Please select the most similar patent number from A, B, C and D. Which number is?
Rice flour for infants, and a method for preparing same. The rice flour for infants is prepared by means of the following ratios of raw materials by weight: 70 g-90 g of rice, 5 g-10 g of soybean oil, 10 g-15 g of yolk powder, 12 g-16 g of fruit extracts, and 3 g-5 g of dehydrated tomato powder. The method comprises: cleaning raw material rice and removing impurities from same, and then grinding the raw material rice into powder; after grinding, sieving and filtering the powder by means of an 80-mesh sieve; weighing the powder after a night; blending the powder with other ingredients according to a certain ratio until uniform; adding an appropriate amount of water, and then performing sieving by means of a 60-mesh sieve; after natural cooling, cutting the cooled material into strips and grinding same; then, adding auxiliary materials and blending same with the grinded material; and performing sieving and then packaging same. Organic rice is selected as the main raw material, and appropriate amounts of yolk powder, vegetable oil and fruit extracts are added so as to meet functional ratios of fat and vitamins of infants, thereby improving the food safety and nutrition of the rice flour for infants.
A: A whole-process nitrogen-mediated infant complementary food nutrition package and a preparation method therefor, relating to the technical field of creation of high-quality infant complementary food nutrition packages. The present invention particularly relates to a nutrition package production key technology which comprises vibration and sieving of main materials under whole-process nitrogen mediation, three-stage pneumatic balanced mixing of &#34;nitrogen deoxygenation primary mixing, low-temperature pneumatic uniform mixing, and nitrogen deoxygenation and gas uniform mixing&#34;, double quantitative precise filling, and heat fusion quick sealing and cooling quick breaking. The attenuation rates of vitamin A acetate and cholecalciferol and a scanning electron microscope (SEM) map are used as important measurement indexes for the quality of an infant complementary food nutrition package, and a storage acceleration test for 60 days confirms that the quality deterioration rate of the infant complementary food nutrition package produced under whole-process nitrogen mediation is remarkably lower than a quality deterioration rate of a control group (P&lt;=0.05), and thus, an important research idea is provided for promoting the innovation and development of high-quality nutrition package industry.
B: An infant formula milk powder rich in structured lipid OPL, and a preparation method therefor. The infant formula milk powder rich in structured lipid OPL is prepared by means of taking raw cow milk as the main raw material, adding a mixed grease rich in structured lipid OPL and other ingredients and performing adjustment, wherein the mixed grease rich in structured lipid OPL is prepared by means of blending structured lipid OPL and mixed vegetable oil, the mass fraction of the structured lipid OPL being 54%-58% and the content of palmitic acid at position sn-2 being more than 80%, and the structured lipid OPL accounts for 6%-15% by mass of triglyceride in the milk powder. The infant formula milk powder is processed by means of a wet method, and is obtained by means of using raw cow milk as raw material milk, performing pre-sterilizing after purifying the milk, adding a mixed grease rich in structured lipid OPL and other ingredients into the pre-sterilized raw cow milk, sequentially performing homogenizing and sterilizing, and performing concentrating and spray drying.
C: A manufacturing method of whole grain rice noodles comprises: step 1, preparing 30-45 parts of brown rice, and using a 50-70 mesh sieve to perform filtering; step 2, mechanically removing hull from the filtered brown rice obtained in step 1, and obtaining white rice and bran; step 3, placing the bran obtained in step 2 in a dry storage container, storing same at 4 Celsius degrees, and independently storing the white rice obtained in step 2; step 4, washing the white rice obtained in step 3, and soaking same for four hours; step 5, simultaneously grinding and mixing the rice soaked in step 4 and the bran stored in step 3, and obtaining rice milk; step 6, adding an additive to the rice milk obtained in step 5 according to a ratio, and uniformly stirring same to obtain a rice milk mixture; step 7, steaming the rice milk mixture obtained in step 6; and step 8, cutting and shaping. The rice noodles manufactured by the method contain nutrients of whole grains and have mouth feel characteristics and texture similar to normal rice noodles.
D: A milk-based liquid infant formula containing active proteins, preparation method therefor, and a use of the preparation method. Fresh milk is used as a main raw material. According to requirements of the national standard and the standard of breastmilk, the proportions of the protein, fat, and carbohydrate in the milk are regulated; a vitamin and a mineral substance are added; and by means of the comparison of the effects of different heat treatment processes on active proteins in the milk, which mainly comprise immunoglobulins, lactoferrins, and low-abundance proteins in milk serum, the pasteurization method is finally used to sterilize the milk, such that a pasteurized milk-based liquid infant formula having active proteins is developed.
Answer: C