CN109527552A - 中老年人群的营养餐及其制备方法 - Google Patents
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Abstract
本发明公开了中老年人群的营养餐及其制备方法，该营养餐由下列物料制成：全谷杂豆大豆芽谷物粉25~40重量份，果蔬浓缩汁20~25重量份，水产畜禽18~22重量份，蛋乳液12~14重量份，薯粉3~4重量份，果蔬菌粉3~4重量份，坚果粉1~2重量份，调味料3~4重量份。本发明的营养餐富含易于人体吸收的碳水化合物、多糖、低聚糖、蛋白质、多肽、氨基酸、脂肪、维生素、矿物质和膳食纤维等，食用携带方便，具有补充能量、增强免疫力、防控高血压、调节肠道菌群、润肠通便的生理功能，适合中老年人群。
Description
技术领域
本发明涉及营养餐，尤其是中老年人群的营养餐及其制备方法。
背景技术
随着年龄的增长，人步入中年后，对热量的需要和代谢率日渐降低，满足机体新陈代谢平衡的营养需求也相对减少，需及时调整饮食结构，但现代社会工作和生活节奏不断加快，中年人又在各自的岗位上承担骨干角色，无法时时做到能量平衡、饮食均衡的膳食摄入，长此以往会造成营养过剩或营养缺乏导致的各种疾病的发生。而步入老年后，机体需求进一步降低，同时生理机能开始退化，尤其是消化和代谢功能，牙齿松动甚至脱落、消化液分泌减少、胃肠道蠕动缓慢，身体对营养成分吸收利用下降，严重影响老年人的食欲，导致老年人摄取营养不均衡，免疫力降低，从而引起多种疾病的发生。
中老年人群的膳食直接影响身体的营养状况，每日的膳食极为重要，从营养学的基础上将各类食物进行合理搭配，经适当加工后制备食物种类丰富、供能比合理、营养均衡的营养餐，作为中老年人群的日常膳食或补充，将有助于改善中老年人群的营养状况，增强抵抗力，防治营养性疾病。
中老年人群需要摄入多糖、低聚糖丰富的碳水化合物，富含优质蛋白质的蛋白质，富含不饱和脂肪酸的脂肪，富含不溶与水溶性膳食纤维的膳食纤维，维生素和矿物元素等营养物质。而全谷物、杂豆、大豆、谷物、薯类、果蔬、畜禽肉、水产品、蛋和乳等食物营养丰富，全谷富含碳水化合物、蛋白质、多种矿物元素、B族维生素、维生素E、抗氧化物质和膳食纤维；杂豆富含碳水化合物、优质蛋白质、B族维生素和矿物元素；大豆富含优质蛋白，蛋白质含量比猪肉高2倍，是鸡蛋含量的2.5倍；薯类富含膳食纤维、β-胡萝卜素、维生素C和叶酸等营养物质；果蔬含有碳水化合物、矿物质、维生素如维生素C、胡萝卜素含量丰富、各种有机酸、芳香物质、色素和膳食纤维、少量蛋白质和脂肪；坚果富含碳水化合物、不饱和脂肪酸含量丰富的脂肪、蛋白质、多种维生素、多种微量元素和膳食纤维；畜禽肉富含优质蛋白，赖氨酸尤为丰富，畜肉含饱和脂肪酸较多的脂肪，禽肉含不饱和脂肪酸丰富的脂肪；水产品富含优质蛋白质，尤其是人体需要量最大的亮氨酸和赖氨酸含量较高，不饱和脂肪酸含量较高的脂肪，二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）是人类不可缺少的脂肪酸，维生素A、D的含量比畜肉高，除钙、磷、钾、铁、锌等，还富含硒、镁、碘等多种元素；鸡蛋蛋液中含有接近人体组成模式的优质蛋白，还富含磷脂、胆固醇，维生素A、D、B1和B2，钙、磷和铁等矿物族。牛羊乳均含有丰富的优质蛋白质，必需氨基酸和易溶性脂肪酸，少量胆固醇，钙和维生素等营养物质；选取上述食物进行科学搭配和加工，不仅能够获得具生理活性的功能碳水化合物、提高优质蛋白比例、调节饱和脂肪酸与不饱和脂肪酸的的比例，同时有利于铁、锌、钙、硒等矿物质与维生素A、D、E、C、B 族等维生素的吸收和利用。
目前有很多营养餐产品，市售较多的主要为营养餐粉和营养餐片，营养泥主要为婴幼儿辅食。而中国发明专利CN201710572080.1 公开了一种营养餐及其制备方法，按照营养餐的配比将原料均匀混合在一起，并搅拌揉制成团状，经制粒机挤压制作成颗粒状；经烘干并膨化成为成品。中国发明专利CN201610115137.0公开了一种营养餐及其制备方法，所述营养餐的原料组份及重量配比为：主料80-90%，辅料9-15%，调味剂1-5%，所述配比之和满足100%。中国发明专利CN201310725305.4 十谷营养餐及其制造方法，采用糙米、黑糯米、小米、小麦粉、荞麦、燕麦、芡实、莲子、赤豆、红薏仁等十种谷物原料按比例合理搭配，制成粉片状或片状的方便食品，经开水冲调即可作为主食食用。CN201710903109.X 一种营养餐及其制备方法，将“五谷”和“药食同源”中药材49种原料创新组合，制成的营养餐具有天然、健康、安全的低热量、低升糖。集成了传统的工艺和现代中药细胞破壁技术、挤压熟化制作技术，制得的营养餐有效地用于防病、治病、养生保健的作用。CN201410590741.X 一种老年营养餐及其制备方法，采用泥状的灌装食品，含有肉类和蔬菜，美味可口、营养丰富、方便食用、利于吸收，适合70岁以上老人每天食用。CN201710041854.8 保健营养餐，大豆膳食纤维、燕麦、全荞麦、全玉米、薏米，大豆浸泡在清水中，浸泡2小时，然后进行磨浆，对磨浆后获得的浆料混合物进行过滤分离，分离获得的液体可以制成豆浆/豆腐等副产品，分离获得的固体经过脱水、烘干后，制成粉，细度在80目以上，即获得大豆膳食纤维。CN201410562368.7一种适于老年人食用的营养餐，所有组分均制作粉状、拌匀、包装。上述营养颗粒、粉和片需要用水冲调，水温和水量直接影响冲调后营养餐的状态和部分营养成分；营养泥可直接食用，但适合的是70岁以上老人，且携带不方便。
发明内容
本发明的目的是：提供一种中老年人群的营养餐及其制备方法，所制备的营养餐富含易于人体吸收的碳水化合物、多糖、低聚糖、蛋白质、多肽、氨基酸、脂肪、维生素、矿物质和膳食纤维等营养物质，食用携带方便，具有补充能量、增强免疫力、防控高血压、调节肠道菌群、润肠通便的生理功能，特别适合中老年人群。
本发明的技术解决方案是：该营养餐由下列物料制成：全谷杂豆大豆芽谷物粉25~40重量份，果蔬浓缩汁20~25重量份，水产畜禽18~22重量份，蛋乳液12~14重量份，薯粉3~4重量份，果蔬菌粉3~4重量份，坚果粉1~2重量份，调味料3~4重量份，共计100重量份。
