CN113796424A - 一种抗感染的儿童果蔬风味配方绵羊乳粉及其制备方法 - Google Patents
一种抗感染的儿童果蔬风味配方绵羊乳粉及其制备方法 Download PDFInfo
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- CN113796424A CN113796424A CN202110757742.9A CN202110757742A CN113796424A CN 113796424 A CN113796424 A CN 113796424A CN 202110757742 A CN202110757742 A CN 202110757742A CN 113796424 A CN113796424 A CN 113796424A
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Abstract
本发明公开了一种抗感染的儿童果蔬风味配方绵羊乳粉及其制备方法,涉及配方绵羊乳粉技术领域,本发明所述配方绵羊乳粉由生绵羊乳、脱盐乳清粉、全脂羊乳粉、低聚异麦芽糖、浓缩乳清蛋白粉、混合植物油、混合果蔬粉、花生四烯酸、二十二碳六烯酸、N‑乙酰神经氨酸、磷脂酰丝氨酸、酵母β‑葡聚糖、罗汉果粉、磷脂、氢氧化钾、复配营养强化剂组成。本发明通过添加酵母β‑葡聚糖,加快确定人群的免疫细胞对细菌感染的反应,并迅速控制住细菌感染的位置及速度,使感染尽快解除;并帮助人体抵抗多种病原菌的侵害,如金色葡萄球菌、大肠杆菌、白色念珠菌、李斯特菌、卡氏肺囊虫、利什曼原虫、疱疹病毒和蛔虫等,建立病原菌防线,完善儿童免疫健康体系。
Description
技术领域
本发明涉及配方绵羊乳粉技术领域,具体涉及一种抗感染的儿童果蔬风味配方绵羊乳粉及其制备方法。
背景技术
绵羊乳具有脂肪颗粒较小、更易吸收等特点,且绵羊奶中的固形物、脂肪、蛋白质等含量均高于牛乳和山羊乳,分别为18.3%~18.98%、7.3%~7.78%、5.98~6.01%;而牛奶和山羊奶的总固形物平均含量为12.3%和12.2%,脂肪平均含量为3.6%和3.8%,蛋白质平均含量为3.3%和3.5%。因此,绵羊奶在近几年越发受到市场的追捧。
此外,在营养价值方面,绵羊奶中理想脂肪酸比例较高,功能性中链甘油三酯(MCT)、单链不饱和脂肪酸和多聚必需不饱和脂肪酸含量远高于牛奶,MCT能降低胆固醇并可作为快速获得能量的来源,内科和儿科的文献资料有很多证据,证实了MCT在吸收不良综合征、早产婴儿喂养、危重病、营养失调患者的营养价值作用。因此,绵羊奶是人类营养需求中一个极好的营养物质来源,能提供10种必需氨基酸,还能完全满足钙、磷和核黄素的需求,并含有多种维生素和矿物质。
现有配方绵羊奶中,都添加了众多的营养强化剂,以满足不同年龄段对营养成分的需求,但是,奶粉中的添加成分不一定都能为人体所吸收,不同的配方配比因其配伍作用不同,也会影响相应物质的吸收。
此外,现有配方设计不够有针对性,比如针对存在金色葡萄球菌、大肠杆菌、白色念珠菌、李斯特菌、卡氏肺囊虫、利什曼原虫、疱疹病毒和蛔虫等多种病原菌感染潜在性的人群,服用普通乳粉难以实现抗感染的功能。这些病原菌是多种致病源,能引起呼吸道感染、肠胃道感染、口腔感染甚至肺炎等多种临床症状,尤其是儿童,更容易受到感染,进而严重影响身体健康。因此,有必要开发一种能够帮助潜在感染人群建立抗感染防线的配方乳粉。
发明内容
本发明的目的在于提供一种抗感染的儿童果蔬风味配方绵羊乳粉,以帮助潜在的病原菌感染人群建立抗感染防线。
