嬰幼兒配方米粉的研制

學(xué)生姓名王璐學(xué)院食品工程學(xué)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班級:食品科學(xué)與工程05-3分析嬰幼兒飲食特點，計算嬰幼兒7~12scopethisdocumentappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,consumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecommunications,electricity,tobaccoandothermoreefficientState-ownedenterprisesstaff,finance,insurance,education,scientific序號進(jìn)度安排內(nèi)容預(yù)期達(dá)到的目標(biāo)12月23日~3月3124月1日~4月15日配方及實驗方案設(shè)計確定產(chǎn)品配方及實驗方案34月16日,4月30日擠壓加工實驗研究獲得最優(yōu)擠壓加參數(shù)45月3日,5月1555月16日~5月26完成所有實驗研究內(nèi)容65月27日,6月10日撰寫論文達(dá)到提交要求76月11日~6月15日提交論文、論文答辯遞交論文，論文答辯(簽字)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目錄 ............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緒論的食品。1.1.2國內(nèi)研究現(xiàn)狀1從1周歲到滿3周歲之前為幼兒(youngchildren)期。此期的生長發(fā)育雖不及嬰ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument2熱能，以單位體重表示，0~0.5歲嬰兒熱能適宜攝入量為礦物質(zhì)，母乳中的各種礦物質(zhì)含量是嬰兒礦物質(zhì)需要量的主要依據(jù)之一。1歲以內(nèi)嬰兒每日鐵的適宜攝入量(AI)為0.3~10mg因此母乳喂養(yǎng)的嬰兒在4~6維生素，正常母乳中含有嬰兒所需的各種維生素，維生素D的推薦攝入量為10μg3在正常的母乳分泌和嬰兒食欲正常的情況下，從4~6月齡之后，嬰兒體重從出生時的3.2kg左右增加至6~7kg，作為母乳的補(bǔ)充。83)，1989斷乳期配方食品的國家標(biāo)準(zhǔn)(UDC613、22.GB10769-89)中國醫(yī)學(xué)科學(xué)院1954年研究的編號為“5410”ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument4品衛(wèi)生研究所研制，從50年代到現(xiàn)在40年中，多次對“5410”補(bǔ)的優(yōu)質(zhì)嬰幼兒配方食品。我國“5410”配方食品的主要原料組成為:大米粉[8]量建議(recommenddietary定了我國居民膳食營養(yǎng)素參考攝入量DRIs(dietaryreference第二，《食品營養(yǎng)強(qiáng)化劑使用衛(wèi)生標(biāo)準(zhǔn)》:作為規(guī)范食品營養(yǎng)強(qiáng)化劑使用的國作出了明確的規(guī)定，在產(chǎn)品研究、開發(fā)和生產(chǎn)中必須遵守。第三，相關(guān)營養(yǎng)素在強(qiáng)化在題中的含量:對載體食品進(jìn)行營養(yǎng)強(qiáng)化，首先必須營養(yǎng)強(qiáng)化劑使用衛(wèi)生標(biāo)準(zhǔn)》確定的標(biāo)準(zhǔn)計算應(yīng)該添加的量。人5ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument62實驗部分85%)無水乙醇哈爾濱市新達(dá)化工廠濃硫酸哈爾濱市新達(dá)化工廠硫代硫酸鈉哈爾濱化工試劑廠硼酸溶液哈爾濱化工試劑廠海爾冰箱240L青島海爾有限公司電子天平ALC-620東莞市樂邦電子有限公司榨汁攪拌機(jī)電熱恒溫鼓風(fēng)干燥箱DHG—9123AWS2-133-6572.3實驗內(nèi)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)。取潔凈玻璃制的扁形稱量稱，置于105?干燥箱中，瓶蓋斜置于瓶邊，加熱m,m12X,2-1X——稱量瓶的試樣質(zhì)量(g);——稱量瓶和試樣干燥后的質(zhì)量(g);——稱量瓶的質(zhì)量(g);按直接干燥法測試并由式1)計算得:大豆的水分含量為7.63,;大米的水分含量為9.45%;蛋黃粉的水分含量為.02%;分離大豆蛋白粉為2.20%吸水指數(shù)WAI和水溶性指數(shù)WSI00r/min下離心，15min后分離上清液和沉淀物。