Infant canned supplementary food instant rice cheese and preparation method thereof

Abstract

The invention discloses canned supplementary food instant rice cheese for infants and a preparation method of the canned supplementary food instant rice cheese. The rice cheese consists of the following components in percentage by weight: 75%-85% of water, 7%-12% of milled rice with embryo and 5%-14% of whole milk powder. The preparation method comprises the following steps: preparing the reconstituted milk, crushing the milled rice with embryo, hydrating, boiling and grinding to obtain the rice cheese. The rice cheese does not contain food additives and is purer and more natural in flavor; through the steps of reconstituted milk preparation, milled rice with embryo, hydration and grinding, the unpleasant milk powder taste and alkali astringent taste are weakened, the milk fragrance and the rice fragrance are deeply fused, and the product is finer in texture and suitable for infants to swallow. Therefore, the invention provides the rice cheese which is prepared from the fresh whole-grain milled rice with embryo and is simple in preparation process, free of food additives, pure in taste, fine and smooth in texture and natural in flavor, and the preparation method of the rice cheese, which is beneficial to industrial production of canned supplementary foods for infants.

Description

Technical Field

[0001] The present invention relates to the field of canned supplementary foods for infants and young children, and more specifically, to an instant rice cheese for canned supplementary foods for infants and young children and a preparation method thereof. Background Art

[0003] At present, germinated rice has gradually attracted attention in the maternal and infant market. Germinated rice is a refined rice that retains its germ part during the processing of paddy rice and has high nutritional value. 66% of the nutrients in a grain of rice are in the germ, which is rich in vitamin B group and trace nutrients. Most of the existing production processes process germinated rice into germinated rice flour for sale, and a few products are further processed into rice porridge and rice milk puree. It is relatively rare to use fresh whole germinated rice as a raw material. During the processing of rice flour, some nutrients are destroyed, components are lost, and freshness decreases. Direct use of fresh whole germinated rice can retain the fresh flavor and nutritional value of germinated rice to a greater extent. At present, the commercially available rice porridge products are basically made from rice flour or ordinary rice and water as the main raw materials, lacking milk components, with low protein content, low nutritional density, weak flavor, and unable to reflect the flavor of germinated rice itself, and there is still room for improvement in taste; the commercially available rice milk puree products also have problems such as rough texture, weak rice aroma, strong milk powder taste, and alkaline astringency. Patent CN 119157227 A discloses a preparation method of rice cheese. The preparation method of the rice cheese mainly includes steps such as soaking germinated rice in clear water in a water bath under increased pressure, soaking in an ice water bath under variable pressure, high-voltage electric field treatment, grinding germinated rice, milk powder, and granulated sugar into a slurry, mixing the slurry with a thickening agent, stirring under increased pressure by passing nitrogen, and then ultrasonic homogenization, boiling in a boiling water bath, and freezing. It affects the tissue morphology of the rice cheese by pre-treating the germinated rice at different temperatures and pressures, so that the morphology of the rice cheese is relatively uniform and delicate, and uses high-voltage electric field treatment to effectively improve the smell of the rice cheese, and uses high-pressure stirring and homogenization to improve the taste and morphology of the rice cheese. Although the quality of the rice cheese is improved, the processes such as soaking under increased pressure, high-voltage electric field treatment, and high-pressure stirring and homogenization are too complex, have high requirements for equipment, have great safety risks for high-voltage electric fields, and it also uses food additives, which does not meet the requirements of clean label and zero-added foods. Therefore, providing an instant rice cheese for canned supplementary foods for infants and young children with a simple preparation process, no food additives, pure taste, delicate texture, and natural flavor and a preparation method thereof has good application prospects. Summary of the Invention

[0004] The object of the present invention is to overcome the above-mentioned defects and deficiencies existing in the prior art and provide a preparation method of rice cheese.

[0005] The second object of the present invention is to provide a rice cheese prepared by the above preparation method.

[0006] The above objects of the present invention are achieved by the following technical solutions:

[0007] The present invention provides a rice curd, and the preparation method includes the following steps:

[0008] S1. Germinated rice crushing: Mix germinated rice and reconstituted milk at a weight ratio of 1:2 to 4, and crush at 2500 to 5000 revolutions per minute for 10 to 20 minutes to obtain rice slurry; the preparation method of the reconstituted milk is to mix and dissolve water and whole milk powder;

[0009] S2. Hydration: Keep the rice slurry in step S1 at 45 to 60 °C for 10 to 30 minutes; boil and grind to obtain rice curd;

[0010] Or:

[0011] S1’. Germinated rice crushing: Mix germinated rice and water at a weight ratio of 1:2 to 4, and crush at 2500 to 5000 revolutions per minute for 10 to 20 minutes to obtain rice slurry;

[0012] S2’. Hydration: Mix the rice slurry in step S1 with reconstituted milk, and keep it at 45 to 60 °C for 10 to 30 minutes; boil and grind to obtain rice curd; the preparation method of the reconstituted milk is to mix and dissolve water and whole milk powder.

[0013] As the essence part of paddy rice, germinated rice is rich in zinc, calcium, iron and various vitamins, especially iron element; the dietary fiber in germinated rice helps to accelerate gastrointestinal peristalsis and promote digestion and absorption; the nutritional components such as Omega-3 fatty acids and phospholipids in germinated rice are crucial for brain development, can promote the construction of nerve cell membranes and the transmission of nerve signals, and are beneficial to the development of intelligence and memory. According to the "Complementary Feeding Guide for Infants Aged 6 - 23 Months (2023)" released by the World Health Organization (WHO), for infants aged 6 - 11 months, animal milk can be selected for feeding, and the types of animal milk that can be ingested include reconstituted milk, etc. When infants aged 6 - 11 months choose to be fed with animal milk, whole milk should be selected; whole milk powder provides high-quality protein and fat required for the growth of infants, as well as rich calcium and vitamin D, which helps the healthy development of bones and teeth; the whey protein in whole milk powder is easy to digest and absorb, and contains various active ingredients, which helps the intestinal health of infants. Therefore, the rice curd prepared with germinated rice and whole milk powder can provide comprehensive and balanced nutrition for infants. Since this product does not contain food additives, further improve the preparation method to meet the requirements of the consistency and viscosity of the rice curd.

