CN103976250A - 一种防打嗝助消化婴幼儿米粉及其制备方法 - Google Patents
一种防打嗝助消化婴幼儿米粉及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种防打嗝助消化婴幼儿米粉及其制备方法。籼米80～90、奶粉12～15、白砂糖8～16、陈皮3～5、丁香3～5、柿蒂5～9、竹茹5～9、芦根5～9，甘草8～12、每1kg米粉中还添加低聚果糖2～3g、葡萄糖酸钙2.0～2.5g、硫酸锌20～30mg、葡萄糖酸亚铁16～20mg、碘酸钾0.4～0.5mg、牛磺酸0.42～0.45g、二十二碳六烯酸0.3～0.4g、花生四烯酸0.1～0.2g、维生素A0.06～0.07g、烟酸0.06～0.07g、维生素B10.05～0.06g、维生素B20.05～0.06g、维生素D10.04～0.05g、β-胡萝卜素0.02～0.03mg。本发明所制得的婴幼儿配方奶米粉不仅含有婴幼儿所必须的蛋白质、脂肪、各种维生素和微量元素，并具有促消化吸收、防打嗝等功效，本发明工艺简单，制作的产品口感更加细腻，促进吸收。
Description
技术领域
本发明涉及婴幼儿营养食品、保健品技术领域，具体涉及一种防打嗝助消化婴幼儿米粉及其制备方法。
背景技术
婴儿胃膈发育尚未完全，饮食不当或者受到轻微刺激就会引起膈肌突然收缩，发出嗝音。婴幼儿常因吃奶时吞咽过急而打嗝，轻者几分钟后自行消失，重则呼吸困难，影响睡眠。据《中华人民共和国药典》记载：陈皮调中燥湿，丁香温中暖肾，柿蒂降逆气，竹茹清热化痰、除烦止呕，芦根有清热生津、除烦、止呕、利尿的功效，甘草补脾益气，把陈皮、丁香、柿蒂、竹茹、芦根、甘草等有效成分与婴幼儿米粉科学组合，使婴幼儿米粉在具有丰富营养的基础之上含有特殊的诸如调整婴幼儿存在的消化功能紊乱、肠吸收不良等防打嗝保健功效，促进婴幼儿的的健康。
发明内容
本发明的目的就是应用我国的食疗养生方法，提供一种具有促消化吸收、防打嗝保健功效的防打嗝助消化婴幼儿米粉及其制备方法。
本发明防打嗝助消化婴幼儿米粉，以重量份计，包含以下原料组分：籼米80～90、奶粉12～15、白砂糖8～16、陈皮3～5、丁香3～5、柿蒂5～9、竹茹5～9、芦根5～9，甘草8～12、每1kg米粉中还添加低聚果糖2～3g、葡萄糖酸钙2.0～2.5g、硫酸锌20～30mg、葡萄糖酸亚铁16～20mg、碘酸钾0.4～0.5mg、牛磺酸0.42～0.45g、二十二碳六烯酸0.3～0.4g、花生四烯酸0.1～0.2g、维生素A0.06～0.07g、烟酸0.06～0.07g、维生素B10.05～0.06g、维生素B20.05～0.06g、维生素D10.04～0.05g、β-胡萝卜素0.02～0.03mg。
本发明所使用的食品配料均为食品级；所使用的水指符合国家《生活饮用水卫生标准》(GB5749～2006)规定的纯净水。
所述的防打嗝助消化婴幼儿米粉的制备方法，包括下述步骤：
(1)制备中药粉：按所述重量份称取陈皮、丁香、柿蒂、竹茹、芦根、甘草等混合，加入12～15倍水，在80℃下保温5h，再小火煮沸2h，静置后经200目筛过滤制得中药汁，然后对所得中药汁进行减压浓缩，最后对浓缩中药汁进行喷雾干燥得到中药粉备用；
(2)溶糖过滤：按所述重量份称取白砂糖，加入1.5～1.8倍100℃的开水，搅拌溶解后经200目筛过滤制得糖水备用；
(3)制浆：将籼米淘洗干净，加入6～9倍水，浸泡1～2h，然后一起打浆，得到混合米浆；
(4)混合均质：按所述重量份称取其它原料组份加入到步骤(3)所得的混合米浆混合，再加入步骤(1)所得的中药粉和步骤(2)所得的糖水混合，在15～18Mpa压力条件下进行均质，保持8～15分钟；
(5)蒸煮烘干：用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片，蒸汽压0.2～0.3Mpa之间，烘干后米粉薄片的水分不高于5.0％；
(6)成型粉碎：将烘干后米粉薄片破碎过筛，筛孔直径为3.0mm，使之成为大小均一的米粉片状产品；
(7)灌装：将粉碎成型后的米粉片进行无菌灌装。
由本发明所制得的婴幼儿配方奶米粉不仅含有婴幼儿所必须的蛋白质、脂肪、各种维生素和微量元素，并具有促消化吸收、防打嗝等功效，本发明工艺简单，制作的产品口感更加细腻，促进吸收。
具体实施方式
以下结合具体实施例，对本发明作进一步说明，但本发明的保护范围并不仅限于此：
本发明防打嗝助消化婴幼儿米粉的制备步骤如下：