上清液傾倒于恒重的稱量瓶中在5?m1WSI,，100%2-2MWSIm，g;1M——樣品的質(zhì)量。m2WAI,，100%2-3M9WAI——傾出上清液后沉淀物質(zhì)量，g;——樣品的質(zhì)量。?N,N01AD,，100N02-AD——攝入氮含量，%;——排出物中氮含量，%。?動物實驗:選用健康品種優(yōu)良的斷奶幼仔家兔6只分成三組，每組兩只分籠飼養(yǎng)7(GB5009.5-向接收瓶內(nèi)加入10mL2%硼酸溶液及混合指示液應(yīng)室，并以10mL水洗滌小燒杯使流入反應(yīng)室內(nèi)，塞緊小玻杯的棒狀玻塞。將10mL400g/L凝管而進(jìn)入接收瓶內(nèi)，蒸餾5min。ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument10移動接受瓶，使冷凝管下端離開液面，再蒸餾V,V，N，0.014(12)2-5式中:——樣品中蛋白質(zhì)的含量，,;——樣品消耗硫酸或鹽酸標(biāo)準(zhǔn)液的體積，mL;——試劑空白消耗硫酸或鹽酸標(biāo)準(zhǔn)液的體積，mL;V20.014——1N硫酸或鹽酸標(biāo)準(zhǔn)溶液1mL——樣品的質(zhì)量(體積)，g;F15%,17.6%，按16,計算乘以6.25即為蛋白質(zhì)。測定方法如表2-1[16]樣品的糊化度按下面公式計算:,C34(,a),(c,a),(c,b),,，100(%)2-612(c,a),(c-a),(c-b)式中各項均按照表2-1表2-1aaaabc(1)稱樣1g(2)加水50mL(3)在沸水浴中加熱15min(4)(5)加5%淀粉糖化酶液5mL+/+/+/(6)37?下保溫90min，(7)加1mol/LHCL2mL+++++/(8)定容至100mL(9)(10)準(zhǔn)確稱取濾液10min(11)準(zhǔn)確加水10mL/////+(12)加0.1mol/L碘液10mL++++++(13)加0.1mol/LNaOH18mL(14)準(zhǔn)確靜置15min++++++(15)加10%HSO2mL24(16)以0.1mol/LNaSO++++++滴定值/mLaaaabcINQ營養(yǎng)質(zhì)量指數(shù)法是利用食品中各種營養(yǎng)素的營養(yǎng)質(zhì)量指數(shù)來進(jìn)行計算的。INQ式2-7所示。理想的食品應(yīng)該是各種營養(yǎng)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——該營養(yǎng)物質(zhì)供給量，mg/100g;——熱能含量，kJ;——熱能供給量，kJ。MM1,A2-8AM,g/100g1M——色氨酸含量，;,g/100gm原料選取標(biāo)準(zhǔn)為大豆:不低于GB1352二級品規(guī)定;大米:不低于GB1354二級品規(guī)定;蛋黃粉:蛋黃粉符合GB2755衛(wèi)生標(biāo)準(zhǔn);白砂糖:不低于GB317二級品以上規(guī)定;豆油:豆油符合GB1535大豆油標(biāo)準(zhǔn)。表3-1水分含量(%)9.47.62.594.022.203.1.2配方一的確定配方一的原料配比列于表3-2表3-2100g樣品)名稱大米大豆蛋黃粉豆油白砂糖數(shù)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名稱大米分離大豆蛋白粉(干基蛋白質(zhì)含量85%)50g20g20g2g8g3.2A86水溶性指數(shù)/%2015.4015.6015.8016.0016.20由圖2雖然有關(guān)資料指出谷物原料膨化時含水量控制在10.6%~15.0%，實驗發(fā)現(xiàn)按此螺桿，水分含量太少早已蒸發(fā)利用。因此嘗試控制水分含量在15%以上，含水量的化。通過以上結(jié)果得知最佳含水量為15.5%吸水指數(shù)/%015.4015.6015.8016.0016.20圖3-2含水量與擠出物吸水指數(shù)的關(guān)系3.2.2B單獨膨化烘烤粉碎后的大豆，對其含水量分別為13%、13.5%、14%、14.5%和10012.5013.0013.5014.0014.5015.00由圖ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument16100012.5013.0013.5014.0014.5015.00圖3-4水溶性指數(shù)(%)12.5013.0013.5014.0014.5015.003-5含水量對水溶性指數(shù)的影響由圖吸水性指數(shù)(%)12.5013.0013.5014.0014.5015.00圖3-63.2.3C水溶性指數(shù)(20012.5013.0013.5014.0014.5015.00由圖ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument18o41012.5013