CN101773226B - Nutrient granular noodles suitable for infants and machining process thereof - Google Patents
Nutrient granular noodles suitable for infants and machining process thereof Download PDFInfo
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- CN101773226B CN101773226B CN2010101225343A CN201010122534A CN101773226B CN 101773226 B CN101773226 B CN 101773226B CN 2010101225343 A CN2010101225343 A CN 2010101225343A CN 201010122534 A CN201010122534 A CN 201010122534A CN 101773226 B CN101773226 B CN 101773226B
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Abstract
The invention provides nutrient granular noodles suitable for infants and a machining process thereof. The machining process of the granular noodles of the invention sequentially comprises the following steps: preparing noodles, and pre-gelatinizing, crushing and sieving the noodles to obtain the granular noodles. By adopting the pre-gelatinizing process, the invention improves the gelatinizing degree of products, enables the noodles to be crushed into granules, improves the alpha degree of the products by more than one time, shortens the cooking time, reduces the loss of nutrient substances, and enables the taste of the noodles to be smooth, thereby being favorable for infants to chew, swallow, digest and absorb the noodles.
Description
Technical field
The present invention relates to field of food, be specifically related to be suitable for the nutrient granular noodles and the processing technology thereof of infants.
Background technology
Dietetic nutrition is the material base that baby grows up, and each father and mother hopes that the child of oneself can grow up healthy and sound.The infant is in the peak time of growing, and its physique, psychology, intelligence are all grown fast, and this phase development degree how, child influenced throughout one's life very big.In this period,, all can grow and the very important influence of healthy generation to it to child's daily nursing, diet treatment etc.The infant grows characteristics are respectively arranged each period, and the requirement of required various nutrition of infant and nutrient has nothing in common with each other.According to child nutrition expert's research experience, 7-9 month baby in its diet, can carry out the transition to masticable soft solid food (like mashed face, broken dish shell egg, minced meat) by cement paste food gradually.
Noodles are staple food kinds more common in the daily life; But; The nutritional factors required according to the infant; Can be few to the nutrition staple food of each growth period characteristic of infant, especially still less, and exist and hot plate overlong time, face body and be difficult for thoroughly cooked, infant and chew shortcomings such as inconvenience, loss of nutritional ingredients are big to the phase infant's that grinds one's teeth in sleep nutrition staple food face.
According to the infant growth demand; Add nutriments such as DHA, vitamin, calcium and trace element; Help this stage physical growth of children to grow, and heat-sensitive substances such as DHA, part vitamin reduce rapidly along with the growth of heat time heating time and heating-up temperature; Therefore, shortening the face body time of hotting plate is the effective way that reduces nutrient loss.
Summary of the invention
The objective of the invention is to overcome defective of the prior art, disclose a kind of infant nutrient particle face and processing technology thereof.
The present invention shortens the face body and hots plate the time through effectively controlling the gelatinization degree of particle face, thereby reduces the nutrient loss after the particle face is hotted plate.
The invention provides a kind of nutrient granular noodles processing technology that is suitable for infants, comprise the following steps: to prepare noodles successively, with noodles through in advance gelatinization, the back acquisition particle face of pulverizing and sieve.
Said noodles can adopt conventional method preparation, as raw material through successively after vacuum and face, maturation, calendering cut-out be shaped to noodles.
The flour of said noodles can be various conventional flours, like refined powder, a special powder, also can be the flour like children's special flour for needles class of flour mill distributed in demand.Better also is added with one or more nutrients in the raw material of noodles.
Said nutrient is selected from nutriments such as DHA, vitamin, calcium and trace element.
Moisture in the said noodles is 25～50% (percentage by weights).
The method of said preparatory gelatinization is: noodles were placed under 70～100 ℃ of temperature 60～90 minutes, make the noodles water content be reduced to 12～14%, thereby reach the preparatory gelatinization of noodles.Through gelatinization processing in advance, face body α degree is controlled to be 1.9-3.3, preferably 2.7-3.3, more preferably 2.7-3.2.
Preferably, gelatinization point is 80 ℃ in advance, and the time is 90 minutes.
Said pulverizing and the method for sieving are: the noodles after preparatory gelatinization is handled are pulverized with pulverizer, and filter out the particle that average grain diameter is 1.5mm～2.5mm.
After preparing the particle face, can after weighing, packing, make finished product.
The present invention further provides the particle face that obtains through above-mentioned processing technology.
The present invention adopts preparatory gelatinization technology to improve the product gelatinization degree, and flour is broken into the particle of 1.5mm～2.5mm, controls its α degree, shortens and hots plate the time, and particle face of the present invention is needed hots plate the time at most than without the shortening of gelatinization product is over half in advance.Having reduced the loss of nutriment, and made mouthfeel more lubricated, helped the infant and chew and swallow and digest and assimilate, is a kind of kind of pressing close to the characteristics that baby's physical growth of children grows more.
The specific embodiment
Embodiment 1
Flour 200g adds water 80g, after vacuum and face, maturation, calendering, cuts off being shaped to noodles, and the noodles that cut off moulding were placed 80 ℃ of temperature following 90 minutes, and the face body water content of making is reduced to 13%, thereby reaches the preparatory gelatinization of noodles.Noodles after the preparatory gelatinization processing are pulverized, and filtered out the particle face that average grain diameter is 1.5mm～2.5mm, after weighing, packing, make finished product.
