Auxiliary rice flour for infants and preparation method of auxiliary rice flour

Abstract

The invention relates to an auxiliary rice flour for infants and a preparation method of the auxiliary rice flour. The auxiliary rice flour is mainly formed by refining rice flour ground with water, whole milk powder, white granulated sugar, cream, calcium lactate, zinc gluconate, ferrous gluconate, fructo-oligose, soyabean lecithin, beta-carotene, niacin, docosahexaenoic acid, arachidonic acid, vitamin A, vitamin D3, vitamin B1, superfine lily powder, superfine radix polygonati officinalis powder, superfine Chinese date powder and superfine tremella powder. The auxiliary rice flour is prepared through the steps of superfine grinding, pelleting, microwave sterilizing and the like. The preparation method is simple and feasible, the auxiliary rice flour is suitable for large-scale industrial production, a new formula is adopted, lily, radix polygonati officinalis, Chinese dates and tremella are added and ground superfinely, and effective constituents can be directly absorbed, and the functions of adjusting immunity and improving constipation are achieved; the adopted production technology remains nutritional ingredients of food, the loss is reduced, the solubility is high, energy is saved, and consumption is reduced; the microwave sterilization manner is adopted, so that various microorganisms comprising bacillus can be killed thoroughly, and the product quality safety is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of cereal supplementary food for infants, and in particular relates to supplementary rice noodles for infants and a preparation method thereof. Background technique [0002] The traditional preparation of auxiliary rice noodles for infants and young children adopts production processes such as roller cooking, drying, and crushing. 1. The expansion of the roller (too much steam pressure) causes the surface of the roller to be cut off by the blade. Although a high magnet is used for adsorption, there is still a major safety hazard of leakage; in addition, the loss rate of various effective ingredients of vitamins after high-temperature cooking reaches 20. %, serious consumption. Roller cooking and drying uses steam heating, which also consumes a lot of energy. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the traditional infant auxiliary rice noo...

AI Technical Summary

Problems solved by technology

[0002] The traditional preparation of auxiliary rice noodles for infants and young children adopts production processes such as roller cooking, drying, and crushing. 1. The expansion of the roller (too much steam pressure) causes the surface of the roller to be cut off by the blade. Although a high magnet is used for adsorption, there is still a major safety hazard of leakage; in addition, the loss rate of various effective ingredients of vitamins after high-temperature cooking reaches 20. %, serious consumption

Roller cooking and drying use steam heating, which also consumes a lot of energy