CN110506906A - 一种含海底植物的婴幼儿米粉及其制备工艺 - Google Patents
一种含海底植物的婴幼儿米粉及其制备工艺 Download PDFInfo
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
本发明涉及一种含海底植物的婴幼儿米粉及其制备工艺,包括:海底植物1.5~4%,磷脂0.2~0.5%,营养添加物1~5%,果葡糖浆5~10%,奶粉5~10%,谷物余量。制备为先将营养添加物、果葡糖浆、奶粉、谷物和海底植物进行搅拌溶解、均质、浆料上辊筒干燥机布料、初干燥,磷脂配置成溶液灭菌后雾化,然后将雾化的磷脂采用喷淋工艺均匀地喷在混合物的表面。本发明在婴幼儿米粉中添加昆布和螺旋藻等海底植物原料,提高婴幼儿米粉的营养价值,同时在米粉成形的阶段增加一个磷脂喷雾的工艺环节,以此来增强含海底植物米粉的亲水性,从而改解决由于添加了昆布和螺旋藻等海底植物而引起的复水性和冲调性等问题,得到的米粉具有较高的营养价值,复水性好,冲调时不结块,米糊口感细腻。
Description
技术领域
本发明属于婴幼儿米粉领域,尤其涉及一种含海底植物的婴幼儿米粉及其制备工艺。
背景技术
婴幼儿6~8个月后是锻炼咀嚼能力的关键期,需要摄入颗粒逐渐增大、硬度稍增加的食物(比如小米米粉等食物),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。科学配方配料加工制作而成的专用于母乳不足,或成人饭食过度时为婴幼儿补充、提供营养的一种现代科学辅食。食品安全国家标准GB10769-2010《婴幼儿谷类辅助食品》规定婴幼儿谷类辅助食品是指一种或多种谷类(如:小麦、大米、大麦、燕麦、黑麦、玉米等)为主要原料,且谷类占干物质组成的25%以上,添加适量的营养强化剂和(或)其他辅料,经加工制成的适于6月龄以上婴儿和幼儿食用的辅助食品。
昆布(Ecklonia kurome)亦称“黑菜”、“鹅掌菜”、“五掌菜”等。褐藻纲,翅藻科。昆布是一种具有很高药用价值的海藻,属于药食同源的原料,每百克干昆布中含:粗蛋白8.2克,脂肪0.1克,糖57克,粗纤维9.8克,无机盐12.9克,钙2.25克,铁0.15克,以及胡萝卜素0.57毫克,硫胺素(维生素B1)0.69毫克,核黄素(维生素B2)0.36毫克,尼克酸16毫克,能发出262干卡热量。与菠菜、油菜相比,除维生素C外,其粗蛋白、糖、钙、铁的含量均高出几倍、几十倍。昆布也是一种含碘量很高的海藻。养殖昆布一般含碘3~5%,多可达7~10%。从中提制得的碘和褐藻酸,广泛应用于医药、食品和化工。碘是人体必须的元素之一,缺碘会患甲状腺肿大,多食昆布能防治此病,还能预防动脉硬化,降低胆固醇与脂的积聚。GB10769-2010《食品安全国家标准婴幼儿谷类辅助食品》中碘作为可选择成分,强化量为1.4~8.8μg/100kJ,昆布可作为理想的天然食物的碘来源。
螺旋藻,亦称“节旋藻”。蓝藻纲,颤藻科,是一类低等生物,原核生物。目前国内外均有大规模人工培育,主要为钝顶螺旋藻、极大螺旋藻和印度螺旋藻三种。可食用,营养丰富,螺旋藻营养成分的特点是蛋白质含量高,而脂肪、纤维素含量低,并且还含有种类繁多的维生素,它是维生素B12和β-胡萝卜素含量最高的食品。此外,它还是所有食物中可吸收性铁质含量最高的,同时还发现它含有具有防癌、治癌作用的藻类蛋白,以及其他大量矿质元素和提高机体免疫力的生物活性物质。