此外,本发明还提供了一种抗感染的儿童果蔬风味配方绵羊乳粉的制备方法,采用干湿法复合工艺加工而成,配方中食品营养强化剂根据原料特点分别采用湿法及干法工艺添加,在保证产品功能性的同时使其成分均匀分布。
为实现上述目的,本发明采用的技术方案如下:一种抗感染的儿童果蔬风味配方绵羊乳粉,所述配方绵羊乳粉由生绵羊乳、脱盐乳清粉、全脂羊乳粉、低聚异麦芽糖、浓缩乳清蛋白粉、混合植物油、混合果蔬粉、花生四烯酸(AA)、二十二碳六烯酸(DHA)、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂、氢氧化钾、复配营养强化剂组成, 所述复配营养强化剂由氯化胆碱、牛磺酸、L-抗坏血酸、dl-α-醋酸生育酚、D-泛酸钙、烟酰胺、醋酸视黄酯、核黄素、盐酸硫胺素、盐酸吡哆醇、叶酸、胆钙化醇、氰钴胺、碳酸钙、硫酸亚铁、硫酸锌、亚硒酸钠、乳糖组成。
作为优选地,所述混合植物油由玉米油、低芥酸菜籽油、椰子油、高油酸葵花籽油混合而成。
作为优选地,所述混合果蔬粉由胡萝卜粉、番茄粉、草莓粉、南瓜粉、菠菜粉、苦瓜粉、西兰花粉、苹果粉、香蕉粉、山药粉、橙子粉、柠檬粉、椰子粉、猕猴桃粉、蓝莓粉混合而成。
作为优选地,以1吨配方乳成品计算,所述配方绵羊乳粉由湿法制成的基粉987Kg和干法配方粉13Kg组成,以1吨湿法制成的基粉计算,制成基粉的各组分添加量为:生绵羊乳400Kg、脱盐乳清粉400Kg、全脂羊乳粉300Kg、低聚异麦芽糖100Kg、34%含量的浓缩乳清蛋白粉75Kg、混合植物油25Kg、氢氧化钾1Kg、复配营养强化剂12Kg;所述干法配方粉由混合果蔬粉5Kg、花生四烯酸4Kg、二十二碳六烯酸3Kg、N-乙酰神经氨酸0.2Kg、磷脂酰丝氨酸0.2Kg、酵母β-葡聚糖0.2Kg、罗汉果粉0.2Kg、磷脂0.2Kg组成。
进一步地,所述复配营养强化剂由以下组分组成:复配维生素2Kg、复配矿物质1Kg、复配碳酸钙8Kg、复配氯化胆碱1Kg。
更优地,所述复配维生素由以下组分组成:L-抗坏血酸700g、dl-α-醋酸生育酚134.1g、 D-泛酸钙24.4g、烟酰胺43g、醋酸视黄酯66.6g、核黄素85g、盐酸硫胺素11g、盐酸吡哆醇119.5g、叶酸23g、胆钙化醇40g、氰钴胺2.0g、牛磺酸320g、乳糖431.4g。
更优地,所述复配矿物质由以下组分组成:硫酸亚铁391.5g、硫酸锌285.7g、亚硒酸钠31.1g、乳糖291.7g。
更优地,所述复配碳酸钙由以下组分组成:碳酸钙7999g、L-抗坏血酸0.5g、乳糖0.5 g。
更优地,所述复配氯化胆碱由以下组分组成:氯化胆碱999g、L-抗坏血酸0.5g、乳糖 0.5g。
抗感染的儿童果蔬风味配方绵羊乳粉的制备方法,包括如下步骤:
(1)过滤除杂:将验收合格的生绵羊乳计量后过滤,去除鲜奶中的机械杂质;
(2)冷贮存:将过滤后的生绵羊乳冷却后进行冷藏备用;
(3)净乳:对生绵羊乳进行净乳,去除羊乳中的杂质,确保杂质度≤2.0mg/kg;
(4)杀菌:将净乳后的生绵羊乳进行杀菌处理,然后贮存;
(5)标准化配料:按照比例,将贮存的生绵羊乳与脱盐乳清粉、全脂羊乳粉、低聚异麦芽糖、浓缩乳清蛋白粉、混合植物油、复配营养强化剂、氢氧化钾混合,并于50~60℃条件下进行标准化配料、溶解成料液;
(6)均质处理:料液以不超过60℃的温度进入高压均质机中进行均质,均质压力10-14Mpa,使料液中的脂肪颗粒破碎成较小的脂肪球,并均匀分散于乳中;
(7)浓缩蒸发及高温杀菌:将乳液经浓缩蒸发除去水分,形成浓奶;并对浓奶进行高温杀菌;
