Amino acid nutritional rice flour for infants and preparation method of amino acid nutritional rice flour

Abstract

According to the infant amino acid nutritional rice flour and the preparation method thereof, four proteases including flavourzyme, pepsase, papain and bromelain are provided, and the proteases have very high hydrolytic activity and can fully hydrolyze protein in rice and whole milk powder to form various amino acids and polypeptide fragments, so that the nutritional rice flour is prepared; the rice flour is beneficial to digestion and absorption of infants, does not cause protein allergy, also improves the utilization rate of protein, and also can increase the flavor of the rice flour. Through detection, all 16 amino acids listed in GB5009.124-2016 Measurement of Amino Acid In Food National Standard for Food Safety can be detected in the infant amino acid nutritional rice flour prepared by the method disclosed by the invention; the amino acids are respectively alanine, valine, leucine, isoleucine, phenylalanine, proline, glycine, serine, threonine, tyrosine, methionine, lysine, arginine, histidine, aspartic acid and glutamic acid, the content of the glutamic acid is the highest, and the total amount of the amino acids can reach 10.5-11.2 g / 100g.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to amino acid nutritious rice flour for infants and a preparation method thereof. Background Art

[0002] Traditional infant nutritional rice cereals are made from rice as the main raw material, with nutritional enhancers and auxiliary materials added. They are made into infant cereal supplementary foods through processes such as rice grinding, roller steaming and drying. A small number of infants and young children are allergic to protein and have weak digestive systems, which causes insufficient protein absorption and leads to malnutrition, affecting their healthy development. Protease can break down protein into smaller amino acids and peptides, making nutrients easier to digest and absorb by infants and young children who are allergic to protein, helping to reduce the risk of allergies in infants, thereby improving the nutritional value of protein. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides an infant amino acid nutritious rice cereal and a preparation method thereof.

[0004] The technical solution of the present invention is:

[0005] A method for preparing amino acid nutritious rice flour for infants and young children, characterized in that it comprises the following steps:

[0006] 1) weighing each raw material, wherein the raw material consists of rice, whole milk powder, zinc gluconate, calcium carbonate, ferrous fumarate, dipotassium hydrogen phosphate, vitamin A, vitamin B1, vitamin D, vitamin C, and one or more of flavor protease and pepsin, and one or more of papain and bromelain;

[0007] 2) enzymatically hydrolyzing the rice slurry after the rice grinding in step 1) to obtain a rice slurry enzymatic hydrolyzate, and enzymatically hydrolyzing the milk liquid prepared by mixing the whole milk powder in step 1) to obtain a milk enzymatic hydrolyzate;

[0008] 3) mixing and homogenizing the rice milk enzymolyzate, the milk enzymolyzate and the remaining raw materials in step 1) to obtain a mixed solution;

[0009] 4) pre-gelatinizing the mixed solution in step 3) to obtain rice paste, passing the rice paste through a roller to obtain rice flakes, and finally cutting to obtain amino acid nutritious rice flour for infants and young children.

[0010] Furthermore, the raw materials in step 1) are weighed in parts by weight, respectively, as follows: 400-450 parts of rice, 80-120 parts of whole milk powder, 0.15-0.18 parts of zinc gluconate, 4.5-5.5 parts of calcium carbonate, 0.07-0.09 parts of ferrous fumarate, 4-5 parts of dipotassium hydrogen phosphate, 0.028-0.035 parts of vitamin A, 0.004-0.006 parts of vitamin B1, 0.020-0.030 parts of vitamin D, 0.7-0.9 parts of vitamin C, 0.6-1.5 parts of flavor protease, 0.6-1.5 parts of pepsin, 0.6-1.5 parts of papain, and 0.6-1.5 parts of bromelain.

[0011] Furthermore, the preparation method of the rice milk enzymatic hydrolysate in step 2) is to add one or more of flavor protease and pepsin into the rice milk, stir and enzymolyze the rice milk at a temperature of 40-45°C and a speed of 20-25r / min, and enzymolyze for 3-4 hours to obtain the rice milk enzymatic hydrolysate.

[0012] Furthermore, the preparation method of the milk hydrolysate in step 2) is to add one or more of papain and bromelain to milk, stir and hydrolyze the milk at a temperature of 40-45° C. and a speed of 20-25 r / min, and perform the enzymolysis for 3-4 hours to obtain the milk hydrolysate.

