Starch corn flour suitable for infants and young children

Abstract

The present application relates to a kind of starch corn flour suitable for infants and young children to eat, and its raw materials for preparation include the following ingredients by mass percentage: 40-70 parts of corn flour after toughening treatment, 5-15 parts of sheep tail oil, 10-20 parts of flour, 5-15 parts of white sugar, and 2-7 parts of honey. The starch corn flour suitable for infants and young children to eat prepared by the present invention, wherein resistant starch is decomposed by anaerobic bacteria such as bifidobacteria, lactobacilli and streptococci in the colon to produce short-chain fatty acids and other metabolites, which can reduce inflammation while providing energy for intestinal cells, maintain the microecological environment of intestinal health, and reduce the incidence probability of diseases such as cancer and obesity. Therefore, the corn cake of the present invention is nutritious and healthy, and is suitable for infants and young children to eat.

Description

Technical Field

[0001] The present application relates to edible starch corn flour mainly made of starch and corn flour, and in particular to starch corn flour suitable for infants and young children. Background Art

[0002] In people's daily diet, most of the gelatinized starch will cause dramatic fluctuations in blood sugar after meals, greatly increasing the body's pressure to regulate blood sugar homeostasis. This will cause tissue cells to be less sensitive to insulin, leading to glucose metabolism disorders. Research results in recent years have shown that compared with reducing the intake of carbohydrates such as starch in daily diet, delaying starch digestion and improving starch nutritional quality play a more important role in human health.

[0003] Corn flour mainly comes from the endosperm of corn. The starch granules in the mature endosperm are tightly bound to the protein matrix, which delays the digestion and enzymatic hydrolysis of starch. The toughened corn flour makes the protein and starch more tightly bound, reduces the content of rapidly digestible starch (RDS), and increases the levels of slowly digestible starch (SDS) and resistant starch (RS). SDS and RS can lower cholesterol, reduce the formation of gallstones, slow down fat accumulation, etc., and they are also the matrix for the growth of probiotics, which has a positive effect on preventing colon cancer and reducing constipation.

[0004] Therefore, in order to effectively control blood sugar, prevent the harm of blood sugar disorders caused by diet, and meet the nutritional needs of infants and young children for the growth of probiotics, it is urgent to provide a starch corn cob suitable for infants and young children to eat. The starch corn cob suitable for infants and young children to eat has broad market potential and high economic benefits. Summary of the invention

[0005] The present application delays the starch digestion rate by retaining the endogenous protein in corn flour, and increases the content of resistant starch and slowly digestible starch by toughening the corn flour, so as to prepare starch tortillas suitable for infants and young children, thereby providing infants and young children with a health food that enhances resistance.

[0006] The purpose of the present application is achieved as follows: The starch corn flour suitable for infants and young children to eat, the raw materials for its preparation, calculated by mass percentage, include the following ingredients: 40-70 parts of toughened corn flour, 5-15 parts of sheep tail oil, 10-20 parts of flour, 5-15 parts of white sugar, and 2-7 parts of honey.

[0007] Furthermore, the preparation process of the corn flour after toughening treatment is as follows: the moisture of the corn flour is adjusted to 40%-55%, balanced at room temperature for 12-24 hours, toughening treatment temperature is 55-65°C, treatment is performed for 12-24 hours; drying in an oven at 40-55°C for more than 24 hours, then crushing and passing through a 40-100 mesh sieve.

[0008] Specifically, the toughening treatment operation is as follows: adjust the moisture content of corn flour to 50%, balance at room temperature for 12 hours, the toughening treatment temperature is 65°C, after the treatment for 12 hours, place in a 45°C oven to dry for more than 24 hours, and grind through a 40-mesh sieve.

[0009] Furthermore, the corn flour is common corn flour with a straight chain content of 20% to 30% or high straight chain corn flour with a straight chain content of 60% to 80%.