磷脂(phospholipid)由C、H、O、N、P五种元素组成,是含有磷脂根的类脂化合物,是生物膜的重要组成部分,肩负着细胞内外物质交换的重任。如果人每天所消耗的磷脂得不到补充,细胞就会处于营养缺乏状态,失去活力。而细胞膜就由40%左右蛋白质和50%左右的脂质(磷脂为主)构成。它是由卵磷脂,肌醇磷脂,脑磷脂等组成。这些磷脂分别对人体的各部位和各器官起着相应的功能。磷脂对活化细胞,维持新陈代谢,基础代谢及荷尔蒙的均衡分泌,增强人体的免疫力和再生力,都能发挥重大的作用。人体神经细胞和大脑细胞是由磷脂所构成的细胞薄膜包覆,磷脂不足会导致薄膜受损,造成智力减退,精神紧张。而磷脂中所含的乙酰基团进入细胞间隙与胆碱结合,形成乙酰胆碱。乙酰胆碱则是各种神经细胞和大脑细胞间传递信息的信号分子,可以加快神经细胞和大脑细胞间信息传递的速度,增强记忆力。根据GB2760-2014《食品安全国家标准食品添加剂使用标准》的规定,磷脂作为乳化剂和抗氧化剂,在婴幼儿辅助食品中可以按生产需要量适量使用。
发明内容
本发明的目的在于提供一种含海底植物的婴幼儿米粉及其制备工艺,以解决现有技术存在的问题。
一种含海底植物的婴幼儿米粉,主要包括以下组分及其重量百分含量:海底植物1.5~4%,磷脂0.2~0.5%,营养添加物1~5%,果葡糖浆5~10%,奶粉5~10%,谷物余量。制备方法为先将营养添加物、果葡糖浆、奶粉、谷物和海底植物进行搅拌溶解、均质、浆料上辊筒干燥机面料、初干燥。磷脂配置成溶液灭菌后雾化,然后将雾化的磷脂采用喷淋工艺均匀地喷在混合物的表面。
提高婴幼儿米粉的营养价值,添加昆布、螺旋藻等高营养价值的海底天然植物原料。但是添加了昆布和螺旋藻等海底植物原料,相对会影响米粉的复水时,冲调时容易结成团块不容易快速吸水,冲调出来的糊浆不细腻影响口感。本发明利用磷脂一端为亲水的含氮或磷的头,另一端为疏水(亲油)的长烃基链,磷脂分子亲水端相互靠近,疏水端相互靠近所具有乳化的功能,在米粉成形的阶段增加一个磷脂喷雾的工艺环节,以此来增强含海底植物米粉的亲水性,从而改善含海底植物米粉的复水性和冲调性。
优选的,所述海底植物包括昆布0.5~1%和螺旋藻1~3%。
优选的,所述谷物包括大米、小米、黑米、玉米糁和黎麦中的一种或者多种。
优选的,所述营养添加物包括根据婴幼儿米粉国标所需要强化的复合维生素、复合矿物质,另外还添加了对于婴幼儿比较容易吸收的核桃肽、枸杞肽等肽类原料,还有能促进婴幼儿神经发育的营养素N-乙酰神经氨酸。
上述含海底植物的婴幼儿米粉的制备工艺,主要包括以下步骤:
(1)将海底植物预处理后磨成60~80目粉末;
(2)将谷物清洗晾干后粉碎,粉碎后80%能通过80目筛网;
(3)将营养添加物搅拌溶解;
(4)制备磷脂溶液;
(5)将磨成粉末的海底植物、粉碎后的谷物、溶解的营养添加剂、果葡糖浆、奶粉搅拌混合均匀,进行均质后浆料上辊筒干燥机,布料、初干燥;
(6)施加2~5MPa将磷脂溶液雾化,把雾化的磷脂均匀地喷在步骤(5)所得混合物的表面,再经过三分之一滚筒干燥,把磷脂带入的少量水分蒸发掉。
优选的,所述磷脂溶液的制备主要为:将磷脂原料用纯净水稀释为千分之三的溶液进行均质,再通过HUT超高温瞬时灭菌锅,温度控制在120~125℃,杀菌4~6秒后冷却。