[0014] Through the steps of reconstituted milk preparation, germinated rice crushing, and hydration, the unpleasant milk powder flavor and alkaline astringency are weakened, enabling the milk fragrance and rice fragrance to be deeply integrated, and also making the texture of the product more delicate. By exploring the ratio and time of crushing germinated rice together with water or reconstituted milk, the consistency and viscosity of the prepared rice cheese are appropriate, the texture is more delicate, precisely matching the oral development characteristics of infants aged 6 - 12 months, and effectively reducing the risk of swallowing and choking. Through further boiling and re-grinding steps, the texture fineness of the product is improved again. The texture of the finally obtained rice cheese is close to that in Patent CN 119157227 A, and the consistency and viscosity of the rice cheese are more suitable for infants to swallow. Therefore, the present invention provides a rice cheese with a simple preparation process, no food additives, pure taste, delicate texture, and natural flavor, and its preparation method.

[0015] Further, the rice cheese comprises the following components in percentage by weight: 75% - 85% of water, 7% - 12% of germinated rice, and 5% - 14% of whole milk powder.

[0016] Furthermore, the rice cheese comprises the following components in percentage by weight: 77% - 84% of water, 8% - 11% of germinated rice, and 7.5% - 12.5% of whole milk powder.

[0017] Further, the water is RO water.

[0018] Further, the germinated rice is fresh whole - grain germinated rice.

[0019] Further, the rice cheese further comprises galactooligosaccharides, and its percentage by weight is 0.1% - 3%. It can be added before and after boiling. Galactooligosaccharides can improve the intestinal micro - ecological balance, be beneficial to preventing intestinal diseases; galactooligosaccharides and the beneficial bacteria they enrich can activate lymphocytes, increase antibody production, thus playing an immunomodulatory role; and it contains rich nutrients such as vitamin C and zinc element. Appropriate consumption can supplement various nutrients required by the baby's body and support its healthy growth.

[0020] Furthermore, the galactooligosaccharides raw material should belong to new food raw materials, with the property of colorless transparent or light yellow syrup, the galactooligosaccharides content (dry basis) ≥ 57.0%, the anhydrous lactose content (dry basis) ≤ 23.0%, the anhydrous glucose content (dry basis) ≤ 22.0%, the dry matter content is 74.0 - 76.0%, and the pH value is 2.8 - 3.8.

[0021] The present invention uses fresh raw materials and has multiple nutrients. Using fresh whole - grain germinated rice as the raw material, adding prebiotic galactooligosaccharides (0.1% - 3%), and synergistically combining with the whey protein in whole milk powder to form a nutritional matrix of "dietary fiber + prebiotic + high - quality protein", which is helpful for intestinal health and nutrient absorption.

[0022] Further, before the germinated brown rice is crushed in the steps S1 and S1', there is a step of washing the germinated brown rice to control the water absorption rate of the germinated brown rice to 9% - 14%; a 60 - 80 mesh filter screen needs to be set at the rice washing water outlet to prevent the loss of germ.

[0023] Further, the rotation speed of crushing in the steps S1 and S1' is 4000 - 4500 revolutions per minute.

[0024] Further, in the steps S2 and S2', the hydration is carried out at 50 - 55 °C for 20 - 30 minutes.

[0025] Furthermore, in the step S1, the germinated brown rice is crushed by mixing the germinated brown rice and the reconstituted milk at a weight ratio of 1:3, crushing with a chopper or a high - speed shearing machine for 20 minutes, and then combining to obtain rice slurry; in the step S2, the hydration is carried out by keeping the rice slurry at 55 °C for 20 minutes.

[0026] Furthermore, in the step S1', the germinated brown rice is crushed by mixing the germinated brown rice and water at a weight ratio of 1:3, crushing with a chopper or a high - speed shearing machine for 20 minutes, and then combining to obtain rice slurry; in the step S2', the hydration is carried out by adding the rice slurry to the reconstituted milk and keeping it at 55 °C for 20 minutes.

[0027] Further, the preparation method of the reconstituted milk in the steps S2 and S2' also includes a hydration step; the hydration is carried out by keeping the reconstituted milk at a constant temperature of 50 - 55 °C for 20 - 30 minutes.

[0028] Further, in the steps S2 and S2', the boiling is carried out by stirring and keeping the mixed components together at a temperature of 75 - 90 °C for 20 - 30 minutes.

[0029] Further, after the boiling in the steps S2 and S2', there is a constant - volume step, which is to add water or other auxiliary materials to the total formula according to the formula for the boiled material and mix to obtain rice cheese.

[0030] Further, after the grinding in the steps S2 and S2', there are also steps of buffering, degassing, filling, sterilizing, and air - drying.

[0031] Further, in the steps S2 and S2', the grinding is carried out with a colloid mill.

[0032] Furthermore, the sterilization conditions are 121 - 125 °C for 15 - 25 minutes.

[0033] The present invention provides a kind of rice cheese prepared by the above - mentioned preparation method. Infant canned supplementary food has the characteristics of being convenient to carry and store, hygienic and safe, etc. Therefore, the present invention prepares the rice cheese into a canned (pre - packaged) ready - to - eat product.

