CN115176967B - Lysine-rich high-calcium high-iron child growth rice flour and production process thereof - Google Patents

Lysine-rich high-calcium high-iron child growth rice flour and production process thereof Download PDF

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CN115176967B
CN115176967B CN202210842589.4A CN202210842589A CN115176967B CN 115176967 B CN115176967 B CN 115176967B CN 202210842589 A CN202210842589 A CN 202210842589A CN 115176967 B CN115176967 B CN 115176967B
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rice flour
vitamin
lysine
rice
puffing
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CN115176967A (en
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景会
余孟钢
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Jiangxi Yingtong Health Industry Co ltd
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    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of food processing, and in particular relates to lysine-enriched high-calcium high-iron child growth rice flour and a production process thereof, wherein the production process comprises the following steps: screening rice; extruding and puffing; primary mixing; mixing; sterilizing; packaging and boxing. The production process of the invention can improve the extrusion effect of rice and improve the water absorption and the brewing property of rice flour by further optimizing extrusion equipment and process parameters and controlling the moisture content of the extruded rice flour; by adopting twice primary mixing and homogenizing mixing, multiple total mixing and controlling the optimal mixing time, the mixing is more thorough, caking is not easy to occur, the product is more stable, the obtained rice flour is rich in lysine, the comprehensive nutritive value is high, and the rice flour is suitable for the growth requirement of children.

Description

Lysine-rich high-calcium high-iron child growth rice flour and production process thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to lysine-enriched high-calcium high-iron child growth rice flour and a production process thereof.
Background
Infant rice flour is an auxiliary food for supplementing infant nutrition in the weaning period of infants when breast milk or infant formula food cannot meet the nutritional requirements of the infants, and 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 mixing with white granulated sugar, vegetables, fruits, eggs, meat and the like, adding a proper amount of nutrition enhancer and/or other auxiliary materials, and processing.
The domestic instant rice flour is mainly processed by a roller drying method (semi-wet method) and an extrusion puffing method (dry method). The roller drying method comprises the processes of soaking, pulping, drying, cooling and the like, is relatively complex in process, consumes more time, and can obtain rice flour which is heated unevenly, seriously damaged in nutrition, poor in brewing property and easy to agglomerate. In the extrusion process of rice flour prepared by a common extrusion puffing method (dry method), although the moisture content of materials is reduced, the content of reducing sugar is increased and the raw fat and the fatty acid value of the materials are changed, so that some nutrient components are easier to digest, the water absorption and the brewing property of the rice flour are poorer due to the fact that the heating temperature is too high and uneven, the rice flour is easy to agglomerate, and the nutrition loss is serious.
Lysine is one of essential amino acids for human body, and has effects in promoting human body development, enhancing immunity, and improving central nervous tissue function. Lysine is added into the food, which 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. Lysine can be added to increase the content of lysine in food, but there are fewer patents related to adding lysine to instant rice flour products.
Because each nutrient of the rice is easily oxidized and destroyed in the processing process and the loss of nutrient components is serious, the development of a production process of the rice flour rich in lysine, which can compensate the loss of the nutrient components caused by the existing production process, is very necessary.
Disclosure of Invention
The invention aims to provide lysine-rich high-calcium high-iron child growth rice flour and a production process thereof, wherein the production process ensures that the produced rice flour has good water absorption, good brewing property, easy dissolution and difficult caking by optimizing heating process and parameters of an extrusion and puffing technology; the nutrient supplement is added to obtain rice flour with high lysine content, so that the nutritional value of the rice flour is improved.
The invention provides a production process of high-calcium high-iron children growth rice flour rich in lysine, which comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
s2, extrusion puffing: extruding and puffing the selected rice by using a rice extruding and puffing machine under the protection of nitrogen, and sieving the crushed rice with a 80-mesh sieve to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank, homogenizing for 20-30min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing, homogenizing for 20-30min to obtain a primary mixing sample;
S4, total mixing: adding the primary mixed samples 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, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
In the rice puffing process, the heating effect of the extruder sleeve and the screw extrusion shearing effect lead the materials to suddenly return to the environment of normal temperature and normal pressure after being extruded from the high-temperature, high-pressure and high-shearing sleeve, and the moisture in the materials is rapidly evaporated and the moisture content is reduced in the process; 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 starch chains, so that the raw starch is more digestible, and gaps appear between molecules of amylose and amylopectin in the process, so that digestive enzymes are easier to enter, and digestion is further promoted; in addition, rice forms small amounts of starch lipids and lipoproteins during extrusion, which can reduce fat content. The rice flour produced by the dry process has finer particles, but has poorer water absorption and brewing property, is easy to agglomerate and has serious nutrition loss. According to the technical scheme, the extrusion and puffing effect of rice can be improved and the water absorption and the brewing property of rice flour are improved by further optimizing extrusion and puffing equipment and parameters; the problem of reduced nutrition components is solved by adding the nutrition enhancer, and the utilization rate of protein and the nutritive value of 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 above technical scheme S2, the moisture content of the puffed rice flour is 2.5-3.0%.