(8)喷雾干燥:浓奶经出料泵打入无菌贮奶缸中,打入奶缸前用过滤网过滤,再用高压泵泵入干燥塔内进行喷雾干燥;其中:喷雾干燥时的进风温度为170~185℃,排风温度为 80-92℃,塔内负压为-20~35水柱mmH 2O,塔内温度为60~92℃;
(9))冷却:对干燥的浓奶经流化床冷却,获得湿法乳粉,然后接入密闭输送系统进入干混间;
(10)干混:按照比例,经过隧道杀菌后向干混间加入混合果蔬粉、花生四烯酸、二十二碳六烯酸、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂;
(11)计量混合:将杀菌后的混合果蔬粉、花生四烯酸、二十二碳六烯酸、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂按照比例与干燥的乳粉进行混合;
(12)微量金属元素检测:对混合的乳粉进行微量金属元素检测;
(13)包装入库:对检测合格的乳粉进行过筛,然后按照所需规格进行覆膜充氮包装、外包装、喷码、装箱、入库;所述的充氮包装,氮气压力≥0.5MPa,残氧量≤3.0%;针对成人配方乳粉的横封温度为175~185℃、纵封温度为160~180℃。
与现有技术相比,本发明具有以下有益效果:
(1)本发明通过添加酵母β-葡聚糖,加快确定人群的免疫细胞对细菌感染的反应,并迅速控制住细菌感染的位置及速度,使感染尽快解除;并帮助人体抵抗多种病原菌的侵害,如金色葡萄球菌、大肠杆菌、白色念珠菌、李斯特菌、卡氏肺囊虫、利什曼原虫、疱疹病毒和蛔虫等,建立病原菌防线,完善儿童免疫健康体系;
(2)本发明通过合理调整蛋白质、脂肪、碳水化合物组成,有利于儿童对酵母β-葡聚糖、AA以及DHA等多种营养的吸收,并满足机体健康的基本需求:通过添加生绵羊乳、脱盐乳清粉、全脂羊乳粉、浓缩乳清蛋白粉用于补充全部的蛋白质和部分脂肪、碳水化合物及维生素和矿物质,使产品中蛋白含量达到19.0g/100g;通过添加混合植物油(玉米油、低芥酸菜籽油、椰子油、高油酸葵花籽油)主要用于补充脂肪,调节脂肪酸组成,使产品中脂肪含量达到15.0g/100g,有利于维生素、酵母β-葡聚糖的吸收;而低聚异麦芽糖主要用于补充碳水化合物,同时又是膳食纤维的主要来源物质,产品中的碳水化合物含量为52.8g/100g,其中膳食纤维含量为4.2g/100g。
(3)本发明添加的复配营养强化剂,由复配维生素、复配矿物质、复配碳酸钙、复配氯化胆碱组成,氯化胆碱参与脂质代谢,防止脂肪和固醇积聚在动脉壁或胆囊造成肝损伤,还具有参与构建生物膜、维持细胞正常结构、参与信息传递、调控细胞凋亡、影响运动能力等重要作用;维生素是一类具有调节人体各种新陈代谢,维持机体生命和健康必不可少的营养素,其中牛磺酸具有视觉发育、神经发育、解毒作用、钙流动调控、胆汁酸结合作用、调节渗透压以及稳定细胞膜等多种作用,尤其对于婴儿时期,牛磺酸能明显促进人脑神经细胞的突分化和细胞增殖,其脑富集牛磺酸能力也远远高于成人,牛磺酸在视觉系统发育中也起重要作用,约占视网膜氨基酸总量的50%,是光感受器发育的重要营养因子,牛磺酸还对免疫细胞有保护作用,在淋巴细胞中牛磺酸的含量占全部游离氨基酸的50%,牛磺酸可影响脂类的代谢,通过与氯化胆碱的共轭作用有助于脂肪的吸收,同时对内分泌系统具有调节作用,牛磺酸可影响糖代谢,还可以促进肠道对多种营养物质的的吸收,增加红细胞膜的稳定性。矿物质是人体组织中不可或缺的营养元素,可满足人体生长发育的需求;同时L-抗坏血酸(维生素C)还参与复配碳酸钙和复配氯化胆碱的配制,保证了钙和氯化胆碱的生物活性,便于物质吸收;正是不同组分之间的配伍作用,使得本发明中的分组分吸收最大化,进而实现各组分应有的作用。