海底植物昆布和螺旋藻与其他物料进行充分搅拌溶解、均质后,昆布和螺旋藻比较好地溶于浆料中,再通过辊筒干燥熟化,去除了海底植物的腥味,也更有利于消化吸收。
与现有技术相比,本发明在婴幼儿米粉中添加昆布和螺旋藻等海底植物原料,提高婴幼儿米粉的营养价值,同时在米粉成形的阶段增加一个磷脂喷雾的工艺环节,以此来增强含海底植物米粉的亲水性,从而改解决由于添加了昆布和螺旋藻等海底植物而引起的复水性和冲调性等问题,得到的米粉具有较高的营养价值,复水性好,冲调时不结块,米糊口感细腻。
附图说明
图1是磷脂溶液的制备工艺流程图;
图2是本发明的含海底植物的婴幼儿米粉的制备工艺流程图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将结合附图对本发明作进一步地详细描述。
实施例1
一种含海底植物的婴幼儿米粉,主要包括以下组分及其重量百分含量:昆布0.5%和螺旋藻1%,磷脂0.2%,营养添加物2.1%,果葡糖浆5%,奶粉5%,大米余量。
其中营养添加物包括复合维生素0.2%、复合矿物质1.6%、核桃肽0.1%、枸杞肽0.1%、N-乙酰神经氨酸0.1%。
制备工艺如图1所示,主要包括以下步骤:
(1)将海底植物预处理后磨成60~80目粉末;
(2)将谷物清洗晾干后粉碎,粉碎后80%能通过80目筛网;
(3)将营养添加物搅拌溶解;
(4)如图2所示,称取千分之三的磷脂溶液通过HUT超高温瞬时灭菌锅,温度控制在120℃,杀菌时间为4秒后,溶液出高温桶后通过与冷料的热交换获得冷却,备用;
(5)将磨成粉末的昆布和螺旋藻、粉碎后的大米、溶解的营养添加剂、果葡糖浆、奶粉搅拌混合均匀;进行均质后浆料上辊筒干燥机,布料、初干燥;
(6)距切片高度三分之一滚筒地方,距滚筒50公分的地方设置专用喷头,施加2MPa将磷脂溶液雾化,把雾化的磷脂均匀地喷在步骤(5)所得混合物的表面,再经过三分之一滚筒干燥,把磷脂带入的少量水分蒸发掉。
实施例2
一种含海底植物的婴幼儿米粉,主要包括以下组分及其重量百分含量:昆布1%和螺旋藻3%,磷脂0.5%,营养添加物2.1%,果葡糖浆5%,奶粉5%,谷物余量。
其中营养添加物包括复合维生素0.2%、复合矿物质1.6%、核桃肽0.1%、枸杞肽0.1%、N-乙酰神经氨酸0.1%。
制备工艺如图1所示,主要包括以下步骤:
(1)将海底植物预处理后磨成60~80目粉末;
(2)将谷物清洗晾干后粉碎,粉碎后80%能通过80目筛网;
(3)将营养添加物搅拌溶解;
(4)如图2所示,称取千分之三的磷脂溶液通过HUT超高温瞬时灭菌锅,温度控制在125℃,杀菌时间为6秒后,溶液出高温桶后通过与冷料的热交换获得冷却,备用;
(5)将磨成粉末的昆布和螺旋藻、粉碎后的大米、溶解的营养添加剂、果葡糖浆、奶粉搅拌混合均匀;进行均质后浆料上辊筒干燥机,布料、初干燥;
(6)距切片高度三分之一滚筒地方,距滚筒50公分的地方设置专用喷头,施加5MPa将磷脂溶液雾化,把雾化的磷脂均匀地喷在步骤(5)所得混合物的表面,再经过三分之一滚筒干燥,把磷脂带入的少量水分蒸发掉。
对比例1
一种含海底植物的婴幼儿米粉,主要包括以下组分及其重量百分含量:昆布0.5%和螺旋藻1%,磷脂0.2%,营养添加物2.1%,果葡糖浆5%,奶粉5%,大米余量。
其中营养添加物包括复合维生素0.2%、复合矿物质1.6%、核桃肽0.1%、枸杞肽0.1%、N-乙酰神经氨酸0.1%。
制备工艺主要包括以下步骤:
(1)将海底植物预处理后磨成60~80目粉末;