其中，所述全谷杂豆大豆芽谷物粉为采用营养强化发芽、冷风干燥的全谷杂豆大豆芽和真空干燥的谷物经低温粉碎所得的粉；所述的杂豆杂豆大豆芽的制备方法是：首先，取糙米14~36重量份、小麦16~18重量份、大麦10~12重量份、青稞6~8重量份、燕麦6~8重量份、高粱3-4重量份、糙薏仁3-4重量份、荞麦1-2重量份，杂豆红豆3~4重量份、绿豆3~4重量份、蚕豆1-2重量份、豌豆1-2重量份、豇豆1-2重量份、芸豆1-2重量份、扁豆1-2重量份、大豆黄豆4-6重量份、黑豆3-4重量份、青豆1-2重量份，共计100重量份；其次，加入上述全谷杂豆大豆总质量的5~8倍的含有0.8~1g/kg氯化钙、10~12.5mg/kg氯化锌、10~12mg/kg氯化亚铁和40~60ug/kg亚硒酸钠的水溶液中，浸泡至充分吸水；然后，置于温度25~35℃、湿度75~95%的培养箱中，培养16~24h，至芽长1~3cm；接着，放入低温冷风干燥机中，温度10~15℃，风速8000~10000m3/h，风干3~6h，干燥至水分含量5~8%；所述的真空干燥谷物是指：无胚芽小麦30~40重量份、大米28~30重量份、小米10~12重量份、黑米8~10重量份、黄米6~8重量份、无胚芽玉米5~6重量份、糯米3~4重量份，混匀；真空度0.08~0.09Mpa、温度50~55℃烘至水分含量5~8%；最后，取干燥的全谷杂豆大豆芽60~80重量份和谷物20~40重量份置于低温粉碎机中，5~10℃粉碎，得到平均粒度20-40μm的全谷杂豆大豆芽谷物粉。
其中，所述果蔬浓缩汁由水果和蔬菜经榨汁机榨汁而成；水果是苹果、沙果、梨、橙子、柚子、草莓、哈密瓜、葡萄、猕猴桃、菠萝、桑葚、蓝莓、无花果、菠萝蜜、黄龙果、红心火龙果、椰子、荔枝、龙眼、枸杞、圣女果和雪莲果中的一种或多种的组合；蔬菜是白菜、西兰花、花椰菜、甘蓝、萝卜、芹菜、西芹、菠菜、香菜、茼蒿、生菜、莴苣、洋葱、韭菜、黄瓜、冬瓜、苦瓜、南瓜、番茄、甜椒、仙人掌、莲藕、荸荠、菱角、水芹和蒲菜中的一种或多种的组合；所述果蔬浓缩汁的制备方法是：分别挑选水果和蔬菜，清洗，切分；水果40重量份，蔬菜60重量份；水果置于2~3倍质量的由质量浓度0.5~1%苹果酸、0.2~0.6%抗坏血酸、0.1~0.3%D-异抗坏血酸钠组合的护色液中，常温抽真空至0.08~0.09 Mpa护色20~30min；蔬菜置于2~3倍质量的质量浓度0.1~0.2%D-异抗坏血酸钠、0.1~0.3%氯化钙、0.05~0.1%氯化锌组合的护色液中，常温抽真空至0.08~0.09 Mpa护色15~20min；取出水果和蔬菜后流水清洗，置于3~5倍质量沸水浴中热烫10~30秒；热烫后置于超声处理器内，功率200~400 W，温度40~50℃，处理5~10min；护色完毕后，采用螺旋榨汁机榨汁，鲜榨的果蔬汁泵入双效真空浓缩罐中浓缩，浓缩至果蔬汁总体积的1/4~1/6，启动水循环系统冷却，得果蔬浓缩汁；一效浓缩，真空度0.04~0.05Mpa，温度为70~80℃；二效浓缩，真空度0.08~0.09 Mpa，温度为50~60℃。
其中，所述的水产畜禽中水产55~60重量份，畜禽肉40~45重量份；水产是指鱼35~45重量份、虾16~18重量份、蟹10~13重量份、贝10~13重量份、藻19~21重量份的组合；鱼为银枪鱼、大马哈鱼、金枪鱼、沙丁鱼、大黄鱼、小黄鱼、三文鱼、银鲳、多宝鱼、斑鱼中的一种或多种；虾为南极红虾、青虾、河虾、草虾、对虾、明虾中的一种或多种；蟹为关公蟹、梭子蟹、溪蟹、招潮蟹、绒螯蟹、青蟹、红蟹中的一种或多种；贝为蛤蜊、竹蛏、贻贝、扇贝、牡蛎、海红、沙包螺中的一种或多种；藻为海藻、海带、裙带菜、羊栖菜、紫菜、石花菜中的一种或多种；畜禽肉是指猪肉、牛肉、羊肉、马肉、驴肉、鸡肉、鸭肉、鹅肉和兔肉中的一种或多种。
其中，所述蛋乳液为蛋白酶酶解后膜浓缩的蛋液和牛羊乳；所述蛋乳液的制备方法是：分别取鸡蛋液30~50重量份、牛乳30~40重量份和羊乳20~30重量份，充分混合后，加入蛋乳总质量0.05~0.1%的100000u/g中性蛋白酶和蛋乳总质量0.15~0.3%的100000u/g风味蛋白酶，pH自然，搅拌机转速400~600rpm，温度45~55℃酶解3~4h；酶解完毕后再加入蛋乳总质量0.1~0.2%的50000u/g木瓜蛋白酶，pH自然，置于温度55～60℃、功率150~200W超声容器中，酶解1~2h；二次酶解完毕后升温至65℃，保温5min灭酶；灭酶后进行膜浓缩，蛋奶液过100目滤袋过滤后，经0.45um滤器过滤后，启动高压泵将酶解液泵入80Da的纳滤膜，截留液至原体积的1/4~1/5，得蛋乳液。
其中，所述的薯粉是经酶解喷雾干燥后的薯类；所述的薯粉的制备方法是：取清洗、沥水和预处理后的红薯20~35重量份、白薯18~20重量份、山药16~18重量份、紫薯12~14重量份、马铃薯10~12重量份、香芋5~8重量份、木薯2~4重量份、脚板薯2~4重量份；切块，按照薯与水的质量比1:2加水，置于高速组织捣碎机打浆，转速6000~10000rpm，时间8~15min；浆液中，加入薯总质量0.05~0.2%的100000u/g中性纤维素酶，加入薯总质量0.1~0.3%的20000u/g淀粉酶，温度50~65℃，pH自然，搅拌机转速200~400rpm，酶解3~6h，微波功率300~400W，处理3~5min灭酶；然后采用入口温度180~200℃、出口温度90~100℃的干燥机进行喷雾干燥，得薯粉。
其中，所述果蔬菌粉的制备方法是：螺旋榨汁机出口的果蔬残渣，置于已灭菌的搅拌型发酵罐中，加入其质量的2~4%的蛋奶液，开启机械搅拌装置，转速50～100rpm，使罐内物料均匀混合；打开蒸汽阀进行预热，当罐内温度升至65~80℃时，保持15~20min后停止供汽；打开冷却水的进排阀门，开启进气阀，至罐内温度降至25~30℃，接种果蔬残渣和蛋奶液总质量1~3%的食用菌菌液，培养2~3d，至菌体不再快速增加后，关闭冷却水阀门和进气阀，开启蒸汽阀门，将罐内温度升温至85~90℃，保温8~12min；关闭蒸汽阀门，开启冷却水阀门，待温度降至常温后，将发酵液由出料口放出后置于-40℃～-35℃快速冷冻机中进行冷冻，再在真空10～13Pa、温度-10℃--18℃冷冻干燥机中进行冻干，冻干后采用温度4~10℃的低温粉碎机进行粉碎，得到平均粒度10-20μm的果蔬菌粉。
其中，所述的食用菌菌液是真姬菇、平菇、金针菇、灵芝、香菇、草菇、竹荪、姬松茸、口蘑、杏鲍菇、茶树菇、双孢菇、灰树花、白灵菇和牛肝菌菌液中的一种或多种。
其中，所述坚果粉为采用低温超微粉碎的坚果粉；所述坚果粉的制备方法是：挑选杏仁、核桃仁、腰果仁、西瓜子仁、葵花子仁、南瓜子仁、榛子仁和松子仁中的一种或多种；经真空度0.085~0.09Mpa、温度50~60℃干燥至水分质量含量8~10%；置于低温粉碎机中，4~10℃粉碎至平均粒度50-100μm，得坚果粉。