[0034] Specifically, the rice cheese contains the following components in percentage by weight: 77% to 84% water, 8% to 11% organic germ rice, 7.5% to 12.5% ​​organic whole milk powder, and 0.1% to 3% prebiotic organic galacto-oligosaccharide.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] The present invention provides an instant rice cheese canned supplementary food for infants and a preparation method thereof, wherein the rice cheese is composed of the following components in weight proportion: 75% to 85% water, 7% to 12% germ rice, and 5% to 14% whole milk powder; the preparation method comprises the following steps: preparing reconstituted milk, crushing the germ rice, hydrating, boiling, and grinding to obtain the rice cheese. The present invention has the following advantages:

[0037] (1) Clean label and zero additives. Through innovative processes (step-by-step crushing, hydration and colloid mill grinding technology), the texture of the product is naturally formed during the process of full fusion of the raw materials themselves, without the need to add thickeners and other food additives. This meets consumers' core demands for "clean labels" and meets the strict requirements of the "National Food Safety Standard for Cereal Complementary Foods for Infants and Young Children" for additive-free complementary foods;

[0038] (2) Texture adaptability and swallowing safety. The product texture is significantly improved through grinding with a chopper / high-speed shearing machine and a colloid mill, accurately matching the oral development characteristics of infants and young children aged 6-12 months, and effectively reducing the risk of swallowing and choking;

[0039] (3) Natural flavor and sensory upgrade. The innovative combination of germ rice and whole milk powder crushing ratio (water / reconstituted milk dual path), using the hydration process to weaken the alkaline astringency and milk powder smell, to achieve a natural balance between rice aroma and milk aroma, the flavor is purer and more natural, significantly better than commercially available competing products;

[0040] Therefore, the present invention provides an instant rice cheese for infant complementary food with a simple preparation method, no food additives, pure taste, fine texture and natural flavor, and the preparation method thereof is conducive to the industrial production of canned complementary food for infants. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The figure below is a comparison of the rice cheese product of the present invention and a certain brand of rice cheese on the market. The left figure is a rice cheese product prepared by the method shown in Example 1 of the present invention; the right figure is a rice cheese product of a certain brand on the market. DETAILED DESCRIPTION

[0042] The present invention is further described below in conjunction with the accompanying drawings and specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0043] Unless otherwise specified, the reagents and materials used in the following examples are all commercially available.

[0044] Experimental methods:

[0045] (1) Sensory evaluation method

[0046] Fifteen professional tasters were selected to conduct sensory evaluations on five quality indicators of each sample, namely color, flavor, thickness, fineness, and powder astringency, according to the evaluation criteria (see Table 1). Based on the experiments, referring to the research results of commercially available products and national standards for rice porridge products, and combining the sensory characteristics of instant rice cheese itself, a sensory scoring table for instant rice cheese was formulated.

[0047] The color was evaluated by observing the sample with the naked eye under sufficient light. The flavor was evaluated by tasting the sample, mainly focusing on aspects such as rice aroma, milk aroma, and the fusion of rice and milk aromas. The thickness, fineness, and powder astringency were evaluated by placing the sample in the mouth, spreading it, swallowing, and feeling the perception of the sample by the tongue. The above operations were repeated 2 - 3 times, scored and recorded according to the scoring table. The total sensory score (with a full score of 100 points) was calculated based on the scores of each sensory indicator, and the results were expressed as an average value.

[0048] Table 1 Sensory evaluation table for instant rice cheese

[0049]

[0050]

[0051] (2) Determination method for the viscosity of instant rice cheese

[0052] Using a ramp viscometer, press down the spring door, pour about 100 mL of the sample to be tested into the trough behind the spring door; the material test temperature is 25°C ± 3°C; release the spring door to make it bounce up instantly, and start timing with a stopwatch at the same time; the progress of the sample flowing in the instrument can be accurately measured through the precise scale on the bottom plate. Record the flow distance within a specific time period, such as within 60 s, which is the ramp viscosity.

[0053] Model of crushing equipment: Type K656 chopper, pot volume 650 L, maximum knife speed 4300 rpm. Example 1 Preparation method of an instant rice cheese

[0054] Raw materials: 810 kg of RO water, 90 kg of germinated rice (intact grains), 80 kg of whole milk powder, and 20 kg of galactooligosaccharides.

[0055] Preparation method:

[0056] (1) Preparation of reconstituted milk: In a stirring tank, add all the formulated water (preheated to 55 °C in advance) and whole milk powder for material dissolution. Stir at a speed of 300 - 400 revolutions per minute and dissolve at a constant temperature for 10 minutes until evenly dissolved;

[0057] (2) Washing of germinated brown rice: Wash the germinated brown rice twice with RO water, control the water absorption rate of the germinated brown rice to be 9% - 14%, and set an 80 - mesh filter at the outlet of the rice - washing water to prevent the loss of germ;

[0058] (3) Crushing of germinated brown rice: Divide the germinated brown rice prepared in step (2) into 3 equal parts. For each part, at a ratio of germinated brown rice: reconstituted milk = 1:3, crush in a K656 type chopper at a speed of 4200 revolutions per minute for 20 minutes, and combine to obtain rice slurry;

[0059] (4) Hydration: Keep the rice slurry prepared in step (3) and the remaining reconstituted milk at 50 °C for 20 minutes to obtain the hydrated rice slurry.

[0060] (5) Mixing: Add galactooligosaccharides to the rice slurry prepared in step (4) and mix in a jacketed tank at a speed of 300 - 500 revolutions per minute for 5 minutes;

[0061] (6) Boiling: Continue to boil the rice slurry added with galactooligosaccharides prepared in step (5) in the jacketed tank. The boiling parameters are a speed of 300 - 500 revolutions per minute, a temperature of 90 °C / time of 20 minutes to obtain rice curd;

[0062] (7) Volume adjustment: Adjust the volume of the rice curd prepared in step (6) in a weighing tank to the total formulated amount by adding water and stir evenly;

[0063] (8) Colloid mill grinding & buffering: Grind in a colloid mill in a cycle for 10 minutes, transfer to a buffer tank, and keep the temperature of the material in the tank to be above 60 °C;

[0064] (9) Degassing & filling: Degas (at 70 - 80 °C) the rice curd prepared in step (8) and fill it into a heat - resistant self - standing suction nozzle bag to obtain bagged rice curd;

[0065] (10) Sterilization: Sterilize the bagged rice curd prepared in step (9) in a spray - type high - pressure sterilizer. The sterilization parameters are 121 °C / 25 minutes to obtain sterilized rice curd;

[0066] (11) Cooling & air - drying & packing: Place the rice curd prepared in step (9) in a water bath to cool to room temperature, air - dry and then pack, and store at room temperature.

