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Method for processing instant rice flour for infants

A processing method and technology for infants, applied in food preparation, food shaping, food science, etc., can solve the problems of life safety hazards, agglomeration, and inconvenient eating of infants, and achieve no allergic reaction, convenient eating, and flushing Good effect of foam performance

Active Publication Date: 2012-02-08
江西省安亲健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing instant rice noodles, after brewing with boiling water, the agglomeration phenomenon is very obvious, and it is very inconvenient to eat; moreover, after infants eat, allergies occur from time to time, which constitutes a potential hazard to the life safety of infants.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Prepare rice raw material powder: mix three kinds of rice, indica rice, japonica rice and glutinous rice, and the weight mixing ratio of the three kinds of rice is, indica rice:japonica rice:glutinous rice=5:3:2, after mixing, grind into powder, pass 80-mesh sieve to get rice raw material powder, set aside;

[0018] (2) Primary batching and infiltration: Weigh whey protein powder equivalent to 25% of the weight of rice raw material powder (the protein content in whey protein powder is 85wt%), and mix it with rice raw material powder evenly to obtain rice whey protein powder mixture , add clean water equivalent to 2-3 times the weight of rice raw material powder, stir evenly, let stand at room temperature for 25 minutes, let the water fully infiltrate the rice whey protein powder mixture, and obtain a mixed slurry, put the mixed slurry into a heating in a container for use;

[0019] (3) Protease treatment: Weigh food-grade protease equivalent to 0.4% of the weight o...

Embodiment 2

[0024] (1) Preparation of rice raw material powder: Mix three kinds of rice: indica rice, japonica rice and glutinous rice. Mesh sieve to get rice raw material powder, set aside;

[0025] (2) Primary ingredients and infiltration: Weigh whey protein powder equivalent to 20-30% of the weight of rice raw material powder (the protein content in whey protein powder is 85%), mix it with rice raw material powder evenly, and get rice whey protein powder For the mixture, add clean water equivalent to 3 times the weight of the rice raw material powder, stir evenly, let stand at room temperature for 30 minutes, let the water fully infiltrate the rice whey protein powder mixture, and obtain a mixed slurry, put the mixed slurry into a heating in a container for use;

[0026] (3) Protease treatment: Weigh food-grade protease equivalent to 0.5% of the weight of rice raw material powder, add it to the mixed slurry obtained in step (2), stir evenly, heat to 55°C, and maintain at this temperat...

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Abstract

The invention provides a method for processing instant rice flour for infants. The method comprises the following steps of: (1) preparing raw rice flour; (2) weighing lactalbumin accounting for 20-30% of the raw rice flour by weight, mixing the lactalbumin with the raw rice flour uniformly, and adding water to soak the mixture for 20-30 minutes to obtain mixed paste liquor; (3) adding food-grade protease accounting for 0.3-0.5% of the raw rice flour by weight, stirring the mixture uniformly, heating the mixture to 50-55 DEG C, preserving heat for 40-60 minutes, and then deactivating the protease; (4) adding trehalose accounting for 1-3% of the raw rice flour by weight and isomaltooligosaccharide accounting for 1-3% of the raw rice flour by weight, stirring the mixture uniformly, and heating to concentrate the mixture; and (5) spray-drying or pneumatically drying the obtained concentrated paste liquor to obtain floury products with moisture content being lower than 8wt%, and packaging the floury products, thus obtaining the instant rice flour. The instant rice flour produced by the method provided by the invention has good brewing property, does not have allergic reactions to the infants, and is suitable for the infants to eat.

Description

technical field [0001] The invention relates to a processing method for supplementary food for infants, in particular to a processing method for instant rice noodles suitable for infants. Background technique [0002] The healthy development of infants and young children is closely related to nutritional supplements, which affects the hearts of every parent and the future of the country. [0003] Aiming at the nutritional needs of infants and young children at home and abroad, many supplementary foods have been developed. Rice is the staple food of more than half of the population in my country, and it is also one of the staple foods of many other countries in the world. A variety of supplementary foods for infants and young children have been developed with rice as the main raw material at home and abroad, including instant rice noodles. There are also relevant reports in patent documents (such as CN200410071103.3). [0004] Instant rice noodles for infants and young chi...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/09A23P1/06A23L7/104
Inventor 林亲录吴跃杨涛梁盈吴伟肖华西李丽辉王青云田蔚
Owner 江西省安亲健康食品有限公司
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