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Method for preparing millet rice flour for infantile

A technology for infants and millet, which is applied in the field of preparation of millet rice noodles for infants and young children, can solve the problems of difficulty in fully absorbing the nutrients of millet porridge, rough taste of millet rice and millet porridge, and infants' dislike of eating, so as to achieve rich content and high color Golden color, low cost effect

Active Publication Date: 2008-07-09
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Millet is rich in nutrients, especially rich in vitamins, minerals, and trace elements. Completely developed, with weak digestive function, it is difficult to fully absorb the nutrients in millet porridge
The consumption of millet in our country is still limited to the level of primary processing such as steamed rice and porridge. Because millet rice and millet porridge have a rough taste and astringent aftertaste, there are disadvantages such as infants and young children who do not like to eat and are not easy to digest.
Although there is a method of steaming and grinding millet in our country to feed the paste, the processing is cumbersome and the taste is not delicate, which is not conducive to feeding infants and young children.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Millet 100g is mixed with glutinous rice in a weight ratio of 6:1, and washed twice with water at a volume ratio of 1:2, and the washed rice and water are heated at a volume ratio of 1:2. Keep at 100°C for 20 minutes, then mix rice and beating water at a volume ratio of 1:5, refine the pulp with a colloid mill, and then filter with a horizontal screw centrifuge at a centrifugal speed of 3500rpm. After filtering, the filtrate is mixed with ingredients, the ingredients are corn oil, soybean protein isolate, white granulated sugar, and skimmed milk powder, and the addition amounts are respectively 8%, 12%, 7%, and 22% of the dry weight of millet. The ingredients are fully mixed first, then mixed with the filtrate, and then passed through the colloid mill to fully mix and then homogenized. The primary pressure of the homogeneous is 30MPa, and the secondary pressure is 10MPa. Finally, the drum is dried, and the temperature of the drum is kept at 130-140°C.

Embodiment 2

[0025] Example 2: Millet 100g is mixed with sticky millet at a weight ratio of 5:1, washed with water for 3 times at a volume ratio of 1:3, and the washed rice and water are beaten at a volume ratio of 1:7, and then 60 mesh Filter through a sieve, heat the filtrate with steam, keep it for 10 minutes after boiling, lower the temperature of the feed liquid to 70°C, and mix the ingredients. The ingredients are corn oil, soybean protein isolate, white sugar, and skimmed milk powder. %, 12%, 10%, 8%, 20%, vitamins and trace elements are added according to the provisions of the national standard GB10769-1997. The ingredients are fully mixed first, then mixed with the filtrate, fully mixed in the mixing tank and then homogenized, the homogeneous primary pressure is 15MPa, the secondary pressure is 5MPa, and finally the drum is dried, and the temperature of the drum is kept at 130-140°C .

Embodiment 3

[0026] Embodiment 3: Millet 100g mixes with rice, polished glutinous rice with the weight ratio of 5: 0.5: 0.5, washes with water 2 times with the volume ratio of 1: 3, and the rice after washing and water are heated with the volume ratio of 1: 2.5, When the water boils, keep it at 100°C for 20 minutes, and then use a colloid mill to refine the pulp. The ratio of rice to beating water is 1:5. After filtering, the filtrate is mixed with ingredients, the ingredients are corn oil, soybean protein isolate, white granulated sugar, and skimmed milk powder, and the addition amounts are respectively 8%, 12%, 7%, and 22% of the dry weight of millet. The ingredients are fully mixed first, then mixed with the filtrate, and then passed through a colloid mill to fully mix and then homogenized. The pressure of the first stage of homogeneity is 15MPa, and the pressure of the second stage is 5MPa. Finally, the drum is dried, and the temperature of the drum is kept at 130-140 ° C.

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PUM

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Abstract

The invention discloses a preparation method of millet rice flour for infant which belongs to the preparation technology field of infant food. The millet and other rice are mixed according to the weight portion, rinsed, cooked, ground, filtered and homogenized and dried to obtain the millet rice flour. Or filtrate is obtained after raw beating, gelatinization and filtration, and the filtrate is mixed with the ingredients of vegetable oil, soy protein isolate, sugar and skim milk powder, and homogenized and dried to obtain the millet rice flour. Comparing with the existing rice flour for infant, the invention has more balanced and rich nutrient, especially high minerals contents and is more suitable to the physical development of infant. The invention has the advantages of simple, stable and reliable process, providing a fire-new method for the deep processing of the millet and having the wide prospects of industrial applications.

Description

technical field [0001] The invention belongs to the technical scope of infant food preparation, and in particular relates to a preparation method of infant millet rice flour processed by the deep processing technology of millet. Background technique [0002] Millet, also known as millet, was called Wo in ancient times. In northern my country, it is commonly known as millet, and it is called millet after shelling. It is native to my country and has a cultivation history of more than 8,000 years. Every 100 grams of millet contains 11.4 grams of protein, 3.8 grams of fat, and 75.1 grams of carbohydrates, which are no less than rice and wheat, and the protein content is higher than rice. Vitamin B 1 The content of millet ranks first among all grains, and millet is rich in mineral elements, especially the content of iron and phosphorus is 4.8 and 2.3 times that of rice. After giving birth, women in northern my country have the habit of cooking porridge with millet and brown s...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 郭顺堂石耀武吕艳春任建华李景妍曹永庆
Owner CHINA AGRI UNIV
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