The invention controls the moisture content of the puffed rice flour, so that the obtained rice flour is more soluble and does not agglomerate.
Preferably, in the technical scheme, 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 at the outer side of the extrusion puffing machine body and used for heating the puffing machine.
The inventor finds in earlier research that the heating sleeve is arranged outside the extruder barrel, so that raw materials can be heated more effectively and conveniently, the extrusion and puffing effects of rice are improved, and the water absorption and the brewing performance of rice flour are improved by combining optimization of puffing conditions.
Preferably, in the above technical scheme, before extrusion and puffing, the puffed rice flour is subjected to a solubility test in a laboratory according to the water content according to the national standard requirement, and the water content range of the puffed rice flour is determined.
Before the production process of the invention is carried out, the puffed pure rice flour is subjected to spot check according to the national standard requirement, the rice flour is subjected to solubility test according to three intervals of 2.5-3.0 percent, 3.0-3.5 percent and 3.5-4.0 percent of moisture after spot check, the solubility test is referred to GB5413.29-2010 food safety national standard infant food and dairy product solubility test, and the result shows that the rice flour with the moisture content of 2.5-3.0 percent is more soluble and is not easy to agglomerate.
Preferably, in the above technical scheme, the nutrition enhancer in the high-calcium high-iron children growth rice flour accounts for 0.5-1% of the total mass of the formula, and the nutrition enhancer comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine.
Preferably, in the above technical solution, the L-lysine accounts for 50-55% of the total weight of the nutrition enhancer.
Preferably, in the above technical solution S3, the homogenization speed is 1450-1550 rpm, and the initial mixing sample amount is 140-150L.
Preferably, in the above technical scheme S4, the total mixing stirring speed is 500-1000 rpm, and the total mixing sample amount is 2000-2200L.
The invention also provides the high-calcium and high-iron children growth rice flour which is produced by the production process and contains the following nutritional components in each 100 g: the energy is more than or equal to 1600kJ, the protein is more than or equal to 6.0g, the fat is less than or equal to 0.5g, the carbohydrate is more than or equal to 85g, the sodium is 6.2-6.5mg, the vitamin A is 285-295ugRE, the vitamin D is 5.0-5.5ug, the vitamin B is 1-262 ug, the calcium is more than or equal to 240mg, the iron is 5.0-5.5mg, the zinc is 3.0-5.0mg, and the L-lysine is more than or equal to 260mg.
Preferably, in the above technical scheme, each 100g of the high-calcium high-iron child growth rice flour contains the following nutritional components: energy 1618kJ, protein 6.5g, fat 0.4g, carbohydrate 87.8g, sodium 6.2mg, vitamin A291 ugRE, vitamin D5.2 ug, vitamin B1 259ug, calcium 243mg, iron 5.2mg, zinc 4mg, L-lysine 270mg.
Compared with the prior art, the beneficial effects are that:
1. The brown rice with higher nutritive value is selected as the main raw material, and the problem of reduced nutritive components in the rice flour processing process can be solved by adding the nutrition enhancer, so that the utilization rate of protein and the nutritive value of rice flour can be improved; the added L-lysine can improve the efficacy of rice flour, promote the secretion of pepsin and hydrochloric acid, and is helpful for improving the appetite of children and promoting the growth and development.
2. The production process of the invention can improve the extrusion effect of rice and improve the water absorption and the brewing property of rice flour by further optimizing extrusion equipment and process parameters and controlling the moisture content of the extruded rice flour; by adopting twice primary mixing and homogenizing mixing, multiple total mixing and controlling the optimal mixing time, the mixing is more thorough, caking is not easy to occur, and the product is more stable.
