Method for enhancing stability of nutrients in infant complementary food

• Main Authors: LI CHAO, HAN JUNHUA, HU FEN, GUO BAOPING
• Format: Patent
• Language: Chinese; English
• Published: 08.03.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for enhancing the stability of nutrients in infant complementary food. The method comprises the following steps: cleaning rice, soaking for 10-20 hours, fishing out, draining, adding water, boiling with big fire, cooking with small fire for 2-6 hours, cooling to 40-50 DEG C, pulping, inoculating cellulase and pectinase, and carrying out enzymolysis to obtain a prefabricated material; the preparation method comprises the following steps: adding amylose and phospholipid into water, stirring and gelatinizing in a boiling water bath for 5-10 minutes, adding calcium carbonate, uniformly mixing, adding amylase, carrying out enzymolysis for 8-10 hours, freezing for 1-2 hours, adding ferric pyrophosphate, uniformly stirring, heating to 90-100 DEG C, preserving heat for 5-10 minutes, and carrying out spray drying to obtain a calcium-iron element coating material; and adding the calcium-iron element bag auxiliary material into the prefabricated material, uniformly mixing, homogenizing,