其中，所述的调味料为调和油55~65重量份、调味粉20~25重量份、食盐15~20重量份的组合；调和油是指大豆油45%、橄榄油20%、玉米胚油20%和红花籽油15%的调和油，芝麻油30%、葵花籽油30%、米糠油30%和小麦胚油10%的调和油，花生油30%、橄榄油30%、米糠油30%和油茶籽油10%的调和油中的一种或多种；调味粉为木糖醇、结晶果糖、低聚半乳糖、低聚壳聚糖、低聚异麦芽糖、芝麻粉、茴香粉、香叶粉、豆蔻粉、肉桂粉、孜然粉、胡椒粉、花椒粉、香葱粉、姜粉、蒜粉、辣椒粉中的一种或多种；低钠盐由质量60%～70%的氯化钠、质量22%～30%的氯化钾和质量8%～10%的硫酸镁混合而成。
其中，上述营养餐的制备方法包括以下步骤：
（a）预处理：新鲜畜禽肉剔骨，去头足和内脏，清洗，沥干后绞碎；鱼、虾、蟹、贝清洗去泥沙，去头尾，除鳞、壳，去除内脏；鱼切片后采用筛孔直径3-5mm的采肉机进行采肉；藻清洗干净，沥水，高速组织捣碎机8000~10000rpm破碎至浆液细度为150~180目；
（b）漂洗：将畜禽肉、鱼肉、虾肉、蟹肉、贝肉进行漂洗后脱水；
（c）冷却：将全谷杂豆大豆芽谷物粉、果蔬浓缩汁、蛋乳液，薯粉、果蔬菌粉、坚果粉、调味料分别密封后置于0~4℃的冷藏柜中，漂洗后的畜禽肉及水产品置于-25~-18℃的速冻柜中，快速降温，至表层稍有冻结；
（d）斩拌：将表层稍有冻结的畜禽肉、水产品置于真空斩拌机中，抽真空至-80~-85kPa，斩刀转速1800~2000rpm，斩拌8~10min；释放真空后加入调味料，抽真空至-80~-85kPa，斩刀转速1300~1500rpm，再继续斩拌15~20min；最后释放真空后将全谷杂豆大豆芽谷物粉、果蔬浓缩汁、蛋乳液，薯粉、果蔬菌粉和坚果粉加入，抽真空至-80~-85kPa，斩刀转速1000~1200rpm，继续斩拌至物料均匀；
（e）灌装：将斩拌均匀的物料置于灌装机中，灌入直径为1.8~2.0cm羊小肠衣中，肠衣套好后，在端口排气打结，每段灌入4~6cm预留2~3mm肠衣后旋转打结，至全部灌装完毕；羊小肠衣的预处理：肠衣内外温水冲洗2~3次后，置于3~5倍羊小肠质量的温水中，40~42℃的浸泡10~20min，再放入2~3倍羊小肠质量的白酒水溶液中常温浸泡1~2h，白酒的质量浓度为3~5%；
（f）蒸制：灌装好的营养餐置于电蒸柜中，100~110℃蒸制15~20min，至完全熟化；
(g) 干燥：蒸制好的营养餐放入低温冷风干燥机中，温度10~15℃，风速5000~7000m3/h，鼓风干燥20~30min，至营养餐中心温度降至常温，表面干爽；
（h）包装：取出装入真空袋中，抽真空至800-1200Pa，密封；
（i）灭菌：将包装后的营养餐置于超高压容器中，升压至400～600MPa，保压处理10~30min，卸压后即得开袋即食的营养餐。
本发明的优点在于：
1、全谷物杂豆及大豆采用无机盐溶液浸泡后进行发芽，在发芽过程中全谷物杂豆及大豆所含的酶活化产生大量的酶类，如淀粉酶、蛋白酶等，大分子物质酶解为小分子物质，同时无机钙、锌、铁和硒被吸收转化为有机元素，全谷物大豆及杂豆中还含大量的维生素C、维生素E、黄酮和叶绿素等营养成分，尤其是维生素E与有机元素协同作用使全谷物大豆及杂豆芽粉具有更强的生理活性。
2、全谷杂豆大豆芽谷物粉和坚果粉均采用低温超微粉碎技术进行破碎，充分保护全谷谷芽、杂豆豆芽及大豆豆芽、谷物及坚果的营养成分，同时使它们的细胞破壁，更易于营养物质的释放，所制备微粉体粒径小更容易吸附在小肠内壁上，加速营养物质的释放速率，提高营养物质的吸收量和吸收速度。
3、将薯类打浆后采用纤维素酶和淀粉酶进行复合酶解，使薯中的纤维素、半纤维素和蛋白质分解，细胞壁溶解，促使更多的薯类细胞内溶物溶解出来，将不易消化的大分子多糖、蛋白质和脂类降解成小分子物质，有利于胃肠道的消化吸收。
4、蛋液和乳采用中性蛋白酶和木瓜蛋白酶与风味蛋白酶联合酶解，蛋液和乳中的蛋白质经蛋白酶酶解后产生了大量活性肽如抗氧化肽、血管紧张素酶抑制肽等和人体必需氨基酸，被蛋白质包裹结合的营养物质释放出来，分散更为均匀，且肽、氨基酸、释放的营养物质更易消化，易吸收，生物效价更高。
5、果蔬经真空浸泡、热烫与超声联合护色，直接榨汁后采用双效真空浓缩制备浓缩汁，有利于防止果蔬中热敏物质维生素、呈香物质的损失，保护果蔬的营养成分。
6、果蔬残渣采用食用菌发酵进行生物转化，在发酵过程中果蔬纤维被降解转化，被食用菌吸收利用后转化为食用菌活性多糖及其他营养物质，经冷冻干燥后获得具有食用菌和果蔬双重营养的果蔬菌粉。
7、营养餐先灌入羊小肠中，再采用先蒸后冷风降温并风干表面的加工方式，有利于营养物质的保护和呈香物质的保留，获得了内部软表皮柔的产品；
8、真空密封包装后超高压杀菌，保护营养物质免受破坏，提高营养餐的嫩度和风味，并能杀死细菌、霉菌和酵母菌，延长保藏时间。
9、营养餐有全谷物、杂豆、大豆、谷物、薯类、果蔬、食用菌、蛋、乳类、坚果、畜禽肉及水产等食物搭配而成，营养物质相互协同，并经发芽、低温超微粉、酶解、食用菌转化等工艺处理后更易于人体消化吸收，含有丰富的碳水化合物、多糖、低聚糖、蛋白质、多肽、氨基酸、脂肪、维生素、矿物质和膳食纤维等营养物质。
10、本发明制备的每百克营养餐中，碳水化合物供能比为50~65%，蛋白质供能比为10~15%，脂肪供能比为20~25%，富含膳食纤维、维生素和矿物元素，具有提供能量、恢复体能、调节免疫力、防控高血压、调节肠道菌群、润肠通便和抑制肿瘤的生理功能，中老年人除能开袋即食外，也可剥开肠衣挤着食用，亦可以切开、蒸、烤后食用均可，是一款便于携带方便食用的营养餐。
具体实施方式
下面结合具体实施例进一步说明本发明的技术解决方案，这些实施例不能理解为是对技术方案的限制。
实施例1：依以下步骤制备营养餐
（a）预处理：挑选好的糙米14重量份、小麦18重量份、大麦12重量份、青稞8重量份、燕麦8重量份、高粱4重量份、糙薏仁4重量份、荞麦2重量份，杂豆红豆4重量份、绿豆4重量份、蚕豆2重量份、豌豆2重量份、豇豆2重量份、芸豆2重量份、扁豆2重量份、大豆黄豆6重量份、黑豆4重量份、青豆2重量份，加入上述全谷杂豆大豆总质量的5~8倍的含有0.8g/kg氯化钙、10mg/kg氯化锌、10mg/kg氯化亚铁和40ug/kg亚硒酸钠的水溶液中，浸泡至充分吸水；然后，置于温度25℃、湿度75%的培养箱中，培养16h，至芽长1cm；接着，放入低温冷风干燥机中，温度10℃，风速8000m3/h，风干6h，干燥至水分含量5%；所述的真空干燥谷物是指：挑选好的无胚芽小麦30重量份、大米30重量份、小米12重量份、黑米10重量份、黄米8重量份、无胚芽玉米6重量份、糯米4重量份，混匀；真空度0.08Mpa、温度55℃烘至水分含量5%；最后，取干燥的全谷杂豆大豆芽60重量份和谷物40重量份置于低温粉碎机中粉碎，温度5℃，得到平均粒度20μm的全谷杂豆大豆芽谷物粉。
