CN116491658A - 一种非全营养配方食品制作方法 - Google Patents
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Abstract
本发明涉及一种非全营养配方食品制作方法,包括以下步骤:S1:制备基料工序,取营养素组件若干,加入少量饮用水开始搅拌;S2:一次混合工序,取电解质组件在容器中混合,混合后加入步骤一所述的营养素组件混合后继续搅拌,形成混合物a;S3、二次混合工序,搅拌的同时,将混合物a升温至35‑60℃,此时向混合物a中加入增稠组件继续搅拌形成混合物b;S4、三次混合工序,将混合物b进行加热处理,温度直至70‑85℃时,加入流质组件继续升温至90℃后停止升温,形成混合物c;S5、四次混合工序,将混合物c内直接添加氨基酸代谢障碍组件;本发明解决了非全营养配方食品结构较单一,没有发现结合患者的体质特征不同而处理的技术问题。
Description
技术领域
本发明涉及非全营养配方食品技术领域,尤其涉及一种非全营养配方食品制作方法。
背景技术
为了满足进食受限、消化吸收障碍、代谢紊乱或特定疾病状态人群对营养素或膳食的特殊需要,专门加工配制而成的配方食品。该类产品必须在医生或临床营养师指导下,单独食用或与其他食品配合食用,非全营养配方食品可满足目标人群部分营养需求的特殊医学用途配方食品,不适用于作为单一营养来源;“药食同源”是中华原创医学之中对人类最有价值的贡献之一;中医历来强调“药疗不如食疗”,食疗成为现代人追求返璞归真、健康饮食的最佳选择;让人们在享受美食的过程中祛除病痛,避免了打针、吃药,甚至手术之苦。
专利号为CN107981333A的专利文献公开了医学用途大豆多肽组件非全营养配方食品,其由以下原料组成:黄豆、黑豆、荞麦、桃子、山楂、蔗糖、低聚木糖、膳食纤维、食品添加剂、蛋白酶、饮用水。将上述原料按计量配比后根据医学用途大豆多肽组件非全营养配方食品的制备方法生产制备即可得到医学用途大豆多肽组件非全营养配方食品。
但是,在实际使用过程中,发明人发现上述非全营养配方食品结构较单一,没有发现结合患者的体质特征不同而处理的问题。
发明内容
本发明的目的是针对现有技术的不足之处,通过设置非全营养配方食品包括营养素组件、电解质配方、增稠组件、流质配方和氨基酸代谢障碍配方等,各类产品的技术指标应符合要求,该类产品不能作为单一营养来源满足目标,人群的营养需求,需要与其他食品配合使用,从而解决了非全营养配方食品结构较单一,没有发现结合患者的体质特征不同而处理的技术问题。
针对以上技术问题,采用技术方案如下:一种非全营养配方食品制作方法,包括以下步骤:
S1:制备基料工序,取营养素组件若干,加入少量饮用水开始搅拌,直至混合物呈粘稠状,放置一旁备用;
S2:一次混合工序,取电解质组件在容器中混合,混合后加入步骤一所述的营养素组件混合后继续搅拌,形成混合物a;
S3、二次混合工序,搅拌的同时,将混合物a升温至35-60℃,此时向混合物a中加入增稠组件继续搅拌形成混合物b;
S4、三次混合工序,将混合物b进行加热处理,温度直至70-85℃时,加入流质组件继续升温至90℃ 后停止升温,形成混合物c;
S5、四次混合工序,将混合物c内直接添加氨基酸代谢障碍组件,接着自然冷却静置,待冷却完成后置于熟化机内熟化,熟化后进行烘干处理,形成非全营养配方食品。
作为优选,所述营养素组件包括氨基酸组件、脂肪酸组件以及碳水化合物组件。
作为优选,所述氨基酸组件包括一种或多种氨基酸、蛋白质水解物、肽类或优质的整蛋白。
作为优选,所述脂肪酸组件包括长链甘油三酯(LCT)、中链甘油三酯(MCT)。
