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Low-allergy high-protein rice flour for infants and preparation method thereof

A high-protein rice flour, infant technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of single food variety and high nutritional requirements, and achieve the effects of low raw material cost, improved nutritional value, and increased product added value.

Inactive Publication Date: 2011-07-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, food allergy is a chronic disease, so far there is no complete cure, children can only prevent allergies by avoiding contact with these foods
In addition, infants and young children are in the early stages of growth and development, and their nutritional needs are high. It is necessary to ensure sufficient nutritional intake, especially protein intake, and the food intake is relatively single.

Method used

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  • Low-allergy high-protein rice flour for infants and preparation method thereof
  • Low-allergy high-protein rice flour for infants and preparation method thereof
  • Low-allergy high-protein rice flour for infants and preparation method thereof

Examples

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Effect test

preparation example Construction

[0038] The preparation process of the low-sensitivity high-protein rice noodles for infants and young children is roughly as follows: after mixing the aforementioned protein supplements with pure rice noodles and nutritional enhancers, the target product can be obtained by drum drying or extrusion.

[0039] The preparation process of a typical low-sensitivity high-protein formula rice flour for infants and young children is as follows, namely:

[0040] select the raw rice, adjust the moisture content to 16wt%-18wt%, and pass through an 80-mesh sieve after crushing to obtain pure rice flour for later use;

[0041] Another raw material rice was crushed and passed through a 80-mesh sieve. At room temperature, the material-liquid ratio was 1:6, and the concentration was 0.07mol / L NaOH solution for 3 hours for extraction. The supernatant was centrifuged again, the insoluble precipitate was discarded, the supernatant was taken, the collected protein solution was combined, concentrat...

Embodiment 1

[0044] Example 1 This example relates to a low-sensitivity high-protein formula rice flour for infants and young children, which mainly uses Yangshan rice (produced in Wuxi, Jiangsu) as the raw material rice, and other types of japonica rice or high-protein rice can also be used.

[0045] The preparation process of the low-sensitivity high-protein formula rice flour for infants and young children is as follows:

[0046] Preparation of pure rice flour: selecting raw rice, adjusting the moisture content to 16wt%-18wt%, crushing and passing through an 80-mesh sieve for later use;

[0047] Preparation of protein supplements: Take 100Kg of raw rice, crush it and pass it through an 80-mesh sieve, add 600Kg of NaOH solution with a concentration of 0.07mol / L at room temperature, soak for 3 hours for extraction, and centrifuge the obtained solution at 4000rpm at 4°C for 30 minutes. Take the supernatant, centrifuge again, discard the insoluble precipitate, take the supernatant, combine ...

Embodiment 2

[0050] Example 2 This example relates to a low-sensitivity and high-protein formula rice flour for infants and young children, which mainly uses Yangshan rice (produced in Wuxi, Jiangsu) as the raw material rice, and other varieties of japonica rice or high-protein rice can also be used.

[0051] The preparation process of the low-sensitivity high-protein formula rice flour for infants and young children is as follows:

[0052] Preparation of pure rice flour: selecting raw rice, adjusting the moisture content to 16wt%-18wt%, crushing and passing through an 80-mesh sieve for later use;

[0053] Preparation of protein supplements: Take 100Kg of raw rice, crush it and pass it through an 80-mesh sieve, add 600Kg of NaOH solution with a concentration of 0.07mol / L at room temperature, soak for 3 hours for extraction, and centrifuge the obtained solution at 4000rpm at 4°C for 30 minutes. Take the supernatant, centrifuge again, discard the insoluble precipitate, take the supernatant, ...

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Abstract

The invention relates to low-allergy high-protein rice flour for infants and a preparation method thereof. The low-allergy high-protein rice flour for infants comprises the following components: 100 parts by weight of pure rice flour, 10-40 parts by weight of protein supplement and a trace quantity of nutrient fortifier, wherein the protein supplement is prepared by taking rice as the raw material and then carrying out alkali extraction, centrifugation, concentration and drying in sequence. The preparation method of the low-allergy high-protein rice flour for infants comprises the step of: evenly mixing the pure rice flour, the protein supplement and the nutrient fortifier according to the components of the low-allergy high-protein rice flour for infants to obtain a finished product. The rice flour for infants takes rice as the protein supplementation raw material and has the advantages of high protein, low allergy, high nutritional value, cheap and available raw material, simple and easy preparation process and low cost.

Description

technical field [0001] The invention relates to a complementary food for infants and a preparation method thereof, in particular to a high-protein and low-allergenic rice flour for infants and young children using rice as a protein supplement raw material and a preparation method thereof. Background technique [0002] Nutritional rice flour for infants refers to supplementary food for supplementing infant nutrition when breast milk or infant formula cannot meet the nutritional needs of infants and after weaning. It uses rice as the main raw material, sugar, vegetables, fruits, eggs, Meat, beans, etc. are optional ingredients, and supplementary food for infants and young children processed by adding calcium, iron and other minerals and vitamins. The quality of infant nutritional rice noodles directly affects the physical, mental and intellectual development and resistance to diseases of infants aged 6 to 24 months. Moreover, because the nutrition of infants and young childre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30A23L1/302A23L1/304A23L1/305A23L33/15
Inventor 汪何雅钱和潘菁姚卫蓉
Owner JIANGNAN UNIV
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