CN104172129A - 一种婴幼儿保健型鹅肝酱 - Google Patents
一种婴幼儿保健型鹅肝酱 Download PDFInfo
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Abstract
本发明提供一种婴幼儿保健型鹅肝酱，其不含防腐剂，健康安全，本鹅肝酱中还包括以下占总重量的：胡萝卜泥5～6%、苹果泥5～6%、芒果泥3～5%、甜玉米泥5～6%、猕猴桃泥5～6%、食盐2～3%、白砂糖1～2%、果胶1～2%、乳酸钙0.3～0.5%、乳酸亚铁0.06～0.1‰、乳酸锌0.03～0.07‰，余量为鹅肝原酱。本发明的有益效果在于：具有多层次丰富口感，营养丰富，有效促进婴幼儿成长发育；鹅肝酱与果蔬泥组合并同时补充钙、铁、锌等微量元素，均衡营养，促进健康；钙、铁、锌生产原料及加工步骤综合统筹，快捷方便。
Description
技术领域
本发明涉及保健食品领域，具体是指一种婴幼儿保健型鹅肝酱。
背景技术
鹅肝酱富含不饱和脂肪酸、卵磷脂、油酸、亚油酸、维生素A等多种营养成分，鹅肝酱中人体必需的脂肪酸能够在体内合成DHA，有助于儿童生长发育，增强智力。传统鹅肝酱存在如下缺陷：一是由于鹅肝筋膜较多，前处理复杂，不但浪费时间和人力，且原料损失多；二是多采用二次杀菌技术，营养和风味损失较多，中国专利200610088327.4 公开的鹅肝酱的一种加工方法就是采用二次杀菌技术；三是感观品质差，已有的产品是靠加入其他畜禽肉来改善产品质构和风味，并且加入防腐剂例如亚硝酸盐、异抗坏血酸钠等，不适宜婴幼儿食用，中国专利200710029870.1 以及专利号为201010240966.4的发明专利公开的鹅肝酱就是这类产品；四是由于产品采用的是香辛料粉碎加入，产品中有香辛料残渣，也影响产品的品质与观感。
随着生活水平提高，人们摄入的热量有充分保证，但是婴幼儿往往挑食偏食导致营养不均，目前国内婴幼儿身体发育总体状况并不乐观，婴幼儿尤其是8-14岁的少年儿童肥胖率大幅上升。本发明旨在提供一种具有多层次丰富口感、容易被婴幼儿接受、营养丰富（包括多种果蔬、不饱和脂肪酸、钙铁锌等微量元素）且能有效促进婴幼儿骨骼及大脑发育的鹅肝酱产品。
发明内容
本发明针对以上问题，提供一种婴幼儿保健型鹅肝酱，其不含防腐剂，健康安全。
本发明的发明目的通过以下方案实现：
一种婴幼儿保健型鹅肝酱，鹅肝酱中还包括以下占总重量的：胡萝卜泥5～6%、苹果泥5～6%、芒果泥3～5%、甜玉米泥5～6%、猕猴桃泥5～6%、食盐2～3%、白砂糖1～2%、果胶1～2%、乳酸钙0.3～0.5%、乳酸亚铁0.06～0.1‰、乳酸锌0.03～0.07‰，余量为鹅肝原酱。
进一步地，本鹅肝酱经过鹅肝原酱真空斩拌、果蔬泥真空斩拌、鹅肝原酱与果蔬泥混合真空斩拌、在混合真空斩拌过程中喷雾添加辅料、灌装、烘烤熟化、脱气封盖形成；包括食盐、白砂糖、果胶、乳酸钙粉末、乳酸亚铁粉末及乳酸锌粉末的辅料与纯净水搅拌混合后喷雾注入真空斩拌机，辅料与纯净水重量比1:3～5；果蔬泥及鹅肝酱粒径小于90μm。
优选地，果蔬泥中还包括占果蔬泥总重量3～5%的草莓泥，包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及草莓的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成果蔬泥，在真空斩拌过程中还以10～20KPa/ 分钟的速度抽气降压。
作为另一优选方案，果蔬泥中还包括占果蔬泥总重量3～5%的山楂泥，包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及山楂的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成果蔬泥，在真空斩拌过程中还以10～20KPa/ 分钟的速度抽气降压。
进一步地，为进一步优化营养配比并降低成本，鹅肝原酱由普通鹅肝和肥鹅肝按1:1～2的重量比例混合真空斩拌得到。
