婴幼儿配方米粉的研制

学生姓名王璐学院食品工程学院2009年6月15日scopethisdocumentappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,consumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecommunications,electricity,tobaccoandothermoreefficientState-ownedenterprisesstaff,finance,insurance,education,scientificGraduationProject(Thesis)HarbinUniversityofCommerceStudiesandDevelopmentofInfantFormulaRiceFlourStudentWangLuSupervisorXuShulaiSpecialtyFoodScienceandEngineeringSchoolHarbinUniversityOfCommerce2009-06-ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument2班级:食品科学与工程05-3分析婴幼儿饮食特点，计算婴幼儿7~12scopethisdocumentappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,consumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecommunications,electricity,tobaccoandothermoreefficientState-ownedenterprisesstaff,finance,insurance,education,scientific序号进度安排内容预期达到的目标12月23日~3月3124月1日~4月15日配方及实验方案设计确定产品配方及实验方案34月16日,4月30日挤压加工实验研究获得最优挤压加参数45月3日,5月1555月16日~5月26完成所有实验研究内容65月27日,6月10日撰写论文达到提交要求76月11日~6月15日提交论文、论文答辩递交论文，论文答辩(签字)年月日ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument4scopethisdocumentappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,consumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecommunications,electricity,tobaccoandothermoreefficientState-ownedenterprisesstaff,finance,insurance,education,scientificownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument6年月日scopethisdocumentappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,consumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecommunications,electricity,tobaccoandothermoreefficientState-ownedenterprisesstaff,finance,insurance,education,scientific摘要IInthisdissertation,infantformulariceforweaningperiodinfantwasstudiedandproducedbyextrusionprocessingtechnology.Duringtheexperiment,thehigh-qualitybeans,riceandothercerealsasmainrawmaterialwerechosen,strengthenawiderangeoftraceelementswereadopted.Byformulaexperiment,theoptimalformulawasdetermined:soyproteinisolatepowder20%,rice50%,20%eggyolkpowder,soybeanoil2%,8%sugar.Theproductmadefromthe13%watercontentrawmaterialsbytheextrusionprocessingobtainedtheidealresult,thestarchgelatinizationdegreeof86.1%andtheapparentproteindigestibilitywas99.2%.Researchandtestresultsshowedthattheproducthaslotsofcharacteristicasfollow:areasonableformulanutrition,healthsecurity,digestingeasilyandabsorptionbythebody,suitableforinfantsandyoungchildren'sphysicalanddietarycharacteristics.KeyWords:Infantsandyoungchildren;formulariceflour;proteindigestibility;degreeofstarchgelatinizationownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocumentII目录 ............21.2 ....................41.3.............................41.4.1.5 .............................................72.1.........................................72.2 ................................72.3 .......................................143.1 .....................143.2 A B C....................183.3.......................193.4...........................203.5...................................203.6 ..............................22.....................................................23.....................................................24.........................................................25 附表 附表 附表 ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument41绪论的食品。1.1.2国内研究现状1从1周岁到满3周岁之前为幼儿(youngchildren)期。此期的生长发育虽不及婴ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument2热能，以单位体重表示，0~0.5岁婴儿热能适宜摄入量为矿物质，母乳中的各种矿物质含量是婴儿矿物质需要量的主要依据之一。1岁以内婴儿每日铁的适宜摄入量(AI)为0.3~10mg因此母乳喂养的婴儿在4~6维生素，正常母乳中含有婴儿所需的各种维生素，维生素D的推荐摄入量为10μg3在正常的母乳分泌和婴儿食欲正常的情况下，从4~6月龄之后，婴儿体重从出生时的3.2kg左右增加至6~7kg，作为母乳的补充。83)，1989断乳期配方食品的国家标准(UDC613、22.GB10769-89)中国医学科学院1954年研究的编号为“5410”ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument4品卫生研究所研制，从50年代到现在40年中，多次对“5410”补的优质婴幼儿配方食品。我国“5410”配方食品的主要原料组成为:大米粉[8]量建议(recommenddietary定了我国居民膳食营养素参考摄入量DRIs(dietaryreference第二，《食品营养强化剂使用卫生标准》:作为规范食品营养强化剂使用的国作出了明确的规定，在产品研究、开发和生产中必须遵守。第三，相关营养素在强化在题中的含量:对载体食品进行营养强化，首先必须营养强化剂使用卫生标准》确定的标准计算应该添加的量。人5ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument62实验部分85%)无水乙醇哈尔滨市新达化工厂浓硫酸哈尔滨市新达化工厂硫代硫酸钠哈尔滨化工试剂厂硼酸溶液哈尔滨化工试剂厂海尔冰箱240L青岛海尔有限公司电子天平ALC-620东莞市乐邦电子有限公司榨汁搅拌机电热恒温鼓风干燥箱DHG—9123AWS2-133-6572.3实验内容及分析方法?A??B??Cownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument8[16]采用直接干燥法2003)。取洁净玻璃制的扁形称量称，置于105?干燥箱中，瓶盖斜置于瓶边，加热m,m12X,2-1X——称量瓶的试样质量(g);——称量瓶和试样干燥后的质量(g);——称量瓶的质量(g);按直接干燥法测试并由式1)计算得:大豆的水分含量为7.63,;大米的水分含量为9.45%;蛋黄粉的水分含量为.02%;分离大豆蛋白粉为2.20%吸水指数WAI和水溶性指数WSI00r/min下离心，15min后分离上清液和沉淀物。上清液倾倒于恒重的称量瓶中在5?m1WSI,，100%2-2MWSIm，g;1M——样品的质量。m2WAI,，100%2-3M9WAI——倾出上清液后沉淀物质量，g;——样品的质量。?N,N01AD,，100N02-AD——摄入氮含量，%;——排出物中氮含量，%。?动物实验:选用健康品种优良的断奶幼仔家兔6只分成三组，每组两只分笼饲养7(GB5009.5-向接收瓶内加入10mL2%硼酸溶液及混合指示液应室，并以10mL水洗涤小烧杯使流入反应室内，塞紧小玻杯的棒状玻塞。将10mL400g/L凝管而进入接收瓶内，蒸馏5min。ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument10移动接受瓶，使冷凝管下端离开液面，再蒸馏V,V，N，0.014(12)2-5式中:——样品中蛋白质的含量，,;——样品消耗硫酸或盐酸标准液的体积，mL;——试剂空白消耗硫酸或盐酸标准液的体积，mL;V20.014——1N硫酸或盐酸标准溶液1mL——样品的质量(体积)，g;F15%,17.6%，按16,计算乘以6.25即为蛋白质。测定方法如表2-1[16]样品的糊化度按下面公式计算:,C34(,a),(c,a),(c,b),,，100(%)2-612(c,a),(c-a),(c-b)式中各项均按照表2-1表2-1aaaabc(1)称样1g(2)加水50mL(3)在沸水浴中加热15min(4)(5)加5%淀粉糖化酶液5mL+/+/+/(6)37?下保温90min，(7)加1mol/LHCL2mL+++++/(8)定容至100mL(9)(10)准确称取滤液10min(11)准确加水10mL/////+(12)加0.1mol/L碘液10mL++++++(13)加0.1mol/LNaOH18mL(14)准确静置15min++++++(15)加10%HSO2mL24(16)以0.1mol/LNaSO++++++滴定值/mLaaaabcINQ营养质量指数法是利用食品中各种营养素的营养质量指数来进行计算的。INQ式2-7所示。理想的食品应该是各种营养素的值等于1ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument12WW，100%12-7，mg/100g;W1W——该营养物质供给量，mg/100g;——热能含量，kJ;——热能供给量，kJ。