挑选苹果和梨，清洗，沥水，去核，西芹去根、南瓜和荸荠去皮，水果苹果35重量份、梨20重量份、蓝莓15重量份、枸杞15份和圣女果15份，蔬菜西兰花15重量份、胡萝卜15重量份、西芹25重量份、洋葱10重量份份、南瓜25重量份和荸荠10重量份，切分后取水果40重量份，蔬菜60重量份，水果置于2倍质量的由质量浓度0.5%苹果酸、0.2%抗坏血酸、0.1%D-异抗坏血酸钠组合的护色液中，常温抽真空至0.08 Mpa护色30min；蔬菜置于2倍质量的质量浓度0.1%D-异抗坏血酸钠、0.1%氯化钙、0.05%氯化锌组合的护色液中，常温抽真空至0.08Mpa护色20min；取出水果和蔬菜后流水清洗，置于3倍质量沸水浴中热烫10秒；热烫后置于超声处理器内，功率200 W，温度40℃， 处理5~10min；护色完毕后，采用螺旋榨汁机榨汁，鲜榨的果蔬汁泵入双效真空浓缩罐中浓缩，浓缩至果蔬汁总体积的1/4，启动水循环系统冷却，得果蔬浓缩汁；一效浓缩，真空度0.05Mpa，温度为70℃；二效浓缩，真空度0.09 Mpa，温度为50℃。
水产畜禽中水产55重量份，畜禽肉45重量份，水产是鱼35重量份、虾18重量份、蟹13重量份、贝13重量份、藻21重量份的组合；金枪鱼40重量份、大黄鱼40重量份、银鲳20重量份，河虾50重量份、明虾50重量份，梭子蟹50重量份、红蟹50重量份，扇贝50重量份、牡蛎50重量份清洗去泥沙，去头尾，除鳞、壳，去除内脏，鱼切片后采用筛孔直径3mm的采肉机进行采肉；新鲜海带90重量份和干紫菜10重量份，清洗干净，沥水，高速组织捣碎机8000rpm破碎至浆液细度为150目；畜禽中剔骨，去头足和内脏，清洗，沥干后的新鲜猪肉40重量份、鸡肉35重量份和兔肉25重量份，绞碎；
取鸡蛋液30重量份、牛乳40重量份和羊乳30重量份，充分混合后，加入蛋乳总质量0.05%的100000u/g中性蛋白酶和蛋乳总质量0.15%的100000u/g风味蛋白酶，pH自然，搅拌机转速400rpm，温度45℃酶解3~4h；酶解完毕后再加入蛋乳总质量0.1%的50000u/g木瓜蛋白酶，pH自然，置于温度55℃、功率150W超声容器中，酶解2h；二次酶解完毕后升温至65℃，保温5min灭酶；灭酶后进行膜浓缩，蛋奶液过100目滤袋过滤后，经0.45um滤器过滤后，启动高压泵后，酶解液通过80Da的纳滤膜，浓缩至原体积的1/4，得蛋乳液。
挑选山药、香芋和马铃薯，清洗，沥水，去皮，其余清洗沥水，红薯20重量份、白薯20重量份、去皮山药18重量份、紫薯14重量份、去皮马铃薯12重量份、去皮香芋8重量份、木薯4重量份、脚板薯4重量份；切块，按照薯与水的质量比1:2加水，置于高速组织捣碎机打浆，转速6000rpm，时间15min；浆液中，加入薯总质量0.05%的100000u/g中性纤维素酶，加入薯总质量0.1%的20000u/g淀粉酶，温度50℃，搅拌机转速200rpm，酶解6h，微波功率300W，处理5min灭酶；采用入口温度180℃、出口温度90℃的干燥机进行喷雾干燥，得薯粉。
螺旋榨汁机出口的果蔬残渣，置于已灭菌的搅拌型发酵罐中，加入其质量的2%的蛋奶液，开启机械搅拌装置，转速50rpm，使罐内物料均匀混合；打开蒸汽阀进行预热，当罐内温度升至65℃时，保持20min后停止供汽；打开冷却水的进排阀门，开启进气阀，至罐内温度降至25℃，接种果蔬残渣和蛋奶液总质量1%的食用菌菌液，其中平菇菌液30%、香菇菌液30%、灵芝菌液20%和白灵菇菌液20%，培养3d，至菌体不再快速增加后，关闭冷却水阀门和进气阀，开启蒸汽阀门，将罐内温度升温至85℃，保温12min；关闭蒸汽阀门，开启冷却水阀门，待温度降至常温后，将发酵液由出料口放出后置于-40℃快速冷冻机中进行冷冻，再在真空10Pa、温度-10℃冷冻干燥机中进行冻干，冻干后采用温度4℃的低温粉碎机进行粉碎，得到平均粒度10μm的果蔬菌粉。
挑选杏仁35重量份、腰果仁30重量份、葵花子仁15重量份、南瓜子仁15重量份、松子仁5重量份；经真空度0.085Mpa、温度60℃干燥至水分质量含量8%；置于低温粉碎机中，4℃粉碎至平均粒度50μm，得坚果粉。
调味料为调和油55重量份、调味粉25重量份、食盐20重量份的组合；调和油是指大豆油45%、橄榄油20%、玉米胚油20%和红花籽油15%的调和油，调味粉为木糖醇20%、低聚壳聚糖20%、茴香粉18%、香叶粉16%、肉桂粉11%、香葱粉15%；低钠盐由质量60%的氯化钠、质量30%的氯化钾和质量10%的硫酸镁混合而成。
（b）漂洗：将畜禽肉、鱼肉、虾肉、蟹肉、贝肉进行漂洗后脱水；
（c）冷却：将全谷杂豆大豆芽谷物粉、薯粉、果蔬浓缩汁、果蔬菌粉、蛋乳液，坚果粉、调味料分别密封后置于0℃的冷藏柜中，漂洗后的水产畜禽肉置于-25℃的速冻柜中，快速降温，至表层稍有冻结；
（d）斩拌：将表层稍有冻结的水产畜禽肉22重量份置于真空斩拌机中，抽真空至-80kPa，斩刀转速1800rpm，斩拌10min；释放真空后加入调味料4重量份，抽真空至-80~-85kPa，斩刀转速1300~1500rpm，再继续斩拌15~20min；最后释放真空后将全谷杂豆大豆芽谷物粉25重量份、果蔬浓缩汁25重量份、蛋乳液14重量份、薯粉4重量份、果蔬菌粉4重量份和坚果粉2重量份加入，抽真空至-80kPa，斩刀转速1000rpm，继续斩拌至物料均匀；
（e）灌装：将斩拌均匀的物料置于灌装机中，灌入直径为1.8cm羊小肠衣中，肠衣套好后，在端口排气打结，每段灌入4cm预留2mm肠衣后旋转打结，至全部灌装完毕；羊小肠衣的预处理：肠衣内外温水冲洗2次后，置于3倍羊小肠质量的温水中，40℃的浸泡20min，再放入2倍羊小肠质量的白酒水溶液中常温浸泡2h，白酒的质量浓度为3%；
（f）蒸制：灌装好的营养餐置于电蒸柜中，100℃蒸制20min，至完全熟化；
(g) 干燥：蒸制好的营养餐放入低温冷风干燥机中，温度10℃，风速5000m3/h，鼓风干燥30min，至营养餐中心温度降至常温，表面干爽；
（h）包装：取出装入真空袋中，抽真空至800Pa，密封；
（i）灭菌：将包装后的营养餐置于超高压容器中，升压至400MPa，保压处理30min，卸压后即得开袋即食的营养餐。
实施例1得到的营养餐，每100g提供300kcal能量，蛋白质9.6g，碳水化合物46.9g、脂肪8.2、膳食纤维4.9g、硫胺素0.23mg、维生素C13.6mg、核黄素0.19mg、维生素E6.22mg、维生素A58.3ugRAE、多糖15.1g、低聚糖6.9g、多肽2.4g、氨基酸1.3g、钙145.9mg、铁1.8mg、锌1.7mg、硒8.8ug，通过摄入一定量的营养餐能够满足中老年人群每日的能量和营养素需求。
实施例2：依以下步骤制备营养餐
