CN115176967A - High-calcium high-iron child growth rice flour rich in lysine and production process thereof - Google Patents
High-calcium high-iron child growth rice flour rich in lysine and production process thereof Download PDFInfo
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- CN115176967A CN115176967A CN202210842589.4A CN202210842589A CN115176967A CN 115176967 A CN115176967 A CN 115176967A CN 202210842589 A CN202210842589 A CN 202210842589A CN 115176967 A CN115176967 A CN 115176967A
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- rice flour
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- lysine
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 206
- 235000009566 rice Nutrition 0.000 title claims abstract description 206
- 235000013312 flour Nutrition 0.000 title claims abstract description 151
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 239000004472 Lysine Substances 0.000 title claims abstract description 52
- 239000011575 calcium Substances 0.000 title claims abstract description 47
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 47
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 title claims abstract description 27
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- 238000012545 processing Methods 0.000 claims abstract description 15
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- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 74
- 230000035764 nutrition Effects 0.000 claims description 46
- 239000003623 enhancer Substances 0.000 claims description 45
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 27
- 235000019766 L-Lysine Nutrition 0.000 claims description 25
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- 235000019155 vitamin A Nutrition 0.000 claims description 17
- 239000011719 vitamin A Substances 0.000 claims description 17
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- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 17
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- 150000001720 carbohydrates Chemical class 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
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- 235000012041 food component Nutrition 0.000 claims description 6
- 229930003270 Vitamin B Natural products 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 40
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- 235000007558 Avena sp Nutrition 0.000 description 1
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- 241000209140 Triticum Species 0.000 description 1
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- 235000008452 baby food Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to high-calcium high-iron child growth rice flour rich in lysine and a production process thereof, wherein the production process comprises the following steps: screening rice; extruding and puffing; primary mixing; totally mixing; sterilizing; and (6) packaging and boxing. The production process of the invention can improve the extrusion puffing effect of rice and improve the water absorption and the mixing property of the rice flour by further optimizing the extrusion puffing equipment and the process parameters and controlling the water content of the puffed rice flour; by adopting the primary mixing quality mixing twice, the multiple total mixing and the optimal mixing time control, the mixing is more thorough, the agglomeration is not easy to occur, the product is more stable, the obtained product rice flour is rich in lysine, the comprehensive nutritional value is high, and the rice flour is suitable for the growth requirements of children.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-calcium high-iron child growth rice flour rich in lysine and a production process thereof.
Background
The infant rice flour is an auxiliary food for supplementing infant nutrition in the infant weaning period when breast milk or infant formula food cannot meet the infant nutrition demand, and is an auxiliary food which is prepared by taking rice (or one or more grains such as millet, barley, wheat, oat and the like) as a main raw material, selectively adding white granulated sugar, vegetables, fruits, eggs, meat and the like, adding a proper amount of nutrition enhancer and (or) other auxiliary materials and is suitable for infants and young children with the age of more than 6 months.
The domestic processing of instant rice flour mainly comprises a roller drying method (semi-wet method) and an extrusion puffing method (dry method). The roller drying method comprises the processes of soaking, grinding, drying, cooling and the like, and has the disadvantages of relatively complex process, more time consumption, uneven heating of the obtained rice flour, serious nutrient damage, poor dissolving and blending property and easy caking. In the process of extrusion puffing for preparing rice flour by a general extrusion puffing method (dry method), although the reduction of the water content of materials, the increase of the content of reducing sugar and the change of the crude fat and fatty acid value of the materials occur, some nutrient components are easier to digest, the water absorption and the reconstitution property of the rice flour are also poorer and are easy to agglomerate due to overhigh and uneven heating temperature, and the nutrient loss is serious.
Lysine is one of essential amino acids, and has effects in promoting human development, enhancing immunity, and improving central nervous tissue function. The food added with lysine is not only beneficial to promoting the secretion of pepsin and hydrochloric acid and improving the appetite of children, but also beneficial to the growth and development of children. The content of lysine in food can be improved by adding lysine, but at present, the related patents of adding lysine in instant rice flour products are less.
Because each nutrient of the rice is easy to be oxidized and damaged in the processing process and the loss of the nutrient components is serious, the development of the production process of the rice flour rich in lysine, which can make up the nutrient component loss caused by the existing production process, is very necessary.
