婴幼儿配方仿制乳稳定性和营养值的研究
【摘要】：在许多发展中国家牛奶供应匮乏,但花生、小米等农产品的产量很大,然而,其加工产品却很少。儿童,尤其是婴幼儿摄入蛋白质的量严重不足。本文成功地以花生、小米为丰要原料制备了具有牛奶类似组成且营养全面的新型婴幼儿配方仿制乳,从而能为5年龄以下的儿童提供必需的营养补充。
先将花生和小米磨成浆,然后在花生奶和小米奶中添加脱脂奶粉、糊精、玉米油和卵磷脂,而制得婴幼儿配方仿制乳。使用动植物蛋白质比例为1:l、2:1和3:1的三种花生和小米的混合物开发一种高营养值和低成本的配方,从而作为营养缺乏儿童的食品。研究了稳定剂、热处理(77℃、82℃和87℃)和均质压力(13MPa、26 MPa、39 MPa)对产品黏度、颗粒大小、视觉稳定性和悬浮稳定性的影响。
研究了由花生和小米制得的婴幼儿配方仿制乳的各种参数。结果表明,固体小米最佳的提取条件是:浸泡温度25℃,浸泡时间59min,浸泡物料和水的比例为1:1,研磨时物料和水的混合比例为l:6。花生磨浆的最适条件是:烘烤温度120℃,时间lOmin,浸泡温度25℃,时问6h,浸泡物料和水的比例1:2,磨浆时温度为60℃,物料和水的混合比例为l:8。考虑到理化性质和感观评定的结果,最佳的配方为:动植物蛋白质比为2:1,花生奶41.24%,小米奶50.92%,脱脂奶粉4.10%,麦芽糊精2.66%,卵磷脂O.12%和玉米油0.96%。
婴幼儿配方仿制乳配方的组分为:水分含量86.74%,蛋白质2.70%,脂肪2.75%,灰分0.47%,碳水化合物7.34%,265.09千焦的热量。相比于商业配方“雅士利”和CODEX标准而言,该配方是可以做为婴幼儿配方的。该配方是筛选了不同的稳定剂和乳化剂,添加0.02%卡拉胶的配方与“雅士利”相比,其悬浮稳定性好、黏度低。
DSC热力学分析显示,婴幼儿配方仿制乳和商业配方“雅士利”中蛋白质变性温度分别为110.75℃和118.4l℃,变性焓变分别为2339.002J/g,3498.73J/g。相比于商业配方“雅士利”的氨基酸组分,婴幼儿配方仿制乳中富含所有必需氨基酸。
HPLC测定结果显示婴幼儿配方仿制乳中含有乳糖5.44mg/ml,麦芽糖1.65 mg/ml,葡萄糖1.27mg/ml和蔗糖0.62mg/ml。婴幼儿配方仿制乳和商业配方“雅士利”中不饱和脂肪酸含量分别为79.93%和50.37%。婴幼儿配方仿制乳中油酸和亚油酸含量分别为35.90%和42.41%,高于商业配方“雅士利”中的含量(分别为28.98%和18.74%)。这些结果表明婴幼儿配方仿制乳是油酸和亚油酸的良好来源,同时它也是高品质蛋白质的良好来源。
【关键词】：花生 小米 配方 稳定性 儿童食品
【学位授予单位】：江南大学
【学位级别】：硕士
【学位授予年份】：2005
【分类号】：TS252.5
【DOI】：CNKI:CDMD:2.2005.104818
【目录】：
【学位授予单位】：江南大学
【学位级别】：硕士
【学位授予年份】：2005
【分类号】：TS252.5
【DOI】：CNKI:CDMD:2.2005.104818
【目录】：
- DECLARATION3
- CERTIFICATION3-4
- DEDICATION4-5
- ACKNOWLEDGEMENTS5-6
- ABSTRACT6-7
- CHINESE ABSTRACT7-8
- CONTENTS8-11
- LIST OF TABLES11
- LIST OF FIGURES11-13
- CHAPTER 1 GENERAL INTRODUCTION AND LITERATURE REVIEW13-23
- 1.1 GENERAL INTRODUCTION13-14
- 1.2 LITERATURE REVIEW14-21
- 1.2.1 Peanut14-17
- 1.2.1.1 World production15
- 1.2.1.2 Nutritional quality15-16
- 1.2.1.3 Peanut uses16
- 1.2.1.4 Bioactive components of peanuts16-17
- 1.2.2 Millet17-21
- 1.2.2.1 Origin and history17-18
- 1.2.2.2 World production18-19
- 1.2.2.3 Chemical composition19-20
- 1.2.2.4 Food utilization20-21
- 1.3 JUSTIFICATION OF THE RESEARCH21
- 1.4 OBJECTIVES OF THIS RESEARCH21-23
- CHAPTER 2 RAW MATERIALS ANALYSIS23-32
- 2.1 INTRODUCTION23
- 2.2 MATERIALS & METHODS23-26
- 2.2.1 Materials23-24
- 2.2.1.1 Raw materials23
- 2.2.1.2 Instruments and Equipments23-24
- 2.2.2 Methods24-26
- 2.2.2.1 Moisture24
- 2.2.2.2 Protein24
- 2.2.2.3 Fat24-25
- 2.2.2.4 Ash25
- 2.2.2.5 Carbohydrates25
- 2.2.2.6 Calorific value25
- 2.2.2.7 Amino acids25-26
- 2.2.2.8 Fatty acids26
- 2.2.2.9 Minerals26
- 2.2.2.10 Thermal analysis26
- 2.3 RESULTS & DISCUSSIONS26-31
- 2.3.1 Chemical composition26-31
- 2.3.1.1 Minerals26-27
- 2.3.1.2 Amino acid analysis27-30
- 2.3.1.3 Fatty acids30-31
- 2.3.2 Thermal analysis31
- 2.4 CONCLUSION31-32
- CHAPTER 3 PROCESSING TECHNOLOGY OF PEANUT MILK32-41
- 3.1 INTRODUCTION32-33
- 3.2 MATERIALS & METHODS33-34
- 3.2.1 Peanuts33
- 3.2.2 Compositional measures33
- 3.2.3 Protein Solubility vs Roasting33
- 3.2.4 Soluble Proteins33