(1)配料：籼米80～90、奶粉12～15、白砂糖8～16、陈皮3～5、丁香3～5、柿蒂5～9、竹茹5～9、芦根5～9，甘草8～12、每1kg米粉中还添加低聚果糖2～3g、葡萄糖酸钙2.0～2.5g、硫酸锌20～30mg、葡萄糖酸亚铁16～20mg、碘酸钾0.4～0.5mg、牛磺酸0.42～0.45g、二十二碳六烯酸0.3～0.4g、花生四烯酸0.1～0.2g、维生素A0.06～0.07g、烟酸0.06～0.07g、维生素B10.05～0.06g、维生素B20.05～0.06g、维生素D10.04～0.05g、β-胡萝卜素0.02～0.03mg。
(2)制备中药粉：按所述重量份称取陈皮、丁香、柿蒂、竹茹、芦根、甘草等混合，加入12～15倍水，在80℃下保温5h，再小火煮沸2h，静置后经200目筛过滤制得中药汁，然后对所得中药汁进行减压浓缩，最后对浓缩中药汁进行喷雾干燥得到中药粉备用；
(3)溶糖过滤：按所述重量份称取白砂糖，加入1.5～1.8倍100℃的开水，搅拌溶解后经200目筛过滤制得糖水备用；
(4)制浆：将籼米淘洗干净，加入6～9倍水，浸泡1～2h，然后一起打浆，得到混合米浆；
(5)混合均质：按所述重量份称取其它原料组份加入到步骤(4)所得的混合米浆混合，再加入步骤(2)所得的中药粉和步骤(3)所得的糖水混合，在15～18Mpa压力条件下进行均质，保持8～15分钟；
(6)蒸煮烘干：用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片，蒸汽压0.2～0.3Mpa之间，烘干后米粉薄片的水分不高于5.0％；
(7)成型粉碎：将烘干后米粉薄片破碎过筛，筛孔直径为3.0mm，使之成为大小均一的米粉片状产品；
(8)灌装：将粉碎成型后的米粉片进行无菌灌装。
上述实施例所得防打嗝助消化婴幼儿米粉不仅含有婴幼儿所必须的蛋白质、脂肪、各种维生素和微量元素，并具有促消化吸收、防打嗝等功效，所得产品的营养成分及微生物指标如下：
营养成分单位每100g配方奶米粉的含量：
蛋白质≥7.0g；
碳水化合物≥85.0g；
水分≤5.0g；
维生素A400～800μgRE；
维生素D5～10μg；
维生素B1400～800μg；
维生素B2800～1700μg；
烟酸≥3000μg；
钙≥375mg；
磷≥225mg；
铁≥6.0mg；
锌≥2.5g；
铅≤0.2mg/kg；
砷mg/kg≤0.2mg/kg；
黄曲霉毒素B1≤0.5μg/kg；
细菌总数≤10000cfu/g；
大肠菌群≤100cfu/g；
致病菌(指肠道致病菌和致病性球菌)未检出。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合或简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (2)
1.一种防打嗝助消化婴幼儿米粉，其特征在于，以重量份计，包含以下原料组分：籼米80～90、奶粉12～15、白砂糖8～16、陈皮3～5、丁香3～5、柿蒂5～9、竹茹5～9、芦根5～9，甘草8～12、每1kg米粉中还添加低聚果糖2～3g、葡萄糖酸钙2.0～2.5g、硫酸锌20～30mg、葡萄糖酸亚铁16～20mg、碘酸钾0.4～0.5mg、牛磺酸0.42～0.45g、二十二碳六烯酸0.3～0.4g、花生四烯酸0.1～0.2g、维生素A0.06～0.07g、烟酸0.06～0.07g、维生素B10.05～0.06g、维生素B20.05～0.06g、维生素D10.04～0.05g、β-胡萝卜素0.02～0.03mg。
2.根据权利要求1所述的防打嗝助消化婴幼儿米粉的制备方法，其特征在于：包括下述步骤：
(1)制备中药粉：按所述重量份称取陈皮、丁香、柿蒂、竹茹、芦根、甘草等混合，加入12～15倍水，在80℃下保温5h，再小火煮沸2h，静置后经200目筛过滤制得中药汁，然后对所得中药汁进行减压浓缩，最后对浓缩中药汁进行喷雾干燥得到中药粉备用；
(2)溶糖过滤：按所述重量份称取白砂糖，加入1.5～1.8倍100℃的开水，搅拌溶解后经200目筛过滤制得糖水备用；
(3)制浆：将籼米淘洗干净，加入6～9倍水，浸泡1～2h，然后一起打浆，得到混合米浆；
(4)混合均质：按所述重量份称取其它原料组份加入到步骤(3)所得的混合米浆混合，再加入步骤(1)所得的中药粉和步骤(2)所得的糖水混合，在15～18Mpa压力条件下进行均质，保持8～15分钟；
(5)蒸煮烘干：用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片，蒸汽压0.2～0.3Mpa之间，烘干后米粉薄片的水分不高于5.0％；
(6)成型粉碎：将烘干后米粉薄片破碎过筛，筛孔直径为3.0mm，使之成为大小均一的米粉片状产品；
(7)灌装：将粉碎成型后的米粉片进行无菌灌装。
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