阅读说明：本技术 果蔬多维饼干及其生产工艺 (Fruit and vegetable multi-dimensional biscuit and production process thereof ) 是由 陈亭 张华� 郝卫斌 吕晓莉 于 2021-01-14 设计创作，主要内容包括：本发明公开了一种果蔬多维饼干,包括以下成分：小麦粉；白砂糖；棕榈油；全脂乳粉；食用玉米淀粉；碳酸氢铵；山药粉；胡萝卜粉；南瓜粉；番茄粉；香蕉粉；苹果粉；草莓粉；生物酶；碳酸钙；维生素B1；香兰素；化浆用水；均质用水。本发明采用上述果蔬多维饼干,包含多种水果粉和蔬菜粉,更加符合当下消费者同时对多种营养的需求。(The invention discloses a fruit and vegetable multi-dimensional biscuit which comprises the following components: wheat flour; white granulated sugar; palm oil; whole milk powder; edible corn starch; ammonium bicarbonate; yam powder; carrot powder; pumpkin powder; tomato powder; banana powder; apple powder; strawberry powder; a biological enzyme; calcium carbonate; vitamin B1; vanillin; pulping water; homogenizing with water. The fruit and vegetable multi-dimensional biscuit contains various fruit powders and vegetable powders, and meets the requirements of consumers on various nutrients at the same time.)

1. A fruit and vegetable multi-dimensional biscuit is characterized in that: comprises the following components: wheat flour; white granulated sugar; palm oil; whole milk powder; edible corn starch; ammonium bicarbonate; yam powder; carrot powder; pumpkin powder; tomato powder; banana powder; apple powder; strawberry powder; a biological enzyme; calcium carbonate; vitamin B1; vanillin; pulping water; homogenizing with water.

2. The fruit and vegetable multi-dimensional biscuit according to claim 1, which is characterized in that: the composition comprises the following components in parts: 43.1 parts of wheat flour; 18.6 parts of white granulated sugar; 6.04 parts of palm oil; 3.45 parts of full cream milk powder; 17.25 parts of edible corn starch; 1.21 parts of ammonium bicarbonate; 0.2 part of yam powder; 0.2 part of carrot powder; 0.2 part of pumpkin powder; 0.2 part of tomato powder; 0.2 part of banana powder; 0.2 part of apple powder; 0.2 part of strawberry powder; 0.03 part of biological enzyme; 0.76 part of calcium carbonate; 10.001 parts of vitamin B; 0.005 part of vanillin; 7.4 parts of pulping water; 0.7 part of water for homogenization.

3. A production process of the fruit and vegetable multi-dimensional biscuit based on claim 1 or 2 is characterized in that: the method comprises the following steps:

s1, weighing the raw materials according to the proportion for later use;

s2 sugar melting

Adding clear water into the pulping pot, turning on a heat source to start heating, pouring the white granulated sugar weighed in the step S1 after the water is boiled, and stirring until the white granulated sugar is completely dissolved and the sugar water is boiled to obtain syrup;

s3, putting the biological enzyme and the vitamin B1 weighed in the step S1 into 4kg of warm water to be fully dissolved to obtain a solution A;

s4, homogenizing

Pouring the syrup and water prepared in the step S2 and the palm oil, ammonium bicarbonate and full cream milk powder weighed in the step S1 into a high-speed stirring tank, and uniformly stirring to obtain slurry;

s5 dough preparation

Introducing the slurry obtained in the step S4 into a dough mixer, adding the solution A obtained in the step S3, stirring for 10min, adding the wheat flour, the yam flour, the carrot powder, the pumpkin powder, the tomato powder, the banana powder, the apple powder, the strawberry powder, the edible corn starch and the calcium carbonate weighed in the step S1, stirring, checking whether the dough is qualified or not after stirring for a certain time, and performing the step S6 after standing for a period of time if the dough is qualified;

s6, stack compression

Compressing the dough prepared in the step S5 by a compressor to form a dough belt;

s7, molding

Forming biscuit blanks by the dough belt prepared in the step S6 after passing through a roller cutting forming machine, and returning residual materials to the dough hopper of the compressor in the step S5 for reuse;

s8, selecting blanks

A picker picks up the biscuit blanks with incomplete forms, uneven thicknesses or mixed impurities to obtain qualified biscuit blanks;

