CN111972647A - 一种产妇分娩用电解质补充果冻的制备方法 - Google Patents
一种产妇分娩用电解质补充果冻的制备方法 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L33/15—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
- A23L33/16—Inorganic salts, minerals or trace elements
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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
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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
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Abstract
本发明提供了一种产妇分娩用电解质补充果冻的制备方法。根据本发明的方法制备的产妇分娩用电解质补充果冻按重量百分比包括以下成分:木糖醇15‑20%,蜂蜜8‑12%,麦芽糊精5‑10%,柠檬酸2‑5%,氯化钠1%,硫酸镁0.06%,水解乳清蛋白4‑6%,氯化钾0.5%,维生素B1 0.002%,维生素B2 0.002%,维生素B6 0.002%,黄原胶2‑4%,和纯化水50‑70%。
Description
技术领域
本专利涉及一种产妇分娩用电解质补充果冻的制备方法,属于食品技术领域。
背景技术
在产妇分娩过程中,产妇因精神状态和阵痛的原因而拒绝进食,即使能少量进食,这些食物也难以满足高能、高效、无渣的要求。产妇在分娩过程中由于体力不支,导致产程延长,产妇会疲乏无力,排尿困难,有的甚至呕吐。生产过程过长带来的肌肉过度活动和饥饿状态及恐惧心理所造成的肾上腺皮质激素分泌增加,肾上腺皮质激素分泌增加会促使肾脏排出较多钾,钾浓度过低,同时钠、维生素B族大量流失,人体电解质失衡,脱水引起全身循环血容量不足,供给胎盘血量会减少,直接减弱子宫收缩力,导致胎儿在宫内缺氧。
发明内容
因此,本发明旨在开发一种在产妇分娩时为产妇补充电解质的方案。为了实现本发明的目的,本发明提供了一种产妇分娩用电解质补充果冻的制备方法,包括以下步骤:
(1)按重量百分比称量木糖醇、蜂蜜、麦芽糊精、柠檬酸、水解乳清蛋白、氯化钠、硫酸镁、氯化钾、维生素B1、维生素B2、维生素B6、黄原胶备用;
(2)将纯化水加入原料罐中加热,设定温度为60℃,待温度升至40℃时,在搅拌状态下将黄原胶加入原料罐内,在均匀搅拌下加热溶解20min,观察到原料罐内的溶液为透明的澄清液体;
(3)将设定温度降至40℃,待温度降至38℃时,在搅拌状态下将木糖醇、蜂蜜、麦芽糊精、水解乳清蛋白加入原料罐内,搅拌10min使其完全溶解;
(4)在搅拌状态下将氯化钾、氯化钠、硫酸镁加入原料罐内,搅拌使其完全溶解;
(5)在搅拌状态下将维生素B1、维生素B2、维生素B6加入原料罐内,搅拌20min使其完全溶解;
(6)在搅拌状态下将柠檬酸加入原料罐内搅拌均匀,调节溶液PH值,过滤溶液;
(7)将调配好的滤出溶液用输送泵输送至自动填充机的包装袋中并及时封口;
(8)将封口后的包装袋稀薄果冻由输送带送至温度为80℃的热水槽中浸泡杀菌约9min,然后用冷水喷淋或浸泡,尽快冷却至40℃以下;和
