CN107772264A - 一种具有排汞功能的南瓜果胶排汞婴幼儿米粉的制备方法 - Google Patents
一种具有排汞功能的南瓜果胶排汞婴幼儿米粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种南瓜果胶排汞婴幼儿米粉的制备方法，以大米、南瓜为主要原料，设计大米、南瓜果胶科学配方，采用二级湿法碾磨、糊化、滚筒干燥、混合、包装工艺的南瓜果胶排汞婴幼儿米粉制备方法。通过本发明制备的南瓜果胶排汞婴幼儿米粉，保持传统婴幼儿米粉所含的营养素的基础上，增添了具有排汞功能的南瓜果胶原料，通过科学排汞配比制备而成，6～24月龄的婴幼儿食用可以帮助其排汞，防止慢性汞中毒，是新一代排汞营养辅食。
Description
技术领域
本发明属于特殊营养食品领域，涉及一种南瓜果胶排汞婴幼儿米粉的制备方法。
背景技术
汞是食物中限制性含量的重要的4大金属之一，其可通过呼吸道、皮肤或消化道等途径侵入人体。食物链对汞有极强的富集能力，淡水鱼和浮游植物对汞的富集倍数为1000，淡水无脊椎动物为100000，海洋动物为200000。通过食物链转移和富集，从而大大提高了汞对人体健康的危害。日本著名的公害病-水俣病即为甲基汞慢性中毒，该次中毒事件主要是由于当地化学工厂排放含汞化合物污水后污染了水域中的鱼贝类，居民长期食用后而引发汞中毒。轻微汞中毒的婴幼儿如不及时将体内的甲基汞排出，机体富集甲基汞化合物，婴幼儿体内的甲基汞浓度随着年龄和体重的增加而增大，将会严重影响婴儿的智力发育和身体健康。所以开发出一种具有排汞功能的婴幼儿天然食品意义重大。
婴幼儿米粉，又称“婴幼儿配方谷粉”或“营养米粉”，是母乳或婴儿配方食品不能满足婴儿营养需要以及婴儿断奶期间时，为补充婴幼儿营养的辅助食品。它是以大米为主要原料，以白砂糖、蔬菜、水果、蛋类、肉类等选择性配料，加入钙、磷、铁、锌等矿物质及维生素等加工制成的婴幼儿期的主要营养补充食品。目前，市场上的婴幼儿米粉主要有纯营养类、钙铁锌强化类、果蔬肉类等，因此，开发出一款具备排汞功能的婴幼儿米粉将满足广大婴幼儿的需求。
针对以上现状，本发明以南瓜提取的南瓜果胶为天然排汞原料、通过科学配比，滚筒糊化干燥工艺和技术，制备南瓜果胶排汞婴幼儿米粉，此产品将成为受我国婴幼儿欢迎的新一代排汞营养辅食。
发明内容
本发明的目的在于提供一种南瓜果胶排汞婴幼儿米粉的制备方法。
本发明的目的是这样实现的：
一种具有排汞功能的南瓜果胶排汞婴幼儿米粉的制备方法：
1、泡米：精选优质大米、反复翻洗3次，去除表面浮糠和杂物，再加大米重量的40％～80％的水浸泡2～6小时；
2、一级湿法碾磨：浸泡后的大米进行一级湿法磨浆成料浆；
3、南瓜果胶制备：选择新鲜无破损腐烂的南瓜，去皮去籽，绞碎成南瓜泥，按料液比1:30～1:40加入pH为4.5的0.5％纤维素酶磷酸氢二钠-柠檬酸缓冲溶液，于55℃酶解1～2h，100℃灭酶10min，过滤，获得南瓜果胶提取液；南瓜果胶提取液在真空度‐0.08Mpa，温度55℃条件下进行真空浓缩，浓缩至水分含量达60％以下，浓缩液经135℃超高温瞬时灭菌后进行真空干燥，得到南瓜果胶提取物；
4、原料配比：按原料大米：南瓜果胶提取物＝20～50:1的比例，将大米料浆、南瓜果胶提取物配成米粉主料浆，混合均匀；
5、二级湿法碾磨：主料浆进行二级湿法磨浆，将米粉主料浆中各种原料碾磨到60～120目以下，并泵入混料缸；
6、称取白砂糖(按大米量20～40％)、全脂奶粉(按大米量5～20％)等辅料，依次投入含米粉主料浆的混料缸制成米粉浆料，并加入1～3倍净化水，搅拌使各种原料充分水合，分散均匀，呈均匀一致糊状，无干粉和团块；
7、滚筒干燥：用蒸汽辊筒干燥机对米粉浆料进行干燥，滚筒表面温度130℃～150℃左右，控制米粉出料温度在80℃，干燥到水分含量8％以下；
8、粉碎：将干燥的大片状的半成品米粉粉碎成直径2～6mm小片状；