[0067] Figure 1 This is a comparison of the state of the rice curd product of the present invention with a certain brand of commercially available product. Among them, Figure 1(Left figure) The rice yogurt product of the present invention has a total sensory score of 88 points. Its sensory performance shows uniform color, apricot color, good rice aroma, good milk aroma, the combination of rice aroma and milk aroma, appropriate thickness, easy to swallow, very delicate, almost no powdery and astringent feeling, and the viscosity is 13.1 cm. Figure 1 (Right figure) is a rice yogurt product of a certain brand on the market. It can be seen that the rice yogurt prepared by the present invention is more delicate and has no granular feeling.

[0068] Meanwhile, the rice yogurt prepared by referring to the preparation method of Patent CN 119157227 A has almost the same delicate degree of taste and texture as the rice yogurt prepared in Example 1. Therefore, the present invention provides an instant rice yogurt for infants and young children with a simple preparation method, no food additives, pure taste, delicate texture and natural flavor, and its preparation method.

[0069] Influence of germinated rice and different raw materials (whole milk powder, reconstituted milk, water) on rice yogurt in Example 2

[0070] Raw materials: 810 kg of RO water, 90 kg of germinated rice (intact rice grains), 80 kg of whole milk powder and 20 kg of galactooligosaccharide.

[0071] I. Experimental method

[0072] In this example, the following experimental methods are the same as those in Example 1, and the differences are as follows:

[0073] Experimental method 1 (No. 1-1): The difference from Example 1 is that the preparation and hydration of reconstituted milk are missing, and the germinated rice and whole milk powder are directly mixed and crushed. Specifically: Mix all the germinated rice and all the whole milk powder, chop and mix in a K656 type chopper at a chopping speed of 4200 rpm for 20 min to obtain rice flour; then add all the formulated RO water, keep the temperature at 50-55 °C for 20 min, then add galactooligosaccharide, and mix and dissolve at a stirring speed of 300-500 rpm at 55 °C for 5 min, and finally boil.

[0074] Experimental method 2 (No. 1-2): The difference from Example 1 is that 1 / 3 of the reconstituted milk is crushed with the germinated rice, and the remaining reconstituted milk is directly added to the rice slurry. Specifically: Mix all the germinated rice and 1 / 3 of the reconstituted milk, chop and mix at a chopping speed of 4200 rpm for 20 min to obtain rice slurry; then add the remaining reconstituted milk, keep the temperature at 50-55 °C for 20 min, then add galactooligosaccharide, and mix and dissolve at a stirring speed of 300-500 rpm at 55 °C for 5 min, and finally boil.

[0075] Experimental method 3 (No. 1-3): The difference from Example 1 is that 2 / 3 of the water and all of the whole milk powder are mixed to prepare reconstituted milk, 1 / 3 of the water is mixed with all of the germinated rice and crushed, and the step of rice milk hydration is missing. Specifically: 2 / 3 of the formulated water (preheated to 55 °C) is mixed with all of the whole milk powder, and the material is melted at a speed of 300-400 rpm for 5 min; all of the germinated rice and 1 / 3 of the water are mixed, and chopped in a K656 type chopper at a chopping speed of 4200 rpm for 20 min to obtain rice milk; then the crushed rice milk, reconstituted milk and galactooligosaccharides are combined, and mixed and dissolved at a stirring speed of 300-500 rpm at a temperature of 55 °C for 5 min, and finally boiled.

[0076] Experimental method 4 (No. 1-4): The difference from Example 1 is that 2 / 3 of the water and all of the whole milk powder are mixed to prepare reconstituted milk, and 1 / 3 of the water is mixed with all of the germinated rice and crushed. Specifically: 2 / 3 of the formulated water (preheated to 55 °C) is mixed with all of the whole milk powder, and the material is melted at a speed of 300-400 rpm for 5 min; all of the germinated rice and 1 / 3 of the water are mixed, and chopped in a K656 type chopper at a chopping speed of 4200 rpm for 20 min to obtain rice milk; then the crushed rice milk and reconstituted milk are combined, kept at a temperature of 50-55 °C for 20 min, then galactooligosaccharides are added, and mixed and dissolved at a stirring speed of 300-500 rpm at a temperature of 55 °C for 5 min, and finally boiled.

[0077] II. Experimental results

[0078] The results are shown in Table 2. When the germinated rice is crushed together with the whole milk powder (No. 1-1), the flavor is relatively weak, and the original aroma of the rice and milk cannot be stimulated; the product is not delicate and has obvious granularity; the larger rice grains will affect the boiling effect, resulting in insufficient gelatinization, thus showing a decrease in the viscosity of the finished product and a thinner overall texture. When the germinated rice is crushed together with the reconstituted milk (No. 1-2), the overall flavor of the rice cheese is significantly better, the flavors are more integrated, and the memory is stronger. When the germinated rice is crushed with RO water, if the crushed rice milk and reconstituted milk are directly combined without hydration (No. 1-3), the milk aroma of the product is weak and the flavor is slightly weak; if the crushed rice milk and reconstituted milk are combined and then hydrated (No. 1-4), there is a moderate rice aroma and milk aroma, and the flavors are integrated. Therefore, when preparing rice cheese, it is possible to choose to crush the germinated rice with the reconstituted milk and then hydrate it, or to crush the germinated rice with water and then combine it with the reconstituted milk and hydrate it to achieve better results.

