CN108378263A - 一种营养餐包 - Google Patents
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- CN108378263A CN108378263A CN201810156988.9A CN201810156988A CN108378263A CN 108378263 A CN108378263 A CN 108378263A CN 201810156988 A CN201810156988 A CN 201810156988A CN 108378263 A CN108378263 A CN 108378263A
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Abstract
本发明提供了一种营养餐包,该营养餐包包含以下组分:2‑5重量份的膳食纤维粉,0.1‑1重量份的米粉,0.5‑1重量份的藕粉,0.1‑2重量份的蛋白粉,和1‑3重量份的脱水果蔬。该营养餐包在冲调后口感爽滑,无颗粒感,分散快,便于调制,并且在预防或控制高尿酸血症方面有一定功效。
Description
技术领域
本发明属于营养领域,涉及一种营养餐包,更具体地涉及一种对预防高尿酸血症有功效的营养餐包。
背景技术
营养餐包含人体每日所需的重要营养成分-蛋白质、膳食纤维、多种维生素和矿物质,营养丰富、食用方便,营养代餐是集方便,受到众多人士的喜爱。根据不同需要,营养餐包被细分成多种类型的营养餐包,例如用于健康瘦身的代餐式营养餐包,用于日常保健目的的保健营养餐包等等。就代餐而言,就是用营养代餐食品取代部分或全部正餐食物,代餐食品除了能够更便捷的为人体提供各种必要必需营养物质外,还具有高纤维、低热量、易饱腹等特点;由于它所含的热量比普通餐少,所以用代餐食品取代每日的1-2餐普通餐,就能帮助人们逐渐达到控制体重的目的。
CN104026446B公开了一种适合于高血糖人群服用的营养代餐粉,其包括以下质量百分比的原料:膳食纤维粉45%-75%,果蔬粉15%-30%,桑叶提取物1.0%-5.0%,麦芽糊精5%-10%,甜菊糖0.5%-1.5%,水解乳清蛋白3%-6%,复合维生素0.1%-1.5%,复合矿物质0.1%-1.0%。
CN102972468A公开了一种牛角餐包及其制作方法,其由按重量计的以下成分组成:面包粉100份,砂糖18份,酵母1.5份,改良剂0.9份,牛奶46份,牛奶香粉0.6份,鸡蛋26份,盐1.6份,酥油20份,该牛角餐包外表金黄,口感松软细腻,更能满足人们对食品健康和营养的需求。
CN101822383B公开了一种适用于肿瘤患者的功能性营养代餐食品,其组成含量(质量)为:薏仁15-25份,茯苓5.5-8.5份,怀山药5.5-8.5份,枸杞子5.5-8.5份,炒白扁豆5.5-8.5份,黑芝麻2-4份,含20%香菇多糖的香菇提取物2-4份,全草提取比例为10∶1的蒲公英提取物2-4份,光桃仁2-4份,钝顶螺旋藻1.5-2.5份,净砂仁1.5-2.5份,糙粳米20-52份。
CN102077949B公开了一种减肥代餐营养棒,该减肥代餐营养棒含有以下重量百分比的成分:异麦芽酮糖5%-10%,不溶性膳食纤维5%-10%,水溶性膳食纤维10%-25%,蛋白粉10%-30%,油脂3%-5%,糖醇5%-20%,水果5%-10%,荷叶提取物1%-2%,该减肥代餐营养棒口感好,具有增强饱腹感、节食减肥的效果,同时不会引起血糖指数的升高,适合减肥人群代替中晚餐食用,含有的多种营养成分供给人体需要,营养均衡。
