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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

Active Publication Date: 2014-06-11
泸州肥儿粉股份有限公司
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  • Description
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AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of poor rehydration and large nutritional loss of existing rice noodles, the present invention adopts the following technical solutions:

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[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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Abstract

The invention belongs to the technical field of deep processing of infants and young children food, and specifically, relates to infant rice flour and a preparation method thereof. The weight of selected coarse rice meeting requirements accounts for about 60% of the total weight of overall components; selected auxiliary materials comprise soybeans, radix astragali, hyacinth beans, endothelium corneum gigeriae galli, mung beans and coix seeds, and the weight of the auxiliary materials accounts for 30% of the total weight. Because the infant rice flour is a product produced by mainly taking rice, beans and more than 20 kinds of drug food materials as raw materials and adopting the processing technology, the product has quite large effects on conditioning the baby spleen and stomach development; and moreover, because the product is produced with the beans as the raw auxiliary materials, the product has relatively high plant protein content, and is the best food and auxiliary foodstuff for babies allergic to milk proteins.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and specifically relates to baby rice noodles and a preparation method thereof. Background technique [0002] The current rice noodles have the disadvantages that the degree of α-sulphurization of starch is not high, generally about 70%, and there are also the disadvantages of poor rehydration, long heating time, high energy consumption, and large loss of nutrients. [0003] In the patent with publication number CN102550963A, rice, lotus seeds, red dates, peanut kernels, dried razor clams are used to ripen, dry, and pulverize to obtain finished products as supplementary food for infants. However, this processing technology is too rough, and the aging process of the finished product after crushing is relatively long, and the nutritional loss is very large. [0004] In the patent with the publication number CN1307897A, the processing method of rice flour for infant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L7/10
CPCA23L7/198A23L33/00A23V2002/00A23V2200/30
Inventor 欧阳锡川
Owner 泸州肥儿粉股份有限公司
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