s9, baking

Conveying the qualified biscuit blanks into a tunnel type oven from a canvas belt for baking to finish the baking processes of work area expansion, II area shaping, III area dehydration and IV area coloring;

s10 picking

Picking out overlapped biscuits with uneven color, burnt, polluted and incomplete shape to obtain biscuit finished products;

s11, cooling

Naturally cooling the biscuit finished product discharged from the furnace on a cooling conveyer belt;

s12, packaging

Packing the mixture by using plastic composite bags and then boxing the mixture;

s13, metal detection

The packaged biscuits pass through a metal detector on a conveyor belt to be subjected to metal detection;

s14, boxing;

and S15, warehousing.

4. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: in the step S2, the ratio of sugar to water is 1: 0.4 after white granulated sugar is added into the pulping pot, and the heat source is closed when the concentration of the syrup reaches 30-33 Baume degrees.

5. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: the warm water temperature in step S3 is 35-38 ℃.

6. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: the stirring time in the step S5 is 30 minutes, and the standing time is 10-15 minutes;

the criteria qualified in the check in step S5 are: the surface of the dough is smooth, and the dough does not rebound after being pressed down.

7. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: in step S6, the thickness of the dough strip is 1.6-2.0mm, and the width is 0.62 m.

8. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: the biscuit blank in step S7 weighed 7.2. + -. 0.5g/10 pieces.

9. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: the weight of the biscuit finished product in the step S10 is as follows: 6.5 +/-0.5 g/10 blocks and less than or equal to 6.5g/100g of water.

10. The production process of the fruit and vegetable multi-dimensional biscuit based on claim 3 is characterized in that: 120g per box in step S12.

Technical Field

The invention relates to a biscuit making technology, in particular to a fruit and vegetable multi-dimensional biscuit and a production process thereof.

Background

The biscuit is a food prepared by taking cereal powder (and/or beans, potato powder) and the like as main raw materials, adding or not adding sugar, grease and other raw materials and performing processes of mixing (or size mixing), forming, baking (or frying and roasting) and the like, and a food prepared by adding cream, albumen, cocoa, chocolate and the like between (or on the surface of or in the interior of) products before or after cooking, and is popular among the masses due to the convenience and easiness in carrying. However, the existing biscuits have single ingredients and do not meet the current requirements of consumers for multiple nutrients.

Disclosure of Invention

The invention aims to provide a fruit and vegetable multi-vitamin biscuit which contains various fruit powders and vegetable powders and better meets the requirements of consumers on various nutrients at the same time.

In order to realize the purpose, the invention provides a fruit and vegetable multi-dimensional biscuit which comprises the following components: wheat flour; white granulated sugar; palm oil; whole milk powder; edible corn starch; ammonium bicarbonate; yam powder; carrot powder; pumpkin powder; tomato powder; banana powder; apple powder; strawberry powder; a biological enzyme; calcium carbonate; vitamin B1; vanillin; pulping water; homogenizing with water.

Preferably, the composition comprises the following components in parts: 43.1 parts of wheat flour; 18.6 parts of white granulated sugar; 6.04 parts of palm oil; 3.45 parts of full cream milk powder; 17.25 parts of edible corn starch; 1.21 parts of ammonium bicarbonate; 0.2 part of yam powder; 0.2 part of carrot powder; 0.2 part of pumpkin powder; 0.2 part of tomato powder; 0.2 part of banana powder; 0.2 part of apple powder; 0.2 part of strawberry powder; 0.03 part of biological enzyme; 0.76 part of calcium carbonate; 10.001 parts of vitamin B; 0.005 part of vanillin; 7.4 parts of pulping water; 0.7 part of water for homogenization.