作为优选,所述碳水化合物组件包括单糖、双糖、低聚糖或多糖、麦芽糊精、葡萄糖聚合物。
作为优选,所述电解质组件包括碳水化合物以及电解质。
作为优选,所述增稠组件包括碳水化合物、膳食纤维以及一种或多种增稠剂。
作为优选,所述流质组件包括碳水化合物、蛋白质、多种维生素、矿物质和膳食纤维。
作为又优选,所述氨基酸代谢障碍组件以氨基酸为主要原料,还包括脂肪、碳水化合物、维生素、矿物质。
本发明的有益效果:
(1)本发明中通过设置非全营养配方食品包括营养素组件、电解质配方、增稠组件、流质配方和氨基酸代谢障碍配方等,各类产品的技术指标应符合要求。由于该类产品不能作为单一营养来源满足目标,人群的营养需求,需要与其他食品配合使用,故对营养素含量不作要求。非全营养特殊医学用途配方食品应在医生或临床营养师的指导下,按照患者个体的特殊状况或需求而使用。
综上所述,该设备具有结构简单、按照患者个体的特殊状况或需求而使用的优点,尤其适用于非全营养配方食品技术领域。
附图说明
为了更清楚的说明本发明实施例的技术方案,下面将对实施例描述中所需要使用的附图作简单地介绍,显而易见地,下面描述的附图仅仅是本发明的一些实施例,对于本领域的普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他附图。
图1为非全营养配方食品制作方法的流程示意图。
具体实施方式
下面结合附图对本发明实施例中的技术方案进行清楚、完整地说明。
实施例一
如图1所示,一种非全营养配方食品制作方法,包括以下步骤:
S1:制备基料工序,取营养素组件若干,加入少量饮用水开始搅拌,直至混合物呈粘稠状,放置一旁备用;
S2:一次混合工序,取电解质组件在容器中混合,混合后加入步骤一所述的营养素组件混合后继续搅拌,形成混合物a;
S3、二次混合工序,搅拌的同时,将混合物a升温至35-60℃,此时向混合物a中加入增稠组件继续搅拌形成混合物b;
S4、三次混合工序,将混合物b进行加热处理,温度直至70-85℃时,加入流质组件继续升温至90℃ 后停止升温,形成混合物c;
S5、四次混合工序,将混合物c内直接添加氨基酸代谢障碍组件,接着自然冷却静置,待冷却完成后置于熟化机内熟化,熟化后进行烘干处理,形成非全营养配方食品。
在本实施例中,非全营养配方食品包括营养素组件、电解质配方、增稠组件、流质配方和氨基酸代谢障碍配方等,各类产品的技术指标应符合要求。由于该类产品不能作为单一营养来源满足目标,人群的营养需求,需要与其他食品配合使用,故对营养素含量不作要求。非全营养特殊医学用途配方食品应在医生或临床营养师的指导下,按照患者个体的特殊状况或需求而使用。
食品添加剂和营养强化剂要求:
1、适用于1~10岁人群的产品中食品添加剂的使用可参照GB 2760婴幼儿配方食品中允许的添加剂种类和使用量,适用于10岁以上人群的产品中食品添加剂的使用可参照GB 2760中相同或相近产品中允许使用的添加剂种类和使用量。
2、营养强化剂的使用应符合GB 14880的规定。
3、食品添加剂和营养强化剂的质量规格应符合相应的标准和有关规定。
进一步,所述营养素组件包括氨基酸组件、脂肪酸组件以及碳水化合物组件。
进一步,所述氨基酸组件包括一种或多种氨基酸、蛋白质水解物、肽类或优质的整蛋白。
进一步,所述脂肪酸组件包括长链甘油三酯(LCT)、中链甘油三酯(MCT)。
进一步,所述碳水化合物组件包括单糖、双糖、低聚糖或多糖、麦芽糊精、葡萄糖聚合物。
进一步,所述电解质组件包括碳水化合物以及电解质。
进一步,所述增稠组件包括碳水化合物、膳食纤维以及一种或多种增稠剂。