[0013] Furthermore, the pressure during homogenization in step 3) is 4-6Mpa.

[0014] Furthermore, the process parameters of the pre-gelatinization in step 4) are: maintaining the temperature at 60-70° C. for 10-20 min and stirring at a speed of 15-20 r / min.

[0015] Furthermore, the step of making rice flakes from rice paste in step 4) is to pump the rice paste onto a roller, and make rice flakes through steaming, extrusion, drying, enzyme inactivation, and lower rolling.

[0016] Furthermore, the parameters of the roller in step 4) are as follows: steam pressure 1.5-2.5 MPa, rotation speed 25-30 r / min, and rice sheet lower roller temperature 100-110°C.

[0017] Infant amino acid nutritional rice flour prepared according to the method.

[0018] The beneficial effects of the present invention are as follows:

[0019] 1. The present invention provides an infant amino acid nutritious rice flour and a preparation method thereof. The raw materials of the present invention contain four proteases, namely, flavor protease, pepsin, papain and bromelain. The proteases have strong hydrolytic activity and can fully hydrolyze proteins in rice and whole milk powder to form a variety of amino acids and polypeptide fragments, which are helpful for digestion and absorption of infants and young children, do not cause protein allergies, improve the utilization rate of protein, and increase the flavor of the rice flour.

[0020] 2. After testing, all 16 amino acids listed in GB5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Foods" can be detected in the infant amino acid nutrition rice cereal prepared by the method of the present invention, namely alanine, valine, leucine, isoleucine, phenylalanine, proline, glycine, serine, threonine, tyrosine, methionine, lysine, arginine, histidine, aspartic acid, and glutamic acid, among which glutamic acid has the highest content, and the total amount of amino acids can reach 10.5-11.2g / 100g. DETAILED DESCRIPTION

[0021] The present invention is further described in detail below. It is necessary to point out that the following specific implementation methods are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Technicians in this field can make some non-essential improvements and adjustments to the present invention based on the above application content.

[0022] The present invention provides a general and / or specific description of the materials and test methods used in the experiment. The test methods or test methods involved are all conventional methods unless otherwise specified; the reagents or instruments used are all conventional products available on the market, prepared or used in a conventional manner, unless the manufacturer is specified.

[0023] Sources:

[0024] Rice: Qiqihar Nongken Longquan Rice Industry Co., Ltd.;

[0025] Whole milk powder: Fonterra Dairy Company Limited;

[0026] Zinc gluconate: Zhengzhou Ruipu Bioengineering Co., Ltd.;

[0027] Calcium carbonate: Zhengzhou Ruipu Bioengineering Co., Ltd.;

[0028] Ferrous fumarate: Zhengzhou Ruipu Bioengineering Co., Ltd.;

[0029] Dipotassium hydrogen phosphate: Jiangsu Zidong Food Co., Ltd.;

[0030] Vitamin A: BASF (China) Co., Ltd.;

[0031] Vitamin B1: Huazhong Pharmaceutical Co., Ltd.

[0032] Vitamin C: CSPC Weisheng Pharmaceutical (Shijiazhuang) Co., Ltd.;

[0033] Vitamin D: BASF (China) Co., Ltd.;

[0034] Flavor protease: Product No. PBF-02-1, Nanning Pangbo Bioengineering Co., Ltd.;

[0035] Pepsin: Luohe Huisheng Pharmaceutical Co., Ltd.

[0036] Papain: Hangzhou Ketian Biotechnology Co., Ltd.;

[0037] Bromelain: Nanning Shanwan Biotechnology Co., Ltd.