[0079] Table 2 Effects of crushing germinated rice with different raw materials (whole milk powder, reconstituted milk, water) on rice cheese

[0080]

[0081]

[0082] Example 3: Influence of the proportion, number of times, and time of crushing germinated rice together with reconstituted milk on rice cheese

[0083] Raw materials: 810 kg of RO water, 90 kg of germinated rice (intact grains), 80 kg of whole milk powder, and 20 kg of galactooligosaccharide.

[0084] I. Experimental method

[0085] In this example, the following experimental methods are the same as those in Example 1, except that the (3) germinated rice crushing step is modified as follows:

[0086] Experiment No. 2-1: According to the ratio of germinated rice: reconstituted milk = 1:5, add 450 kg of reconstituted milk to 90 kg of germinated rice, and chop and stir in a K656 type chopping mixer at a chopping and stirring speed of 4200 rpm for 20 min to obtain rice slurry; the remaining reconstituted milk is directly added to the prepared rice slurry for hydration.

[0087] Experiment No. 2-2: According to the ratio of germinated rice: reconstituted milk = 1:4, add 360 kg of reconstituted milk to 90 kg of germinated rice, and chop and stir in a K656 type chopping mixer at a chopping and stirring speed of 4200 rpm for 20 min to obtain rice slurry; the remaining reconstituted milk is directly added to the prepared rice slurry for hydration.

[0088] Experiment No. 2-3: According to the ratio of germinated rice: reconstituted milk = 1:3, add 270 kg of reconstituted milk to 90 kg of germinated rice, and chop and stir in a K656 type chopping mixer at a chopping and stirring speed of 4200 rpm for 20 min to obtain rice slurry; the remaining reconstituted milk is directly added to the prepared rice slurry for hydration.

[0089] Experiment No. 2-4: According to the ratio of germinated rice: reconstituted milk = 1:2, add 180 kg of reconstituted milk to 90 kg of germinated rice, and chop and stir in a K656 type chopping mixer at a chopping and stirring speed of 4200 rpm for 20 min to obtain rice slurry; the remaining reconstituted milk is directly added to the prepared rice slurry for hydration.

[0090] Experiment No. 2-5: According to the ratio of germinated rice: reconstituted milk = 1:1, add 90 kg of reconstituted milk to 90 kg of germinated rice, and chop and stir in a K656 type chopping mixer at a chopping and stirring speed of 4200 rpm for 20 min to obtain rice slurry; the remaining reconstituted milk is directly added to the prepared rice slurry for hydration.

[0091] Experiment No. 2-6: According to the ratio of germinated brown rice: reconstituted milk = 1:3, first add 270 kg of reconstituted milk to 90 kg of germinated brown rice, chop and stir in a K656 chopper at a chopping speed of 4200 rpm for 10 min, then add 270 kg of reconstituted milk and continue to chop and stir for 5 min, and finally add another 270 kg of reconstituted milk and chop and stir for 5 min. After chopping and stirring, obtain rice slurry; directly add the remaining reconstituted milk to the prepared rice slurry for hydration.

[0092] Experiment No. 2-7: Divide the germinated brown rice into 3 equal parts (30 kg each). Each time, according to the ratio of germinated brown rice: reconstituted milk = 1:3, use 30 kg of germinated brown rice and 90 kg of reconstituted milk, chop and stir in a K656 chopper at a chopping speed of 4200 rpm for 5 min, and finish chopping and stirring in 3 times; directly add the remaining reconstituted milk to the prepared rice slurry for hydration.

[0093] Experiment No. 2-8: Divide the germinated brown rice into 3 equal parts (30 kg each). Each time, according to the ratio of germinated brown rice: reconstituted milk = 1:3, use 30 kg of germinated brown rice and 90 kg of reconstituted milk, chop and stir in a K656 chopper at a chopping speed of 4200 rpm for 10 min, and finish chopping and stirring in 3 times; directly add the remaining reconstituted milk to the prepared rice slurry for hydration.

[0094] Experiment No. 2-9 (same as Example 1): Divide the germinated brown rice into 3 equal parts (30 kg each). Each time, according to the ratio of germinated brown rice: reconstituted milk = 1:3, use 30 kg of germinated brown rice and 90 kg of reconstituted milk, chop and stir in a K656 chopper at a chopping speed of 4200 rpm for 20 min, and finish chopping and stirring in 3 times; directly add the remaining reconstituted milk to the prepared rice slurry for hydration.

[0095] II. Experimental Results

[0096] As can be seen from Table 3, when too much reconstituted milk (experiment number 2-1) or too little reconstituted milk (experiment number 2-5) is added to the germ rice and crushed together, the crushing effect is insufficient and the finished product has a strong grainy feel. When the ratio of germ rice to reconstituted milk is controlled between 1:2 and 4 (experiment numbers 2-3 to 2-5), under the same chopping parameters, the rice crushing effect is significantly enhanced, and the finished product has no particles. The fineness of the finished product is best when the ratio is 1:3. However, in the process of chopping germ rice, adding reconstituted milk in batches (experiment number 2-6) is prone to produce bad flavors, and multiple intervention operations in the middle lead to the appearance of miscellaneous flavors. Considering the actual production situation, this operation is not recommended. Keep the ratio of germ rice to reconstituted milk at 1:3, crush the germ rice in batches (due to the capacity limitation of the K656 chopper in the experiment, the germ rice and reconstituted milk were crushed in 3 batches), and crush for 20 minutes each time, the best effect is achieved, the rice aroma and the thickness of the overall flavor are significantly improved, and in the process of full fusion of the germ rice and milk after crushing, a better freshness and sweetness are derived, while the samples that are only crushed for 5 minutes and 10 minutes do not have this flavor, and the finished product is not fine. Combining the sensory performance and viscosity data, when the germ rice is crushed together with the reconstituted milk, the germ rice: reconstituted milk = 1:3, and the crushing process for 20 minutes shows a more suitable consistency and viscosity.