Detailed Description
The above-described features of the invention and those specifically described in the following (example embodiments) may be combined with each other to constitute new or preferred embodiments, but the invention is not limited to these embodiments, nor is they limited to them in any way.
The experimental methods in the following examples are conventional methods unless otherwise specified. The preparations according to the examples below are commercially available and are commercially available unless otherwise specified.
The invention is described in further detail below with reference to examples:
example 1
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 180 ℃, the puffing pressure is 2.2MPa, the puffing time is 15min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 2.5-3.0%, so as to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank, homogenizing for 30min at 1450 rpm, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing, homogenizing for 30min at 1450 rpm to obtain a primary mixed sample; wherein, the nutrition enhancer accounts for 0.5% 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 50% of the total weight of the nutrition enhancer;
S4, total mixing: adding the primary mixed samples into a total mixing tank in a stirring state with the rotating speed of 500 revolutions per minute according to batches, and continuously stirring for 40 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1640kJ, protein 6.8g, fat 0.5g, carbohydrate 89.6g, sodium 6.4mg, vitamin A285 ugRE, vitamin D5.0 ug, vitamin B1 255ug, calcium 242mg, iron 5.0mg, zinc 3.0mg, L-lysine 260mg.
The produced rice flour is soaked in warm boiled water at 80 ℃ and quickly absorbs water, and can be dissolved in 20 seconds without caking.
Example 2
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 2.5-3.0%, so as to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank at the speed of 1500 rpm, homogenizing for 25min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing at the speed of 1500 rpm, homogenizing for 25min to obtain a primary mixing 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, total mixing: adding the primary mixed samples into a total mixing tank in a stirring state with the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1618kJ, protein 6.5g, fat 0.4g, carbohydrate 87.8g, sodium 6.2mg, vitamin A291 ugRE, vitamin D5.2 ug, vitamin B1 259ug, calcium 243mg, iron 5.2mg, zinc 4mg, L-lysine 270mg.
The produced rice flour is soaked in warm boiled water at 80 ℃ and quickly absorbs water, and can be dissolved in 20 seconds without caking.
Example 3
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 220 ℃, the puffing pressure is 2.2MPa, the puffing time is 15min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 2.5-3.0%, so as to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank at 1550 rpm, homogenizing for 20min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing at 1550 rpm, homogenizing for 20min to obtain a primary mixing sample; wherein, the nutrition enhancer accounts for 0.6% 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 55% of the total weight of the nutrition enhancer;
s4, total mixing: adding the primary 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 20 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1605kJ, protein 6.3g, fat 0.38g, carbohydrate 86.9g, sodium 6.2mg, vitamin A295 ugRE, vitamin D5.4 ug, vitamin B1 261ug, calcium 250mg, iron 5.5mg, zinc 4.5mg, L-lysine 282mg.
The produced rice flour is soaked in warm boiled water at 80 ℃ and quickly absorbs water, and can be dissolved in 20 seconds without caking.
Comparative example 1
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
s2, extrusion puffing: extruding and puffing the selected rice by using a common rice extruding and puffing machine under the protection of nitrogen, and then crushing, sieving with 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 puffed rice flour and half of the nutrition enhancer into a primary mixing tank at the speed of 1500 rpm, homogenizing for 25min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing at the speed of 1500 rpm, homogenizing for 25min to obtain a primary mixing 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, total mixing: adding the primary mixed samples into a total mixing tank in a stirring state with the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1306kJ, protein 4.1g, fat 0.38g, carbohydrate 71.3g, sodium 6.5mg, vitamin A290 ugRE, vitamin D5.3 ug, vitamin B1 260ug, calcium 245mg, iron 5.3mg, zinc 4.2mg, L-lysine 273mg.
The produced rice flour is brewed by warm boiled water at 80 ℃, the water absorption is slow, most of the rice flour is dissolved after stirring for 30 seconds, and a small amount of caking phenomenon exists.
Comparative example 2
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 250 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 2.5-3.0%, so as to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank at the speed of 1500 rpm, homogenizing for 25min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing at the speed of 1500 rpm, homogenizing for 25min to obtain a primary mixing 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, total mixing: adding the primary mixed samples into a total mixing tank in a stirring state with the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1345kJ, protein 4.5g, fat 0.41g, carbohydrate 74.7g, sodium 6.8mg, vitamin A291 ugRE, vitamin D5.2 ug, vitamin B1 265ug, calcium 247mg, iron 5.2mg, zinc 4.1mg, L-lysine 271mg.