（a）预处理：取糙米25重量份小麦17重量份、大麦11重量份、青稞7重量份、燕麦7重量份、高粱4重量份、糙薏仁3重量份、荞麦2重量份，杂豆红豆3重量份、绿豆4重量份、蚕豆1重量份、豌豆2重量份、豇豆1重量份、芸豆2重量份、扁豆1重量份、大豆黄豆5重量份、黑豆3重量份、青豆2重量份，加入上述全谷杂豆大豆总质量的6倍的含有0.9g/kg氯化钙、12mg/kg氯化锌、11mg/kg氯化亚铁和50ug/kg亚硒酸钠的水溶液中，浸泡至充分吸水；然后，置于温度30℃、湿度90%的培养箱中，培养20h，至芽长2cm；接着，放入低温冷风干燥机中，温度13℃，风速9000m3/h，风干4h，干燥至水分含量6%；所述的真空干燥谷物是指：无胚芽小麦35重量份、大米29重量份、小米11重量份、黑米9重量份、黄米7重量份、无胚芽玉米5重量份、糯米4重量份，混匀；真空度0.08~0.09Mpa、温度50~55℃烘至水分含量6%；最后，取干燥的全谷杂豆大豆芽70重量份和谷物30重量份置于低温粉碎机中粉碎，温度8℃，得到平均粒度30μm的全谷杂豆大豆芽谷物粉。
挑选橙子、猕猴桃、葡萄、龙眼、雪莲果和莲藕，清洗，沥水，橙子去皮和脉络，猕猴桃去皮，葡萄除籽，龙眼去壳，雪莲果和莲藕去皮；预处理后取水果橙子35重量份、猕猴桃25重量份、葡萄15重量份、龙眼10重量份和雪莲果15重量份，蔬菜取白菜25重量份、紫甘蓝15重量份、菠菜10重量份、黄瓜15重量份、番茄25重量份和莲藕10重量份，水果40重量份，蔬菜60重量份，切分，水果置于2.5倍质量的由质量浓度0.8%苹果酸、0.4%抗坏血酸、0.2%D-异抗坏血酸钠组合的护色液中，常温抽真空至0.085Mpa护色25min；蔬菜置于2.5倍质量的质量浓度0.15%D-异抗坏血酸钠、0.2%氯化钙、0.08%氯化锌组合的护色液中，常温抽真空至0.085 Mpa护色18min；取出水果和蔬菜后流水清洗，置于4倍质量沸水浴中热烫20秒；热烫后置于超声处理器内，功率300 W，温度45℃， 处理8min；护色完毕后，采用螺旋榨汁机榨汁，鲜榨的果蔬汁泵入双效真空浓缩罐中浓缩，浓缩至果蔬汁总体积的1/5，启动水循环系统冷却，得果蔬浓缩汁；一效浓缩，真空度0.045Mpa，温度为75℃；二效浓缩，真空度0.085Mpa，温度为55℃。
水产畜禽中水产58重量份，畜禽肉42重量份，水产是鱼40重量份、虾16重量份、蟹12重量份、贝12重量份、藻20重量份的组合；鱼为银枪鱼40重量份、大马哈鱼40重量份、三文鱼20重量份，虾为南极红虾50重量份、对虾150重量份，关公蟹50重量份、绒螯蟹150重量份，竹蛏150重量份、海红150重量份，清洗去泥沙，去头尾，除鳞、壳，去除内脏，鱼切片后采用筛孔直径4mm的采肉机进行采肉；新鲜裙带菜70重量份和石花菜30重量份清洗干净，沥水，高速组织捣碎机9000rpm破碎至浆液细度为165目；剔骨，去头足和内脏，清洗，沥干后的新鲜牛肉20重量份、羊肉20重量份和鸭肉60重量份绞碎；
取鸡蛋液40重量份、牛乳35重量份和羊乳25重量份，充分混合后，加入蛋乳总质量0.08%的100000u/g中性蛋白酶和蛋乳总质量0.2%的100000u/g风味蛋白酶，pH自然，搅拌机转速500rpm，温度50℃酶解3.5h；酶解完毕后再加入蛋乳总质量0.15%的50000u/g木瓜蛋白酶，pH自然，置于温度60℃、功率180W超声容器中，酶解1.5h；二次酶解完毕后升温至65℃，保温5min灭酶；灭酶后进行膜浓缩，蛋奶液过100目滤袋过滤后，经0.45um滤器过滤后， 启动高压泵后，酶解液通过80Da的纳滤膜，浓缩至原体积的1/4，得蛋乳液。
挑选山药、香芋和马铃薯，清洗，沥水，去皮，其余清洗沥水，红薯27重量份、白薯19重量份、去皮山药17重量份、紫薯13重量份、去皮马铃薯11重量份、去皮香芋7重量份、木薯3重量份、脚板薯3重量份，切块，按照薯与水的质量比1:2加水，置于高速组织捣碎机打浆，转速8000rpm，时间12min；浆液中，加入薯总质量0.15%的100000u/g中性纤维素酶，加入薯总质量0.2%的20000u/g淀粉酶，温度60℃，pH自然，搅拌机转速300rpm，酶解4h，微波功率350W，处理4min灭酶；然后采用入口温度190℃、出口温度95℃的干燥机进行喷雾干燥，得薯粉。
螺旋榨汁机出口的果蔬残渣，置于已灭菌的搅拌型发酵罐中，加入其质量的3%的蛋奶液，开启机械搅拌装置，转速80rpm，使罐内物料均匀混合；打开蒸汽阀进行预热，当罐内温度升至70℃时，保持18min后停止供汽；打开冷却水的进排阀门，开启进气阀，至罐内温度降至28℃，接种果蔬残渣和蛋奶液总质量2%的食用菌菌液，其中真姬菇菌液15重量份、金针菇菌液25重量份、口蘑菌液25重量份、灰树花菌液20重量份和牛肝菌菌液15重量份，培养3d，至菌体不再快速增加后，关闭冷却水阀门和进气阀，开启蒸汽阀门，将罐内温度升温至88℃，保温10min；关闭蒸汽阀门，开启冷却水阀门，待温度降至常温后，将发酵液由出料口放出后置于--38℃快速冷冻机中进行冷冻，（全部进行冷冻干燥处理）再在真空12Pa、温度-15℃冷冻干燥机中进行冻干，冻干后采用温度8℃的低温粉碎机进行粉碎，得到平均粒度15μm的果蔬菌粉。
挑选腰果仁30重量份、西瓜子仁25重量份、南瓜子仁20重量份、榛子仁15重量份和松子仁10重量份，经真空度0.088Mpa、温度55℃干燥至水分质量含量9%；置于低温粉碎机中，6℃粉碎至平均粒度80μm，得坚果粉。
调味料为调和油60重量份、调味粉23重量份、食盐17重量份的组合；调和油是指花生油30%、橄榄油30%、米糠油30%和油茶籽油10%的调和油；调味粉为低聚半乳糖20%、芝麻粉20%、茴香粉16%、肉桂粉15%、胡椒粉8%、香葱粉15%、辣椒粉6%，低钠盐由质量65%的氯化钠、质量25%的氯化钾和质量10%的硫酸镁混合而成。
（b）漂洗：将畜禽肉、鱼肉、虾肉、蟹肉、贝肉进行漂洗后脱水；
（c）冷却：将全谷杂豆大豆芽谷物粉、薯粉、果蔬浓缩汁、果蔬菌粉、蛋乳液，坚果粉、调味料分别密封后置于2℃的冷藏柜中，漂洗后的水产畜禽置于-20℃的速冻柜中，快速降温，至表层稍有冻结；
（d）斩拌：将表层稍有冻结的水产畜禽20重量份置于真空斩拌机中，抽真空至-83kPa，斩刀转速1900rpm，斩拌9min；释放真空后加入调味料3重量份，抽真空至-83kPa，斩刀转速1400rpm，再继续斩拌18min；最后释放真空后将全谷杂豆大豆芽谷物粉31重量份、果蔬浓缩汁24重量份、蛋乳液13重量份、薯粉3重量份、果蔬菌粉4重量份和坚果粉2重量份加入，抽真空至-80~-85kPa，斩刀转速1000~1200rpm，继续斩拌至物料均匀；
