Method for preparing millet rice flour for infantile
A technology for infants and millet, which is applied in the field of preparation of millet rice noodles for infants and young children, can solve the problems of difficulty in fully absorbing the nutrients of millet porridge, rough taste of millet rice and millet porridge, and infants' dislike of eating, so as to achieve rich content and high color Golden color, low cost effect
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[0024] Example 1: 100g millet is mixed with Jiangmi at a weight ratio of 6:1, and washed twice with water at a volume ratio of 1:2, the washed rice and water are heated at a volume ratio of 1:2, when the water boils Keep at 100°C for 20 minutes, then mix the rice and beating water at a volume ratio of 1:5, grind the slurry with a colloid, and then filter with a horizontal screw centrifuge at a centrifugal speed of 3500 rpm. After filtration, the filtrate is mixed with the ingredients, the ingredients are corn oil, soybean protein isolate, white sugar, and skimmed milk powder, and the addition amount is 8%, 12%, 7%, and 22% of the dry weight of millet respectively. The ingredients are thoroughly mixed first, then mixed with the filtrate, and then thoroughly mixed through a colloid mill and then homogenized. The first-stage pressure of the homogenization is 30MPa, the second-stage pressure is 10MPa, and finally the drum is dried. The drum drying temperature is maintained at 130-140℃...
Example Embodiment
[0025] Example 2: 100g millet and sticky millet were mixed at a weight ratio of 5:1, and washed with water at a volume ratio of 1:3 for 3 times. The washed rice was beaten with water at a volume ratio of 1:7, and then 60 mesh was used. Filter through a sieve, heat the filtrate with steam, keep it for 10 minutes after boiling, reduce the temperature of the material liquid to 70℃, mix the ingredients, the ingredients are corn oil, soybean protein isolate, white sugar, skimmed milk powder, and the addition amount is 10% of the dry weight of millet. %, 12%, 10%, 8%, 20%, vitamins and trace elements are added according to the national standard GB10769-1997. The ingredients are fully mixed first, then mixed with the filtrate, mixed thoroughly in the mixing tank and then homogenized. The first-stage pressure of the homogenization is 15MPa, the second-stage pressure is 5MPa, and finally the drum is dried, and the drum drying temperature is kept at 130-140℃ .
Example Embodiment
[0026] Example 3: 100g millet is mixed with rice and Jiangmi at a weight ratio of 5:0.5:0.5, and washed twice with water at a volume ratio of 1:3, and the washed rice and water are heated at a volume ratio of 1:2.5. When the water boils, keep it at 100°C for 20 minutes, and then use colloidal grinding to refining. The ratio of rice to beating water is 1:5. After filtration, the filtrate is mixed with the ingredients, the ingredients are corn oil, soybean protein isolate, white sugar, and skimmed milk powder, and the addition amount is 8%, 12%, 7%, and 22% of the dry weight of millet respectively. The ingredients are fully mixed first, then mixed with the filtrate, and then thoroughly mixed through a colloid mill and then homogenized. The first-stage pressure of the homogenization is 15MPa, the second-stage pressure is 5MPa, and finally the drum is dried, and the drum drying temperature is maintained at 130-140℃.
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