The produced rice flour is brewed by warm boiled water at 80 ℃, the water absorption is slow, most of the rice flour is dissolved after stirring for 30 seconds, and a small amount of caking phenomenon exists.
Comparative example 3
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 3.1-4.5%, so as to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank at the speed of 1500 rpm, homogenizing for 25min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing at the speed of 1500 rpm, homogenizing for 25min to obtain a primary mixing 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, total mixing: adding the primary mixed samples into a total mixing tank in a stirring state with the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: 1620kJ energy, 6.6g protein, 0.44g fat, 88.3g carbohydrate, 6.2mg sodium, 292ugRE mg vitamin A, 5.1ug vitamin D, 258ug vitamin B, 240mg calcium, 5.3mg iron, 4.1mg zinc, 271mg L-lysine.
The produced rice flour is brewed by warm boiled water at 80 ℃ and has slower water absorption, and most caking phenomenon still exists after stirring for 30 seconds.
Comparative example 4
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
s2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 2.0-2.4%, so as to obtain puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank at the speed of 1500 rpm, homogenizing for 25min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing at the speed of 1500 rpm, homogenizing for 25min to obtain a primary mixing 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, total mixing: adding the primary mixed samples into a total mixing tank in a stirring state with the rotating speed of 800 revolutions per minute according to batches, and continuously stirring for 30 minutes after the addition is finished to obtain a total mixed sample;
S5, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1619kJ, protein 6.4g, fat 0.42g, carbohydrate 88.1g, sodium 6.0mg, vitamin A291 ugRE, vitamin D5.2 ug, vitamin B1 257ug, calcium 242mg, iron 5.2mg, zinc 4.2mg, L-lysine 272mg.
The produced rice flour is brewed by warm boiled water at 80 ℃ and has slower water absorption, and most caking phenomenon still exists after stirring for 30 seconds.
Comparative example 5
A production process of high-calcium high-iron children growth rice flour rich in lysine comprises the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice under the protection of nitrogen by using a rice extruding and puffing machine with a heating sleeve fixed on the outer side of the cylinder, wherein the puffing temperature is 200 ℃, the puffing pressure is 2.0MPa, the puffing time is 12min, and after the puffing is finished, the rice is crushed and passes through a 80-mesh screen, and the moisture content is controlled to be 2.5-3.0%, so as to obtain puffed rice flour;
S3, mixing: adding the puffed rice flour with the formula amount and the nutrition enhancer with the formula amount into a mixing tank, homogenizing for 10min at the speed of 1500 rpm to obtain a mixed sample, wherein the nutrition enhancer accounts for 0.55% of the total weight of the formula and contains 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, sterilizing: transferring the mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S5, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
The nutrient components of the produced rice flour are detected, and each 100g of the rice flour contains the following nutrient components: energy 1640kJ, protein 6.7g, fat 0.54g, carbohydrate 89.5g, sodium 6.6mg, vitamin A261 ugRE, vitamin D4.9 ug, vitamin B1 225ug, calcium 227mg, iron 4.8mg, zinc 3.7mg, L-lysine 249mg.
The produced rice flour is brewed by warm boiled water at 80 ℃ and has slower water absorption, and most caking phenomenon still exists after stirring for 30 seconds.
Conclusion:
As can be seen from the detection results and dissolution conditions of the nutrition data in examples 1-3, the high-calcium and high-iron child growth rice flour rich in lysine prepared by the production process provided by the invention has the advantages of uniform and stable nutrition components, fast water absorption, good solubility and no caking, and the production process provided by the invention has stable performance, and the obtained rice flour is uniformly mixed, and the nutrition 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 a certain influence on the nutrition components of the puffed rice flour, and the water absorption and solubility of the product, and the uniformity of heating and the puffing effect can be improved after the improvement of the invention.
As can be seen from the results of the example 2 and the comparative example 2, the too high puffing temperature has a certain influence on the nutrition components of the puffed rice flour, as well as the water absorption and the solubility of the product, and the puffing temperature is controlled within the range of the invention, so that the loss of some nutrition can be effectively avoided, and the water absorption and the solubility of the product rice flour are improved.
From the results of example 2 and comparative examples 3 and 4, it can be seen that the 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 does not favor the dissolution of the rice flour.