CN106550999A公开了一种基于豆浆机的营养早餐包,其由以下质量配比的组分组成:大豆40%-60%速溶燕麦7%-13%玉米碴7%-13%生巴旦木7%-13%脱水红枣干16%-19%干银耳1%-4%其中,大豆采用以下工艺处理:(1)热处理:取大豆于90-110℃烘烤或热风干燥5-15min;(2)浸泡:用质量百分比浓度为1-2%的NaHCO3溶液浸泡大豆30-90s;(3)干燥:将大豆于75-95℃烘烤或热风干燥20-40min。
CN101797054B公开了一种营养快餐包,该快餐包内按重量百分比计,内装以下食品粉料:燕麦片40.00%、植脂末10.00%、砂糖粉5.00%、糙米粉2.00%、小麦胚芽粉3.00%、浓缩乳精蛋白粉15.00%、核桃粉1.00%、红枣粉2.00%、黑米粉1.00%、螺旋藻粉1.00%、大豆蛋白粉15.00%、黑芝麻粉0.66%、复合果蔬粉3.00%、三氯蔗糖0.04%、矿物质1.275%、复合维生素0.025%。
CN104544072A公开了一种老坛酸菜强化营养餐包及其制备方法,原料组分(以重量计算)包括:(1)老坛酸菜馅:酸菜2.3-2.8份,色拉油35-40份,麻油35-40份,姜2.3-3份,干辣椒末0.4-0.8份,蒜末0.4-0.8份,糖1.4-2份,味精0.5-0.9份,醋0.3-0.6份,青辣椒0.1-0.25份,酱油0.7-1份,白胡椒0.02-0.05,天味0.02-0.05份,绿豆馅21-25;(2)面胚:面粉50份,酵母0.5-1份,白糖粉7.5-10份,改良剂0.25份,盐0.5-1份,鸡蛋6.2-7.5份,奶粉2.5-5份,水24-28份,麦芽糖浆2-4份,油6-8份。
CN100500025A公开了一种以纳豆为主要原料制成的低能量营养食品冻干纳豆餐包,以纳豆为主要成分,配以发芽米、糙米、燕麦、荞麦等多纤维谷物,再加入紫菜、小鱼、小虾等海产品,添加芹菜、胡萝卜等蔬菜,添加西红柿、苹果等水果,添加酱油、盐等调味料,添加辣椒、花椒、茴香籽等辛香料,再添加VC等抗氧化剂。
CN103734631B公开了一种速食单餐包装专用冻干蔬果,该营养蔬果由下列重量份的蔬果原料得到,苹果20份-40份、香蕉20份-40份、梨20份-40份、梅5份-10份、草莓10份-20份、芹菜30份-50份、大蒜20份-30份、青菜30份-50份、胡萝卜10份-20份、豆类10份-20份、稻5份-10份、玉米5份-10份。该营养蔬果利用冷冻干燥技术对新鲜食材进行加工处理,完美地保存了食物的原始口味和营养价值,保鲜期极长,食用方法简单、安全,能够完全满足不同类型的需求。
CN104116074B公开了一种营养早餐,该营养早餐包括以下重量份的组分:黑豆4-8份,红枣2-4份,花生2-4份,黄豆4-8份,核桃1-2份,鸡蛋1-2份,海带1-1.8份,鲍鱼0.5-1份,玉米淀粉0.4-0.8份,鱼胶粉0.5-0.9份,凤眼果1-2份,仁稔1-2份,紫苏0.2-0.7份,生姜0.3-0.6份,柠檬0.5-2份,乳酸菌0.2-0.3份,β-环糊精0.1-0.2份。
CN103859251B公开了一种临床营养代餐条,由包括下述成分的原料烘焙制成:超微脱脂豆粕粉80-120份、鸡蛋20-40份、食盐0.5-1.5份、卵磷脂15-35份、山梨糖醇10-30份、聚葡萄糖5-25份、木糖醇5-15份、超微茶粉0.2-2份;所述的超微脱脂豆粕粉的细度为5μm≤D90<15μm。
