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Whole-grain rice enzymolysis infant milky rice powder and manufacturing method thereof

A milk rice flour, infant technology, applied in dairy products, milk preparations, food science and other directions, can solve problems such as lactose intolerance reaction, and achieve the effects of excellent solubility, improved efficiency, and easy digestion and absorption

Inactive Publication Date: 2016-11-23
SHANTOU PEIZHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low secretion of lactase in the digestive tract of some infants, after eating unprocessed milk-based foods such as milk, they are prone to lactose intolerance reactions, vomiting, abdominal distension, diarrhea and other indigestion symptoms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) After washing and draining 400 g of whole-grain rice, soak in warm water at 60-70°C for 15-30 minutes to gelatinize the surface of the whole-grain rice. After removing impurities, separate the rice water and dry it for 5-15 minutes;

[0049] The starch in rice mainly exists in the endosperm, the starch in the endosperm directly contacts with water and absorbs water to swell, the surface is gelatinized, and the molecular chains of amylose granules are arranged in an orderly manner, and the amylose granules can be formed due to the penetration of water. The force between the molecules of the molecular chain is weakened, and it gradually dissolves in hot water at this temperature and forms a viscous mucus; and amylopectin is difficult to dissolve at this temperature because of the large particles and the interaction between the branch chains. In water, for infants with less secretion of amylase, food with high amylopectin content is difficult to digest and absorb;

[0...

Embodiment 2

[0058] (1) After mixing 1.4kg whole-grain indica rice and 3.5kg whole-grain japonica rice, wash, drain and crush to 10-15 mesh, soak in warm water at 60-63°C for 15-18 minutes to gelatinize the surface of the whole-grain rice, remove After miscellaneous, the rice water is separated and dried for 10-15 minutes;

[0059] Compared with Example 2, in this embodiment, due to the further improvement of the crushing fineness of whole-grain rice, while improving the treatment of crushed rice to increase the contact surface between hot water and broken rice, the time needs to be shortened to avoid excessive soaking of broken rice. The occurrence of excessive gelatinization of finer whole grain rice powder;

[0060] (2) Put the dried whole-grain rice into the rice storage tank, add water at a ratio of 0.8~1 times, pick up the whole-grain rice in the rice storage tank and send it to the grinder, and press Add water at a ratio of 0.7-1 times that of whole-grain rice, and grind to produce...

Embodiment 3

[0067] (1) Mix 16kg of whole-grain selenium-enriched indica rice with 24kg of whole-grain selenium-enriched japonica rice, wash, drain and crush to 15-20 mesh, soak in warm water at 60-65°C for 15-25 minutes to gelatinize the surface of the whole-grain rice , After removing impurities, the rice water is separated and dried for 10-15 minutes;

[0068] Compared with Example 2, this example improves the processing capacity of whole-grain rice, and the contact surface between hot water and broken rice can be increased by crushing rice, so as to avoid insufficient gelatinization of the surface due to uneven contact between broken rice and hot water phenomenon appears;

[0069] (2) Send the dried whole-grain rice into the rice storage tank, add water at a ratio of 0.8 to 1.2 times, pick up the whole-grain rice in the rice storage tank and send it to the grinder, and press Add water at a ratio of 0.5-0.6 times that of whole-grain rice, and grind to produce rice milk;

[0070] Compare...

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PUM

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Abstract

The invention relates to the field of baby foods, in particular to whole-grain rice enzymolysis infant milky rice powder. Whole-grain rice which substitutes for polished rice is supplemented with cow milk materials to serve as raw materials of baby foods, nutrients of husks, aleurone layers and grain embryos in whole-grain rice are used completely, and comprehensive nutrition is guaranteed due to joint addition of animal and vegetable materials. By protease, lactase and amylase for enzymolysis, enzymolysis of allergenic protein, lactose and starch is realized to make the allergenic protein, the lactose and the starch easier to digest and absorb, and transitional period of baby foods can be effectively shortened for infants.

Description

technical field [0001] The invention relates to the field of supplementary food for infants, in particular to whole-grain rice enzymatically hydrolyzed milk rice flour for infants and young children. Background technique [0002] Whole-grain rice (brown rice) refers to a form of rice after the husk has been removed. Polished white rice refers to the refined rice in which the rest of the white rice is removed during processing and only the endosperm is retained. The endosperm part of polished white rice mainly contains carbohydrates and protein, while whole-grain rice has complete outer layers such as bran, aleurone layer, and grain germ in addition to endosperm, and contains more mineral elements such as calcium, iron, Phosphorus, magnesium, selenium, etc., rich in B vitamins such as vitamin B1, vitamin B2, and vitamin B6, as well as rich in dietary fiber and essential fatty acids α-linolenic acid and linoleic acid, these nutrients account for about 80% of whole grain rice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00A23L33/10A23L33/19A23L33/15A23L33/155A23L33/16A23C9/12A23C9/13
CPCA23C9/1206A23C9/1315A23C9/1322A23V2002/00A23V2200/30A23V2250/54252A23V2250/1578A23V2250/1592A23V2250/1642A23V2250/70A23V2250/616A23V2250/61A23V2250/606A23V2250/28A23V2300/10A23V2300/24A23V2300/26
Inventor 吴胜武
Owner SHANTOU PEIZHI FOOD
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