CN110122865A - 一种添加母乳低聚糖的婴幼儿辅助食品及其制备方法 - Google Patents
一种添加母乳低聚糖的婴幼儿辅助食品及其制备方法 Download PDFInfo
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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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种添加母乳低聚糖的婴幼儿辅助食品,所述婴幼儿辅助食品按照质量百计,由小米粉70~85、脱脂乳粉10~20、脱盐乳清蛋白2~6、浓缩乳清蛋白2~4、植物油2~4、二十二碳六烯酸0.01~0.03、花生四烯酸0.01~0.03、复合矿物质0.02~0.03、复合维生素0.02~0.04、2’‑岩藻糖基乳糖0.06~0.24制成。上述原料经过淘洗除杂、打浆、分离、酶解、糊化、混合、均质、滚筒干燥、干混等加工工艺,制备成小米辅助食品。本发明的婴儿辅助食品营养均衡,天然健康,能够保证婴儿在断乳期的健康成长与发育,适合断乳期婴儿日常食用。
Description
技术领域
本发明属于婴幼儿食品领域,涉及一种婴幼儿辅助食品及其制备方法,具体涉及一种添加母乳低聚糖的婴幼儿辅助食品及其制备方法。
背景技术
婴儿6月龄后,随着婴儿的生长发育和营养素的需要量增加,仅靠母乳不能供给婴儿所需要的全部营养素。据估算,对于继续母乳喂养的7~12月龄婴儿,其所需要的部分能量以及99%的铁、75%的锌、80%的维生素B6、50%的维生素C等必须从添加辅食获得,所以在母乳喂养的基础上逐渐补充一些非乳类食物,包括蔬菜汁、米粉、果泥等食物。添加辅食可增加婴儿唾液及其他消化液的分泌量,增加消化酶的活性,促进牙齿发育和消化机能,训练婴儿的咀嚼吞咽能力,有助于婴儿精神发育,刺激味觉、嗅觉、触觉和视觉。
母乳低聚糖(Human milk oligosaccharides,HMOs)是继脂肪和乳糖后,母乳中含量第三丰富的成分,在母乳中大量存在,其中初乳中含量约为20~25 g/L,常乳中含量约为12~15g/L。2’-岩藻糖基乳糖(2'-Fucosyllactose,2’-FL)是一种低聚糖,在20世纪50年代被科学家发现,是HMOs成部分之一。目前在母乳中已经鉴定出200多种HMOs,而2'-FL是其中含量最高的,约占其30%左右,范围为0.06~4.65 g/L。目前工业化生产的 2’-FL是利用E.coli BL21(DE3)#1540作为加工助剂,通过发酵工艺制备的。利用一系列过滤和色谱步骤,从发酵培养基中获得或分离纯2’-FL(纯度> 90%)。大量的动物研究表明,2'-FL经口给药在以下模型中产生有利影响:食物过敏、坏死性小肠结肠炎以及肠切除后恢复等动物模型。值得注意的是,还有研究表明2'-FL可对学习和记忆力产生有利影响。
小米含有多种营养成分,其所含的营养素易被人体消化吸收,营养功能有清热解渴、健脾和胃、补益虚损、和胃安眠等功效,是婴幼儿的理想食品补充物。在中国北方地区一些没有乳汁的产妇会采用把小米制成米粉后调成糊状或者长时间熬成小米粥来喂养婴儿。
发明内容
为了保证婴幼儿在断乳期的健康成长与发育,本发明提供了一种添加母乳低聚糖的婴幼儿辅助食品及其制备方法。
本发明的目的是通过以下技术方案实现的:
一种添加母乳低聚糖的婴幼儿辅助食品,按照质量比计,由小米粉70~85、脱脂乳粉10~20、脱盐乳清蛋白2~6、浓缩乳清蛋白2~4、植物油2~4、二十二碳六烯酸(DHA) 0.01~0.03、花生四烯酸(AA) 0.01~0.03、复合矿物质0.02~0.03、复合维生素0.02~0.04、2’-岩藻糖基乳糖(2’-FL)0.06~0.24制成。
一种上述添加母乳低聚糖的婴幼儿辅助食品的制备方法,将小米粉、脱脂乳粉、脱盐乳清蛋白、浓缩乳清蛋白、植物油、二十二碳六烯酸(DHA)、花生四烯酸(AA)、复合矿物质、复合维生素、2’-岩藻糖基乳糖(2’-FL)经过淘洗除杂、打浆、分离、酶解、糊化、混合、均质、滚筒干燥、干混等加工工艺,制备成小米辅助食品。具体包括如下步骤:
步骤(1)将小米经过淘洗除去杂质;
步骤(2)将小米用水浸泡后粉碎,制成小米浆,其中:所述小米与水的比例为3:2~4mg/ml(优选1:1mg/ml);所述浸泡时间为4~8小时(优选6小时);所述粉碎采用的设备为胶体磨;