(4)添加花生四烯酸(AA)、二十二碳六烯酸(DHA)、N-乙酰神经氨酸、磷脂酰丝氨酸组合,四种物质的相互配合共同促进脑部健康;
(5)添加混合果蔬粉(胡萝卜粉、番茄粉、草莓粉、南瓜粉、菠菜粉、苦瓜粉、西兰花粉、苹果粉、香蕉粉、山药粉、橙子粉、柠檬粉、椰子粉、猕猴桃粉、蓝莓粉)、罗汉果粉、磷脂,增加产品的口感饱和度。
具体实施方式
实施例1
本实施例提供一种抗感染的儿童果蔬风味配方绵羊乳粉,以1吨配方乳成品计算,所述配方绵羊乳粉由湿法制成的基粉987Kg和干法配方粉13Kg组成,以1吨湿法制成的基粉计算,制成基粉的各组分添加量为:生绵羊乳400Kg、脱盐乳清粉400Kg、全脂羊乳粉 300Kg、低聚异麦芽糖100Kg、34%含量的浓缩乳清蛋白粉75Kg、混合植物油(玉米油、低芥酸菜籽油、椰子油、高油酸葵花籽油质量比1∶1∶1∶1混合而成)25Kg、氢氧化钾1Kg、复配营养强化剂12Kg;所述干法配方粉由混合果蔬粉(胡萝卜粉、番茄粉、草莓粉、南瓜粉、菠菜粉、苦瓜粉、西兰花粉、苹果粉、香蕉粉、山药粉、橙子粉、柠檬粉、椰子粉、猕猴桃粉、蓝莓粉等比例混合而成)5Kg、花生四烯酸4Kg、二十二碳六烯酸3Kg、N-乙酰神经氨酸0.2Kg、磷脂酰丝氨酸0.2Kg、酵母β-葡聚糖0.2Kg、罗汉果粉0.2Kg、磷脂0.2 Kg组成;其中,所述复配营养强化剂由以下组分组成:复配维生素2Kg、复配矿物质1Kg、复配碳酸钙8Kg、复配氯化胆碱1Kg;所述复配维生素由以下组分组成:L-抗坏血酸700g、 dl-α-醋酸生育酚134.1g、D-泛酸钙24.4g、烟酰胺43g、醋酸视黄酯66.6g、核黄素85g、盐酸硫胺素11g、盐酸吡哆醇119.5g、叶酸23g、胆钙化醇40g、氰钴胺2.0g、牛磺酸 320g、乳糖431.4g;所述复配矿物质由以下组分组成:硫酸亚铁391.5g、硫酸锌285.7g、亚硒酸钠31.1g、乳糖291.7g;所述复配碳酸钙由以下组分组成:碳酸钙7999g、L-抗坏血酸0.5g、乳糖0.5g;所述复配氯化胆碱由以下组分组成:氯化胆碱999g、L-抗坏血酸 0.5g、乳糖0.5g。
本实施例还提供了上述奶粉的制备工艺:
一、生绵羊乳验收
从规定的合格奶站收购,经驻点员监督挤奶冷藏后运回公司,进厂后生绵羊乳验收员按标准逐批抽样检验,检测项目和结果按GB19301-2010生乳标准执行,检测合格才进行验收 (各厂家也可以在此标准基础上再制定各自进一步的验收标准,要求只有生绵羊乳同时满足两个标准时才验收)。
二、过滤
验收合格的生绵羊乳计量后通过80目或120目的尼龙滤网过滤,去除鲜奶中的机械杂质。
三、冷贮
将过滤后的生绵羊乳经板式换热器进行冷却后贮存在制冷罐中备用;贮存时温度控制在为0-4℃,酸度为6-13 0T,并定时检查温度和酸度是否符合要求。
四、净乳
将生绵羊乳经过分离机进行净乳,去除生绵羊乳中的杂质,根据净乳后杂质情况及时排渣,要求杂质度≤2.0mg/kg。
五、杀菌及贮存
通过板式杀菌机对生绵羊乳进行预杀菌后进入脱气罐,然后经芽孢分离机处理后再返回至板式杀菌机,杀灭鲜奶中的部分微生物。本实施例中,采用的杀菌机为25吨杀菌机时,温度为80~85℃,杀菌时间为15s;采用的杀菌机为30吨杀菌机时,温度为90~110℃,杀菌时间为4s。杀菌后,对生绵羊乳进行贮存。
六、标准化配料(羊乳粉的制备从此处开始)
