CN112244209A - Organic infant nutritional rice flour added with yoghurt powder and preparation method thereof - Google Patents
Organic infant nutritional rice flour added with yoghurt powder and preparation method thereof Download PDFInfo
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- CN112244209A CN112244209A CN202011121698.4A CN202011121698A CN112244209A CN 112244209 A CN112244209 A CN 112244209A CN 202011121698 A CN202011121698 A CN 202011121698A CN 112244209 A CN112244209 A CN 112244209A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 115
- 235000009566 rice Nutrition 0.000 title claims abstract description 115
- 239000000843 powder Substances 0.000 title claims abstract description 90
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 49
- 235000013312 flour Nutrition 0.000 title claims abstract description 38
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 114
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 18
- 239000011707 mineral Substances 0.000 claims abstract description 18
- 239000011782 vitamin Substances 0.000 claims abstract description 18
- 229940088594 vitamin Drugs 0.000 claims abstract description 18
- 229930003231 vitamin Natural products 0.000 claims abstract description 18
- 235000013343 vitamin Nutrition 0.000 claims abstract description 18
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 claims abstract description 16
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- -1 compound vitamin Chemical class 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 241000195493 Cryptophyta Species 0.000 claims abstract description 8
- 229940114079 arachidonic acid Drugs 0.000 claims abstract description 8
- 235000021342 arachidonic acid Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 7
- 239000008399 tap water Substances 0.000 claims abstract description 6
- 235000020679 tap water Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000008213 purified water Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 238000005086 pumping Methods 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000011268 mixed slurry Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 239000006041 probiotic Substances 0.000 abstract description 4
- 235000018291 probiotics Nutrition 0.000 abstract description 4
- 230000003871 intestinal function Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 43
- 238000011049 filling Methods 0.000 description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000007689 inspection Methods 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 239000002184 metal Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000021262 sour milk Nutrition 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses organic infant nutritional rice flour added with yoghurt powder and a preparation method thereof, relating to the field of manufacturing of organic infant nutritional rice flour, and the organic infant nutritional rice flour is prepared from the following components in percentage by mass: 92 percent of organic rice, 1.77 percent of organic white granulated sugar, 1.5 percent of full cream milk powder, 2.5 percent of yoghurt powder, 0.1 percent of DHA algae oil powder, 0.1 percent of arachidonic acid powder, 1.5 percent of compound mineral, 0.03 percent of compound vitamin and 0.5 percent of fruit and vegetable powder, and the preparation method of the organic infant nutritional rice flour added with yoghurt powder comprises the following steps: selecting organic rice, automatically cleaning the organic rice by a rice washing machine by using normal-temperature tap water, soaking the organic rice for 5-10min, placing the organic rice on a screen, draining, and airing the rice for 10 min; the invention can keep the activity of the active probiotics in the yoghurt powder and the activity of the organic infant nutritional rice powder in the processing process, and after the infant eats the product, the infant nutritional rice powder can promote and improve the intestinal function of the infant, thereby ensuring that the product has higher nutritional value.
Description
Technical Field
The invention relates to the field of manufacturing of organic infant nutritional rice flour, in particular to organic infant nutritional rice flour added with yoghurt powder and a preparation method thereof.
Background
The sour milk powder is prepared by mixing and inoculating screened and domesticated streptococcus lactis and lactobacillus into sour milk, fermenting, and spray drying. The yogurt powder can maintain the activity, nutritional ingredients and flavor of the original leavening agent.
Yogurt is a favorite food for many people. It has high nutritive value, can promote digestion, is easy to absorb, can inhibit the production of enterotoxin, and can prolong life. Therefore, in recent years, the sales volume in the domestic market has been increasing, and the demand for the sales volume has often been short. In the process of making the yoghurt sold at present, strains can be put into production after being activated and expanded for many times, the production links are many, the period is long, the labor consumption is large, the operation skills are complicated, and the yoghurt is easy to pollute, so that the quality of the yoghurt is difficult to ensure. Since 1969, a new technology for producing yoghourt is researched through a plurality of tests, and the yoghourt powder is successfully prepared, fills the blank of the dairy food in China, and is produced in a few countries abroad.
