Preparation method of low-phytic-acid infant nutrition rice flour

Abstract

According to the preparation method of the infant rice flour provided by the invention, the removal rate of phytic acid in the infant nutrition rice flour can reach 95-100% on the premise of ensuring that the infant nutrition rice flour meets various nutritional index requirements of a product standard by adjusting the pH value, the temperature and the overall soaking time of the soaking water used for soaking rice, and the product quality is improved. The absorption of mineral substances contained in the rice flour is facilitated, and the nutritional value of the product is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and particularly relates to a method for preparing low-phytate infant nutritional rice flour. Background Art

[0002] Minerals such as zinc, iron, and calcium play a key role in the growth and development of infants. Within six months after birth, the nutrition required for the growth and development of infants mainly comes from breast milk. However, as the number of months increases, the required nutrients also increase. At this time, the nutritional abundance of breast milk can no longer meet the growth needs of infants, and complementary foods need to be added to supplement the growth needs, such as the needs for minerals and vitamins. However, currently, most complementary food products for infants are cereal products, and the content of phytic acid in cereals is relatively high. Phytic acid is the main form of phosphorus in plants. The presence of phytic acid will react with divalent and trivalent metal cations in food. Among them, it binds with zinc, iron, and calcium through covalent bonds to form insoluble compounds. These insoluble substances are difficult to be hydrolyzed during the process of gastrointestinal digestion of food in the body, thereby reducing the absorption rate and utilization rate of minerals provided by food in the body.

[0003] Long-term consumption of complementary food products with a high phytic acid content will affect the absorption and utilization of minerals by infants, and will make infants in a state of mineral deficiency, which is not conducive to the growth and development of infants.

[0004] As the first complementary food for infants, rice flour should not only exercise the chewing and swallowing behaviors in the infant's oral cavity, but also have nutrition to meet the growth and development needs at different stages. Currently, the development of infant nutritional rice flour products mainly focuses on indicators such as raw material sources, product flavors, and rehydration properties, and no products have been seen that pay attention to the changes and effects of phytic acid content in infant rice flour. Summary of the Invention

[0005] In view of the above problems in the prior art, the present invention provides the following technical solutions.

[0006] On the one hand, the present invention provides a method for preparing infant rice flour, comprising the following steps:

[0007] (1) Place the weighed rice raw material in a container, wash it with water, and drain the water.

[0008] (2) Add water to the container, and then add an acidity regulator (such as lactic acid, phosphoric acid, citric acid) to make the pH of the soaking system 5 - 7 (such as 5, 6, or 7), and keep the pH constant during the soaking process. The overall temperature of the material is controlled at 30°C - 50°C (such as 30°C, 40°C, or 50°C), and the soaking time is 4 - 6 h (such as 4 h, 5 h, or 6 h).

[0009] (3) Drain the soaked rice water, add water, and adjust the pH of the material liquid to 7, then carry out grinding;

[0010] (4) Weigh other auxiliary materials, including but not limited to vegetable oil, phospholipid, vitamin, mineral, etc., and mix them evenly with the rice slurry;

[0011] (5) Homogenize the mixed material;

[0012] (6) Dry the homogenized material;

[0013] (7) After drying, cool down, crush and form. The rice flour passes through a sieve with a pore size of 1-2 mm, and is filled and packaged with nitrogen.

[0014] In some embodiments, the water added in step (2) is added according to a weight ratio of rice to water less than 1:1, preferably 1:1.

[0015] In some embodiments, maintaining a constant pH during the soaking process in step (2) is achieved by monitoring at regular intervals (such as every 30 minutes) and adding an acidity regulator.

[0016] In some embodiments, the pH of the material liquid is adjusted to 7 by adding an acidity regulator (such as dipotassium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate) in step (3).

[0017] In some embodiments, a sand mill is used for grinding in step (3), and the grinding is carried out twice.

[0018] In some embodiments, the conditions for homogenization in step (5) are: 25-35 °C, 5-10 MPa.

