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

Active Publication Date: 2008-07-09
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Millet is rich in nutrients, especially rich in vitamins, minerals, and trace elements. Completely developed, with weak digestive function, it is difficult to fully absorb the nutrients in millet porridge
The consumption of millet in our country is still limited to the level of primary processing such as steamed rice and porridge. Because millet rice and millet por

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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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Abstract

The invention discloses a preparation method of millet rice flour for infant which belongs to the preparation technology field of infant food. The millet and other rice are mixed according to the weight portion, rinsed, cooked, ground, filtered and homogenized and dried to obtain the millet rice flour. Or filtrate is obtained after raw beating, gelatinization and filtration, and the filtrate is mixed with the ingredients of vegetable oil, soy protein isolate, sugar and skim milk powder, and homogenized and dried to obtain the millet rice flour. Comparing with the existing rice flour for infant, the invention has more balanced and rich nutrient, especially high minerals contents and is more suitable to the physical development of infant. The invention has the advantages of simple, stable and reliable process, providing a fire-new method for the deep processing of the millet and having the wide prospects of industrial applications.

Description

technical field [0001] The invention belongs to the technical scope of infant food preparation, and in particular relates to a preparation method of infant millet rice flour processed by the deep processing technology of millet. Background technique [0002] Millet, also known as millet, was called Wo in ancient times. In northern my country, it is commonly known as millet, and it is called millet after shelling. It is native to my country and has a cultivation history of more than 8,000 years. Every 100 grams of millet contains 11.4 grams of protein, 3.8 grams of fat, and 75.1 grams of carbohydrates, which are no less than rice and wheat, and the protein content is higher than rice. Vitamin B 1 The content of millet ranks first among all grains, and millet is rich in mineral elements, especially the content of iron and phosphorus is 4.8 and 2.3 times that of rice. After giving birth, women in northern my country have the habit of cooking porridge with millet and brown s...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 郭顺堂石耀武吕艳春任建华李景妍曹永庆
Owner CHINA AGRI UNIV
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