The sour milk powder is sold without strict refrigeration conditions. The successful development of the yoghurt powder is beneficial to the balance of the whole-year production of yoghurt, the supply and demand relationship in the season with rich and thin adjustment, and the yoghurt powder is also very convenient to transport, carry and eat, and is promising in the future food industry and has high productivity.
The general yoghurt powder is made in China and has low purity, the yoghurt powder is rarely applied to infant nutritional rice flour, and particularly, the yoghurt powder is less applied to organic infant nutritional rice flour.
Most of the existing yoghurt powder is produced by a spray drying process, and the activity of active probiotics in the yoghurt powder cannot be reserved.
Disclosure of Invention
The invention aims to provide organic infant nutritional rice flour added with yoghurt powder and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
organic infant nutritional rice flour added with yoghurt powder is prepared from the following components in percentage by mass: 89-96% of organic rice, 0-8% of organic white granulated sugar, 1-2% of full cream milk powder, 2-5% of yoghurt powder, 0.1% of DHA algae oil powder, 0.1% of arachidonic acid powder, 1-2% of compound mineral, 0.02-0.05% of compound vitamin and 0-1% of fruit and vegetable powder.
As a further scheme of the invention: the paint comprises the following components in parts by weight: 92% of organic rice, 1.77% of organic white granulated sugar, 1.5% of full cream milk powder, 2.5% of yoghurt powder, 0.1% of DHA algae oil powder, 0.1% of arachidonic acid powder, 1.5% of compound mineral, 0.03% of compound vitamin and 0.5% of fruit and vegetable powder.
A preparation method of organic infant nutritional rice flour added with yoghurt powder comprises the following steps:
the method comprises the following steps: selecting organic rice, automatically cleaning the organic rice for a period of time by a rice washer by using normal-temperature tap water, soaking the organic rice for 5-10min when the supernate has no impurities, draining soaking water after the organic rice is soaked and softened, placing the organic rice on a screen, draining, and airing the rice for not less than 10 min;
step two: primarily crushing and sieving the drained organic rice by a crusher, wherein the mesh diameter of the sieve is 0.8 mm;
step three: adding purified water with a certain temperature into a sugar dissolving tank, slowly adding organic white granulated sugar while stirring until the organic white granulated sugar is completely dissolved, filtering by a pipeline filter, and then feeding into a pulp mixing tank to obtain sugar liquid;
step four: respectively stirring and dissolving the compound mineral substances and the compound vitamins by using 10kg of purified water;
step five: adding a small amount of purified water into a size mixing tank, pumping crushed organic rice flour, adding purified water while discharging, starting a stirrer, sequentially adding organic whole milk powder, DHA and ARA, simultaneously adding filtered sugar solution, pumping half of the rice flour, adding compound mineral substance and compound vitamin solution, and finally stirring for more than 5min to uniformly mix the materials after all the materials are added;
step six: grinding the uniformly mixed slurry by a colloid mill, pumping the slurry into a temporary storage tank, and starting a stirrer;
step seven: and starting a steam valve to preheat the roller dryer while starting material preparation, wherein the rotating speed of the roller is controlled to be 35-47 Hz. When the steam pressure and the rotating speed are kept stable, feeding can be carried out.
Step eight: extruding the rice flakes through a former, and crushing the rice flakes into uniform small pieces to obtain rice flakes;
step nine: adding yogurt powder into rice flake uniformly, and mixing with a mixer at 35.18Hz for 8-10 min; obtaining the organic infant nutritional rice flour.
As a further scheme of the invention: the cleaning time in the step one is 0.5-3 min.
As a further scheme of the invention: the temperature of the purified water in the third step is 80-100 ℃.
