CN111642751A - 一种便于消化的超微细婴幼儿米粉的制作方法 - Google Patents
一种便于消化的超微细婴幼儿米粉的制作方法 Download PDFInfo
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- CN111642751A CN111642751A CN202010600050.9A CN202010600050A CN111642751A CN 111642751 A CN111642751 A CN 111642751A CN 202010600050 A CN202010600050 A CN 202010600050A CN 111642751 A CN111642751 A CN 111642751A
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- 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
本发明公开了一种便于消化的超微细婴幼儿米粉的制作方法,具体制作方法步骤如下:步骤一:将籼米、糯米和梗米以1:0.2‑0.25:0.35‑0.4的质量比混合,粉碎后过80‑100目筛;将其加入到8‑10倍重量份的氢氧化钠水溶液中,35‑40℃恒温浸提2‑3次,每次浸提2‑3h,合并滤液;离心分离,得到蛋白凝胶;将蛋白凝胶加入到5‑6倍重量份的去离子水中,调节体系pH至中性,蒸汽灭菌,闪蒸脱水,喷雾干燥,得到大米蛋白粉;步骤二:将研磨好的豆浆加入脂肪酶进行搅拌后恒温静置生化处理0.5‑1h;然后再加入中性蛋白酶,进行脉冲式动力冲击搅拌处理7‑10min,进行恒温静置生化处理3‑4h。本发明中的制备方法,其具有工艺简便、效率高,产品质量好、综合效益显著的优点,适用于工厂扩大化生产。
Description
技术领域
本发明属于食品生产技术领域,具体涉及一种便于消化的超微细婴幼儿米粉的制作方法。
背景技术
婴幼儿米粉是婴幼儿最为常见的辅食之一,它的配方对于婴幼儿的健康有着重要的影响,婴幼儿米粉(又称“婴幼儿配方谷粉”、“营养米粉”或“婴幼儿米糊”),是母乳或婴儿配方食品不能满足婴儿营养需要以及婴儿断奶期间时,为补充婴幼儿营养的辅助食品,婴幼儿米粉是以小米、大米为主要原料,以白砂糖、蔬菜、水果、蛋类、肉类等选择性配料,加入钙、磷、铁、锌等矿物质及维生素等加工制成的婴幼儿补充食品,分为即食类(产品经热加工熟化,用温开水或牛奶冲调即可食用)和非即食类(产品未经熟化,必须煮熟方可食用),婴幼儿6-8个月后是锻炼咀嚼能力的关键期,需要摄入颗粒逐渐大、硬度稍增加的食物(比如谷之爱小米米粉等食物),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。现有的婴幼儿米粉的制作方法细度低,不便于消化,实用性差,不适合推广使用。
发明内容
本发明的目的在于提供一种便于消化的超微细婴幼儿米粉的制作方法,以解决上述背景技术中提出的现有的婴幼儿米粉的制作方法细度低,不便于消化,实用性差,不适合推广使用的问题。
为实现上述目的,本发明提供如下技术方案:一种便于消化的超微细婴幼儿米粉的制作方法,具体制作方法步骤如下:
步骤一:将籼米、糯米和梗米以1:0.2-0.25:0.35-0.4的质量比混合,粉碎后过80-100目筛;将其加入到8-10倍重量份的氢氧化钠水溶液中,35-40℃恒温浸提2-3次,每次浸提2-3h,合并滤液;离心分离,得到蛋白凝胶;将蛋白凝胶加入到5-6倍重量份的去离子水中,调节体系pH至中性,蒸汽灭菌,闪蒸脱水,喷雾干燥,得到大米蛋白粉;
步骤二:将研磨好的豆浆加入脂肪酶进行搅拌后恒温静置生化处理0.5-1h;然后再加入中性蛋白酶,进行脉冲式动力冲击搅拌处理7-10min,进行恒温静置生化处理3-4h;
步骤三:处理后的豆浆液进行脉冲式蒸汽冲击4-5min,将处理后的物料通过换热器降温至45-50℃;将上述生化液通过85-95℃的温度进行8-10min的灭酶灭菌处理并析出,将上述处理后的生化液通过预涂过食品级硅藻土助滤剂的板框析出系统得到含活性肽的豆浆原液;浓缩制成大豆肽粉;
步骤四:将清洗烘干后的枸杞和去核后的红枣分别磨成细粉,1:1重量份混合并且在混合搅拌中加入膳食纤维,混合均匀后备用;
