Nutritious noodles for infants and preparation process thereof

A preparation technology and nutrition surface technology, which is applied in the field of food processing, can solve problems such as damage, can only be used in the absence of people, and cannot guarantee timely treatment, etc., to achieve efficient and safe preparation and processing, good food stability, and taste and even distribution of nutrients

Inactive Publication Date: 2017-08-18
扬州方广食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional infant nutrition noodles are first of all deficient in nutrition compared with the various nutrients needed for infant growth; secondly, infant nutrition noodles are mostly made by kneading, curing, rolling, forming, drying, cutting, packaging and other processes. , After the molding production is completed, drying treatment is required. In order to make the dried nutrient surface not easy to break, and the quality is stable and reliable, the low-temperature and slow-speed drying method is generally used. In order to ensure that the drying process is not polluted, it is necessary to dry it while drying. Sterilize
Traditional food sterilization basically adopts microwave sterilization, radiation sterilization, ultraviolet sterilization and other sterilization methods. The above three sterilization processes will cause certain harm to the human body, and can only be used in the absence of people, and there is no guarantee that there will be abnormalities in the drying process timely processing

Method used

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  • Nutritious noodles for infants and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A nutritional noodle for infants and young children, which is prepared by mixing the following materials according to mass percentage: 98 kg of wheat flour, 0.5 kg of tomato powder, 0.3 kg of beef powder, 1.4 kg of compound minerals, and 0.1 kg of compound vitamins.

[0030] The composite minerals include 1.01kg of calcium hydrogen phosphate, 295g of calcium carbonate, 20.8g of iron pyrophosphate, and 5g of zinc oxide.

[0031] The multivitamins include vitamin A palmitate 1.1g, vitamin D 3 10mg, thiamine hydrochloride 1.0g, riboflavin 0.8g, niacin 3.0g.

[0032] The nutritional noodles for infants and young children adopting the above technical solution can be used in combination with various auxiliary materials and nutrients to form noodle products that are suitable for the taste of infants and are rich in nutrition.

[0033] The preparation process of the above-mentioned infant nutrition noodles includes the following process steps:

[0034] 1) adding compound mine...

Embodiment 2

[0044] A nutritional noodle for infants and young children, which is prepared by mixing the following materials according to mass percentage: 96 kg of wheat flour, 1.2 kg of tomato powder, 1.0 kg of beef powder, 1.2 kg of compound minerals, and 0.12 kg of compound vitamins.

[0045] The composite minerals include 0.87kg of calcium hydrogen phosphate, 253g of calcium carbonate, 17.8g of iron pyrophosphate, and 4.3g of zinc oxide.

[0046] The multivitamins include palmitic acid vitamin A 1.3g, vitamin D 3 12mg, thiamine hydrochloride 1.2g, riboflavin 1.0g, niacin 3.6g.

[0047] The remaining features and advantages of this embodiment are the same as those of Embodiment 1.

Embodiment 3

[0049] A nutritional noodle for infants and young children, which is prepared by mixing the following materials according to mass percentage: 95.6 kg of wheat flour, 1.4 kg of tomato powder, 1.0 kg of beef powder, 1.8 kg of compound minerals, and 0.15 kg of compound vitamins.

[0050] The composite minerals include 1.3kg of calcium hydrogen phosphate, 383.5g of calcium carbonate, 27.0g of iron pyrophosphate, and 6.5g of zinc oxide

[0051] The multivitamins include palmitic acid vitamin A 1.7g, vitamin D 3 15mg, thiamine hydrochloride 1.5g, riboflavin 1.2g, niacin 4.5g.

[0052] The remaining features and advantages of this embodiment are the same as those of Embodiment 1.

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PUM

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Abstract

The invention discloses nutritious noodles for infants and a preparation process thereof. The nutritious noodles are prepared by mixing the following materials and ingredients in mass percent: 95-99% of wheat powder, 0.1-1.4% of tomato powder, 0.05-1.0% of beef powder, 1.0-2.0% of compound mineral substance, and 0.08-0.15% of compound vitamins. The nutritious noodles for infants prepared according to the above-mentioned preparation method can be used by cooperating with various kinds of auxiliary materials and nutrients to make nutritious noodle products suit for the taste of infants. In the preparation process, the food safety can be ensured and the food flavor can be maintained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an infant nutrition noodle and a preparation process thereof. Background technique [0002] Along with social progress and economic development, people pay more and more attention to food for infants and young children, which has led to the rapid development and fierce competition of the infant food market. Babies should add nutritious and safe complementary foods in time from 6 months old. Noodles are one of the favorite complementary foods for infants and young children. For young children, noodles are a good choice after adding complementary food. [0003] Infant noodles are supplementary food suitable for infants and young children over 6 months old, which are made from wheat flour as the main raw material, added with appropriate amount of nutritional enhancer and other auxiliary materials. Traditional infant nutrition noodles are first of all deficient in nutrition compared ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L33/16A23L33/15
Inventor 郑勇锋易森炎
Owner 扬州方广食品有限公司
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