High-protein high-calcium fresh roasted milk skin and processing technology thereof

Abstract

The present invention relates to the field of food production, and the baked milk skin comprises fresh milk, milk powder, cream and a flavoring agent. The preparation method comprises the following steps: metering and proportioning the raw materials such as fresh milk, milk powder, cream, flavoring agent and the like, and mixing the raw materials, namely pasteurized milk, whole milk powder, anhydrous cream and trehalose, so as to obtain a mixture, namely the fresh milk, the milk powder, the cream, the flavoring agent and the like. The preparation method comprises the following steps: heating, stirring and mixing a plurality of raw materials, gradually adding the raw materials according to the proportion of the raw materials during mixing, pouring the mixed materials into a mold, taking out the cooled and molded materials, adding a large amount of milk, and adjusting the proportion of the raw materials, so that the protein content and the calcium content of the baked milk skin are improved, and meanwhile, essence and pigment are not added, and dripping is not added. Meanwhile, the adding amount of cane sugar is 0%, the content of fat and sugar in the baked milk skin is reduced, and the possible health risks such as obesity and diabetes mellitus after long-term eating are reduced.

Description

Technical Field

[0001] The invention relates to the field of food production, in particular to a high-protein and high-calcium fresh-baked milk skin and a processing technology thereof. Background Art

[0002] Baked milk skin is a snack made from milk skin. It has a rich milky aroma and a crispy taste. When you take a bite, you will feel the fresh milk beads bursting in your mouth. Milk skin is made by boiling milk, whisking it several times to form a coarse, hemp-like oil layer, and then taking it out and condensing it. It is the main raw material for making baked milk skin.

[0003] At present, limited by the influence of factors such as raw materials and process conditions for making milk skin, there are obvious differences in food performance indicators such as nutritional value and taste characteristics of existing baked milk skin, resulting in uneven quality of baked milk skin. At the same time, excessive sugar intake by young people can easily cause symptoms such as obesity, affecting their health. Therefore, it is necessary to propose a high-protein and high-calcium fresh baked milk skin and its processing technology. Summary of the invention

[0004] In view of the problems in the prior art, the present invention provides a high-protein and high-calcium fresh-baked milk skin and a processing technology thereof.

[0005] The technical solution adopted by the present invention to solve its technical problems is: a high-protein and high-calcium fresh baked milk skin and a processing technology thereof, comprising fresh milk, milk powder, cream and flavoring agent, wherein the baked milk skin is composed of the following components: six parts of fresh milk, two parts of milk powder, one part of cream and one part of flavoring agent; the fresh milk raw material is pasteurized milk; the milk powder raw material is whole milk powder; the cream raw material is anhydrous butter; and the flavoring agent raw material is trehalose.

[0006] Specifically, the method includes the following steps: measuring and mixing raw materials such as fresh milk, milk powder, cream, and seasoning; heating and stirring the various raw materials, and gradually adding the materials according to the proportions during mixing; pouring the mixed materials into a mold, and taking out the cooled and formed materials; baking the formed materials at a high temperature, and cooling and packaging the baked materials.

[0007] Specifically, the metering and proportioning: different raw materials are inspected and stored in the warehouse. After the raw materials are stored in the warehouse, they are unpacked by unpacking equipment. The unpacked raw materials enter the storage tank through the pipeline for low-temperature storage, and the packaging belt enters the recycling area for recycling. The storage tank is made of stainless steel to prevent fresh milk, milk powder, cream and seasoning from contacting with air and changing.

[0008] Specifically, the stirring and mixing is to mix different materials according to a certain weight ratio, and then measure and mix different raw materials according to the proportion, the ratio of fresh milk, milk powder, cream and flavoring is 6:2:1:1, fresh milk, whole milk powder, anhydrous butter and trehalose are put into a mixing device for stirring, and the mixture is heated up to accelerate the dissolution of the materials during stirring, until the particles in the solution are fully dissolved and the mixture is viscous, and then the dissolved materials are poured into a storage tank for storage, and the mixing device and the storage tank are both made of stainless steel; The rotating speed of the mixing equipment is 650r~750r / min. First, fresh milk and whole milk powder are poured into the mixing equipment as a base for preliminary stirring and mixing. At this time, the rotating speed of the mixing equipment is 750r / min. The slurry base is quickly prepared, and anhydrous butter and trehalose are poured into the mixing equipment for secondary mixing. At this time, the rotating speed of the mixing equipment is 650r / min. When adding water butter and trehalose, they are added slowly in batches. In order to accelerate the melting of trehalose during stirring, the temperature of the mixing equipment is kept constant at 40°C to avoid the slurry temperature being too high during mixing and affecting the taste.