[0019] In some embodiments, double-roll drying is used in step (6). Preferably, the rotation speed range is 25-40 r / min, and the temperature of the powder sheet is 110-120 °C.

[0020] In some embodiments, after drying in step (7), the temperature is cooled down to 80-100 °C.

[0021] On the other hand, the present invention provides an infant rice flour prepared by the above preparation method.

[0022] Preferably, the phytic acid removal rate in the infant rice flour is 95%-100%.

[0023] Beneficial technical effects

[0024] The removal rate of phytic acid in the infant nutritional rice flour provided by the preparation method of the present invention can reach 95%-100%, and the infant nutritional rice flour meets the requirements of the corresponding standard GB10769-2010 "Infant Cereal Supplementary Foods". The low-phytate infant nutritional rice flour is more conducive to the absorption of minerals contained in the rice flour and improves the nutritional value of the product.

[0025] Definition:

[0026] Acidity regulator: An acidity regulator, also known as a pH regulator, is a substance used to maintain or change the acidity or alkalinity of food. Brief Description of the Drawings

[0027] Figure 1 The process flow diagram of the preparation method of the low-phytate infant nutritional rice flour product of the present invention is shown. Detailed Embodiments

[0028] To make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the following further detailed description of the present invention is provided in conjunction with specific embodiments and with reference to the accompanying drawings.

[0029] By adjusting the pH, temperature and overall soaking time of the soaking water used when soaking rice, on the premise of ensuring that the infant nutritional rice flour meets the requirements of various nutritional indicators of its product standard, the removal rate of phytic acid in the infant nutritional rice flour can be effectively improved.

[0030] · Example 1

[0031] This example provides the following complete process flow for producing low-phytate infant rice flour, including:

[0032] 1) The rice raw materials are inspected and meet the requirements of the national standard "GB / T 1354-2018" for rice, and are stored in a dry warehouse at a temperature below 30°C for standby;

[0033] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with water at 20-30°C, and drain the water;

[0034] 3) Add water at 25°C to the rice soaking tank, add it according to a weight ratio of rice to water less than 1:1, and at the same time add the commonly used acidity regulator lactic acid to make the pH of the soaking system 6. During the soaking process, monitor and add lactic acid regularly (such as every 30 minutes) to ensure that the pH is constant. Control the overall temperature of the materials in the rice soaking tank at 30°C by heating the interlayer water and maintain it for 6 hours;

[0035] 4) Drain the rice soaking water, add a certain amount of water at 25°C, and add the commonly used acidity regulator dipotassium hydrogen phosphate to adjust the pH of the material liquid to 7, and then carry out a grinding process. Use a sand disk to grind the rice and carry out the grinding process twice;

[0036] 5) Accurately weigh other excipients, including but not limited to vegetable oil, phospholipid, vitamins, minerals, etc., mix them with the rice slurry, and stir well to make the materials evenly mixed;

[0037] 6) Homogenize the mixed materials, and the homogenization conditions are: 25 - 35 °C, 5 - 10 MPa;

[0038] 7) Conduct drying treatment, using double-roll drying, with the rotational speed range of 25 - 40 r / min and the powder sheet temperature of 110 - 120 °C;

[0039] 8) After drying, cool it with air to 80 - 100 °C, crush and form it, pass the rice flour through a sieve with a pore size of 1 - 2 mm, and fill it with nitrogen for packaging.