将贮存的生绵羊乳按照上述配方加入辅料,并于50~60℃条件下进行标准化配料、溶解成料液。本实施例所述的辅料,即为上述所说的脱盐乳清粉、全脂羊乳粉、低聚异麦芽糖、浓缩乳清蛋白粉、混合植物油、复配营养强化剂、氢氧化钾,包含称量、预热、溶解(35-45℃)、计量等步骤。
七、均质
料液以不超过60℃的温度进入高压均质机中进行均质,均质压力10-14Mpa,将脂肪颗粒破碎成较小的脂肪球,并均匀分散于乳液中。
八、浓缩蒸发
将乳液通过降膜式蒸发系统经杀菌器再次杀菌并经分离器进行浓缩蒸发除去水分形成浓奶,浓缩后的出料密度为1.090~1.155。
九、高温杀菌
将浓奶经过板式热交换器进行杀菌,使料液中的大部分细菌被杀死。本实施例中,高温杀菌主要有两种方式:南华和VTIS(利乐)高温杀菌,通常情况下使用VTIS杀菌一种方式,当VTIS杀菌设备发生故障或进行小批量生产(1~3吨)时,则使用南华设备进行杀菌。具体来说,板式热交换器品牌为南华,使用的高温杀菌为度为89~96℃,杀菌时间为10s;或者板式热交换器品牌为VTIS,使用的高温杀菌为度为110~120℃,杀菌时间为0.33s。
十、喷雾干燥
浓奶经出料泵打入无菌贮奶缸中,打入奶缸前用过滤网过滤,再用高压泵泵入干燥塔内进行喷雾干燥。本实施例中,喷雾干燥时的进风温度为170~185℃,排风温度为80-92℃,塔内负压为-20~35水柱mmH 2O,塔内温度为60~92℃。
十一、流化床冷却及暂存
对干燥的浓奶依次经流化床冷却三次,获得乳粉,然后接入密闭输送系统进行暂存(或进行25KG紫苏配方羊乳粉基粉大包装)。三次冷却的进风温度均为15~35℃。
十二、隧道杀菌
按照比例,经过隧道杀菌后向干混间加入混合果蔬粉、花生四烯酸、二十二碳六烯酸、 N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂。
十三、计量混合
将称量好的混合果蔬粉、花生四烯酸、二十二碳六烯酸、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂与前面生产的乳粉进行混合。
十四、微量金属元素检测
配方乳粉生产线安装金属检测仪,并对混合的乳粉进行微量金属元素检测。本实施例中,金属检测仪使用前依次采用1.0mm铁球、1.2mm非铁球、1.5mm不锈钢球进行校正,确保检测结果准确。
十五、充氮包装
将检测合格后的乳粉通过振动筛过筛,然后输送至定量包装机,按照所需规格进行覆膜充氮包装、封口。本实施例中的覆膜充氮包装,其参数如下:
氮气压力≥0.5MPa,残氧量≤3.0%;
针对成人配方乳粉的横封温度为175~185℃、纵封温度为160~180℃。
十六、外包装
按产品品种要求进行罐装或盒装、然后封口、喷码,最后装箱。
十七、入库
将包装好的成品按要求码放在成品库中贮存,产品必须堆放在托盘上,并与墙面保持一定的距离,并按生产日期/批号、品种/规格分别堆码,做好标识。保持仓库清洁卫生,阴凉、干燥通风,防鼠、防尘、防潮、防火设施保持完好。
十八、检验及出厂
对入库的乳粉进行检验,检验合格即可出具检验合格报告,然后出厂,检验不合格则返回另行处理。
对比例
提供按照实施例1提供的配方以及生产工艺,取消其中一种添加物,生产对照组奶粉,具体为:取消其中的混合果蔬粉,制备对照组奶粉A;取消添加混合植物油,制备对照组奶粉B;取消添加酵母β-葡聚糖,制备对照组奶粉C;取消添加牛磺酸,制备对照组奶粉D;取消添加氯化胆碱,制备对照组奶粉E;氯化胆碱不复配直接加入,制备对照组奶粉F。
对照试验,选取用7组小白鼠,每组50只,均喂食含有金色葡萄球菌的食物,然后分别喂养实施例1以及对照组奶粉A~F,1周后各组小鼠对应的情况如下表:
小鼠组号 | 奶粉组号 | 奶粉口感 | 腹泻小鼠数量 |
1 | 实施例1 | 口感香甜 | 5 |
2 | 对照组奶粉A | 口感偏涩 | 4 |
3 | 对照组奶粉B | 口感香甜 | 24 |
4 | 对照组奶粉C | 口感香甜 | 47 |
5 | 对照组奶粉D | 口感香甜 | 19 |
6 | 对照组奶粉E | 口感香甜 | 17 |
7 | 对照组奶粉F | 口感香甜 | 9 |
上述实施例仅为本发明的优选实施方式之一,不应当用于限制本发明的保护范围,但凡在本发明的主体设计思想和精神上作出的毫无实质意义的改动或润色,其所解决的技术问题仍然与本发明一致的,均应当包含在本发明的保护范围之内。
Claims (10)
1.一种抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述配方绵羊乳粉由生绵羊乳、脱盐乳清粉、全脂羊乳粉、低聚异麦芽糖、浓缩乳清蛋白粉、混合植物油、混合果蔬粉、花生四烯酸、二十二碳六烯酸、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂、氢氧化钾、复配营养强化剂组成,所述复配营养强化剂由氯化胆碱、牛磺酸、L-抗坏血酸、dl-α-醋酸生育酚、D-泛酸钙、烟酰胺、醋酸视黄酯、核黄素、盐酸硫胺素、盐酸吡哆醇、叶酸、胆钙化醇、氰钴胺、碳酸钙、硫酸亚铁、硫酸锌、亚硒酸钠、乳糖组成。
2.如权利要求1所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述混合植物油由玉米油、低芥酸菜籽油、椰子油、高油酸葵花籽油混合而成。
3.如权利要求1所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述混合果蔬粉由胡萝卜粉、番茄粉、草莓粉、南瓜粉、菠菜粉、苦瓜粉、西兰花粉、苹果粉、香蕉粉、山药粉、橙子粉、柠檬粉、椰子粉、猕猴桃粉、蓝莓粉混合而成。
4.如权利要求1所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,以1吨配方乳成品计算,所述配方山羊乳由湿法制成的基粉987Kg和干法配方粉13Kg组成,以1吨湿法制成的基粉计算,制成基粉的各组分添加量为:生绵羊乳400Kg、脱盐乳清粉400Kg、全脂羊乳粉300Kg、低聚异麦芽糖100Kg、34%含量的浓缩乳清蛋白粉75Kg、混合植物油25Kg、氢氧化钾1Kg、复配营养强化剂12Kg;所述干法配方粉由混合果蔬粉5Kg、花生四烯酸4Kg、二十二碳六烯酸3Kg、N-乙酰神经氨酸0.2Kg、磷脂酰丝氨酸0.2Kg、酵母β-葡聚糖0.2Kg、罗汉果粉0.2Kg、磷脂0.2Kg组成。
5.如权利要求4所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述复配营养强化剂由以下组分组成:复配维生素2Kg、复配矿物质1Kg、复配碳酸钙8Kg、复配氯化胆碱1Kg。
6.如权利要求5所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述复配维生素由以下组分组成:L-抗坏血酸700g、dl-α-醋酸生育酚134.1g、D-泛酸钙24.4g、烟酰胺43g、醋酸视黄酯66.6g、核黄素85g、盐酸硫胺素11g、盐酸吡哆醇119.5g、叶酸23g、胆钙化醇40g、氰钴胺2.0g、牛磺酸320g、乳糖431.4g.