[0038] Embodiment 1

[0039] 1.1 This embodiment is a method for preparing amino acid nutritious rice flour for infants and young children, comprising the following steps:

[0040] 1) Prepare raw and auxiliary materials: 400kg rice, 100kg whole milk powder, 0.165kg zinc gluconate, 4.5kg calcium carbonate, 0.08kg ferrous fumarate, 4.4kg dipotassium hydrogen phosphate, 0.033kg vitamin A, 0.005kg vitamin B1, 0.022kg vitamin D, 0.7kg vitamin C, 1kg flavor protease, 1kg pepsin, 1kg papain, 1kg bromelain;

[0041] 2) Preparation of rice milk enzymolysis solution: soak rice for 4 hours in a ratio of 1:2 in a mass ratio of rice to water, drain the soaking water, and grind the rice milk in a ratio of 1:2 in a mass ratio of rice to water after draining, filter the rice milk through a vibration sieve with an aperture of 1 mm to filter out large particles, store the filtered rice milk in an enzymolysis tank with heating, heat preservation and stirring functions, add flavor protease and pepsin, start heating, heat preservation and stirring, keep the rice milk temperature at 40°C, rotate the stirrer at 25 revolutions per minute, and perform enzymolysis for 4 hours to obtain a rice milk enzymolysis solution for stand-by use;

[0042] 3) Preparation of whole milk powder enzymatic hydrolysate: whole milk powder and water are prepared in a mass ratio of 1:2, and the milk is filtered through a vibrating screen with a pore size of 1 mm to remove large particles. The filtered milk is stored in an enzymatic hydrolysate tank with heating, heat preservation and stirring functions, papain and bromelain are added, heating, heat preservation and stirring are started, the milk temperature is maintained at 40° C., the stirrer rotates at 25 revolutions per minute, and the enzymatic hydrolysis is performed for 4 hours to obtain whole milk powder enzymatic hydrolysate for standby use;

[0043] 4) the rice milk enzymolyzate obtained in step 2) and step 3) and the whole milk powder enzymolyzate are mixed, other raw materials in step 1) are added, stirred and mixed for 5 minutes, and homogenized by a homogenizer, and the pressure of the homogenizer is set to 6Mpa;

[0044] 5) The homogenized mixed solution is stored in a storage tank with heating, heat preservation and stirring functions, and the heating, heat preservation and stirring are started to maintain the mixed solution temperature at 70° C. for pre-gelatinization for 10 minutes, and the mixer rotates at 20 revolutions per minute;

[0045] 6) The pre-gelatinized rice paste is pumped onto a roller, and through steaming and extrusion by multiple small rollers, the deeply gelatinized rice paste adheres to a large roller, and the large roller quickly dries the rice paste into a rice flake with a thickness of 0.15 mm at high temperature. The high temperature of the roller inactivates various proteases in the rice flakes, and the rice flakes are rolled down with a scraper; the roller settings: steam pressure 1.6Mpa, speed 26 rpm, rice flake lower roller temperature 105°C;

[0046] 7) The rice flakes after the lower roller are crushed by a grinder. The screen of the grinder is composed of two semicircular pieces, 1.5 meters long, one piece has an aperture of 3 mm, and the other piece has an aperture of 5 mm. The rice flakes are squeezed through the screen by the rotation of the paddle blades to form fine rice flakes. After filling and packaging, infant amino acid nutritious rice flour is obtained. It has a strong milky flavor and tastes delicious after mixing. The dry powder (without adding water for mixing) has a slightly bitter taste.

[0047] 1.2 The amino acid nutrition rice cereal samples for infants prepared according to the method described in this embodiment were sent to Guangzhou Inspection, Testing and Certification Group Co., Ltd. and tested in accordance with GB5009.124-2016 "National Food Safety Standard - Determination of Amino Acids in Foods". The test results showed that the cereals were rich in 16 kinds of amino acids required by the national standard. The contents of each amino acid are shown in Table 1, among which glutamic acid had the highest content, and the total amount of amino acids was 10.99g / 100g.

[0048] Table 1 Content of 16 kinds of amino acids in rice flour prepared in Example 1 (per 100g)

[0049] Alanine Valine Leucine Isoleucine Phenylalanine Proline Glycine Serine 0.50g 0.74g 0.98g 0.52g 0.57g 0.76g 0.37g 0.58g Threonine Tyrosine Methionine Lysine Arginine Histidine Aspartic acid Glutamate 0.42g 0.56g 0.22g 0.47g 0.68g 0.48g 0.92g 2.22g

[0050] Embodiment 2

[0051] 1.1 This embodiment is a method for preparing amino acid nutritious rice flour for infants and young children, comprising the following steps:

[0052] 1) Prepare the raw and auxiliary materials: 450kg rice, 120kg whole milk powder, 0.165kg zinc gluconate, 4.5kg calcium carbonate, 0.08kg ferrous fumarate, 4.4kg dipotassium hydrogen phosphate, 0.033kg vitamin A, 0.005kg vitamin B1, 0.022kg vitamin D, 0.7kg vitamin C, 1.5kg flavor protease, 1.5kg pepsin, 1.5kg papain, 1.5kg bromelain;

[0053] 2) Preparation of rice milk enzymolysis solution: soak rice for 4 hours in a ratio of 1:2 in a mass ratio of rice to water, drain the soaking water, and grind the rice milk in a ratio of 1:2 in a mass ratio of rice to water after draining, filter the rice milk through a vibration sieve with an aperture of 1 mm to filter out large particles, store the filtered rice milk in an enzymolysis tank with heating, heat preservation and stirring functions, add flavor protease and pepsin, start heating, heat preservation and stirring, keep the rice milk temperature at 45°C, rotate the stirrer at 20 revolutions per minute, and enzymolyze for 4 hours to obtain a rice milk enzymolysis solution for stand-by use;

[0054] 3) Preparation of whole milk powder enzymatic hydrolysate: whole milk powder and water are prepared in a mass ratio of 1:2, and the milk is filtered through a vibrating screen with a pore size of 1 mm to remove large particles. The filtered milk is stored in an enzymatic hydrolysate tank with heating, heat preservation and stirring functions, papain and bromelain are added, heating, heat preservation and stirring are started, the milk temperature is maintained at 45° C., the stirrer rotates at 20 revolutions per minute, and the enzymatic hydrolysis is performed for 4 hours to obtain whole milk powder enzymatic hydrolysate for standby use;

[0055] 4) the rice milk enzymolyzate obtained in step 2) and step 3) and the whole milk powder enzymolyzate are mixed, other raw materials in step 1) are added, stirred and mixed for 5 minutes, and homogenized by a homogenizer, and the pressure of the homogenizer is set to 6Mpa;

[0056] 5) The homogenized mixed solution is stored in a storage tank with heating, heat preservation and stirring functions, and the heating, heat preservation and stirring are started to maintain the mixed solution temperature at 70° C. for pre-gelatinization for 10 minutes, and the mixer rotates at 20 revolutions per minute;

[0057] 6) The pre-gelatinized rice paste is pumped onto a roller, and through steaming and extrusion by multiple small rollers, the deeply gelatinized rice paste adheres to a large roller, and the large roller quickly dries the rice paste into a rice flake with a thickness of 0.15 mm at high temperature. The high temperature of the roller inactivates various proteases in the rice flakes, and the rice flakes are rolled down with a scraper; the roller settings: steam pressure 1.6Mpa, speed 26 rpm, rice flake lower roller temperature 105°C;

[0058] 7) The rice flakes after the lower roller are crushed by a grinder. The screen of the grinder is composed of two semicircular pieces, 1.5 meters long, one piece has an aperture of 3 mm, and the other piece has an aperture of 5 mm. The rice flakes are squeezed through the screen by the rotation of the paddle blades to form fine rice flakes. After filling and packaging, infant amino acid nutritious rice flour is obtained. It has a strong milky flavor and tastes delicious after mixing. The dry powder (without adding water for mixing) has a slightly bitter taste.

[0059] 1.2 The amino acid nutrition rice flour samples for infants prepared according to the method described in this embodiment were sent to Guangzhou Inspection, Testing and Certification Group Co., Ltd. and tested in accordance with GB5009.124-2016 "National Food Safety Standard - Determination of Amino Acids in Foods". The test results showed that the rice flour was rich in 16 kinds of amino acids required by the national standard. The contents of each amino acid are shown in Table 2, among which glutamic acid had the highest content, and the total amount of amino acids was 10.54g / 100g.

