Infant rice flour and preparation method thereof

Abstract

The invention belongs to the technical field of deep processing of infant foods and particularly relates to infant rice flour and a preparation method thereof. The infant rice flour is prepared by selecting unpolished rice and maize embryos which accord with the requirements and respectively account for 40 percent of the total weight of all the components and selecting black soybeans, endothelium corneum gigeriae galli, red beans and semen coicis as auxiliary materials, wherein the auxiliary materials account for 20 percent of the total weight of the components. The infant rice flour produced from the maize embryos and the soybeans is relatively high in plant protein content and is the best food and auxiliary food for many infants sensitive to milk protein.

Description

technical field [0001] The invention belongs to the technical field of infant food deep processing, in particular to an infant rice flour and a preparation method thereof. Background technique [0002] The International Breastfeeding Association recommends that complementary foods should be added to infants over 4-6 months of age. The defects of the current rice noodles are that the degree of α-modification of starch is not high, generally about 70%, and there are also disadvantages of poor product rehydration, long heating time, high energy consumption, and large loss of nutrients. Most of the rice noodles on the market are made of rice as the main ingredient, mixed with salt, etc. The nutrients in it cannot meet the nutritional needs of infants and young children, and its toxic and side effects are unknown, and there are certain safety hazards. Regular consumption will make people malnourished. This can lead to adverse reactions in infants and young children. SUMMARY OF...

AI Technical Summary

Problems solved by technology

The disadvantages of the current rice flour are that the degree of α-transformation of starch is not high, generally about 70%, and there are also disadvantages such as poor rehydration of the product, long heating time, high energy consumption, and large loss of nutrients.

Most of the rice noodles on the market are made of rice as the main ingredient and are mixed with salt, etc. The nutritional ingredients therein cannot meet the nutritional needs of infants and young children, and its toxic and side effects are unknown, so there are certain potential safety hazards. Regular consumption will cause malnutrition in the crowd. lead to adverse reactions in infants