.0013.5014.0014.5015.00圖3-8表3-4食物真消化率(%)雞蛋大米大豆粉生大豆表3-5/g/gADA組36.360.997297.3B組66.0151.6623C組46.20.3675由表3-4和表3-5對A、B、C三組蛋白質(zhì)的消化率結(jié)果進(jìn)行比較，C組蛋白質(zhì)消化率最高為表3-6組別A組B組C組化度(%)45.78386.1由表表3-7100g計)營養(yǎng)素含量供給量(RNIs)占供給量百分?jǐn)?shù)/%INQ熱量1386.4600kJ30.15%1.00蛋白質(zhì)19.2535g55.00%g鈣167.8600mg29.97%4mg鐵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鋅2.1049.0mg23.38%mg5維生素B0.1210.6mg20.17%mg9維生素B0.0820.6mg13.70%mg營養(yǎng)素中維生素B缺乏較多，令強(qiáng)化后INQ值為1，則應(yīng)強(qiáng)化的倍數(shù)為?2.203(倍)原先100g嬰幼兒配方米粉中含維生素B0.082mg，則強(qiáng)化2.203倍的生素B。2表3-8(100g計)熱量(kJ)?500水分(g)蛋白質(zhì)(g)脂肪(g)總碳水化合物(g)膳食纖維(g)灰分(g)?3.83.7嬰幼兒配方米粉的產(chǎn)品性能3.7.2ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument22結(jié)論(1)根據(jù)嬰幼兒的生理及飲食特點，選用優(yōu)質(zhì)大豆、大米、蛋黃粉、豆油和白主要原料配方:?50%大米、30%大豆、10%蛋黃粉、2%豆油、8%白砂糖;?50%大米、20%分離大豆蛋白粉、20%蛋黃粉、2%豆油、8%A將物料混合后直接膨化;B0.098mg。21王美桂.最優(yōu)化技術(shù)在食品工程上的應(yīng)用[J].食品科學(xué),1995(4):34~236.劉志皋.食品營養(yǎng)學(xué)[M].北京:中國輕工業(yè)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,張祖立,白曉虎,大豆的擠壓膨化加工[J].農(nóng)產(chǎn)品加工.2003(8):18~19.劉志皋.食品營養(yǎng)學(xué)[M].北京:中國輕工業(yè)出版社8李景明,馬麗艷,溫鵬飛.食品營養(yǎng)強(qiáng)化技術(shù)[M].化學(xué)工業(yè)出版社,2006(9):72~83.吳加根,姚惠源.嬰兒配方食品研究[J].無錫輕工業(yè)學(xué)報,1989,18(3):33~42.姚慧媛,稻米深加工[M].化學(xué)工業(yè)出版社11王爾茂,食品營養(yǎng)與衛(wèi)生[M].中國輕工業(yè)出版社,1995(12):123~127.食品生物化學(xué)[M].天津輕工學(xué)院13鄭云蘭,李霞輝.大豆?fàn)I養(yǎng)分析技術(shù)喬吉濱,趙姍姍,劉曉梅.嬰幼兒營養(yǎng)米粉的研制[J].大豆通報.2004(5).15~17.17劉長虹主編(食品分析及實驗[M](北京:化學(xué)工業(yè)出版社18寧正祥主編(食品成分分析手冊[M](北京:中國輕工業(yè)出版社19ownedenterprisesstaff,finance,insurance,education,scientificresearch-ations,electricity,tobaccoandothermoreefficientStatemunicsumerloancustomers:withafocusonmarketingtheGovernmentcivilservants,officialstaffofpublicinstitutions,telecomappliestoallbranchesoftheBank'spersonalloans(notincludingpersonalloansandfundloans).2.2targetcustomers,conscopethisdocument24王宏立,張祖立,白曉虎.大豆的擠壓膨化加工[J].實用技術(shù).2003(8):18~19.22[J].水產(chǎn)養(yǎng)23[J].食品科學(xué).1993(11):20~24.致謝，希望大家工作順利附錄附表附表1營養(yǎng)素需要量熱量/kJ439蛋白質(zhì)/g脂肪/g3~4碳水化合物/g鈣/mg40~50磷/mg30~40鐵/mg0.6~1.6鈉/mg0.1~0.2鋅/mg4~6鎂/mg碘/mg4~5維生素A/IU200~500維生素C/mg3~5維生素B1/mg維生素B2/mg0.06~0.10B6/μg0.06~0.10D/IU40~50E/mg0.4~0.6葉酸/mg4.5~5.0ownedenterprisesstaff,