WO2013/057229A1公开了一种用于在个体中治疗和/或预防超重和/或肥胖症的乳清蛋白胶束、乳清蛋白胶束用于在个体中增加饱腹感和/或餐后能量消耗的非治疗用途以及欲施用于超重或肥胖个体或施用于处于变得超重或肥胖的风险中的个体的食品组合物。
“混合谷物粉代餐对肥胖患者血脂变化的影响”,刘芳等,海南医学,2015年04期,公开了研究以混合谷物粉作为膳食代餐对肥胖患者血脂变化的影响,结论是混合谷物粉膳食作为一种高纤维低血糖指数代餐,对肥胖患者起到降低体重、血脂的作用。
无论在何种营养餐包中,膳食纤维或包含膳食纤维的食料基本上都是不可或缺的重要成分,膳食纤维的品质通常是决定营养餐包品质的主要因素之一,其对营养餐包的价格也有直接影响。
在现有技术中,所采用的膳食纤维或其食料通常吸收效果差,例如目前所用的膳食纤维通常不经过发酵来制备,或者是通过普通发酵方式来制备,制得的膳食纤维吸收效果差,对于普通食品例如饼干而言可能能够满足要求,但是对于营养餐包例如带餐包而言却难以达到要求。此外,目前使用的米粉往往粘性偏高,颜色偏暗,从而影响餐包冲调或煮制品的感官感受和外观。
另外,现有的营养餐包功能比较有限,保健功能、特别是特定的有针对性应用目的的保健功能较差。
本领域需要一种具有良好的膳食纤维吸收效果、感官感受和外观俱佳的功能性餐包。
发明内容
为了同时解决上述技术问题,本发明人经过深入研究和大量试验,通过联合研发,对相关营养成分进行了合理设计和搭配,提供了下面技术方案。
在本发明的一方面,提供了一种营养餐包,该营养餐包包含以下组分或者由以下组分构成:2-5重量份的膳食纤维粉,0.1-1重量份的米粉,0.5-1重量份的藕粉,0.1-2重量份的蛋白粉,和1-3重量份的脱水果蔬。
优选地,所述蛋白粉为豌豆蛋白、鱼蛋白粉或其混合物。更优选为豌豆蛋白和鱼蛋白粉的混合物,使得可以达到更好的营养均衡。当采用豌豆蛋白和鱼蛋白粉的混合物时,其二者重量比为1:3-3:1。
所述脱水果蔬优选为脱水苹果、脱水梨、脱水胡萝卜、脱水菠菜、脱水香菜、脱水葱、脱水莴苣等。
更优选为脱水苹果、脱水胡萝卜、脱水菠菜中的至少一种。更优选为三者的混合物,其比例可以为(0.1-1):(3-5):(1-2)重量比。
进一步优选地,脱水采取微波干燥、远红外干燥。这些干燥方式具有保存原材料的色、香,味和营养成分,食品不易变质、复水性好、重量轻、可在常温下贮藏等优点。
优选地,该营养餐包还包含如下中的一种或多种:1.0-5.0重量份的奶粉,0.1-0.2重量份的马铃薯全粉,0.1-0.5重量份的薏米粉。
优选地,所述马铃薯全粉为紫马铃薯全粉。该紫马铃薯全粉的加入,使冲调产品颜色呈淡紫色,有光泽,且色泽均一,具有极佳的色泽感官品质。
所述鱼蛋白粉优选通过包括如下步骤的方法制得:(1)取新鲜鱼,冷冻贮藏,贮藏温度为-15~-20℃;(2)生产前8-12h,将生产需要的冷冻鱼放预冷间解冻至-5~0℃,再用清水清洗;(3)将鱼绞切成肉糜,绞切期间可加入少量水,确保绞切均匀,无大块组织;(4)使鱼肉糜内源蛋白酶自溶,具体是在55℃,pH 6.0~8.0条件下保持4~12h,使鱼肉糜内源蛋白酶自溶;(5)加入外源蛋白酶,在pH 7.0~9.0、55~60℃温度下,搅拌酶解6-24h;(6)升温到70-85℃保温30-90min,水解度达到预定值后可加热灭酶;(7)将酶解液泵入分离机中,调整离心机转速为6000~10000r/min,离心后分离出上层初鱼油;(8)纯化:压滤得澄清酶解液;(9)浓缩喷雾干燥得鱼蛋白粉。优选地,喷雾干燥进风温度为180℃,出风温度为80℃,控制进液泵流量。