(2)将谷物清洗晾干后粉碎,粉碎后80%能通过80目筛网;
(3)将营养添加物搅拌溶解;
(4)将磨成粉末的昆布和螺旋藻、粉碎后的大米、溶解的营养添加剂、果葡糖浆、奶粉、磷脂搅拌混合均匀;进行均质后浆料上辊筒干燥机,布料、干燥。
对比例2
一种含海底植物的婴幼儿米粉,主要包括以下组分及其重量百分含量:昆布0.5%和螺旋藻1%,营养添加物2.1%,果葡糖浆5%,奶粉5%,大米余量。
其中营养添加物包括复合维生素0.2%、复合矿物质1.6%、核桃肽0.1%、枸杞肽0.1%、N-乙酰神经氨酸0.1%。
制备工艺主要包括以下步骤:
(1)将昆布和螺旋藻预处理后磨成粉末。
(2)将大米清洗晾干后粉碎。
(3)称取各营养添加物搅拌溶解。
(4)将磨成粉末的昆布和螺旋藻、粉碎后的大米、溶解的营养添加剂、果葡糖浆、奶粉搅拌混合均匀。进行均质后浆料上辊筒干燥机,布料、干燥。
1、感官评价
挑选30名志愿者,对实施例1-2和对比例1-2的米粉的冲调性、口感和气味进行评价,满分为10分。
冲调性 | 口感 | 气味 | |
实施例1 | 9.1 | 9.2 | 8.3 |
实施例2 | 8.8 | 8.6 | 8.0 |
对比例1 | 7.0 | 6.8 | 7.6 |
对比例2 | 5.0 | 4.3 | 7.2 |
2、冲泡情况统计
对实施例1-2和对比例1-2的米粉的分别使用同样温度的水,且相同毫升的水量进行冲泡,用小勺搅拌,观察冲泡情况,对冲泡进行统计
是否结块 | 颗粒粗细度 | |
实施例1 | 无 | 细、均匀一致 |
实施例2 | 无 | 细、均匀一致 |
对比例1 | 少量结块 | 整体较细,少量粗,不均匀 |
对比例2 | 较多结块 | 粗,不均匀 |
Claims (6)
1.一种含海底植物的婴幼儿米粉,其特征在于,主要包括以下组分及其重量百分含量:海底植物1.5~4%,磷脂0.2~0.5%,营养添加物1~5%,果葡糖浆5~10%,奶粉5~10%,谷物余量。
2.根据权利要求1所述含海底植物的婴幼儿米粉,其特征在于,所述海底植物包括昆布0.5~1%和螺旋藻1~3%。
3.根据权利要求1所述含海底植物的婴幼儿米粉,其特征在于,所述谷物包括大米、小米、黑米、玉米糁和黎麦中的一种或者多种。
4.根据权利要求1所述含海底植物的婴幼儿米粉,其特征在于,所述营养添加物包括复合维生素、复合矿物质、核桃肽、枸杞肽、N-乙酰神经氨酸。
5.根据权利要求1所述含海底植物的婴幼儿米粉的制备工艺,其特征在于,主要包括以下步骤:
(1)将海底植物预处理后磨成60~80目粉末;
(2)将谷物清洗晾干后粉碎,粉碎后80%能通过80目筛网;
(3)将营养添加物搅拌溶解;
(4)制备磷脂溶液;
(5)将磨成粉末的海底植物、粉碎后的谷物、溶解的营养添加剂、果葡糖浆、奶粉搅拌混合均匀,进行均质后浆料上辊筒干燥机,布料、初干燥;
(6)施加2~5MPa将磷脂溶液雾化,把雾化的磷脂均匀地喷在步骤(5)所得混合物的表面,再经过三分之一滚筒干燥,把磷脂带入的少量水分蒸发掉。
6.根据权利要求5所述制备工艺,其特征在于,所述磷脂溶液的制备主要为:将磷脂原料用纯净水稀释为千分之三的溶液进行均质,再通过HUT超高温瞬时灭菌锅,温度控制在120~125℃,杀菌4~6秒后冷却。
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