The production process based on the fruit and vegetable multi-dimensional biscuits comprises the following steps:

s1, weighing the raw materials according to the proportion for later use;

s2 sugar melting

Adding clear water into the pulping pot, turning on a heat source to start heating, pouring the white granulated sugar weighed in the step S1 after the water is boiled, and stirring until the white granulated sugar is completely dissolved and the sugar water is boiled to obtain syrup;

s3, putting the biological enzyme and the vitamin B1 weighed in the step S1 into 4kg of warm water to be fully dissolved to obtain a solution A;

s4, homogenizing

Pouring the syrup and water prepared in the step S2 and the palm oil, ammonium bicarbonate and full cream milk powder weighed in the step S1 into a high-speed stirring tank, and uniformly stirring to obtain slurry;

s5 dough preparation

Introducing the slurry obtained in the step S4 into a dough mixer, adding the solution A obtained in the step S3, stirring for 10min, adding the wheat flour, the yam flour, the carrot powder, the pumpkin powder, the tomato powder, the banana powder, the apple powder, the strawberry powder, the edible corn starch and the calcium carbonate weighed in the step S1, stirring, checking whether the dough is qualified or not after stirring for a certain time, and performing the step S6 after standing for a period of time if the dough is qualified;

s6, stack compression

Compressing the dough prepared in the step S5 by a compressor to form a dough belt;

s7, molding

Forming biscuit blanks by the dough belt prepared in the step S6 after passing through a roller cutting forming machine, and returning residual materials to the dough hopper of the compressor in the step S5 for reuse;

s8, selecting blanks

A picker picks up the biscuit blanks with incomplete forms, uneven thicknesses or mixed impurities to obtain qualified biscuit blanks;

s9, baking

Conveying the qualified biscuit blanks into a tunnel type oven from a canvas belt for baking to finish the baking processes of expansion of a region I, shaping of a region II, dehydration of a region III and coloring of a region IV;

s10 picking

Picking out overlapped biscuits with uneven color, burnt, polluted and incomplete shape to obtain biscuit finished products;

s11, cooling

Naturally cooling the biscuit finished product discharged from the furnace on a cooling conveyer belt;

s12, packaging

Packing the mixture by using plastic composite bags and then boxing the mixture;

s13, metal detection

The packaged biscuits pass through a metal detector on a conveyor belt to be subjected to metal detection;

s14, boxing;

and S15, warehousing.

Preferably, the ratio of sugar to water in the syrup melting pot in the step S2 is 1: 0.4, and the heat source is closed when the concentration of syrup reaches 30-33 Baume degrees.

Preferably, the warm water temperature in step S3 is 35-38 ℃.

Preferably, the stirring time in the step S5 is 30 minutes, and the standing time is 10-15 minutes;

the criteria qualified in the check in step S5 are: the surface of the dough is smooth, and the dough does not rebound after being pressed down.

Preferably, the thickness of the dough strip in step S6 is 1.6-2.0mm, and the width is 0.62 m.

Preferably, the biscuit blank in step S7 has a weight of 7.2 + -0.5 g/10 pieces.

Preferably, the weight of the biscuit finished product in the step S10 is as follows: 6.5 +/-0.5 g/10 blocks and less than or equal to 6.5g/100g of water.

Preferably, 120g of each box in step S12.

Therefore, the fruit and vegetable multi-dimensional biscuit contains various fruit powder and vegetable powder, and meets the requirements of consumers on various nutrients at the same time.

The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.

Drawings

FIG. 1 is a flow chart of a production process of the fruit and vegetable multi-dimensional biscuit according to the embodiment of the invention.

Detailed Description

The present invention will be further described with reference to the accompanying drawings, and it should be noted that the present embodiment is based on the technical solution, and the detailed implementation and the specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.

Fig. 1 is a flow chart of a production process of a fruit and vegetable multi-dimensional biscuit according to an embodiment of the invention, and as shown in fig. 1, the fruit and vegetable multi-dimensional biscuit comprises the following components: wheat flour; white granulated sugar; palm oil; whole milk powder; edible corn starch; ammonium bicarbonate; yam powder; carrot powder; pumpkin powder; tomato powder; banana powder; apple powder; strawberry powder; a biological enzyme; calcium carbonate; vitamin B1; vanillin; pulping water; homogenizing with water. Preferably, the composition comprises the following components in parts: 43.1 parts of wheat flour; 18.6 parts of white granulated sugar; 6.04 parts of palm oil; 3.45 parts of full cream milk powder; 17.25 parts of edible corn starch; 1.21 parts of ammonium bicarbonate; 0.2 part of yam powder; 0.2 part of carrot powder; 0.2 part of pumpkin powder; 0.2 part of tomato powder; 0.2 part of banana powder; 0.2 part of apple powder; 0.2 part of strawberry powder; 0.03 part of biological enzyme; 0.76 part of calcium carbonate; 10.001 parts of vitamin B; 0.005 part of vanillin; 7.4 parts of pulping water; 0.7 part of water for homogenization.

