CN114668124A - 一种马铃薯营养食品及其制备方法 - Google Patents
一种马铃薯营养食品及其制备方法 Download PDFInfo
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- CN114668124A CN114668124A CN202210444312.6A CN202210444312A CN114668124A CN 114668124 A CN114668124 A CN 114668124A CN 202210444312 A CN202210444312 A CN 202210444312A CN 114668124 A CN114668124 A CN 114668124A
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- potato
- powder
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- snowflake
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Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
-
- 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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- A23L33/155—Vitamins A or D
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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
-
- 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
- A23L33/19—Dairy proteins
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种马铃薯营养食品,包括以下重量百分比的组分:马铃薯雪花全粉70‑85%、浓缩乳清蛋白粉5‑15%、全脂乳粉3‑16%、复合维生素0.1‑0.2%、复合矿物质0.8‑0.10%、二十二碳六烯酸粉0.15‑0.2%和磷脂酰丝氨酸0.06‑0.1%。本发明以马铃薯雪花全粉为主要原料,充分发挥了马铃薯的优势,与其他谷物粮食相比马铃薯营养齐全,结构合理,尤其是蛋白质分子结构与人体的基本一致,极易被人体吸收利用,其吸收利用率几乎高达100%。为了进一步提高马铃薯雪花全粉的营养价值,符合中国2‑5岁儿童生长发育特点所需,针对性加入了全脂乳粉、复合维生素、复合矿物质,可满足儿童阶段营养所需,且食用便捷。
Description
技术领域
本发明涉及冲调食品技术领域,尤其涉及一种马铃薯营养食品及其制备方法。
背景技术
马铃薯是具有发展前景的高产作物之一,同时也是十大热门营养健康食品之一。马铃薯是仅次于水稻、玉米、小麦的重要粮食作物,由于它高产稳产、适应性广、营养成分全和产业链长而受全世界的高度重视,马铃薯的种薯及各种加工产品已成为全球经济贸易中的重要组成部分。
马铃薯雪花全粉生产过程中保留了马铃薯细胞的完整性,使马铃薯全粉保留了天然马铃薯风味,在加工过程中控制马铃薯中多余的还原糖,淀粉在凝胶化过程中与细胞质结合,使熟化的细胞壁达到理想的韧性状态,充分均匀的受热熟化,控制细胞破损程度,调整产品颗粒度来呈现最佳的马铃薯雪花全粉,以用于辅食产品满足冲调效果。
从“生存营养学”和“健康营养学”看待儿童营养和健康儿童处于生长发育的关键阶段,必须通过膳食提供合适的营养素以满足其生长发育需要,缺乏会影响身高、体重及健康的体格形态,更影响其认知及心理健康,辅食添加可以均衡儿童营养,合理添加辅食可以促进儿童健康成长。
现市场辅食类产品多为米粉、面条、小馒头、饼干、果泥、磨牙棒、溶豆豆产品为主,但以先进的马铃薯雪花全粉为主料的营养食品,特别是专为符合2-5岁儿童生长阶段营养所需的辅食产品缺很少。2-5岁是儿童生长发育的关键时期,相比婴幼儿生长速率略有下降,但仍处于较高水平,这个阶段的生长状况直接关系到青少年和成年期发生肥胖的风险,2-5岁儿童对各种营养素需要量较高,主要体现在优质蛋白质、钙、铁、锌、维生素D、维生素B1、维生素B2、维生素B6、维生素C、烟酸等。
发明内容
本发明的目的在于提供一种马铃薯营养食品及其制备方法,其弥补了营养辅食市场没有以马铃薯雪花全粉为主的产品空缺,对马铃薯雪花全粉的优点进行了有效利用。
本发明的技术方案如下:
一种马铃薯营养食品,包括以下重量百分比的组分:马铃薯雪花全粉70-85%、浓缩乳清蛋白粉5-15%、全脂乳粉3-16%、复合维生素0.1-0.2%、复合矿物质0.8-0.10%、二十二碳六烯酸粉0.15-0.2%和磷脂酰丝氨酸0.06-0.1%。
优选地,马铃薯雪花全粉80-85%、浓缩乳清蛋白粉5-10%、全脂乳粉5-15%、复合维生素0.12-0.18%、复合矿物质0.8-0.10%、二十二碳六烯酸粉0.15-0.18%和磷脂酰丝氨酸0.06-0.08%。
优选地,所述复合维生素是以麦芽糊精作为填充剂,含有以下成分:维生素A3570-4830ugRE/g、维生素B1 11424-15456ug/g、维生素B2 12257-16583ug/g、维生素B614875-20125ug/g、维生素C 476-644mg/g、维生素D322.19-30.02ug/g、烟酸116025-156975ug/g。
优选地,所述复合矿物质是以麦芽糊精作为填充剂,含有以下成分:钙 276.3-373.8mg/g、铁4.38-5.92mg/g、锌6.5-8.8mg/g。
本发明的另一发明目的在于提供一种上述马铃薯营养食品的制备方法,包括如下步骤:
S1:将除马铃薯雪花全粉外的其他原料按比例加入小型混合机内预混15-20分钟,得到预混物料;
S2:将马铃薯雪花全粉按比例与预混物料一起加入大型混合机内混合20-30分钟;
S3:在罐装包装机内灌装封口即得成品马铃薯儿童营养辅食。
与现有技术相比,本发明具有如下有益效果:
本发明的马铃薯营养食品,以马铃薯雪花全粉为主要原料,相较于其他三大传统主粮作物,马铃薯脂肪含量低。以100g为计量单位,马铃薯鲜薯、全粉中分别含脂肪0.2g、0.5g,稻米、小麦和玉米中的脂肪含量分别高达0.8g、1.2g和3.8g,均 高于马铃薯,尤其是玉米,脂肪含量是鲜薯的近20倍,是全粉的近8倍。马铃薯主食化的推广,可以有效降低居民现有饮食结构中的脂肪含量,可以有效缓解我国目前日益严重的与脂肪相关的 各种慢性病发病率的增长。
在蛋白质方面,马铃薯蛋白质含量较高且蛋白质品质好,鲜薯中蛋白质含量一般为1.6%~2.1%,另外,马铃薯所含蛋白质质量与鸡蛋相当,此类蛋白质易被人体消化吸收,加入浓缩乳清蛋白粉,提高辅食蛋白质。
在膳食纤维含量方面,马铃薯块茎内膳食纤维含量远高于稻米、小米和小麦粉的膳食纤维含量,约是后者的3~13倍。
加入复合维生素、复合矿物质,专为2-5岁儿童生长阶段营养所需设计。
加入全脂乳粉,马铃薯雪花全粉脂肪含量很低、营养丰富、全面,搭配合理,符合当今“低脂肪”“高纤维”的消费时尚,将马铃薯雪花全粉与全脂乳粉按比例调配而得到的复配马铃薯雪花全粉被公认为全价营养食品。
DHA和磷脂酰丝氨酸作为促进脑部发育和修复脑部的有效营养补充素,当两者结合使用时,会形成磷脂化的DHA,相比普通DHA,在吸收时更容易突破血脑屏障,其吸收率是普通DHA的10倍。磷脂酰丝氨酸和DHA可以相互促进吸收,对神经A2细胞起到很好的保护作用,两者一起能够保护中枢神经系统、促进脑部发育、改善情绪。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步的详细说明。此处所描述的具体实施例仅用于解释本发明,并不用于限定发明。
实施例1
一种马铃薯营养食品,包括以下重量百分比的成分:马铃薯雪花全粉83.89%、浓缩乳清蛋白粉9%、全脂乳粉6%、复合维生素0.1%、复合矿物质0.8%、二十二碳六烯酸粉0.15%、磷脂酰丝氨酸0.06%。
所述复合维生素组成成分,多种维生素按一定比例混合,用麦芽糊精作填充剂,维生素含量参见表1。
表1 复合维生素含量表
复合维生素(单位) | 化合物来源 | 营养素含量范围 |
维生素A(ugRE/g) | 醋酸维生素A(醋酸视黄酯) | 3570-4830 |
维生素B1(ug/g) | 盐酸硫胺素 | 11424-15456 |
维生素B2(ug/g) | 核黄素 | 12257-16583 |
维生素B6(ug/g) | 盐酸吡哆醇 | 14875-20125 |
维生素C(mg/g) | L-抗坏血酸 | 476-644 |
维生素D3(ug/g) | 维生素D3(胆钙化醇) | 22.19-30.02 |
烟酸(ug/g) | 烟酸 | 116025-156975 |
所述复合矿物质由多种矿物质按一定比例混合,用麦芽糊精作填充剂,复合矿物质含量参见表2。
表2 复合矿物质含量表
复合矿物质(单位) | 化合物来源 | 营养素含量范围 |
钙(mg/g) | 碳酸钙 | 276.3-373.8 |
铁(mg/g) | 焦磷酸铁 | 4.38-5.92 |
锌(mg/g) | 葡萄糖酸锌 | 6.5-8.8 |
上述马铃薯营养食品的制备方法,包括以下步骤:
S1:将除马铃薯雪花全粉外的其他原料按比例加入小型混合机内预混15分钟,得到预混物料;
S2:将马铃薯雪花全粉按比例与预混物料一起加入大型混合机内混合30分钟;
S3:在罐装包装机内灌装封口即得成品马铃薯儿童营养辅食。