Embodiment 2
Flour 200g adds water 70g, after vacuum and face, maturation, calendering, cuts off being shaped to noodles, and the noodles that cut off moulding were placed 70 ℃ of temperature following 80 minutes, and the face body water content of making is reduced to 12%, thereby reaches the preparatory gelatinization of noodles.Noodles after the preparatory gelatinization processing are pulverized, and filtered out the particle face that average grain diameter is 1.5mm～2.5mm, after weighing, packing, make finished product.
Embodiment 3
Flour 200g adds water 80g, after vacuum and face, maturation, calendering, cuts off being shaped to noodles, and the noodles that cut off moulding were placed 100 ℃ of temperature following 90 minutes, and the face body water content of making is reduced to 14%, thereby reaches the preparatory gelatinization of noodles.Noodles after the preparatory gelatinization processing are pulverized with pulverizer, and filtered out the particle face that average grain diameter is 1.5mm～2.5mm, after weighing, packing, make finished product.
Embodiment 4 preparatory gelatinization treatment process are to the influence of particle face
Adopt the method among the embodiment 1 to prepare the particle face, wherein, the parameter in the gelatinization process using following table in advance, the α degree that records, hot plate the time (min) and subjective appreciation as shown in the table:
Preparatory gelatinization particle face experimental data
3 explanations:
1, all be ground into the particle of 1.5mm～2.5mm before product is hotted plate, the time of hotting plate is till water is opened adding face body and started at, no white core soft to the face body;
2, in the subjective appreciation "+" more multilist show that the product mouthfeel is good more.Assessment method is with reference to SB/T10137-93 method " noodle flour cooking test "
3, the α degree was measured with reference to " iodine is colourity and measures "
Can find out that by last table in advance gelatinization time is at 90 minutes, temperature 80 ℃ the time, effect be the best.At this moment, the time of hotting plate shortened to 2 minutes by 5 minutes, and smooth being prone to of particle face mouthfeel swallows, and is beneficial to infants.
Claims (7)
1. infant nutrient particle face processing technology that is suitable for infants; It is characterized in that; Comprise the following steps: to prepare noodles successively, noodles were placed 80 ℃ of temperature following 90 minutes, make the noodles water content be reduced to 12～14%; Face body α degree is controlled to be 1.9-3.3, the back acquisition particle face of pulverizing and sieve.
2. be suitable for the infant nutrient particle face processing technology of infants according to claim 1, it is characterized in that the moisture in the noodles of preparation is 25～50%.
3. be suitable for the infant nutrient particle face processing technology of infants according to claim 1, it is characterized in that, said noodles make for raw material is cut off moulding successively after vacuum and face, maturation and calendering.
4. like the said infant nutrient particle face processing technology that is suitable for infants of claim 3, it is characterized in that the flour of preparation noodles is children's special flour for needles.
5. like the said infant nutrient particle face processing technology that is suitable for infants of claim 4, it is characterized in that, also be added with one or more nutrients in the said noodle preparation raw material.
6. be suitable for the infant nutrient particle face processing technology of infants according to claim 1, it is characterized in that, said pulverizing and the method for sieving are: noodles are pulverized with pulverizer, and filtered out the particle that average grain diameter is 1.5mm～2.5mm.
7. an infant nutrient particle face that is suitable for infants is prepared by the said processing technology of arbitrary claim among the claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101225343A CN101773226B (en) | 2010-03-11 | 2010-03-11 | Nutrient granular noodles suitable for infants and machining process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101225343A CN101773226B (en) | 2010-03-11 | 2010-03-11 | Nutrient granular noodles suitable for infants and machining process thereof |
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| Publication Number | Publication Date |
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| CN101773226A CN101773226A (en) | 2010-07-14 |
| CN101773226B true CN101773226B (en) | 2012-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101225343A Active CN101773226B (en) | 2010-03-11 | 2010-03-11 | Nutrient granular noodles suitable for infants and machining process thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995486A (en) * | 2016-05-17 | 2016-10-12 | 成都鲜美诚食品有限公司 | Preparation method noodle complementary food for infants |
| CN106071779A (en) * | 2016-06-08 | 2016-11-09 | 湖北三杰农业产业化有限公司 | A kind of Fructus Tritici aestivi fish roe face |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057568A (en) * | 1991-04-13 | 1992-01-08 | 许子岱 | Process of producing granulated wheaten food |
| CN1069634A (en) * | 1991-08-21 | 1993-03-10 | 胡建平 | The preparation method of small volumn fastfood |
| CN101019671A (en) * | 2007-02-27 | 2007-08-22 | 蓝子花 | Ham noodles and the making process |
| CN101028047A (en) * | 2007-04-26 | 2007-09-05 | 青岛百乐麦食品有限公司 | Production of instant granular noodles |
-
2010
- 2010-03-11 CN CN2010101225343A patent/CN101773226B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057568A (en) * | 1991-04-13 | 1992-01-08 | 许子岱 | Process of producing granulated wheaten food |
| CN1069634A (en) * | 1991-08-21 | 1993-03-10 | 胡建平 | The preparation method of small volumn fastfood |
| CN101019671A (en) * | 2007-02-27 | 2007-08-22 | 蓝子花 | Ham noodles and the making process |
| CN101028047A (en) * | 2007-04-26 | 2007-09-05 | 青岛百乐麦食品有限公司 | Production of instant granular noodles |
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| CN101773226A (en) | 2010-07-14 |
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