Infant sandwich cereal bar and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to an infant sandwich cereal bar and a preparation method thereof. The sandwich cereal bar is prepared by the method. The method comprises the following steps: respectively preparing a rod body uniformly-mixed material and a sandwich sauce uniformly-mixed material; heating, stirring and grinding the uniformly mixed material of the sandwich sauce to obtain a sandwich sauce core filling material; uniformly mixing the uniformly mixed bar body material with water and vegetable oil, and performing extrusion puffing treatment to form the cereal bar with core injection holes; injecting the sandwich sauce core injection material into the core injection hole to form a sandwich cereal bar pre-finished product; the inner diameter of the core injection hole is 4 to 5mm; and slitting the pre-finished product of the sandwich cereal bar, and then performing powder coating, seasoning, baking and packaging to obtain the sandwich cereal bar product for infants. According to the preparation method disclosed by the invention, the infant sandwich cereal bar with the fat content less than 0.8 g / 100kJ can be prepared, meets the requirements of GB 10769-2025, and is suitable for infants to eat.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and in particular to an infant sandwich cereal bar and a preparation method thereof. Background Art

[0002] Considering that the fat content of sandwich cereal bars on the market is generally concentrated in the sandwich sauce, and in order to ensure smooth filling of the sandwich sauce and uniform flow and dispersion of the sandwich sauce within the filling hole after filling, it is necessary to increase the fat content in the sandwich sauce to improve the fluidity of the sandwich sauce. However, this results in a high fat content in sandwich cereal bars on the market, generally exceeding 0.8g / 100kJ, which does not meet the fat content requirement of "National Food Safety Standard for Cereal Complementary Foods for Infants and Young Children" (GB 10769-2025) (GB 10769-2025), and is not suitable for infants and young children.

[0003] In summary, there is a need to develop a center-filled cereal bar for infants and young children and a preparation method thereof to solve the problem that the fat content of existing center-filled cereal bar products is higher than 0.8 g / 100 kJ and is not suitable for infant consumption. Summary of the Invention

[0004] The present invention aims to provide an infant sandwich cereal bar and a preparation method thereof. The specific technical solution is as follows: In a first aspect, the present invention provides a method for preparing a center-filled cereal bar for infants and young children, comprising: Step S1, preparing a stick body mixture and a sandwich sauce mixture respectively; The stick mix comprises the following raw material components in parts by weight: 4.5 parts of nutrient premix, 21 parts of rice flour, 20-30 parts of wheat flour, 8-12 parts of corn grits, 2-3 parts of edible corn starch and 0.5-1 part of calcium carbonate; The sandwich sauce mixture comprises the following raw material components in parts by weight: 12 parts of skim milk powder, 3 parts of banana powder, 11 parts of vegetable oil, 2-4 parts of egg yolk powder, 1-3 parts of soy protein isolate and 1-3 parts of soy lecithin; Step S2, heating, stirring, and grinding the mixed sandwich sauce material to obtain a sandwich sauce filling material with a particle size of 20-30 μm; Step S3: mixing the bar mixture with 6 parts by weight of water and 1 part by weight of vegetable oil, and then extruding and puffing the mixture to form a cereal bar with a core injection hole; injecting the filling paste into the core injection hole to form a pre-finished cereal bar with a core injection hole; the inner diameter of the core injection hole is 4-5 mm; Step S4: cutting the pre-finished sandwich cereal bar product, coating it with powder, seasoning it, baking it, and packaging it to obtain a sandwich cereal bar product for infants and young children.

[0005] Optionally, in step S3, an extrusion puffing machine is used to complete the extrusion puffing treatment; the adopted extrusion puffing parameters include that the temperature of the second extrusion zone is 90 - 95 °C, the temperature of the third extrusion zone is 120 - 130 °C, and the puffing temperature is 150 - 165 °C.

[0006] Optionally, in step S3, a core injection device with a core injection tube is used to complete the operation of injecting the sandwich sauce core injection material into the core injection hole; wherein, the core injection tube is adaptively arranged with the core injection hole and is used to insert into the core injection hole to inject the sandwich sauce core injection material; the adopted injection parameters include that the injection flow rate of the sandwich sauce core injection material is 20 - 30 mL / min, and the extraction frequency of the core injection tube along the core injection hole is 5.4 - 5.9 Hz.

[0007] Optionally, in step S4, the breading and flavoring includes uniformly spraying atomized vegetable oil, spraying atomized concentrated pear juice, and uniformly breading on the outer surfaces of each of the pre - finished sandwich cereal bars after cutting; wherein, the weight parts of the atomized vegetable oil are 1.5 - 2.5 parts; the weight parts of the atomized concentrated pear juice are 2 - 5 parts; the powder material used for uniform breading includes a mixed material of 2.5 - 3.5 parts by weight of skim milk powder and 2 - 2.5 parts by weight of banana powder.

