Super-fine gelatinization method of infant nutritional rice flour

Abstract

The invention provides a super-fine gelatinization method of infant nutritional rice flour. The infant nutritional rice flour is prepared from the following raw materials in parts by weight: 40 to 60 parts of rice, 10 to 15 parts of tartary buckwheat flour, 3 to 5 parts of fructus jujubae powder, 5 to 7 parts of rock candy, 3 to 5 parts of milk powder, 1 to 3 parts of beef powder, 1 to 3 parts of chestnut powder, 1 to 3 parts of vegetable powder and 0.5 to 1 part of a compound nutrient. A production method of the infant nutritional rice flour comprises the following steps: a, preparing rice milk; b, preparing primary pulp; c, gelatinizing the primary pulp through a three-step method; d, drying and sheeting through a three-step method; e, preparing the infant nutritional rice flour. According to the super-fine gelatinization method provided by the invention, the steps of gelatinizing the primary pulp through the three-step method and drying and sheeting through the three-step method are adopted and the produced infant nutritional rice flour is uniform, fine and smooth powder and has the advantages that the infant nutritional rice flour has a strong rehydration characteristic and is not caked after being diluted, all the raw materials are uniformly dispersed in a dry-method material mixing process and the infant nutritional rice flour is easily digest and absorb by infants.

Description

technical field [0001] The invention belongs to the technical field of infant food production, and relates to a method for superfine gelatinization of nutritional rice noodles for infants. Background technique [0002] Infant nutritional rice flour, also known as "infant formula cereal flour", is an auxiliary food for supplementing infant nutrition when breast milk or infant formula cannot meet the nutritional needs of infants and during the weaning period of infants. It is a supplementary food for infants and young children made of millet and rice as the main raw materials, white sugar, vegetables, fruits, eggs, meat and other optional ingredients, and calcium, phosphorus, iron and other minerals and vitamins. The main processing techniques of infant nutrition rice noodles are wet drying process and puffing drying process. Among them, the infant nutrition rice noodles produced by puffing drying process have the advantages of simple processing technology and low production c...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems that the nutritional rice flour for infants and young children produced by the puffing and drying method in the prior art has relatively poor water absorption and reconstitution properties, is easy to form agglomerates when adding water, has a rough and not delicate taste, and uneven dispersion of raw materials in the dry mixture, and provides A method for ultra-fine gelatinization of nutritional rice noodles for infants and young children, the specific scheme is as follows: