Infant cereal pudding and method of making same

Abstract

The application discloses infant rice pudding, which is composed of the following raw materials in parts by weight: raw cow milk 70-85 parts, germ rice 5-10 parts, fresh cheese 5-10 parts, and the rest is made up with drinking water to 100 parts; the fresh cheese is prepared by fermenting raw cow milk with a compound ferment, and the compound ferment comprises Bifidobacterium animalis lactis Bi-07, Bifidobacterium animalis lactis Bb-12, Lactobacillus rhamnosus HN001 and Bifidobacterium animalis lactis HN019; the mass ratio of the four strains is (2-5):(1-3):(0.5-2):(0.5-2), and the total addition amount of the compound ferment is 0.003%-0.006% of the mass of the raw cow milk. The application does not need to add preservatives, thickening colloid and essence pigment; the compound probiotic fermentation produces post-metabolites such as exopolysaccharide and short-chain fatty acid, and protects the intestinal tract of infants; high-temperature and high-pressure sterilization realizes long-term storage at room temperature, the product has delicate texture, soft and sticky rice grains, easy to swallow, balanced nutrition, and solves the industry pain points that the existing rice pudding has single nutrition, relies on additives, cannot be stored at room temperature, and lacks intestinal tract maintenance function.

Description

Technical Field

[0001] This invention relates to the field of infant food processing technology, and discloses an infant rice pudding and its preparation method. Background Technology

[0002] With the popularization of scientific parenting concepts, the demand for more refined and nutritious complementary foods for babies is constantly increasing among the new generation of parents. The "White Paper on the Nutritional Status and Comprehensive Nutrition of Babies Aged 0-3 in China" clearly points out that when introducing complementary foods to babies over 6 months of age, attention should be paid to the scientific and balanced ratio of nutrients, and raw materials with high nutrient density and suitable for the digestive characteristics of infants and young children have become the research and development direction of the industry.

[0003] Germinated rice is gradually becoming a popular ingredient in complementary foods due to its natural nutritional advantages. Traditional rice puddings mostly use refined white rice as the raw material. However, during the processing of ordinary refined white rice, the nutrient-rich germ and bran layer are removed, leaving only the starch component. The retention rate of core nutrients such as B vitamins, vitamin E, unsaturated fatty acids, and minerals is low, failing to meet the diverse nutritional needs of rapidly growing infants. Commercially available rice pudding-type complementary foods for infants have multiple shortcomings: Nutritional deficiencies in raw materials: Traditional rice puddings use refined white rice, and the processing removes the germ and bran layer, resulting in low retention rates of B vitamins, vitamin E, unsaturated fatty acids, and minerals. Significant loss of B vitamins, vitamin E, minerals, and unsaturated fatty acids; insufficient lysine content in rice itself, making single grains unable to meet the protein needs of infants and young children; reliance on chemical additives for stable texture: to reduce water separation and increase viscosity, commercially available products commonly add xanthan gum, pectin, trehalose, and compound preservatives, which, with long-term intake, increases the metabolic burden on the liver and kidneys of infants and young children, contradicting the trend of zero additives in infant food standards; lack of intestinal health function: regular rice pudding only provides carbohydrates without specifically regulating intestinal flora; a few add ordinary fermented milk, resulting in a single strain of bacteria, and do not use compliant strains approved by the National Health Commission for use in infant food, failing to stably generate postbiotics to improve constipation; limited storage conditions: products not using high-temperature, high-pressure commercial aseptic processes can only be refrigerated, making them inconvenient to carry when out; some room-temperature products rely on high sugar for antibacterial purposes, increasing the risk of tooth decay and obesity in infants and young children; poor palatability: insufficient gelatinization of grain starch, resulting in hard rice grains that young infants cannot swallow directly, posing a choking risk. Existing patents and commercially available products lack a synergistic technical solution that combines germ rice natural starch gel system, four compliant infant probiotics compounded with cheese, and high-temperature, high-pressure, and room-temperature sterilization. This makes it impossible to simultaneously meet the four core requirements of zero additives, room-temperature storage, comprehensive nutrition, and gut health and easy digestion. Summary of the Invention

[0004] To address the shortcomings of existing infant rice puddings, such as limited nutritional value, reliance on chemical additives, lack of intestinal health benefits, susceptibility to refrigeration, and hard, difficult-to-swallow rice grains, this invention provides a baby-grade rice pudding and its preparation method. It uses high-nutrient germ rice combined with compliant four-strain probiotic fermented cheese, relying on natural starch for texture stability, eliminating the need for preservatives and thickeners. High-temperature, high-pressure sterilization allows for long-term storage at room temperature. The post-biotic and cereal fiber work together to protect the infant's gut, resulting in a soft, chewy texture that can be swallowed without chewing. It fully complies with the GB 10770-2025 national standard for canned infant complementary foods. The baby-grade rice pudding obtained according to this invention has simple ingredients and processing, yet boasts a lingering aroma of germ rice and a rich, creamy flavor, with a delicate, smooth texture, soft, chewy rice grains, and abundant nutrition.

[0005] To solve the above-mentioned technical problems, the present invention provides an infant rice pudding, comprising 70-85 parts raw milk, 5-10 parts germ rice, 5-10 parts cheese, and the remainder being water.

[0006] Preferably, the mixture consists of 70 parts raw milk, 5 parts germ rice, 10 parts cheese, and the remainder is water.

[0007] The preferred composition is 85 parts raw milk, 10 parts germ rice, 5 parts cheese, and the remainder is water.

[0008] Preferably, the raw milk is purchased from the company's own factory, with a protein content of 3.0%-3.8% and a fat content of 3.6%-4.2%.

[0009] Preferably, the cheese is a fresh cheese produced in our own factory that is suitable for infants and young children.

[0010] Preferably, the germ rice is commercially available round germ rice with a germ retention rate of 85-95%.

[0011] Preferably, the acquired raw milk is standardized, then subjected to ultrafiltration and centrifugation to concentrate the protein and fat, producing concentrated milk with a protein content of 8%-10% and light cream with a fat content of 35%-45%. This concentrated milk is then combined with the raw milk according to the nutritional requirements of the final product, resulting in raw milk with a final protein content of 4.0%-4.5% and a fat content of 4.0%-5.0%. This process increases the protein and fat content of the milk, supplements the lysine lacking in rice, and enhances the milky aroma.

[0012] Preferably, cheese is the core innovative component, and the fermentation process uses a compound fermentation of four strains listed in the National Health Commission's "List of Microbial Strains that Can Be Used in Infant Foods." The fermentation strains used in the cheese (fresh cheese) are Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019, with a compound ratio of 4:2:1:1, and the total addition amount is 0.004% by weight. Raw milk is fermented at a constant temperature of 42℃ until the pH of the material reaches 4.4-4.5, at which point fermentation is terminated, and some whey is removed to obtain fresh cheese. The fresh cheese formed by this compound microbial fermentation can contain exopolysaccharides, short-chain fatty acids, and other postbiotics, which are beneficial to the intestinal health of infants and young children. The fermentation process involves constant temperature fermentation at 40–44℃ until pH 4.3–4.6, followed by whey removal to obtain fresh cheese. The fermentation process produces exopolysaccharides, short-chain fatty acids (acetic acid, propionic acid, butyric acid), and other postbiotics, which gently regulate the intestinal flora of infants and young children, relieving indigestion and constipation.

[0013] Preferably, the germ rice used is round-grain japonica rice germ rice with a 90% germ retention rate. The germ retains a large amount of B vitamins, minerals, and unsaturated fatty acids, compensating for the nutritional deficiencies of refined white rice. The amylopectin content of japonica rice germ rice is between 25% and 35%, making it less prone to aging after cooking and providing a certain degree of viscosity and elasticity, which are key factors in maintaining the product's shape. The high amylopectin content, after full gelatinization, forms a natural gel network that locks in moisture, reduces centrifugal water separation, and eliminates the need for exogenous thickeners.

[0014] The preparation method of the infant rice pudding This includes the following steps: S1: Use water at 25-30℃ to wash the rice to remove surface dust and any impurities it may contain.

[0015] S2: Use hot water at 55-70℃ to help drain the rice grains.

[0016] S3: Centrifuge raw milk to obtain cream, then ultrafilter to obtain concentrated milk.

[0017] S4: Standardize raw milk according to the required indicators and then use it for future purposes.

[0018] S5: Use a compound fermentation agent (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey and set aside for later use.

[0019] S6: Weigh the standardized raw milk obtained in S4 and the cheese obtained in S5 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0020] S7: Mix the material obtained in S6 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 60-120r / min for 25-35 minutes with stirring until the material is thick and smooth.

[0021] S8: Using a filling machine, the mixture obtained in S7 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot filling temperature is 70-80℃ to obtain the semi-finished product of infant rice pudding.

[0022] S9: Transfer the semi-finished rice pudding obtained in S8 to a sterilizer and sterilize it under high temperature and high pressure. The sterilization conditions are 121℃ for 15-30 minutes to obtain the finished infant rice pudding. Then transfer it to the finished product warehouse for storage at room temperature.

[0023] It contains no preservatives, thickeners, flavorings, colorings, sucrose, or honey, and is suitable for infants aged 6-36 months.

[0024] Compared with the prior art, the advantages of the present invention are: (1) The infant rice pudding obtained by the present invention does not require additional food additives, is suitable for infants and young children to eat, and has a delicate taste with a rich rice and milk aroma.

[0025] (2) The infant rice pudding obtained by the present invention can be stored at room temperature for a long time after long-term high-temperature cooking and ultra-high temperature sterilization, and is convenient to eat.

[0026] (3) The infant rice pudding obtained by the present invention is made with the addition of fresh cheese and high-nutritional-value germ rice, which are suitable for infants and young children. It is not only friendly to the intestines of infants and young children, but also rich in nutrients.

[0027] Replacing refined white rice with germinated rice perfectly addresses this nutritional deficiency. Furthermore, this product uses raw milk as the main liquid ingredient and adds fresh cheese suitable for infants and young children, which solves the natural lysine deficiency inherent in rice, enriching its nutritional value and flavor. Moreover, superior to traditional rice pudding, this infant-grade rice pudding contains no food additives, yet has a long shelf life, can be stored at room temperature, and is convenient to eat. Detailed Implementation

[0028] Example 1: The infant rice pudding of this invention comprises the following raw materials in parts by weight: 75 parts raw milk, 7 parts germ rice, 5 parts fresh cheese, and the remainder is water, based on 100 parts. The raw milk has a protein content of 4.2% and a fat content of 4.5%.

[0029] Preparation method: S1: Use 25℃ water to wash the rice to remove surface dust and any impurities it may contain.

[0030] S2: Use 55℃ hot water to help drain the rice grains.

[0031] S3: Centrifuge raw milk to obtain cream, then ultrafilter to obtain concentrated milk.

[0032] S4: Standardize raw milk according to the required indicators and then use it for future purposes.

[0033] S5: Use a compound fermentation agent (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey and set aside for later use.

[0034] S6: Weigh the standardized raw milk obtained in S4 and the cheese obtained in S5 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0035] S7: Mix the material obtained in S6 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 100 r / min for 35 minutes with stirring until the material is thick and smooth.

[0036] S8: Using a filling machine, the mixture obtained in S7 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot-filling temperature is 75℃ to obtain the semi-finished product of infant rice pudding.

[0037] S9: Transfer the semi-finished rice pudding obtained in S8 to a sterilizer and sterilize it under high temperature and high pressure. The sterilization conditions are 121℃ for 25 minutes to obtain the finished infant rice pudding. Then transfer it to the finished product warehouse for storage at room temperature.

[0038] Example 2: Infant-labeled rice pudding of the present invention and its preparation The infant rice pudding of this invention comprises the following raw materials in parts by weight: 75 parts raw milk, 9 parts germ rice, 5 parts fresh cheese, and the remainder is water, based on 100 parts. The raw milk has a protein content of 4.2% and a fat content of 4.5%.

[0039] Preparation method: S1: Use 30℃ water to wash the rice to remove surface dust and any impurities it may contain.

[0040] S2: Use 55℃ hot water to help drain the rice grains.

[0041] S3: Centrifuge raw milk to obtain cream, then ultrafilter to obtain concentrated milk.

[0042] S4: Standardize raw milk according to the required indicators and then use it for future purposes.

[0043] S5: Use a compound fermentation agent (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey and set aside for later use.

[0044] S6: Weigh the standardized raw milk obtained in S4 and the cheese obtained in S5 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0045] S7: Mix the material obtained in S6 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 100 r / min for 35 minutes with stirring until the material is thick and smooth.

[0046] S8: Using a filling machine, the mixture obtained in S7 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot-filling temperature is 75℃ to obtain the semi-finished product of infant rice pudding.

[0047] S9: Transfer the semi-finished rice pudding obtained in S8 to a sterilizer and sterilize it under high temperature and high pressure. The sterilization conditions are 121℃ for 25 minutes to obtain the finished infant rice pudding. Then transfer it to the finished product warehouse for storage at room temperature.

[0048] Example 3: Infant-labeled rice pudding of the present invention and its preparation The infant rice pudding of this invention comprises the following raw materials in parts by weight: 75 parts raw milk, 9 parts germ rice, 5 parts fresh cheese, and the remainder is water, based on 100 parts. The raw milk has a protein content of 4.2% and a fat content of 4.5%.

[0049] Preparation method: S1: Use 25℃ water to wash the rice to remove surface dust and any impurities it may contain.

[0050] S2: Use 55℃ hot water to help drain the rice grains.

[0051] S3: Centrifuge raw milk to obtain cream, then ultrafilter to obtain concentrated milk.

[0052] S4: Standardize raw milk according to the required indicators and then use it for future purposes.

[0053] S5: Use a compound fermentation agent (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey and set aside for later use.

[0054] S6: Weigh the standardized raw milk obtained in S4 and the cheese obtained in S5 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0055] S7: Mix the material obtained in S6 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 100 r / min for 25 minutes with stirring until the material is thick and smooth.

[0056] S8: Using a filling machine, the mixture obtained in S7 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot-filling temperature is 75℃ to obtain the semi-finished product of infant rice pudding.

[0057] S9: Transfer the semi-finished rice pudding obtained in S8 to a sterilizer and sterilize it under high temperature and high pressure. The sterilization conditions are 121℃ for 30 minutes to obtain the finished infant rice pudding. Then transfer it to the finished product warehouse for storage at room temperature.

[0058] Comparative Example 1 The comparative infant rice pudding of the present invention comprises the following raw materials in parts by weight: The infant rice pudding of the present invention comprises the following raw materials in parts by weight: 77 parts raw milk, 4 parts germ rice, 5 parts fresh cheese, and the remainder is water, based on 100 parts, wherein the raw milk has a protein content of 4.2% and a fat content of 4.5%.

[0059] Preparation method: S1: Use 25℃ water to wash the rice to remove surface dust and any impurities it may contain.

[0060] S2: Use 55℃ hot water to help drain the rice grains.

[0061] S3: Centrifuge raw milk to obtain cream, then ultrafilter to obtain concentrated milk.

[0062] S4: Standardize raw milk according to the required indicators and then use it for future purposes.

[0063] S5: Use a compound fermentation agent (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey and set aside for later use.

[0064] S6: Weigh the standardized raw milk obtained in S4 and the cheese obtained in S5 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0065] S7: Mix the material obtained in S6 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 100 r / min for 35 minutes with stirring until the material is thick and smooth.

[0066] S8: Using a filling machine, the mixture obtained in S7 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot-filling temperature is 75℃ to obtain the semi-finished product of infant rice pudding.

[0067] S9: Transfer the semi-finished rice pudding obtained in S8 to a sterilizer and sterilize it under high temperature and high pressure. The sterilization conditions are 121℃ for 25 minutes to obtain the finished infant rice pudding. Then transfer it to the finished product warehouse for storage at room temperature.

[0068] Comparative Example 2 The comparative infant rice pudding of the present invention comprises the following raw materials in parts by weight: The infant rice pudding of the present invention comprises the following raw materials in parts by weight: 75 parts raw milk, 9 parts germ rice, 5 parts fresh cheese, and the remainder is water, based on 100 parts, wherein the raw milk has a protein content of 4.2% and a fat content of 4.5%.

[0069] Preparation method: S1: Use 25℃ water to wash the rice to remove surface dust and any impurities it may contain.

[0070] S2: Use 55℃ hot water to help drain the rice grains.

[0071] S3: Centrifuge raw milk to obtain cream, then ultrafilter to obtain concentrated milk.

[0072] S4: Standardize raw milk according to the required indicators and then use it for future purposes.

[0073] S5: Use a compound fermentation agent (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey and set aside for later use.

[0074] S6: Weigh the standardized raw milk obtained in S4 and the cheese obtained in S5 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0075] S7: Mix the material obtained in S6 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 100 r / min for 35 minutes with stirring until the material is thick and smooth.

[0076] S8: Using a filling machine, the mixture obtained in S7 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot-filling temperature is 75℃ to obtain the finished infant rice pudding.

[0077] S9: Transfer the finished product obtained in S8 to a room temperature finished product warehouse for storage.

[0078] Comparative Example 3 The comparative infant rice pudding of the present invention comprises the following raw materials in parts by weight: The infant rice pudding of the present invention comprises the following raw materials in parts by weight: 77 parts raw milk, 9 parts germ rice, 5 parts fresh cheese, and the remainder is water, based on 100 parts. The raw milk has a protein content of 3.2% and a fat content of 3.4%.

[0079] Preparation method: S1: Use 25℃ water to wash the rice to remove surface dust and any impurities it may contain.

[0080] S2: Use 55℃ hot water to help drain the rice grains.

[0081] S3: Standardize raw milk to a protein content of 3.2% and a fat content of 3.4%, and pre-pasteurize it at 62-68℃ for 15-20 seconds.

[0082] S4: Use a compound starter culture (Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019 in a ratio of 4:2:1:1) to ferment raw milk at a constant temperature of 42℃ until its pH reaches 4.4-4.5. Then stop the fermentation, drain the whey, and set it aside for later use.

[0083] S5: Weigh the standardized raw milk obtained in S3 and the cheese obtained in S4 according to the product specifications, add them to the mixing pot, keep warm and stir at 55℃ for 5 min, and then homogenize the mixture under a homogenization pressure of 20 MPa.

[0084] S6: Mix the material obtained in S5 with the drained germ rice grains obtained in S2 according to the required weight of the formula, and cook at 90℃ and 100 r / min for 25 minutes with stirring until the material is thick and smooth.

[0085] S7: Using a filling machine, the mixture obtained from S6 after stirring and cooking is hot-filled into small cup containers according to the standard weight. The hot-filling temperature is 75℃ to obtain the semi-finished product of infant rice pudding.

[0086] S8: Transfer the semi-finished rice pudding obtained in S7 to a sterilizer and sterilize it under high temperature and high pressure. The sterilization conditions are 121℃ for 30 minutes to obtain the finished infant rice pudding. Then transfer it to the finished product warehouse for storage at room temperature.

[0087] Experimental Example 1: Sensory Evaluation of the Infant-Grade Rice Pudding of the Present Invention 1. Personnel setup: Sixteen food R&D personnel with sensory evaluation experience were selected to conduct sensory evaluations of samples that were cooled to 25°C and left to stand for 4 hours on the day of production using the scoring method shown in the table below. The total score was the average value, and the male-to-female ratio was 1:1.

[0088] 2. Sensory rating table is shown in Table 1. Table 1 Sensory Rating Table 3. 4. The test results are shown in Table 2. Table 2 Sensory Evaluation Results Color Flavor taste texture Total Score Example 1 9 35 28 17 89 Example 2 9 37 25 16 87 Example 3 8 37 21 17 83 Comparative Example 1 8 29 25 14 76 Comparative Example 2 7 30 18 12 67 Comparative Example 3 8 25 8 10 51 The processes and ingredient ratios of all three embodiments were within the recommended range, and the products performed well in terms of color, flavor, taste, and texture. Comparative Example 1 had a lower amount of germinated rice added, resulting in a softer texture and insufficient rice aroma. Comparative Example 2 did not undergo ultra-high temperature sterilization at 121℃ after the initial 90℃ cooking, making the rice grains harder and requiring chewing to swallow, resulting in a poor taste. Comparative Example 3 used raw milk that was not concentrated, resulting in insufficient milk aroma and a soft texture, earning it the lowest score.

[0089] Test Example 2: Water Separation and Viscosity 1. Water separation test method: Take 10 g of the infant rice pudding obtained from the above three examples and three comparative examples, place them in centrifuge tubes, and centrifuge at 3500 g centrifugation force and 25°C for 10 min. Weigh the supernatant and calculate the water separation rate of the infant rice pudding.

[0090] 2. Viscosity testing method: Use a conventional viscometer to measure the viscosity, and the material temperature should be 45℃ during the test.

[0091] 3. The results are shown in Table 3: Table 3 Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Water separation rate (%) 2.12±0.31 1.56±0.34 1.34±0.32 3.22±0.45 3.56±0.44 3.21±0.47 Viscosity (cp) 25436±21 27055±52 26895±36 20970±65 23577±22 23667±45 Because Comparative Example 1 used a smaller amount of germinated rice, less starch was dissolved during the process, resulting in a lower water separation rate at the end of the year. Comparative Example 2, lacking high-temperature sterilization, also suffered from reduced starch dissolution and gelatinization, leading to lower water separation rate and viscosity compared to the example. Furthermore, Comparative Example 2 had lower overall protein and fat content, affecting the overall dry matter content and cross-linking effect with starch, resulting in a higher water separation rate. Overall, an appropriate proportion of germinated rice, secondary ultra-high temperature sterilization, and good overall nutritional indicators are crucial for producing infant-grade rice pudding with a good texture and flavor. Combining these three factors is essential for producing infant-grade rice pudding with a stable texture and suitable taste.

[0092] Experimental Example 3, pH 1. pH measurement method: The samples of the experimental example and the comparative example were kept at a constant temperature of 25°C, and then the pH of the samples was measured and recorded using a pH meter.

[0093] 2. The results are shown in Table 4: Table 4 Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Day 0 of production 6.25 6.26 6.23 6.24 6.25 6.23 Day 3 of production 6.24 6.24 6.25 6.25 6.10 6.25 Day 7 of production 6.26 6.26 6.23 6.25 5.56 6.25 Month 1 of production 6.25 6.25 6.25 6.27 \ 6.23 Second month of production 6.17 6.24 6.24 6.18 \ 6.19 3rd month of production 6.23 6.19 6.20 6.23 \ 6.22 Since Comparative Example 2 was not sterilized at ultra-high temperature, the sample from this process could not be stored stably at room temperature. However, all other groups underwent ultra-high temperature sterilization, thus maintaining a stable pH level during their shelf life, indicating that the process can effectively extend the shelf life of infant rice pudding at room temperature.

Claims

1. A type of baby-labeled rice pudding, characterized in that, It consists of the following ingredients by weight: 70-85 parts raw milk, 5-10 parts germ rice, 5-10 parts fresh cheese, and the remainder is drinking water to make up to 100 parts; The fresh cheese is made by fermenting raw milk with a compound starter culture, which contains Bifidobacterium animalis subsp. lactis Bi-07, Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis HN019. The mass ratio of the four strains is (2-5):(1-3):(0.5-2):(0.5-2), and the total amount of starter culture added is 0.003% to 0.006% of the mass of raw milk.

2. The infant-labeled rice pudding according to claim 1, characterized in that: The raw milk has a protein content of 3.0%-3.8% and a fat content of 3.6%-4.2%.

3. The infant-labeled rice pudding according to claim 1, characterized in that: The germ rice mentioned is commercially available round germ rice with a germ retention rate of 85-95%.

4. The infant-labeled rice pudding according to claim 1, characterized in that: After standardization, the raw milk undergoes ultrafiltration and centrifugation to concentrate the protein and fat, producing concentrated milk with a protein content of 8%-10% and light cream with a fat content of 35%-45%. Then, it is combined with the raw milk according to the nutritional requirements of the final product, resulting in raw milk with a final protein content of 4.0%-4.5% and a fat content of 4.0%-5.0%.

5. The infant-labeled rice pudding according to claim 1, characterized in that: The germ rice has a branched-chain starch content between 25% and 35%.

6. A method for preparing infant rice pudding as described in claim 1, characterized in that, Includes the following steps: S1 Germ Rice Pretreatment: Wash germ rice with clean water at 25-30℃, and drain with hot water at 55-70℃; S2 Standardization of raw milk: Raw milk is centrifuged to separate the cream, ultrafiltered to obtain concentrated milk, and adjusted to a protein content of 4.0%–4.5% and a fat content of 4.0%–5.0% for later use; S3 Fresh Cheese Preparation: Take standardized raw milk, add compound starter culture, ferment at a constant temperature of 40-44℃ until pH 4.3-4.6, and drain the whey to obtain fresh cheese; S4 Mixing and Homogenization: Standardized raw milk and fresh cheese are mixed, kept at 50-60℃ and stirred for 5 minutes, and homogenized under 15-25MPa pressure; S5 Cooking and Shaping: Mix the homogenized material with the drained germ rice, stir and cook at 85-95℃ and 60-120r / min for 25-35 minutes until thick and smooth; S6 Hot filling: Hot filling into food-grade sealed containers at 70-80℃ to obtain semi-finished products; S7 High Temperature and High Pressure Sterilization: The semi-finished product is sent into the sterilization kettle and kept at 118-121℃ for 15-30 minutes to achieve commercial sterility. After cooling, it is stored at room temperature.

7. The method for preparing infant rice pudding according to claim 6, characterized in that: The preferred homogenization pressure for S4 is 20 MPa, and the heat preservation stirring temperature is 55°C.

8. The method for preparing infant rice pudding according to claim 6, characterized in that: The cooking temperature in S5 is 90℃, and the stirring speed is 100r / min; the hot filling temperature in S6 is 75℃; and the sterilization conditions in S7 are 121℃ and kept warm for 25-30 minutes.

9. The method for preparing infant rice pudding according to claim 6, characterized in that: The optimal ratio of the four strains of compound fermentation agent is Bi-07:Bb-12:HN001:HN019 = 4:2:1:1, with a total addition amount of 0.004% of the raw milk mass. The fermentation temperature is 42℃, and the final pH of the fermentation is 4.4 to 4.5.

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