进一步地，鹅肝原酱由普通鹅肝和肥鹅肝分别经过清水漂洗、分块、去血斑后进行混合真空斩拌得到。
进一步地，乳酸钙粉末由可溶性淀粉加水稀释冷却至50-53℃，接入黑曲霉菌和德氏乳酸杆菌，发酵得到代谢产物乳酸，再加水稀释得到稀乳酸液，然后用碳酸钙中和稀乳酸液，再将溶液蒸发而制得。
进一步地，乳酸锌粉末由乳酸钙溶液与硫酸锌溶液反应，经过滤、洗涤、干燥制得。
进一步地，乳酸亚铁粉末由乳酸钙溶液加硫酸亚铁溶液反应，过滤蒸发结晶而得乳酸亚铁，硫酸亚铁溶液中溶剂水质量与硫酸亚铁质量比为2：1，在45~50℃和Ph值2.5～3.0条件下反应40~50min制得。
进一步地，烘烤熟化温度121～130℃，烘烤时间45±5min；灌装容器为玻璃瓶或铁盒，容器容量50～100g。
本发明的有益效果在于：具有多层次丰富口感，营养丰富，有效促进婴幼儿成长发育；鹅肝酱与果蔬泥组合并同时补充钙、铁、锌等微量元素，均衡营养，促进健康；烘烤熟化的过程同时灭菌，灭菌效果理想且有效避免营养及风味流失；鹅肝原酱由普通鹅肝和肥鹅肝组合，优化营养配比并降低成本；钙、铁、锌生产原料及加工步骤综合统筹，快捷方便。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
本实施例的一种婴幼儿保健型鹅肝酱，一种婴幼儿保健型鹅肝酱，鹅肝酱中还包括以下占总重量的：胡萝卜泥5%、苹果泥5%、芒果泥5%、甜玉米泥6%、猕猴桃泥5%、食盐2%、白砂糖2%、果胶2%、乳酸钙0.3%、乳酸亚铁0.06‰、乳酸锌0.05‰，余量为鹅肝原酱。
为了让果蔬泥、辅料与鹅肝原酱尽可能均匀混合，本实施例的鹅肝酱经过鹅肝原酱真空斩拌、果蔬泥真空斩拌、鹅肝原酱与果蔬泥混合真空斩拌、在混合真空斩拌过程中喷雾添加辅料、灌装、烘烤熟化、脱气封盖形成；包括食盐、白砂糖、果胶、乳酸钙粉末、乳酸亚铁粉末及乳酸锌粉末的辅料与纯净水搅拌混合后喷雾注入真空斩拌机，辅料与纯净水重量比1:3～5；果蔬泥及鹅肝酱粒径小于90μm。
为进一步优化营养配比并降低成本，本实施例的鹅肝原酱由普通鹅肝和肥鹅肝按1:1～2的重量比例混合真空斩拌得到。
鹅肝原酱由普通鹅肝和肥鹅肝分别经过清水漂洗、分块、去血斑后进行混合真空斩拌得到。
本实施例的乳酸钙粉末由可溶性淀粉加水稀释冷却至50-53℃，接入黑曲霉菌和德氏乳酸杆菌，发酵得到代谢产物乳酸，再加水稀释得到稀乳酸液，然后用碳酸钙中和稀乳酸液，再将溶液蒸发而制得。乳酸锌粉末由乳酸钙溶液与硫酸锌溶液反应，经过滤、洗涤、干燥制得。乳酸亚铁粉末由乳酸钙溶液加硫酸亚铁溶液反应，过滤蒸发结晶而得乳酸亚铁，硫酸亚铁溶液中溶剂水质量与硫酸亚铁质量比为2：1，在45~50℃和Ph值2.5～3.0条件下反应40~50min制得。乳酸钙溶液由于可以综合多次利用，减少工序缩短工时且节省原料成本，大大降低加工成本。
为简化工艺并防止风味损失，烘烤熟化温度121～130℃（同时起到灭菌效果），烘烤时间45±5min；灌装容器为玻璃瓶或铁盒，容器容量50～100g。
本申请人通过协调相关学校等单位，对小学生健康指标做以下对比实验：选取实验组600人和对比组600人进行对比实验1，实验组每人每日平均摄入20g本发明的鹅肝酱，连续服用6个月，实验组与对比组其余配餐总体基本一致，6个月后经测试得出健康状况如表1。
表1。
注：等级评定标准参照小学生体质健康标准。
并针对6个月～3周岁的婴幼儿选取实验组100人（6个月～1周岁30人为第1小组，1～2周岁40人第2小组，2～3周岁30人为第3小组）和对比组100人（6个月～1周岁30人为第1小组，1～2周岁40人第2小组，2～3周岁30人为第3小组）进行对比实验2，实验组每人每日平均摄入15g本发明的鹅肝酱，连续服用3个月，实验组与对比组其余配餐总体基本一致，3个月后经测试得出成长状况如表2。
表2。
实施例2
本实施例的果蔬泥中还包括占果蔬泥总重量3～5%的草莓泥，包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及草莓的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成果蔬泥，在真空斩拌过程中还以10～20KPa/ 分钟的速度抽气降压。本实施例的鹅肝酱进一步改善口感，营养成分更为丰富。
