Infant nutritional rice flour for absorption promotion and intestinal tract care

A nutritional rice flour, a technology to promote absorption, applied in the fields of application, food preparation, food science, etc., can solve the problems of indigestibility, agglomeration, poor digestibility of starchy foods, etc., achieve non-toxic side effects, fast absorption, and intestinal protection significant effect

Active Publication Date: 2013-06-12
NANCHANG CAOSHANHU TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production technologies of this kind of nutritious rice noodles in my country mainly include drum drying technology (wet method) and extrusion technology (dry method). Not conducive to baby eating and other problems
[0003] Especially for six-month-old infants, there are less amylo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Soak 60 parts of late indica for 1.5 hours and grind it into rice milk, then add 5 parts of silky chicken peptide, 1 part of fructooligosaccharide, 5 parts of Chinese yam powder, 5 parts of bracken root powder, and 5 parts of kudzu root powder into the rice milk to prepare Mix evenly, and filter through a rubber mill, heat to 61°C for 30 minutes to pre-gelatinize, then drum-dry at 123°C to form flakes, pulverize and pack.

Embodiment 2

[0014] Soak 70 parts of late indica for 1.8 hours and grind them into rice milk, then add 8 parts of silky chicken peptide, 2.0 parts of fructooligosaccharides, 8 parts of yam powder, 10 parts of bracken root powder, and 10 parts of kudzu root powder into the rice milk to prepare Mix evenly, filter through a rubber mill, heat to 63°C for pregelatinization for 30 minutes, then drum-dry at 126°C to form flakes, pulverize and pack.

Embodiment 3

[0016] Soak 85 parts of late indica for 2 hours and grind them into rice milk, then add 12 parts of silky chicken peptide, 3.5 parts of fructooligosaccharides, 15 parts of yam powder, 15 parts of bracken root powder, and 15 parts of kudzu root powder into the rice milk to prepare Mix evenly, filter through a rubber mill, heat to 65°C for pre-gelatinization for 30 minutes, then drum-dry at 128°C to form flakes, pulverize and pack.

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PUM

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Abstract

The invention discloses an infant nutritional rice flour for absorption promotion and intestinal tract care. The infant nutritional rice flour is prepared through using 60-85 parts by weight of late indica, 5-12 parts by weight of a black-bone chicken meat peptide, 1-3.5 parts by weight of fructo-oligosaccharide, 5-15 parts by weight of Dioscorea opposita powder, 5-15 parts by weight of powdery root of Pteridium aquilinum, and 5-15 parts of Radix Puerariae powder. The infant nutritional rice flour solves problems comprising bad soakage, caking, large rice flour viscosity, harmfulness for infant eating, infant flatulence and the like of traditional rice flours, and has the characteristics of fast absorption, substantial intestine protection effect, no allergic phenomenon after eating, no toxic side effect, safety and reliability.

Description

technical field [0001] The invention relates to the field of health food, in particular to a kind of infant nutrition rice flour which can promote absorption and care intestinal tract. Background technique [0002] Cereal food is the most ideal supplementary food for infants and young children recommended by the World Health Organization (WHO). For a long time, nutritional rice noodles for infants and young children have attracted much attention as a traditional breast milk substitute or supplement and supplementary food for infants and young children. At present, the production technologies of this kind of nutritious rice noodles in my country mainly include drum drying technology (wet method) and extrusion technology (dry method). Not conducive to baby eating and other problems. [0003] Especially for six-month-old infants, there are less amylolytic enzymes and proteases in the stomach and intestines, poor digestion ability of starchy foods, indigestible foods with high p...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/09A23L7/10
Inventor 李国勇
Owner NANCHANG CAOSHANHU TECH IND
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