Disclosure of Invention
The invention aims to provide high-calcium high-iron child growth rice flour rich in lysine and a production process thereof, and the production process optimizes a heating process and parameters of an extrusion technology, so that the produced rice flour has the advantages of good water absorption, good brewing property, high solubility and low caking tendency; by adding the nutrition enhancer, the obtained rice flour has high lysine content, and the nutritional value of the rice flour is improved.
The invention provides a production process of high-calcium high-iron child growth rice flour rich in lysine, which comprises the following steps:
s1, rice screening: selecting hulled rice as main ingredient;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine, crushing the rice and then sieving the crushed rice by using a 80-mesh sieve to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 20-30min, adding the rest formula amount of puffed rice flour and nutrition enhancer, and continuously mixing for 20-30min to obtain a primary mixed sample;
s4, total mixing: adding the primary mixed sample into a total mixing tank in a stirring state according to batches, and continuously stirring for 20-40min after the addition is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
In the puffing process of rice, the heating effect of the sleeve of the extruder and the extruding and shearing effect of the screw ensure that the material is suddenly returned to the normal temperature and normal pressure environment after being extruded out of the die from the sleeve with high temperature, high pressure and high shearing, and the moisture in the material is quickly evaporated in the process, so that the moisture content is reduced; during the extrusion process, starch is degraded and the amount of dextrin and reducing sugar is increased; the raw starch is changed into alpha starch from beta starch formed by micelle-shaped starch chains, so that the raw starch is easier to digest, and meanwhile, gaps are formed among molecules of amylose and amylopectin in the process, so that digestive enzymes can enter more easily, and the digestion is further promoted; in addition, the rice forms a small amount of starch lipid and lipoprotein during the extrusion and expansion process, and can reduce the fat content. The rice flour produced by the dry process has fine particles, but has poor water absorption and reconstitution, is easy to agglomerate, and has serious nutrient loss. According to the technical scheme, the extrusion puffing equipment and parameters are further optimized, so that the extrusion puffing effect of the rice can be improved, and the water absorption and the mixing property of the rice flour are improved; by adding the nutrition enhancer, the problem of reduction of the nutritional ingredients is solved, and meanwhile, the utilization rate of protein and the nutritional value of the rice flour can be improved; by adopting the multi-time homogeneous mixing and controlling the optimal mixing time, the mixing is more thorough and is not easy to agglomerate.
Preferably, in the technical scheme S2, the moisture content of the puffed rice noodles is 2.5-3.0%.
The invention controls the moisture content of the puffed rice flour, so that the obtained rice flour is easier to dissolve and does not cake.
Preferably, in the technical scheme, in the S2, the puffing temperature is 200 +/-20 ℃, the puffing pressure is 1.6-2.2MPa, and the puffing time is 10-15min; and a heating sleeve is arranged on the outer side of the cylinder of the extrusion-puffing machine and used for heating the puffing machine.
The inventor discovers at the earlier stage research that heating sleeve pipe is arranged outside the barrel of the extrusion puffing machine, the raw materials can be heated more effectively and conveniently, and therefore the extrusion puffing effect of rice is improved, the optimization of puffing conditions is combined, and the water absorption and the brewing performance of rice flour are improved.
Preferably, in the technical scheme, before extrusion and puffing, solubility test is carried out on the puffed rice flour in a laboratory according to the national standard requirement, and the moisture content range of the puffed rice flour is determined.
Before the production process is carried out, the inventor carries out spot inspection on the pure rice flour after being puffed according to the requirements of national standards, the solubility of the rice flour is tested according to three intervals of 2.5-3.0%,3.0-3.5% and 3.5-4.0% of water after spot inspection, the detection of the solubility refers to GB5413.29-2010 determination of the solubility of food safety national standard infant food and dairy products, and the result shows that the rice flour with the water content of 2.5-3.0% is easier to dissolve and is not easy to agglomerate.
Preferably, in the technical scheme, the nutrition enhancer in the high-calcium high-iron child growth rice flour accounts for 0.5-1% of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine.