[0097] Table 3 Effect of the ratio, number and time of crushing germ rice and reconstituted milk on rice cheese

[0098]

[0099] Example 4 Effect of the ratio, number and time of breaking germ rice with water on rice cheese

[0100] Raw materials: RO water 810kg, germ rice (whole rice grains) 90kg, whole milk powder 80kg and galacto-oligosaccharide 20kg.

[0101] 1. Experimental Methods

[0102] The following experimental methods in this example are the same as those in Example 1, except that the steps of (1) preparing reconstituted milk, (3) crushing germ rice, and (4) hydrating are modified as follows:

[0103] Experiment No. 3-1: In a mixing tank, add 1 / 3 of the formula water (preheated to 55° C.) and all the whole milk powder to make the materials, stir at a speed of 300-400 rpm, and dissolve at a constant temperature for 5-10 min until it is evenly dissolved to obtain reconstituted milk; mix all the germ rice and 2 / 3 of the formula water (germ rice: water = 90 kg: 540 kg), and chop and mix in a K656 chopping machine at a chopping speed of 4200 rpm for 20 min to obtain rice milk; mix the rice milk with the reconstituted milk and then hydrate;

[0104] Experiment No. 3-2: In a stirring tank, add 1 / 3 of the formulated water (pre-heated to 55 °C) and all the whole milk powder for material preparation. Stir at a speed of 300 - 400 revolutions per minute, and dissolve at a constant temperature for 5 - 10 minutes until evenly dissolved to obtain reconstituted milk; mix all the germinated rice with 1 / 3 of the formulated water first (germinated rice: water = 90 kg: 270 kg), and chop in a K656 type chopper at a chopping speed of 4200 revolutions per minute for 10 minutes; then add 1 / 3 of the formulated water and mix, and chop at a chopping speed of 4200 revolutions per minute for 10 minutes. After chopping, obtain rice slurry; mix the rice slurry with the reconstituted milk and then hydrate.

[0105] Experiment No. 3-3: In a stirring tank, add 2 / 3 of the formulated water (pre-heated to 55 °C) and all the whole milk powder for material preparation. Stir at a speed of 300 - 400 revolutions per minute, and dissolve at a constant temperature for 5 - 10 minutes until evenly dissolved to obtain reconstituted milk; divide the germinated rice into 3 equal parts, add 1 / 9 of the formulated water to each part (germinated rice: water = 30 kg: 90 kg), and chop in a K656 type chopper at a chopping speed of 4200 revolutions per minute for 5 minutes, and finish chopping in 3 times to obtain rice slurry; mix the rice slurry with the reconstituted milk and then hydrate.

[0106] Experiment No. 3-4: In a stirring tank, add 2 / 3 of the formulated water (pre-heated to 55 °C) and all the whole milk powder for material preparation. Stir at a speed of 300 - 400 revolutions per minute, and dissolve at a constant temperature for 5 - 10 minutes until evenly dissolved to obtain reconstituted milk; divide the germinated rice into 3 equal parts, add 1 / 9 of the formulated water to each part (germinated rice: water = 30 kg: 90 kg), and chop in a K656 type chopper at a chopping speed of 4200 revolutions per minute for 10 minutes, and finish chopping in 3 times to obtain rice slurry; mix the rice slurry with the reconstituted milk and then hydrate.

[0107] Experiment No. 3-5: In a stirring tank, add 2 / 3 of the formulated water (pre-heated to 55 °C) and all the whole milk powder for material preparation. Stir at a speed of 300 - 400 revolutions per minute, and dissolve at a constant temperature for 5 - 10 minutes until evenly dissolved to obtain reconstituted milk; divide the germinated rice into 3 equal parts, add 1 / 9 of the formulated water to each part (germinated rice: water = 30 kg: 90 kg), and chop in a K656 type chopper at a chopping speed of 4200 revolutions per minute for 20 minutes, and finish chopping in 3 times to obtain rice slurry; mix the rice slurry with the reconstituted milk and then hydrate.

[0108] II. Experimental Results

[0109] As can be seen from Table 4, when germinated brown rice is broken with too much water (germinated brown rice: water = 1:6) (Experiment No. 3-1), the excessive water will lead to insufficient breaking effect and strong granularity of the finished product; it is more appropriate to reduce the water consumption to 1 / 3 (germinated brown rice: water = 1:3). Under the same chopping parameters, the breaking effect of the rice is significantly enhanced, and the finished product has no granules. However, during the chopping process of germinated brown rice, adding water in batches (Experiment No. 3-2) is likely to produce bad flavors. Maybe due to the multiple interventions during the process, there are off-flavors. Considering the actual production situation, this operation is not recommended; adjusting the breaking ratio of germinated brown rice and water to germinated brown rice: water = 1:3 and breaking in batches (limited by the capacity of the K656 type chopping machine in the experiment, the germinated brown rice and reconstituted milk are broken in 3 times), the sensory effect is better than single breaking. According to the results of Experiment No. 3-3, 3-4 and 3-5, the sensory quality of the product gradually improves as the breaking time per time increases from 5 min to 20 min. Among them, when breaking for 20 min each time, the effect is the best, and both the rice fragrance and the overall flavor thickness are significantly improved. Moreover, during the subsequent process of full hydration and fusion of the broken germinated brown rice and reconstituted milk, a better sweet and fresh feeling is derived. However, for the samples broken only for 5 min and 10 min, there is no such flavor, and the fineness of the finished product is poor. Combining the sensory performance and viscosity data, when germinated brown rice is broken with water, the process with a ratio of germinated brown rice: water = 1:3 and a breaking time of 20 min shows a more appropriate consistency and viscosity. Considering the production efficiency, the breaking time can be set at 10 - 20 min.

