Metric molar stick for infants and young children and preparation method thereof

Abstract

The present invention relates to the technical field of infant food, and in particular to an infant rice-based teething stick and a preparation method thereof. The stick comprises, by weight, three-color brown rice (1-9 parts of red brown rice, 1-8 parts of purple rice, and 1-9 parts of black brown rice), 1-9 parts of germinated brown rice, 20-55 parts of rice, 1-9 parts of yellow rice, 2-9 parts of germ rice, 12-25 parts of glutinous rice, and 160-180 parts of distilled water; there are two formulas: the first formula: the ratio of three-color brown rice, germinated brown rice, rice, yellow rice, germ rice: glutinous rice is 80 parts: 20 parts; the second formula: rice: the ratio of three-color brown rice / germinated brown rice / yellow rice / germ rice: glutinous rice is 70:10:20; the preparation method comprises the steps of raw material milling, mixing, stirring, steaming, forming, baking, drying, etc. With red brown rice / purple brown rice / black brown rice / germ rice / yellow rice / rice / sprouted brown rice and glutinous rice as the main ingredients, it is salt-free and low in sugar, provides rich nutrients, reduces the risk of allergies in infants and young children, and is suitable for infants and young children in the teething period.

Description

Technical Field

[0001] The invention relates to the technical field of infant food, in particular to an infant metric teether stick and a preparation method thereof. Background Art

[0002] Infants and young children start to grow deciduous teeth around 4 months old and the teeth are fully grown around 36 months old. In the early stages of deciduous teeth growth, gum pain and increased saliva are seen. Deciduous teeth are easily retained during the growth period. Before and after teeth erupt, infants and young children will like to suck their fingers, chew things, bite their toes, or even cry because of the itchiness of the dental follicles. At this time, they will bite their fingers or other things to gain a sense of security. During this period, infant teething sticks can be provided to help the eruption of deciduous teeth and correct the phenomenon of biting the nipple, while also timely training the baby's oral chewing function.

[0003] The most common baby teething sticks include food-grade silicone teething sticks, teething biscuits, and wooden teething sticks. Food-grade silicone teething sticks have low hardness and are easily contaminated with bacteria. Long-term improper use of teething glue will affect the development of the upper and lower jaws of infants; wooden teething sticks are mostly made of prickly ash wood, which is natural, safe and environmentally friendly, not easy to breed bacteria, and anti-inflammatory and anti-caries, but because it has no taste and no nutritional value, infants' interest in using it for a period of time decreases. Patent No. CN 117179022 A provides a square bamboo shoot teething stick, which combines prickly ash wood with nutrients to make a new type of teething stick. This preparation greatly increases the baby's interest in the teething stick and prevents the baby from sucking his fingers again because the inner core has no taste. However, after the food part is baked, if it is not tightly adhered to the prickly ash stick, the baby will form particles with sharp edges during the teething process. After the baby chews, it is easy to damage the surface of the deciduous teeth, causing tooth sensitivity and caries, and the granular shape may also cause throat jam; the teething biscuits on the market are easy to break, the teething effect is not good, and the ingredient list often contains salt, sugar and other seasoning products. The product with patent number CN 103798318 A contains added fructose, honey and glucose, which consumers will resist to a certain extent and is not conducive to the healthy growth of infants and young children.

[0004] As the largest grain crop in my country, rice contains carbohydrates, proteins, fats, and is rich in B vitamins and a variety of minerals, providing a more comprehensive nutrition for the human body. Traditional Chinese medicine believes that rice is sweet and flat in nature, and has the effects of sharp ears, bright eyes, harmonizing the five internal organs, unblocking blood vessels, strengthening the spleen and replenishing qi. Not only is rice protein a recognized low-allergenic protein in rice, but various clinical studies have also shown that rice protein can be used as a low-allergenic protein resource, especially suitable as an ingredient for infant food. Glutinous rice is rich in nutrients and has a unique taste. Its product glutinous rice flour has the characteristics of low allergenicity, low gluten content, and is easy to digest, and is deeply loved by consumers. However, most of the existing rice teething sticks are made of refined rice, and the refined rice loses many beneficial nutrients. In addition, traditional rice teething sticks need to be dried twice and baked once, with a baking temperature of 200℃-220℃. The baking temperature is high, and the surface of the rice cake has a burnt smell, the surface is browned, and harmful substances are produced. Eating too much is easy to get angry, so it is not suitable to eat too much as a snack for infants and young children.