Preferably, in the above technical scheme, the L-lysine accounts for 50-55% of the total weight of the nutrition enhancer.
Preferably, in the technical scheme S3, the homogenizing speed is 1450-1550 rpm, and the initial mixing sample amount is 140-150L.
Preferably, in the technical scheme S4, the total mixing speed is 500-1000 rpm, and the total mixing sample amount is 2000-2200L.
The invention also provides high-calcium high-iron child growth rice flour rich in lysine produced by the production process, wherein each 100g of the high-calcium high-iron child growth rice flour contains the following nutritional components: energy is more than or equal to 1600kJ, protein is more than or equal to 6.0g, fat is less than or equal to 0.5g, carbohydrate is more than or equal to 85g, sodium is 6.2-6.5mg, vitamin A is 285-295ug RE, vitamin D is 5.0-5.5ug, vitamin B is 1-262 ug, calcium is more than or equal to 240mg, ferrum is 5.0-5.5mg, zinc is 3.0-5.0mg, and L-lysine is more than or equal to 260mg.
Preferably, in the above technical scheme, each 100g of the high-calcium high-iron children growing up rice flour contains the following nutritional components: 1618kJ of energy, 6.5g of protein, 0.4g of fat, 87.8g of carbohydrate, 6.2mg of sodium, 291ug of vitamin A, 5.2ug of vitamin D, 1ug of vitamin B, 243mg of calcium, 5.2mg of iron, 4mg of zinc and 270mg of L-lysine.
Compared with the prior art, the method has the beneficial effects that:
1. according to the invention, the brown rice with higher nutritive value is selected as the main raw material, and the nutrition enhancer is added, so that the problem of reduction of nutritional ingredients in the rice flour processing process can be solved, and the utilization rate of protein and the nutritive value of the rice flour can be improved; the L-lysine can improve rice flour effect, promote secretion of pepsin and hydrochloric acid, and promote appetite and growth of children.
2. The production process of the invention can improve the extrusion puffing effect of rice and improve the water absorption and the mixing property of the rice flour by further optimizing the extrusion puffing equipment and the process parameters and controlling the water content of the puffed rice flour; by adopting two times of primary mixing and mass mixing, multiple times of total mixing and optimal mixing time control, the mixing is more thorough, the caking is not easy, and the product is more stable.
Detailed Description
The technical features of the present invention described above and those described in detail below (as an embodiment) can be combined with each other to form a new or preferred technical solution, but the present invention is not limited to these embodiments, and the embodiments also do not limit the present invention in any way.
The experimental procedures in the following examples are conventional unless otherwise specified. The formulations according to the following examples are all commercially available products and are commercially available, unless otherwise specified.
The present invention is described in further detail below with reference to examples:
example 1
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 180 ℃, the puffing pressure is 2.2MPa, the puffing time is 15min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 2.5-3.0% to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 30min at the speed of 1450 revolutions per minute, then adding the rest of the formula amount of puffed rice flour and nutrition enhancer, and continuously mixing, homogenizing for 30min at the speed of 1450 revolutions per minute to obtain a primary mixed sample; wherein the nutrition enhancer accounts for 0.5 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, ferrum, zinc and L-lysine, and the L-lysine accounts for 50 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 500 revolutions per minute in batches, and continuing stirring for 40min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: energy 1640kJ, protein 6.8g, fat 0.5g, carbohydrate 89.6g, sodium 6.4mg, vitamin A285 ug RE, vitamin D5.0 ug, vitamin B1 255ug, calcium 242mg, iron 5.0mg, zinc 3.0mg, L-lysine 260mg.
The produced rice flour is infused with 80 deg.C warm boiled water, and can be dissolved without agglomeration after stirring for 20 s.
Example 2
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 2.5-3.0% to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 25min at the speed of 1500 r/min, adding the rest of the formula amount of puffed rice flour and nutrition enhancer, and continuously mixing for 25min at the speed of 1500 r/min to obtain a primary mixed sample; wherein the nutrition enhancer accounts for 0.55 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, ferrum, zinc and L-lysine, and the L-lysine accounts for 52 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: 1618kJ of energy, 6.5g of protein, 0.4g of fat, 87.8g of carbohydrate, 6.2mg of sodium, 291ug of vitamin A, 5.2ug of vitamin D, 1ug of vitamin B, 243mg of calcium, 5.2mg of iron, 4mg of zinc and 270mg of L-lysine.
