.5-3.5 h; after the reaction is finished, cooling the obtained reaction liquid to room temperature, adding ethanol with the volume fraction of 95% which is 3-5 times of the volume of the reaction liquid, standing, precipitating with ethanol for 10-12h, filtering by adopting filter paper with the aperture of 30-50 mu m, and collecting a filter cake; washing the filter cake with ethanol, centrifuging the obtained washing liquid, and drying the obtained precipitate until the water content is less than or equal to 8% to obtain modified bran dietary fiber;

step 6: the raw material formula of the tooth grinding rod comprises the following raw materials in parts by weight: 65-75 parts of low-gluten flour, 2.5-5.0 parts of modified bran dietary fiber, 20-30 parts of egg liquid, 4-5 parts of butter, 0-8 parts of white granulated sugar and 0-5 parts of fruit and vegetable powder; weighing and mixing various raw materials according to a raw material formula of the tooth grinding rod, uniformly stirring and kneading to obtain dough for later use; then covering a plastic preservative film on the surface of the dough, standing and proofing for 30-45min at room temperature;

and 7: flattening proofed noodles into slices with thickness of 0.5-1.2cm, cutting into strips with width of 0.5-1.2cm, kneading or twisting the strips into twist shape, and uniformly coating a layer of egg liquid on the surface to obtain a molar bar blank;

and 8: preheating the oven at 180 ℃ for 10min at 170-.

The preferable technical scheme is as follows: in the step 1, the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 90-180s, and the steam pressure is 1.8-2.0 MPa.

The preferable technical scheme is as follows: the enzyme activity of the alpha-amylase is 10000-20000U, and the addition amount of the alpha-amylase is 0.25-0.50% of the mass of the wheat bran slurry.

The preferable technical scheme is as follows: the enzyme activity of the alkaline protease is 1000000-200000U, and the addition amount of the alkaline protease is 0.15-0.30% of the mass of the wheat bran pulp.

The preferable technical scheme is as follows: in the step 5, the filter cake is stirred and washed by ethanol with the volume fraction of 78 percent which is 5 to 10 times of the mass of the filter cake, then the washing mixed solution is centrifugally treated for 5 to 10 minutes at the rotating speed of 1500-; stirring and washing the precipitate after the first washing by using ethanol with 3-5 times of the mass and the volume fraction of 95%, then centrifugally treating the washing mixed solution at the rotating speed of 1500-3000r/min for 5-10min, and collecting the precipitate after the second washing; and drying the precipitate after the second washing by adopting hot air at the temperature of 60-80 ℃ until the water content is lower than 8 percent to obtain the modified bran dietary fiber.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the invention adopts the methods of steam explosion, grinding and secondary steam explosion to pretreat the wheat bran, which is beneficial to the extraction of the dietary fiber of the bran.

2. The invention obtains the modified bran dietary fiber with high water-holding capacity by modifying the bran dietary fiber in a mode of increasing hydrophilic groups.

3. The modified bran dietary fiber with high water holding capacity is added into the infant molar rod for manufacturing, the hardness and the toughness of the obtained molar rod are superior to those of a common molar rod, and the infant is not easy to break and is chewy when eating the modified bran dietary fiber.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.