与一般鱼蛋白粉相比,该方法制得的鱼蛋白粉富含各种氨基酸例如天冬氨酸、谷氨酸、丝氨酸等,具有高的蛋白质利用率和氨基酸转化率。鱼蛋白粉呈浅白色粉末,香味浓郁,无苦味,可速溶于水,蛋白粉中蛋白质含量高达84.3%,脂肪含量最高为0.62%,富含小分子蛋白肽、氨基酸、核苷酸、维生素及微量元素,具有营养保健和调味的双重功效。
优选地,所述米粉、藕粉和膳食纤维粉分装在不同的料包中。优选地,所述米粉为熟米粉。最优选地,所述熟米粉为熟大米粉。
优选地,所述营养餐包还包含0.1-1重量份的蜂蜜。
优选地,所述营养餐包还包含0.001-0.1重量份的功能性添加剂。
在本发明的一个优选实施方式中,所述功能性添加剂是菊苣根粉。菊苣具有调血脂和降尿酸的功能,对高尿酸三酰甘油血症具有很好的调节作用,并且可明显改善由高嘌呤饮食引发的高尿酸血症,其作用机制可能是通过降低肝脏乙酰辅酶A羧化酶、脂肪酸合成酶以及黄嘌呤氧化酶活性,从而发挥综合调节尿酸的作用。
在现有技术中,菊苣根的功效已经得到广泛研究,并且菊苣根茶已有市售。然而,将菊苣根粉加入到营养餐包中尚未见报道。在本发明中,通过将菊苣根粉加入到营养餐包中,可以提高营养餐包的功能性,对特定使用人群更有针对性,例如对预防、缓解或控制高尿酸血症具有一定功效。
当然,还可以根据实际需要在营养餐包中加入适量的食盐、调味料等其它组分。
在本发明的一个优选实施方式中,所述米粉具有以下特性:当所述米粉按照1:5的重量比与水混合,并在60℃-80℃下以800rpm-1000rpm搅拌1-3min,然后冷却至20℃-45℃并在该温度下以200rpm-400rpm搅拌5-10min后,测得的粘度为1800cP-2800cP。更优选地,所述粘度为2000cP-2500cP。
优选地,所述米粉为改性米粉。
在本发明的另一方面,提供了一种制备前述营养餐包的方法,该方法包括将各组分分装在各自的料包中,然后将所述料包包装成营养餐包;或者将各组分混合在一起,包装成营养餐包。
优选地,所述料包的材质彼此相同或不同。
优选地,所述各组分在分装在料包中之前,进行杀菌处理。更优选地,所述杀菌采取的方法是微波杀菌。
竹笋是一种深受我国人们喜爱的传统食品,自古被当做“菜中珍品”。其味道清新、爽口、鲜美、营养丰富,向来有“素食第一名”之称。竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。竹笋含有18种氨基酸,其中8种为人体必需氨基酸,属于优质蛋白。此外其矿物质、维生素和胡萝卜素含量较多,为优良的保健蔬菜。竹笋不但富含多种营养物质,而且有较高的药用价值。中医认为竹笋性甘、微寒,能清热去痰,对咳嗽、高血压、便秘、糖尿病均具有一定疗效,是一种理想的膳食纤维原料。
随着生活水平的提高,人们所吃的食物越来越精细,但却导致了膳食纤维缺乏,从而引起各种疾病,如便秘、糖尿病、大肠癌、肥胖症等。特别是糖尿病和肥胖症的发病率呈逐年上升之势。膳食纤维由于具有较强的持水、持油能力,能螯合消化道的胆固醇,促进肠的蠕动。利于废物排出,减少有害物质的吸收,因此膳食纤维越来越受到人们的重视。我国膳食纤维研究工作起步较晚,高膳食纤维食品至今仍然非常缺乏。
为此,特别优选地,所述膳食纤维粉为竹笋膳食纤维粉。
