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Preparing method for low-irritability infant nutritive rice flour

A technology for nutritional rice noodles and infants, which is applied to the functions of food ingredients, food science, food preservation, etc., can solve the problems of single nutritional rice noodles, indigestion of infants, and few active functional factors, so as to reduce the amount of enzymes, Improve intestinal digestion function, rich nutrition effect

Inactive Publication Date: 2019-08-13
广东亨盛维嘉食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a method for preparing low-sensitivity nutritional rice noodles for infants, aiming at the disadvantages of the prior art, such as single ingredient, insufficient nutrition, few active functional factors, indigestion of infants, and easy allergies of infants, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The first step is to remove impurities from the organic rice, crush it with a pulverizer, pass it through an 80-mesh sieve, mix it according to the ratio of rice flour: water = 1:5, stir and mix until there is no dry powder and agglomeration, ultrasonic treatment, and the ultrasonic temperature is 40°C , ultrasonic power 80W, ultrasonic time 30min;

[0028] The second step adjusts the pH to 6.5 with the slurry that step (1) obtains, adds the compound enzyme of trypsin and neutral protease, and consumption is the compound enzyme of the trypsin that every gram of dry rice flour adds 500U and the neutral protease of 2000U (Shanghai Yuanye Biotechnology Co., Ltd.), enzymatically hydrolyzed at 40°C for 30min, and then centrifuged at 4500r / min for 10min to obtain supernatant and centrifuged solid;

[0029] The third step is to filter the supernatant in step (2) with an ultrafiltration membrane, and the ultrafiltration pressure is 0.3MPa to remove the >10kDa part, mix the <10k...

Embodiment 2

[0040] The first step is to remove impurities from the organic rice, crush it with a pulverizer, pass it through a 100-mesh sieve, mix it according to the ratio of rice flour: water = 1:5, stir and mix until there is no dry powder and agglomeration, and perform ultrasonic treatment at an ultrasonic temperature of 60°C , ultrasonic power 100W, ultrasonic time 35min;

[0041] The second step adjusts pH to 7.0 with the slurry that step (1) obtains, adds the compound enzyme of trypsin and neutral protease, and consumption is the compound enzyme of the trypsin that adds 800U and the neutral protease of 3000U per gram of dry rice flour (Shanghai Yuanye Biotechnology Co., Ltd.), enzymolysis at 50°C for 30min, and centrifugation at 4500r / min for 10min to obtain supernatant and centrifuged solid;

[0042] The third step is to filter the supernatant in step (2) with an ultrafiltration membrane, and the ultrafiltration pressure is 0.3MPa to remove the >10kDa part, mix the <10kDa solution...

Embodiment 3

[0049] The first step is to remove impurities from the organic rice, crush it with a grinder, pass it through an 80-mesh sieve, mix it according to the ratio of rice flour: water = 1:6, stir and mix until there is no dry powder and agglomeration, ultrasonic treatment, and the ultrasonic temperature is 45°C , ultrasonic power 80W, ultrasonic time 40min;

[0050] The second step adjusts pH to 7.0 with the slurry that step (1) obtains, adds the compound enzyme of trypsin and neutral protease, and consumption is the compound enzyme of the trypsin that every gram of dry rice flour adds 600U and 2500U neutral protease (Shanghai source Ye Biotechnology Co., Ltd.), 50 ° C for 30 min, and then centrifuged at 4500 r / min for 10 min to obtain supernatant and centrifuged solid;

[0051] The third step is to filter the supernatant in step (2) with an ultrafiltration membrane, the ultrafiltration pressure is 0.5MPa, remove the part>10kDa, mix the solution <10kDa with the centrifuged solid, s...

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PUM

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Abstract

The invention discloses a preparing method for low-irritability infant nutritive rice flour. The preparing method includes the steps that organic rice serves as a main raw material, and smashing, screening, pulp mixing, stirring and ultrasonic treatment are conducted; a pH value of pulp is adjusted, trypsin and neutral protease are added, centrifugation is conducted, supernatant is filtered with an ultrafiltration membrane, a solution being smaller than 10 kDa and centrifugal solid are mixed and stirred, the pH value of the pulp is adjusted again, and mesophilic alpha-amylase is added for enzymolysis; the mixture is subjected to roller drying to obtain rice slices, cured grain powder, fruit powder, whole milk powder, soy isolate protein, concentrated whey protein, maltodextrin, fructo-oligosaccharide, galactooligosaccharide, probiotics, mineral substances and multivitamins are added, and are ground and mixed evenly, and sterilization and filling are conducted. The low-irritability infant nutritive rice flour prepared with the method is used for infants of 6 months or above to eat, the problems that an ingredient is single, functional ingredients are insufficient, polypeptide is bitter, the taste is poor, and digestion is difficult are solved, the immunity can be improved, sensitization is reduced, and the rice flour has wide application in the infant food field.

Description

[0001] Technical field: [0002] The invention belongs to the field of complementary food for infants, and relates to a preparation method of low-sensitivity nutritional rice noodles for infants. [0003] Background technique: [0004] According to the definition of GB10765-2010, an older infant refers to a person aged 6-12 months, and a young child refers to a person aged 12-36 months. The World Health Organization believes that nutritional rice noodles are one of the important foods for infants, and infants over 6 months need to be fed with complementary foods. In recent years, the incidence of allergic diseases in infants and young children has been high, mainly manifested as atopic dermatitis, eczema, and diarrhea. The reason is that the digestive system of infants is immature, the intestinal microorganisms are not stable enough, and their resistance to viruses and bacteria is poor; the amylase secretion of infants is less, which can easily lead to the occurrence of indige...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L29/00A23L33/125A23L33/135A23L33/15A23L33/155A23L33/16A23L33/185A23L33/19A23L5/20A23L5/30A23L3/30
CPCA23L7/198A23L19/01A23L29/06A23L33/125A23L33/135A23L33/15A23L33/155A23L33/16A23L33/185A23L33/19A23L5/20A23L5/32A23L3/30A23V2002/00A23V2200/32
Inventor 郭斯龙张仕华詹美娜陈苗陈椰娜罗志刚
Owner 广东亨盛维嘉食品工业有限公司
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