[0040] Detect various nutritional indicators and safety indicators according to the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0041] Result: For the infant rice flour obtained according to Example 1, detect the phytic acid content according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods". It can be obtained that the pH of the soaking system is 6, the soaking temperature is 30 °C, and the removal rate of phytic acid in the rice flour obtained with a soaking time of 6 h is 98.17%. At the same time, all indicators of the rice flour product meet the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0042] · Example 2

[0043] This example provides the following complete technological process for producing low-phytic-acid infant rice flour, including:

[0044] 1) Accept the rice raw materials, which meet the requirements of the national standard "GB / T 1354 - 2018" for rice, and store them in a constant-temperature warehouse for standby;

[0045] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with 25 °C water, and drain the water;

[0046] 3) Add 25 °C water to the rice soaking tank, add it according to the weight ratio of rice: water of 1:1, and at the same time add lactic acid to make the pH of the soaking system 5. Monitor and add lactic acid regularly during the soaking process to ensure that the pH is constant. Control the overall temperature of the materials in the rice soaking tank at 50 °C by heating the interlayer water, and maintain it for 4 h;

[0047] 4) Drain the rice soaking water, add a certain amount of 25 °C water, and add dipotassium hydrogen phosphate to adjust the pH of the material liquid to 7, then conduct grinding treatment, use a sand pan to grind the rice, and conduct grinding twice;

[0048] 5) Weigh accurately other excipients, including but not limited to vegetable oil, phospholipid, vitamins, minerals, etc., mix them with the rice slurry, and stir well to make the materials evenly mixed;

[0049] 6) Homogenize the mixed materials under the following conditions: 25 - 35 °C, 5 - 10 MPa;

[0050] 7) Conduct drying treatment. Use double-roll drying, with the rotation speed ranging from 25 - 40 r / min and the temperature of the powder sheet being 110 °C - 120 °C;

[0051] 8) After drying, cool it down to 80 - 100 °C by air cooling, then crush and form it. The rice flour passes through a sieve with a pore diameter of 1.5 mm, and it is filled and packaged with nitrogen.

[0052] Detect various nutritional indicators and safety indicators in accordance with the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0053] Result: For the infant rice flour obtained according to Example 2, when detecting the phytic acid content according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods", it can be obtained that for the rice flour obtained with the pH of the soaking system being 5, the soaking temperature being 50 °C, and the soaking time being 4 h, the phytic acid removal rate is 96.26%. At the same time, each nutritional indicator of the rice flour product meets the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0054] · Example 3

[0055] This example provides the following complete technological process for producing low-phytic-acid infant rice flour, including:

[0056] 1) Accept the rice raw materials, which meet the requirements of the national standard "GB / T 1354 - 2018" for rice, and store them in a constant-temperature warehouse for standby;

[0057] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with water at 25 °C, and drain the water;

[0058] 3) Add water at 25 °C to the rice soaking tank, add it according to the weight ratio of rice to water of 1:1, and at the same time add lactic acid to make the pH of the soaking system 7. During the soaking process, monitor and add lactic acid regularly to ensure that the pH remains constant. Control the overall temperature of the materials in the rice soaking tank at 35 °C by heating the interlayer water, and maintain it for 4.5 h;

[0059] 4) Drain the rice soaking water, add a certain amount of water at 25 °C, and add dipotassium hydrogen phosphate to adjust the pH of the liquid material to 7, then conduct grinding treatment. Use a sand disk to grind the rice and conduct grinding twice;

[0060] 5) Accurately weigh other excipients, including but not limited to vegetable oil, phospholipid, vitamins, minerals, etc., and mix them with the rice slurry, and fully stir to make the materials evenly mixed;

[0061] 6) Homogenize the mixed materials, and the homogenization conditions are: 25 - 35 °C, 5 - 10 MPa;

[0062] 7) Conduct drying treatment, using double-roll drying, with the rotation speed range of 25 - 40 r / min and the powder sheet temperature of 110 - 120 °C;

[0063] 8) After drying, conduct air cooling to reduce the temperature to 80 - 100 °C, then crush and form. The rice flour passes through a sieve with a pore diameter of 1.5 mm, and is filled and packaged with nitrogen.

