CN104223182A - 一种婴幼儿营养速溶蛋黄粉及其制备方法 - Google Patents
一种婴幼儿营养速溶蛋黄粉及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种婴幼儿营养速溶蛋黄粉及其制备方法，营养速溶蛋黄粉的配方包括速溶纯蛋黄粉20～40％，谷物粉10～20％，乳粉10～20％，冻干果蔬粉10～20％，乳糖5～10％，葡萄糖5～10％，白砂糖0～10％。本发明营养速溶蛋黄粉的制备步骤包括：将所有的原辅料混合，向混合料中添加一定量的水、酒精、糖类等物质作为粘结剂，粘结剂加入量为蛋黄粉：粘结剂＝100:5～100:20(重量/体积比)，得到含水量为10～20％的配方蛋黄粉，该蛋黄粉经干燥后，过筛得成品，该成品营养均衡，遇水迅速溶解，冲调稳定性较好。
Description
技术领域
本发明涉及食品加工领域，具体地涉及一种婴幼儿营养蛋黄粉及其制备方法。
背景技术
婴幼儿食品是一类特殊食品，关系到婴幼儿及今后一生的身心健康。婴幼儿食品生产过程中经常添加营养强化剂以满足婴幼儿营养的需求，目前我国食品添加剂的质量参差不齐，婴幼儿食品中违规使用非食用物质和滥用食品添加剂的现象依然存在，在婴幼儿食品营养强化过程中，食品营养强化剂很容易导致物质分散不均匀，尤其是那些粉状的婴幼儿食品，从而构成婴幼儿食品的安全危害。通过市场调查分析得知，目前婴幼儿辅食市场执行标准混乱、可依据的婴幼儿食品安全标准仍存在不够完善、相对滞后等不足之处，这是婴幼儿辅食市场普遍存在的问题，使婴幼儿辅食存在严重的食品安全隐患。
蛋黄是婴幼儿“第一辅食”，鸡蛋蛋黄含有婴儿大脑和神经系统发育必需的DHA、胆碱、卵磷脂及多种微量元素，具有很高的营养价值，可作为婴儿在出生4个月以后，母乳不能满足生长需要的重要补充食品。但是蛋黄传统的喂养方式使1/3的婴幼儿出现吞咽困难和吸收差的现象；普通的蛋黄粉，蛋黄粉存在的溶液体系稳定性差，颗粒不均匀，易粘结等冲调性问题。因此，开发一种安全、方便、营养的婴幼儿蛋源辅食产品，既满足了市场对营养辅食的需求，也是企业社会责任的一种体现。
发明内容
为了满足市场的需求，本发明提供一种适合婴幼儿食用的营养速溶蛋黄粉。
本发明的婴幼儿营养速溶蛋黄粉的配方如下：速溶纯蛋黄粉20～40％，谷物粉10～20％，乳粉10～20％，冻干果蔬粉10～20％，乳糖5～10％，葡萄糖5～10％，白砂糖0～10％。
本发明还提供一种配方中所用的速溶纯蛋黄粉的制备方法，所述方法包括以下步骤：(1)在0～4℃下对蛋黄液实施机械分散：采用均质机或高剪切乳化机对蛋黄液原料进行均质和乳化处理制成乳化蛋黄液，或先采用胶体磨或搅拌机对蛋黄液原料进行分散和初步乳化，然后再采用均质机或高剪切乳化机对蛋黄液原料进行均质和乳化处理，处理时间为0.5～4h，制成乳化蛋黄液。(2)将上述乳化蛋黄液喷雾干燥，制成速溶纯黄粉。
此外，本发明还提供一种本发明所述的婴幼儿食用的营养速溶蛋黄粉的制备方法，所述方法步骤如下：
1、先将所有的原辅料混合均匀；
2、加入适量的水、酒精、糖类等物质作为粘结剂，搅拌均匀，制成含水率为10～20％的混合蛋粉；
3、将上述得到的混合蛋粉制粒，制粒为常规方法进行制粒，如挤压制粒或摇摆制粒；
4、将制粒的混合蛋粉进行干燥，沸腾制粒过程中控制风机频率为20～50Hz，进口温度70～100℃，出口温度50～80℃；
5、干燥后的混合蛋粉过20～40目筛；
谷类食品是世界卫生组织推荐的婴幼儿理想辅食食品，谷类食品具有消化、吸收、不易过敏等优点。蛋黄粉中富含丰富的矿质元素，谷类食物是铁等微量元素的理想载体，可以强化多种婴幼儿容易缺乏的营养素。