[0010] The present application provides a method for preparing starch corn flour suitable for infants and young children, comprising the following steps: Step 1: Chop the sheep tail oil in the above raw materials into the size of corn kernels, put it into the heating device, add appropriate amount of water and stir evenly, then heat it to 120 degrees until the sheep tail oil reaches pure yellow and no obvious moisture is seen, then cool it down; Step 2: When the sheep tail oil is cooled to about 80 degrees, add the white sugar and honey in the above raw materials in proportion and mix with the sheep tail oil; Step 3: Mix the corn flour and flour in the above raw materials in proportion, mix with the mixture in step 2, and stir evenly; Step 4: feeding the mixture obtained in step 3 into a round pan type rotary baking machine, baking it at a temperature of 70-90 degrees for a certain time, and finally obtaining an edible corn tortilla; Step 5: Place the baked tortillas in a closed, cool place to cool naturally; Step 6: Put the cooled tortillas into aluminum bottles and seal them for storage.

[0011] The invention tightly combines starch and protein in corn flour, and the protein physically blocks the contact between starch and digestive enzymes, slowing down the rate at which starch is hydrolyzed into glucose. The toughening treatment makes the protein and starch in the corn flour more tightly combined, so that the total content of slowly digestible starch and resistant to digestion starch can be above 40%. Slowly digestible starch and resistant to digestion starch can reduce the postprandial glucose concentration, increase satiety, help control appetite, prevent fat accumulation, and thus help control weight, meeting the current low-sugar and low-calorie healthy diet needs.

[0012] The starch corn flour suitable for infants and young children prepared by the present invention, wherein the resistant starch is decomposed by anaerobic bacteria such as bifidobacteria, lactobacilli and streptococci in the colon to produce short-chain fatty acids and other metabolites, can reduce inflammation while providing energy for intestinal cells, maintain a healthy microecological environment of the intestine, and reduce the incidence of diseases such as cancer and obesity. Therefore, the corn tortilla of the present invention is nutritious and healthy, and is suitable for infants and young children to eat. DETAILED DESCRIPTION

[0013] The present application is not limited by the following embodiments, and the specific implementation method can be determined according to the technical solution of the present application and actual conditions.

[0014] The present invention is further described below in conjunction with examples. Example 1: Starch corn flour suitable for infants and young children, the raw materials for its preparation, calculated by mass percentage, include the following ingredients: 60 parts of toughened corn flour, 10 parts of sheep tail oil, 15 parts of flour, 10 parts of white sugar, and 5 parts of honey.

[0015] The present application provides a method for preparing starch corn flour suitable for infants and young children, comprising the following steps: Step 1: Chop 10 portions of sheep tail oil from the above raw materials into the size of corn kernels, put them into the heating device, add appropriate amount of water and stir evenly, then heat to 120 degrees until the sheep tail oil reaches pure yellow and no obvious moisture is seen, then cool down; Step 2: When the sheep tail oil is cooled to about 80 degrees, add 10 parts of white sugar and 5 parts of honey in the above raw materials in proportion and mix with the sheep tail oil; Step 3: Mix 60 parts of corn flour and 15 parts of flour in the above raw materials according to a certain proportion, mix with the mixture in step 2, and stir evenly; Step 4: feeding the mixture obtained in step 3 into a round pan type rotary baking machine, baking it at a temperature of 70-90 degrees for a certain time, and finally obtaining an edible corn tortilla; Step 5: Place the baked tortillas in a closed, cool place to cool naturally; Step 6: Put the cooled tortillas into aluminum bottles and seal them for storage.

[0016] Example 2: Starch corn flour suitable for infants and young children, the raw materials for its preparation, calculated by mass percentage, include the following ingredients: 40 parts of toughened corn flour, 5 parts of sheep tail oil, 10 parts of flour, 5 parts of white sugar, and 2 parts of honey.