[0008] Optionally, in step S4, the baking temperature adopted is 50 - 65 °C, and the baking time is 20 - 30 min.

[0009] Optionally, in step S2, the heating, stirring, and grinding treatment is completed in a cream mixer, and the adopted heating temperature is 20 - 45 °C.

[0010] Optionally, in step S1, the nutrient premix is a mixed material of 4 parts by weight of rice flour and 0.5 - 1 part by weight of vitamin B1.

[0011] Optionally, both the rice flour and the corn grits are sieved materials, and the adopted sieve mesh size is 40 - 50 meshes.

[0012] Optionally, the bar body premix is a sieved material, and the adopted sieve mesh size is 20 - 30 meshes.

[0013] In a second aspect, the present invention provides an infant sandwich cereal bar, which is prepared by using the preparation method of the infant sandwich cereal bar; the fat content in the infant sandwich cereal bar < 0.8 g / 100 kJ.

[0014] Applying the technical solution of the present invention has at least the following beneficial effects: The present invention provides a method for preparing an infant sandwich cereal bar, which can prepare an infant sandwich cereal bar with a fat content < 0.8 g / 100 kJ, and solves the problem that the fat content in the existing sandwich cereal bar products is higher than 0.8 g / 100 kJ and is not suitable for infants. Specifically, on the one hand, the rod body mixing material with a specific composition in step S1 of the present invention can be subjected to extrusion puffing treatment in step S3 to form a cereal bar with a core injection hole having an inner diameter of 4 to 5 mm. This is significantly smaller than the inner diameter of the core injection hole of 8 to 10 mm of the cereal bars on the market, so that the injection amount of the sandwich sauce core injection material is reduced, thereby reducing the fat content of the product. On the other hand, the sandwich sauce mixing material with a specific composition in step S1 of the present invention and the heating, stirring and grinding treatment in step S2 can form a sandwich sauce core injection material with high fluidity, ensuring smooth injection of the material in step S3 and uniform flow distribution of the sandwich sauce core injection material in the core injection tube. Specifically, the raw material component egg yolk powder used in the sandwich sauce mixing material contains rich lecithin, which can enhance the emulsification of the sandwich sauce core injection material. The raw material component soy lecithin used can promote the uniform mixing of oil and emulsion in the sandwich sauce core injection material and improve the fluidity. Further, the heating, stirring and grinding treatment can increase the fluidity of the sandwich sauce core injection material. The coating and flavoring in step S5 of the present invention are convenient for increasing the flavor of the product, and the drying is convenient for increasing the crispy texture of the product.

[0015] In addition to the purposes, features and advantages described above, the present invention has other purposes, features and advantages. The present invention will be further described in detail below with reference to the drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The drawings constituting a part of this application are used to provide a further understanding of the present invention. The schematic embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation to the present invention. In the drawings: Figure 1 is a schematic diagram of a cross-section of a cereal bar with a core injection hole prepared in the embodiment; Figure 2 is a schematic diagram of a cross-section of an infant sandwich cereal bar product prepared in the embodiment; Figure 3 is a schematic diagram of a cross-section of a commercially available sandwich cereal bar competitor 1; Figure 4 is a schematic diagram of a cross-section of a commercially available sandwich cereal bar competitor २. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention belong to the scope of protection of the present invention.

[0018] Example: A method for preparing an infant sandwich cereal bar, comprising: Step S1: Prepare a rod body mixing material and a sandwich sauce mixing material respectively; The rod body mixing material comprises the following raw material components in parts by weight: 4.5 parts of a nutrient premix, 21 parts of rice flour, 30 parts of wheat flour, 12 parts of corn grits, 2 parts of edible corn starch, and 0.5 part of calcium carbonate; The sandwich sauce mixing material comprises the following raw material components in parts by weight: 12 parts of skimmed milk powder, 3 parts of banana powder, 11 parts of vegetable oil, 4 parts of egg yolk powder, 2 parts of soy protein isolate, and 2 parts of soy phospholipid; Step S2: Heat, stir, and grind the sandwich sauce mixing material to obtain a sandwich sauce core injection material with a particle size of 20 - 30 μm; Step S3: After mixing the rod body mixing material with 6 parts by weight of water and 1 part by weight of vegetable oil in a high - speed mixer, perform extrusion puffing treatment to form a cereal bar with core injection holes; inject the sandwich sauce core injection material into the core injection holes to form a pre - finished sandwich cereal bar; the inner diameter of the core injection holes is 4 - 5 mm (the cereal bar is an expanded product, and there are fluctuations in the outer diameter size of the cereal bar and the inner diameter size of its core injection holes); control the bottom rotation speed of the high - speed mixer at 300 r / min and the side rotation speed at 3000 r / min; the rod body mixing material is a sieved material, and the mesh number of the sieve used is 20 mesh; Step S4: After cutting the pre - finished sandwich cereal bar, perform breading, seasoning, baking, and individual packaging to obtain an infant sandwich cereal bar product.