The produced rice flour is infused with 80 deg.C warm boiled water, and can be dissolved without agglomeration after stirring for 20 s.
Example 3
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 220 ℃, the puffing pressure is 2.2MPa, the puffing time is 15min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 2.5-3.0% to obtain puffed rice noodles;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 20min at the speed of 1550 revolutions per minute, adding the rest of the formula amount of puffed rice flour and the nutrition enhancer, continuously mixing, and homogenizing for 20min at the speed of 1550 revolutions per minute to obtain a primary mixed sample; wherein the nutrition enhancer accounts for 0.6 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, ferrum, zinc and L-lysine, and the L-lysine accounts for 55 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 1000 revolutions per minute according to batches, and continuously stirring for 20min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: energy 1605kJ, protein 6.3g, fat 0.38g, carbohydrate 86.9g, sodium 6.2mg, vitamin A295 ug RE, vitamin D5.4 ug, vitamin B1 261ug, calcium 250mg, iron 5.5mg, zinc 4.5mg, L-lysine 282mg.
The produced rice flour is infused with 80 deg.C warm boiled water, and can be dissolved without agglomeration after stirring for 20 s.
Comparative example 1
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, extruding and puffing the selected rice by using a common rice extruding and puffing machine, then crushing, sieving by using a 80-mesh sieve, and controlling the water content to be between 2.5 and 3.0 percent to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 25min at the speed of 1500 revolutions per minute, then adding the rest of the formula amount of puffed rice flour and nutrition enhancer, and continuously mixing, homogenizing for 25min at the speed of 1500 revolutions per minute to obtain a primary mixed sample; wherein, the nutrition enhancer accounts for 0.55 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine, and the L-lysine accounts for 52 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutritional components of the produced rice flour, wherein the result that every 100g of the rice flour contains the nutritional components is as follows: energy 1306kJ, protein 4.1g, fat 0.38g, carbohydrate 71.3g, sodium 6.5mg, vitamin A290 ug RE, vitamin D5.3 ug, vitamin B1 260ug, calcium 245mg, iron 5.3mg, zinc 4.2mg, L-lysine 273mg.
The produced rice flour is brewed with warm boiled water of 80 ℃, water absorption is slow, most of the rice flour is dissolved after stirring for 30s, and a small amount of the rice flour is still agglomerated.
Comparative example 2
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 250 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 2.5-3.0% to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 25min at the speed of 1500 revolutions per minute, then adding the rest of the formula amount of puffed rice flour and nutrition enhancer, and continuously mixing, homogenizing for 25min at the speed of 1500 revolutions per minute to obtain a primary mixed sample; wherein the nutrition enhancer accounts for 0.55 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, ferrum, zinc and L-lysine, and the L-lysine accounts for 52 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: energy 1345kJ, protein 4.5g, fat 0.41g, carbohydrate 74.7g, sodium 6.8mg, vitamin A291 ug RE, vitamin D5.2 ug, vitamin B1 265ug, calcium 247mg, iron 5.2mg, zinc 4.1mg, L-lysine 271mg.
The produced rice flour is brewed with warm boiled water of 80 ℃, water absorption is slow, most of the rice flour is dissolved after stirring for 30s, and a small amount of the rice flour is still agglomerated.
Comparative example 3
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 3.1-4.5% to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 25min at the speed of 1500 revolutions per minute, then adding the rest of the formula amount of puffed rice flour and nutrition enhancer, and continuously mixing, homogenizing for 25min at the speed of 1500 revolutions per minute to obtain a primary mixed sample; wherein the nutrition enhancer accounts for 0.55 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, ferrum, zinc and L-lysine, and the L-lysine accounts for 52 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: 1620kJ of energy, 6.6g of protein, 0.44g of fat, 88.3g of carbohydrate, 6.2mg of sodium, 292ug of vitamin A, 5.1ug of vitamin D, 258ug of vitamin B1, 240mg of calcium, 5.3mg of iron, 4.1mg of zinc and 271mg of L-lysine.