蛋黄粉中富含丰富的钙，乳糖有促进钙吸收的作用，在肠道内不易被分解，可在肠道内长时间滞留，乳糖经乳糖酶作用后形成有机酸，会是肠道pH值下降，在酸的作用下可以促进钙离子的吸收，另外乳糖分解后形成的葡萄糖也有促进钙质吸收的作用，例如：比较出生8个月的婴儿，喂食一般牛奶、去除乳糖的无乳糖牛奶及经乳糖酶处理的牛奶后，钙质吸收率，结果发现喝一般牛奶的婴儿钙吸收率为60％，喂无乳糖牛奶的婴儿钙吸收率为36％，未经乳糖酶处理低乳糖牛奶的婴儿钙吸收率72％。可以说明，乳糖分解后生成的葡萄糖和半乳糖确实具有促进该吸收的作用。另外，乳糖具有整肠作用：在小肠内未被乳糖酶分解的乳糖会移往大肠，在大肠中生活的微生物会利用乳糖，尤其是占菌群多数的乳酸菌、比菲德菌会将乳糖转变成乳酸、醋酸使肠道pH值下降，这些有机酸会刺激肠道蠕动，所以具有整肠作用、能防止婴儿便秘。
家长对于果蔬产品越来越情有独钟，在给宝宝补充富含蛋白质的食品之后，都不会忘了在餐后给宝宝添加水果。然而由于季节关系，很多宝宝爱吃的水果可能吃不到。同时，水果属于生冷食品，在秋冬季节，宝宝容易受寒，家长们可能减少水果的补充。那么，果蔬粉是最佳的选择。果蔬粉采用真空冷冻干燥技术，最大程度保持果蔬营养成分、鲜味、香味。真空冷冻干燥技术(FD)是一项对食品和药品进行保色、保鲜、保质的高新技术，在通常状态下，将调配好的食品在-28℃至-35℃条件下急速冷冻后送入真空容器中，在真空状态条件下，(低于610Pa)不经过高温程序，将食品中的水分直接从固态冰挥发成气的状态，从而使食品脱水干燥。由于在低温和低压条件下生产能有效的防止食物中某些成分分解或氧化，抑制微生物和酶的有害作用，从而保持了食品的鲜味、香味和营养价值(保持原汁原味)。冰在升华过程中，水以分子由表及里逐步脱除，食品中的冰晶位置形成了海绵状的微孔，组织结构没有破坏，因此最大程度的保留了天然原色和味道，并能迅速吸水复原，其色、香、味、形基本和鲜品一样。补充膳食纤维：膳食纤维是指不能消化的那部分植物性食物。纤维的类型有很多种，可分为两大类：不可溶纤维和可溶纤维。不可溶纤维的主要功能是膨胀，用来调节肠的功能，防止便秘，保持大肠健康。同时不可溶纤维也常让我们有饱涨的感觉，这样对节食减肥的人很有用。不可溶纤维的主要来源有：全麦谷类食品、全麦面包、种子、坚果、水果和蔬菜。不同的是，可溶纤维能帮助减少血液中的胆固醇水平，调节血糖水平，从而降低心脏病的危险，改善糖尿病。可溶纤维的主要来源有水果、蔬菜、大豆和燕麦。由于两种纤维对健康都很重要，营养学家推荐两种都食用。孩子吃膳食纤维可以促进咀嚼肌的发育，并且有助于小儿牙齿与下颌的发育。膳食纤维可促进肠蠕动，从而加速分粪便从肠腔的排出，这样就减少了粪便中致癌因子与肠壁接触的机会；同时膳食纤维可吸收大量的水分，增大了粪便的体积，降低了致癌因子的浓度，从而具有防止、减少结肠癌之功效。膳食纤维中的果胶可与血中的胆固醇结合，木质素可与胆酸结合，从而增加了胆固醇及其代谢产物从粪便中的排出，减少机体内的胆固醇含量。蛋黄粉与果蔬粉结合能促进脂溶性维生素吸收：蛋黄粉中的脂肪含量占蛋黄粉的60％以上，果蔬粉与蛋黄粉复配，能促进脂溶性维生素的吸收。蛋黄粉与果蔬粉结合，遮盖了蛋黄粉固有的腥味，使其口感更佳，适宜宝宝食用。
有益效果
如上所述，本发明的婴幼儿营养蛋黄粉不仅能够补充婴儿所需要的多种营养成分，并且膳食纤维可促进肠蠕动。蛋黄粉与果蔬粉结合，遮盖了蛋黄粉固有的腥味，使其口感更佳，适宜宝宝食用。
具体的实施方式
本发明实施例列出的配方均严格按照国家食品标准以及婴幼儿食品的相关的质量标准，安全营养、易被婴幼儿接受。以下实施例配方的百分比均为重量百分比。
实施例1
婴幼儿营养速溶蛋黄粉配方1：