[0009] Specifically, the material is poured into the mold: the slurry in the storage tank is injected into the mold through the feeding equipment through the injection equipment, the height of the slurry injected into the mold is 2.5 mm, and after the injection is completed, the mold is placed in a baking oven for baking, the temperature of the baking oven is 160°C~170°C, and the baking time is 4 minutes to make a first-grade baked milk skin; the cooling and forming are taken out: the first-grade baked milk skin is removed from the baking oven and placed in a cooling zone, the mold is cooled by air cooling, and the first-grade baked milk skin is cooled through the mold until the first-grade baked milk skin is cooled to form a finished baked milk skin product, and the finished baked milk skin is demolded from the mold, and the mold can be slightly heated by hot air during demolding to help demolding.

[0010] Specifically, the high-temperature baking of the material is to place the baked milk skin product back in a baking oven for secondary baking, the baking oven temperature is 150°C, the baking time is 4 minutes, and the secondary baking can help to dry thoroughly and prevent the milk skin from getting damp and deteriorating; cooling packaging: placing the baked milk skin product after the secondary baking in a cooling area, using a natural cooling method, and placing it for 5 to 6 minutes to allow the moisture inside the milk skin product to evaporate to a minimum, so as to meet the packaging requirements. When packaging, the milk skin product is placed in a packaging box, and each box of milk skin product weighs 118g.

[0011] Specifically, factory inspection: after packaging, the packaging box is preliminarily inspected with a metal detector to detect whether there is metal inside the packaging box. After the preliminary inspection, the staff randomly samples and numbers them in the production and processing links, and marks the sampling time, location, quantity and other information. The sampled milk skin products are pre-treated by drying, grinding and other methods. The pre-treated milk skin products are tested by chemical composition analysis, microbial testing, processing technology testing, etc. The test results will form a report, which lists the test data, parameters and conclusions in detail. For each indicator in the test report, it should be judged according to relevant national standards. If the indicators do not meet the requirements, it is an unqualified biscuit, which should be processed immediately to prevent it from leaving the factory and affecting the health and interests of consumers. If the indicators meet the requirements, it is qualified and allowed to circulate, and the packaging box is packaged and boxed, and the packaging box is transported and sold.

[0012] Specifically, the flavoring agent can be replaced by single crystal rock sugar.

[0013] Beneficial effects of the present invention: (1) The high-protein and high-calcium fresh baked milk skin and its processing technology described in the present invention increase the protein content and calcium content of the baked milk skin by adjusting the raw material ratio, and at the same time, there is 0 flavor and 0 coloring, no water is added, and the amount of sucrose added is 0%, thereby reducing the fat and sugar content in the baked milk skin and reducing the health risks such as obesity and diabetes that may occur after long-term consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0015] Figure 1 The present invention provides a high-protein and high-calcium fresh-baked milk skin and a process structure schematic diagram of its processing technology. DETAILED DESCRIPTION

[0016] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0017] like Figure 1 As shown, the high-protein and high-calcium fresh baked milk skin and its processing technology described in the present invention include fresh milk, milk powder, cream and seasoning. The baked milk skin is composed of the following components: six parts of fresh milk, two parts of milk powder, one part of cream and one part of seasoning; the fresh milk raw material is pasteurized milk; the milk powder raw material is whole milk powder; the cream raw material is anhydrous cream; and the seasoning raw material is trehalose.

[0018] Specifically, the method includes the following steps: measuring and mixing raw materials such as fresh milk, milk powder, cream, and seasoning; heating and stirring the various raw materials, and gradually adding the materials according to the proportions during mixing; pouring the mixed materials into a mold, and taking out the cooled and formed materials; baking the formed materials at a high temperature, and cooling and packaging the baked materials.