As a further scheme of the invention: the temperature of the purified water in the fifth step is 40-65 ℃.
As a further scheme of the invention: and the steam pressure in the roller dryer in the seventh step is 0.45-0.55 MPa.
Compared with the prior art, the invention has the beneficial effects that: the invention can keep the activity of the active probiotics in the yoghurt powder and the activity of the organic infant nutritional rice powder in the processing process, and after the infant eats the product, the infant nutritional rice powder can promote and improve the intestinal function of the infant, thereby ensuring that the product has higher nutritional value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Organic infant nutritional rice flour added with yoghurt powder is prepared from the following components in percentage by mass: 89% of organic rice, 6.78% of organic white granulated sugar, 1% of whole milk powder, 2% of yoghurt powder, 0.1% of DHA algae oil powder, 0.1% of arachidonic acid powder, 1% of compound mineral substances and 0.02% of compound vitamins.
A preparation method of organic infant nutritional rice flour added with yoghurt powder comprises the following steps:
step 1) checking and accepting all production raw and auxiliary materials and packing materials;
step 2), measuring and feeding organic rice;
step 3) automatically cleaning the organic rice for 0.5-3min by using normal-temperature tap water through a rice washing machine, soaking the organic rice for 5-10min when the supernatant has no impurities, draining soaking water after the organic rice is soaked and softened, placing the organic rice on a screen, and draining, wherein the rice airing time is not less than 10 min;
step 4), preliminarily crushing the drained organic rice by a crusher, wherein the aperture of a screen mesh is 0.8 mm;
step 5) adding purified water with the temperature of 80-100 ℃ into a sugar dissolving tank, slowly adding organic white granulated sugar while stirring until the organic white granulated sugar is completely dissolved, filtering by a pipeline filter (not less than 60 meshes), and then feeding into a size mixing tank;
step 6), respectively stirring and dissolving the compound minerals and the compound vitamins by using 10kg of purified water;
step 7) adding a small amount of purified water (40-65 ℃) into a size mixing tank, pumping crushed organic rice flour, adding purified water (the final water addition amount is 130-170kg) while discharging powder, starting a stirrer, sequentially adding organic whole milk powder, DHA and ARA, simultaneously adding filtered sugar liquor, after the rice flour is pumped into a half, adding a compound mineral substance and a compound vitamin solution, and finally stirring for more than 5min to uniformly mix the materials after all the materials are added;
step 8), grinding the uniformly mixed slurry by a colloid mill, pumping the ground slurry into a temporary storage tank, and starting a stirrer;
and 9) starting the material preparation, and simultaneously starting a steam valve preheating roller dryer, wherein the steam pressure is controlled to be 0.45-0.55MPa, and the roller rotating speed is controlled to be 35-47 Hz. When the steam pressure and the rotating speed are kept stable, feeding can be carried out.
Step 10), extruding the rice chips by a former (crusher) and crushing the rice chips into uniform small pieces, wherein the size of the rice chips is adjusted according to a screen of the crusher;
step 11) a batcher uses an electronic scale to weigh various raw materials and auxiliary materials according to the requirements of a product formula table;
step 12), mixing time is 8-10min, and the rotating speed is 35.18 Hz;
step 13), the product completely passes through a blanking pipeline provided with a metal detector before entering a filling machine;
and 14) automatically and roughly weighing by the filling machine, feeding the insufficient weight back to the filling machine system, and automatically replenishing the insufficient weight and then accurately weighing to ensure the net content of the product. Automatically vacuumizing, filling nitrogen and sealing the canned products by a can sealing machine;
step 15), conveying the canned product into an outer packaging workshop through a conveyor belt, and labeling and coding the canned product at the bottom of the can through a floor type labeling machine and a laser machine;
step 16) automatically boxing and stacking canned products according to boxing specifications through a manipulator and a stacking robot, wherein the boxed products are manually boxed, sealed and stacked;
step 17), the storage environment of the finished product is kept clean, dry and ventilated, and the product is placed away from the wall, off the ground and in a subarea;
and 18) performing standard inspection on all finished products according to finished products, issuing a qualified inspection report sheet, and then arranging shipment according to finished product management regulations and orders of companies.