速溶纯蛋黄粉38％，膨化米粉15％，乳粉10％，冻干胡萝卜粉17％，乳糖10％，葡萄糖10％。
实施例2
婴幼儿营养速溶蛋黄粉配方2
速溶纯蛋黄粉35％，膨化玉米粉18％，乳粉14％，冻干香蕉粉8％，乳糖10％，葡萄糖10％，白砂糖5％。
实施例3
婴幼儿营养速溶蛋黄粉配方3
速溶蛋黄粉32％，膨化米粉15％，小麦胚芽粉5％，乳粉10％，冻干香蕉粉10％，冻干南瓜粉8％，乳糖10％，葡萄糖10％。
实施例4
婴幼儿营养速溶蛋黄粉的制备工艺过程
1、于0～4℃下对蛋黄液实施机械分散：采用均质机或高剪切乳化机对蛋黄液原料进行均质和乳化处理制成乳化蛋黄液，处理时间为4h，制成乳化蛋黄液；
2、将上述乳化蛋黄液喷雾干燥，制成速溶纯蛋黄粉；
3、将速溶纯蛋黄粉与配方中的其他辅料混合均匀；
4、加入水，搅拌均匀，制成含水率为16％的混合蛋黄粉；
5、将上述得到的混合蛋粉进行摇摆制粒；
6、将制粒的混合蛋粉进行干燥，沸腾制粒过程中控制风机频率为35Hz，进口温度90℃，出口温度80℃；
7、干燥后的混合蛋黄粉过40目筛，得粗产品，经检测、包装，得最终产品。
Claims (6)
1.一种婴幼儿营养速溶蛋黄粉配方，其特征在于，所述配方由如下的成分组成：速溶纯蛋黄粉20～40％，谷物粉10～20％，乳粉10～20％，冻干果蔬粉10～20％，乳糖5～10％，葡萄糖5～10％，白砂糖5～10％。
2.如权利要求1所述的婴幼儿营养速溶蛋黄粉配方，其特征在于，所述谷物粉包括根据具体的营养需求而选择的以下谷物粉中的一种或多种：膨化大米粉、膨化玉米粉、红豆粉、绿豆粉、薏米粉、燕麦粉、小米粉、大麦粉、红高粱粉、红米粉、黑米粉、荞麦粉、青稞粉、黑小麦粉、小麦胚芽粉、糙米粉。
3.如权利要求1所述的婴幼儿营养速溶蛋黄粉配方，其特征在于，所述冻干果蔬粉包括根据具体的营养需求而选择的以下果蔬粉中的一种或多种：冻干苹果粉、冻干香蕉粉、冻干甜橙粉、冻干弥胡桃粉、冻干木瓜粉、冻干芒果粉、冻干菠萝粉、冻干山楂粉、冻干樱桃粉、冻干草莓粉、冻干蓝莓粉、冻干桑葚粉、冻干葡萄粉、冻干桃粉、冻干雪梨粉、冻干哈密瓜粉、冻干胡萝卜粉、冻干南瓜粉、冻干豌豆粉、冻干陈皮粉、冻干柠檬粉、冻干山药粉、冻干百合粉、冻干莲子粉、冻干紫薯粉、冻干葛根粉。
4.如权利要求1所述的婴幼儿营养速溶蛋黄粉配方，其特征在于，所述谷物粉包括根据具体的营养需求而选择的以下谷物粉中的一种或多种：膨化大米粉、膨化玉米粉、红豆粉、绿豆粉、薏米粉、燕麦粉、小米粉、大麦粉、红高粱粉、红米粉、黑米粉、荞麦粉、青稞粉、黑小麦粉、小麦胚芽粉、糙米粉。
5.一种如权利要求1所述的婴幼儿营养速溶蛋黄粉配方中的速溶纯蛋黄粉的制备方法，其特征在于，所述方法包括以下步骤：
1、在0～4℃下对蛋黄液实施机械分散：采用均质机或高剪切乳化机对蛋黄液原料进行均质和乳化处理制成乳化蛋黄液，或先采用胶体磨或搅拌机对蛋黄液原料进行分散和初步乳化，然后再采用均质机或高剪切乳化机对蛋黄液原料进行均质和乳化处理，处理时间为0.5～4h，制成乳化蛋黄液；
2、将上述乳化蛋黄液喷雾干燥，制成速溶纯黄粉。
6.一种婴幼儿营养速溶蛋黄粉的制备方法，其特征在于：所述方法采用如下工艺步骤完成：
1、先将所有的原辅料混合均匀；
2、加入粘结剂，搅拌均匀，制成含水率为10～20％的混合蛋黄粉；
3、采用挤压制粒或摇摆制粒对上述得到的混合蛋黄粉进行制粒；
4、将制粒得到的混合蛋黄粉进行干燥，沸腾制粒过程中控制风机频率为20～50Hz，进口温度70～100℃，出口温度50～80℃；
5、干燥后的混合蛋黄粉过20～40目筛。
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