步骤(3)调节小米浆pH值为6.0~7.0(优选6.5),添加α-淀粉酶对小米浆进行酶解,其中:所述α-淀粉酶的用量为小米干重质量的0.002~0.006%(优选0.004%);所述酶解温度为40~60℃(优选45℃),酶解时间为20~40分钟(优选30分钟);
步骤(4)将酶解后的小米浆进行糊化,同时起到了灭酶的作用,其中:所述糊化温度为90~100℃(优选95℃),糊化时间为10~30分钟(优选20分钟);
步骤(5)将脱脂乳粉、脱盐乳清蛋白、浓缩乳清蛋白、植物油、DHA、AA与水混合均匀,制备成乳基溶液,其中:脱脂乳粉、脱盐乳清蛋白、浓缩乳清蛋白、植物油、DHA、AA按照1:1mg/ml的比例与水混合;所述混合温度为40~60℃(优选50℃),混合时间为10~30分钟(优选20分钟);
步骤(6)将乳基溶液与糊化后的小米浆进行混合搅拌并均质,其中:所述混合搅拌温度为40~60℃(优选50℃),混合搅拌时间为10~30分钟(优选20分钟);所述均质为二级均质,一级均质压力为12~18MPa(优选16MPa),二级均质压力为5~10MPa(优选8MPa);
步骤(7)将均质后的混合料进行辊筒干燥并压片,其中:所述辊筒干燥的蒸汽压力为0.45~0.6MPa(优选0.5MPa);所述辊筒转速为500~800转/分钟(优选600转/分钟);所述辊筒表面温度为135~145℃(优选140℃);
步骤(8)将压片后的米粉与复合矿物质、复合维生素以及2’-FL进行干混后分装、入库贮藏。
本发明中,所述婴幼儿辅助食品的优选配方如下:小米粉75、脱脂乳粉15、脱盐乳清蛋白4、浓缩乳清蛋白3、植物油3、二十二碳六烯酸 0.02、花生四烯酸 0.02、复合矿物质0.025、复合维生素0.03、2’-岩藻糖基乳糖0.12。
本发明中,所述复合矿物质为碳酸钙、焦磷酸铁、氧化锌的混合物,碳酸钙、焦磷酸铁、氧化锌的质量比为6:2:1。
本发明中,所述复合维生素为醋酸视黄酯、胆钙化醇、盐酸硫胺素、氯化胆碱、叶酸的混合物,醋酸视黄酯、胆钙化醇、盐酸硫胺素、氯化胆碱、叶酸的质量比为25:1:15:10:25。
相比于现有技术,本发明具有如下优点:
1、本发明的婴儿辅助食品营养均衡,天然健康,能够保证婴儿在断乳期的健康成长与发育,适合断乳期婴儿日常食用。
2、通过18只3周龄雄性断乳昆明小鼠,进行分组饲喂,分别为市售米粉组、GOS+FOS米粉组及2’-FL米粉组,经过14天的饮食干预后,进行粪便DNA检测,并进行相关聚类分析后选取试验组在属分类水平上最大丰度排名前10的物种,生成图1所示肠道菌群物种相对丰度柱形图,从图1可以直观的发现GOS+FOS米粉组及2’-FL米粉组中双歧杆菌较对照组(市售米粉组)明显提高,其中2’-FL米粉组中双歧杆菌明显高于其他两组。
附图说明
图1为肠道菌群物种相对丰度柱形图。
具体实施方式
下面结合实施例对本发明的技术方案作进一步的说明,但并不局限于此,凡是对本发明技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,均应涵盖在本发明的保护范围中。
实施例1:
本实施例以制备100克断乳辅食为例,具体制备步骤如下:
步骤(1)将75克小米经过淘洗除去杂质;
步骤(2)将小米与水按照1:1mg/ml的比例浸泡6小时后,使用胶体磨将其粉碎,制成小米浆;
步骤(3)调节小米浆pH值为6.5,添加4毫克α-淀粉酶对小米浆进行酶解,控制酶解温度为50℃,时间为30分钟;
步骤(4)将酶解后的小米浆进行糊化,控制糊化温度为90℃,时间为时间20分钟,在糊化的同时,起到了灭酶的作用;
步骤(5)将15克脱脂乳粉、4克脱盐乳清蛋白(D70)、3克浓缩乳清蛋白(WPC80)、3克植物油、20毫克二十二碳六烯酸(DHA) 、20毫克花生四烯酸(AA),按照1:1mg/ml的比例与水混合,控制混合温度为50℃,时间为20分钟;
步骤(6)将乳基料液与糊化后的小米浆进行混合搅拌(温度 50℃;时间20分钟)并二级均质,控制混合搅拌为温度 50℃,时间为20分钟;一级均质压力为16MPa,二级均质压力为8MPa;
步骤(7)将均质后的混合料进行辊筒干燥,控制蒸汽压力为0.5MPa,辊筒转速为600转/分钟,辊筒表面温度为140℃,烘干后经过破碎成型机粉碎成型;
步骤(8)将破碎后的米粉中添加25毫克复合矿物质、30毫克复合维生素、120毫克2’-岩藻糖基乳糖(2’-FL)进行干混后,进行分装贮藏。
实施例2:
本实施例与实施例1不同的是:步骤(1)中小米为70克;步骤(2)中小米与水的比例比为3:4mg/ml,浸泡时间为5小时;步骤(5)中脱脂乳粉20克、脱盐乳清蛋白(D70) 2克、浓缩乳清蛋白(WPC80),3克、植物油4克、二十二碳六烯酸(DHA) 25毫克、花生四烯酸(AA) 25毫克。
实施例3:
本实施例与实施例1不同的是:步骤(2)中小米与水按照3:2mg/ml的比例浸泡8小时;步骤(3)中α-淀粉酶添加量为6毫克,酶解温度为45℃,酶解时间25分钟。
实施例4:
本实施例与实施例1不同的是:步骤(4)中糊化温度为95℃,时间为25分钟。
实施例5:
本实施例与实施例1不同的是:步骤(8)中添加30毫克复合矿物质、40毫克复合维生素、240毫克2’-岩藻糖基乳糖(2’-FL)进行干混。
Claims (10)
1.一种添加母乳低聚糖的婴幼儿辅助食品,其特征在于所述婴幼儿辅助食品按照质量比计,由小米粉70~85、脱脂乳粉10~20、脱盐乳清蛋白2~6、浓缩乳清蛋白2~4、植物油2~4、二十二碳六烯酸 0.01~0.03、花生四烯酸 0.01~0.03、复合矿物质0.02~0.03、复合维生素0.02~0.04、2’-岩藻糖基乳糖0.06~0.24制成。
2.根据权利要求1所述的添加母乳低聚糖的婴幼儿辅助食品,其特征在于所述婴幼儿辅助食品按照质量比计,由小米粉75、脱脂乳粉15、脱盐乳清蛋白4、浓缩乳清蛋白3、植物油3、二十二碳六烯酸 0.02、花生四烯酸 0.02、复合矿物质0.025、复合维生素0.03、2’-岩藻糖基乳糖0.12制成。
3.根据权利要求1所述的添加母乳低聚糖的婴幼儿辅助食品,其特征在于所述复合矿物质为碳酸钙、焦磷酸铁、氧化锌的混合物,碳酸钙、焦磷酸铁、氧化锌的质量比为6:2:1;所述复合维生素为醋酸视黄酯、胆钙化醇、盐酸硫胺素、氯化胆碱、叶酸的混合物,醋酸视黄酯、胆钙化醇、盐酸硫胺素、氯化胆碱、叶酸的质量比为25:1:15:10:25。
4.一种权利要求1-3任一权利要求所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述方法包括如下步骤:
步骤(1)将小米经过淘洗除去杂质;
步骤(2)将小米用水浸泡后粉碎,制成小米浆;
步骤(3)调节小米浆pH值为6.0~7.0,添加α-淀粉酶对小米浆进行酶解;
步骤(4)将酶解后的小米浆进行糊化;
步骤(5)将脱脂乳粉、脱盐乳清蛋白、浓缩乳清蛋白、植物油、DHA、AA与水混合均匀,制备成乳基溶液,其中:脱脂乳粉、脱盐乳清蛋白、浓缩乳清蛋白、植物油、DHA、AA按照1:1mg/ml的比例与水混合;
步骤(6)将乳基溶液与糊化后的小米浆进行混合搅拌并均质;
步骤(7)将均质后的混合料进行辊筒干燥并压片;
步骤(8)将压片后的米粉与复合矿物质、复合维生素以及2’-FL进行干混后分装、入库贮藏。
5.根据权利要求4所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述小米与水的比例为3:2~4mg/ml;所述浸泡时间为4~8小时;所述粉碎采用的设备为胶体磨。
6.根据权利要求4所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述pH值优选6.5;所述α-淀粉酶的用量为小米干重质量的0.002~0.006%;所述酶解温度为40~60℃,酶解时间为20~40分钟。
7.根据权利要求4所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述糊化温度为90~100℃,糊化时间为10~30分钟。
8.根据权利要求4所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述混合温度为40~60℃,混合时间为10~30分钟。
9.根据权利要求4所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述混合搅拌温度为40~60℃,混合搅拌时间为10~30分钟;所述均质为二级均质,一级均质压力为12~18MPa,二级均质压力为5~10MPa。
10.根据权利要求4所述的添加母乳低聚糖的婴幼儿辅助食品的制备方法,其特征在于所述辊筒干燥的蒸汽压力为0.45~0.6MPa;所述辊筒转速为500~800转/分钟;所述辊筒表面温度为135~145℃。
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