WO2018094591A1 - 一种婴儿米粉及其制备方法 - Google Patents

一种婴儿米粉及其制备方法 Download PDF

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WO2018094591A1
WO2018094591A1 PCT/CN2016/106860 CN2016106860W WO2018094591A1 WO 2018094591 A1 WO2018094591 A1 WO 2018094591A1 CN 2016106860 W CN2016106860 W CN 2016106860W WO 2018094591 A1 WO2018094591 A1 WO 2018094591A1
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parts
vitamin
millet
pulverizer
early
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赵映芳
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赵映芳
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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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the invention relates to the field of baby food, in particular to a baby rice noodle.
  • Baby rice noodles are made of modern nutrition science, with the original ecological high-quality millet and rice as the main raw materials, white sugar, vegetables, fruits, eggs, meat, etc. as selective ingredients, and through the appropriate amount of calcium, phosphorus, iron, protein and other infants.
  • the addition of nutrients and trace elements required for the development of children's comprehensive development, scientific formula ingredients processing is a modern scientific food supplement specially designed for infants and young children to supplement and provide nutrition when the adult food is excessive.
  • the existing baby rice flour processing process is too rough, the pulverized finished product has a long curing process and a large nutrient loss, and adding white sugar to the rice flour will cause the baby to rely on sugar when eating, which is not conducive to infant teeth and bones. Growth.
  • the technical problem to be solved by the present invention is to provide a baby rice noodle which is easy to digest and absorb and is rich in nutrients.
  • the invention relates to a baby rice noodle which is prepared from the following raw materials by weight ratio: 50-60 parts of early glutinous rice, 10-15 parts of millet, 5-10 parts of carrot, 5-10 parts of corn, pumpkin 5 ⁇ 10 parts, 5-10 parts of walnuts, 5-10 parts of skim milk powder, 3 ⁇ 5 parts of stachyose, 3 ⁇ 5 parts of multivitamins, including multivitamins including vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, Vitamin C, vitamin D, vitamin E.
  • the preparation method of baby rice noodles is as follows:
  • step (3) adding the early glutinous rice flour and the millet powder prepared in the step (1) to the material obtained in the step (2), mixing uniformly, and steaming at 90 to 100 ° C for 20 to 30 minutes, cooling to room temperature, adding skim milk powder and water sulphide.
  • Sugar, multivitamin, fully mixed the mixture is frozen in a freeze dryer, and then crushed by a pulverizer and passed through a sieve of 80-100 mesh. Finally, after vacuum packaging, it is autoclaved at 300-600 MPa for 10-15 minutes. Get the finished rice noodles.
  • the invention has the advantages that: the early glutinous rice and the millet are the main raw materials, the taste is soft and delicate, and the digestion is easy; the use of stachyose as the raw material contributes to the proliferation of the beneficial bacteria such as bifidobacteria and lactobacilli, and regulates the micro-ecological flora. Balance; add walnuts, improve immunity and promote baby brain development; rich in nutrients needed for various baby development, balanced nutrition.
  • the preparation method is as follows: firstly, the glutinous rice and the millet are washed and dried, crushed by a pulverizer, passed through a 50 mesh sieve, and then dispersed in 2 times of distilled water, and the solid obtained after being filtered and washed with water is dried in a vacuum dryer, and finally After crushing the pulverizer and passing through a 90 mesh sieve, the rice glutinous rice flour is obtained;
  • step (3) adding the early glutinous rice flour and the millet powder prepared in the step (1) to the material obtained in the step (2), mixing uniformly, steaming at 90 ° C for 25 min, cooling to room temperature, adding skim milk powder, stachyose, multivitamin Fully mixed well, the mixture is frozen in a freeze dryer, and then crushed by a pulverizer and passed through a 80 mesh sieve. Finally, after vacuum packaging, it is autoclaved at 300-600 MPa for 10 minutes to obtain a finished rice flour.
  • the preparation method is as follows: firstly, the glutinous rice and the millet are washed and dried, crushed by a pulverizer, passed through a 50 mesh sieve, and then dispersed in 2 times of distilled water, and the solid obtained after being filtered and washed with water is dried in a vacuum dryer, and finally After crushing the pulverizer and passing through a 90 mesh sieve, the rice glutinous rice flour is obtained;
  • step (3) adding the early glutinous rice flour and the millet flour prepared in the step (1) to the material obtained in the step (2), After mixing uniformly, steam at 90 ° C for 25 min, cool to room temperature, add skim milk powder, stachyose, multivitamins, mix well, and mix the mixture in a freeze dryer, then crush the mill and pass through a 80 mesh sieve. After vacuum packaging, it is super-autoclaved at 300-600 MPa for 10 min to obtain the finished rice flour.
  • the invention relates to a baby rice noodle which is prepared from the following raw materials by weight ratio: 60 parts of early glutinous rice, 10 parts of millet, 10 parts of carrot, 8 parts of corn, 8 parts of pumpkin, 10 parts of walnut, and skim milk powder 8 5 parts of stachyose, 5 parts of multivitamins, including multivitamins including vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, and vitamin E.
  • the preparation method is as follows: firstly, the glutinous rice and the millet are washed and dried, crushed by a pulverizer, passed through a 50 mesh sieve, and then dispersed in 2 times of distilled water, and the solid obtained after being filtered and washed with water is dried in a vacuum dryer, and finally After the pulverizer is crushed and passed through a 100 mesh sieve, the early glutinous rice flour is obtained;
  • step (3) adding the early glutinous rice flour and the millet powder prepared in the step (1) to the material obtained in the step (2), mixing uniformly, steaming at 100 ° C for 25 min, cooling to room temperature, adding skim milk powder, stachyose, multivitamin Fully mixed well, the mixture is frozen in a freeze dryer, and then crushed by a pulverizer and passed through a 80 mesh sieve. Finally, after vacuum packaging, it is autoclaved at 300-600 MPa for 10 minutes to obtain a finished rice flour.

