Infant rice flour and preparation method thereof
A technology for rice flour and infants, which is applied in food preparation, functions of food ingredients, food science, etc., and can solve problems such as large nutritional loss and poor rehydration of rice flour
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[0039] The present invention will be further described below in conjunction with specific embodiments.
[0040] Brown rice that meets the requirements is selected, accounting for about 60% of the total weight of the whole composition; the auxiliary materials selected are soybeans, astragalus, lentils, gallinaceae, mung beans, barley, and the quality of the auxiliary materials accounts for 30% of the total weight. After the above-mentioned material is made according to a specific processing technology, one or more of the following appropriate trace elements are added, and the amount added per 100 grams is as follows:
[0041] Iron Pyrophosphate 4.5-8.0 mg, Zinc Sulfate 3.5-7.3 mg, Dicalcium Phosphate ≥ 220 mg, vitamin A 252-688 micrograms (international units), vitamin D 4.5-12.0 micrograms (international units), vitamin B1≥230 micrograms (international units), vitamin B2
[0042] ≥250 micrograms (international units), vitamin B6 ≥180 micrograms (international units), vitamin...
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