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A kind of nutritional rice flour for children and preparation method thereof

A technology of children's nutrition and rice noodles, which is applied in the field of food processing, can solve the problems of children's unfavorable growth and low nutritional value, and achieve the effects of promoting healthy growth, improving immunity and rich nutrition

Inactive Publication Date: 2016-08-24
广州市默克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the rice noodles that can be eaten by children are mainly ordinary rice noodles, which have low nutritional value and are not good for children's growth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of children's nutritional rice flour of the present embodiment is made from the following raw materials proportioned by weight: 300 parts of rice, 30 parts of buckwheat, 20 parts of barley, 15 parts of skimmed milk powder, 50 parts of maltose, 8 parts of whey powder, vitamin 0.8 parts of B1, 0.8 parts of vitamin B2, 0.8 parts of vitamin C, 0.2 parts of niacin, 0.3 parts of glutamine, 0.2 parts of leucine, 0.2 parts of isoleucine, and 0.09 parts of DHA.

Embodiment 2

[0020] A kind of children's nutritional rice flour of the present embodiment is made from the following raw materials in parts by weight: 500 parts of rice, 50 parts of buckwheat, 30 parts of barley, 25 parts of skimmed milk powder, 75 parts of maltose, 20 parts of whey powder, vitamin 1 part of B1, 1 part of vitamin B2, 1 part of vitamin C, 0.4 part of niacin, 0.5 part of glutamine, 0.4 part of leucine, 0.4 part of isoleucine, 0.11 part of DHA.

Embodiment 3

[0022] A kind of children's nutritional rice flour of the present embodiment is made from the following raw materials in the optimal ratio by weight: 400 parts of rice, 45 parts of buckwheat, 25 parts of barley, 20 parts of skimmed milk powder, 65 parts of maltose, and 15 parts of whey powder , 1 part of vitamin B1, 1 part of vitamin B2, 1 part of vitamin C, 0.3 part of niacin, 0.4 part of glutamine, 0.3 part of leucine, 0.3 part of isoleucine, 0.1 part of DHA.

[0023] A kind of preparation method of children's nutritional rice flour of above embodiment, comprises the following steps:

[0024] (1) Add rice, buckwheat, and barley to water three times the weight of the raw materials, heat to 35°C, soak for 30 hours, and drain;

[0025] (2) Dissolve skimmed milk powder, maltose, whey powder, vitamin B1, vitamin B2, vitamin C, niacin, glutamine, leucine, isoleucine, and DHA in 50 times water, and use 100 mesh filter filter;

[0026] (3) Mix and stir the soaked rice, buckwheat, ...

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Abstract

The invention relates to childhood nutrition rice flour and a preparation method thereof and belongs to the technical field of food processing. The childhood nutrition rice flour is characterized by being prepared from following raw materials in parts by weight: 300-500 parts of rice, 30-50 parts of buckwheat, 20-30 parts of barley, 15-25 parts of skim milk powder, 50-75 parts of maltose and 8-20 parts of whey powder. The childhood nutrition rice flour provided by the invention is delicious and palatable, abundant in nutrition and easy to absorb; microelements including vitamin B1, vitamin B2, vitamin C, nicotinic acid, glutamine, leucine, isoleucine, DHA and the like are added into the rice flour so that the immunity of children can be improved and nutrition can be comprehensively supplemented; the healthy growth of child bodies is promoted and the physical quality is improved.

Description

technical field [0001] The invention relates to children's nutritional rice noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Rice noodles refer to rice products in the form of strips, fish balls and rice vermicelli made from rice as raw materials through soaking, cooking, pressing and other processes, rather than powdery materials that are made from rice as raw materials and ground. The texture of rice noodles is flexible and elastic, and it will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. The rice noodles that can be eaten by children at present are mainly ordinary rice noodles, which have low nutritional value and are not good for children's growth. Contents of the invention [0003] Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/10A23L33/175A23L33/15
CPCA23L7/198A23L33/10A23L33/15A23L33/175A23V2002/00A23V2250/616A23V2250/7042A23V2250/7044A23V2250/708A23V2250/0628A23V2250/0626A23V2250/1868A23V2200/324
Inventor 孙丽君
Owner 广州市默克生物科技有限公司
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