[0019] Specifically, metering and batching: different raw materials are inspected and stored in the warehouse. After the raw materials are stored, they are unpacked through unpacking equipment. The unpacked raw materials enter the storage tank through the pipeline for low-temperature storage, and the packaging belts enter the recycling area for recycling. The storage tank is made of stainless steel to prevent fresh milk, milk powder, cream and seasoning from coming into contact with air and deteriorating.

[0020] Specifically, stirring and mixing: different materials are proportioned according to a certain weight ratio, and different raw materials are measured and proportioned according to the ratio of fresh milk, milk powder, cream and flavoring agent is 6:2:1:1. Fresh milk, whole milk powder, anhydrous butter and trehalose are put into a mixing device for stirring. During stirring, the mixture is heated to accelerate the dissolution of the materials until the particles in the solution are fully dissolved and the mixture is viscous. The dissolved materials are poured into a storage tank for storage. The mixing device and the storage tank are both made of stainless steel. The speed of the mixing equipment is 650r~750r / min. First, fresh milk and whole milk powder are poured into the mixing equipment as the base for preliminary stirring and mixing. At this time, the speed of the mixing equipment is 750r / min. The slurry base is quickly made, and anhydrous butter and trehalose are poured into the mixing equipment for secondary mixing. At this time, the speed of the mixing equipment is 650r / min. When adding water butter and trehalose, they are added slowly in batches. In order to accelerate the melting of trehalose during stirring, the temperature of the mixing equipment is kept constant at 40°C to avoid the slurry temperature being too high during mixing and affecting the taste.

[0021] Specifically, the material is poured into the mold: the slurry in the storage tank is injected into the mold through the feeding equipment through the injection equipment, and the height of the slurry injected into the mold is 2.5mm. After the injection is completed, the mold is placed in a baking oven for baking. The temperature of the baking oven is 160℃~170℃, and the baking time is 4min to make the first product of baked milk skin; cooling and forming and taking out: the first product of baked milk skin is removed from the baking oven and placed in the cooling area, and the mold is cooled by air cooling, and the first product of baked milk skin is cooled through the mold until the first product of baked milk skin is cooled to form a finished product of baked milk skin, and the finished product of baked milk skin is demolded from the mold. When demolding, the mold can be slightly heated by hot air to help demolding.

[0022] Specifically, high-temperature baking of materials is to place the finished baked milk skin product back in the baking oven for secondary baking. The temperature of the baking oven is 150°C and the baking time is 4 minutes. The secondary baking can help to dry it thoroughly and prevent the milk skin from getting damp and deteriorating. Cooling packaging: place the finished baked milk skin product after the secondary baking in the cooling area and use natural cooling method for 5 to 6 minutes to allow the moisture inside the milk skin product to evaporate to a minimum, so as to meet the packaging requirements. When packaging, place the finished milk skin product in a packaging box. The weight of each box of finished milk skin product is 118g.

[0023] Specifically, factory inspection: after packaging, the packaging box is preliminarily inspected with a metal detector to detect whether there is metal inside the packaging box. After the preliminary inspection, the staff randomly samples and numbers them in the production and processing links, and marks the sampling time, location, quantity and other information. The sampled milk skin products are pre-treated by drying, grinding and other methods. The pre-treated milk skin products are tested by chemical composition analysis, microbial testing, processing technology testing, etc. The test results will form a report, which lists the test data, parameters and conclusions in detail. For each indicator in the test report, it should be judged according to relevant national standards. If the indicators do not meet the requirements, it is an unqualified biscuit, which should be processed immediately to prevent it from leaving the factory and affecting the health and interests of consumers. If the indicators meet the requirements, it is qualified and allowed to circulate, and the packaging box is packaged and boxed, and the packaging box is transported and sold.

[0024] Specifically, the flavoring agent can be replaced by single crystal rock sugar.

