CN103976248A - 一种乳钙婴幼儿米粉及其制备方法 - Google Patents
一种乳钙婴幼儿米粉及其制备方法 Download PDFInfo
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- CN103976248A CN103976248A CN201410238566.8A CN201410238566A CN103976248A CN 103976248 A CN103976248 A CN 103976248A CN 201410238566 A CN201410238566 A CN 201410238566A CN 103976248 A CN103976248 A CN 103976248A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明涉及一种乳钙婴幼儿米粉及其制备方法。以重量份计,包含以下原料组分:籼米80~95、奶粉12~18、乳钙5~9、蔗糖8~13、二十二碳六烯酸0.290~0.305、花生四烯酸0.105~0.115、营养学上可接受量的维生素以及营养学上可接受量的微量元素补充剂。与现有技术相比,本发明工艺简单,更为合理地设计了婴幼儿米粉的配方,而且将乳糖与婴幼儿米粉有效成分科学组合,使婴幼儿米粉在具有丰富营养的基础之上含有特殊的功效,诸如:婴幼儿使用羊奶乳钙不容易上火;促进胃肠道对钙、镁等矿物质元素的吸收,有益于营养消化吸收和肠道健康;解决对婴幼儿对牛奶过敏的营养供求。
Description
技术领域
本发明涉及婴幼儿营养食品、保健品技术领域,具体涉及一种乳钙婴幼儿米粉及其制备方法。
背景技术
乳钙是乳清无机盐浓缩物,是营养价值最好的无机盐源且易消化吸收。牛乳中的总无机盐量约0.7%,钙约为0.1%。与其他食品中的钙相比,是最优质的钙源,这是因为牛乳中的钙约有70%呈酪蛋白胶粒状态,其中包括胶原体的磷酸钙的40%,与干酪素结合钙约30%。牛乳中的钙约有30%为可溶性钙,在可溶性钙中约有30%属离子性钙,60%为柠檬酸钙,余下的10%为磷酸钙。是目前国际上营养科学界公认的元素最易吸收的钙源,人体吸收率高,并且富含有牛奶中天然的蛋白碎片,多肽、氨基酸及其他大量的矿物质。
羊乳钙:钙磷比例好。羊乳维D钙片比例1∶8∶1的黄金比例,更接近母乳,钙吸收更好,不伤肠胃。羊奶的脂肪球与蛋白质颗粒只有牛奶的1/3,且颗粒大小均匀,更容易被人体消化吸收。羊奶中含有大量的蛋白质结构、乳清蛋白与母乳相同,且不含牛奶中可致过敏的异性蛋白。所以羊奶比其他奶制品更易消化吸收,不会引起胃部不适、腹泻等乳制品过敏症状发生,是任何体质的人都可以接受的乳制品。羊奶的脂肪结构中,碳链短,不饱和脂肪酸含量高,呈良好的乳化状态,更有利于机体直接利用。特别适合过敏体质和体制较弱的人群。羊奶的酪蛋白结构与牛奶中的不同;在羊奶中主要含α-2S酪蛋白、β-酪蛋白,这两种酪蛋白易被酵母分解;而牛奶中主要含有α-1S酪蛋白,因此,对牛奶过敏和体质较弱的人群完全可以接受羊奶。羊奶中含有200多种营养物质,其含有与母乳接近的丰富矿物质、微量元素、多种维生素、牛磺酸、二十二碳六烯酸等,蛋白质、矿物质及各种维生素的总含量高于牛奶。羊奶含有生物活性因子“环磷腺苷”,“三磷酸腺苷”和“EGF生长因子”,这些因子在体内具有多种调节功能,“环磷腺苷”是科学界公认的防癌抗癌因子,它能使人体新陈代谢维持平衡,能增加血清蛋白和蛋白的含量,增加人体的抗病力;可改善心肌营养,软化血管,对改善防治动脉硬化、高血压具有非常有效的功效,同时,婴幼儿使用羊奶乳钙不容易上火。
婴幼儿米粉是母乳或婴儿配方食品不能满足婴儿营养需要以及婴儿断奶期间时,为补充婴幼儿营养的辅助食品。它是以大米为主要原料,加入钙、磷、铁等矿物质及维生素等加工制成的婴幼儿补充食品。婴幼儿6-8个月后是锻炼咀嚼能力的关键期,需要摄入颗粒逐渐大、硬度稍增加的食物(比如米粉等食物),并通过咀嚼使唾液分泌显著增加,淀粉酶活性得以激活,这不仅有益于宝宝对食物的消化和吸收,也让婴儿将来更容易适应不同的食物。