步骤五:将得到的大米蛋白粉65-70%(重量)、大豆肽粉5-10%(重量)和步骤四生产的枸杞、红枣混合粉料5-10%(重量)加入到搅拌桶内搅拌;
步骤六:将步骤五混合料内加入维生素复合物3-5%(重量),并且加入黑芝麻粉和核桃仁粉3-5%(重量),搅拌混合均匀制得幼儿米粉;
进一步的;所述维生素复合物包括维生素B、维生素C、维生素E。
进一步的;所述膳食纤维包括低聚果糖、果胶、β-葡聚糖、菊粉中的至少一种。
进一步的;所述步骤六中电动搅拌器的搅拌速度为125-135r/min,所述步骤一合并滤液后将滤液的pH值调节至4.2-4.6,静置。
进一步的;所述步骤三中利用盐酸把PH值调至中性,所述大豆肽粉和枸杞、红枣混合粉料、黑芝麻粉和核桃仁粉均过80-100目筛。
与现有技术相比,本发明的有益效果是:
1、该发明添加了低聚果糖、果胶、β-葡聚糖、菊粉中的一种或多种,可以有助于修复婴儿肠道、助消化、帮助睡眠,并且大豆肽粉和枸杞、红枣混合粉料、黑芝麻粉和核桃仁粉均过80-100目筛均为超细设置,提升婴儿口感,味道极佳。
2、多肽具有优先被人体吸收的特点,人们平常所食的营养物质,以及人体降解的氨基酸残基和氨基酸,与多肽的吸收竞争中,多肽具有优先吸收的特点,它在被人体吸收时,不是人体耗费自身的能量去吸收它,而是多肽以自身的能量让人体吸收,起到放松,缓解情绪,有助于睡眠的效果。
3、该生产方法有助于修复肠道、助消化、营养丰富,给婴儿补充各种维生素,提高免疫力,使婴儿不易生病,健康成长,本发明中的制备方法,其具有工艺简便、效率高,产品质量好、综合效益显著的优点,适用于工厂扩大化生产。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种便于消化的超微细婴幼儿米粉的制作方法,具体制作方法步骤如下:
步骤一:将籼米、糯米和梗米以1:0.2-0.25:0.35-0.4的质量比混合,粉碎后过80-100目筛;将其加入到8-10倍重量份的氢氧化钠水溶液中,35-40℃恒温浸提2-3次,每次浸提2-3h,合并滤液;离心分离,得到蛋白凝胶;将蛋白凝胶加入到5-6倍重量份的去离子水中,调节体系pH至中性,蒸汽灭菌,闪蒸脱水,喷雾干燥,得到大米蛋白粉;
步骤二:将研磨好的豆浆加入脂肪酶进行搅拌后恒温静置生化处理0.5-1h;然后再加入中性蛋白酶,进行脉冲式动力冲击搅拌处理7-10min,进行恒温静置生化处理3-4h;
步骤三:处理后的豆浆液进行脉冲式蒸汽冲击4-5min,将处理后的物料通过换热器降温至45-50℃;将上述生化液通过85-95℃的温度进行8-10min的灭酶灭菌处理并析出,将上述处理后的生化液通过预涂过食品级硅藻土助滤剂的板框析出系统得到含活性肽的豆浆原液;浓缩制成大豆肽粉;
步骤四:将清洗烘干后的枸杞和去核后的红枣分别磨成细粉,1:1重量份混合并且在混合搅拌中加入膳食纤维,混合均匀后备用;
步骤五:将得到的大米蛋白粉65-70%(重量)、大豆肽粉5-10%(重量)和步骤四生产的枸杞、红枣混合粉料5-10%(重量)加入到搅拌桶内搅拌;
步骤六:将步骤五混合料内加入维生素复合物3-5%(重量),并且加入黑芝麻粉和核桃仁粉3-5%(重量),搅拌混合均匀制得幼儿米粉;
其中;所述维生素复合物包括维生素B、维生素C、维生素E。
其中;所述膳食纤维包括低聚果糖、果胶、β-葡聚糖、菊粉中的至少一种。
其中;所述步骤六中电动搅拌器的搅拌速度为125-135r/min,所述步骤一合并滤液后将滤液的pH值调节至4.2-4.6,静置。
其中;所述步骤三中利用盐酸把PH值调至中性,所述大豆肽粉和枸杞、红枣混合粉料、黑芝麻粉和核桃仁粉均过80-100目筛。
实施例2
一种便于消化的超微细婴幼儿米粉的制作方法,具体制作方法步骤如下:
步骤一:将籼米、糯米和梗米以1:0.2-0.25:0.35-0.4的质量比混合,粉碎后过80-100目筛;将其加入到8-10倍重量份的氢氧化钠水溶液中,35-40℃恒温浸提2-3次,每次浸提2-3h,合并滤液;离心分离,得到蛋白凝胶;将蛋白凝胶加入到5-6倍重量份的去离子水中,调节体系pH至中性,蒸汽灭菌,闪蒸脱水,喷雾干燥,得到大米蛋白粉;
步骤二:将研磨好的豆浆加入脂肪酶进行搅拌后恒温静置生化处理0.5-1h;然后再加入脂肪酶,进行脉冲式动力冲击搅拌处理7-10min,进行恒温静置生化处理3-4h;
