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Method for preparing millet rice emulsifiable powder for infantile

A preparation process and technology for infants and young children, which are applied in the field of preparation technology of millet milk powder for infants and young children, can solve the problems of poor chewing function, short storage time, high fiber content and indigestion, etc., and achieve rich mineral element content and carbohydrates High content, rich effect

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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also people who feed babies by boiling millet into porridge for a long time, but these methods are firstly cumbersome to make, and secondly, millet has a rough taste, high fiber content and is not easy to digest, and its chewing function is poor for babies aged 6-12 months , it is also difficult to feed, so a millet milk powder suitable for infants and young children was developed to meet the needs of the market
[0005] For many years, millet has been limited to simple family eating methods such as porridge or paste. At present, there are also liquid millet milk produced from millet on the market. However, due to its short storage time, peanuts, rice, beans and other substances are added. It not only affects the flavor of millet but also increases the risk of allergies, so it is not suitable for infants and young children
There are also dairy products with added millet ingredients, but the nutrition and flavor of millet are not outstanding

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wash 100 grams of millet and water twice at a volume ratio of 1:3 (water temperature is 25°C). The washed millet and water are beaten at a volume ratio of 1:5, and then filtered through a 60-mesh sieve to remove residue. Add Flavourzyme to the filtrate (flavor protease) and Neutrase (neutral protease), carry out enzymolysis at 55°C, and the enzymolysis time is 25 minutes. Then add α-amylase and heat to 80°C by steaming. Wherein the addition of Flavourzyme (flavor protease) and Neutrase (neutral protease) is 0.5% of the dry weight of millet respectively; the addition of used α-amylase is every 100 grams of millet plus 5 mg. Add supplementary soybean protein isolate, white granulated sugar, lecithin, and vegetable oil to the slurry after enzymolysis, and the addition amounts are respectively 5.5%, 8%, 0.025%, and 6% of the dry weight of millet, and stir for 10 minutes to make it fully emulsified; The slurry to which the ingredients were added was inactivated at 85°C for ...

Embodiment 2

[0032] Wash 100 grams of millet and water twice at a volume ratio of 1:3 (water temperature is 25°C). The washed millet and water are steamed at a volume ratio of 1:2. When the water boils, keep at 100°C for 25 minutes. Then rice and water are beaten with a beater at 1:7 (dry weight of millet), then filtered with a 60-mesh sieve, and the filtrate is added to α-amylase, Flavourzyme (flavor protease) and Neutrase (neutral protease), and then 60 ℃ for enzymatic hydrolysis, and the enzymatic hydrolysis time is 30 minutes. The amount of α-amylase added is 6 mg per 100 grams of millet. The addition amount of Flavourzyme (flavor protease) and Neutrase (neutral protease) is 1% of millet dry weight respectively. Add supplementary soybean protein isolate, white granulated sugar, lecithin, and vegetable oil to the slurry after enzymolysis, and the addition amounts are respectively 5.5%, 8%, 0.025%, and 6% of the dry weight of millet, and stir for 10 minutes to make it fully emulsified; ...

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PUM

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Abstract

The invention discloses a preparation process of millet milk powder for infant which belongs to the preparation technology field of infant food. The millet milk powder is prepared according to the following procedures of rinsing, grinding, gelatinization, filtering, enzymatic hydrolysis, proportioning, homogenization and spray drying, etc. The invention is powder which can be made to emulsion liquid, the invention solves the shortcomings of not being beneficial to be eaten by infant including the rough flavor and the high fiber contents. Moreover, the invention can be made separately or together with milk powder into the emulsion liquid, and can be eaten with milk bottle, especially is suitable for the infants of 6 to 18 months needing assisted food and can not chew food. The invention has the advantages of simple process, comprehensive nutrition and convenient eating, providing a fire-new method for the deep processing of millet and having the wide prospects of industrial applications.

Description

technical field [0001] The invention belongs to the technical scope of preparing food for infants and young children, and in particular relates to a preparation process of millet rice milk powder for infants and young children processed by the deep processing technology of millet. technical background [0002] The various physiological functions of infants are immature, their digestion and absorption functions are poor, and their stomach capacity is extremely small. Therefore, there are special requirements for the nutrition and diet of infants and young children with high nutrition and high energy density, so that under the condition of limited stomach capacity, Provide the nutrients and energy they need for growth and development. [0003] The growth and development status of infants in my country before 6 months is almost the same as that in developed countries, but the growth rate of infants between 6 and 18 months will slow down after eating supplementary food. Our cou...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L1/168A23L7/104A23L33/00
Inventor 郭顺堂石耀武吕艳春任建华李景妍曹永庆
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