CN101797054B - 一种营养快餐包及其制作方法 - Google Patents
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种营养快餐包及其制作方法，涉及一种营养食品，原料验收与检验-配料混合-杀菌-均质-喷雾干燥-出粉、冷却、筛分-包装、检验、入库；饮用水与物料混合料液，高温瞬时杀菌，均质料液温度为60-70℃，压力为13-15Mpa，大粒子原料破碎为2μm的微粒；喷雾干燥喷雾压力54kPa，温度37℃，干燥后粉料用40-60目的筛子过筛，再冷却到28℃检验入库。快餐包内装燕麦片40％、植脂末10％、砂糖粉5％、糙米粉2％、小麦胚芽粉3％、浓缩乳精蛋白粉15％、核桃粉1％等配料，灌装封口即为50g营养快餐包。营养快餐包能提供人体每餐所需营养，平衡膳食结构、食用方便。
Description
技术领域
本发明涉及一种营养食品及其制作方法，特别是涉及一种可满足人体营养需求的一次性营养快餐包及其制作方法。
背景技术
随着社会经济的发展，人们生活水平的不断提高，现代人片面追求高享受的生活，而忽视营养均衡。其实，对于人体系统来说，当营养不足时就需要进行补充，营养过剩时则不能再盲目摄入，这样机体各个系统的运行才能畅通无阻，即人体各生理系统功能处于稳定协调状态，也就是中医所说的阴阳平衡，西医所说的体内酸、碱物质均衡。日常生活中人们往往因为偏食，或暴饮暴食，或片面追求美丽而节食减肥，或因为饮食没有规律，肠胃功能失调导致营养失衡，而营养失衡会引发六大生理功能失调。1、消化功能平衡失调；2、内分泌功能平衡失调；3、血液循环平衡失调；4、神经功能平衡失调；5、免疫功能平衡失调；6、新陈代谢平衡失调。六大生理功能失调会引发严重的健康危机，导致系统免疫力下降，机体对疾病抵抗力下降。
发明内容
本发明的目的在于提供一种营养快餐包及其制作方法，以燕麦片、糙米、小麦胚芽、果糖、红枣粉、核桃粉、黑芝麻粉、螺旋藻等原料配制，经喷雾干燥等专门设计的过程制作而成，有效的保存了所含营养，以中国营养学会最新制定的《中国居民膳食营养参考摄入量》作依据，一包就能有效提供人体每餐所需的各种营养，且平衡膳食结构、食用方便。
本发明的目的是通过以下技术方案实现的：
一种营养快餐包，该快餐包内按重量百分比计，内装以下食品粉料：燕麦片40.00％、植脂末10.00％、砂糖粉5.00％、糙米粉2.00％、小麦胚芽粉3.00％、浓缩乳精蛋白粉15.00％、核桃粉1.00％、红枣粉2.00％、黑米粉1.00％、螺旋藻粉1.00％、大豆蛋白粉15.00％、黑芝麻粉0.66％、复合果蔬粉3.00％、三氯蔗糖0.04％、矿物质1.275％、复合维生素0.025％。
所述的一种营养快餐包，其所述矿物质具体比例为：钙0.25％、铜0.05％、铁0.075％、镁0.1％、锌0.05％、硒0.02％、碘0.02％、磷0.15％、钾0.5％、氟0.04％、铬0.02％，复合维生素具体比例为：VA0.002％、VB10.001％、VB20.001％、VB60.005％、VB120.001％、VC 0.005％、VD 0.005％、VE 0.001％、叶酸0.004％。
一种营养快餐包的制作方法，包括以下制作步骤：原料验收与检验—配料混合-杀菌-均质-喷雾干燥-出粉、冷却、筛分-包装、检验、入库；所述配料混合：饮用水与物料按86∶14的比例在配料缸中混合成混合料液；杀菌：采用高温瞬时杀菌120-124℃保持2-4秒；均质：均质时料液温度为60-70℃，均质压力为13-15Mpa，将大粒子原料迅速破碎为2μm的微粒；喷雾干燥：喷雾干燥器的物料进口温度设成255℃，出口温度85℃，进料流量5680kg/h，喷雾压力54kPa，产品温度37℃；出粉、冷却、筛分：干燥后的粉料用40-60目的筛子过筛，再冷却到28℃以下；包装检验入库：包装室相对湿度控制在50-70％，温度20-25℃将成品打包入库。
具体实施方式