Abstract

一种婴儿米粉，由下述重量份配比的原料制备而成：早粳米50-60份、小米10-15份、胡萝卜5-10份、玉米5-10份、南瓜5-10份、核桃5-10份、脱脂奶粉5-10份、水苏糖3-5份、复合维生素3-5份。以早粳米和小米为主要原料，口感柔软细腻，容易消化；选用水苏糖作为原料，有助于双歧杆菌、乳酸杆菌等有益菌群的增殖，调节微生态菌群平衡；添加核桃，提高免疫力和促进宝宝大脑发育；富含多种婴儿发育所需营养物质，营养均衡。

Description

一种婴儿米粉及其制备方法 技术领域
本发明涉及婴儿食品领域，具体涉及一种婴儿米粉。
背景技术
婴儿米粉是通过现代营养科学，以原生态优质小米、大米为主要原料，以白砂糖、蔬菜、水果、蛋类、肉类等为选择性配料，同时通过适量钙、磷、铁、蛋白质等婴幼儿全面发育成长所需营养物质和微量元素的加入，科学配方配料加工制作而成的专用于母乳不足，或成人饭食过度时为婴幼儿补充、提供营养的一种现代科学辅食。现有婴儿米粉加工工艺过于粗糙，粉碎后的成品经熟化过程时间比较长、营养损失很大，且在米粉中加入白糖会使婴儿在食用时产生对糖分的依赖，不利于婴幼儿牙齿与骨骼的生长。
发明内容
本发明所要解决的技术问题在于提供一种易消化吸收、营养丰富的婴儿米粉。
本发明所要解决的技术问题采用以下的技术方案来实现：
一种婴儿米粉，其特征在于：由下述重量份配比的原料制备而成：早粳米50～60份、小米10～15份、胡萝卜5～10份、玉米5～10份、南瓜5～10份、核桃5～10份、脱脂奶粉5～10份、水苏糖3～5份、复合维生素3～5份，其中复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、维生素D、维生素E。
婴儿米粉的制备方法如下：
(1)先将早粳米和小米洗净烘干，经粉碎机粉碎后过50～60目筛，再分散于1～2倍蒸馏水中，经过滤、水洗后所得固体置于真空干燥机烘干，最后经粉碎机粉碎后过80～100目筛，即得早粳米粉；
(2)将胡萝卜、玉米、南瓜和核桃洗净后烘干，冷却降至室温后经粉碎机粉碎，最后过80～100目筛即可；
(3)向步骤(2)制得的物料中加入步骤(1)所制早粳米粉和小米粉，混合均匀后于90～100℃蒸20～30min，冷却至室温后加入脱脂奶粉、水苏糖、复合维生素，充分混合均匀，混合物料置于冷冻干燥机冷冻，再将粉碎机粉碎后过80～100目筛，最后经真空包装后于300～600MPa下超高压灭菌10～15min，即得米粉成品。
本发明的优点在于：以早粳米和小米为主要原料，口感柔软细腻，容易消化；选用水苏糖作为原料，有助于双歧杆菌、乳酸杆菌等有益菌群的增殖，调节微生态菌群平衡；添加核桃，提高免疫力和促进宝宝大脑发育；富含多种婴儿发育所需营养物质，营养均衡。
具体实施方式
实施例1