[0019] In step S3, the extrusion puffing treatment is completed using an extrusion puffing machine; the adopted extrusion puffing parameters include an extrusion zone two temperature of 90 - 95 °C (specifically 92 °C), an extrusion zone three temperature of 120 - 130 °C (specifically 125 °C), and a puffing temperature of 150 - 165 °C (specifically 160 °C).

[0020] In step S3, a core injection device with a core injection tube is used to complete the operation of injecting the sandwich sauce core injection material into the core injection holes; wherein, the core injection tube is adaptively arranged with the core injection holes and is used to insert into the core injection holes to inject the sandwich sauce core injection material; the adopted injection parameters include a sandwich sauce core injection material injection flow rate of 20 - 30 mL / min (specifically 25 mL / min), and the extraction frequency of the core injection tube along the core injection holes is 5.4 - 5.9 Hz (specifically 5.6 Hz).

[0021] In the step S4, the coating and flavoring include sequentially and evenly spraying atomized vegetable oil, spraying atomized concentrated pear juice, and evenly coating powder on the outer surfaces of the prefabricated sandwich cereal bar products after cutting; wherein, the weight fraction of the atomized vegetable oil is 2 parts; the weight fraction of the atomized concentrated pear juice is 5 parts; the powder used for the even coating includes a mixture of 3 parts of skim milk powder and 2 parts of banana powder by weight.

[0022] In the step S4, the baking is completed in an oven, with a baking temperature of 50 - 65°C (specifically 60°C), a baking time of 20 - 30 min (specifically 25 min), and a baking conveyor speed of 18 - 30 Hz (specifically 25 Hz).

[0023] In the step S2, the heating, stirring, and grinding treatment is completed in a cream mixer, with a heating temperature of 20 - 45°C (specifically 35°C), and the heating method is water bath heating.

[0024] In the step S1, the nutrient premix is a mixture of 4 parts of rice flour and 0.5 part of vitamin B1 by weight. The premixing operation is carried out in a V - type mixer for 30 - 40 min (specifically 30 min), and the rotation speed is fixed at 30 r / min.

[0025] Both the rice flour and the corn grits are sieved materials, and the mesh number of the sieve used is 40 mesh.

[0026] Samples of the infant sandwich cereal bar products prepared in the examples are taken for detecting the nutrient content. The detection results are shown in Table 1. The detection method of the nutrient content is completed according to the "National Food Safety Standard Infant Cereal Supplementary Foods" (GB 10769 - 2025).

[0027] Table 1 Detection Results of Nutrient Content As can be seen from Table 1, the detection results of the nutrient content of the infant sandwich cereal bar products prepared in the examples meet the requirements of GB10769 - 2025, and the fat content is 0.70 g / 100 kJ, which is suitable for infants to consume.

[0028] The cereal bars with core - injection holes and the infant sandwich cereal bar products after core - injection prepared in the examples are respectively cut along the central axis of their length directions to measure the outer diameter of the cereal bars, the inner diameter of the core - injection holes, and observe the injection situation of the core - injection material of the sandwich sauce (see Figures 1 to 2 ). Commercially available sandwich cereal bar competitors 1 and 2 are respectively cut along the central axis of their length directions to measure the outer diameter of the cereal bars, the inner diameter of the core - injection holes, and observe the injection situation of the core - injection material of the sandwich sauce (see Figures 3 to 4 ).

[0029] It is known from Figures 1 to 4 that for the cereal bars with core injection holes prepared by the embodiments of the present invention and the cereal bars of the infant sandwich cereal bar products after core injection, the outer diameters of the cereal bars are both 2.0 - 2.2 cm, and the inner diameters of the core injection holes are both 4 - 5 mm; the core injection material of the sandwich sauce in the infant sandwich cereal bar products after core injection evenly fills the core injection holes, and the fat content is 0.70 g / 100 kJ, meeting the requirements of GB10769 - 2025 and being suitable for infants to consume. For the commercial competing product 1 of the sandwich cereal bar, although the outer diameter of the cereal bar is 2.0 - 2.2 cm, the inner diameter of the core injection hole increases to 9 - 10 mm. Although the core injection material of its sandwich sauce can evenly fill the core injection hole, the fat content reaches 1.62 g / 100 kJ, which is significantly higher than the requirements of GB 10769 - 2025 and is not suitable for infants to consume. For the commercial competing product 2 of the sandwich cereal bar, although the outer diameter of the cereal bar is 1.8 - 2.0 cm, the inner diameter of the core injection hole increases to 8 - 10 mm. Although the core injection material of its sandwich sauce can evenly fill the core injection hole, the fat content reaches 1.39 g / 100 kJ, which is significantly higher than the requirements of GB 10769 - 2025 and is not suitable for infants to consume.

