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Method for processing food stick

A processing method and technology for food bars, which are applied in the confectionery industry, food science, confectionery, etc., can solve the problems of rough taste of food bars, and achieve the effects of improved product taste, sufficient emulsification, and fine product texture

Active Publication Date: 2011-09-14
BEIJING COMPETITOR SPORTS SCI & TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of food sticks, which can solve the problem of rough taste of food sticks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 8kg of glutinous rice flour, 6kg of baked flour, 10kg of whey protein powder, 10kg of whole milk powder, 8kg of peanut protein powder, 6kg of glucose, and 7kg of peanut granules, and mix them evenly in a noodle mixer.

[0023] Weigh 6kg of milk fat, 8kg of cocoa butter substitute, and 1.4kg of soybean lecithin, heat to melt, and mix evenly; weigh 8kg of fructose syrup and 12kg of maltose syrup, heat to boiling, cool to about 70°C, and mix with melted milk fat, Cocoa butter substitute and soybean lecithin are mixed, and then homogenized and emulsified in a high-pressure homogenizer, the homogenization temperature is 60°C, the homogenization pressure is 25MPa, and the homogenization times is twice.

[0024] Keep the temperature of the homogeneously emulsified slurry between 40-50°C, add it into the above mixed powder while stirring, stir evenly, knead, and cut into rods.

[0025] Coated with chocolate by a chocolate coating machine.

Embodiment 2

[0027] Weigh 6kg of rice flour, 8kg of glutinous rice flour, 6kg of malt extract, 4kg of inulin, 10kg of whey protein powder, 6kg of whole milk powder, 8kg of soybean protein powder, and 4kg of sucrose, and mix them evenly in a noodle mixer.

[0028] Weigh 9kg of butter, 8kg of cocoa butter substitute, 0.5kg of sucrose fatty acid ester, heat to melt, and mix evenly; weigh 10kg of sorbitol, 12kg of maltose syrup, heat to boiling, cool to about 70°C, and mix with melted butter, Cocoa butter substitute and sucrose fatty acid ester are mixed, and then homogenized and emulsified in a high-pressure homogenizer. The homogenization temperature is 50°C, the homogenization pressure is 30MPa, and the number of homogenization times is twice.

[0029] Keep the temperature of the homogeneously emulsified slurry between 40-50°C, add it into the above mixed powder while stirring, stir evenly, knead, and cut into rods.

[0030] Coated with chocolate by a chocolate coating machine.

Embodiment 3

[0032] Weigh 4kg of glutinous rice flour, 6kg of baked flour, 10kg of malt extract, 2kg of cocoa powder, 8kg of whey protein powder, 8kg of soybean protein powder, 6kg of peanut protein powder, and 6kg of puffed oatmeal balls, and mix them evenly in a noodle mixer.

[0033] Weigh 6kg of milk fat, 10kg of shortening, 0.5kg of sorbitan monostearate, heat to melt, and mix evenly; weigh 12kg of maltose syrup, 10kg of glucose syrup, heat to boiling, cool to about 70°C, and melt Milk fat, shortening, and sorbitan monostearate are mixed, and then homogeneously emulsified in a high-pressure homogenizer. The homogenization temperature is 65° C., the homogenization pressure is 50 MPa, and the number of homogenization is one time.

[0034] Keep the temperature of the homogeneously emulsified slurry between 40-50°C, add it into the above mixed powder while stirring, stir evenly, knead, and cut into rods.

[0035] Coated with chocolate by a chocolate coating machine.

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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 [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of a food bar that can improve mouthfeel. Background technique [0002] Food sticks are a very popular food in European and American countries. They are popular among young people for their small size, stylish appearance and easy portability. Some domestic consumers have also begun to gradually understand and accept food sticks, especially outdoor people and athletes, who have become the main consumers of food sticks in China. Convenience and nutrition are becoming more and more important in modern people's requirements for food, and food bars have obvious advantages over traditional foods in these two aspects. Therefore, food bars will become increasingly popular in China. Most of the food bars currently available in the market are imported products. Due to the large difference in the tastes of people in the East and the West, although the developm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/02A23G3/36
Inventor 白厚增焦颖杨则宜贺刚田红梅
Owner BEIJING COMPETITOR SPORTS SCI & TECH
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