[0064] Detect various nutritional indicators and safety indicators in accordance with the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods";

[0065] Result: For the infant rice flour obtained according to Example 3, detecting the phytic acid content according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods", it can be obtained that the pH of the soaking system is 7, the soaking temperature is 35 °C, and the phytic acid removal rate of the rice flour obtained with a soaking time of 4.5 h is 95.74%. At the same time, each nutritional indicator of the rice flour product meets the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0066] · Example 4

[0067] This example provides the following complete technological process for producing low-phytic acid infant rice flour, including:

[0068] 1) Accept the rice raw materials, which meet the requirements of the national standard "GB / T 1354 - 2018" for rice, and store them in a constant temperature warehouse for standby;

[0069] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with water at 25 °C, and drain the water;

[0070] 3) Add water at 25 °C to the rice soaking tank, add it according to the weight ratio of rice to water of 1:1, and at the same time add lactic acid to make the pH of the soaking system 5.5, and regularly monitor and add lactic acid during the soaking process to ensure that the pH is constant. Control the overall temperature of the materials in the rice soaking tank at 40 °C by heating the interlayer water, and maintain it for 5 h;

[0071] 4) Drain the rice soaking water, add a certain amount of water at 25 °C, and add dipotassium hydrogen phosphate to adjust the pH of the material liquid to 7, then conduct grinding treatment, use a sand disk to grind the rice, and conduct grinding twice;

[0072] 5) Accurately weigh other excipients, including but not limited to vegetable oil, phospholipid, vitamins, minerals, etc., and mix them with the rice slurry, and fully stir to make the materials evenly mixed;

[0073] 6) Homogenize the mixed materials, and the homogenization conditions are: 25 - 35 °C, 5 - 10 MPa;

[0074] 7) Conduct drying treatment, using double-roll drying, with the rotation speed range of 25 - 40 r / min and the powder sheet temperature of 110 - 120 °C;

[0075] 8) After drying, conduct air cooling to cool down to 80 - 100 °C, then crush and form. The rice flour passes through a sieve with a pore diameter of 1.5 mm, and is filled and packaged with nitrogen.

[0076] Detect various nutritional indicators and safety indicators in accordance with the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0077] Result: For the infant rice flour obtained according to Example 4, detecting the phytic acid content according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods", it can be obtained that the pH of the soaking system is 5.5, the soaking temperature is 40 °C, and the phytic acid detection result of the rice flour obtained with a soaking time of 5 h does not reach the detection limit of the detection method. It can be considered that the phytic acid removal rate is 100.00%, and at the same time, the various nutritional indicators of the rice flour product meet the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0078] · Comparative Example 1

[0079] This comparative example provides the following complete technological process for producing low-phytic acid infant rice flour, including:

[0080] 1) Accept the rice raw materials, which meet the requirements of the national standard "GB / T 1354 - 2018" for rice, and store them in a constant-temperature warehouse for standby;

[0081] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with water at 25 °C, and drain the water;

[0082] 3) Add water at 25 °C to the rice soaking tank, add it according to the weight ratio of rice: water of 1:1, and at the same time add lactic acid to make the pH of the soaking system 6, and regularly monitor and add lactic acid during the soaking process to ensure a constant pH. Control the overall temperature of the materials in the rice soaking tank at 60 °C by heating the interlayer water, and maintain it for 3 h;

[0083] 4) Drain the soaking rice water, add a certain amount of water at 25 °C, and add dipotassium hydrogen phosphate to adjust the pH of the material liquid to 7, and then conduct grinding treatment. Use a sand disk to grind the rice and conduct grinding twice;

[0084] 5) Accurately weigh other excipients, including but not limited to vegetable oil, phospholipids, vitamins, minerals, etc., and mix them with the rice slurry, and stir well to make the materials evenly mixed;

[0085] 6) Homogenize the mixed materials, and the homogenization conditions are: 25 - 35 °C, 5 - 10 MPa;

[0086] 7) Perform drying treatment, using double-roll drying, with the rotational speed range of 25 - 40 r / min and the powder sheet temperature of 110 - 120 °C;

[0087] 8) After drying, cool it down to 80 - 100 °C by air cooling, crush and form it, sieve the rice flour through a sieve with a pore diameter of 1.5 mm, and fill it with nitrogen for packaging.

[0088] Detect various nutritional indicators and safety indicators according to the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods";

[0089] Result: For the infant rice flour obtained according to Comparative Example 1, the phytic acid content was detected according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods". It can be obtained that the pH of the soaking system is 6, the soaking temperature is 60 °C, and the phytic acid removal rate of the rice flour obtained after soaking for 3 h is 85.04%. At the same time, when the rice is ground into slurry under this condition, small particles appear locally in the slurry, and the phenomenon of sticking to the sand plate also occurs. The reason is that during the soaking of rice at 60 °C, the temperature reaches the gelatinization temperature of rice starch, causing some starch in the rice to absorb water and gelatinize, which affects the grinding process. And after drum drying, the reconstitutability of the rice flour is not good and it is easy to agglomerate. The infant nutritional rice flour obtained under this condition does not meet the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods" in terms of sensory properties.

[0090] · Comparative Example 2

[0091] This comparative example provides the following complete technological process for producing low-phytic acid infant rice flour, including:

[0092] 1) Accept the rice raw materials, which meet the requirements of the national standard "GB / T 1354 - 2018" for rice, and store them in a constant-temperature warehouse for standby;

[0093] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with 25 °C water, and drain the water;

[0094] 3) Add 25 °C water to the rice soaking tank, add it according to the weight ratio of rice: water of 1:1, and at the same time add lactic acid to make the pH of the soaking system 8, and monitor and add lactic acid regularly during the soaking process to ensure that the pH is constant. Control the overall temperature of the materials in the rice soaking tank at 20 °C by heating the interlayer water, and keep it for 2 h;

[0095] 4) Drain the soaked rice water, add a certain amount of water at 25°C, and add dipotassium hydrogen phosphate to adjust the pH of the liquid material to 7. Then, perform a grinding process. Use a sand disk to grind the rice and perform the grinding process twice.

[0096] 5) Accurately weigh other auxiliary materials, including but not limited to vegetable oil, phospholipids, vitamins, minerals, etc., and mix them with the rice slurry. Stir well to make the materials evenly mixed.

[0097] 6) Homogenize the mixed materials. The homogenization conditions are: 25 - 35°C, 5 - 10 MPa.

[0098] 7) Perform a drying process. Use a double-roll dryer with a rotation speed range of 25 - 40 r / min and a powder sheet temperature of 110 - 120°C.

[0099] 8) After drying, cool it with air to 80 - 100°C, crush and form it. The rice flour passes through a sieve with a pore size of 1.5 mm, and it is filled and packaged with nitrogen.

[0100] Detect various nutritional indicators and safety indicators according to the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods".

[0101] Result: For the infant rice flour obtained according to Comparative Example 3, the phytic acid content was detected according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods". It can be obtained that the pH of the soaking system is 8, the soaking temperature is 20°C, and the phytic acid removal rate of the rice flour obtained with a soaking time of 2 h is 70.35%. All the nutritional indicators of the rice flour product meet the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods". The phytic acid removal rate is lower than the ideal value. At the same time, due to the short soaking time, the slurry yield of the rice grains during grinding is lower than the optimal conditions. Therefore, this soaking condition is not feasible.

[0102] · Comparative Example 3

[0103] This comparative example provides the following complete technological process for producing low-phytic acid infant rice flour, including:

[0104] 1) Accept the rice raw materials, which meet the requirements of the national standard "GB / T 1354 - 2018" for rice, and store them in a constant-temperature warehouse for standby.

[0105] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with water at 25°C, and drain the water.

[0106] 3) Add water at 25°C to the rice soaking tank, add it according to the weight ratio of rice:water of 1:1. At the same time, add lactic acid to make the pH of the soaking system 7, and regularly monitor and add lactic acid during the soaking process to ensure a constant pH. Control the overall temperature of the materials in the rice soaking tank at 35°C by heating the interlayer water and maintain it for 7 h.