本发明的原料中：燕麦片：燕麦中含有VA族、VB族和锌，还有较多的磷、钾、钙等矿物质，以及叶酸、生物素、膳食纤维等，能促进肠胃蠕动，同时燕麦中富含可溶性纤维和不溶性纤维，能大量吸收人体内的胆固醇并排出体外。植脂末：提供人体所需脂肪。砂糖粉：调节口味，提供人体所需热量。浓缩乳清蛋白粉：提供人体所需蛋白质。核桃粉：每百克含蛋白质15～20克，脂肪60～70克，碳水化合物10克。黑芝麻粉：每百克芝麻含蛋白质21.9克，脂肪61.7克，钙564毫克，磷368毫克；特别。红枣粉：大枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及磷、钙、铁等成分。大豆蛋白粉：大豆所含的蛋白质约为40％左右，其中人体8种必需氨基酸种类齐全。小麦胚芽粉：麦胚芽含蛋白质30％，其中球蛋白18.9％，麦谷蛋白0.3％～0.37％，麦醇蛋白14％，是重要的植物蛋白质营养源。糙米粉：其蛋白质质量较好，容易被人体消化吸收，其米糠和胚芽部分含有丰富的维生素B和维生素E，能提高人体免疫力。螺旋藻粉：含有丰富的蛋白质，氨基酸，维生素，矿物质，藻多糖，藻蓝素，B-胡萝卜素，叶绿素和来麻酸等营养活性物质。黑米粉：所含锰、锌、铜等无机盐大都比大米高1～3倍；更含有大米所缺乏的维生素C、叶绿素、花青素、胡萝卜素及强心甙等特殊成分。复合水果蔬菜粉：水果蔬菜主要是向我们提供维生素、矿物质和纤维的食物，每天食用一定量的蔬菜水果才有利于健康。人体的血液、体液需保持一定的酸碱度，pH值大约在7.4左右，接近中性而微呈碱性。矿物质：矿物质和维生素一样，是人体必须的元素，矿物质是无法自身产生、合成的，人体内矿物质不足可能出现许多症状。复合维生素：维生素是人体不可缺少的物质，需要量虽少但是由于体内不能合成必须从摄取补充。维生素对维持人体正常的生长发育和调节各种生理功能至关重要。三氯蔗糖：强力甜味剂。三氯蔗糖是低热量、高甜度和食用安全的非营养型甜味剂，食用后不会使血糖升高，不会引起血糖波动，因此三氯蔗糖可供肥胖、心血管病糖尿病等患者食用。
本发明产品制作流程如下：原料验收与检验——配料混合——杀菌——均质-喷雾干燥——出粉、冷却、筛分——包装、检验、入库。
实施例：
原料验收与检验：原料入库时应掌握好质量、品种、生产日期、单据等，入库后储放在通风干燥的库房内，堆放干燥搁板上，要求距四周墙壁20cm、离地面12cm左右，不得与有异味、潮湿及有毒的物品堆放在一起，库温要求不高于20度，并要求库内具有防霉、防鼠、防虫、防潮等措施。原料检验按照采样、理化检验及感官鉴定程序进行检验，并做记录及检验报告。
配料混合：按配方原料配料混合制成100公斤物料：称取燕麦片40公斤、植脂末10公斤、砂糖粉5公斤、糙米粉2公斤、小麦胚芽粉3公斤、浓缩乳精蛋白粉15公斤、核桃粉1公斤、红枣粉2公斤、黑米粉1公斤、螺旋藻粉1公斤、大豆蛋白粉15公斤、黑芝麻粉0.66公斤、复合果蔬粉3公斤、三氯蔗糖0.04公斤。矿物质钙、铜、铁、镁、锌、硒、磷、钾、氟、铬共1.275公斤，复合维生素VA、VB1、VB2、VB6、VB12、VC、VD、VE、叶酸共0.025公斤。所述矿物质具体比例为：钙0.25公斤、铜0.05公斤、铁0.075公斤、镁0.1公斤、锌0.05公斤、硒0.02公斤、碘0.02公斤、磷0.15公斤、钾0.5公斤、氟0.04公斤、铬0.02公斤，复合维生素具体比例为：VA0.002公斤、VB10.001公斤、VB20.001公斤、VB60.005公斤、VB120.001公斤、VC 0.005公斤、VD 0.005公斤、VE 0.001公斤、叶酸0.004公斤。
