Studies On Babies And Infants Teething Health Care Food And It's Quality Formation Mechanism

This research was for the purpose of developing the teething rusks, which used bread flour, salt, barm, defatted milk powder,CaCO₃,etc. as raw material, throght blending,pressing, cutting, ferment,baking,cooling,drying,etc. The developed teething rusks might be used as the gingival massage food for the babies and infants. The degree of hardness of the teething rusks was moderate. It was easy to be digested, healthy, safe, chewy and so on. It could be used to exercise and strengthen mastication ability, and strengthens teeth resistivity. It is possible to reduces the trouble decayed tooth rate after the babies and infants used this food as the gingival massage food. According to the earlier period experiments, the effects of the basic materials such as the bread flour, the wheat bran meals, fiber, defatted milk powder, calcium carbonate, and salt on quality characteristics of babies and infants healthy teething food's were discussed. Base on the optimized formula research and in the earlier period preparation experiment, the effects of technique of production on the product quality characteristic, and Analysis quality mechanism. And using the mathematical statistic analysis knowledge, establishes regression model between the main technique of production condition and the product quality; Base on the milk fragrant bread's process line, design and the improvement for teething health care food product line,particularly forms machinery's design. The research on babies and infants teething health care food the latent harm and the essential control point in the production, and establishes the HACCP quality system.Results and Conclusion:1 Research on the formula and quality characteristics of babies and infants teething health care foodResults indicated: When the wet gluten content of bread flour between 27.0%-36.2%, the product bulk density increase along with the bread flour wet gluten content increase,the product intensity reduce along with the bread flour wet gluten content increase;3%-4.5% defatted milk powder might improve the color, and give milk fragrant flavor, and make the structure be closer evenly, the rate of finished products enhancement and so on .1.5%-3.0% wheat bran not only might improve the product quality, moreover might play the health function. 0.50% CaCO₃ might be used as the quality improver that could improve the product the organizational structure. 1.0% salt made the closer gluten structure, enhance dough holding-air ability, simultaneously the low concentration of salt was also advantageous to yeast's growth reproduction, and speeds up the pasta the fermentation, and increase dough producing CO₂ ability.Through orthogonal test, The best formula of teething food wae as follow: bread flour 100%, defatted milk powder 5.0%, CaCO₃ 0.15%, wheat bran dietary fiber 2.5%, yeast 0.4%, salt 1%, adding water 55%.2 Research on the processing technology and qulity-forming mechanism of babies and infants teething health care foodAt fermentation temperature 35℃, regression model between of fermentation time and dough expanding volume was established as follow: Y = 442.143 + 4.671*X - 0.021*X² + (1.89E-05) *X³,R²=0.947; regression model between of fermentation time and food intensity was established as follow::Y = -2.938 + 0.346*X -0.002*X² + (5.46E-06) *X,R²=0.934; Because R² < 0.635,regression model between of fermentation time and food bulk density could not be established, fermentation time and dough expanding volume existence relevance, dough expanding volume and final product bulk density, strength existence relevance, the dough-expanding volume and final product strength was remarkably relevant. At baking temperature 130℃, regression model between of baking time and dough drying rate was established as follow: Y = -11.090+ 1.053*X-0.010*X² + (1.93E-05) , R²=0.935; regression model between of baking time and food bulk density was established as follow: Y = 1.640+ 0.004*X+ (4.55E-05) *X² + (- 3.1E-07) *X³,R²=0.945; regression model between of baking time and food intensity was established as follow: Y = 8.700 - 0.022 *X+0.002*X² + (- 1E-05) *X³,R²=0.966; baking time with the bulk density existence extremely remarkable relevance. But between other targets does not have the relevance.Through the orthogonal test, the processing technology was determined as follow: fermentation 35℃and 100min, baking 130℃and 90min, cooling 35℃and 12h, drying 25℃and 12h.3 Design of babies and infants teething health care food production line and it'sHACCP system's establishmentBecause the production of the babies and infants teething health care food was similar to that of the bakery product, teething health care food production line was designed after milk fragrant bread line of Shanghai Hua-Yuan food mechanical company was visited. Through the experiment, the designed teething health care food production line was desirable, its cost was low, the production efficiency was high, the product quality was stable. Result of teething health care food might be applied in the actual prodution.Studies on the HACCP system in teething health care food quality control application, According of the food safety,health and quality control, the research analyzes babies and infants teething health care food the latent harm and the essential control point in the production, to enhance the product the overall quality level, the guarantee product expense to provide the essential guarantee safely.