The produced rice flour is brewed with warm boiled water of 80 ℃, water absorption is slow, and most of the rice flour is still caked after being stirred for 30 s.
Comparative example 4
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main ingredient;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 2.0-2.4% to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 25min at the speed of 1500 revolutions per minute, then adding the rest of the formula amount of puffed rice flour and nutrition enhancer, and continuously mixing, homogenizing for 25min at the speed of 1500 revolutions per minute to obtain a primary mixed sample; wherein, the nutrition enhancer accounts for 0.55 percent of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine, and the L-lysine accounts for 52 percent of the total weight of the nutrition enhancer;
s4, total mixing: respectively adding the primarily mixed samples into a total mixing tank in a stirring state at the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30min after the adding is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: 1619kJ of energy, 6.4g of protein, 0.42g of fat, 88.1g of carbohydrate, 6.0mg of sodium, 291ug of vitamin A, 5.2ug of vitamin D, 257ug of vitamin B1, 242mg of calcium, 5.2mg of iron, 4.2mg of zinc and 272mg of L-lysine.
The produced rice flour is brewed with warm boiled water of 80 ℃, water absorption is slow, and most of the rice flour is still caked after being stirred for 30 s.
Comparative example 5
A production process of high-calcium high-iron child growth rice flour rich in lysine comprises the following steps:
s1, rice screening: selecting hulled rice as main ingredient;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine with a heating sleeve fixed on the outer side of a cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, after the puffing is finished, crushing, sieving by using a 80-mesh sieve, and controlling the water content to be 2.5-3.0% to obtain puffed rice flour;
s3, mixing: adding the puffed rice flour and the nutrition enhancer in a formula amount into a mixing tank, and homogenizing at 1500 rpm for 10min to obtain a mixed sample, wherein the nutrition enhancer accounts for 0.55% of the total weight of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine, and the L-lysine accounts for 52% of the total weight of the nutrition enhancer;
s4, sterilization: transferring the mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s5, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
Detecting the nutrient components of the produced rice flour, wherein the result shows that every 100g of the produced rice flour contains the following nutrient components: energy 1640kJ, protein 6.7g, fat 0.54g, carbohydrate 89.5g, sodium 6.6mg, vitamin A261 ug RE, vitamin D4.9 ug, vitamin B1 225ug, calcium 227mg, iron 4.8mg, zinc 3.7mg, L-lysine 249mg.
The produced rice flour is brewed with warm boiled water of 80 ℃, water absorption is slow, and most of the rice flour is still caked after being stirred for 30 s.
And (4) conclusion:
from the nutrition data detection results and the dissolution conditions of the embodiments 1-3, it can be seen that the lysine-rich high-calcium high-iron children growth rice flour prepared by the production process of the invention has uniform and stable nutritional ingredients, fast water absorption, good solubility and no caking, which indicates that the production process of the invention has stable performance, the obtained rice flour is uniformly mixed, and the nutritional value is improved after the nutrition enhancer is added.
From the results of example 2 and comparative example 1, it can be seen that the heating of the pressure puffing machine has certain influence on the nutrient content of the puffed rice flour and the water absorption and solubility of the product, and the heating uniformity and the puffing effect can be improved after the pressure puffing machine is modified by the invention.
From the results of example 2 and comparative example 2, it can be seen that too high a puffing temperature has a certain influence on the nutritional ingredients of the puffed rice flour and the water absorption and solubility of the product, and controlling the puffing temperature within the range of the present invention can effectively avoid some nutrient loss and improve the water absorption and solubility of the product rice flour.
As can be seen from the results of example 2 and comparative examples 3 and 4, moisture control of the puffed rice flour directly affects the water absorption and solubility of the product rice flour, and too high or too low is not good for the dissolution of the rice flour.
From the results of example 2 and comparative example 5, it can be seen that the mixing manner of the puffed rice flour and the nutrition enhancer directly affects the uniformity, caking property and solubility of the rice flour product, while the direct mixing manner adopted in comparative example 5 easily makes the product nonuniform, poor in stability and solubility and easy to cake, and after the primary mixing in several times and the total mixing for many times, the rice flour is more uniform and not easy to cake.