[0060] Table 2 Content of 16 kinds of amino acids in rice flour prepared in Example 2 (per 100g)

[0061] Alanine Valine Leucine Isoleucine Phenylalanine Proline Glycine Serine 0.48g 0.71g 0.93g 0.48g 0.54g 0.75g 0.34g 0.57g Threonine Tyrosine Methionine Lysine Arginine Histidine Aspartic acid Glutamate 0.41g 0.48g 0.24g 0.48g 0.64g 0.45g 0.9g 2.14g

[0062] Embodiment 3

[0063] 1.1 This embodiment is a method for preparing amino acid nutritious rice flour for infants and young children, comprising the following steps:

[0064] 1) Prepare raw and auxiliary materials: 400kg Northeast rice, 100kg New Zealand whole milk powder, 0.18kg zinc gluconate, 5.5kg calcium carbonate, 0.09kg ferrous fumarate, 4.0kg dipotassium hydrogen phosphate, 0.030kg vitamin A, 0.005kg vitamin B1, 0.020kg vitamin D, 0.8kg vitamin C, 1kg flavor protease, 1kg papain.

[0065] 2) Preparation of rice milk enzymolysis solution: soak rice for 4 hours in a ratio of 1:2 in the mass ratio of rice to water, drain the soaking water, and grind the rice milk in a ratio of 1:2 in the mass ratio of rice to water after draining, filter the rice milk through a vibration screen with an aperture of 1 mm to filter large particles, store the filtered rice milk in an enzymolysis tank with heating, heat preservation and stirring functions, add flavor protease, start heating, heat preservation and stirring, keep the rice milk temperature at 40°C, rotate the stirrer at 25 revolutions per minute, and enzymolyze for 4 hours to obtain a rice milk enzymolysis solution for stand-by use;

[0066] 3) Preparation of whole milk powder enzymatic hydrolysate: whole milk powder and water are prepared in a mass ratio of 1:2, and the milk is filtered through a vibrating screen with a pore size of 1 mm to remove large particles. The filtered milk is stored in an enzymatic hydrolysate tank with heating, heat preservation and stirring functions, papain is added, heating, heat preservation and stirring are started, the milk temperature is maintained at 40° C., the stirrer rotates at 25 revolutions per minute, and the enzymatic hydrolysis is performed for 4 hours to obtain the whole milk powder enzymatic hydrolysate for standby use;

[0067] 4) the rice milk enzymolyzate obtained in step 2) and step 3) and the whole milk powder enzymolyzate are mixed, other raw materials in step 1) are added, stirred and mixed for 5 minutes, and homogenized by a homogenizer, and the pressure of the homogenizer is set to 6Mpa;

[0068] 5) The homogenized mixed solution is stored in a storage tank with heating, heat preservation and stirring functions, and the heating, heat preservation and stirring are started to maintain the mixed solution temperature at 70° C. for pre-gelatinization for 10 minutes, and the mixer rotates at 20 revolutions per minute;

[0069] 6) The pre-gelatinized rice paste is pumped onto a roller, and through steaming and extrusion by multiple small rollers, the deeply gelatinized rice paste adheres to a large roller, and the large roller quickly dries the rice paste into a rice flake with a thickness of 0.15 mm at high temperature. The high temperature of the roller inactivates various proteases in the rice flakes, and the rice flakes are rolled down with a scraper; the roller settings: steam pressure 1.6Mpa, speed 26 rpm, rice flake lower roller temperature 105°C;

[0070] 7) The rice flakes after the lower roller are crushed by a grinder. The screen of the grinder is composed of two semicircular pieces, 1.5 meters long, one piece has an aperture of 3 mm, and the other piece has an aperture of 5 mm. The rice flakes are squeezed through the screen by the rotation of the paddle blades to form fine rice flakes. After filling and packaging, infant amino acid nutritious rice flour is obtained. It has a strong milky flavor and tastes delicious after mixing. The dry powder (without adding water for mixing) has a slightly bitter taste.

[0071] 1.2 The infant amino acid nutrition rice flour sample prepared according to the method described in this embodiment was sent to Guangzhou Inspection, Testing and Certification Group Co., Ltd. and tested in accordance with GB5009.124-2016 "Determination of Amino Acids in Foods - National Food Safety Standard". The test results showed that it was rich in 16 amino acids required by the national standard. The content of each amino acid is shown in Table 3, among which glutamic acid had the highest content, and the total amount of amino acids was 11.17 g / 100 g.