- 3.2.5 Soaking33
- 3.2.6 Peanut Milk Preparation33-34
- 3.2.7 Experimental Design34
- 3.3 RESULTS & DISCUSSION34-40
- 3.3.1 Protein Solubility34-35
- 3.3.2 Soaking35-36
- 3.3.3 Extraction Ratio36-37
- 3.3.4 Chemical composition37-39
- 3.3.4.1 Amino acids37-39
- 3.3.4.2 Minerals39
- 3.3.5 Thermal analysis39-40
- 3.4 CONCLUSION40-41
- CHAPTER 4 PROCESSING TECHNOLOGY OF MILLET MILK41-54
- PART ONE: INVESTIGATION OF FACTORS ASSOCIATED WITH MILLET SOLIDS EXTRACTION41-48
- 4.1 INTRODUCTION41
- 4.2 MATERIALS & METHODS41-43
- 4.2.1 Millets41
- 4.2.2 Enzyme41-42
- 4.2.3 Experimental design42
- 4.2.4 Statistical analysis42
- 4.2.5 Millet extracts preparation42-43
- 4.2.6 Compositional measures43
- 4.2.7 Viscosity43
- 4.3 RESULTS & DISCUSSION43-48
- 4.3.1 Diagnostic checking of the fitted models43-46
- 4.3.2 Factors effects with respect to responses46
- 4.3.3 Optimization46-48
- 4.4 CONCLUSION48
- PART TWO: MILLET MILK PROCESSING & COMPONENTS48-54
- 4.5 INTRODUCTION48
- 4.6 MATERIALS & METHODS48-50
- 4.6.1 Raw material48-49
- 4.6.2 Processing technology49
- 4.6.3 Chemical composition49-50
- 4.7 RESULTS AND DISCUSSION50-54
- 4.7.1 Protein composition50
- 4.7.2 Mineral analysis50
- 4.7.3 Carbohydrates analysis50
- 4.7.4 Thermal analysis50-54
- CHAPTER 5 PROCESSING TECHNOLOGY OF MILLET AND PEANUT BASED MILK FOR CHILDREN54-74
- 5.1 INTRODUCTION54
- 5.2 MATERIALS AND METHODS54-59
- 5.2.1 Raw materials54-55
- 5.2.2 Manufacturing of the mixtures55-57
- 5.2.3 Stabilization of the mixtures57-59
- 5.2.3.1 Screening of stabilizers57
- 5.2.3.2 Evaluation of stabilizers57
- 5.2.3.3 Experimental design57
- 5.2.3.4 Heat –processing in bottles after homogenization57
- 5.2.3.5 Chemical analyses57-58
- 5.2.3.6 Physical analyses58
- 5.2.3.7 Viscosity58
- 5.2.3.8 Suspension stability58
- 5.2.3.9 Color58
- 5.2.3.10 Particles size measurement58
- 5.2.3.11 Sensory evaluation58
- 5.2.3.12 Microbiological analysis58-59
- 5.2.3.13 Procedure for analysis59
- 5.3 RESULTS AND DISCUSSION59-73
- 5.3.1 Screening of stabilizers59-61
- 5.3.2 Effects of homogenization pressures on physical properties of different formulas61-64
- 5.3.2.1 Viscosity61-62
- 5.3.2.2 Suspension stability and visual stability62-63
- 5.3.2.3 Particles size measurement63-64
- 5.3.3 Heat –processing in bottles after homogenization64-67
- 5.3.3.1 Total solids64
- 5.3.3.2 Suspension and visual stability64-65
- 5.3.3.3 Viscosity65-67
- 5.3.4 Chemical composition67-70
- 5.3.4.1 Proximate analysis of prepared formulas and commercial formula67
- 5.3.4.2 Amino acid composition67-68
- 5.3.4.3 Fatty acids composition68-69
- 5.3.4.4 Carbohydrates analysis69-70
- 5.3.5 Thermal analysis70-71
- 5.3.6 Colour71
- 5.3.7 Sensory evaluation71-73
- 5.4 CONCLUSION73-74
- GENERAL CONCLUSION74-75
- RECOMMENDATIONS75-76
- REFERENCES76-83
- PAPERS PUBLISHED83
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