（e）灌装：将斩拌均匀的物料置于灌装机中，灌入直径为1.9cm羊小肠衣中，肠衣套好后，在端口排气打结，每段灌入5cm预留2.5mm肠衣后旋转打结，至全部灌装完毕；羊小肠衣的预处理：肠衣内外温水冲洗2次后，置于4倍羊小肠质量的温水中，41℃的浸泡15min，再放入2倍羊小肠质量的白酒水溶液中常温浸泡2h，白酒的质量浓度为4%；
（f）蒸制：灌装好的营养餐置于电蒸柜中，105℃蒸制18min，至完全熟化；
(g) 干燥：蒸制好的营养餐放入低温冷风干燥机中，温度13℃，风速6000m3/h，鼓风干燥25min，至营养餐中心温度降至常温，表面干爽；
（h）包装：取出装入真空袋中，抽真空至1000Pa，密封；
（i）灭菌：将包装后的营养餐置于超高压容器中，升压至500MPa，保压处理20min，卸压后即得开袋即食的营养餐。
实施例2得到的营养餐，每100g提供298kcal能量，蛋白质9.3g，碳水化合物47.1g、脂肪8.0、膳食纤维5.4g、硫胺素0.21mg、维生素C12.9mg、核黄素0.20mg、维生素E8.34mg、维生素A46.1ugRAE、多糖18.7g、低聚糖7.9g、多肽2.0g、氨基酸1.1g、钙132.6mg、铁1.9mg、锌1.8mg、硒7.5ug，通过摄入一定量的营养餐能够满足中老年人群每日的能量和营养素需求。
实施例3：依以下步骤制备营养餐
（a）预处理：取糙米36重量份小麦16重量份、大麦10重量份、青稞6重量份、燕麦6重量份、高粱3重量份、糙薏仁3重量份、荞麦1重量份，杂豆红豆3重量份、绿豆3重量份、蚕豆1重量份、豌豆1重量份、豇豆1重量份、芸豆1重量份、扁豆1重量份、大豆黄豆4重量份、黑豆3重量份、青豆1重量份，加入上述全谷杂豆大豆总质量的5~8倍的含有0.8~1g/kg氯化钙、10~12.5mg/kg氯化锌、10~12mg/kg氯化亚铁和40~60ug/kg亚硒酸钠的水溶液中，浸泡至充分吸水；然后，置于温度35℃、湿度95%的培养箱中，培养16h，至芽长3cm；接着，放入低温冷风干燥机中，温度15℃，风速10000m3/h，风干3h，干燥至水分含量8%；所述的真空干燥谷物是指：无胚芽小麦40重量份、大米28重量份、小米10重量份、黑米8重量份、黄米6重量份、无胚芽玉米5重量份、糯米3重量份，混匀；真空度0.08Mpa、温度55℃烘至水分含量8%；最后，取干燥的全谷杂豆大豆芽80重量份和谷物20重量份置于低温粉碎机中粉碎，温度10℃，得到平均粒度40μm的全谷杂豆大豆芽谷物粉。
挑选，清洗，沥水，沙果去核，草莓去蒂，柚子去外皮及内皮，哈密瓜去皮和籽，火龙果去皮，椰子去壳，冬瓜去皮，甜椒去籽，仙人掌去表皮，菱角去壳，预处理后取水果沙果20重量份、草莓20重量份、柚子10重量份、哈密瓜10重量份、红心火龙果20重量份、椰子10重量份，蔬菜油菜15重量份、生菜15重量份、冬瓜15重量份、甜椒30重量份、仙人掌10重量份、菱角15份，水果40重量份，蔬菜60重量份，水果置于3倍质量的由质量浓度1%苹果酸、0.6%抗坏血酸、0.3%D-异抗坏血酸钠组合的护色液中，常温抽真空至0.09 Mpa护色20min；蔬菜置于3倍质量的质量浓度0.2%D-异抗坏血酸钠、0.3%氯化钙、0.1%氯化锌组合的护色液中，常温抽真空至0.09 Mpa护色15min；取出水果和蔬菜后流水清洗，置于5倍质量沸水浴中热烫10秒；热烫后置于超声处理器内，功率400 W，温度50℃，处理5min；护色完毕后，采用螺旋榨汁机榨汁，鲜榨的果蔬汁泵入双效真空浓缩罐中浓缩，浓缩至果蔬汁总体积的1/6，启动水循环系统冷却，得果蔬浓缩汁；一效浓缩，真空度0.05Mpa，温度为70℃；二效浓缩，真空度0.09Mpa，温度为50℃。
水产畜禽中水产60重量份，畜禽肉40重量份，水产是鱼45重量份、虾16重量份、蟹10重量份、贝10重量份、藻19重量份，鱼取沙丁鱼40重量份、小黄鱼40重量份、多宝鱼10重量份、斑鱼10重量份，虾取青虾50重量份、草虾50重量份，蟹取溪蟹50重量份、青蟹50重量份，贝取蛤蜊45重量份、贻贝45重量份、沙包螺10重量份，清洗去泥沙，去头尾，除鳞、壳，去除内脏，鱼切片后采用筛孔直径5mm的采肉机进行采肉；新鲜羊栖菜70重量份和石花菜30重量份清洗干净，沥水，高速组织捣碎机10000rpm破碎至浆液细度为180目；剔骨，去头足和内脏，清洗，沥干后的新鲜马肉15重量份、驴肉30重量份、鸡肉40重量份和鹅肉20重量份绞碎。
取鸡蛋液50重量份、牛乳30重量份和羊乳20重量份，充分混合后，加入蛋乳总质量0.1%的100000u/g中性蛋白酶和蛋乳总质量0.3%的100000u/g风味蛋白酶，pH自然，搅拌机转速600rpm，温度55℃酶解3h；酶解完毕后再加入蛋乳总质量0.2%的50000u/g木瓜蛋白酶，pH自然，置于温度60℃、功率200W超声容器中，酶解1h；二次酶解完毕后升温至65℃，保温5min灭酶；灭酶后进行膜浓缩，蛋奶液过100目滤袋过滤后，经0.45um滤器过滤后，启动高压泵后，酶解液通过80Da的纳滤膜，浓缩至原体积的1/5，得蛋乳液。
挑选山药、香芋和马铃薯，清洗，沥水，去皮，其余薯类清洗沥水，红薯20重量份、白薯18重量份、去皮山药16重量份、紫薯12重量份、去皮马铃薯10重量份、去皮香芋5重量份、木薯2重量份、脚板薯2~4重量份；切块，按照薯与水的质量比1:2加水，置于高速组织捣碎机打浆，转速10000rpm，时间8min；浆液中，加入薯总质量0.2%的100000u/g中性纤维素酶，加入薯总质量0.3%的20000u/g淀粉酶，温度65℃，酶解3h，搅拌机转速400rpm，微波功率400W，处理3min灭酶；采用入口温度200℃、出口温度100℃的干燥机进行喷雾干燥，得薯粉。
螺旋榨汁机出口的果蔬残渣，置于已灭菌的搅拌型发酵罐中，加入其质量的4%的蛋奶液，开启机械搅拌装置，转速100rpm，使罐内物料均匀混合；打开蒸汽阀进行预热，当罐内温度升至80℃时，保持15min后停止供汽；打开冷却水的进排阀门，开启进气阀，至罐内温度降至30℃，接种果蔬残渣和蛋奶液总质量3%的食用菌菌液，其中草菇菌液30%、竹荪菌液12%、姬松茸菌液12%、杏鲍菇12%、茶树菇菌液22%和双孢菇12%，培养3d，至菌体不再快速增加后，关闭冷却水阀门和进气阀，开启蒸汽阀门，将罐内温度升温至90℃，保温8min；关闭蒸汽阀门，开启冷却水阀门，待温度降至常温后，将发酵液由出料口放出后置于-35℃快速冷冻机中进行冷冻，再在真空10～13Pa、温度-18℃冷冻干燥机中进行冻干，冻干后采用温度10℃的低温粉碎机进行粉碎，得到平均粒度20μm的果蔬菌粉。