步骤三:处理后的豆浆液进行脉冲式蒸汽冲击4-5min,将处理后的物料通过换热器降温至45-50℃;将上述生化液通过85-95℃的温度进行8-10min的灭酶灭菌处理并析出,将上述处理后的生化液通过预涂过食品级硅藻土助滤剂的板框析出系统得到含活性肽的豆浆原液;浓缩制成大豆肽粉;
步骤四:将清洗烘干后的枸杞和去核后的红枣分别磨成细粉,1:1重量份混合并且在混合搅拌中加入膳食纤维,混合均匀后备用;
步骤五:将得到的大米蛋白粉65-70%(重量)、大豆肽粉5-10%(重量)和步骤四生产的枸杞、红枣混合粉料5-10%(重量)加入到搅拌桶内搅拌;
步骤六:将步骤五混合料内加入维生素复合物3-5%(重量),并且加入黑芝麻粉和核桃仁粉3-5%(重量),搅拌混合均匀制得幼儿米粉;
其中;所述维生素复合物包括维生素B、维生素C、维生素E。
其中;所述膳食纤维包括低聚果糖、果胶、β-葡聚糖、菊粉中的至少一种。
其中;所述步骤六中电动搅拌器的搅拌速度为125-135r/min,所述步骤一合并滤液后将滤液的pH值调节至4.2-4.6,静置。
其中;所述步骤三中利用盐酸把PH值调至中性,所述大豆肽粉和枸杞、红枣混合粉料、黑芝麻粉和核桃仁粉均过80-100目筛。
本发明工作时:该发明添加了低聚果糖、果胶、β-葡聚糖、菊粉中的一种或多种,可以有助于修复婴儿肠道、助消化、帮助睡眠,并且大豆肽粉和枸杞、红枣混合粉料、黑芝麻粉和核桃仁粉均过80-100目筛均为超细设置,提升婴儿口感,味道极佳。多肽具有优先被人体吸收的特点,人们平常所食的营养物质,以及人体降解的氨基酸残基和氨基酸,与多肽的吸收竞争中,多肽具有优先吸收的特点,它在被人体吸收时,不是人体耗费自身的能量去吸收它,而是多肽以自身的能量让人体吸收,起到放松,缓解情绪,有助于睡眠的效果。该生产方法有助于修复肠道、助消化、营养丰富,给婴儿补充各种维生素,提高免疫力,使婴儿不易生病,健康成长,本发明中的制备方法,其具有工艺简便、效率高,产品质量好、综合效益显著的优点,适用于工厂扩大化生产。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种便于消化的超微细婴幼儿米粉的制作方法,其特征在于,具体制作方法步骤如下:
步骤一:将籼米、糯米和梗米以1:0.2-0.25:0.35-0.4的质量比混合,粉碎后过80-100目筛;将其加入到8-10倍重量份的氢氧化钠水溶液中,35-40℃恒温浸提2-3次,每次浸提2-3h,合并滤液;离心分离,得到蛋白凝胶;将蛋白凝胶加入到5-6倍重量份的去离子水中,调节体系pH至中性,蒸汽灭菌,闪蒸脱水,喷雾干燥,得到大米蛋白粉;
步骤二:将研磨好的豆浆加入脂肪酶进行搅拌后恒温静置生化处理0.5-1h;然后再加入中性蛋白酶,进行脉冲式动力冲击搅拌处理7-10min,进行恒温静置生化处理3-4h;
步骤三:处理后的豆浆液进行脉冲式蒸汽冲击4-5min,将处理后的物料通过换热器降温至45-50℃;将上述生化液通过85-95℃的温度进行8-10min的灭酶灭菌处理并析出,将上述处理后的生化液通过预涂过食品级硅藻土助滤剂的板框析出系统得到含活性肽的豆浆原液;浓缩制成大豆肽粉;
步骤四:将清洗烘干后的枸杞和去核后的红枣分别磨成细粉,1:1重量份混合并且在混合搅拌中加入膳食纤维,混合均匀后备用;
步骤五:将得到的大米蛋白粉65-70%(重量)、大豆肽粉5-10%(重量)和步骤四生产的枸杞、红枣混合粉料5-10%(重量)加入到搅拌桶内搅拌;
步骤六:将步骤五混合料内加入维生素复合物3-5%(重量),并且加入黑芝麻粉和核桃仁粉3-5%(重量),搅拌混合均匀制得幼儿米粉。
2.根据权利要求1所述的一种便于消化的超微细婴幼儿米粉的制作方法,其特征在于:所述维生素复合物包括维生素B、维生素C、维生素E。
3.根据权利要求1所述的一种便于消化的超微细婴幼儿米粉的制作方法,其特征在于:所述膳食纤维包括低聚果糖、果胶、β-葡聚糖、菊粉中的至少一种。
4.根据权利要求1所述的一种便于消化的超微细婴幼儿米粉的制作方法,其特征在于:所述步骤六中电动搅拌器的搅拌速度为125-135r/min,所述步骤一合并滤液后将滤液的pH值调节至4.2-4.6,静置。
5.根据权利要求1所述的一种便于消化的超微细婴幼儿米粉的制作方法,其特征在于:所述步骤三中利用盐酸把PH值调至中性,所述大豆肽粉和枸杞、红枣混合粉料、黑芝麻粉和核桃仁粉均过80-100目筛。
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