[0110] Table 4 Effects of the ratio, number of times and time of breaking germinated brown rice with water on rice cheese

[0111]

[0112] Based on the results of Examples 3 and 4, it can be known that during the preparation of rice cheese, mixing and breaking germinated brown rice and water in a ratio of 1:3, then adding reconstituted milk, or mixing and breaking germinated brown rice and reconstituted milk in a ratio of 1:3 and then hydrating; both can obtain the infant complementary food rice cheese with a simple preparation process, no food additives, pure taste, delicate texture, natural flavor, and appropriate consistency and viscosity of the present invention.

[0113] Example 5 Effect of hydration time on rice cheese

[0114] Raw materials: 810 kg of RO water, 90 kg of germinated brown rice (intact rice grains), 80 kg of whole milk powder, and 20 kg of galactooligosaccharide.

[0115] I. Experimental method

[0116] In this example, the following experimental methods are the same as those in Example 1, and the differences are as follows:

[0117] Modify (3) breaking of germinated brown rice and (4) hydration in Example 1 to:

[0118] Germinated rice crushing: Mix germinated rice and reconstituted milk at a weight ratio of 1:3 or mix germinated rice and water at a weight ratio of 1:3, and chop in a K656 type chopper at a chopping speed of 4200 rpm for 20 min, and finish chopping in batches.

[0119] Hydration: Combine the crushed rice slurries (or combine with reconstituted milk), and carry out constant temperature hydration at 55 °C for 0 min, 10 min, 20 min, 30 min, and 40 min respectively.

[0120] II. Experimental results

[0121] As shown in Table 5 and Table 6, the hydration time mainly affects the sensory flavor and taste of rice cheese. When there is no hydration or the hydration time is insufficient, the finished product will have an obvious powdery feeling; 20 - 30 min is a more suitable hydration time, without powdery feeling and with appropriate flavor performance. When the time exceeds 30 min, the finished product will have a caramel flavor and an oxidized flavor, resulting in side effects. Moreover, hydrating after crushing germinated rice and reconstituted milk together and hydrating after crushing germinated rice and water together and then adding reconstituted milk have the same effect on the taste of the product in terms of hydration time.

[0122] Table 5 Influence of the hydration time of reconstituted milk on rice cheese (hydration after crushing germinated rice and reconstituted milk together)

[0123]

[0124] Table 6 Influence of the hydration time of reconstituted milk on rice cheese (hydration after crushing germinated rice and water together and then adding reconstituted milk)

[0125]

[0126] Example 6 Influence of hydration temperature on rice cheese

[0127] Raw materials: 810 kg of RO water, 90 kg of germinated rice (intact rice grains), 80 kg of whole milk powder, and 20 kg of galactooligosaccharide.

[0128] I. Experimental method

[0129] In this example, the following experimental methods are the same as those in Example 1, and the differences are as follows:

[0130] Modify (1) Reconstituted milk preparation, (3) Germinated rice crushing, and (4) Hydration in Example 1 to:

[0131] Preparation of reconstituted milk: In a stirring tank, add formulated water (preheated to 65°C, 60°C, 55°C, 50°C, 45°C, 40°C respectively) and whole milk powder for material melting. The stirring speed is 300 - 400 revolutions per minute, and keep the temperature constant at 65°C, 60°C, 55°C, 50°C, 45°C, 40°C for 10 minutes respectively until the dissolution is uniform.

[0132] Germinated brown rice crushing: Mix germinated brown rice and reconstituted milk at a weight ratio of 1:3 or germinated brown rice and water at a weight ratio of 1:3, and chop and mix in a K656 type chopper at a chopping speed of 4200 revolutions per minute for 20 minutes, and finish chopping in batches.

[0133] Hydration: Combine the crushed rice slurry (or combine with reconstituted milk), and keep the temperature constant at 65°C, 60°C, 55°C, 50°C, 45°C, 40°C for static hydration for 20 minutes respectively.

[0134] II. Experimental results

[0135] As shown in Table 7 and Table 8, the hydration temperature has a significant impact on the sensory properties and viscosity of rice cheese. When the temperature is between 50 - 55°C, it has good sensory performance and appropriate viscosity; when the temperature is 60°C, it is easy to have a high-temperature oxidation flavor of milk powder; when the temperature further rises to 65°C, there is a risk of flocculation during the dissolution of whole milk powder, and the product flavor is not clean, with a high-temperature oxidation flavor of milk powder; when the temperature drops to 45°C and 40°C in turn, the viscosity increases, the melting taste decreases, and the aroma release is not good. Moreover, the impact of the two methods of hydrating after crushing germinated brown rice and reconstituted milk together and hydrating after crushing germinated brown rice and water together and then adding reconstituted milk on the product taste is the same at the hydration temperature.

[0136] Table 7 Influence of hydration temperature on rice cheese (hydration after crushing germinated brown rice and reconstituted milk together)

[0137]

[0138]

[0139] Table 8 Influence of hydration temperature on rice cheese (hydration after crushing germinated brown rice and water together and then adding reconstituted milk)

[0140]

[0141] Example 7 Influence of different addition amounts of raw materials germinated brown rice and whole milk powder on rice cheese

[0142] Raw materials: 810 kg of RO water, 90 kg of germinated brown rice (intact grains), 80 kg of whole milk powder, and 20 kg of galactooligosaccharide.

[0143] I. Experimental method

[0144] In this example, the following experimental methods are the same as those in Example 1, except that:

[0145] (1) According to the formula of Example 1, keeping the addition amounts of whole milk powder and galactooligosaccharide consistent, adjust the addition amounts of germinated brown rice to be 6%, 7%, 8%, 9%, 10%, 11%, 12%, and 13% respectively, and make up the remaining formula to volume with water.

[0146] (2) According to the formula of Example 1, keeping the addition amounts of germinated brown rice and galactooligosaccharide consistent, adjust the addition amounts of whole milk powder to be 2.5%, 5%, 7.5%, 10%, 12.5%, and 15% respectively, and make up the remaining formula to volume with water.