实施例3
本实施例的果蔬泥中还包括占果蔬泥总重量3～5%的山楂泥，包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及山楂的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成果蔬泥，在真空斩拌过程中还以10～20KPa/ 分钟的速度抽气降压。本实施例的鹅肝酱除改善口感外还有增强食欲的作用。
实施例4～8
实施例4～8中果蔬泥及辅料配比参照表3，其保健效果、口感及物理性状经实验证明与实施例1基本相同。
表3 。
虽然本发明已通过参考优选的实施例进行了描述，但是，本领域普通技术人员应当了解，可以不限于上述实施例的描述，在权利要求书的范围内，可作出形式和细节上的各种变化。
Claims (10)
1.一种婴幼儿保健型鹅肝酱，其特征在于鹅肝酱中还包括以下占总重量的：胡萝卜泥5～6%、苹果泥5～6%、芒果泥3～5%、甜玉米泥5～6%、猕猴桃泥5～6%、食盐2～3%、白砂糖1～2%、果胶1～2%、乳酸钙0.3～0.5%、乳酸亚铁0.06～0.1‰、乳酸锌0.03～0.07‰，余量为鹅肝原酱。
2.根据权利要求1所述的一种婴幼儿保健型鹅肝酱，其特征在于：本鹅肝酱经过鹅肝原酱真空斩拌、果蔬泥真空斩拌、鹅肝原酱与果蔬泥混合真空斩拌、在混合真空斩拌过程中喷雾添加辅料、灌装、烘烤熟化、脱气封盖形成；包括食盐、白砂糖、果胶、乳酸钙粉末、乳酸亚铁粉末及乳酸锌粉末的辅料与纯净水搅拌混合后喷雾注入真空斩拌机，辅料与纯净水重量比1:3～5；果蔬泥及鹅肝酱粒径小于90μm。
3.根据权利要求2所述的一种婴幼儿保健型鹅肝酱，其特征在于：果蔬泥中还包括占果蔬泥总重量3～5%的草莓泥，包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及草莓的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成果蔬泥，在真空斩拌过程中还以10～20KPa/ 分钟的速度抽气降压。
4.根据权利要求2所述的一种婴幼儿保健型鹅肝酱，其特征在于：果蔬泥中还包括占果蔬泥总重量3～5%的山楂泥，包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及山楂的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成果蔬泥，在真空斩拌过程中还以10～20KPa/ 分钟的速度抽气降压。
5.根据权利要求2所述的一种婴幼儿保健型鹅肝酱，其特征在于：鹅肝原酱由普通鹅肝和肥鹅肝按1:1～2的重量比例混合真空斩拌得到。
6.根据权利要求5所述的一种婴幼儿保健型鹅肝酱，其特征在于：鹅肝原酱由普通鹅肝和肥鹅肝分别经过清水漂洗、分块、去血斑后进行混合真空斩拌得到。
7.根据权利要求2所述的一种婴幼儿保健型鹅肝酱，其特征在于：乳酸钙粉末由可溶性淀粉加水稀释冷却至50-53℃，接入黑曲霉菌和德氏乳酸杆菌，发酵得到代谢产物乳酸，再加水稀释得到稀乳酸液，然后用碳酸钙中和稀乳酸液，再将溶液蒸发而制得。
8.根据权利要求7所述的一种婴幼儿保健型鹅肝酱，其特征在于：乳酸锌粉末由乳酸钙溶液与硫酸锌溶液反应，经过滤、洗涤、干燥制得。
9.根据权利要求7所述的一种婴幼儿保健型鹅肝酱，其特征在于：乳酸亚铁粉末由乳酸钙溶液加硫酸亚铁溶液反应，过滤蒸发结晶而得乳酸亚铁，硫酸亚铁溶液中溶剂水质量与硫酸亚铁质量比为2：1，在45~50℃和Ph值2.5～3.0条件下反应40~50min制得。
10.根据权利要求2所述的一种婴幼儿保健型鹅肝酱，其特征在于：烘烤熟化温度121～130℃，烘烤时间45±5min；灌装容器为玻璃瓶或铁盒，容器容量50～100g。
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