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Baby nutrition noodles and preparation method thereof

A noodle and nutrition technology, applied in the field of baby nutrition noodle and its preparation, can solve the problems of rough surface, unbalanced amino acids, low yield, etc., and achieve the effects of improving nutritional value, comprehensive and balanced nutrition, and improving yield.

Active Publication Date: 2013-06-26
贝因美(杭州)食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preparation method is used to produce baby nutrition noodles. On the one hand, the sensory properties of the product are average, and the surface of the noodle is rough and curved. During the cutting process, the broken bars are serious, the yield is low, and the taste is not smooth enough after cooking; Although the nutritional value of wheat flour is relatively high, its amino acid imbalance, especially the low content of lysine, leads to unbalanced nutrition of baby noodles

Method used

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  • Baby nutrition noodles and preparation method thereof
  • Baby nutrition noodles and preparation method thereof
  • Baby nutrition noodles and preparation method thereof

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preparation example Construction

[0033] The present invention also provides a preparation method of baby nutrition noodles, wherein the raw materials include the following components in parts by weight:

[0034] 950 parts by weight of high-quality wheat flour, 15 parts by weight of concentrated whey protein powder, 13 parts by weight of fruit and vegetable powder, 2-4 parts by weight of fructo-oligosaccharides, 4-8 parts by weight of galacto-oligosaccharides, 2.0 parts by weight of multivitamins, and compound normal trace elements 10.0 parts by weight;

[0035] The raw materials are mixed, and the first noodles are obtained through ripening, pressing, and cutting into strips;

[0036] Take the first noodle and dry it for 90 minutes with cold air under the condition of 27~29°C and humidity of 53~56%, and then dry it for 150 minutes under the condition of 33~35°C and humidity of 78~80%; Dry at a constant temperature for 70 minutes under the conditions of ~24°C and humidity of 85-87%, to obtain the second noodl...

Embodiment 1

[0056] The preparation of embodiment 1 baby nutrition noodles

[0057] Take 400kg of wheat flour, add 15kg of concentrated whey protein powder, 13kg of fruit and vegetable powder, 2kg of fructooligosaccharides, 4kg of galactooligosaccharides, 2.0kg of multivitamins and 10.0kg of compound normal trace elements, and then add 550kg of Wheat flour, dry mix for 5 minutes, then add 350kg of water at 20°C to knead the noodles.

[0058] Among them, multivitamins include vitamin A, vitamin D, vitamin E, vitamin K 1 , Vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , vitamin C, folic acid, biotin, monoglycerides, niacinamide, calcium pantothenate, taurine, maltodextrin.

[0059] Compound normal trace elements include calcium carbonate, calcium hydrogen phosphate, iron pyrophosphate, zinc oxide.

[0060] Take the reconciled noodles and mature them for 20 minutes. After tableting, make the thickness of the initial pressed dough sheet not less than 4mm (the combined thickness ...

Embodiment 2

[0062] The preparation of embodiment 2 baby nutrition noodles

[0063] Take 400kg of wheat flour, add 15kg of concentrated whey protein powder, 13kg of fruit and vegetable powder, 2kg of fructooligosaccharides, 8kg of galactooligosaccharides, 2.0kg of multivitamins and 10.0kg of compound normal trace elements, and then add 550kg of Wheat flour, dry mix for 5 minutes, then add 350kg of water at 30°C to knead the noodles.

[0064] Among them, multivitamins include vitamin A, vitamin D, vitamin E, vitamin K 1 , Vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , vitamin C, folic acid, biotin, monoglycerides, niacinamide, calcium pantothenate, taurine, maltodextrin.

[0065] Compound normal trace elements include calcium carbonate, calcium hydrogen phosphate, iron pyrophosphate, zinc oxide.

[0066] Take the reconciled noodles and mature them for 10 minutes. After tableting, make the thickness of the initial pressed dough sheet not less than 4mm (the combined thickness ...

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Abstract

The invention relates to the field of processing of infant foods, and particularly relates to baby nutrition noodles and a preparation method of the baby nutrition noodles. The preparation method takes excellent wheatmeal and concentrated whey protein powder as main materials, fully improves the utilization rate and nutrition value of protein, and strengthens fructo-oligose, galactooligosaccharide, vitamine and mineral substance at the same, wherein the ratio of amino acid is very close to that needed by the human body. The low-temperature moisturizing drying process is adopted to produce the high-quality baby nutrition noodles suitable for eating of infants.

Description

technical field [0001] The invention relates to the field of infant food processing, in particular to baby nutrition noodles and a preparation method thereof. Background technique [0002] Nutrition studies have shown that breastfeeding can fully meet the growth and development needs of infants within 4 months. However, infants and young children begin to enter the weaning period from 4 to 6 months until they are 3 years old. Due to the rapid growth and development of infants and young children during the weaning period, relying solely on breastfeeding can no longer fully satisfy the various nutrients needed by infants and young children for their rapid growth. Infants and young children in this period do not have the digestion and absorption functions of adults, and cannot eat ordinary food yet. At this time, if reasonable supplementary food is not added in time to supplement nutrition, malnutrition may occur, which will affect the healthy growth of infants and young chil...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/09A21D2/36A23L7/109
Inventor 华家才储小军何光华姜艳喜
Owner 贝因美(杭州)食品研究院有限公司
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