[0072] Table 3 Content of 16 kinds of amino acids in rice flour prepared in Example 3 (per 100g)

[0073] Alanine Valine Leucine Isoleucine Phenylalanine Proline Glycine Serine 0.5g 0.69g 1.03g 0.52g 0.59g 0.71g 0.36g 0.63g Threonine Tyrosine Methionine Lysine Arginine Histidine Aspartic acid Glutamate 0.44g 0.56g 0.22g 0.57g 0.63g 0.42g 0.94g 2.36g

[0074] Embodiment 4

[0075] 1.1 This embodiment is a method for preparing amino acid nutritious rice flour for infants and young children, comprising the following steps:

[0076] 1) Prepare raw and auxiliary materials: 420kg Northeast rice, 80kg New Zealand whole milk powder, 0.15kg zinc gluconate, 5kg calcium carbonate, 0.07kg ferrous fumarate, 5kg dipotassium hydrogen phosphate, 0.035kg vitamin A, 0.006kg vitamin B1, 0.03kg vitamin D, 0.9kg vitamin C, 1kg pepsin, 1kg bromelain.

[0077] 2) Preparation of rice milk enzymolysis solution: soak rice for 4 hours in a ratio of 1:2 of the mass ratio of rice to water, drain the soaking water, and grind the rice milk in a ratio of 1:2 of the mass ratio of rice to water after draining, filter the rice milk through a vibration sieve with an aperture of 1 mm for large particles, store the filtered rice milk in an enzymolysis tank with heating, heat preservation and stirring functions, add pepsin, start heating, heat preservation and stirring, keep the rice milk temperature at 40°C, rotate the stirrer at 25 revolutions per minute, and enzymolyze for 4 hours to obtain a rice milk enzymolysis solution for stand-by use;

[0078] 3) Preparation of whole milk powder enzymatic hydrolysate: whole milk powder and water are prepared in a mass ratio of 1:2, and the milk is filtered through a vibrating screen with a pore size of 1 mm to remove large particles. The filtered milk is stored in an enzymatic hydrolysate tank with heating, heat preservation and stirring functions, bromelain is added, heating, heat preservation and stirring are started, the milk temperature is maintained at 40° C., the stirrer rotates at 25 revolutions per minute, and the enzymatic hydrolysis is performed for 4 hours to obtain a whole milk powder enzymatic hydrolysate for standby use;

[0079] 4) the rice milk enzymolyzate obtained in step 2) and step 3) and the whole milk powder enzymolyzate are mixed, other raw materials in step 1) are added, stirred and mixed for 5 minutes, and homogenized by a homogenizer, and the pressure of the homogenizer is set to 6Mpa;

[0080] 5) The homogenized mixed solution is stored in a storage tank with heating, heat preservation and stirring functions, and the heating, heat preservation and stirring are started to maintain the mixed solution temperature at 70° C. for pre-gelatinization for 10 minutes, and the mixer rotates at 20 revolutions per minute;

[0081] 6) The pre-gelatinized rice paste is pumped onto a roller, and through steaming and extrusion by multiple small rollers, the deeply gelatinized rice paste adheres to a large roller, and the large roller quickly dries the rice paste into a rice flake with a thickness of 0.15 mm at high temperature. The high temperature of the roller inactivates various proteases in the rice flakes, and the rice flakes are rolled down with a scraper; the roller settings: steam pressure 1.6Mpa, speed 26 rpm, rice flake lower roller temperature 105°C;

[0082] 7) The rice flakes after the lower roller are crushed by a grinder. The screen of the grinder is composed of two semicircular pieces, 1.5 meters long, one piece has an aperture of 3 mm, and the other piece has an aperture of 5 mm. The rice flakes are squeezed through the screen by the rotation of the paddle blades to form fine rice flakes. After filling and packaging, infant amino acid nutritious rice flour is obtained. It has a strong milky flavor and tastes delicious after mixing. The dry powder (without adding water for mixing) has a slightly bitter taste.

[0083] 1.2 The infant amino acid nutrition rice flour sample prepared according to the method described in this embodiment was sent to Guangzhou Inspection, Testing and Certification Group Co., Ltd. and tested in accordance with GB5009.124-2016 "Determination of Amino Acids in Foods - National Food Safety Standard". The test results showed that it was rich in 16 amino acids required by the national standard. The content of each amino acid is shown in Table 4, among which glutamic acid had the highest content, and the total amount of amino acids was 11.2g / 100g.