MM1,A2-8AM,g/100g1M——色氨酸含量，;,g/100gm原料选取标准为大豆:不低于GB1352二级品规定;大米:不低于GB1354二级品规定;蛋黄粉:蛋黄粉符合GB2755卫生标准;白砂糖:不低于GB317二级品以上规定;豆油:豆油符合GB1535大豆油标准。表3-1水分含量(%)9.47.62.594.022.203.1.2配方一的确定配方一的原料配比列于表3-2表3-2100g样品)名称大米大豆蛋黄粉豆油白砂糖数量50g30g10g2g8g3.1.3配方二的原料配比列于表3-3ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliesallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument14表3-3配方二原料配方表(每100g名称大米分离大豆蛋白粉(干基蛋白质含量85%)50g20g20g2g8g3.2A86水溶性指数/%2015.4015.6015.8016.0016.20由图2虽然有关资料指出谷物原料膨化时含水量控制在10.6%~15.0%，实验发现按此螺杆，水分含量太少早已蒸发利用。因此尝试控制水分含量在15%以上，含水量的化。通过以上结果得知最佳含水量为15.5%吸水指数/%015.4015.6015.8016.0016.20图3-2含水量与挤出物吸水指数的关系3.2.2B单独膨化烘烤粉碎后的大豆，对其含水量分别为13%、13.5%、14%、14.5%和10012.5013.0013.5014.0014.5015.00由图ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument16100012.5013.0013.5014.0014.5015.00图3-4水溶性指数(%)12.5013.0013.5014.0014.5015.003-5含水量对水溶性指数的影响由图吸水性指数(%)12.5013.0013.5014.0014.5015.00图3-63.2.3C水溶性指数(20012.5013.0013.5014.0014.5015.00由图ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument18o41012.5013.0013.5014.0014.5015.00图3-8表3-4食物真消化率(%)鸡蛋大米大豆粉生大豆表3-5/g/gADA组36.360.997297.3B组66.0151.6623C组46.20.3675由表3-4和表3-5对A、B、C三组蛋白质的消化率结果进行比较，C组蛋白质消化率最高为表3-6组别A组B组C组化度(%)45.78386.1由表表3-7100g计)营养素含量供给量(RNIs)占供给量百分数/%INQ热量1386.4600kJ30.15%1.00蛋白质19.2535g55.00%g钙167.8600mg29.97%4mg铁3.37m12mg28.08%gownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument20磷143.0450mg31.78%1.05锌2.1049.0mg23.38%mg5维生素B0.1210.6mg20.17%mg9维生素B0.0820.6mg13.70%mg营养素中维生素B缺乏较多，令强化后INQ值为1，则应强化的倍数为?2.203(倍)原先100g婴幼儿配方米粉中含维生素B0.082mg，则强化2.203倍的生素B。2表3-8(100g计)热量(kJ)?500水分(g)蛋白质(g)脂肪(g)总碳水化合物(g)膳食纤维(g)灰分(g)?3.83.7婴幼儿配方米粉的产品性能3.7.2ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument22结论(1)根据婴幼儿的生理及饮食特点，选用优质大豆、大米、蛋黄粉、豆油和白主要原料配方:?50%大米、30%大豆、10%蛋黄粉、2%豆油、8%白砂糖;?50%大米、20%分离大豆蛋白粉、20%蛋黄粉、2%豆油、8%A将物料混合后直接膨化;B0.098mg。21王美桂.最优化技术在食品工程上的应用[J].食品科学,1995(4):34~236.刘志皋.食品营养学[M].北京:中国轻工业出版社3HuiYH.PrinciplesandIssuesinNutrition[M].WadsworthHealthDivision,Monterey,California,1985.4BorgstromG.PrinciplesofFoodScience[M].Westport,CT?FppdandNutrition5B.Roy,C.PrakashKala,NehalA.FarooqueeandB.S.IndigenousFoodandBeverages[M].Kamla-Raj2004.王宏立,张祖立,白晓虎,大豆的挤压膨化加工[J].农产品加工.2003(8):18~19.刘志皋.食品营养学[M].北京:中国轻工业出版社8李景明,马丽艳,温鹏飞.食品营养强化技术[M].化学工业出版社,2006(9):72~83.吴加根,姚惠源.婴儿配方食品研究[J].无锡轻工业学报,1989,18(3):33~42.姚慧媛,稻米深加工[M].化学工业出版社11王尔茂,食品营养与卫生[M].中国轻工业出版社,1995(12):123~127.食品生物化学[M].天津轻工学院13郑云兰,李霞辉.大豆营养分析技术乔吉滨,赵姗姗,刘晓梅.婴幼儿营养米粉的研制[J].大豆通报.2004(5).15~17.17刘长虹主编(食品分析及实验[M](北京:化学工业出版社18宁正祥主编(食品成分分析手册[M](北京:中国轻工业出版社19ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument24王宏立,张祖立,白晓虎.大豆的挤压膨化加工[J].实用技术.2003(8):18~19.22[J].水产养23[J].食品科学.1993(11):20~24.致谢，希望大家工作顺利附录附表附表1营养素需要量热量/kJ439蛋白质/g脂肪/g3~4碳水化合物/g钙/mg40~50磷/mg30~40铁/mg0.6~1.6钠/mg0.1~0.2锌/mg4~6镁/mg碘/mg4~5维生素A/IU200~500维生素C/mg3~5维生素B1/mg维生素B2/mg0.06~0.10B6/μg0.06~0.10D/IU40~50E/mg0.4~0.6叶酸/mg4.5~5.0ownedenterprisesstaff,