实施例2
一种马铃薯营养食品,包括以下重量百分比的成分:马铃薯雪花全粉73.89%、浓缩乳清蛋白粉9%、全脂乳粉16%、复合维生素0.1%、复合矿物质0.8%、二十二碳六烯酸粉0.15%、磷脂酰丝氨酸0.06%。
其制备方法同实施例1。
对比例1
该对比例中,采用米粉代替马铃薯雪花全粉,其他与实施例1相同,包括以下重量百分比的成分:米粉83.89%、浓缩乳清蛋白粉9%、全脂乳粉6%、复合维生素0.1%、复合矿物质0.8%、二十二碳六烯酸粉0.15%、磷脂酰丝氨酸0.06%。
试验例
溶解性实验
实验条件:量取60-65℃的水100 ml放入200 mL烧杯中,称取2 g实施例1及对比例1样品,将样品迅速倒入烧杯的同时启动秒表开始记时。待水面上的粉全部下沉后结束记时,记录样品下沉时间,最后观察容器底部是否有不溶团块。
实验结果:实施例1样品下沉时间32.33秒,底部无团块,完全溶解。对比例1样品浮与水表面,3分49秒完成复水稀释,未下沉。
实验结论:对比溶解性实验充分说明实施例1的高溶解性。
产品评价
分别对实施例1-2以及对比例1进行感官及口感评价,评价标准如下:
色泽:颜色均一性良好:8~10分;颜色较深、较浅、或是色泽不均匀:4~7分;颜色过深、过浅、均一性非常差:0~3分。
滋气味:喜欢:8~10分;可接受4~7分;不喜欢:0~3分。
溶解性:无团块、易溶解:8~10分;极少团块、不易溶解:4~7分;团块多、难溶解:0~3分。
口感:口感柔软细腻:8~10分;口感有黏性:4~7分;口感粗糙:0~3分。
粘稠度:粘稠度适中:8~10分;粘稠度略高或低:4~7分;粘稠度高或低:0~3分。
风味:喜欢:8~10分;可接受4~7分;不喜欢:0~3分。
营养组成:很科学:8~10分;很全面6~7分;有不足:4~5分;不科学:0~3分。
综合评估产品的色泽、滋气味、溶解性、口感、粘稠度、风味,得到最佳的配方比例,不同配方产品的评价结果见表3。
表3 评价结果
注:表中产品评价是由消费者和专家共计60人品尝得出的平均分,分数为10分制。
通过调整原料配方,实施例1-2保证口感细腻、黏度适中、保留风味特色、降低马铃薯雪花全粉的生涩感。
营养成分检测
对实施例1-2以及对比例1的综合营养成分进行检测,结果如表4所示。从上述检测结果看以看出,实施例1与实施例2从色泽、滋气味、溶解性、口感、粘稠度、风味各维度品尝得分均为较佳的马铃薯儿童营养辅食,具有薯香、奶香风味,适龄营养补充、益智效果,实施例1从营养组成更具有高蛋白、低脂肪、能量低的特点。
从评价结果与溶解性实验结果表现实施例1、实施例2均优于对比例1,在营养组成方面各成分本底含量明显高于对比例1,实施例1、实施例2中马铃薯雪花全粉中所含的天然营养成分丰富性、高含量优于对比例1中米粉中的营养成分,尤其突出蛋白质、烟酸、钙、铁、锌,相同营养强化配方,马铃薯雪花全粉作为主要原料在满足营养强化需求的前提下可以降低产品成本。
表4 综合产品营养成分分析对比结果
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (5)
1.一种马铃薯营养食品,其特征在于,包括以下重量百分比的组分:马铃薯雪花全粉70-85%、浓缩乳清蛋白粉5-15%、全脂乳粉3-16%、复合维生素0.1-0.2%、复合矿物质0.8-0.10%、二十二碳六烯酸粉0.15-0.2%和磷脂酰丝氨酸0.06-0.1%。
2.根据权利要求1所述的一种马铃薯营养食品,其特征在于,马铃薯雪花全粉80-85%、浓缩乳清蛋白粉5-10%、全脂乳粉5-15%、复合维生素0.12-0.18%、复合矿物质0.8-0.10%、二十二碳六烯酸粉0.15-0.18%和磷脂酰丝氨酸0.06-0.08%。
3.根据权利要求1所述的一种马铃薯营养食品,其特征在于,所述复合维生素是以麦芽糊精作为填充剂,含有以下成分:维生素A 3570-4830ugRE/g、维生素B1 11424-15456ug/g、维生素B2 12257-16583ug/g、维生素B6 14875-20125ug/g、维生素C 476-644mg/g、维生素D322.19-30.02ug/g、烟酸116025-156975ug/g。
4.根据权利要求1所述的一种马铃薯营养食品,其特征在于,所述复合矿物质是以麦芽糊精作为填充剂,含有以下成分:钙 276.3-373.8mg/g、铁4.38-5.92mg/g、锌6.5-8.8mg/g。
5.权利要求1-4任一项所述的马铃薯营养食品的制备方法,其特征在于,包括如下步骤:
S1:将除马铃薯雪花全粉外的其他原料按比例加入小型混合机内预混15-20分钟,得到预混物料;
S2:将马铃薯雪花全粉按比例与预混物料一起加入大型混合机内混合20-30分钟;
S3:在罐装包装机内灌装封口即得成品马铃薯儿童营养辅食。
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