[0005] The problem to be solved by the present invention is to overcome the shortcomings of existing products and provide a method for preparing a salt-free and low-sugar infant rice-based teething stick that can supplement multiple nutrients. Summary of the invention

[0006] The purpose of the present invention is to solve the problems that existing teething sticks are mostly made of wheat flour and cannot be used by infants and young children who are allergic to gluten, and that cereal teething stick products lack nutrients or use unreasonable additives such as sugar and salt.

[0007] To achieve the above object, the present invention adopts the following technical scheme: a rice-based teething stick for infants and young children, comprising three-color brown rice (1-9 parts of red brown rice, 1-8 parts of purple rice, and 1-9 parts of black brown rice), 1-9 parts of germinated brown rice, 20-55 parts of rice, 1-9 parts of yellow rice, 2-9 parts of germ rice, 12-25 parts of glutinous rice, and 160-180 parts of distilled water;

[0008] There are two recipes: The first recipe: three-color brown rice, sprouted brown rice, rice, yellow rice, germ rice: glutinous rice in a ratio of 80 parts: 20 parts;

[0009] The second recipe: Rice: three-color brown rice / sprouted brown rice / yellow rice / germ rice: glutinous rice in a ratio of 70:10:20;

[0010] Preferably, the rice raw materials are all fresh raw materials, the time between the rice raw materials and the milling of each raw grain is no more than 3 months, and the time between each grain and the harvest is no more than 6 months.

[0011] A method for preparing a metric molar stick for infants and young children comprises the following steps

[0012] Step 1: Cleaning

[0013] After removing impurities from rice raw materials including three-color brown rice, germinated brown rice, rice, yellow rice, glutinous rice and germ rice, the rice raw materials are repeatedly washed with clean water until the drained water becomes clear;

[0014] Step 2: Flour making

[0015] The rice raw material in step 1 is subjected to a freeze semi-drying treatment, wherein the rice raw material and distilled water are soaked for 2 hours in a ratio of 1:2, filtered through gauze after soaking, placed in a -18°C refrigerator and frozen for 10 hours, taken out and placed in a 40°C blast drying oven for drying for 2 hours, taken out after drying, the dried grains are crushed with a hammer cyclone mill, and the crushed rice raw material is filtered through a 100-mesh sieve while vacuuming with a vacuum dehydrator drum, and the sieved material is the rice raw material powder;

[0016] Step 3: RF Processing

[0017] Weigh glutinous rice flour and perform radio frequency heating treatment. The radio frequency system is 6kW, 27.12MHz, and the heating time is 10min.

[0018] The glutinous rice flour of the present invention is mainly composed of amylopectin, and the microcrystalline bundles in the amylopectin crystal region will resist the digestion ability of the enzyme, thereby inhibiting pancreatic amylase from hydrolyzing the a-1,4 glycosidic bonds in the amylopectin, and the a-1,6 glycosidic bonds in the amylopectin cannot be normally hydrolyzed by the human body's a-amylase, producing limit dextrins that cannot be digested and absorbed by the human body, which is easy to cause indigestion. The present invention uses radio frequency processing technology to modify glutinous rice starch to reduce the problem of glutinous rice being difficult to digest;

[0019] Step 4: Steam the flour

[0020] Various rice raw materials are mixed according to proportion, water is added to obtain a mixture, and the mixture is steamed in a steamer until no water is precipitated on the surface, and the gelatinization degree of the gelatinized steamed dough is controlled to be above 92%;

[0021] Step 5: Molding

[0022] After the raw material powder is matured, it is cooled, kneaded, and molded to obtain a rod body, which is extruded in sequence;

[0023] Step 6: Three-stage drying

[0024] The first stage: put the formed molar stick into the oven and bake it for 8 to 10 minutes at a temperature of 100 to 110°C to stimulate the rice aroma;

[0025] The second stage: put the baked molar sticks into a rotary microwave drying, the microwave frequency is 2400-2500MHz, the power is 860-1000W, and the time is 45s-1min; during microwave drying, due to volume heating, steam is generated inside and an internal pressure gradient is formed, forcing water to the outside, preventing the molar sticks from shrinking, causing a cavity in the middle, and changing the shape;

[0026] The third stage: hot air low-temperature drying, the microwave-dried molar sticks are placed in a hot air drying oven for drying at a temperature of 50-60°C, with the oven humidity not higher than 45%, and the drying time is 48-54 hours, until the moisture content is 8-12%;

[0027] Step 7: Quality Inspection

[0028] Qualified products are packaged and put into storage.