The raw material manufacturers and specification models used in this example, and the functions and effects of the raw materials are as follows:

wheat flour: new tobacco food Co., Ltd, which conforms to GB 1355, is a main raw material of biscuits;

white granulated sugar: the Yunyan Zhongyunshishang sugar industry Co., Ltd, conforms to GB317-2006, increases the sweetness and the nutritional value of the biscuit, adjusts the gluten swelling degree in the dough, improves the color, the flavor, the shape and the oxidation resistance of the biscuit;

palm oil: the Qingdao Yihaijiali food marketing limited company meets the requirement of GB 15680, increases the flavor and nutrition of biscuits, adjusts the swelling degree of dough, plays a role in crisping and has a lubricating effect;

whole milk powder: the Hengyuan Council group company meets the requirement of GB 19644, increases the flavor of the biscuit, and provides nutrient substances such as protein and the like;

edible corn starch: the Binzhou Jinhui corn development company Limited shall meet the requirement of GB/T8885, reduce the gluten degree of flour and make the biscuit more crisp;

yam powder: tianjin Xiugu biotechnology development Limited company, should meet the NY/T1509 requirements, contain a large amount of proteins, vitamins and trace elements, enhance metabolism;

carrot powder: tianjin Xiugu biotechnology development Limited company, should meet the requirement of NY/T1509, is rich in vitamins and minerals such as carotene, vitamin B1, vitamin B2, calcium, iron, phosphorus, etc., promotes metabolism, and enhances immune function;

pumpkin powder: tianjin Xiugu biotechnology development Co Ltd, should meet the requirement of NY/T1509, protect gastric mucosa, help digestion;

tomato powder: tianjin Xiugu biotechnology development Limited company should meet the requirement of NY/T1509, promote the production of body fluid to quench thirst, strengthen the stomach to promote digestion, and have extremely high nutritive value;

banana powder: tianjin Xiugu biotechnology development Limited company should meet the requirement of NY/T1509, contain rich potassium element, can clear intestines and stomach, eliminate fatigue;

apple powder: tianjin Xiugu biotechnology development Co., Ltd, should meet the requirement of NY/T1509, is rich in soluble fiber, stimulates intestinal peristalsis, strengthens skeleton;

strawberry powder: tianjin Xiugu biotechnology development Co., Ltd, should meet the NY/T1509 requirement, is rich in pectin cellulose, conditions gastrointestinal tract;

ammonium bicarbonate: the Shandong Weichai focus mass meets GB1888-2014, a leavening agent;

biological enzyme: the Dusmann company of imperial Netherlands reduces the strength, elasticity and plasticity of dough, and ensures that the shape of the product is smooth and the surface gloss is good and the stirring time is shortened;

calcium carbonate: the marine organism limited company in the cabbages market conforms to GB 1898, improves the quality of biscuits, and strengthens calcium.

Vitamin B1: the Jiangxi Tian New pharmaceutical industry, namely, the company Limited conforms to GB 14751, supplements vitamin B1 and prevents vitamin B1 deficiency;

vanillin: shanghai Xinhua spice Co., Ltd, the requirement of Q/DYZ0010S should be met, and the flavor of the biscuit should be improved.

The production process based on the fruit and vegetable multi-dimensional biscuits comprises the following steps:

s1, weighing the raw materials according to the proportion for later use;

s2 sugar melting

Adding clear water into the pulping pot, turning on a heat source to start heating, pouring the white granulated sugar weighed in the step S1 after the water is boiled, and stirring to avoid the phenomenon of scorching until the white granulated sugar is completely dissolved and the sugar water is boiled to obtain syrup;

preferably, the ratio of sugar to water in the syrup melting pot in the step S2 is 1: 0.4, and the heat source is closed when the concentration of syrup reaches 30-33 Baume degrees.

S3, putting the biological enzyme and the vitamin B1 weighed in the step S1 into 4kg of warm water to be fully dissolved to obtain a solution A;

preferably, the warm water temperature in step S3 is 35-38 ℃.