(9)将稀薄果冻包装袋外表经40℃热风干燥,然后检验、包装,即得。
其中,所述产妇分娩用电解质补充果冻是由以下成分按以下重量百分比制得:
木糖醇15-20%,
蜂蜜8-12%,
麦芽糊精5-10%,
柠檬酸2-5%,
氯化钠1%,
硫酸镁0.06%,
水解乳清蛋白4-6%,
氯化钾0.5%,
维生素B1 0.002%,
维生素B2 0.002%,
维生素B6 0.002%,
黄原胶2-4%,和
纯化水50-70%。
根据本发明的方法制备的产妇分娩用电解质补充果冻能够被人体肠壁细胞直接吸收利用,从而调节产妇的电解质平衡。氯化钠可以补充产妇在分娩过程中丢失的电解质钠。产妇生产过程中进食量减少、呕吐、腹泻等原因会导致低钾血症,氯化钾主要是用来补充钾元素。碳酸镁可抑制中枢神经系统,松弛骨骼肌,具有镇静、抗痉挛以及降低颅内压等作用。水解乳清蛋白将完整的大分子蛋白经过酶解切断成短肽,提前进行了适度的“消化”,水解乳清蛋白通过胃肠道渗透入人体的血液,不易造成人体的过敏症状,更容易被人体消化吸收。水解乳清蛋白所富含的乳白蛋白、糖聚肽、氨基酸、功能性肽段等营养成分可以满足人体对蛋白质的营养需求,是一种高蛋白食品强化物。维生素B1维持碳水化合物的代谢,能增进食欲,维持神经正常活动;维生素B2参与休内生物氧化与能量生成;维生素B6是机体中很多酶系统的辅酶,参与氨基酸的脱羧作用。蜂蜜可以不经消化直接被人体吸收利用,含有在人体血清浓度相近的多种无机盐。
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明白,以下结合具体实施方案,对本发明进一步详细说明。
在一个实施方案中,本发明的产妇分娩用电解质补充果冻包括木糖醇、蜂蜜、麦芽糊精、柠檬酸、氯化钠、水解乳清蛋白、硫酸镁、氯化钾、维生素B1、维生素B2、维生素B6、黄原胶和纯化水。
在另一个实施例中,本发明的产妇分娩用电解质补充果冻由木糖醇、蜂蜜、麦芽糊精、柠檬酸、氯化钠、水解乳清蛋白、硫酸镁、氯化钾、维生素B1、维生素B2、维生素B6、黄原胶和纯化水构成。
在又一个实施例中,本发明的产妇分娩用电解质补充果冻基本上由木糖醇、蜂蜜、麦芽糊精、柠檬酸、氯化钠、水解乳清蛋白、硫酸镁、氯化钾、维生素B1、维生素B2、维生素B6、黄原胶和纯化水构成。
在一个优选实施方式中,本发明的产妇分娩用电解质补充果冻按重量份包括以下成分、由以下成分构成或基本上由以下成分构成:木糖醇18%、蜂蜜10%、麦芽糊精7.5%、柠檬酸2.5%、氯化钠1%、水解乳清蛋白5%、硫酸镁0.06%、氯化钾0.5%、维生素B10.002%、维生素B2 0.002%、维生素B6 0.002%、黄原胶2.8%、纯化水52.63%。
在某些实施方式中,本发明的产妇分娩用电解质补充果冻的各成分可以被其等价物或相似物所替代。例如,木糖醇可以替换为山梨糖醇,麦芽糊精可以替换为麦芽糖醇,黄原胶可以替换为卡拉胶或结冷胶,柠檬酸可以替换为L-苹果酸,等等。
实施例
按包括以下步骤的工艺来制备产妇分娩用的电解质补充果冻:
(1)按重量百分比称量木糖醇、蜂蜜、麦芽糊精、水解乳清蛋白、柠檬酸、氯化钠、硫酸镁、氯化钾、维生素B1、维生素B2、维生素B6、黄原胶备用;
(2)将纯化水加入原料罐中加热,设定温度为60℃,待温度升至40℃时,在搅拌状态下将黄原胶加入原料罐内,在均匀搅拌下加热溶解20min,观察到原料罐内的溶液为透明的澄清液体;
(3)将设定温度降至40℃,待温度降至38℃时,在搅拌状态下将木糖醇、蜂蜜、麦芽糊精、水解乳清蛋白加入原料罐内,搅拌10min使其完全溶解;