[0084] Table 4 Content of 16 kinds of amino acids in rice flour prepared in Example 4 (per 100g)

[0085] Alanine Valine Leucine Isoleucine Phenylalanine Proline Glycine Serine 0.51g 0.7g 1.01g 0.52g 0.59g 0.66g 0.36g 0.63g Threonine Tyrosine Methionine Lysine Arginine Histidine Aspartic acid Glutamate 0.44g 0.59g 0.22g 0.55g 0.65g 0.46g 0.95g 2.36g

[0086] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments. On the basis of the present invention, some modifications or improvements can be made thereto, which is obvious to those skilled in the art. Therefore, these modifications or improvements made on the basis of not departing from the spirit of the present invention all belong to the scope of protection claimed by the present invention.

Claims

1. A method for preparing amino acid nutritious rice flour for infants, characterized in that: The following steps are involved: 1) weighing each raw material, wherein the raw material consists of rice, whole milk powder, zinc gluconate, calcium carbonate, ferrous fumarate, dipotassium hydrogen phosphate, vitamin A, vitamin B1, vitamin D, vitamin C, and one or more of flavor protease and pepsin, and one or more of papain and bromelain; 2) enzymatically hydrolyzing the rice slurry after the rice grinding in step 1) to obtain a rice slurry enzymatic hydrolyzate, and enzymatically hydrolyzing the milk liquid prepared by mixing the whole milk powder in step 1) to obtain a milk enzymatic hydrolyzate; 3) mixing and homogenizing the rice milk enzymolyzate, the milk enzymolyzate and the remaining raw materials in step 1) to obtain a mixed solution; 4) pre-gelatinizing the mixed solution in step 3) to obtain rice paste, passing the rice paste through a roller to obtain rice flakes, and finally cutting to obtain amino acid nutritious rice flour for infants and young children.

2. The preparation method according to claim 1, characterized in that: The raw materials in step 1) are weighed in parts by weight, respectively, including 400-450 parts of rice, 80-120 parts of whole milk powder, 0.15-0.18 parts of zinc gluconate, 4.5-5.5 parts of calcium carbonate, 0.07-0.09 parts of ferrous fumarate, 4-5 parts of dipotassium hydrogen phosphate, 0.028-0.035 parts of vitamin A, 0.004-0.006 parts of vitamin B1, 0.020-0.030 parts of vitamin D, 0.7-0.9 parts of vitamin C, 0.6-1.5 parts of flavor protease, 0.6-1.5 parts of pepsin, 0.6-1.5 parts of papain, and 0.6-1.5 parts of bromelain.

3. The preparation method according to claim 2, characterized in that: The preparation method of the rice milk enzymatic hydrolysate in step 2) is as follows: one or more of flavor protease and pepsin are added to the rice milk, and the rice milk is stirred and enzymolyzed at a temperature of 40-45° C. and a speed of 20-25 r / min for 3-4 hours to obtain the rice milk enzymatic hydrolysate.

4. The preparation method according to any one of claims 1 to 3, characterized in that: The preparation method of the milk hydrolysate in step 2) is to add one or more of papain and bromelain into milk, stir and hydrolyze the milk at a temperature of 40-45° C. and a speed of 20-25 r / min, and perform the hydrolysis for 3-4 hours to obtain the milk hydrolysate.

5. The preparation method according to claim 4, characterized in that: The pressure during homogenization in step 3) is 4-6Mpa.

6. The preparation method according to claim 5, characterized in that: The process parameters of the pre-gelatinization in step 4) are: maintaining the temperature at 60-70°C for 10-20 minutes and stirring at a speed of 15-20 r / min.

7. The preparation method according to claim 6, characterized in that: The step of making rice flakes from rice paste in step 4) is to pump the rice paste onto a roller, and then make rice flakes through steaming, extruding, drying, inactivating enzymes, and rolling the rice paste down.

8. The preparation method according to claim 7, characterized in that: The parameters of the roller in step 4) are as follows: steam pressure 1.5-2.5Mpa, rotation speed 25-30r / min, and rice sheet lower roller temperature 100-110°C.

9. Amino acid nutritional rice flour for infants prepared according to any one of claims 1 to 8.