[0107] 4) Drain the soaked rice water, add a certain amount of water at 25°C, and add dipotassium hydrogen phosphate to adjust the pH of the slurry to 7. Then carry out grinding treatment, use a sand disk to grind the rice, and carry out grinding twice.

[0108] 5) Accurately weigh other auxiliary materials, including but not limited to vegetable oil, phospholipids, vitamins, minerals, etc., and mix them with the rice slurry, and stir well to make the materials evenly mixed.

[0109] 6) Homogenize the mixed materials, and the homogenization conditions are: 25 - 35°C, 5 - 10 MPa.

[0110] 7) Carry out drying treatment, adopt double-roll drying, the rotation speed range is 25 - 40 r / min, and the temperature of the powder sheet is 110 - 120°C.

[0111] 8) After drying, carry out air cooling to cool down to 80 - 100°C, crush and form, the rice flour passes through a sieve with a pore diameter of 1.5 mm, and nitrogen filling and packaging are carried out.

[0112] Detect various nutritional indicators and safety indicators according to the product implementation standards.

[0113] Result: For the infant rice flour obtained according to Comparative Example 2, the phytic acid content was detected according to the method of GB 5009.153—2016 "Determination of Phytic Acid in Foods". It can be obtained that the pH of the soaking system is 7, the soaking temperature is 35°C, and the phytic acid removal rate of the rice flour obtained with a soaking time of 7 h is 97.65%. However, at this time, the total number of colonies in the infant nutritional rice flour product exceeds the microbial requirements in the implementation standard GB 10769-2010 "Infant Cereal Supplementary Foods". It may be that long-term soaking of the rice raw materials will provide breeding time for the growth of microorganisms in the slurry, and the number of microorganisms increases. However, the heat treatment time in the subsequent roll drying process is relatively short, resulting in certain limitations in the inhibition of microorganisms and unable to control the number of microorganisms increased during the soaking process within the range specified by the implementation standard.

[0114] · Comparative Example 4

[0115] This comparative example provides the following complete technological process for producing low-phytate infant rice flour, including:

[0116] 1) Accept the special rice raw materials, which meet the requirements of the national standard "GB / T 1354-2018" for rice, and store them in a constant-temperature warehouse for standby.

[0117] 2) Weigh the rice raw materials according to the required amount of the infant rice flour formula, place them in a rice soaking tank, wash them once with water at 25°C, and drain the water.

[0118] 3) Add water at 25°C to the rice soaking tank, adding it in a weight ratio of rice:water of 1:1. At the same time, add lactic acid to make the pH of the soaking system 4.5, and ensure that the pH remains constant during the soaking process. Control the overall temperature of the materials in the rice soaking tank at 50°C by heating the interlayer water, and maintain it for 4 hours;

[0119] 4) Drain the soaked rice water, add a certain amount of water at 25°C, and add dipotassium hydrogen phosphate to adjust the pH of the slurry to 7. Then carry out the grinding process, use a sand disk to grind the rice, and carry out the grinding twice;

[0120] 5) Accurately weigh other auxiliary materials, including but not limited to vegetable oil, phospholipid, vitamins, minerals, etc., and mix them with the rice slurry, and stir well to make the materials evenly mixed;

[0121] 6) Homogenize the mixed materials, and the homogenization conditions are: 25 - 35°C, 5 - 10 MPa;

[0122] 7) Carry out drying treatment, using double-roll drying, with the rotation speed range of 25 - 40 r / min and the temperature of the powder sheet being 110 - 120°C;

[0123] 8) After drying, carry out air cooling to cool down to 80 - 100°C, crush and form, pass the rice flour through a sieve with a pore size of 1.5 mm, and fill it with nitrogen for packaging.

[0124] Detect various nutritional indicators and safety indicators in accordance with the product implementation standard GB10769 - 2010 "Infant Cereal Supplementary Foods";

[0125] Result: For the infant rice flour obtained according to Comparative Example 4, detect the phytic acid content according to the method of GB5009.153—2016 "Determination of Phytic Acid in Foods". It can be obtained that the phytic acid removal rate of the rice flour obtained with the pH of the soaking system being 4.5, the soaking temperature being 50°C, and the soaking time being 4 hours is 95.39%. The phytic acid removal rate is relatively high, and each nutritional indicator meets the requirements of GB10769 - 2010 "Infant Cereal Supplementary Foods". However, the amount of lactic acid used in the rice soaking process is relatively large, resulting in an increase in cost. Therefore, this soaking condition is not adopted.

[0126] The following Table 1 further summarizes the relevant process parameters and test results.

[0127] Table 1 Main parameters and test results in the preparation process of low phytic acid infant rice flour

[0128]

[0129]

[0130] Through the above examples and comparative examples, it is experimentally verified that the optimal range of rice soaking conditions in the production process of infant nutritional rice flour can increase the phytic acid removal rate in the infant nutritional rice flour product to 95%-100%. At the same time, the infant nutritional rice flour product produced by using the soaked rice raw material meets the requirements of GB10769-2010 "Infant Cereal Supplementary Foods". Such infant nutritional rice flour with low phytic acid content is beneficial to improving the absorption and utilization of minerals by infants.

[0131] The specific embodiments described above further elaborate on the purpose, technical solutions, and beneficial effects of the present invention. It should be understood that the above are only specific embodiments of the present invention and are not used to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing infant rice flour, comprising the following steps: (1) Place the rice raw material in a container, wash it, and drain the water. (2) Add water and an acidity regulator to the container. Preferably, lactic acid, phosphoric acid, or citric acid, and more preferably lactic acid, is added to make the pH of the soaking system 5 - 7 (such as 5, 6, or 7). During the soaking process, the pH is kept constant, and the overall temperature of the material is controlled at 30°C - 50°C (such as 30°C, 40°C, or 50°C). The soaking time is 4 - 6 h (such as 4 h, 5 h, or 6 h). (3) Drain the soaking rice water, add water, and adjust the pH of the material liquid to 7, and then carry out grinding. (4) Weigh other auxiliary materials (such as vegetable oil, phospholipid, vitamins, minerals), and mix them evenly with the rice slurry. (5) Homogenize the mixed material. (6) Dry the homogenized material. (7) After drying, cool down, crush and form. The rice flour passes through a sieve with a pore size of 1 - 2 mm, and is filled and packaged with nitrogen.

2. The method according to claim 1, wherein The water added in step (2) is added according to a weight ratio of rice to water less than 1:1, preferably 1:

1.

3. The method according to claim 1, wherein In step (2), keeping the pH constant during the soaking process is achieved by monitoring and adding an acidity regulator at regular intervals (such as every 30 minutes).

4. The method according to claim 1, characterized in that In step (3), the pH of the material liquid is adjusted to 7 by adding an acidity regulator, preferably dipotassium hydrogen phosphate, sodium dihydrogen phosphate, or sodium pyrophosphate, and more preferably dipotassium hydrogen phosphate.

5. The method according to any one of claims 1-4, characterized in that, In step (3), a sand mill is used for grinding.

6. The method according to any one of claims 1 to 4, characterized in that, The conditions for homogenization in step (5) are: 25 - 35°C, 5 - 10 MPa.

7. The method according to any one of claims 1-4, characterized in that In step (6), double-roll drying is used. Preferably, the rotation speed range is 25 - 40 r / min, and the temperature of the powder sheet is 110 - 120°C.

8. The method according to any one of claims 1 to 4, characterized in that In step (7), after drying, cool down to 80 - 100°C.

9. Infant rice flour prepared by the method according to any one of claims 1 - 8.

10. The infant rice flour according to claim 8, wherein The phytic acid removal rate in the infant rice flour is 95% - 100%.

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