[0025] When in use, Example 1 In the embodiment of the present invention, the baked milk skin is composed of the following raw materials in the following quantity ratios:

[0026] In this embodiment, the preparation method of the high-protein and high-calcium fresh baked milk skin adding method comprises the following preparation steps: (1) Put pasteurized milk, whole milk powder, anhydrous butter and trehalose into the warehouse, and then put the raw materials in different packages on the conveyor belt. The conveyor belt moves the raw materials to the side of the unpacking device. The raw materials are unpacked by the unpacking device. The unpacked raw materials enter the storage tank through the feeding pipe for low-temperature storage. The cut packaging belt enters the recycling area for recycling to avoid waste of resources. The ratio of fresh milk, milk powder, butter and seasoning is 6:2:1:1. First, put the fresh milk and whole milk powder into the mixing device for preliminary stirring. The speed of the mixing device is 750r / min. The fresh milk and whole milk powder are mixed. After mixing, anhydrous butter and trehalose are gradually added. During the adding process, the mixing device gradually heats the fresh milk and keeps the temperature of the fresh milk constant at 40℃. At this time, the speed of the mixing device is 750r / min, the mixing time is 20min, and the mixing uniformity is ensured to be ≥98%. At this time, the mixture is viscous and poured into the storage tank for storage.

[0027] (2) The mixture in the storage tank is injected into the mold through the feeding equipment. The slurry height is 2.5 mm. The mold is pushed into the baking oven for preliminary baking. The temperature of the baking oven is 160°C~170°C and the baking time is 4 minutes. After the preliminary baking, the mold is assisted by air cooling. After the preliminary baking, the baked milk skin first product is observed to determine whether the shape of the baked milk skin first product meets the standard. If it meets the standard, the baked milk skin first product is put back into the baking oven for secondary baking. The temperature of the baking oven is 150°C and the baking time is 4 minutes to reduce the water content in the baked milk skin first product and increase the taste of the baked milk skin first product. The baked milk skin finished product after the secondary baking is placed in the cooling area and cooled naturally for 5 to 6 minutes.

[0028] (3) The finished product of the baked milk skin is placed in a packaging box, each box of the finished milk skin weighs 118g. The preliminarily packaged packaging box is placed on a conveyor belt, and the packaging box is preliminarily detected by a metal detector. The finished product of the baked milk skin in the packaging box is randomly inspected. If all indicators meet the requirements, it is qualified and allowed to circulate. The packaging box is packaged and boxed, and the packaging box is transported and sold.

[0029] In summary, the protein content is increased by fresh milk, whole milk powder, anhydrous butter and trehalose, and the protein content is 5.8 times that of milk, the calcium content is 5.8 times that of milk, 0 flavors, 0 pigments; not a drop of water is added; the sucrose addition amount is 0%, which preserves sweetness while increasing health.

[0030] Example 2 In the embodiment of the present invention, the baked milk skin is composed of the following raw materials in the following quantity ratios:

[0031] In this embodiment, the preparation method of the high-protein and high-calcium fresh baked milk skin adding method comprises the following preparation steps: (1) Put pasteurized milk, whole milk powder, anhydrous butter and trehalose into the warehouse, and then put the raw materials in different packages on the conveyor belt. The conveyor belt moves the raw materials to the side of the unpacking equipment. The raw materials are unpacked by the unpacking equipment. The unpacked raw materials enter the storage tank through the feeding pipe for low-temperature storage. The cut packaging belt enters the recycling area for recycling to avoid waste of resources. The ratio of fresh milk, milk powder, butter and seasoning is 5:3:1:1. First, put the fresh milk and whole milk powder into the mixing equipment for preliminary stirring. The speed of the mixing equipment is 650r / min. The fresh milk and whole milk powder are mixed. During mixing, the mixing equipment gradually heats up the fresh milk. The mixing time is 20min. The temperature of the fresh milk is kept constant at 45℃. After mixing, anhydrous butter and trehalose are gradually added. At this time, the speed of the mixing equipment is 700r / min, the mixing time is 10min, and the mixing uniformity is ensured to be ≥98%. At this time, the mixture is viscous and poured into the storage tank for storage.