As can be seen from the results of example 2 and comparative example 5, the mixing mode of the puffed rice flour and the nutrition enhancer directly affects the uniformity, caking property and dissolution property of the rice flour, the comparative example 5 adopts the direct mixing mode, so that the rice flour is easily uneven, has poor stability and dissolution property and is easy to agglomerate, and after the invention is adopted for primary mixing for multiple times and then total mixing for multiple times, the rice flour is more uniform and is not easy to agglomerate.
In conclusion, the production process of the invention controls the moisture content of the puffed rice flour by further optimizing extrusion puffing equipment and process parameters, can improve the extrusion puffing effect of rice and improve the water absorption and the brewing property of rice flour; by adopting twice primary mixing and homogenizing mixing, multiple total mixing and controlling the optimal mixing time, the mixing is more thorough, caking is not easy to occur, the product is more stable, the obtained rice flour is rich in lysine, the comprehensive nutritive value is high, and the rice flour is suitable for the growth requirement of children.
Finally, it should be emphasized that the foregoing description is merely illustrative of the preferred embodiments of the invention, and that various changes and modifications can be made by those skilled in the art without departing from the spirit and principles of the invention, and any such modifications, equivalents, improvements, etc. are intended to be included within the scope of the invention.

Claims (6)

1. The production process of the high-calcium high-iron children's growth rice flour rich in lysine is characterized by comprising the following steps:
S1, rice screening: selecting dehulled rice as main ingredient for standby;
S2, extrusion puffing: extruding and puffing the selected rice by using a rice extruding and puffing machine under the protection of nitrogen, and sieving the crushed rice with a 80-mesh sieve to obtain puffed rice flour; the puffing temperature is 200+/-20 ℃, the puffing pressure is 1.6-2.2MPa, and the puffing time is 10-15min; the moisture content of the puffed rice flour is 2.5-3.0%; firstly, according to the national standard requirements, carrying out solubility test on the puffed rice flour according to the moisture content in a laboratory, and determining the moisture content range of the puffed rice flour;
S3, primary mixing: adding half of the puffed rice flour and half of the nutrition enhancer into a primary mixing tank, homogenizing for 20-30min, adding the rest of the puffed rice flour and the nutrition enhancer, continuously mixing, homogenizing for 20-30min to obtain a primary mixing sample; the nutrition enhancer in the high-calcium high-iron children growth rice flour accounts for 0.5-0.6% of the total mass of the formula, and comprises vitamin A, vitamin D, vitamin B1, calcium, iron, zinc and L-lysine; the L-lysine accounts for 50-55% of the total weight of the nutrition enhancer;
S4, total mixing: adding the primary mixed samples 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, sterilizing: transferring the total mixed sample to a sterile processing room, and sterilizing by ultraviolet rays to obtain sterile rice flour;
S6, packaging and boxing: and (5) carrying out batch packaging and boxing on the sterile rice flour under the sterile condition.
2. The process of claim 1 wherein in S2, a heating jacket is provided on the outside of the extruder barrel for heating the extruder.
3. The process of claim 1, wherein in S3 the homogenization is carried out at a speed of 1450-1550 rpm and the initial sample volume is between 140-150L.
4. The process according to claim 1, wherein in S4, the total mixing speed is 500-1000 rpm and the total mixing sample amount is 2000-2200L.
5. A lysine-enriched high-calcium high-iron child-growing rice flour produced by the production process according to any one of claims 1 to 4, wherein the high-calcium high-iron child-growing rice flour contains the following nutritional ingredients per 100 g: the energy is more than or equal to 1600kJ, the protein is more than or equal to 6.0g, the fat is less than or equal to 0.5g, the carbohydrate is more than or equal to 85g, the sodium is 6.2-6.5mg, the vitamin A is 285-295ugRE, the vitamin D is 5.0-5.5ug, the vitamin B is 1-262 ug, the calcium is more than or equal to 240mg, the iron is 5.0-5.5mg, the zinc is 3.0-5.0mg, and the L-lysine is more than or equal to 260mg.
6. The high-calcium high-iron child-growing rice flour according to claim 5, wherein the high-calcium high-iron child-growing rice flour contains the following nutritional ingredients per 100 g: energy 1618kJ, protein 6.5g, fat 0.4g, carbohydrate 87.8g, sodium 6.2mg, vitamin A291 ugRE, vitamin D5.2 ug, vitamin B1 259ug, calcium 243mg, iron 5.2mg, zinc 4mg, L-lysine 270mg.
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