Example 2
Organic infant nutritional rice flour added with yoghurt powder is prepared from the following components in percentage by mass: 89% of organic rice, 0.75% of organic white granulated sugar, 2% of full cream milk powder, 5% of yoghurt powder, 0.1% of DHA algae oil powder, 0.1% of arachidonic acid powder, 2% of compound mineral substances, 0.05% of compound vitamins and 1% of fruit and vegetable powder.
A preparation method of organic infant nutritional rice flour added with yoghurt powder comprises the following steps:
step 1) checking and accepting all production raw and auxiliary materials and packing materials;
step 2), measuring and feeding organic rice;
step 3) automatically cleaning the organic rice for 0.5-3min by using normal-temperature tap water through a rice washing machine, soaking the organic rice for 5-10min when the supernatant has no impurities, draining soaking water after the organic rice is soaked and softened, placing the organic rice on a screen, and draining, wherein the rice airing time is not less than 10 min;
step 4), preliminarily crushing the drained organic rice by a crusher, wherein the aperture of a screen mesh is 0.8 mm;
step 5) adding purified water with the temperature of 80-100 ℃ into a sugar dissolving tank, slowly adding organic white granulated sugar while stirring until the organic white granulated sugar is completely dissolved, filtering by a pipeline filter (not less than 60 meshes), and then feeding into a size mixing tank;
step 6), respectively stirring and dissolving the compound minerals and the compound vitamins by using 10kg of purified water;
step 7) adding a small amount of purified water (40-65 ℃) into a size mixing tank, pumping crushed organic rice flour, adding purified water (the final water addition amount is 130-170kg) while discharging powder, starting a stirrer, sequentially adding organic whole milk powder, DHA and ARA, simultaneously adding filtered sugar liquor, after the rice flour is pumped into a half, adding a compound mineral substance and a compound vitamin solution, and finally stirring for more than 5min to uniformly mix the materials after all the materials are added;
step 8), grinding the uniformly mixed slurry by a colloid mill, pumping the ground slurry into a temporary storage tank, and starting a stirrer;
and 9) starting a steam valve preheating roller dryer while starting material preparation, wherein the steam pressure is controlled to be 0.45-0.55MPa, and the rotating speed of the roller is controlled to be 35-47 Hz. When the steam pressure and the rotating speed are kept stable, feeding can be carried out.
Step 10), extruding the rice chips by a former (crusher) and crushing the rice chips into uniform small pieces, wherein the size of the rice chips is adjusted according to a screen of the crusher;
step 11) a batcher uses an electronic scale to weigh various raw materials and auxiliary materials according to the requirements of a product formula table;
step 12), mixing time is 8-10min, and the rotating speed is 35.18 Hz;
step 13), the product completely passes through a blanking pipeline provided with a metal detector before entering a filling machine;
and 14) automatically and roughly weighing by the filling machine, feeding the insufficient weight back to the filling machine system, and automatically replenishing the insufficient weight and then accurately weighing to ensure the net content of the product. Automatically vacuumizing, filling nitrogen and sealing the canned products by a can sealing machine;
step 15), conveying the canned product into an outer packaging workshop through a conveyor belt, and labeling and coding the canned product at the bottom of the can through a floor type labeling machine and a laser machine;
step 16) automatically boxing and stacking canned products according to boxing specifications through a manipulator and a stacking robot, wherein the boxed products are manually boxed, sealed and stacked;
step 17), the storage environment of the finished product is kept clean, dry and ventilated, and the product is placed away from the wall, off the ground and in a subarea;
and 18) performing standard inspection on all finished products according to finished products, issuing a qualified inspection report sheet, and then arranging shipment according to finished product management regulations and orders of companies.