[0029] Preferably, the mass ratio of the rice raw material in step 4 is (7-8): (1-3); the amount of water added is 50%-70% of the mass of the blending system; and the obtained mixture is steamed until no water precipitates on the surface, specifically, the obtained mixture is steamed in a steamer over high heat for 15-25 minutes.

[0030] Preferably, in step 5, the dough is cooled for 8 to 10 minutes, the temperature is lowered to 20 to 25°C, and then placed in a dough kneading machine for 20 to 30 minutes, and then placed in a dough pressing machine and repeatedly rolled for 150 to 200 times, with a rolling thickness of 0.8 to 1 cm, and repeated rolling increases the density. After rolling, a customized mold with a size of length: width: thickness = 7.5:1.4:0.8 cm is used for shaping.

[0031] Beneficial effects of the present invention: The present invention discloses a rice-based teething stick for infants and a preparation method thereof, wherein the raw materials are formulated with a variety of low-allergenic grains, which significantly reduces the incidence of allergies to rice-based teething sticks in infants and young children. At the same time, the diversified grain raw materials ensure the richness of the nutritional value of the teething sticks, and ensure the safety of the food source in addition to further improving the trace element content of the teething sticks. In addition, no food additives are added to the formula of the present invention, which reduces the premature intake of sugar substances by babies. The teething sticks made by the process of the present invention have a tight and uniform internal structure, are tough and not easy to break, and have excellent chewiness without any granularity that damages infants' deciduous teeth. The teething sticks are dried at low temperatures to avoid the Maillard reaction caused by high-temperature baking to form harmful substances. By combining hot air drying with microwave drying, energy consumption and drying time can be reduced, production efficiency can be improved, and production costs can be reduced. In addition, the combination of the two drying methods can also better maintain the nutritional content and taste of the material, and improve the quality and market competitiveness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Attached Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0034] Embodiment 1:

[0035] Select the raw materials by weight: 5 parts of red brown rice, 4 parts of purple brown rice, 6 parts of black brown rice, 8 parts of germ rice, 7 parts of yellow rice, 43 parts of rice, 7 parts of germinated brown rice, and 20 parts of glutinous rice;

[0036] The specific preparation steps are as follows:

[0037] S1: Cleaning

[0038] After removing impurities from the rice raw materials of red brown rice, purple brown rice, black brown rice, germ rice, yellow rice, rice, sprouted brown rice and glutinous rice, the rice raw materials are repeatedly washed with clean water until the drained water becomes clear;

[0039] S2: Flour Milling

[0040] The raw materials of red brown rice, purple brown rice, black brown rice, germ rice, yellow rice, rice, germinated brown rice and glutinous rice are subjected to freeze-semi-drying treatment respectively, the rice raw material and distilled water are soaked for 2 hours in a ratio of 1:2, filtered with gauze after soaking, placed in a -18°C refrigerator and frozen for 10 hours, taken out and placed in a 40°C forced air drying oven to dry for 2 hours, taken out after drying, the dried grains are crushed with a hammer cyclone mill, the crushed rice raw material is filtered through a 100-mesh sieve while vacuuming with a vacuum dehydrator drum, and the sieved material is the rice raw material powder.

[0041] S3: RF processing

[0042] Weigh glutinous rice flour and perform radio frequency heating treatment. The radio frequency system is 6kW, 27.12MHz, and the heating time is 10min.