进一步,所述流质组件包括碳水化合物、蛋白质、多种维生素、矿物质和膳食纤维。
实施例二
其中与实施例一中相同或相应的部件采用与实施例一相应的附图标记,为简便起见,下文仅描述与实施例一的区别点。该实施例二与实施例一的不同之处在于:
进一步,所述氨基酸代谢障碍组件以氨基酸为主要原料,还包括脂肪、碳水化合物、维生素、矿物质。
值得一提的是,本技术方案中氨基酸代谢障碍配方食品中应限制的氨基酸种类及含量如下表。
氨基酸代谢障碍配方食品中应限制的氨基酸种类及含量
在本发明的描述中,需要理解的是,术语“前后”、“左右”等指示的方位或位置关系为基于附图所示的方位或位置关系,仅是为了便于描述本发明和简化描述,而不是指示或暗示所指的设备或部件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对发明的限制。
当然在本技术方案中,本领域的技术人员应当理解的是,术语“一”应理解为“至少一个”或“一个或多个”,即在一个实施例中,一个元件的数量可以为一个,而在另外的实施例中,该元件的数量可以为多个,术语“一”不能理解为对数量的限制。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明的技术提示下可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求书的保护范围为准。
Claims (9)
1.一种非全营养配方食品制作方法,其特征在于,包括以下步骤:
S1:制备基料工序,取营养素组件若干,加入少量饮用水开始搅拌,直至混合物呈粘稠状,放置一旁备用;
S2:一次混合工序,取电解质组件在容器中混合,混合后加入步骤一所述的营养素组件混合后继续搅拌,形成混合物a;
S3、二次混合工序,搅拌的同时,将混合物a升温至35-60℃,此时向混合物a中加入增稠组件继续搅拌形成混合物b;
S4、三次混合工序,将混合物b进行加热处理,温度直至70-85℃时,加入流质组件继续升温至90℃ 后停止升温,形成混合物c;
S5、四次混合工序,将混合物c内直接添加氨基酸代谢障碍组件,接着自然冷却静置,待冷却完成后置于熟化机内熟化,熟化后进行烘干处理,形成非全营养配方食品。
2.根据权利要求1所述的一种非全营养配方食品制作方法,其特征在于,所述营养素组件包括氨基酸组件、脂肪酸组件以及碳水化合物组件。
3.根据权利要求2所述的一种非全营养配方食品制作方法,其特征在于,所述氨基酸组件包括一种或多种氨基酸、蛋白质水解物、肽类或优质的整蛋白。
4.根据权利要求2所述的一种非全营养配方食品制作方法,其特征在于,所述脂肪酸组件包括长链甘油三酯(LCT)、中链甘油三酯(MCT)。
5.根据权利要求2所述的一种非全营养配方食品制作方法,其特征在于,所述碳水化合物组件包括单糖、双糖、低聚糖或多糖、麦芽糊精、葡萄糖聚合物。
6.根据权利要求1所述的一种非全营养配方食品制作方法,其特征在于,所述电解质组件包括碳水化合物以及电解质。
7.根据权利要求1所述的一种非全营养配方食品制作方法,其特征在于,所述增稠组件包括碳水化合物、膳食纤维以及一种或多种增稠剂。
8.根据权利要求1所述的一种非全营养配方食品制作方法,其特征在于,所述流质组件包括碳水化合物、蛋白质、多种维生素、矿物质和膳食纤维。
9.根据权利要求1所述的一种非全营养配方食品制作方法,其特征在于,所述氨基酸代谢障碍组件以氨基酸为主要原料,还包括脂肪、碳水化合物、维生素、矿物质。
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