Stepped preparation method of rice flour capable of reducing bucking risk based on infant swallowing function development

Abstract

The invention discloses a graded preparation method of rice flour capable of reducing bucking risk based on infant swallowing function development, and belongs to the technical field of infant nutritious food. According to the invention, key parameters such as the amylose content, the crushing granularity, the gelatinization and enzymolysis degree, the final form of the product and the like of the raw materials are systematically regulated and controlled, so that the physical properties, the brewing consistency and the rheological properties of the obtained rice flour can be accurately matched with tooth eruption states, oral muscle strength levels and swallowing coordination of infants of different month ages. Based on the infant swallowing function development law and combined with oral cavity processing dynamic simulation for the first time, a graded rice flour product system which is respectively adapted to swallowing safety and digestion requirements at each stage is constructed.

Description

Technical Field

[0001] This invention relates to a staged preparation method for rice cereal based on the development of infant swallowing function to reduce the risk of choking, belonging to the field of infant nutritional food technology. Background Technology

[0002] Infancy is a critical stage for tooth eruption and development, oral muscle motor skills, oral cavity volume, and swallowing function development. As infants grow older, their oral structure, tongue motor control, and swallowing coordination gradually improve. Their feeding patterns transition from initial sucking and swallowing to the ability to move the tongue forward and backward, transport food laterally, and perform basic chewing, ultimately enabling them to safely and effectively process foods of different textures. The chewability of food must match the development level of their oral motor functions; improperly textured food may lead to insufficient chewing before swallowing, increasing the risk of choking. This developmental process places more systematic demands on the macroscopic morphology, texture characteristics, and rheological properties (such as viscosity, consistency, hardness, shear thinning, and yield stress) of complementary foods.

[0003] Most commercially available infant rice cereals are only roughly categorized by age, and generally employ a production strategy with simple processing techniques and limited adaptability. They fail to achieve systematic material design based on the developmental characteristics of infants' oral motor function, swallowing coordination, and neuromuscular control at different ages. These products often deviate from the actual physiological needs of infants in terms of particle size distribution, physical properties, rheological behavior, and reconstitution texture, easily leading to problems such as choking, refusal to eat, and swallowing difficulties, thus missing the critical window for oral function development. Improper rheological property control or unreasonable product texture and form design may not only hinder the normal development of infants' oral cavity and neuromuscular system but also trigger swallowing-related risks: for example, excessively thin fluids increase the probability of aspiration, while excessively viscous or thick food boluses with significant yield stress increase the swallowing load.

[0004] As an important initial complementary food, the physical properties, texture, and rheological behavior of rice cereal significantly affect its processing characteristics and swallowing safety in the oral cavity. There is an urgent need in this field to achieve precise, phased adaptation of complementary food products based on the developmental patterns of infant swallowing function, considering multiple dimensions such as raw material texture, particle size distribution, rheological behavior, reconstitution characteristics, and macroscopic morphology. By synergistically regulating starch composition, gelatinization degree, enzymatic hydrolysis process, and material form, constructing a phased rice cereal product system with suitable rheological properties, good reconstitution performance, and corresponding morphological structures for different developmental stages is of great significance for ensuring feeding safety and promoting healthy oral function development. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides tailored food texture designs for infants of different ages, considering their swallowing and chewing development characteristics: For infants aged 6-9 months in the peristaltic chewing stage, whose swallowing function is initially established, a low-hardness, small-particle-size, low-viscosity chyme with near-Newtonian fluid properties is designed to facilitate smooth swallowing and reduce the risk of aspiration; For infants aged 10-12 months in the fine chewing stage, whose oral motor function is rapidly developing, a medium-hardness, sheet-like form with moderate shear thinning properties is designed to promote the coordinated movement of the tongue and gums; For toddlers over 12 months who have developed preliminary chewing abilities, a high-hardness, long strip-shaped food with Bingham fluid properties (including yield stress, requiring chewing before swallowing) containing visible soft particles is designed to effectively exercise the chewing muscles and swallowing coordination.

[0006] This invention is achieved through the following technical solution: The first objective of this invention is to provide a staged preparation method for rice cereal that reduces the risk of choking based on the development of infants' swallowing function, comprising the following steps: S1. Based on the swallowing abilities of infants at different stages, the rice cereal is segmented according to its macroscopic morphology, texture, and rheological properties after preparation. Stage 1: Chewing Stage (6-9 months), rice cereal hardness ranges from 100-200g, and after preparation, it becomes a chyme with adhesiveness of 10-20 g·sec and chewing strength of 50-100 mJ, exhibiting properties similar to Newtonian fluids, to facilitate smooth swallowing. Stage 2: Fine Chewing Stage (9-12 months), rice cereal hardness ranges from 400-500g, and after preparation, it becomes an adhesive chyme with adhesiveness of 30-60 mJ. The first stage is a pseudoplastic fluid food with a chewing capacity of 250-350 mJ, which promotes coordinated movement of the tongue and gums. The second stage is the chewing stage (>12 months). The hardness of the rice cereal ranges from 800-900g. After brewing, it becomes a food with a chewing capacity of 600-700mJ, exhibiting Bingham fluid characteristics and containing visible soft particles. This food must be chewed before swallowing to effectively exercise the chewing muscles and swallowing coordination. S2. Based on the different rice flour segments in step S1, rice flour suitable for the peristaltic chewing period, fine chewing period, and chewing period is prepared by combining and controlling the types of rice flour raw materials, particle size, gelatinization parameters, and enzymatic hydrolysis parameters, according to the rice flour preparation method.

[0007] In one embodiment of the present invention, the method for preparing rice noodles includes the following steps: S01. Wash and soak rice and other rice flour raw materials, drain them, and then pulverize them into powdered rice flour raw materials. S02. Mix the crushed rice flour raw material with water to prepare a rice flour slurry; S03. Gelatinize the rice flour slurry, and then add glucoamylase and / or α-amylase for enzymatic hydrolysis to obtain enzymatically hydrolyzed rice flour slurry. S04. Add nutrients and digestive improvers to the enzymatically hydrolyzed rice flour slurry, mix well, and then dry and shape it through a steam roller to obtain infant rice flour.

[0008] In one embodiment of the present invention, when preparing rice cereal suitable for infants in the chewing stage (6-9 months of age), the preparation steps specifically include, after controlling the combination of rice cereal raw material types, particle size, gelatinization parameter 1, and enzymatic hydrolysis parameters: (1) Rice flour raw materials: Rice with a straight-chain starch content of 18%-20% and low-allergenic millet are mixed at a mass ratio of 90-110:5 to obtain rice flour raw materials. The rice flour raw materials are washed, soaked, drained, crushed and sieved to obtain D. 90 Rice flour raw materials with a particle size of ≤150 μm; (2) Mix the above-mentioned crushed rice flour raw material with water at a mass-volume ratio of 1:0.8-1.5 g / mL and stir to form a uniform rice slurry. Gelatinize the rice slurry at high temperature of 110-130 °C and 0.2-0.4 MPa for 10-30 min. Then add α-amylase and glucoamylase at 0.1%-2% of the mass of rice flour and stir at 50-70 °C for 40-80 min to obtain enzymatically hydrolyzed rice slurry. (3) Add nutritional fortifier, fruit puree and digestive improver to enzymatically hydrolyzed rice milk, mix and dry by steam roller to obtain granular infant rice cereal with a diameter ≤3 mm. The digestive improver is obtained by mixing soybean lecithin and pregelatinized starch in a mass ratio of 1:10-20.

[0009] In this invention, infants (6-9 months old) at this stage begin to erupt their incisors, have very weak chewing function, and rely primarily on their gums as the "grinding tool." Their swallowing coordination is not yet fully developed, and they mainly swallow whole; their tongues can only move back and forth, leading to a higher risk of choking and an inability to process granular foods. Therefore, it is necessary to provide foods that are finely textured, soft, easily dissolve in the mouth, can be crushed by the gums, are close to pre-digested, and have an appropriate consistency to prevent gastroesophageal reflux and ensure swallowing safety.

[0010] Based on the characteristics of infant oral development at this stage, this invention achieves "zero-resistance swallowing" through ultra-fine grinding, synergistic enzymatic hydrolysis, and rheological regulation. The product is presented as fine powder particles with slight hardness, which, after mixing, form a smooth milky fluid with low to medium viscosity. The viscosity further decreases after being sheared by the tongue, allowing for smooth swallowing without chewing and significantly reducing the risk of choking. At the same time, it is supplemented with pureed nutrients such as fruit puree to gently promote oral adaptation.

[0011] In one embodiment of the present invention, the mass ratio of α-amylase to glucosylase is 1:2-4.

[0012] In one embodiment of the present invention, based on 100 parts of rice raw material, the nutritional fortifier includes 0.04-0.06 parts of vitamin B1, 0.04-0.06 parts of vitamin B2, 0.04-0.06 parts of vitamin B6, 2-4 parts of niacin, 1-3 parts of pantothenic acid, 0.4-0.6 parts of calcium carbonate, 0.1-0.3 parts of ferric pyrophosphate, 0.1-0.3 parts of zinc gluconate, 0.3-0.5 parts of DHA algal oil, 0.04-0.06 parts of fructooligosaccharides, and 0.04-0.06 parts of probiotics.

[0013] In one embodiment of the present invention, the amount of fruit puree added is 8-12 parts per 100 parts of rice raw material.

[0014] In one embodiment of the present invention, the amount of digestive improver added is 10-20 parts per 100 parts of rice raw material. The pregelatinized starch is prepared by the following method: rice raw material and water are mixed in a ratio of 1:1-2 to form a homogenate, which is then subjected to high-speed shearing treatment at 10,000-15,000 rpm for 2-3 times by a colloid mill, and then gelatinized continuously at 85-95°C for 15-25 minutes to obtain pregelatinized starch.

[0015] In one embodiment of the present invention, when preparing rice cereal suitable for infants in the fine chewing stage (9-12 months of age), the preparation steps of the rice cereal specifically include, after controlling the combination of rice cereal raw material types, particle size, gelatinization parameters, and enzymatic hydrolysis parameters: (1) Rice flour raw materials with a straight-chain starch content of 22%-24% are selected. The rice flour raw materials are washed, soaked, drained, crushed and sieved to obtain D. 90 ≤ 200 μm pulverized rice flour raw materials; (2) Mix the above-mentioned crushed rice flour raw material with water at a mass-volume ratio of 1:0.8-1.5 g / mL and stir to form a uniform rice slurry. Gelatinize the rice slurry at 90-110 °C for 10-20 min. Then add glucoamylase at 0.1%-2% of the mass of rice flour and stir at 40-60 °C for 40-60 min to obtain enzymatically hydrolyzed rice slurry. (3) Add nutritional fortifier, vegetable scraps and digestive improver to enzymatically hydrolyzed rice milk, mix and dry by steam roller to form sheet-like infant rice cereal with a thickness of ≤5 mm. The digestive improver is a mixture of soybean lecithin and pregelatinized starch in a mass ratio of 1:10-20.

[0016] In this invention, infants (10-12 months old) at this stage have rapidly developing digestive functions, begin teething, and have a preliminary willingness to chew, but are unable to chew hard, tough foods for extended periods or with force. Therefore, it is necessary to provide foods that can exercise chewing ability and have a slightly grainy texture to promote oral function development.

[0017] Based on the characteristics of infant oral development at this stage, this invention achieves "controllable chewing sensation" through gradient pulverization, controlled enzymatic hydrolysis, and composite particle construction technology. The product presents a medium-hardness micro-particle form, which, after mixing, forms a uniform paste with soft micro-particles. It has high viscosity and consistency, and exhibits shear-thinning characteristics after being crushed by the gums, making it easy to swallow and balancing safety with oral function training.

[0018] In one embodiment of the present invention, based on 100 parts of rice raw material, the nutritional fortifier includes 0.04-0.06 parts of vitamin B1, 0.04-0.06 parts of vitamin B2, 0.04-0.06 parts of vitamin B6, 2-4 parts of niacin, 1-3 parts of pantothenic acid, 0.4-0.6 parts of calcium carbonate, 0.1-0.3 parts of ferric pyrophosphate, 0.1-0.3 parts of zinc gluconate, 0.3-0.5 parts of DHA algal oil, 0.04-0.06 parts of fructooligosaccharides, and 0.04-0.06 parts of probiotics.

[0019] In one embodiment of the present invention, the amount of chopped vegetables added is 14-16 parts per 100 parts of rice raw material.

[0020] In one embodiment of the present invention, the amount of digestive improver added is 10-20 parts per 100 parts of rice raw material, wherein the pregelatinized starch is prepared by the following method: rice raw material and water are mixed in a ratio of 1:1-2 to form a homogenate, and then gelatinized continuously at 85-95°C for 15-25 min to obtain pregelatinized starch.

[0021] In one embodiment of the present invention, when preparing rice cereal suitable for the chewing stage (for infants aged 12 months and older), the preparation steps specifically include, after controlling the combination of rice cereal raw material types, particle size, gelatinization parameters, and enzymatic hydrolysis parameters: (1) Rice flour raw materials with a straight-chain starch content of 25%-27% are selected. The rice flour raw materials are washed and soaked, drained, crushed and sieved to obtain D. 90 Rice flour raw materials with a particle size of ≤ 280 μm; (2) Mix the above-mentioned crushed rice flour raw material with water at a mass-volume ratio of 1:0.8-1.5 g / mL and stir to form a uniform rice slurry. Lightly gelatinize the rice slurry at 70-90 °C for 10-30 min. Then add α-amylase at 0.1%-2% of the mass of rice flour and stir at 30-50 °C for 30-50 min to obtain enzymatically hydrolyzed rice slurry. (3) Add nutritional fortifier, minced meat and digestive improver to enzymatically hydrolyzed rice milk, mix and dry and shape by steam roller to obtain long strip-shaped infant rice cereal with width ≤2 mm and length ≤8 mm. The digestive improver is obtained by mixing soybean lecithin and pregelatinized starch in a mass ratio of 1:10-20.

[0022] In this invention, the digestive function of infants (over 12 months old) at this stage tends to be perfected, the molars (deciduous molars) gradually grow out, and they can use their molars to perform grinding actions, and their chewing ability is significantly enhanced. It is necessary to cultivate their ability to eat independently. Therefore, it is necessary to provide foods with visible particles and a certain degree of toughness that require appropriate chewing in order to exercise the oral muscle groups and digestive adaptability.

[0023] Based on the characteristics of infant oral development at this stage, this invention achieves a dual function of "chewing training + slow-release nutrition" through partial coarse particle construction, low-temperature slow enzymatic hydrolysis, and multi-form combination technology, promoting the coordinated development of oral motor skills and intestinal function. The mild gelatinization and enzymatic hydrolysis process allows the slowly released carbohydrates to gradually promote the further maturation of the enzyme system and the development of oral motor function. The product has a long, strip-like structure with a certain degree of firmness. After mixing, it becomes a high-viscosity, high-consistency soft rice-like consistency, containing obvious soft particles, requiring chewing before swallowing, which can effectively exercise oral muscles and promote intestinal function maturation.

[0024] In one embodiment of the present invention, based on 100 parts of rice raw material, the nutritional fortifier includes 0.04-0.06 parts of vitamin B1, 0.04-0.06 parts of vitamin B2, 0.04-0.06 parts of vitamin B6, 2-4 parts of niacin, 1-3 parts of pantothenic acid, 0.4-0.6 parts of calcium carbonate, 0.1-0.3 parts of ferric pyrophosphate, 0.1-0.3 parts of zinc gluconate, 0.3-0.5 parts of DHA algal oil, 0.04-0.06 parts of fructooligosaccharides, and 0.04-0.06 parts of probiotics.

[0025] In one embodiment of the present invention, the amount of minced meat added is 8-12 parts per 100 parts of rice raw material.

[0026] In one embodiment of the present invention, the amount of digestive improver added is 10-20 parts per 100 parts of rice raw material. The pregelatinized starch is prepared by the following method: rice raw material and water are mixed in a ratio of 1:1-2 to form a homogenate, which is then subjected to high-speed shearing treatment at 10,000-15,000 rpm for 2-3 times by a colloid mill, and then gelatinized continuously at 85-95°C for 15-25 minutes to obtain pregelatinized starch.

[0027] The beneficial effects of this invention are: This invention achieves a high degree of matching between the physical properties, reconstituted consistency, and rheological characteristics of rice cereal and the tooth eruption status, oral muscle strength, and swallowing coordination of infants at different ages by systematically controlling the amylose content, particle size, gelatinization and enzymatic hydrolysis degree, and the final form of the product. This invention is the first to construct a tiered rice cereal product system based on the developmental patterns of infant swallowing function and combined with dynamic simulation of oral processing, tailored to the swallowing safety and digestive needs of each stage.

[0028] Specifically: Stage 1 of the chewing stage (6-9 months): A granular product with a particle size no larger than 3 mm is prepared through ultra-fine grinding, high-temperature and high-pressure gelatinization, and deep enzymatic hydrolysis. After reconstitution, this product presents as a smooth, milky fluid with low viscosity and low consistency, effectively mitigating the risk of choking in infants at this stage due to their limited chewing ability. Simultaneously, starch is deeply pre-digested into easily absorbed oligosaccharides and small molecule components, compensating for the underdeveloped digestive function of infants. Supplemented with pureed fruit and vegetable nutrients, it achieves a multi-functional synergy of "safe swallowing + efficient absorption + oral adaptation."

[0029] Stage 2 of the fine chewing stage (10-12 months): This product uses a fine grinding, normal-pressure cooking and gelatinization process, along with moderate enzymatic hydrolysis by saccharifying enzymes, to produce a sheet-like product with a thickness not exceeding 5 mm. After mixing, it forms a uniform paste with fine particles and a medium consistency. It requires gentle crushing by the gums to achieve initial chewing, which can gently stimulate the development of oral muscles. While retaining the fast-digesting starch that provides rapid energy, this product introduces slow-digesting components to further promote the maturation of the digestive system. It is supplemented with nutrients such as chopped vegetables to achieve a synergistic effect of "chewing enlightenment + digestive transition + nutritional fortification".

[0030] Stage 3 of the chewing stage (12 months and older): A strip-shaped product with a width ≤2 mm and a length ≤8 mm is prepared through coarse grinding, low-temperature gelatinization, and mild enzymatic hydrolysis with α-amylase. After mixing, it has a high-viscosity, soft rice-like consistency with a noticeable grainy texture, requiring thorough chewing before swallowing, effectively exercising oral muscle function. The product constructs a complex carbohydrate pattern based on "slow-digesting starch + resistant starch," mimicking the adult dietary structure, supplemented with block-shaped nutrients such as minced meat, achieving a synergistic effect of "enhanced chewing ability + promoted gut health + cultivated independent eating ability," providing key technical support for a smooth dietary transition for toddlers.

[0031] Furthermore, this invention precisely controls the particle size, hardness, and macroscopic morphology of the product through staged granulation technology, achieving a systematic adaptation between the breakage characteristics, swallowing safety, and digestive release behavior of rice flour during oral processing and the swallowing function of infants at different stages.

[0032] This technology significantly reduces feeding difficulties (such as choking and refusal to eat) and digestive problems (such as bloating, diarrhea, and constipation) caused by the mismatch between food texture and oral development and swallowing characteristics at the infant's developmental stage. By directionally regulating starch composition and rheological properties, it effectively improves the intestinal absorption efficiency of nutrients, providing a key technological foundation and technical support for advancing the "developmental adaptability" of complementary foods for infants and young children. Attached Figure Description

[0033] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0034] Figure 1 A flowchart was designed to illustrate the material characteristics of rice cereal based on the developmental stage of infants' swallowing abilities. Detailed Implementation

[0035] The present invention will be further illustrated below with specific examples. These embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0036] Source of raw materials α-Amylase BAN 480L (480knu / g, Novozymes Biotechnology Co., Ltd.) and glucoamylase AMG1100BG (1100AGU / g, Novozymes Biotechnology Co., Ltd.).

[0037] Fruit puree is made by washing, peeling, pitting, cutting, steaming, and then mashing the fruit.

[0038] Vegetable puree is made by washing vegetables, blanching / steaming them, adding a small amount of water, and then blending them into a paste.

[0039] Minced meat is made by washing meat, grinding it into a paste, steaming it, and then crushing it.

[0040] When commercially preparing the aforementioned fruit puree, chopped vegetables, or minced meat, you can either purchase the finished product directly or prepare it yourself, including sterilization procedures if you do.

[0041] Pregelatinized starch was prepared by the following method: rice raw material and water were mixed in a ratio of 1:1.5 to form a homogenate, which was then subjected to high-speed shearing at 12,000 rpm three times by a colloid mill, and then gelatinized continuously at 90°C for 20 min to obtain pregelatinized starch.

[0042] The technical solution of the present invention will be described in detail below with reference to specific embodiments. In the following embodiments, unless otherwise specified, the reagents, materials and equipment used can be purchased commercially, prepared by conventional methods, or commonly used in the industry.

[0043] Example 1: A method for preparing rice cereal suitable for infants aged 6-9 months during the chewing stage. 100 parts of organic Wuchang rice from Northeast China (amylose content 18%-20%) were mixed with 5 parts of low-allergenic millet. After washing, the mixture was soaked in purified water at 25℃ for 5 minutes, drained until the moisture content was 30%, and then subjected to a two-stage ultrafine grinding process of "turbo pulverization + airflow pulverization" and passed through a 120-mesh sieve to obtain ultrafine rice flour (D... 90 =120 μm); Rice flour and water were mixed in a 1:1 (g / mL) ratio to form a slurry, which was then gelatinized under high temperature and high pressure (121 °C, 0.1 MPa, 20 min). 0.1 parts of α-amylase and 0.3 parts of glucoamylase were added, and the mixture was enzymatically hydrolyzed at 50 °C for 60 min to obtain a deeply enzymatically hydrolyzed rice slurry. Subsequently, nutritional fortifiers (including 0.05 parts vitamin B1, 0.05 parts vitamin B2, 0.05 parts vitamin B6, 3 parts niacin, 2 parts pantothenic acid, 0.5 parts calcium carbonate, 0.2 parts ferric pyrophosphate, 0.2 parts zinc gluconate, 0.4 parts DHA algal oil, 0.05 parts fructooligosaccharides, 0.05 parts probiotics), 10 parts fruit puree, and a digestive improver (1 part soybean lecithin and 15 parts pregelatinized starch) were added, and the mixture was homogenized at 30 MPa for 20 min. Finally, the mixture was dried by steam rollers and shaped into uniform granules with a diameter ≤3 mm.

[0044] Example 2: A method for preparing rice cereal suitable for infants aged 10-12 months during the fine chewing stage. Take 100 portions of organic long-grain fragrant rice from Northeast China (amylose content 22%-24%), wash and soak in 25℃ purified water for 5 minutes, drain until the moisture content is 30%, grind it in a turbine grinder and then pass it through a double-layer sieve (100 mesh + 80 mesh) for grading to obtain a "fine powder + micro-particle" mixed system (D). 90 =180 μm); rice flour and water were mixed in a 1:1 (g / mL) ratio to form a paste, which was then gelatinized by steaming at atmospheric pressure (100°C, atmospheric pressure, 15 min). 0.15 parts of glucoamylase were added, and the mixture was enzymatically hydrolyzed at 50 °C for 50 min to obtain a moderately hydrolyzed rice paste. Subsequently, the same basic nutrient fortifier as in Example 1, 15 parts of chopped vegetables, and a digestive improver were added, and the mixture was homogenized at 30 MPa for 20 min. Finally, the mixture was dried by steam rollers and shaped into sheets with a thickness ≤5 mm, with shallow textures pressed onto the surface.

[0045] Example 3: A method for preparing rice cereal suitable for infants aged 12 months and older during the chewing stage. Take 100 portions of Northeast organic black japonica rice (amylose content 25%-27%), wash and soak in 25℃ purified water for 5 minutes, drain until moisture content is 30%, and then grind through a 60-mesh sieve to obtain coarse powder / flaky composite material (D). 90 =250 μm); rice flour and water were mixed in a 1:1 (g / mL) ratio to form a slurry, which was then gelatinized by low-temperature baking (80 °C, 20 min). 0.1 part of α-amylase was added, and the mixture was enzymatically hydrolyzed at 40 °C for 40 min to obtain a slightly hydrolyzed rice slurry. Subsequently, the same basic nutritional fortifier as in Example 1, 10 parts of minced meat, and a digestive improver were added, and the mixture was homogenized at 30 MPa for 20 min. Finally, the mixture was dried by steam rollers and shaped into strips with a width ≤2 mm and a length ≤8 mm.

[0046] Test example: The rice flour prepared in Examples 1-3 was subjected to performance testing. (1) Weigh 5 g of each of the rice flour samples from Examples 1–3 accurately, place them in 50°C warm water, and prepare them by mixing rice flour and liquid at a ratio of 1:6 (w / v). Stir 10 times in one direction and let stand for 30 s. After the sample temperature drops to 40°C (simulated feeding temperature), measure its natural flow distance (cm) and observe and record the texture.

[0047] Stage 1 of the Peristaltic Chewing Stage (Ultra-fine Rice Cereal): After mixing, it has a smooth, milky consistency with optimal fluidity (flow distance of 12.5 cm). It is uniform in texture, free of granules, and easy to spoon-feed, fully adaptable to the whole-mouth swallowing feeding pattern. Stage 2 of the Fine Chewing Stage (Fine Rice Cereal): After mixing, it has a uniform paste consistency with moderate fluidity (flow distance of approximately 7.8 cm). It contains slightly fine granules, suitable for infants to gently grind with their gums, which helps promote oral motor function and digestive enzyme secretion. Stage 3 of the Chewing Stage (Coarse Rice Cereal): After mixing, it has a soft, rice-like consistency with the lowest fluidity (flow distance of only 2.3 cm). It contains noticeable chewable granules and requires initial chewing before swallowing, which helps exercise oral muscle groups and digestive adaptability.

[0048] (2) Take 150 mL of warm water (60℃) and place it in a 250 mL wide-mouth beaker. Add 25 g of rice flour samples prepared in the peristaltic chewing period, fine chewing period and chewing period as described in Examples 1-3 respectively, and conduct tests on reconstitution characteristics and swallowing safety. The results are shown in Table 1.

[0049] Example 1 (rice cereal for the chewing stage) showed no clumping after mixing, exhibiting a low consistency and a fine, uniform texture. Its texture characteristics included low hardness (125±12 g), low adhesiveness (15±3 g·sec), and low chewiness (78±14 mJ), perfectly matching the primitive swallowing reflex and digestive characteristics of infants aged 6-9 months. It demonstrated high swallowing safety and an extremely low risk of aspiration (swallowing risk rating: Level I, safe to swallow).

[0050] Example 2 (rice cereal for the fine chewing stage): After mixing, it forms a medium-thickness paste with a few soft clumps. The texture data are significantly improved, with enhanced hardness (436±23 g), adhesiveness (41±6 g·sec), and chewability (311±18 mJ), aligning with the initial chewing awareness of infants aged 9-12 months. This product requires crushing by the gums in the mouth, promoting the development of chewing function, and has a low swallowing risk (swallowing risk rating: Level II, requiring initial chewing assistance).

[0051] Example 3 (rice cereal for the chewing stage) retained its shape largely after preparation, exhibiting high viscosity and visible particles. Its texture was characterized by high hardness (837±44 g) and high chewability (669±37 mJ), with no detectable adhesiveness, thus avoiding the risk of food sticking to the palate. This design ensures the product requires thorough chewing before swallowing, making it suitable for toddlers aged 13-36 months with mature chewing abilities. It significantly enhances oral muscle training and independent feeding capabilities, with manageable swallowing risk (swallowing risk rating: Level III, requires thorough chewing).

[0052] Table 1. Characteristics of Rice Flour

[0053] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A staged preparation method for rice cereal based on the development of infant swallowing function to reduce the risk of choking, characterized in that, Includes the following steps: S1. Based on the swallowing ability of infants at different age stages, the rice cereal is segmented according to its macroscopic morphology, texture, and rheological properties after preparation. Stage 1: 6-9 months, chewing stage, rice cereal hardness range 100-200g, after preparation, its adhesiveness is 10-20. The first stage (9-12 months): A rice cereal with a hardness of 400-500g, which, after preparation, becomes a pseudoplastic fluid with an adhesiveness of 30-60g·sec and a chewing capacity of 250-350mJ, promoting coordinated movement of the tongue and gums. The second stage (>12 months): A chewing stage, where the rice cereal has a hardness of 800-900g, which, after preparation, becomes a Bingham fluid with a chewing capacity of 600-700mJ and contains visible soft particles. This food must be chewed before swallowing to effectively exercise the masticatory muscles and swallowing coordination. S2. Based on the different rice flour segments in step S1, by combining and controlling the types of rice flour raw materials, particle size, gelatinization parameters and enzymatic hydrolysis parameters, and according to the rice flour preparation method, staged rice flour suitable for different age stages, namely the peristaltic chewing stage, fine chewing stage and chewing stage, is prepared.

2. The preparation method according to claim 1, characterized in that, The preparation method of rice noodles includes the following steps: S01. Wash and soak rice and other rice flour raw materials, drain them, and then pulverize them into powdered rice flour raw materials. S02. Mix the crushed rice flour raw material with water to prepare a rice flour slurry; S03. Gelatinize the rice flour slurry, and then add glucoamylase and / or α-amylase for enzymatic hydrolysis to obtain enzymatically hydrolyzed rice flour slurry. S04. Add nutrients and digestive improvers to the enzymatically hydrolyzed rice flour slurry, mix well, and then dry and shape it through a steam roller to obtain infant rice flour.

3. The preparation method according to claim 1 or 2, characterized in that, When preparing rice cereal suitable for infants in the chewing stage of 6-9 months, the specific preparation steps include, after adjusting the combination of rice cereal raw material types, particle size, gelatinization parameters, and enzymatic hydrolysis parameters: (1) Rice flour raw materials: Rice with a straight-chain starch content of 18%-20% and low-allergenic millet are mixed at a mass ratio of 90-110:5 to obtain rice flour raw materials. The rice flour raw materials are washed, soaked, drained, crushed and sieved to obtain D. 90 Rice flour raw materials with a particle size of ≤ 150μm; (2) Mix the above-mentioned crushed rice flour raw material with water at a mass-volume ratio of 1:0.8-1.5 g / mL and stir to form a uniform rice slurry. Gelatinize the rice slurry at high temperature of 110-130 °C and 0.2-0.4 MPa for 10-30 min. Then add α-amylase and glucoamylase at 0.1%-2% of the mass of rice flour and stir at 50-70 °C for 40-80 min to obtain enzymatically hydrolyzed rice slurry. (3) Add nutritional fortifier, fruit puree and digestive improver to enzymatically hydrolyzed rice milk, mix and dry by steam roller to obtain granular infant rice cereal with a diameter ≤3 mm. The digestive improver is obtained by mixing soybean lecithin and pregelatinized starch in a mass ratio of 1:10-20.

4. The preparation method according to claim 3, characterized in that, The mass ratio of α-amylase to glucoamylase is 1:2-4.

5. The preparation method according to claim 3, characterized in that, Based on 100 parts of rice raw material, the nutritional fortifier includes 0.04-0.06 parts of vitamin B1, 0.04-0.06 parts of vitamin B2, 0.04-0.06 parts of vitamin B6, 2-4 parts of niacin, 1-3 parts of pantothenic acid, 0.4-0.6 parts of calcium carbonate, 0.1-0.3 parts of ferric pyrophosphate, 0.1-0.3 parts of zinc gluconate, 0.3-0.5 parts of DHA algal oil, 0.04-0.06 parts of fructooligosaccharides, and 0.04-0.06 parts of probiotics.

6. The preparation method according to claim 3, characterized in that, Based on 100 parts of rice raw material, the amount of digestive improver added is 10-20 parts. The pregelatinized starch is prepared by the following method: rice raw material and water are mixed in a ratio of 1:1-2 to form a homogenate, which is then subjected to high-speed shearing treatment at 10,000-15,000 rpm for 2-3 times, and then gelatinized continuously at 85-95°C for 15-25 min to obtain pregelatinized starch.

7. The preparation method according to claim 1 or 2, characterized in that, When preparing rice cereal suitable for infants aged 9-12 months during the fine chewing stage, the specific preparation steps include, after adjusting the combination of rice cereal raw material types, particle size, gelatinization parameters, and enzymatic hydrolysis parameters: (1) Rice flour raw materials with a straight-chain starch content of 22%-24% are selected. The rice flour raw materials are washed, soaked, drained, crushed and sieved to obtain D. 90 ≤ 200 μm pulverized rice flour raw materials; (2) Mix the above-mentioned crushed rice flour raw material with water at a mass-volume ratio of 1:0.8-1.5 g / mL and stir to form a uniform rice slurry. Gelatinize the rice slurry at 90-110 °C for 10-20 min. Then add glucoamylase at 0.1%-2% of the mass of rice flour and stir at 40-60 °C for 40-60 min to obtain enzymatically hydrolyzed rice slurry. (3) Add nutritional fortifier, vegetable scraps and digestive improver to enzymatically hydrolyzed rice milk, mix and dry by steam roller to form sheet-like infant rice cereal with a thickness of ≤5 mm. The digestive improver is a mixture of soybean lecithin and pregelatinized starch in a mass ratio of 1:10-20.

8. The preparation method according to claim 7, characterized in that, Based on 100 parts rice, the amount of chopped vegetables added is 14-16 parts.

9. The preparation method according to claim 1 or 2, characterized in that, When preparing rice cereal suitable for infants older than 12 months of chewing age, the specific preparation steps include, after adjusting the combination of rice cereal raw material types, particle size, gelatinization parameters, and enzymatic hydrolysis parameters: (1) Rice flour raw materials with a straight-chain starch content of 25%-27% are selected. The rice flour raw materials are washed and soaked, drained, crushed and sieved to obtain D. 90 ≤ 280 μm pulverized rice flour raw materials; (2) Mix the above-mentioned crushed rice flour raw material with water at a mass-volume ratio of 1:0.8-1.5 g / mL and stir to form a uniform rice slurry. Lightly gelatinize the rice slurry at 70-90 °C for 10-30 min. Then add α-amylase at 0.1%-2% of the mass of rice flour and stir at 30-50 °C for 30-50 min to obtain enzymatically hydrolyzed rice slurry. (3) Add nutritional fortifier, minced meat and digestive improver to enzymatically hydrolyzed rice milk, mix and dry and shape by steam roller to obtain long strip-shaped infant rice cereal with width ≤2 mm and length ≤8 mm. The digestive improver is obtained by mixing soybean lecithin and pregelatinized starch in a mass ratio of 1:10-20.

10. The preparation method according to claim 9, characterized in that, Based on 100 parts rice, the amount of minced meat added is 8-12 parts.

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