[0147] II. Experimental Results

[0148] (1) Influence of different addition amounts of germinated brown rice on rice cheese

[0149] As shown in Table 9, as the content of germinated brown rice increases, the rice cheese samples become thicker, the taste is more pasty in the mouth, and the fineness becomes worse. Generally speaking, when the addition amount of germinated brown rice is 8%-11%, the sensory properties of the rice cheese samples are the best.

[0150] Table 9 Influence of different addition amounts of raw material germinated brown rice on rice cheese

[0151]

[0152] (2) Influence of different addition amounts of raw material whole milk powder on rice cheese

[0153] As shown in Table 10, as the content of whole milk powder increases, it has little influence on the viscosity of the rice cheese samples, but the milk fragrance gradually increases, and the rice fragrance and milk fragrance are more integrated. However, when the content of whole milk powder is too high, it will cover up the rice fragrance, and the browning flavor after sterilization is stronger. Generally speaking, when the addition amount of whole milk powder is 7.5%-12.5%, the sensory properties of the rice cheese samples are the best.

[0154] Table 10 Influence of different addition amounts of raw material whole milk powder on rice cheese

[0155]

[0156]

[0157] Influence of the hydration time during the preparation of reconstituted milk in Example 8 on rice cheese

[0158] Raw materials: 810 kg of RO water, 90 kg of germinated brown rice (intact grains), 80 kg of whole milk powder, and 20 kg of galactooligosaccharide.

[0159] I. Experimental Method

[0160] In this embodiment, the following experimental methods are the same as those in Embodiment 1, except that: in step (1), the hydration time for the preparation of reconstituted milk is different: specifically, in a stirring tank, formula water (preheated to 55°C in advance) and whole milk powder are added for material melting, the stirring speed is 300 - 400 revolutions per minute, and it is dissolved evenly at a constant temperature of 55°C for 10 minutes; then it is hydrated for 0 min, 5 min, 10 min, 20 min, 30 min, and 40 min respectively.

[0161] II. Experimental Results

[0162] As shown in Table 11, the hydration time of reconstituted milk mainly affects the sensory flavor of rice cheese. Compared with the sample without separate hydration of reconstituted milk, when the reconstituted milk is separately hydrated for 5 min and 10 min, there is almost no difference in sensory evaluation. However, when the hydration time is further increased to 20 min or 30 min, a baked cereal aroma can be produced, enriching the flavor characteristics of the product. When the hydration time of reconstituted milk is 40 min, it is easy to produce a caramel flavor and a powdery and astringent feeling, which has a side effect. Therefore, according to the requirements, in the step of preparing reconstituted milk, the reconstituted milk can be separately hydrated for 20 - 30 min to prominently reflect the baked cereal aroma of the product.

[0163] Table 11 Influence of Hydration Time during the Preparation of Reconstituted Milk on Rice Cheese

[0164]

[0165]

[0166] The above embodiments are preferred embodiments of the present invention, but the protection scope of the present invention is not limited thereto. It should be pointed out that for those of ordinary skill in the art in this technical field, without departing from the principle of the present invention, several improvements and refinements can be made. All equivalent changes, simplifications, and modifications made in accordance with the scope of the patent application of the present invention without violating the principles involved in the present invention shall fall within the scope covered by the present invention.

Claims

1. A method for preparing rice cheese, characterized in that: The preparation method comprises the following steps: S1. Germ rice crushing: The germ rice and reconstituted milk were mixed in a weight ratio of 1:2 to 4, 2500 to 5000 rpm / min crushing 10 to 20min to obtain rice milk; the reconstituted milk was prepared by mixing water and whole milk powder and dissolving them; S2 hydration: The rice milk in step S1 is maintained at 45 to 60 ℃ for 10 to 30 min; boil and grind to obtain rice cheese; or: S1 'germ rice crushing: The germ rice and water in a weight ratio of 1: 2 to 4 mixed, 2500 to 5000 rpm / min crushing 10 to 20min, to obtain rice slurry; S2' hydration: The rice milk in step S1 is mixed with the reconstituted milk and maintained at 45 to 60 ° C for 10 to 30 min; boil and grind to obtain rice cheese; the reconstituted milk is prepared by mixing water and whole milk powder and dissolving to obtain.

2. The method for preparing rice cheese according to claim 1, characterized in that: The rice cheese comprises the following components in percentage by weight: 75% to 85% water, 7% to 12% germ rice, and 5% to 14% whole milk powder.

3. The method for preparing rice cheese according to any one of claims 1 and 2, characterized in that: The rice cheese also includes galacto-oligosaccharide, the weight percentage of which is 0.1% to 3%.

4. The method for preparing rice cheese according to claim 1, characterized in that: The steps S1 and S1' also include a step of washing the germ rice before crushing the germ rice, and the water absorption rate of the germ rice is controlled to be 9% to 14%.

5. The method for preparing rice cheese according to claim 1, characterized in that: The crushing rotation speed in the steps S1 and S1' is 4000-4500 rpm.

6. The method for preparing rice cheese according to claim 1, characterized in that: The preparation method of the reconstituted milk in steps S2 and S2' further comprises a hydration step; the hydration step is to keep the reconstituted milk at a constant temperature of 50-55°C for 20-30 minutes.

7. The method for preparing rice cheese according to claim 1, characterized in that: In the steps S2 and S2', the hydration is carried out at 50-55°C for 20-30 minutes.

8. The method for preparing rice cheese according to claim 1, characterized in that: The boiling in the steps S2 and S2' is to stir the mixed components at 75-90°C for 20-30 minutes.

9. The method for preparing rice cheese according to claim 1, characterized in that: The steps S2 and S2' further include buffering, degassing, filling, sterilization and air drying after grinding.

10. A rice cheese, characterized in that The rice cheese is prepared by the preparation method according to any one of claims 1 to 9.

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