一种婴儿米粉，其特征在于：由下述重量份配比的原料制备而成：早粳米60份、小米15份、胡萝卜10份、玉米10份、南瓜10份、核桃10份、脱脂奶粉8份、水苏糖5份、复合维生素5份，其中复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、维生素D、维生素E。
制备方法如下：先将早粳米和小米洗净烘干，经粉碎机粉碎后过50目筛，再分散于2倍蒸馏水中，经过滤、水洗后所得固体置于真空干燥机烘干，最后经粉碎机粉碎后过90目筛，即得早粳米粉；
(2)将胡萝卜、玉米、南瓜和核桃洗净后烘干，冷却降至室温后经粉碎机粉碎，最后过80目筛即可；
(3)向步骤(2)制得的物料中加入步骤(1)所制早粳米粉和小米粉，混合均匀后于90℃蒸25min，冷却至室温后加入脱脂奶粉、水苏糖、复合维生素，充分混合均匀，混合物料置于冷冻干燥机冷冻，再将粉碎机粉碎后过80目筛，最后经真空包装后于300～600MPa下超高压灭菌10min，即得米粉成品。
实施例2
一种婴儿米粉，其特征在于：由下述重量份配比的原料制备而成：早粳米55份、小米15份、胡萝卜8份、玉米8份、南瓜10份、核桃10份、脱脂奶粉10份、水苏糖3份、复合维生素4份，其中复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、维生素D、维生素E。
制备方法如下：先将早粳米和小米洗净烘干，经粉碎机粉碎后过50目筛，再分散于2倍蒸馏水中，经过滤、水洗后所得固体置于真空干燥机烘干，最后经粉碎机粉碎后过90目筛，即得早粳米粉；
(2)将胡萝卜、玉米、南瓜和核桃洗净后烘干，冷却降至室温后经粉碎机粉碎，最后过80目筛即可；
(3)向步骤(2)制得的物料中加入步骤(1)所制早粳米粉和小米粉， 混合均匀后于90℃蒸25min，冷却至室温后加入脱脂奶粉、水苏糖、复合维生素，充分混合均匀，混合物料置于冷冻干燥机冷冻，再将粉碎机粉碎后过80目筛，最后经真空包装后于300～600MPa下超高压灭菌10min，即得米粉成品。
实施例3
一种婴儿米粉，其特征在于：由下述重量份配比的原料制备而成：早粳米60份、小米10份、胡萝卜10份、玉米8份、南瓜8份、核桃10份、脱脂奶粉8份、水苏糖5份、复合维生素5份，其中复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、维生素D、维生素E。
制备方法如下：先将早粳米和小米洗净烘干，经粉碎机粉碎后过50目筛，再分散于2倍蒸馏水中，经过滤、水洗后所得固体置于真空干燥机烘干，最后经粉碎机粉碎后过100目筛，即得早粳米粉；
(2)将胡萝卜、玉米、南瓜和核桃洗净后烘干，冷却降至室温后经粉碎机粉碎，最后过80目筛即可；
(3)向步骤(2)制得的物料中加入步骤(1)所制早粳米粉和小米粉，混合均匀后于100℃蒸25min，冷却至室温后加入脱脂奶粉、水苏糖、复合维生素，充分混合均匀，混合物料置于冷冻干燥机冷冻，再将粉碎机粉碎后过80目筛，最后经真空包装后于300～600MPa下超高压灭菌10min，即得米粉成品。

