Preparation method of infant rice flour with functions of quick solubility and easy digestion

A technology for infants and rice noodles, applied in food drying, food science, etc., can solve problems affecting product preparation, dissolution and rehydration performance, poor preparation performance of rice noodles, and unfavorable infants and young children to eat, etc., to increase digestion and absorption Functional, good heat retention, improved dissolution and rehydration effects

Pending Publication Date: 2021-08-13
INST OF APPLIED CHEM JIANGXI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production techniques of infant rice noodles mainly include drum drying method (semi-wet method) and extrusion method (dry method). Conducive to infants and young children eating and other unfavorable factors
Infants under 6 months have less amylolytic enzymes in the stomach and intestines, and their ability to digest and absorb starchy foods is poor. Traditional infant rice noodle products often cause digestive problems such as flatulence and diarrhea in infants and young children.
Due to the uneven heating of the material during the curing process, the rice noodles directly in contact with the heating metal device will produce burnt materials, which will affect the performance of product preparation, dissolution and rehydration

Method used

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  • Preparation method of infant rice flour with functions of quick solubility and easy digestion
  • Preparation method of infant rice flour with functions of quick solubility and easy digestion
  • Preparation method of infant rice flour with functions of quick solubility and easy digestion

Examples

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preparation example Construction

[0040] A kind of preparation method of quick-dissolving, easy-to-digest rice flour for infants and young children, it comprises the following steps:

[0041] Step 1, pulping: crush the raw rice and pass it through a 60-100 mesh sieve, add water at 38-55°C to make the pulping, dissolve and mix evenly, and prepare rice with a concentration of 15-20% by mass of rice flour in the mixture Slurry, and then go through the colloid mill twice to get the slurry, the particle size after refining is 10-20μm;

[0042] Step 2, enzymatic hydrolysis: adding 0.10-0.15% high-temperature-resistant α-amylase of raw material rice flour and 0.10-0.13% enzyme activity accelerator of raw material rice flour into the refining liquid obtained in step 1 for enzymolysis, the temperature Enzymolysis at 80-90°C for 30-60 minutes, after enzymolysis, measure the DE value, inactivate the enzyme, and obtain the enzymolysis solution; the enzyme activity accelerator is CaCl 2 , CaSO 4 、Na 2 HPO 4 , Ca(NO 3 ...

Embodiment 1

[0065] A kind of preparation method of quick-dissolving, easy-to-digest rice flour for infants and young children, it comprises the following steps:

[0066] Step 1, pulping: crush the raw rice and pass it through a 60-mesh sieve, add water at 38°C for pulping, dissolve and mix evenly, and make rice pulp with a concentration of 15% of the mass percentage of rice flour in the mixture, and then pass it twice Colloid mill to obtain a refining solution, the particle size after refining is 10 μm;

[0067] Step 2, enzymatic hydrolysis: the high temperature resistant α-amylase of raw material rice flour 0.10% and the enzyme activity accelerator CaCl of raw material rice flour 0.10% 2 Add it to the refining solution obtained in step 1 for enzymolysis, enzymolysis at a temperature of 85°C for 46 minutes, measure the DE value after enzymolysis, and inactivate the enzyme to obtain an enzymolysis solution;

[0068] Step 3, spray drying: spray-dry the enzymolysis solution obtained in step...

Embodiment 2

[0071] A kind of preparation method of quick-dissolving, easy-to-digest rice flour for infants and young children, it comprises the following steps:

[0072] Step 1, pulping: crush the raw rice and pass through an 80-mesh sieve, add water at 45°C for pulping, dissolve and mix evenly, and make rice pulp with a concentration of 18% of the mass percentage of rice flour in the mixture, and then pass it twice Colloid mill to obtain a refining solution, the particle size after refining is 15 μm;

[0073] Step 2, enzymatic hydrolysis: the high temperature resistant α-amylase of raw material rice flour weight 0.13% and the enzyme activity accelerator CaSO of raw material rice flour weight 0.11% 4 Add it to the refining solution obtained in step 1 for enzymolysis, enzymolysis at 80°C for 60 minutes, measure the DE value after enzymolysis, and inactivate the enzyme to obtain an enzymolysis solution;

[0074] Step 3, spray drying: spray-dry the enzymolysis solution obtained in step 2, t...

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Abstract

The invention discloses a preparation method of infant rice flour with functions of quick solubility and easy digestion. The method comprises the following steps: firstly, grinding and sieving raw material rice, pulping the rice with water, performing dissolving and uniformly mixing to prepare rice milk with the mass percent concentration of rice flour in the mixture being 15-20%, and then passing the rice milk twice through a colloid mill to obtain milled milk; then, adding high-temperature-resistant alpha-amylase and an enzyme activity accelerant into the milled milk, performing enzymolysis for 30-60 minutes at the temperature of 80-90 DEG C, detecting the DE value after enzymolysis, and performing enzyme deactivation to obtain enzymatic hydrolysate; thirdly, performing spray drying on the enzymatic hydrolysate for 5-10 seconds at the air inlet temperature at 170-180DEG C and the air outlet temperature at 90-95DEG C to obtain the product infant rice flour; and finally, detecting the DE value, the water solubility index WSI and the in-vitro digestion performance of the infant rice flour. According to the prepared infant rice flour, the palatability, the brewing performance and the digestion and absorption performance of the infant rice flour can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of infant food processing, and in particular relates to a preparation method of rapidly dissolving and easily digestible infant rice noodles. Background technique [0002] Nutritional rice flour for infants is a supplementary 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. Rice noodles for infants and young children are the main nutritional ingredients for infants and young children processed with rice as the main raw material, white sugar, vegetables, fruits, eggs, meat and other optional ingredients, and calcium, phosphorus, iron, zinc and other minerals and vitamins. Supplementary food, as a traditional breast milk substitute or supplementary food for infants and young children, has formed a relatively large market size. [0003] At present, the production techniques of infant rice noodles ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/107A23V2002/00A23V2300/10
Inventor 胡居吾韩晓丹
Owner INST OF APPLIED CHEM JIANGXI ACAD OF SCI
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