[0030] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A preparation method of an infant sandwich cereal bar, characterized in that, Including: Step S1: Prepare the rod mix and the filling sauce mix respectively; The rod mix includes the following raw material components in parts by weight: 4.5 parts of nutrient premix, 17 - 25 parts of rice flour, 20 - 30 parts of wheat flour, 8 - 12 parts of corn grits, 2 - 3 parts of edible corn starch, and 0.5 - 1 part of calcium carbonate; The filling sauce mix includes the following raw material components in parts by weight: 10 - 14 parts of non-fat milk powder, 3 - 5 parts of banana powder, 9 - 12 parts of vegetable oil, 2 - 4 parts of egg yolk powder, 1 - 3 parts of soy protein isolate, and 1 - 3 parts of soy lecithin; Step S2: Heat, stir, and grind the filling sauce mix to obtain a filling sauce core material with a particle size of 20 - 30 μm; Step S3: After mixing the rod mix with 6 - 7 parts by weight of water and 1 - 1.5 parts by weight of vegetable oil, perform extrusion puffing treatment to form a cereal bar with core injection holes; inject the filling sauce core material into the core injection holes to form a pre-finished sandwich cereal bar; the inner diameter of the core injection holes is 4 - 5 mm; Step S4: After cutting the pre-finished sandwich cereal bar, perform powder coating, flavoring, baking, and packaging to obtain an infant sandwich cereal bar product.

2. The preparation method of the infant sandwich cereal bar according to claim 1, characterized in that, In step S3, the extrusion puffing treatment is completed using an extrusion puffing machine; the adopted extrusion puffing parameters include an extrusion zone two temperature of 90 - 95 °C, an extrusion zone three temperature of 120 - 130 °C, and a puffing temperature of 150 - 165 °C.

3. The preparation method of the infant sandwich cereal bar according to claim 1, characterized in that, In step S3, a core injection device with a core injection tube is used to complete the operation of injecting the filling sauce core material into the core injection holes; wherein, the core injection tube is adaptively arranged with the core injection holes for inserting into the core injection holes to inject the filling sauce core material; the adopted injection parameters include a filling sauce core material injection flow rate of 20 - 30 mL / min, and the extraction frequency of the core injection tube along the core injection holes is 5.4 - 5.9 Hz.

4. The preparation method of the infant sandwich cereal bar according to claim 1, wherein, In step S4, the powder coating and flavoring include sequentially and evenly spraying atomized vegetable oil, spraying atomized concentrated pear juice, and evenly coating powder on the outer surfaces of the pre-finished sandwich cereal bars after cutting; wherein, the weight of the atomized vegetable oil is 1.5 - 2.5 parts; the weight of the atomized concentrated pear juice is 2 - 5 parts; the powder used for the even coating powder includes a premix of 2.5 - 3.5 parts by weight of non-fat milk powder and 2 - 2.5 parts by weight of banana powder.

5. The preparation method of the infant sandwich cereal bar according to claim 1, characterized in that, In step S4, the baking temperature adopted for the baking is 50 - 65 °C, and the baking time is 20 - 30 min.

6. The preparation method of the infant sandwich cereal bar according to claim 1, wherein In step S2, the heating, stirring, and grinding treatment is completed in a cream mixer, and the adopted heating temperature is 20 - 45 °C.

7. The preparation method of the infant sandwich cereal bar according to claim 1, characterized in that, In step S1, the nutrient premix is a premix of 4 parts by weight of rice flour and 0.5 - 1 part by weight of vitamin B1.

8. The preparation method of the infant sandwich cereal bar according to claim 7, wherein, Both the rice flour and the corn grits are sieved materials, and the adopted sieve mesh size is 40 - 50 mesh.

9. The preparation method of the infant sandwich cereal bar according to claim 1, wherein The rod mix is a sieved material, and the adopted sieve mesh size is 20 - 30 mesh.

10. An infant sandwich cereal bar, characterized in that, Prepared by the method for preparing an infant sandwich cereal bar according to any one of claims 1 to 9; the fat content in the infant sandwich cereal bar is <0.8 g / 100 kJ.

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