9、包装。保质期12个月。
本发明针对婴幼儿对汞的敏感性和汞对婴幼儿生长发育的危害，创新性地开发南瓜果胶排汞婴幼儿米粉配方，清除婴幼儿体内蓄积的汞，采用二级湿法碾磨、糊化、滚筒干燥、混合等工艺，制备南瓜果胶排汞婴幼儿米粉，帮助婴幼儿机体排汞，防止慢性汞中毒，保证婴幼儿在6～24月龄的生长发育可以避免汞的危害，大大提高了米粉的营养价值，保障婴幼儿身体健康生长。
具体实施方式
下面结合实施例对本发明进行进一步的说明。
实施例1：
一种南瓜果胶排汞婴幼儿米粉的制备方法，具体步骤如下：
1、泡米：精选优质大米、反复翻洗3次，去除表面浮糠和杂物，再加大米重量的80％的水浸泡2小时；
2、一级湿法碾磨：浸泡后的大米进行一级湿法磨浆成料浆；
3、南瓜果胶制备：选择新鲜无破损腐烂的南瓜，去皮去籽，绞碎成南瓜泥，按料液比1:30加入0.5％纤维素酶和pH为4.5的磷酸氢二钠-柠檬酸缓冲溶液，于55℃酶解1h，100℃灭酶10min，过滤，获得南瓜果胶提取液。南瓜果胶提取液在真空度‐0.08Mpa，温度55℃条件下进行真空浓缩，浓缩至水分含量达60％以下，浓缩液经135℃超高温瞬时灭菌后进行真空干燥，得到南瓜果胶提取物；
4、原料配比：按原料大米：南瓜果胶提取物＝30:1的比例，将大米料浆、南瓜果胶提取物配成米粉主料浆，混合均匀；
5、二级湿法碾磨：主料浆进行二级湿法磨浆，将米粉主料浆中各种原料碾磨到120目以下，并泵入混料缸；
6、按配方要求准确称取白砂糖(按大米量40％)、全脂奶粉(按大米量20％)等辅料，依次投入含米粉主料浆的混料缸制成米粉浆料，并加入3倍净化水，搅拌使各种原料充分水合，分散均匀，呈均匀一致糊状，无干粉和团块；
7、滚筒干燥：用蒸汽辊筒干燥机对米粉浆料进行干燥，滚筒表面温度130℃～150℃左右，控制米粉出料温度在80℃,(干燥到水分含量8％以下)；
8、粉碎：将干燥的大片状的半成品米粉粉碎成直径2mm小片状；
9、包装：包装成15g/包，装盒。保质期12个月。
实施例2：
1、泡米：精选优质大米、反复翻洗3次，去除表面浮糠和杂物，再加大米重量的60％的水浸泡4小时；
2、一级湿法碾磨：浸泡后的大米进行一级湿法磨浆成料浆；
3、南瓜果胶制备：选择新鲜无破损腐烂的南瓜，去皮去籽，绞碎成南瓜泥，按料液比1:35加入0.5％纤维素酶和pH为4.5的磷酸氢二钠-柠檬酸缓冲溶液，于55℃酶解1.5h，100℃灭酶10min，过滤，获得南瓜果胶提取液。南瓜果胶提取液在真空度‐0.08Mpa，温度55℃条件下进行真空浓缩，浓缩至水分含量达60％以下，浓缩液经135℃超高温瞬时灭菌后进行真空干燥，得到南瓜果胶提取物；
4、原料配比：按原料大米：南瓜果胶提取物＝40:1的比例，将大米料浆、南瓜果胶提取物配成米粉主料浆，混合均匀；
5、二级湿法碾磨：主料浆进行二级湿法磨浆，将米粉主料浆中各种原料碾磨到100目以下，并泵入混料缸；
6、按配方要求准确称取白砂糖(按大米量30％)、全脂奶粉(按大米量10％)等辅料，依次投入含米粉主料浆的混料缸制成米粉浆料，并加入2倍净化水，搅拌使各种原料充分水合，分散均匀，呈均匀一致糊状，无干粉和团块；
7、滚筒干燥：用蒸汽辊筒干燥机对米粉浆料进行干燥，滚筒表面温度130℃～150℃左右，控制米粉出料温度在80℃,(干燥到水分含量8％以下)；
8、粉碎：将干燥的大片状的半成品米粉粉碎成直径4mm小片状；
9、包装：包装成25g/包，装盒。保质期12个月。
实施例3：
1、泡米：精选优质大米、反复翻洗3次，去除表面浮糠和杂物，再加大米重量的40％的水浸泡6小时；
2、一级湿法碾磨：浸泡后的大米进行一级湿法磨浆成料浆；
3、南瓜果胶制备：选择新鲜无破损腐烂的南瓜，去皮去籽，绞碎成南瓜泥，按料液比1:40加入0.5％纤维素酶和pH为4.5的磷酸氢二钠-柠檬酸缓冲溶液，于55℃酶解2h，100℃灭酶10min，过滤，获得南瓜果胶提取液。南瓜果胶提取液在真空度‐0.08Mpa，温度55℃条件下进行真空浓缩，浓缩至水分含量达60％以下，浓缩液经135℃超高温瞬时灭菌后进行真空干燥，得到南瓜果胶提取物；
