Study On Formula Optimization And Cirtical Process Of Nutritive Rice Powder For The Infant

Nutrition of infants and young children highly affect the lifelong health,as a result, thecomplementary feeding for infants and young children is especially important. In recent years,several food safety incidents have somehow revealed the weaknesses and vulnerability of thefood processing industry. In order to meet the nutritional needs of infants and young children,this paper studied the formula design and the process of cereal products for infants,and aseries of quality assurance system is set to help the better design and manufacturing of infantfood supplement. Through these researches, the main results are as follows:(1)Based on experience in infants and young children at home and abroad of rice infantformula product and recipe ideas, respectively,“cool in summer”,“winter tonic” and“high-protein low allergic”are selected as the starting point,3recipes are calculated asfollows:①green beans honeysuckle nutrition rice cool pathogenic fire: rice70%,honeysuckle juice concentrate3%,green beans8%, milk powder,9%, the white sugar10%;Nutrition Enhancer: Calcium Gluconate910mg, ferrous gluconate200mg, zincgluconate90mg, Vitamin A,400μg, vitamin D20μg, thiamine0.2mg, riboflavin0.3mg,oligo fructose90mg.②five black nutrition rice (high iron): rice65%, black rice8%, theblack bean7%, the black sesame5%, black fungu5%, white sugar5%; Nutrition Enhancer:Vitamin A390μg, vitamin D10μg, thiamin of0.5mg,0.6mg riboflavin, calcium hydrogenphosphate720mg③high-protein, hypoallergenic nutritional rice (hypoallergenic): rice flour65%, powder fats4%, white sugar10%;protein powder was prepared by21%; NutritionEnhancer: Calcium Gluconate500mg ferrous gluconate200mg, zinc gluconate90mg,Vitamin A400μg, Vitamin D,20μg Thiamin0.2mg riboflavin0.3mg, thefructooligosaccharide90mg; L-lysine hydrochloride860mg (per100g dry matter). Thepreparation of the rice protein powder is as follows: raw materials granularity of80mesh, ina concentration of0.07mol/L NaOH solution for more than3h, raw rice and NaOH solutionof solid to liquid ratio of1:6, at4℃for8000r/min heart30min, centrifugal twice.(2) Using extrusion technology and roller drying technology to prepare rice product andstudy the influence of various process conditions on product quality.Better ways for extrusion:rice grinding particle size of80mesh,18%of the material moisture content, screw speed80r/min, and the discharge port temperature140℃, corresponding to the degree ofgelatinization is96.94. Optimized products of roller dry process conditions are52%of theconcentration of slurry, under the drum drying temperature of150℃, and roller speed of15m/min.(3)VitaminB can easily be lost during the process.In this paper, other nutrient is addedto protect the Vitamin B within the formulation; moderate excessive addition of vitamin C(17.5mg/100g) is able to decrease the loss of thiamine and riboflavin: thiamine lossesdropped from25.8percent to8.44percent and the loss of riboflavin decreased from37.0%to16.40%.(4)Comprehensive evaluation including the analysis of sensory evaluation and rheological equation of puffed rice cereal of the product is done. Then a kind of sensoryevaluation of rice cereal product is established. Through the analysis of physical properties(sedimentation rate, the rate of dissolution and water absorption) of the prepared products,thephysical characteristics and the relationship with the sensory index score is also studied, at thesame time, according to the rheological parameters in the determination of rice cerealreconstituted, and preliminary characterization of the rice cereal reconstituted, the physicalproperties and its sensory indicators was significantly correlated.