其中矿物质或复合维生素的比例或将快餐包上述配方原料混合后，针对配方中实测的矿物质和复合维生素的比例，予以添加、补配矿物质或复合维生素成符合人体需求的比例数量。然后实测出配方中所含矿物质和复合维生素的比例，按《中国居民膳食营养参考摄入量》作依据，予以添加、补配矿物质或复合维生素成符合人体需求的比例数量。上述配料均可市场上购得。用配料缸采用带机械搅拌器的单层立式不锈钢桶，饮用水与物料按80∶20的比例在配料缸中混合成混合料液。首先，按配方去仓库领料或仓库送料时要进行验收与复称，配料时发现原料有不良现象时要抽样送化验室化验，待化验室结果出来后再进行配料。配料要严格按照配方的重量百分比称好待用。杀菌：配料后进行料液杀菌处理，采用高温瞬时杀菌120-124℃保持2-4秒，使原料处于无菌状态，最大程度保持原料中的营养成分。由若干片板换热片连续杀菌方式进行，在板式换热片两侧通道中，一侧的低温液体被加热，另一侧的高温液体被冷却，当料液用泵输送流过板式热交换器时，可以实现料液的加热、杀菌、冷却过程。控制好液体的温度及液体的流速就可达到理想的杀菌要求。均质：料液杀菌后要进行均质处理，经高压均质机使混合料在高压作用下，通过非常狭窄的间隙(不超过0.1mm)，料液在间隙中的流速高达150-200m/s，液流受到缝隙的强大剪切作用；液流中的脂肪球或其他大粒子与机体发生高速撞击，受到巨大的撞击作用；高速液流在通过缝隙时产生空穴作用。在以上三者的共同作用下，大粒子迅速破碎为2μm左右的微粒，使料液均匀。均质时料液温度为60-70℃，均质压力为13-15Mpa。喷雾干燥：均质处理后要进行料液干燥。本发明营养快餐包生产应采用喷雾干燥的方式，这与营养快餐包中含蛋白质比较多，且与蛋白浆液的高粘性和热敏性有关，同时考虑了蛋白质结合水能力强和干燥时间不宜长的特点。使用喷雾干燥系统，干燥过程迅速，时间只有几秒钟，蛋白质变性程度低，能够保持产品原有的营养、色泽、香味及各种功能性和营养成份，同时产品颗粒度细腻均匀，并且产品的水分、粒度可以调整喷雾温度及喷孔大小改变。喷雾干燥生产的营养快餐包采用压力式顺流干燥方式，塔内物料下降速度快，干燥时间短，塔进口温度255度，塔出口温度85度，进料流量5680kg/h，喷雾压力54kPa，产品温度37℃。即利用高压泵产生高压，将料液通过雾化装置，使之克服液体表面张力而雾化成直径为10-200μm的雾状液滴，喷入干燥室内，与高温气流充分混合，在短时间内被干燥成球状颗粒。其过程为：压缩空气经过滤器滤过除菌，再经加热器加热至所需温度，热空气经复滤后进入喷雾塔顶，料液由储槽进入喷雾塔；干燥过程所需的新鲜空气，经过滤后由鼓风机送至空气加热器中加热到所需要的255℃，再进入热风分布器；经喷嘴利用压缩空气喷洒成细小的雾粒与热空气接触进行干燥；在液滴到达器壁前，料液已干燥成粉末沿壁落入塔底干料储器中；废气经旋风分离器、袋滤器二级捕集细粉后放空。出粉、冷却、筛分：经喷雾干燥后已干燥的物料应迅速从干燥室内卸出，以便缩短物料受热时间，降低蛋白质热变性的程度，减少流离脂肪酸的生成，提高物料溶解度和保存性。卸出后的粉料用40-60目的筛子过筛，再贮于集粉箱内冷却，采用风冷冷却，冷却到28℃时进行包装。包装检验入库：包装室应保持严密干燥，室内配制空调设备，装有紫外线灯，相对湿度控制在50-70％，温度20-25℃。最后检查合格，，然后灌装封口、打印日期每包50g、即为营养快餐包。
营养快餐包所含营养指标如下表：
热量(千卡) 129.33
蛋白质(克) 14.56
脂肪(克) 3.62
碳水化合物(克) 14.22
膳食纤维(克) 5.11
维生素A(毫克) 0.2
维生素B1(毫克) 0.38
维生素B2(毫克) 0.37
维生素B6(毫克) 0.28
维生素B12(微克) 0.6
维生素C(毫克) 25
维生素D(微克) 1.25
维生素E(毫克) 3.5
叶酸(微克) 50
钾(毫克) 500
氟(毫克) 0.38
钙(毫克) 250
镁(毫克) 87.5
铁(毫克) 5
铬(微克) 12.5
锌(毫克) 4.75
铜(毫克) 0.5
磷(毫克) 175
硒(微克) 12.5
碘(微克) 37.5
食用时，取一袋(50g)营养快餐包倒进杯内，加热开水约200ml，搅拌均匀后，即可食用。