Example 3
Organic infant nutritional rice flour added with yoghurt powder is prepared from the following components in percentage by mass: 2 percent of organic rice, 1.77 percent of organic white granulated sugar, 1.5 percent of full cream milk powder, 2.5 percent of yoghurt powder, 0.1 percent of DHA algae oil powder, 0.1 percent of arachidonic acid powder, 1.5 percent of compound mineral, 0.03 percent of compound vitamin and 0.5 percent of fruit and vegetable powder.
A preparation method of organic infant nutritional rice flour added with yoghurt powder comprises the following steps:
step 1) checking and accepting all production raw and auxiliary materials and packing materials;
step 2), measuring and feeding organic rice;
step 3) automatically cleaning the organic rice for 0.5-3min by using normal-temperature tap water through a rice washing machine, soaking the organic rice for 5-10min when the supernatant has no impurities, draining soaking water after the organic rice is soaked and softened, placing the organic rice on a screen, and draining, wherein the rice airing time is not less than 10 min;
step 4), preliminarily crushing the drained organic rice by a crusher, wherein the aperture of a screen mesh is 0.8 mm;
step 5) adding purified water with the temperature of 80-100 ℃ into a sugar dissolving tank, slowly adding organic white granulated sugar while stirring until the organic white granulated sugar is completely dissolved, filtering by a pipeline filter (not less than 60 meshes), and then feeding into a size mixing tank;
step 6), respectively stirring and dissolving the compound minerals and the compound vitamins by using 10kg of purified water;
step 7) adding a small amount of purified water (40-65 ℃) into a size mixing tank, pumping crushed organic rice flour, adding purified water (the final water addition amount is 130-170kg) while discharging powder, starting a stirrer, sequentially adding organic whole milk powder, DHA and ARA, simultaneously adding filtered sugar liquor, after the rice flour is pumped into a half, adding a compound mineral substance and a compound vitamin solution, and finally stirring for more than 5min to uniformly mix the materials after all the materials are added;
step 8), grinding the uniformly mixed slurry by a colloid mill, pumping the ground slurry into a temporary storage tank, and starting a stirrer;
and 9) starting a steam valve preheating roller dryer while starting material preparation, wherein the steam pressure is controlled to be 0.45-0.55MPa, and the rotating speed of the roller is controlled to be 35-47 Hz. When the steam pressure and the rotating speed are kept stable, feeding can be carried out.
Step 10), extruding the rice chips by a former (crusher) and crushing the rice chips into uniform small pieces, wherein the size of the rice chips is adjusted according to a screen of the crusher;
step 11) a batcher uses an electronic scale to weigh various raw materials and auxiliary materials according to the requirements of a product formula table;
step 12), mixing time is 8-10min, and the rotating speed is 35.18 Hz;
step 13), the product completely passes through a blanking pipeline provided with a metal detector before entering a filling machine;
and 14) automatically and roughly weighing by the filling machine, feeding the insufficient weight back to the filling machine system, and automatically replenishing the insufficient weight and then accurately weighing to ensure the net content of the product. Automatically vacuumizing, filling nitrogen and sealing the canned products by a can sealing machine;
step 15), conveying the canned product into an outer packaging workshop through a conveyor belt, and labeling and coding the canned product at the bottom of the can through a floor type labeling machine and a laser machine;
step 16) automatically boxing and stacking canned products according to boxing specifications through a manipulator and a stacking robot, wherein the boxed products are manually boxed, sealed and stacked;
step 17), the storage environment of the finished product is kept clean, dry and ventilated, and the product is placed away from the wall, off the ground and in a subarea;
and 18) performing standard inspection on all finished products according to finished products, issuing a qualified inspection report sheet, and then arranging shipment according to finished product management regulations and orders of companies.
The invention can keep the activity of the active probiotics in the yoghurt powder and the activity of the organic infant nutritional rice powder in the processing process, and after the infant eats the product, the infant nutritional rice powder can promote and improve the intestinal function of the infant, thereby ensuring that the product has higher nutritional value.