7.如权利要求5所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述复配矿物质由以下组分组成:硫酸亚铁391.5g、硫酸锌285.7g、亚硒酸钠31.1g、乳糖291.7g。
8.如权利要求5所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述复配碳酸钙由以下组分组成:碳酸钙7999g、L-抗坏血酸0.5g、乳糖0.5g。
9.如权利要求5所述的抗感染的儿童果蔬风味配方绵羊乳粉,其特征在于,所述复配氯化胆碱由以下组分组成:氯化胆碱999g、L-抗坏血酸0.5g、乳糖0.5g。
10.如权利要求1~9任意一项所述的抗感染的儿童果蔬风味配方绵羊乳粉的制备方法,其特征在于,包括如下步骤:
(1)过滤除杂:将验收合格的生绵羊乳计量后过滤,去除鲜奶中的机械杂质;
(2)冷贮存:将过滤后的生绵羊乳冷却后进行冷藏备用;
(3)净乳:对生绵羊乳进行净乳,去除羊乳中的杂质,确保杂质度≤2.0mg/kg;
(4)杀菌:将净乳后的生绵羊乳进行杀菌处理,然后贮存;
(5)标准化配料:按照比例,将贮存的生绵羊乳与脱盐乳清粉、全脂羊乳粉、低聚异麦芽糖、浓缩乳清蛋白粉、混合植物油、复配营养强化剂、氢氧化钾混合,并于50~60℃条件下进行标准化配料、溶解成料液;
(6)均质处理:料液以不超过60℃的温度进入高压均质机中进行均质,均质压力10-14Mpa,使料液中的脂肪颗粒破碎成较小的脂肪球,并均匀分散于乳中;
(7)浓缩蒸发及高温杀菌:将乳液经浓缩蒸发除去水分,形成浓奶;并对浓奶进行高温杀菌;
(8)喷雾干燥:浓奶经出料泵打入无菌贮奶缸中,打入奶缸前用过滤网过滤,再用高压泵泵入干燥塔内进行喷雾干燥;其中:喷雾干燥时的进风温度为170~185℃,排风温度为80-92℃,塔内负压为-20~35水柱mmH 2 O,塔内温度为60~92℃;
(9))冷却:对干燥的浓奶经流化床冷却,获得湿法乳粉,然后接入密闭输送系统进入干混间;
(10)干混:按照比例,经过隧道杀菌后向干混间加入混合果蔬粉、花生四烯酸、二十二碳六烯酸、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂;
(11)计量混合:将杀菌后的混合果蔬粉、花生四烯酸、二十二碳六烯酸、N-乙酰神经氨酸、磷脂酰丝氨酸、酵母β-葡聚糖、罗汉果粉、磷脂按照比例与干燥的乳粉进行混合;
(12)微量金属元素检测:对混合的乳粉进行微量金属元素检测;
(13)包装入库:对检测合格的乳粉进行过筛,然后按照所需规格进行覆膜充氮包装、外包装、喷码、装箱、入库;所述的充氮包装,氮气压力≥0.5MPa,残氧量≤3.0%;针对成人配方乳粉的横封温度为175~185℃、纵封温度为160~180℃。
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