[0043] S4: Steamed flour

[0044] Red brown rice / purple brown rice / black brown rice / germ rice / yellow rice / rice / germinated brown rice flour and glutinous rice flour are mixed in a ratio of 8:2, water is added to obtain a mixture, and the mixture is steamed in a steamer until no water is precipitated on the surface. The steaming time is 20 minutes, and the gelatinization degree of the gelatinized steamed dough is controlled to be above 92%.

[0045] S5: Forming

[0046] The steamed embryo was cooled for 10 minutes, the temperature was reduced to 20-25°C, placed in a dough kneading machine and kneaded for 25 minutes, and placed in a dough pressing machine and rolled repeatedly 180 times with a rolling thickness of 1 cm. After rolling, a customized mold with the size of length: width: thickness = 7.5:1.4:0.8 cm was used for shaping.

[0047] S6: Three-stage drying

[0048] The first stage: put the formed molar stick into the oven and bake it for 10 minutes at a baking temperature of 100°C;

[0049] The second stage: putting the baked molar sticks into a rotary microwave drying, the microwave frequency is 2400-2500MHz, the power is 1000W, and the time is 45s;

[0050] The third stage: the microwave-dried molar sticks were placed in a hot air drying oven for drying at a temperature of 50°C for 54 hours, with a moisture content of 8%.

[0051] S7: Quality Inspection

[0052] Qualified products are packaged and put into storage.

[0053] Embodiment 2:

[0054] Select the raw materials by weight: 70 parts of rice, 1 part of red brown rice, 1 part of purple brown rice, 1 part of black brown rice, 2 parts of germ rice, 3 parts of yellow rice, 2 parts of germinated brown rice, and 20 parts of glutinous rice;

[0055] The specific steps for preparing the molar stick are as follows:

[0056] S1: Cleaning

[0057] After removing impurities from the rice raw materials of red brown rice, purple brown rice, black brown rice, germ rice, yellow rice, rice, sprouted brown rice and glutinous rice, the rice raw materials are repeatedly washed with clean water until the drained water becomes clear;

[0058] S2: Flour Milling

[0059] Preferably, red brown rice, purple brown rice, black brown rice, germ rice, yellow rice, rice, germinated brown rice and glutinous rice raw materials are subjected to freeze semi-drying treatment respectively, the rice raw material and distilled water are soaked for 2 hours at a ratio of 1:2, filtered with gauze after soaking, placed in a -18°C refrigerator and frozen for 10 hours, taken out and placed in a 40°C forced air drying oven for drying for 2 hours, taken out after drying, the dried grains are crushed with a hammer cyclone mill, the crushed rice raw material is filtered through a 100-mesh sieve while vacuuming with a vacuum dehydrator drum, and the sieved material is the rice raw material powder.

[0060] S3: RF processing

[0061] Weigh glutinous rice flour and perform radio frequency heating treatment. The radio frequency system is 6kW, 27.12MHz, and the heating time is 10min.

[0062] S4: Steamed flour

[0063] Rice, red brown rice, purple brown rice, black brown rice, germ rice, yellow rice, sprouted brown rice flour and glutinous rice flour are mixed in a ratio of 7:1:2, water is added to obtain a mixture, and the mixture is steamed in a steamer until no water is precipitated on the surface. The steaming time is 20 minutes, and the gelatinization degree of the gelatinized steamed dough is controlled to be above 92%.

[0064] S5: Forming

[0065] The steamed embryo was cooled for 10 minutes, the temperature was reduced to 20-25°C, and it was kneaded in a dough kneading machine for 25 minutes, and then repeatedly rolled in a dough press for 180 times, with a rolling thickness of 1 cm. After rolling, a customized mold with a size of length: width: thickness = 7.5:1.4:0.8 cm was used for shaping.

[0066] S6: Three-stage drying

[0067] The first stage: put the formed molar stick into the oven and bake it for 10 minutes at a baking temperature of 100°C;

[0068] The second stage: putting the baked molar sticks into a rotary microwave drying, the microwave frequency is 2400-2500MHz, the power is 860-1000W, and the time is 1min;

[0069] The third stage: the microwave-dried molar sticks were placed in a hot air drying oven for drying at a temperature of 55°C for 48 hours, with a moisture content of 9%.

[0070] S7: Quality Inspection

[0071] Qualified products are packaged and put into storage.