Claims (7)
1. The organic infant nutritional rice flour added with the yoghurt powder is characterized by being prepared from the following components in percentage by mass: 89-96% of organic rice, 0-8% of organic white granulated sugar, 1-2% of full cream milk powder, 2-5% of yoghurt powder, 0.1% of DHA algae oil powder, 0.1% of arachidonic acid powder, 1-2% of compound mineral, 0.02-0.05% of compound vitamin and 0-1% of fruit and vegetable powder.
2. The organic infant nutritional rice flour added with the yoghurt powder as claimed in claim 1, which is characterized by comprising the following components in parts by weight: 92% of organic rice, 1.77% of organic white granulated sugar, 1.5% of full cream milk powder, 2.5% of yoghurt powder, 0.1% of DHA algae oil powder, 0.1% of arachidonic acid powder, 1.5% of compound mineral, 0.03% of compound vitamin and 0.5% of fruit and vegetable powder.
3. The preparation method of the organic infant nutritional rice flour added with the yoghurt powder as claimed in any one of claims 1-2, which comprises the following steps:
the method comprises the following steps: selecting organic rice, automatically cleaning the organic rice for a period of time by a rice washer by using normal-temperature tap water, soaking the organic rice for 5-10min when the supernate has no impurities, draining soaking water after the organic rice is soaked and softened, placing the organic rice on a screen, draining, and airing the rice for not less than 10 min;
step two: primarily crushing and sieving the drained organic rice by a crusher, wherein the mesh diameter of the sieve is 0.8 mm;
step three: adding purified water with a certain temperature into a sugar dissolving tank, slowly adding organic white granulated sugar while stirring until the organic white granulated sugar is completely dissolved, filtering by a pipeline filter, and then feeding into a pulp mixing tank to obtain sugar liquid;
step four: respectively stirring and dissolving the compound mineral substances and the compound vitamins by using 10kg of purified water;
step five: adding a small amount of purified water into a size mixing tank, pumping crushed organic rice flour, adding purified water while discharging, starting a stirrer, sequentially adding organic whole milk powder, DHA and ARA, simultaneously adding filtered sugar solution, pumping half of the rice flour, adding compound mineral substance and compound vitamin solution, and finally stirring for more than 5min to uniformly mix the materials after all the materials are added;
step six: grinding the uniformly mixed slurry by a colloid mill, pumping the slurry into a temporary storage tank, and starting a stirrer;
step seven: and starting a steam valve to preheat the roller dryer while starting material preparation, wherein the rotating speed of the roller is controlled to be 35-47 Hz. Feeding materials when the steam pressure and the rotating speed are stable;
step eight: extruding the rice flakes through a former, and crushing the rice flakes into uniform small pieces to obtain rice flakes;
step nine: adding yogurt powder into rice flake uniformly, and mixing with a mixer at 35.18Hz for 8-10 min; obtaining the organic infant nutritional rice flour.
4. The method for preparing organic infant nutritional rice flour with the addition of yoghurt powder as claimed in claim 3, wherein the washing time in the first step is 0.5-3 min.
5. The method for preparing organic infant nutritional rice flour with the addition of yoghurt powder as claimed in claim 3, wherein the temperature of the purified water in the third step is 80-100 ℃.
6. The method for preparing organic infant nutritional rice flour with yoghurt powder added thereto as claimed in claim 3, wherein the temperature of the purified water in the fifth step is 40-65 ℃.
7. The method for preparing organic infant nutritional rice flour with added yoghurt powder as claimed in claim 3, wherein the steam pressure in the drum dryer in the seventh step is 0.45-0.55 MPa.
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| CN117016718A (en) * | 2023-06-06 | 2023-11-10 | 青岛然之味生物科技有限公司 | Processing method and processing equipment for stabilizing nutrients in infant rice |
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