The Production And Characteristic Study Of Infant Nutrition Rice Flour Made Of Yinmi

Yinmi is a kind of traditional food which has the function of nourishing yin and supplementing kidney, and enhancing appetite as well. It is obtained after rice with a certain process which mainly be divided into soaking, steaming, drying, rubbing, saving five steps. This subject mainly focused on making infant nutrition rice flour with Yinmi as the raw material, its superiority lies in the good digestive properties of Yinmi. By adding the appropriate ingredients, selecting the appropriate processing, the infant nutrition rice flour with good digestive and comprehensive nutrition property was prepared, and a series of the homemade infant rice flour properties were studied. Comparing with the rice flour on sell, we assessed the rationality and advantage of infant rice flour prepared with Yinmi as raw material.The main contents and results of the subject are as follows:1. First, the characteristics of the Yinmi have been studied. By selecting the right rice variety to prepare Yinmi flour, determining its chemical composition content, studying the particle size distribution, crystal properties and rheological properties, we found that fermented japonica rice showed the fastest digestion rate, so we selected japonica rice as the main raw material to make infant Yinmi flour. The degree of crystallinity of the original rice and Yinmi flour were 23.78%,11.02%, respectively, and the degree of crystallinity of Yinmi flour was far less than that of the original rice flour. As to the rheological properties, with increasing shear rate, the viscosity of the Yinmi flour and the original rice flour declined gradually; with increasing shear angle frequency, the storage modulus G ’and loss modulus G’ ’increases gradually, the storage modulus G’of both Yinmi flour and the original rice flour were greater than the loss modulus G" of them, the storage modulus G’of Yinmi ranges from 5 to 15Pa,its loss modulus G’’ranges from 2 to 26Pa; the storage modulus G’of original rice flour ranges from 10 to 40 Pa and its loss modulus ranges from 5 to 30 Pa, the difference of the storage modulus G’between Yinmi flour and original rice flour is much more significantly than that of loss modulus G" between them. The storage modulus G’ and loss modulus G" of Yinmi cereal and the original rice cereal declined as temperature increased, but the storage modulus G ’and loss modulus G" of Yinmi cereal versus temperature curve was very flat, whereas the curve of the original rice cereal was more sharp.2. The optimal gelatinization process parameters to prepare infant flour with Yinmi were obtained through single factor and orthogonal experiments:heating for 40 min, the gelatinization temperature 100℃, the solid-liquid ratio 1:10. In order to meet the requirement of the GB10769-2010 National Food Safety Standard about the provisions on nutritional indicators of infant high-protein grain complementary food in infant cereals supplementary food, the formulation design must conform to the constraints in the GB, by linear programming and orthogonal test to optimize formulation, the final ratio as follows:Yinmi flour content 70%, banana powder content 17%, egg yolk powder content 27%. Due to the deficiency of mineral elements, Ca, Fe, Zn must be added, the content of each was 650mg/100g 7mg/100g, 5mg/100g.The effect of ingredients on the rheological properties of infant rice was that storage modulus G’of Yinmi with banana powder was greater than Yinmi with yolk powder, the loss modulus G" of both showed little difference, Yinmi with banana powder trend is more obvious with higher temperature, G ’and G" decreased faster, while G’ and G" of Yinmi with yolk powder showed a slower decline rate. 3. The average particle size of homemade infant rice flour prepared with Yinmi as raw material was 15.626μm which was greater than average particle size of Heinz rice 12.784μm. Their thermodynamic properties were similar, but the termination gelatinization temperature of homemade infant rice was lower than that of Heinz rice 4℃ and gelatinization temperature range was narrower. By X-ray diffraction experiment, we found that the degree of crystallinity of the homemade infant rice flour with Yinmi as raw material and Heinz rice flour were 10.83%,10.99%, a relatively lower degree of crystallinity than Heinz rice flour, and the resistant starch content were 2.1%,2.3%, respectively. The in vitro digestibility of homemade rice flour was much better than Heinz rice. At 270min, the homemade rice DIG value had reached 91.7%, Heinz rice DIG value reached 75.8%, the original rice was 14.4%.