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Ingredient for slowing down retrogradation of starch in grain-based nutritious rice flour and production process thereof

A technology of nutritional rice flour and production process, which is applied in application, food preparation, food science and other directions, can solve the problems of indigestion of retrograded starch, affecting the digestion and absorption of infants and young children, poor preparation of nutritional rice flour for infants and young children, etc.

Inactive Publication Date: 2012-05-02
SHENZHEN WEICKY BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Starch retrogradation in rice flour leads to poor reconstitution of infant nutrition rice flour, high temperature of the brewing water, sticky rice paste after reconstitution, increased clumps, and difficult feeding
Moreover, retrograded starch is not easy to digest, which affects the digestion and absorption of infants and young children.

Method used

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  • Ingredient for slowing down retrogradation of starch in grain-based nutritious rice flour and production process thereof
  • Ingredient for slowing down retrogradation of starch in grain-based nutritious rice flour and production process thereof
  • Ingredient for slowing down retrogradation of starch in grain-based nutritious rice flour and production process thereof

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Experimental program
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Embodiment 1

[0023]

Embodiment 2

[0025]

Embodiment 3

[0027]

[0028]

[0029] Production process and operation points:

[0030] ①Soaking in water: The rice should fully absorb water and swell for more than 3 hours, which is convenient for grinding.

[0031] ②Rice is firstly and finely ground to make the grain size reach 80-100 mesh.

[0032] ③Mulching process: first fully mix the emulsifier with an appropriate amount of non-dairy creamer, then mix with the remaining non-dairy creamer, then melt all the non-dairy creamer and emulsifier mixture with an appropriate amount of hot water, and then mix with the rubber milled Rice slurry is mixed; the total water consumption is calculated based on 50-56% of the mass fraction in the slurry.

[0033] ④ Homogeneity: In order to fully mix the emulsifier and rice milk, the mixture needs to be homogeneously emulsified. The homogeneous pressure is 10 atmospheres.

[0034] ⑤ Pre-gelatinization: The homogenized mixed slurry is first heated to 50°C for pre-gelatinization.

[0035] ⑥Roll...

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Abstract

The invention provides an ingredient for slowing down retrogradation of starch in grain-based nutritious rice flour and a production process thereof, relating to the ingredient of infant foods and a preparation process thereof. The ingredient comprises the following components in percentage by weight: 90-95% of rice flour, 3-5% of vegetable fat power, 1-3% of sucrose ester and 1-3% of lecithin. The production process comprises the following steps of: soaking rice with water for more than 3 hours so that rice absorbs water as much as possible to expand; carrying out primary grinding and fine grinding; mixing slurry; homogenizing; pregelatinizing; drum-drying; crashing and screening to finally obtain the finished product. According to the invention, emulsifiers for resisting aging and retrogradation of starch are added in the production process of rice flour, and hydrogen bonds in the molecular helical structure of starch are destroyed under the interaction of the emulsifiers and starch in the gelatinization production process of starch, and thus the recrystallization process of starch is slowed down and the aging and retrogradation process of starch is delayed.

Description

Technical field: [0001] The invention relates to ingredients and production technology of food for infants and young children. Background technique: [0002] Rice is mainly composed of starch, close to 80% content. The starch in rice is mainly composed of two molecules: amylose and amylopectin. The content of amylose in natural starch is 20-30%, and the content of amylose in rice starch is as high as 30%. Compared with amylopectin, amylose is easier to recrystallize and retrograde. Supplementary food with rice as the main ingredient developed to meet the nutritional needs of young children's growth and development. The retrogradation of starch in rice flour leads to poor brewability of nutritional rice flour for infants and young children, the temperature of the brewing water is high, the rice paste after brewing is sticky, the lumps increase, and it is difficult to feed. Moreover, retrograded starch is not easy to digest, which affects the digestion and absorption of inf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/035A23L1/29A23L7/10A23L29/10A23L33/00
Inventor 林汉卿刘梅森龚淑俐
Owner SHENZHEN WEICKY BIOLOGICAL TECH
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