本发明人经过深入研究,针对婴幼儿的生理期特点,开发了本发明的婴幼儿米粉。其不仅口感良好,还具有丰富的蛋白质、维生素和各种矿物质,添加的二十二碳六烯酸(DHA)和花生四烯酸(AA)对婴幼儿智力和视力的发展提供物质基础,维生素和微量元素有益于身体的发育,特别是乳钙的添加可促进B1、B2、B6、B12等维生素的合成,促进胃肠道对钙、镁等矿物质元素的吸收,有益于营养消化吸收和肠道健康,对婴幼儿而言是一种十分有益的辅助食品。
发明内容
本发明的一个目的在于提供一种乳钙婴幼儿米粉,以重量份计,包含以下原料组分:籼米80~95、奶粉12~18、乳钙5~9、蔗糖8~13、二十二碳六烯酸0.290~0.305、花生四烯酸0.105~0.115、营养学上可接受量的维生素以及营养学上可接受量的微量元素补充剂,所述维生素选自维生素A醋酸酯、胆钙化醇、硝酸硫胺素、核黄素、烟酰胺中的一种或多种,所述微量元素补充剂选自焦磷酸铁、硫酸锌、碘化钾中的一种或多种。
本发明的另一目的在于提供上述乳钙婴幼儿米粉的制备方法,所述制备方法包括以下制备步骤:
(1)溶糖过滤:按所述重量份称取蔗糖,加入1.5~2倍100℃的开水,搅拌溶解后经200目筛过滤制得糖水备用;
(2)制浆:将籼米淘洗干净,加入6~9倍水,浸泡1~2h,然后一起打浆,得到混合米浆;
(3)混合均质:按所述重量份称取其它原料组份,加入步骤(1)所得的糖水和步骤(2)所得的混合米浆混合,在15~18Mpa压力条件下进行均质,保持8~15分钟;
(4)蒸煮烘干:用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片,蒸汽压0.2~0.3Mpa之间,烘干后米粉薄片的水分不高于5.0%;
(5)成型粉碎:将烘干后米粉薄片破碎过筛,筛孔直径为3.0mm,使之成为大小均一的米粉片状产品;
(6)灌装:将粉碎成型后的米粉片进行无菌灌装。
与现有技术相比,本发明工艺简单,更为合理地设计了婴幼儿米粉的配方,而且将乳糖与婴幼儿米粉有效成分科学组合,使婴幼儿米粉在具有丰富营养的基础之上含有特殊的功效,诸如:婴幼儿使用羊奶乳钙不容易上火;促进胃肠道对钙、镁等矿物质元素的吸收,有益于营养消化吸收和肠道健康;解决对婴幼儿对牛奶过敏的营养供求。
具体实施方式
以下对本发明进行详细说明。
在一个方面,本发明提供一种乳钙婴幼儿米粉,以重量份计,包含以下原料组分:籼米80~95、奶粉12~18、乳钙5~9、蔗糖8~13、二十二碳六烯酸0.290~0.305、花生四烯酸0.105~0.115、营养学上可接受量的维生素以及营养学上可接受量的微量元素补充剂,所述维生素选自维生素A醋酸酯、胆钙化醇、硝酸硫胺素、核黄素、烟酰胺中的一种或多种,所述微量元素补充剂选自焦磷酸铁、硫酸锌、碘化钾中的一种或多种。
本发明产品的原料中,相对于80~95重量份的籼米,奶粉的比例为12~18重量份。羊奶粉与籼米的比例若高于18/80,则奶香味偏重,掩盖了米香味,若低于12/95,则奶香味不足。
本发明产品的原料中,相对于80~95重量份的籼米,乳钙的比例为5~9重量份。乳钙与籼米的比例若高于9/80,则钙含量过高,会钙中毒,若低于5/95,则营养成分达不到要求。
本发明中所述“营养学上可接受量”是指其添加量小于营养学上推荐的最高量(如符合食品营养强化剂使用卫生标准GB14880-94),这对本领域技术人员而言是公知的。具体而言,在本发明产品的原料中,以重量份计,相对于80~95籼米,所述各维生素的量分别为维生素A醋酸酯0.000516~0.0007224、胆钙化醇0.00000875~0.0000125、硝酸硫胺素0.0007~0.0009、核黄素0.0005~0.0007、烟酰胺0.0048~0.006;所述各微量元素补充剂的量分别为焦磷酸铁0.0076~0.0094、硫酸锌0.0039~0.0049、碘化钾0.000024~0.000036。