(4)在搅拌状态下将氯化钾、氯化钠、硫酸镁加入原料罐内,搅拌使其完全溶解;
(5)在搅拌状态下将维生素B1、维生素B2、维生素B6加入原料罐内,搅拌20min使其完全溶解;
(6)在搅拌状态下将柠檬酸加入原料罐内搅拌均匀,调节溶液PH值,过滤溶液;
(7)将调配好的滤出溶液用输送泵输送至自动填充机的包装袋中并及时封口;
(8)将封口后的包装袋稀薄果冻由输送带送至温度为80℃的热水槽中浸泡杀菌约9min,然后用冷水喷淋或浸泡,尽快冷却至40℃以下;
(9)将稀薄果冻包装袋外表经40℃热风干燥,然后检验、包装,即得。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明技术原理的前提下,还可以做出若干改进和变型,这些改进和变型也应视为本发明的保护范围。
Claims (7)
1.一种产妇分娩用电解质补充果冻的制备方法,其特征在于,包括以下步骤:
(1)按重量百分比称量木糖醇、蜂蜜、麦芽糊精、柠檬酸、水解乳清蛋白、氯化钠、硫酸镁、氯化钾、维生素B1、维生素B2、维生素B6、黄原胶备用;
(2)将纯化水加入原料罐中加热,设定温度为60℃,待温度升至40℃时,在搅拌状态下将黄原胶加入原料罐内,在均匀搅拌下加热溶解20min,观察到原料罐内的溶液为透明的澄清液体;
(3)将设定温度降至40℃,待温度降至38℃时,在搅拌状态下将木糖醇、蜂蜜、麦芽糊精、水解乳清蛋白加入原料罐内,搅拌10min使其完全溶解;
(4)在搅拌状态下将氯化钾、氯化钠、硫酸镁加入原料罐内,搅拌使其完全溶解;
(5)在搅拌状态下将维生素B1、维生素B2、维生素B6加入原料罐内,搅拌20min使其完全溶解;
(6)在搅拌状态下将柠檬酸加入原料罐内搅拌均匀,调节溶液PH值,过滤溶液;
(7)将调配好的滤出溶液用输送泵输送至自动填充机的包装袋中并及时封口;
(8)将封口后的包装袋稀薄果冻由输送带送至温度为80℃的热水槽中浸泡杀菌约9min,然后用冷水喷淋或浸泡,尽快冷却至40℃以下;和
(9)将稀薄果冻包装袋外表经40℃热风干燥,然后检验、包装,即得。
2.根据权利要求1所述的制备方法,其中所述产妇分娩用电解质补充果冻是由以下成分按以下重量百分比制得:
木糖醇15-20%,
蜂蜜8-12%,
麦芽糊精5-10%,
柠檬酸2-5%,
氯化钠1%,
硫酸镁0.06%,
水解乳清蛋白4-6%,
氯化钾0.5%,
维生素B1 0.002%,
维生素B2 0.002%,
维生素B6 0.002%,
黄原胶2-4%,和
纯化水50-70%。
3.根据权利要求1所述的制备方法,其中所述产妇分娩用电解质补充果冻是由以下成分按以下重量百分比制得:
木糖醇18%,
蜂蜜10%,
麦芽糊精7.5%,
柠檬酸2.5%,
氯化钠1%,
硫酸镁0.06%,
水解乳清蛋白5%,
氯化钾0.5%,
维生素B1 0.002%,
维生素B2 0.002%,
维生素B6 0.002%,
黄原胶2.8%,和
纯化水52.63%。
4.根据权利要求1至3中的任一项所述的制备方法,其中木糖醇替换为山梨糖醇。
5.根据权利要求1至3中的任一项所述的制备方法,其中麦芽糊精替换为麦芽糖醇。
6.根据权利要求1至3中的任一项所述的制备方法,其中黄原胶替换为卡拉胶或结冷胶。
7.根据权利要求1至3中的任一项所述的制备方法,其中柠檬酸替换为L-苹果酸。
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