[0072] After quality inspection, the two embodiments of the present invention meet all the requirements of the new version of the national standard GB 10769.

[0073] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A metric teether for infants and young children, characterized by: By weight, it comprises three-color brown rice (1-9 parts of red brown rice, 1-8 parts of purple rice, and 1-9 parts of black brown rice), 1-9 parts of germinated brown rice, 20-55 parts of rice, 1-9 parts of yellow rice, 2-9 parts of germ rice, 12-25 parts of glutinous rice, and 160-180 parts of distilled water; There are two recipes: The first recipe: three-color brown rice, sprouted brown rice, rice, yellow rice, germ rice: glutinous rice in a ratio of 80 parts: 20 parts; The second recipe: Rice: tri-color brown rice / germinated brown rice / yellow rice / germ rice: glutinous rice in a ratio of 70:10:

20.

2. The metric teether for infants and young children according to claim 1, characterized in that: The rice raw materials are all fresh raw materials, and the time from the rice raw materials to the rice milling of each raw grain is no more than 3 months, and the time from the harvesting of each grain is no more than 6 months.

3. A method for preparing a metric-size molar stick for infants and young children, comprising the following steps: Step 1: Cleaning After removing impurities from rice raw materials including three-color brown rice, germinated brown rice, rice, yellow rice, glutinous rice and germ rice, the rice raw materials are repeatedly washed with clean water until the drained water becomes clear; Step 2: Flour making The rice raw material in step 1 is subjected to a freeze semi-drying treatment, wherein the rice raw material and distilled water are soaked for 2 hours in a ratio of 1:2, filtered through gauze after soaking, placed in a -18°C refrigerator and frozen for 10 hours, taken out and placed in a 40°C blast drying oven for drying for 2 hours, taken out after drying, the dried grains are crushed with a hammer cyclone mill, and the crushed rice raw material is filtered through a 100-mesh sieve while vacuuming with a vacuum dehydrator drum, and the sieved material is the rice raw material powder; Step 3: RF Processing Weigh glutinous rice flour and perform radio frequency heating treatment. The radio frequency system is 6kW, 27.12MHz, and the heating time is 10min. Step 4: Steam the flour Various rice raw materials are mixed according to proportion, water is added to obtain a mixture, and the mixture is steamed in a steamer until no water is precipitated on the surface, and the gelatinization degree of the gelatinized steamed dough is controlled to be above 92%; Step 5: Molding After the raw material powder is matured, it is cooled, kneaded, and molded to obtain a rod body, which is extruded in sequence; Step 6: Three-stage drying The first stage: put the formed molar stick into the oven and bake it for 8 to 10 minutes at a temperature of 100 to 110°C to stimulate the rice aroma; The second stage: put the baked molar sticks into a rotary microwave drying, the microwave frequency is 2400-2500MHz, the power is 860-1000W, and the time is 45s-1min; during microwave drying, due to volume heating, steam is generated inside and an internal pressure gradient is formed, forcing water to the outside, preventing the molar sticks from shrinking, causing a cavity in the middle, and changing the shape; The third stage: hot air low-temperature drying, the microwave-dried molar sticks are placed in a hot air drying oven for drying at a temperature of 50-60°C, with the oven humidity not higher than 45%, and the drying time is 48-54 hours, until the moisture content is 8-12%; Step 7: Quality Inspection Qualified products are packaged and put into storage.

4. The method for preparing a metric molar stick for infants and young children according to claim 3, characterized in that: The mass ratio of the rice raw material in step 4 is (7-8): (1-3); the amount of water added is 50%-70% of the mass of the blending system; and the obtained mixture is steamed until no water precipitates on the surface, specifically, the obtained mixture is steamed in a steamer over high heat for 15-25 minutes.

5. The method for preparing a metric molar stick for infants and young children according to claim 3, characterized in that: In the step 5, the dough is cooled for 8 to 10 minutes, and after the temperature is reduced to 20 to 25° C., it is placed in a dough kneading machine and kneaded for 20 to 30 minutes, and then placed in a dough pressing machine and repeatedly rolled for 150 to 200 times, with a rolling thickness of 0.8 to 1 cm. Repeated rolling increases the density, and after rolling is completed, a customized mold is used for shaping.

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