[0017] The present application provides a method for preparing starch corn flour suitable for infants and young children, comprising the following steps: Step 1: Chop 5 portions of sheep tail oil from the above raw materials into the size of corn kernels, put them into the heating device, add appropriate amount of water and stir evenly, then heat to 120 degrees until the sheep tail oil reaches pure yellow and no obvious moisture is seen, then cool down; Step 2: When the sheep tail oil is cooled to about 80 degrees, add 5 parts of white sugar and 2 parts of honey in the above raw materials in proportion and mix with the sheep tail oil; Step 3: Mix 40 parts of corn flour and 10 parts of flour in the above raw materials in proportion, mix with the mixture in step 2, and stir evenly; Step 4: feeding the mixture obtained in step 3 into a round pan type rotary baking machine, baking it at a temperature of 70-90 degrees for a certain time, and finally obtaining an edible corn tortilla; Step 5: Place the baked tortillas in a closed, cool place to cool naturally; Step 6: Put the cooled tortillas into aluminum bottles and seal them for storage.

[0018] Example 3: Starch corn cakes suitable for infants and young children, the raw materials for its preparation, calculated by mass percentage, include the following ingredients: 70 parts of toughened corn flour, 15 parts of sheep tail oil, 20 parts of flour, 15 parts of white sugar, and 7 parts of honey.

[0019] The present application provides a method for preparing starch corn flour suitable for infants and young children, comprising the following steps: Step 1: Chop 15 portions of sheep tail oil from the above raw materials into the size of corn kernels, put them into the heating device, add appropriate amount of water and stir evenly, then heat to 120 degrees until the sheep tail oil reaches pure yellow and no obvious moisture is seen, then cool down; Step 2: When the sheep tail oil is cooled to about 80 degrees, add 15 parts of white sugar and 7 parts of honey in the above raw materials in proportion and mix with the sheep tail oil; Step 3: Mix 70 parts of corn flour and 20 parts of flour in the above raw materials in proportion, mix with the mixture in step 2, and stir evenly; Step 4: feeding the mixture obtained in step 3 into a round pan type rotary baking machine, baking it at a temperature of 70-90 degrees for a certain time, and finally obtaining an edible corn tortilla; Step 5: Place the baked tortillas in a closed, cool place to cool naturally; Step 6: Put the cooled tortillas into aluminum bottles and seal them for storage.

[0020] Example 4: Starch corn flour suitable for infants and young children, the raw materials for its preparation, calculated by mass percentage, include the following ingredients: 55 parts of toughened corn flour, 10 parts of sheep tail oil, 15 parts of flour, 10 parts of white sugar, and 5 parts of honey.

[0021] The present application provides a method for preparing starch corn flour suitable for infants and young children, comprising the following steps: Step 1: Chop 10 portions of sheep tail oil from the above raw materials into the size of corn kernels, put them into the heating device, add appropriate amount of water and stir evenly, then heat to 120 degrees until the sheep tail oil reaches pure yellow and no obvious moisture is seen, then cool down; Step 2: When the sheep tail oil is cooled to about 80 degrees, add 10 parts of white sugar and 5 parts of honey in the above raw materials in proportion and mix with the sheep tail oil; Step 3: Mix 55 parts of corn flour and 15 parts of flour in the above raw materials in proportion, mix with the mixture in step 2, and stir evenly; Step 4: feeding the mixture obtained in step 3 into a round pan type rotary baking machine, baking it at a temperature of 70-90 degrees for a certain time, and finally obtaining an edible corn tortilla; Step 5: Place the baked tortillas in a closed, cool place to cool naturally; Step 6: Put the cooled tortillas into aluminum bottles and seal them for storage.

[0022] The corn tortilla ingredients of the present application include five raw materials that are beneficial to the health and growth of the baby's body: Sixty percent of the raw material of corn tortillas is corn flour, which contains various vitamins that are good for the human body. When eaten, it can reduce fat in the blood, prevent blood clots, dredge blood vessels, open the baby's stomach, stimulate appetite, improve the baby's immunity, and form a healthy body that is conducive to healthy growth.

[0023] Second, 10% of the nutrition of this food comes from sheep tail oil. It is high in nutrients, and in medicine, its function of moistening and warming can strengthen the brain and body, and help babies who cry frequently to improve their sleep.