Claims (3)
1.一种营养快餐包，其特征在于该快餐包内按重量百分比计，内装以下食品粉料：燕麦片40.00%、植脂末10.00%、砂糖粉5.00%、糙米粉2.00%、小麦胚芽粉3.00%、浓缩乳精蛋白粉15.00%、核桃粉1.00%、红枣粉2.00%、黑米粉1.00%、螺旋藻粉1.00%、大豆蛋白粉15.00%、黑芝麻粉0.66%、复合果蔬粉3.00%、三氯蔗糖0.04%、矿物质1.275%、复合维生素0.025%。
2.根据权利要求1所述的一种营养快餐包，其特征在于所述矿物质为钙、铜、铁、镁、锌、硒、碘，磷、钾、氟、铬，复合维生素为VA、VB1、VB2、VB6、VB12、VC、VD、VE、叶酸；其所述矿物质具体比例为：钙0.25%、铜0.05%、铁0.075%、镁0.1%、锌0.05%、硒0.02%、碘0.02%、磷0.15%、钾0.5%、氟0.04%、铬0.02%，复合维生素具体比例为：VA 0.002%、VB1 0.001%、VB2 0.001%、VB6 0.005%、VB12 0.001%、VC 0.005%、VD 0.005%、VE 0.001%、叶酸0.004%。
3.根据权利要求1所述的一种营养快餐包的制作方法，其特征在于包括以下制作步骤：原料验收与检验—配料混合—杀菌—均质—喷雾干燥—出粉、冷却、筛分—包装、检验、入库；所述配料混合：饮用水与物料按80：20的比例在配料缸中混合成混合料液；杀菌：采用高温瞬时杀菌120-124℃保持2-4秒；均质：均质时料液温度为60-70℃，均质压力为13-15Mpa，将大粒子原料迅速破碎为2μm的微粒；喷雾干燥：喷雾干燥器的物料进口温度设成255℃，出口温度85℃，进料流量5680kg/h，喷雾压力54kPa,产品温度37℃；出粉、冷却、筛分：干燥后的粉料用40-60目的筛子过筛，再冷却到28℃；包装检验入库：包装室相对湿度控制在50-70%，温度20-25℃将成品打包入库。
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| CN108201098A (zh) * | 2018-01-23 | 2018-06-26 | 北京逯博士行为医学科技研究院有限公司 | 一种营养餐包及其制备方法 |
| CN108936698A (zh) * | 2018-06-29 | 2018-12-07 | 杭州赛能医药科技有限公司 | 体重管理组合物及其相关减肥代餐品 |
| CN109805316A (zh) * | 2019-03-11 | 2019-05-28 | 深圳市奥极因科技有限公司 | 一种无需外界供水的含绿色蔬菜的方便餐 |
| CN110432427A (zh) * | 2019-08-28 | 2019-11-12 | 东莞市过百春健康管理有限公司 | 一种富含均衡营养的助餐预包装食品 |
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| CN101194691A (zh) * | 2007-11-26 | 2008-06-11 | 华东理工大学 | 营养强化型小麦胚芽低热量代餐食品 |
| CN101278750A (zh) * | 2008-05-15 | 2008-10-08 | 宋复生 | 一种即食组合套餐 |
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| CN1689435A (zh) * | 2004-04-23 | 2005-11-02 | 姜泓 | 一种平衡营养水果粗粮快餐饭 |
| CN101194691A (zh) * | 2007-11-26 | 2008-06-11 | 华东理工大学 | 营养强化型小麦胚芽低热量代餐食品 |
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