挑选核桃仁30重量份、西瓜子仁30重量份、南瓜子仁25重量份和榛子仁15重量份，经真空度0.09Mpa、温度50℃干燥至水分质量含量10%；置于低温粉碎机中10℃粉碎至平均粒度100μm，得坚果粉。
调味料为调和油65重量份、调味粉20重量份、食盐15重量份的组合；调和油是指芝麻油30%、葵花籽油30%、米糠油30%和小麦胚油10%的调和油，花生油30%、橄榄油30%、米糠油30%和油茶籽油10%的调和油中两种按照质量比1:1混匀；调味粉为结晶果糖20%、低聚异麦芽糖15%、豆蔻粉15%、孜然粉15%、花椒粉10%、姜粉15%、蒜粉10%；低钠盐质量70%的氯化钠、质量22%的氯化钾和质量8%的硫酸镁混合而成。
（b）漂洗：将畜禽肉、鱼肉、虾肉、蟹肉、贝肉进行漂洗后脱水；
（c）冷却：将全谷杂豆大豆芽谷物粉、薯粉、果蔬浓缩汁、果蔬菌粉、蛋乳液，坚果粉、调味料分别密封后置于4℃的冷藏柜中，漂洗后的水产畜禽置于-18℃的速冻柜中，快速降温，至表层稍有冻结；
（d）斩拌：将表层稍有冻结的水产畜禽18重量份置于真空斩拌机中，抽真空至-85kPa，斩刀转速2000rpm，斩拌8min；释放真空后加入调味料3重量份，抽真空至-85kPa，斩刀转速1500rpm，再继续斩拌15min；最后释放真空后将全谷杂豆大豆芽谷物粉40重量份、果蔬浓缩汁20重量份、蛋乳液12重量份、薯粉3重量份、果蔬菌粉3重量份和坚果粉1重量份加入，抽真空至-80~-85kPa，斩刀转速1000~1200rpm，继续斩拌至物料均匀；
（e）灌装：将斩拌均匀的物料置于灌装机中，灌入直径为2.0cm羊小肠衣中，肠衣套好后，在端口排气打结，每段灌入6cm预留3mm肠衣后旋转打结，至全部灌装完毕；羊小肠衣的预处理：肠衣内外温水冲洗3次后，置于3倍羊小肠质量的温水中， 42℃的浸泡10min，再放入3倍羊小肠质量的白酒水溶液中常温浸泡1h，白酒的质量浓度为5%；
（f）蒸制：灌装好的营养餐置于电蒸柜中， 110℃蒸制15min，至完全熟化；
(g) 干燥：蒸制好的营养餐放入低温冷风干燥机中，温度15℃，风速7000m3/h，鼓风干燥20min，至营养餐中心温度降至常温，表面干爽；
（h）包装：取出装入真空袋中，抽真空至1200Pa，密封；
（i）灭菌：将包装后的营养餐置于超高压容器中，升压至600MPa，保压处理10min，卸压后即得开袋即食的营养餐。
实施例3得到的营养餐，每100g提供提供300kcal能量，蛋白质9.0g，碳水化合物48.2g、脂肪7.9g、膳食纤维4.8g、硫胺素0.20mg、维生素C11.6mg、核黄素0.19mg、维生素E8.62mg、维生素A49.1ugRAE、多糖18.9g、低聚糖8.0g、多肽1.8g、氨基酸0.9g、钙135.2mg、铁2.1mg、锌1.9mg、硒7.9ug，通过摄入一定量的营养餐能够满足中老年人群每日的能量和营养素需求。
Claims (10)
1.中老年人群的营养餐，其特征是：该营养餐由下列物料制成：全谷杂豆大豆芽谷物粉25~40重量份，果蔬浓缩汁20~25重量份，水产畜禽18~22重量份，蛋乳液12~14重量份，薯粉3~4重量份，果蔬菌粉3~4重量份，坚果粉1~2重量份，调味料3~4重量份。
2.根据权利要求1所述的中老年人群的营养餐，其特征是：所述全谷杂豆大豆芽谷物粉为采用营养强化发芽、冷风干燥的全谷杂豆大豆芽和真空干燥的谷物经低温粉碎所得的粉；所述的杂豆杂豆大豆芽的制备方法是：首先，取糙米14~36重量份小麦16~18重量份、大麦10~12重量份、青稞6~8重量份、燕麦6~8重量份、高粱3-4重量份、糙薏仁3-4重量份、荞麦1-2重量份，杂豆红豆3~4重量份、绿豆3~4重量份、蚕豆1-2重量份、豌豆1-2重量份、豇豆1-2重量份、芸豆1-2重量份、扁豆1-2重量份、大豆黄豆4-6重量份、黑豆3-4重量份、青豆1-2重量份；其次，加入上述全谷杂豆大豆总质量的5~8倍的含有0.8~1g/kg氯化钙、10~12.5mg/kg氯化锌、10~12mg/kg氯化亚铁和40~60ug/kg亚硒酸钠的水溶液中，浸泡至充分吸水；然后，置于温度25~35℃、湿度75~95%的培养箱中，培养16~24h，至芽长1~3cm；接着，放入低温冷风干燥机中，温度10~15℃，风速8000~10000m3/h，风干3~6h，干燥至水分含量5~8%；所述的真空干燥谷物是指：无胚芽小麦30~40重量份、大米28~30重量份、小米10~12重量份、黑米8~10重量份、黄米6~8重量份、无胚芽玉米5~6重量份、糯米3~4重量份，混匀；真空度0.08~0.09Mpa、温度50~55℃烘至水分含量5~8%；最后，取干燥的全谷杂豆大豆芽60~80重量份和谷物20~40重量份置于低温粉碎机中粉碎，温度5~10℃，得到平均粒度20-40μm的全谷杂豆大豆芽谷物粉。
3.根据权利要求1所述的中老年人群的营养餐，其特征是：所述果蔬浓缩汁由水果和蔬菜经榨汁机榨汁而成；水果是苹果、沙果、梨、橙子、柚子、草莓、哈密瓜、葡萄、猕猴桃、菠萝、桑葚、蓝莓、无花果、菠萝蜜、黄龙果、红心火龙果、椰子、荔枝、龙眼、枸杞、圣女果和雪莲果中的一种或多种的组合；蔬菜是白菜、西兰花、花椰菜、甘蓝、萝卜、芹菜、西芹、菠菜、香菜、茼蒿、生菜、莴苣、洋葱、韭菜、黄瓜、冬瓜、苦瓜、南瓜、番茄、甜椒、仙人掌、莲藕、荸荠、菱角、水芹和蒲菜中的一种或多种的组合；所述果蔬浓缩汁的制备方法是：分别挑选水果和蔬菜，清洗，切分；水果40重量份，蔬菜60重量份；水果置于2~3倍质量的由质量浓度0.5~1%苹果酸、0.2~0.6%抗坏血酸、0.1~0.3%D-异抗坏血酸钠组合的护色液中，常温抽真空至0.08~0.09 Mpa护色20~30min；蔬菜置于2~3倍质量的质量浓度0.1~0.2%D-异抗坏血酸钠、0.1~0.3%氯化钙、0.05~0.1%氯化锌组合的护色液中，常温抽真空至0.08~0.09 Mpa护色15~20min；取出水果和蔬菜后流水清洗，置于3~5倍质量沸水浴中热烫10~30秒；热烫后置于超声处理器内，功率200~400 W，温度40~50℃， 处理5~10min；护色完毕后，采用螺旋榨汁机榨汁，鲜榨的果蔬汁泵入双效真空浓缩罐中浓缩，浓缩至果蔬汁总体积的1/4~1/6，启动水循环系统冷却，得果蔬浓缩汁；一效浓缩，真空度0.04~0.05Mpa，温度为70~80℃；二效浓缩，真空度0.08~0.09 Mpa，温度为50~60℃。