[0024] Third, 15 percent of the raw materials of this product are wheat flour, which contains ingredients needed by the human body.

[0025] Fourth, 10% of the raw material of this product is white sugar, which is a nutrient that is beneficial to the human body. Glucose meets the needs of children in a normal daily state, brings sweetness to food, and allows babies to enjoy the sweetness of this food.

[0026] Fifth, 5% of the raw material of this product is honey, which contains various vitamins and acidic biological substances, which can strengthen the kidneys, strengthen the heart, activate the brain and promote blood circulation. It can also supplement the baby's immunity and is a beneficial product with various medicinal values ​​that are related to my health.

[0027] The above description is only an example for clearly explaining the present application, and is not intended to limit the implementation methods of the present application. Any obvious changes or modifications derived from the technical solution of the present application are still within the scope of protection of the present application.

Claims

1. A starch corn flour suitable for infants and young children to eat, wherein the raw materials for preparing the starch corn flour include the following components by mass percentage: 40-70 parts of toughened corn flour, 5-15 parts of sheep tail oil, 10-20 parts of flour, 5-15 parts of white sugar, and 2-7 parts of honey.

2. The starch tortilla suitable for infants and young children according to claim 1, characterized in that: The preparation process of the toughened corn flour is as follows: adjusting the moisture of the corn flour to 40%-55%, balancing at room temperature for 12-24 hours, toughening at a temperature of 55-65° C. for 12-24 hours; placing in an oven at 40-55° C. to dry for more than 24 hours, then crushing and passing through a 40-100 mesh sieve.

3. The starch corn flour suitable for infants and young children according to claim 2, characterized in that: The toughening treatment process is as follows: adjust the moisture content of corn flour to 50%, balance at room temperature for 12 hours, the toughening treatment temperature is 65°C, after treatment for 12 hours, place in a 45°C oven to dry for more than 24 hours, and grind through a 40-mesh sieve.

4. The starch corn flour suitable for infants and young children according to claim 1, characterized in that: The corn flour is common corn flour with a straight chain content of 20% to 30% or high straight chain corn flour with a straight chain content of 60% to 80%.

5. The starch corn flour suitable for infants and young children according to claim 1, characterized in that: 60 parts of toughened corn flour, 10 parts of sheep tail oil, 15 parts of flour, 10 parts of white sugar, and 5 parts of honey.

6. The starch corn flour suitable for infants and young children according to claim 1, characterized in that: 40 parts of toughened corn flour, 5 parts of sheep tail oil, 10 parts of flour, 5 parts of white sugar, and 2 parts of honey.

7. The starch corn flour suitable for infants and young children according to claim 1, characterized in that: 70 parts of toughened corn flour, 15 parts of sheep tail oil, 20 parts of flour, 15 parts of white sugar, and 7 parts of honey.

8. The starch corn flour suitable for infants and young children according to claim 1, characterized in that: 55 parts of toughened corn flour, 10 parts of sheep tail oil, 15 parts of flour, 10 parts of white sugar, and 5 parts of honey.

9. A method for preparing starch corn flour suitable for infants and young children, comprising the following steps: Step 1: Chop the sheep tail oil in the above raw materials into the size of corn kernels, put it into the heating device, add appropriate amount of water and stir evenly, then heat it to 120 degrees until the sheep tail oil reaches pure yellow and no obvious moisture is seen, then cool it down; Step 2: When the sheep tail oil is cooled to about 80 degrees, add the white sugar and honey in the above raw materials in proportion and mix with the sheep tail oil; Step 3: Mix the corn flour and flour in the above raw materials in proportion, mix with the mixture in step 2, and stir evenly; Step 4: feeding the mixture obtained in step 3 into a round pan type rotary baking machine, baking it at a temperature of 70-90 degrees for a certain period of time, and finally obtaining edible corn flour; Step 5: Place the baked corn flour in a closed, cool place to cool naturally; Step 6: Put the cooled corn flour into an aluminum bottle and seal it for storage.