Molding technology of baked foods, production system for baked foods, and baked foods

A molding process and production system technology, applied in food ovens, food processing, baked foods with modified ingredients, etc., can solve the problems of high production cost, low efficiency, low nutritional content, etc., achieve a fast pace of life and reduce costs , comprehensive effect of nutrition

Active Publication Date: 2017-12-12
ANHUI NONG ANKANG FOODS LTD CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention provides a baked food, a production system and a molding process for producing the food, which solve the problems of low nutritional content, high production cost and low efficiency of the existing baked food. The purpose is to design A high-nutrition baked food that nourishes the brain, nourishes the heart, and beautifies the skin, and its production can realize automatic control, high production efficiency, save manpower, and reduce costs

Method used

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  • Molding technology of baked foods, production system for baked foods, and baked foods
  • Molding technology of baked foods, production system for baked foods, and baked foods
  • Molding technology of baked foods, production system for baked foods, and baked foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: the molding process of above-mentioned baked food is:

[0053] Raw material preparation: Mix 40 parts of wild jujube kernels, 40 parts of walnut kernels, 4 parts of longan meat and 1 part of black sesame, and use a grinder to crush them into nut mixed particles of a certain size, and put the mixed particles into the storage hopper 311 Set aside; after softening 50 parts of butter, mix with 20 parts of white sugar and 20 parts of brown sugar and beat until the color of the butter becomes lighter and the total volume increases to twice its original size. Add 50 parts of egg liquid and mix it into butter For the mixture, mix 90 parts of flour, 2 parts of baking powder, and 4 parts of soda powder into the butter mixture, add 120 parts of water, stir and mix to form a slurry, and put the slurry into the grouting hopper 331 for later use;

[0054] Quantitative feeding: the empty tray moves forward to the lower end of the storage hopper 311 of the quantitative fe...

Embodiment 2

[0061] Example 2: The difference from Example 1 lies in the preparation of raw materials. 45 parts of jujube kernels, 45 parts of walnut kernels, 4.5 parts of longan meat and 2 parts of black sesame seeds were mixed together and crushed into fruit of a certain size with a grinder. Kernel mixed granules, put the mixed granules into the storage hopper 311 for later use; after softening 55 parts of butter, mix and beat with 25 parts of white sugar and 25 parts of brown sugar, add 55 parts of beaten egg liquid to form a butter mixture, and mix 95 parts of 1 part of flour, 2.5 parts of baking powder, 4.5 parts of soda powder are mixed and poured into the butter mixture, 130 parts of water are added, stirred and mixed to form a slurry, and the slurry is put into the grouting hopper 331 for later use.

Embodiment 3

[0062] Example 3: The difference from Example 1 and Example 2 lies in the preparation of raw materials. 50 parts of jujube kernels, 50 parts of walnut kernels, 5 parts of longan meat and 3 parts of black sesame are mixed together and crushed with a grinder into nut mixed granules of a certain size, put the mixed granules into the storage hopper 311 for later use; after softening 60 parts of butter, mix and beat with 30 parts of white sugar and 30 parts of brown sugar, add 60 parts of beaten egg liquid and mix to form For the butter mixture, mix 100 parts of flour, 3 parts of baking powder, and 5 parts of soda powder into the butter mixture, add 140 parts of water, stir and mix to form a slurry, and put the slurry into the grouting hopper 331 for later use.

[0063] In summary, the baked food is rich in nutrition and meets the current nutritional needs and living needs of people. The molding process and production system for producing the food have realized large-scale mass prod...

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Abstract

The invention discloses a molding technology of baked foods, a production system for baked foods, and baked foods, and belongs to the technical field of food production. The molding technology of the baked foods comprises the following steps of successively performing quantitative feeding, vibrating-leveling, quantitative grouting, multi-stage transition baking, multi-station cooling and counting-boxing, and carrying out sealing and molding. The baked foods comprise the following raw materials in parts by weight: 40-50 parts of walnut kernels, 40-50 parts of spina date seeds, 1-3 parts of black sesame seeds, 4-5 parts of longan flesh, 90-100 parts of flour, 50-60 parts of butter, 20-30 parts of white sugar, 20-30 parts of brown sugar, 50-60 parts of eggs, 2-3 parts of baking powder, 4-5 parts of soda powder, and 120-140 parts of water. The invention has the following beneficial effects: the baked foods are rich in nutrition, and satisfies living needs of current people; moreover, production-line mass production is realized by the molding technology and the production system used for producing the baked foods so that production efficiency and production quality are improved with cost reduced.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a molding process of a baked food, a production system and the baked food. Background technique [0002] In today's fast pace of life, baked snack foods, especially biscuits and bread, have played a pivotal role in people's lives. They can greatly save meal time and improve people's work efficiency, but what follows is Health problems. The existing biscuits and breads on the market have various flavors, but the nutritional content is single, which cannot meet the body's demand for nutritional elements. Long-term use will cause health problems such as physical weakness and reduced resistance. [0003] Especially for people under the current economic pressure and work pressure, the health of the brain and heart is worthy of attention. Therefore, the biscuits and bread containing nutritious particles such as nuts and jujubes that are currently introduced are loved by people,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21B7/00A21B3/13A21B1/40A21B3/00A21B3/07
CPCA21B1/40A21B3/00A21B3/07A21B3/13A21B7/005A21D2/36A21D2/364A21D13/06Y02P60/80
Inventor 李芹李薇李欣李祥曙范围王殿雄梁伟祝本喜
Owner ANHUI NONG ANKANG FOODS LTD CO
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