4、原料配比：按原料大米：南瓜果胶提取物＝50:1的比例，将大米料浆、南瓜果胶提取物配成米粉主料浆，混合均匀；
5、二级湿法碾磨：主料浆进行二级湿法磨浆，将米粉主料浆中各种原料碾磨到60目以下，并泵入混料缸；
6、按配方要求准确称取白砂糖(按大米量20％)、全脂奶粉(按大米量5％)等辅料，依次投入含米粉主料浆的混料缸制成米粉浆料，并加入1倍净化水，搅拌使各种原料充分水合，分散均匀，呈均匀一致糊状，无干粉和团块；
7、滚筒干燥：用蒸汽辊筒干燥机对米粉浆料进行干燥，滚筒表面温度130℃～150℃左右，控制米粉出料温度在80℃,(干燥到水分含量8％以下)；
8、粉碎：将干燥的大片状的半成品米粉粉碎成直径6mm小片状；
9、包装：包装成250g/包，装盒。保质期12个月。
Claims (2)
1.一种具有排汞功能的南瓜果胶排汞婴幼儿米粉的制备方法，其特征在于步骤如下：
1)米：精选优质大米、反复翻洗3次，去除表面浮糠和杂物，再加大米重量的40％～80％的水浸泡2～6小时；
2)一级湿法碾磨：浸泡后的大米进行一级湿法磨浆成料浆；
3)南瓜果胶制备：选择新鲜无破损腐烂的南瓜，去皮去籽，绞碎成南瓜泥，按料液比1:30～1:40加入pH为4.5的0.5％纤维素酶磷酸氢二钠-柠檬酸缓冲溶液，于55℃酶解1～2h，100℃灭酶10min，过滤，获得南瓜果胶提取液；南瓜果胶提取液在真空度-0.08Mpa，温度55℃条件下进行真空浓缩，浓缩至水分含量达60％以下，浓缩液经135℃超高温瞬时灭菌后进行真空干燥，得到南瓜果胶提取物；
4)原料配比：按原料大米：南瓜果胶提取物＝20～50:1的比例，将大米料浆、南瓜果胶提取物配成米粉主料浆，混合均匀；
5)二级湿法碾磨：主料浆进行二级湿法磨浆，将米粉主料浆中各种原料碾磨到60～120目以下，并泵入混料缸；
6)称取白砂糖、全脂奶粉等辅料，依次投入含米粉主料浆的混料缸制成米粉浆料，并加入1～3倍净化水，搅拌使各种原料充分水合，分散均匀，呈均匀一致糊状，无干粉和团块；
7)滚筒干燥：用蒸汽辊筒干燥机对米粉浆料进行干燥，滚筒表面温度130℃～150℃左右，控制米粉出料温度在80℃，干燥到水分含量8％以下；
8)粉碎：将干燥的大片状的半成品米粉粉碎成直径2～6mm小片状；
9)包装。
2.根据权利要求1所述的制备方法，其特征在于白砂糖、全脂奶粉与大米重量比为20～40％，5～20％。
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| US20150079056A1 (en) * | 2009-05-11 | 2015-03-19 | Nestec S.A. | Infant cereal comprising non-replicating probiotic microorganisms |
| CN105558766A (zh) * | 2015-12-10 | 2016-05-11 | 江西美必佳生态科技实业有限公司 | 一种排铅婴幼儿米粉的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20150079056A1 (en) * | 2009-05-11 | 2015-03-19 | Nestec S.A. | Infant cereal comprising non-replicating probiotic microorganisms |
| CN105558766A (zh) * | 2015-12-10 | 2016-05-11 | 江西美必佳生态科技实业有限公司 | 一种排铅婴幼儿米粉的制备方法 |
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