S4, homogenizing

Pouring the syrup and water prepared in the step S2 and the palm oil, ammonium bicarbonate and full cream milk powder weighed in the step S1 into a high-speed stirring tank, and uniformly stirring to obtain slurry;

s5 dough preparation

Introducing the slurry obtained in the step S4 into a dough mixer, adding the solution A obtained in the step S3, stirring for 10min, adding the wheat flour, the yam flour, the carrot powder, the pumpkin powder, the tomato powder, the banana powder, the apple powder, the strawberry powder, the edible corn starch and the calcium carbonate weighed in the step S1, stirring, checking whether the dough is qualified or not after stirring for a certain time, and performing the step S6 after standing for a period of time if the dough is qualified;

preferably, the stirring time in step S5 is 30 minutes, and the standing time is 10 to 15 minutes, so as to balance the internal tension; the criteria qualified in the check in step S5 are: the dough surface is smooth, and the dough does not rebound after being pressed down, namely, the low elasticity, the tension and the plasticity are achieved, and the qualified dough is obtained.

S6, stack compression

Compressing the dough prepared in the step S5 by a compressor to form a dough belt;

preferably, the thickness of the dough strip in step S6 is 1.6-2.0mm, and the width is 0.62 m.

S7, molding

Forming biscuit blank (the biscuit blank can be made into different shapes such as fish shape according to different moulds) by the dough belt prepared in the step S6 through a roller cutting forming machine, and returning the residual materials to the dough hopper of the compressor in the step S5 for reuse;

preferably, the biscuit blank in step S7 has a weight of 7.2 + -0.5 g/10 pieces.

S8, selecting blanks

A picker picks up the biscuit blanks with incomplete forms, uneven thicknesses or mixed impurities to obtain qualified biscuit blanks;

s9, baking

Conveying the qualified biscuit blanks into a tunnel type oven through a canvas belt for baking to finish the baking processes of expansion in a region I, shaping in a region II, dehydration in a region III and coloring in a region IV, wherein a baker needs to adjust the oven temperature and the oven speed in time according to the shape of a finished product in the baking process to ensure the color uniformity of the biscuits;

the parameters of each zone in this example are shown in the following table:

s10 picking

Picking out overlapped biscuits with uneven color, burnt, polluted and incomplete shape, namely picking out biscuits which do not meet the requirements of sensory indexes to obtain biscuit finished products;

preferably, the weight of the biscuit finished product in the step S10 is as follows: 6.5 +/-0.5 g/10 blocks and less than or equal to 6.5g/100g of water.

S11, cooling

Naturally cooling the biscuit finished product discharged from the furnace on a cooling conveyer belt;

the water content of the biscuit just taken out of the oven is high, so the biscuit is soft and easy to deform, the biscuit can be packaged only after being cooled for a certain time, the moisture in the biscuit can be volatilized to a certain degree and meets the requirement while the biscuit is cooled, the phenomenon that the water content in the biscuit is too high and the quality guarantee period of the biscuit is influenced is avoided, and therefore the biscuit can be packaged after being naturally cooled by a cooling conveying belt after being taken out of the oven.

S12, packaging

Packing the mixture by using plastic composite bags and then boxing the mixture; the concrete requirements are as follows: the sealing is flat, the weight is accurate, the surface of the bag body is clean, no oil stain exists, and the bag body is airtight.

Preferably, 120g of each box in step S12.

S13, metal detection

The packaged biscuits pass through a metal detector on a conveyor belt to be subjected to metal detection;

s14, boxing;

the required quantity of the boxing is accurate, and wrong loading and mixed loading cannot be realized. The length of two ends of the sealing adhesive tape is 5 cm.

And S15, warehousing.

The warehouse entry requires light handling and orderly stacking.

The manufacturers and specification models of the equipment used in the process are as follows:

a pulping pot: wenzhou worker light industry machinery, Inc., JRG-0.5;

dough mixing machine: new country food machinery in south of Henan province, HW200II model SM;

a high-speed stirring tank: XD-GSJB300, modern Soy food machinery, Inc. of Harbin;

a compressor: guandonghua machine two rolling seats, type 620;

a roll cutting forming machine: guangdong Fushan mountain machine, type 620;

tunnel oven: guangdong Fushan mountain machine, type 620.

Therefore, the fruit and vegetable multi-dimensional biscuit contains various fruit powder and vegetable powder, and meets the requirements of consumers on various nutrients at the same time.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.