[0032] (2) The mixture in the storage tank is injected into the mold through the feeding equipment. The slurry height is 2.5 mm. The mold is pushed into the baking oven for preliminary baking. The baking oven temperature is 170°C and the baking time is 4 minutes. After the preliminary baking, the mold is assisted by air cooling. After the preliminary baking, the baked milk skin first product is observed to determine whether the shape of the baked milk skin first product meets the standard. If it meets the standard, the baked milk skin first product is put back into the baking oven for secondary baking. The baking oven temperature is 160°C and the baking time is 3 minutes to reduce the water content in the baked milk skin first product and increase the taste of the baked milk skin first product. The baked milk skin finished product after the second baking is placed in the cooling area and cooled naturally for 4 to 7 minutes.

[0033] (3) The finished product of the baked milk skin is placed in a packaging box, each box of the finished milk skin weighs 118g. The preliminarily packaged packaging box is placed on a conveyor belt, and the packaging box is preliminarily detected by a metal detector. The finished product of the baked milk skin in the packaging box is randomly inspected. If all indicators meet the requirements, it is qualified and allowed to circulate. The packaging box is packaged and boxed, and the packaging box is transported and sold.

[0034] In summary, by increasing the content of whole milk powder, adding a large amount of milk powder can increase the milk flavor of baked milk skin and make it taste richer. The lactose and milk fat in the milk powder will undergo the Maillard reaction during the baking process, producing an attractive aroma and color, but the fat and sugar content in the milk powder is too high. Long-term consumption may increase health risks such as obesity and diabetes, and it needs to be properly stored to avoid moisture and deterioration. When making baked milk skin, it is necessary to add an appropriate amount of whole milk powder.

[0035] Example 3 In the embodiment of the present invention, the baked milk skin is composed of the following raw materials in the following quantity ratios:

[0036] In this embodiment, the preparation method of the high-protein and high-calcium fresh baked milk skin adding method comprises the following preparation steps: (1) Put pasteurized milk, whole milk powder, anhydrous butter and trehalose into the warehouse, and then put the raw materials in different packages on the conveyor belt. The conveyor belt moves the raw materials to the side of the unpacking equipment. The raw materials are unpacked by the unpacking equipment. The unpacked raw materials enter the storage tank through the feeding pipe for low-temperature storage. The cut packaging belt enters the recycling area for recycling to avoid waste of resources. The ratio of fresh milk, milk powder, butter and seasoning is 5:2:2:1. First, put the fresh milk and whole milk powder into the mixing equipment for mixing. Initial stirring, the mixing equipment speed is 750r / min, the fresh milk and whole milk powder are mixed, after mixing, anhydrous butter is slowly added, during mixing, the mixing equipment gradually heats up the fresh milk, and the temperature of the fresh milk is kept constant at 40°C. At this time, the mixing equipment speed is 650r / min, and the mixing time is 15min. Add trehalose at this time, the mixing equipment speed is 700r / min, the mixing time is 5min, and ensure that the mixing uniformity is ≥98%. At this time, the mixture is viscous and the mixture is poured into a storage tank for storage.

[0037] (2) The mixture in the storage tank is injected into the mold through the feeding equipment. The slurry height is 2.5 mm. The mold is pushed into the baking oven for preliminary baking. The temperature of the baking oven is 170°C and the baking time is 4 minutes. After the preliminary baking, the mold is assisted by air cooling. After the preliminary baking, the baked milk skin first product is observed to determine whether the shape of the baked milk skin first product meets the standard. If it meets the standard, the baked milk skin first product is put back into the baking oven for secondary baking. The temperature of the baking oven is 160°C and the baking time is 3 minutes to reduce the water content in the baked milk skin first product and increase the taste of the baked milk skin first product. The baked milk skin finished product after the second baking is placed in the cooling area and cooled naturally for 5 to 6 minutes.

[0038] (3) The finished product of the baked milk skin is placed in a packaging box, each box of the finished milk skin weighs 118g. The preliminarily packaged packaging box is placed on a conveyor belt, and the packaging box is preliminarily detected by a metal detector. The finished product of the baked milk skin in the packaging box is randomly inspected. If all indicators meet the requirements, it is qualified and allowed to circulate. The packaging box is packaged and boxed, and the packaging box is transported and sold.