In conclusion, the production process of the invention can improve the extrusion puffing effect of rice and improve the water absorption and the mixing property of rice flour by further optimizing extrusion puffing equipment and process parameters and controlling the water content of puffed rice flour; by adopting the primary mixing quality mixing twice, the multiple total mixing and the optimal mixing time control, the mixing is more thorough, the agglomeration is not easy to occur, the product is more stable, the obtained product rice flour is rich in lysine, the comprehensive nutritional value is high, and the rice flour is suitable for the growth requirements of children.
Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, and it should be understood that various changes and modifications may be made by those skilled in the art, and any changes, equivalents, improvements and the like, which fall within the spirit and principle of the present invention, should be included in the scope of the present invention.
Claims (10)
1. A production process of high-calcium high-iron child growth rice flour rich in lysine is characterized by comprising the following steps:
s1, rice screening: selecting hulled rice as main component;
s2, extruding and puffing: under the protection of nitrogen, carrying out extrusion puffing on the selected rice by using a rice extrusion puffing machine, crushing the rice and then sieving the crushed rice by using a 80-mesh sieve to obtain puffed rice flour;
s3, primary mixing: adding half of the formula amount of puffed rice flour and half of the formula amount of nutrition enhancer into a primary mixing tank, homogenizing for 20-30min, adding the rest formula amount of puffed rice flour and nutrition enhancer, and continuously mixing for 20-30min to obtain a primary mixed sample;
s4, total mixing: adding the primary mixed sample into a total mixing tank in a stirring state according to batches, and continuously stirring for 20-40min after the addition is finished to obtain a total mixed sample;
s5, sterilization: transferring the total mixed sample to a sterile processing room, and sterilizing with ultraviolet rays to obtain sterile rice flour;
s6, packaging and boxing: and packaging the sterile rice flour in batches under the aseptic condition and boxing.
2. The process according to claim 1, wherein in S2, the moisture content of the puffed rice flour is 2.5-3.0%.
3. The production process according to claim 1, wherein in the step S2, the puffing temperature is 200 ± 20 ℃, the puffing pressure is 1.6-2.2MPa, and the puffing time is 10-15min; and a heating sleeve is arranged on the outer side of the cylinder of the extrusion-puffing machine and used for heating the puffing machine.
4. The production process of claim 1, wherein before the extrusion puffing, according to the national standard requirements, the solubility of the puffed rice flour is tested according to the moisture content in a laboratory, and the moisture content range of the puffed rice flour is determined.
5. The production process of claim 1, wherein the nutrition enhancer in the high-calcium high-iron children growth rice flour accounts for 0.5-0.6% of the total weight of the formula, and the nutrition enhancer comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine.
6. The process of claim 5, wherein the L-lysine is 50-55% by weight of the dietary supplement.
7. The process of claim 1, wherein in S3, the homogenization speed is 1450-1550 rpm, and the initial mixing sample amount is 140-150L.
8. The process of claim 1, wherein in S4, the total mixing stirring speed is 500-1000 rpm, and the total mixing sample amount is 2000-2200L.
9. High calcium and high iron child growing rice flour rich in lysine produced by the production process according to any one of claims 1 to 8, wherein the high calcium and high iron child growing rice flour contains the following nutritional components per 100 g: energy is more than or equal to 1600kJ, protein is more than or equal to 6.0g, fat is less than or equal to 0.5g, carbohydrate is more than or equal to 85g, sodium is 6.2-6.5mg, vitamin A is 285-295ug RE, vitamin D is 5.0-5.5ug, vitamin B is 1-262 ug, calcium is more than or equal to 240mg, ferrum is 5.0-5.5mg, zinc is 3.0-5.0mg, and L-lysine is more than or equal to 260mg.
10. The high-calcium high-iron child growing rice flour as claimed in claim 9, wherein each 100g of the high-calcium high-iron child growing rice flour contains the following nutritional components: 1618kJ of energy, 6.5g of protein, 0.4g of fat, 87.8g of carbohydrate, 6.2mg of sodium, 291ug of vitamin A, 5.2ug of vitamin D, 1ug of vitamin B, 243mg of calcium, 5.2mg of iron, 4mg of zinc and 270mg of L-lysine.
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