Claims (3)

  1. 一种婴儿米粉，其特征在于：由下述重量份配比的原料制备而成：早粳米50～60份、小米10～15份、胡萝卜5～10份、玉米5～10份、南瓜5～10份、核桃5～10份、脱脂奶粉5～10份、水苏糖3～5份、复合维生素3～5份。
  2. 如权利要求1中所述的一种婴儿米粉，复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、维生素D、维生素E。
  3. 如权利要求1中所述的一种婴儿米粉的制备方法，其特征在于：
    (1)先将早粳米和小米洗净烘干，经粉碎机粉碎后过50～60目筛，再分散于1～2倍蒸馏水中，经过滤、水洗后所得固体置于真空干燥机烘干，最后经粉碎机粉碎后过80～100目筛，即得早粳米粉；
    (2)将胡萝卜、玉米、南瓜和核桃洗净后烘干，冷却降至室温后经粉碎机粉碎，最后过80～100目筛即可；
    (3)向步骤(2)制得的物料中加入步骤(1)所制早粳米粉和小米粉，混合均匀后于90～100℃蒸20～30min，冷却至室温后加入脱脂奶粉、水苏糖、复合维生素，充分混合均匀，混合物料置于冷冻干燥机冷冻，再将粉碎机粉碎后过80～100目筛，最后经真空包装后于300～600MPa下超高压灭菌10～15min，即得米粉成品。
PCT/CN2016/106860 2016-11-23 2016-11-23 一种婴儿米粉及其制备方法 WO2018094591A1 (zh)

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CN109907309A (zh) * 2019-03-07 2019-06-21 中南林业科技大学 一种全营养婴幼儿米粉及其制备方法
CN110679936A (zh) * 2019-11-01 2020-01-14 冯亚东 一种婴儿辅食及其制备方法
CN110771784A (zh) * 2019-11-22 2020-02-11 冯亚东 一种婴儿养胃米粉及其制备方法
CN110786384A (zh) * 2018-08-03 2020-02-14 王尚殿 一种含有牛奶成分的断奶食品及其制备方法
CN110934259A (zh) * 2019-11-29 2020-03-31 桃源县兴隆米业科技开发有限公司 一种高必需氨基酸节米营养早餐粉及其制备方法
CN113115900A (zh) * 2020-01-10 2021-07-16 大连鑫玉龙海洋生物种业科技股份有限公司 一种速食早餐海参米糊的配方及其制备工艺
CN113951430A (zh) * 2021-10-25 2022-01-21 江西铭瑞食品有限公司 一种具有降低三高功能的混合米粉及其生产工艺
CN114209001A (zh) * 2021-11-15 2022-03-22 武汉轻工大学 高钙菜河粉及其制备方法
CN114982900A (zh) * 2022-06-08 2022-09-02 日照长荣生物科技有限公司 一种适用于婴幼儿健脾养胃的冻干果蔬米饼及其制作方法

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