本发明所使用的食品配料均为食品级;所使用的水指符合国家《生活饮用水卫生标准》(GB5749~2006)规定的纯净水。
除了上述组分植物,本发明产品的原料中也可适当地包括其他活性成分,如胆碱,肌醇,牛磺酸、左旋肉碱,以及对婴幼儿有益且无损于本发明效果的成分。
在另一个方面,本发明提供了上述乳糖婴幼儿米粉的制备方法,包括以下制备步骤:
(1)溶糖过滤:按所述重量份称取蔗糖,加入1.5~2倍100℃的开水,搅拌溶解后经200目筛过滤制得糖水备用;
(2)制浆:将籼米淘洗干净,加入6~9倍水,浸泡1~2h,然后一起打浆,得到混合米浆;
(3)混合均质:按所述重量份称取其它原料组份,加入步骤(1)所得的糖水和步骤(2)所得的混合米浆混合,在15~18Mpa压力条件下进行均质,保持8~15分钟;
(4)蒸煮烘干:用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片,蒸汽压0.2~0.3Mpa之间,烘干后米粉薄片的水分不高于5.0%;
(5)成型粉碎:将烘干后米粉薄片破碎过筛,筛孔直径为3.0mm,使之成为大小均一的米粉片状产品;
(6)灌装:将粉碎成型后的米粉片进行无菌灌装。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合或简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (6)
1.一种乳钙婴幼儿米粉,其特征在于,以重量份计,包含以下原料组分:籼米80~95、奶粉12~18、乳钙5~9、蔗糖8~13、二十二碳六烯酸0.290~0.305、花生四烯酸0.105~0.115、营养学上可接受量的维生素以及营养学上可接受量的微量元素补充剂;
其中,所述维生素选自维生素A醋酸酯、胆钙化醇、硝酸硫胺素、核黄素、烟酰胺中的一种或多种;
所述微量元素补充剂选自焦磷酸铁、硫酸锌、碘化钾中的一种或多种。
2.如权利要求1所述的乳钙婴幼儿米粉,其特征在于,以重量份计,相对于80~95籼米,所述各维生素的量分别为维生素A醋酸酯0.000516~0.0007224、胆钙化醇0.00000875~0.0000125、硝酸硫胺素0.0007~0.0009、核黄素0.0005~0.0007、烟酰胺0.0048~0.006。
3.如权利要求1所述的乳钙婴幼儿米粉,其特征在于,以重量份计,相对于80~95籼米,所述各微量元素补充剂的量分别为焦磷酸铁0.0076~0.0094、硫酸锌0.0039~0.0049、碘化钾0.000024~0.000036。
4.如权利要求1~3所述的乳钙婴幼儿米粉,其特征在于:所述乳钙为直接从牛奶中提取出来的纯天然活性高乳蛋白钙或从羊奶中提取出来的纯天然活性高乳蛋白钙。
5.如权利要求1~3所述的乳钙婴幼儿米粉,其特征在于:所述奶粉为羊奶粉。
6.权利要求1~5中任一项所述的乳钙婴幼儿米粉的制备方法,其特征在于,所述制备方法包括以下制备步骤:
(1)溶糖过滤:按所述重量份称取蔗糖,加入1.5~2倍100℃的开水,搅拌溶解后经200目筛过滤制得糖水备用;
(2)制浆:将籼米淘洗干净,加入6~9倍水,浸泡1~2h,然后一起打浆,得到混合米浆;
(3)混合均质:按所述重量份称取其它原料组份,加入步骤(1)所得的糖水和步骤(2)所得的混合米浆混合,在15~18Mpa压力条件下进行均质,保持8~15分钟;
(4)蒸煮烘干:用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片,蒸汽压0.2~0.3Mpa之间,烘干后米粉薄片的水分不高于5.0%;
(5)成型粉碎:将烘干后米粉薄片破碎过筛,筛孔直径为3.0mm,使之成为大小均一的米粉片状产品;
(6)灌装:将粉碎成型后的米粉片进行无菌灌装。
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