[0039] To sum up, by increasing the content of anhydrous butter, the baked milk skin has a rich milky flavor, and the texture of the baked milk skin will become more crispy and delicious, and the taste will be improved. However, butter is rich in fat, and adding a large amount of it will significantly increase the fat content in the baked milk skin. Eating this kind of baked milk skin will consume more calories, and long-term consumption may increase health risks such as obesity and diabetes. It is necessary to add an appropriate amount of anhydrous butter when making baked milk skin.

[0040] Example 4 In the embodiment of the present invention, the baked milk skin is composed of the following raw materials in the following quantity ratios:

[0041] (1) Put pasteurized milk, whole milk powder, anhydrous butter and trehalose into the warehouse, and then put the raw materials in different packages on the conveyor belt. The conveyor belt moves the raw materials to the side of the unpacking equipment. The raw materials are unpacked by the unpacking equipment. The unpacked raw materials enter the storage tank through the feeding pipe for low-temperature storage. The cut packaging belt enters the recycling area for recycling to avoid waste of resources. The ratio of fresh milk, milk powder, butter and seasoning is 6:2:1:1. First, put the fresh milk and whole milk powder into the mixing equipment for preliminary stirring. The speed of the mixing equipment is 750r / min. The fresh milk and whole milk powder are mixed. After mixing, anhydrous butter and single crystal rock sugar are gradually added. During the adding process, the mixing equipment gradually heats the fresh milk and keeps the temperature of the fresh milk constant at 40℃. At this time, the speed of the mixing equipment is 750r / min, the mixing time is 20min, and the mixing uniformity is ensured to be ≥98%. At this time, the mixture is viscous and poured into the storage tank for storage.

[0042] (2) The mixture in the storage tank is injected into the mold through the feeding equipment. The slurry height is 2.5 mm. The mold is pushed into the baking oven for preliminary baking. The temperature of the baking oven is 160°C~170°C and the baking time is 4 minutes. After the preliminary baking, the mold is assisted by air cooling. After the preliminary baking, the baked milk skin first product is observed to determine whether the shape of the baked milk skin first product meets the standard. If it meets the standard, the baked milk skin first product is put back into the baking oven for secondary baking. The temperature of the baking oven is 150°C and the baking time is 4 minutes to reduce the water content in the baked milk skin first product and increase the taste of the baked milk skin first product. The baked milk skin finished product after the secondary baking is placed in the cooling area and cooled naturally for 5 to 6 minutes.

[0043] (3) The finished product of the baked milk skin is placed in a packaging box, each box of the finished milk skin weighs 118g. The preliminarily packaged packaging box is placed on a conveyor belt, and the packaging box is preliminarily detected by a metal detector. The finished product of the baked milk skin in the packaging box is randomly inspected. If all indicators meet the requirements, it is qualified and allowed to circulate. The packaging box is packaged and boxed, and the packaging box is transported and sold.

[0044] In summary, by replacing trehalose with single crystal rock sugar, the sweetness of the baked milk skin is increased, but excessive intake may lead to problems such as increased blood sugar and obesity. Trehalose is metabolized differently from sucrose in the human body, so it will not cause drastic fluctuations in blood sugar. Compared with single crystal rock sugar, it has lower calories and a more stable blood sugar response, and is more suitable for people who need to control their sugar intake.

[0045] Food testing items are as follows:

[0046] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A high-protein and high-calcium fresh-baked milk skin, characterized in that: Comprising fresh milk, milk powder, cream and flavoring agent, the baked milk skin is composed of the following components: six parts of fresh milk, two parts of milk powder, one part of cream and one part of flavoring agent; The fresh milk raw material is pasteurized milk; The milk powder raw material is whole milk powder; The cream raw material is anhydrous cream; The flavoring agent raw material is trehalose.

2. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 1, characterized in that: The method comprises the following steps: Measure and batch raw materials such as fresh milk, milk powder, cream, and flavorings; Heat and stir a variety of raw materials, and gradually add them according to the proportion of materials during mixing; Pour the mixed material into the mold and take out the cooled and formed material; The formed materials are baked at high temperature, and the baked materials are cooled and packaged; The packaging is inspected before delivery.

3. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 2, characterized in that: The metering and batching method includes: testing and storing different raw materials into a warehouse; after the raw materials are stored in the warehouse, the raw materials are unpacked by unpacking equipment; the unpacked raw materials enter a storage tank through a pipeline for low-temperature storage; the packaging belt enters a recycling area for recycling; the storage tank is made of stainless steel to prevent fresh milk, milk powder, cream and seasoning from being exposed to air and deteriorating.

4. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 2, characterized in that: The stirring and mixing is to mix different materials according to a certain weight ratio, and then measure and mix different raw materials according to the proportion, the ratio of fresh milk, milk powder, cream and flavoring is 6:2:1:1, fresh milk, whole milk powder, anhydrous butter and trehalose are put into a mixing device for stirring, and the mixture is heated up to accelerate the dissolution of the materials during stirring, until the particles in the solution are fully dissolved and the mixture is viscous, and then the dissolved materials are poured into a storage tank for storage, and the mixing device and the storage tank are both made of stainless steel; The rotating speed of the mixing equipment is 650r~750r / min. First, fresh milk and whole milk powder are poured into the mixing equipment as a base for preliminary stirring and mixing. At this time, the rotating speed of the mixing equipment is 750r / min. The slurry base is quickly prepared, and anhydrous butter and trehalose are poured into the mixing equipment for secondary mixing. At this time, the rotating speed of the mixing equipment is 650r / min. When adding water butter and trehalose, they are added slowly in batches. In order to accelerate the melting of trehalose during stirring, the temperature of the mixing equipment is kept constant at 40°C to avoid the slurry temperature being too high during mixing and affecting the taste.

5. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 2, characterized in that: The material is poured into the mold: the slurry in the storage tank is injected into the mold through the feeding device through the injection device, and the height of the slurry injected into the mold is 2.5 mm. After the injection is completed, the mold is placed in a baking oven for baking, the baking oven temperature is 160° C. to 170° C., and the baking time is 4 minutes to produce the first product of baked milk skin; The cooling and forming taking out process comprises: removing the first baked milk skin product from the baking box and placing it in a cooling zone, cooling the mold by air cooling, cooling the first baked milk skin product through the mold, and cooling the first baked milk skin product until the first baked milk skin product is cooled to form a finished baked milk skin product, and demolding the finished baked milk skin product from the mold. During demolding, the mold can be slightly heated by hot air to help demolding.

6. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 2, characterized in that: The high-temperature baking of the material is to place the baked milk skin finished product back in the baking oven for secondary baking, the baking oven temperature is 150° C., the baking time is 4 minutes, and the secondary baking can help to dry thoroughly and prevent the milk skin from getting damp and deteriorating; Cooling packaging: Place the finished milk skin after the second baking in the cooling area and use natural cooling method for 5 to 6 minutes to allow the moisture inside the milk skin to evaporate to the minimum, so as to meet the packaging requirements. When packaging, place the milk skin product in the packaging box. The weight of each box of milk skin product is 118g.

7. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 2, characterized in that: Factory inspection: After packaging, the packaging box is preliminarily inspected by a metal detector to detect whether there is metal inside the packaging box. After the preliminary inspection, the staff randomly samples and numbers them in the production and processing links, and marks the sampling time, location and quantity and other information. The sampled milk skin products are pre-treated by drying, grinding and other methods. The pre-treated milk skin products are tested by chemical composition analysis, microbial testing, processing technology testing, etc. The test results will form a report, which lists the test data, parameters and conclusions in detail. For each indicator in the test report, it should be judged according to relevant national standards. If the indicators do not meet the requirements, it is unqualified biscuits and should be processed immediately to prevent them from leaving the factory and affecting the health and interests of consumers. If the indicators meet the requirements, they are qualified and allowed to circulate, and the packaging boxes are packaged and boxed, and the packaging boxes are transported and sold.

8. The method for processing a high-protein and high-calcium fresh-baked milk skin according to claim 1, characterized in that: The flavoring agent may be replaced by single crystal rock sugar.

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