4.根据权利要求1所述的中老年人群的营养餐，其特征是：所述的水产畜禽中水产55~60重量份，畜禽肉40~45重量份；畜禽肉是指猪肉、牛肉、羊肉、马肉、驴肉、鸡肉、鸭肉、鹅肉和兔肉中的一种或多种；水产是指鱼35~45重量份、虾16~18重量份、蟹10~13重量份、贝10~13重量份、藻19~21重量份的组合；鱼为银枪鱼、大马哈鱼、金枪鱼、沙丁鱼、大黄鱼、小黄鱼、三文鱼、银鲳、多宝鱼、斑鱼中的一种或多种；虾为南极红虾、青虾、河虾、草虾、对虾、明虾中的一种或多种；蟹为关公蟹、梭子蟹、溪蟹、招潮蟹、绒螯蟹、青蟹、红蟹中的一种或多种；贝为蛤蜊、竹蛏、贻贝、扇贝、牡蛎、海红、沙包螺中的一种或多种；藻为海藻、海带、裙带菜、羊栖菜、紫菜、石花菜中的一种或多种。
5.根据权利要求1所述的中老年人群的营养餐，其特征是：所述蛋乳液为蛋白酶酶解后膜浓缩的蛋液和牛羊乳；所述蛋乳液的制备方法是：分别取鸡蛋液30~50重量份、牛乳30~40重量份和羊乳20~30重量份，充分混合后，加入蛋乳总质量0.05~0.1%的100000u/g中性蛋白酶和蛋乳总质量0.15~0.3%的100000u/g风味蛋白酶，pH自然，温度45~55℃酶解3~4h；酶解完毕后再加入蛋乳总质量0.1~0.2%的50000u/g木瓜蛋白酶，pH自然，置于温度55～60℃、功率150~200W超声容器中，酶解1~2h；二次酶解完毕后升温至65℃，保温5min灭酶；灭酶后进行膜浓缩，蛋奶液过100目滤袋过滤后，经0.45um滤器过滤后，启动高压泵将酶解液泵入80Da的纳滤膜，截留液至原体积的1/4~1/5，得蛋乳液。
6.根据权利要求1所述的中老年人群的营养餐，其特征是：所述的薯粉是经酶解喷雾干燥后的薯类；所述的薯粉的制备方法是：取清洗、沥水、预处理后的红薯20~35重量份、白薯18~20重量份、山药16~18重量份、紫薯12~14重量份、马铃薯10~12重量份、香芋5~8重量份、木薯2~4重量份、脚板薯2~4重量份；切块，按照薯与水的质量比1:2加水，置于高速组织捣碎机打浆，转速6000~10000rpm，时间8~15min；浆液中，加入薯总质量0.05~0.2%的100000u/g中性纤维素酶，加入薯总质量0.1~0.3%的20000u/g淀粉酶，温度50~65℃，pH自然，酶解3~6h，微波功率300~400W，处理3~5min灭酶；然后采用入口温度180~200℃、出口温度90~100℃的干燥机进行喷雾干燥，得薯粉。
7.根据权利要求1所述的中老年人群的营养餐，其特征是：所述果蔬菌粉的制备方法是：螺旋榨汁机出口的果蔬残渣，置于已灭菌的搅拌型发酵罐中，加入其质量的2~4%的蛋奶液，开启机械搅拌装置，转速50～100rpm，使罐内物料均匀混合；打开蒸汽阀进行预热，当罐内温度升至65~80℃时，保持15~20min后停止供汽；打开冷却水的进排阀门，开启进气阀，至罐内温度降至25~30℃，接种果蔬残渣和蛋奶液总质量1~3%的真姬菇、平菇、金针菇、灵芝、香菇、草菇、竹荪、姬松茸、口蘑、杏鲍菇、茶树菇、双孢菇、灰树花、白灵菇和牛肝菌菌液中的一种或多种食用菌菌液，培养2~3d，至菌体不再快速增加后，关闭冷却水阀门和进气阀，开启蒸汽阀门，将罐内温度升温至85~90℃，保温8~12min；关闭蒸汽阀门，开启冷却水阀门，待温度降至常温后，将发酵液由出料口放出后置于-40℃～-35℃快速冷冻机中进行冷冻，再在真空10～13Pa、温度-10℃--18℃冷冻干燥机中进行冻干，冻干后采用温度4~10℃的低温粉碎机进行粉碎，得到平均粒度10-20μm的果蔬菌粉。
8.根据权利要求1所述的中老年人群的营养餐，其特征是：所述坚果粉为采用低温超微粉碎的坚果粉；所述坚果粉的制备方法是：挑选杏仁、核桃仁、腰果仁、西瓜子仁、葵花子仁、南瓜子仁、榛子仁和松子仁中的一种或多种；经真空度0.085~0.09Mpa、温度50~60℃干燥至水分质量含量8~10%；置于低温粉碎机中，4~10℃粉碎至平均粒度50-100μm，得坚果粉。
9.根据权利要求1所述的中老年人群的营养餐，其特征是：所述的调味料为调和油55~65重量份、调味粉20~25重量份、食盐15~20重量份的组合；调和油是指大豆油45%、橄榄油20%、玉米胚油20%和红花籽油15%的调和油，芝麻油30%、葵花籽油30%、米糠油30%和小麦胚油10%的调和油，花生油30%、橄榄油30%、米糠油30%和油茶籽油10%的调和油中的一种或多种；调味粉为木糖醇、结晶果糖、芝麻粉、低聚半乳糖、低聚壳聚糖、低聚异麦芽糖、茴香粉、香叶粉、豆蔻粉、肉桂粉、孜然粉、胡椒粉、花椒粉、香葱粉、姜粉、蒜粉、辣椒粉中的一种或多种；低钠盐由质量60%～70%的氯化钠、质量22%～30%的氯化钾和质量8%～10%的硫酸镁混合而成。
10.根据权利要求1所述的中老年人群的营养餐的制备方法，其特征是：上述营养餐的制备方法包括以下步骤：
（a）预处理：新鲜畜禽肉剔骨，去头足和内脏，清洗，沥干后绞碎；鱼、虾、蟹、贝清洗去泥沙，去头尾，除鳞、壳，去除内脏；鱼切片后采用筛孔直径3-5mm的采肉机进行采肉；藻清洗干净，沥水，高速组织捣碎机8000~10000rpm破碎至浆液细度为150~180目；
（b）漂洗：将畜禽肉、鱼肉、虾肉、蟹肉、贝肉进行漂洗后脱水；
（c）冷却：将全谷杂豆大豆芽谷物粉、薯粉、果蔬浓缩汁、果蔬菌粉、蛋乳液，坚果粉、调味料分别密封后置于0~4℃的冷藏柜中，漂洗后的畜禽肉及水产品置于-25~-18℃的速冻柜中，快速降温，至表层稍有冻结；
（d）斩拌：将表层稍有冻结的畜禽肉、水产品置于真空斩拌机中，抽真空至-80~-85kPa，斩刀转速1800~2000rpm，斩拌8~10min；释放真空后加入调味料，抽真空至-80~-85kPa，斩刀转速1300~1500rpm，再继续斩拌15~20min；最后释放真空后将全谷杂豆大豆芽谷物粉、果蔬浓缩汁、蛋乳液，薯粉、果蔬菌粉和坚果粉加入，抽真空至-80~-85kPa，斩刀转速1000~1200rpm，继续斩拌至物料均匀；
（e）灌装：将斩拌均匀的物料置于灌装机中，灌入直径为1.8~2.0cm羊小肠衣中，肠衣套好后，在端口排气打结，每段灌入4~6cm预留2~3mm肠衣后旋转打结，至全部灌装完毕；羊小肠衣的预处理：肠衣内外温水冲洗2~3次后，置于3~5倍羊小肠质量的温水中，40~42℃的浸泡10~20min，再放入2~3倍羊小肠质量的白酒水溶液中常温浸泡1~2h，白酒的质量浓度为3~5%；
（f）蒸制：灌装好的营养餐置于电蒸柜中，100~110℃蒸制15~20min，至完全熟化；
(g) 干燥：蒸制好的营养餐放入低温冷风干燥机中，温度10~15℃，风速5000~7000m3/h，鼓风干燥20~30min，至营养餐中心温度降至常温，表面干爽；
（h）包装：取出装入真空袋中，抽真空至800-1200Pa，密封；
（i）灭菌：将包装后的营养餐置于超高压容器中，升压至400～600MPa，保压处理10~30min，卸压后即得开袋即食的营养餐。
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