更特别优选地,所述竹笋膳食纤维粉通过包括以下步骤的方法制得:(1)竹笋预处理:将新鲜竹笋剥皮、清洗、切片,预煮得到竹笋片;(2)发酵剂制备:将步骤(1)得到的竹笋片和水以质量比1:2备料,打浆过滤得到笋汁;向上述笋汁中加入其重量6%脱脂奶粉和5%的白砂糖,搅拌均匀,装入容器中;在90℃条件下水浴加热15min灭菌,冷却至室温形成培养基;以嗜酸乳杆菌和双歧杆菌体积比1:1为菌种,接种量为4%接种到上述培养基中得到接种浆,将接种浆放在厌氧培养箱中培养24h,温度为37℃,当pH为3.9-4.1是取出;(3)膳食纤维粉制备:过滤发酵剂,将笋渣漂洗,真空干燥,研磨至粉末状,120目过筛,得到竹笋膳食纤维粉。
本发明人经研究发现,从大量发酵菌种筛选出的所述嗜酸乳杆菌和双歧杆菌的复合使用,比单一使用时(相同总用量)具有更好的发酵分解效果,嗜酸乳杆菌和双歧杆菌具有特别良好的性能相互补充和协同效果。例如,在达到基本相同的分解效果的情况下,嗜酸乳杆菌和双歧杆菌的总用量比它们各自的单独用量可减少10-20%。
另外,在本发明中,对竹笋膳食纤维采用真空干燥,对高温干燥而言,提高了产品的持水力和膨胀力,同时提高了膳食纤维的品质,且干燥速率高,干燥均匀。根据本发明方法制得的竹笋膳食纤维粉,具有提高的营养价值,甚至还具有一定的药用价值也很高,富含竹笋膳食纤维的餐包的综合营养价值较高,还符合少年儿童的营养需求。将其加工成餐包时,其便利性与休闲性也符合了现代人对食品方便、快捷的需求。
如前文所述,本发明餐包中的米粉优选为改性米粉。
特别优选地,所述改性米粉通过下面方法制备:向米粉中添加基于改性米粉总重量计8.0-12.0%的淀粉,和基于改性米粉总重量计0.02-1.0%的单酸甘油酯,然后将获得的混合物进行挤出加工,获得改性米粉。
所述淀粉优选为交联改性淀粉,特别优选为淀粉和三偏磷酸钠形成的交联淀粉。所述淀粉优选为土豆淀粉或马铃薯淀粉。该交联改性淀粉优选通过下面方法制备:将土豆淀粉和基于该土豆淀粉计2.0-2.5wt.%重量计的三偏磷酸钠加入到蒸馏水中,搅拌均匀,然后用1-3M的碳酸钠溶液调节pH值为约10.5,再在约60℃下在加热乳化60-120min,过滤,水洗至接近pH值呈中性,然后干燥。
所述单酸甘油酯优选为基于棕榈油的单酸甘油酯,其可以商购获得。
本发明人经研究发现,淀粉的交联作用能够增强淀粉颗粒之间的氢键作用,因此,所述交联淀粉、特别是所述交联淀粉能抵抗高温和高剪切作用,从而降低分解性,改善米粉的粘度和结构性质,使米粉具有良好的流动性和韧性,具有降低的颗粒感,从而提高口感。
另外,本发明人发现,与常见的三酸甘油酯相比,单酸甘油酯具有特别良好的乳化作用,其能够抑制米粉中悬浮液的粘贴性,从而降低餐包在冲制时对容器器壁的粘贴,这样的效果出乎了事先预料。
由于淀粉和单酸甘油酯的共同作用,本发明的米粉在制成米粉凝胶时,当被舀起并在重力作用下自由流动时,米粉凝胶较软,不容易***并粘在容器或搅拌棒上,并且颜色更白。本发明的米粉在加入所述淀粉、尤其是交联淀粉后,粘合温度从原来的约82.1℃增加约9-10℃。由于粘性的降低、韧性的增强,本发明的餐包在使用时具有特别良好的搅拌与混合均匀分散性,从而冲调方便、口感爽滑。
所述挤出加工条件优选包括如下:将所述混合物加入到螺杆挤出机中,螺杆挤出机的长径比为20-30:1,螺杆压缩比为4:1;挤出机的机筒从前到后分成2个区(从物料进入开始),即1区和2区,螺杆转速为40-90rpm,1区温度为70℃,2区温度为100℃。由图1和2清楚地可以看出,通过该方法挤出的米粉表面光滑,而商业产品表现出由各加工条件(例如普通研磨)产生的较粗糙的表面。本发明的米粉制成米线时在蒸熟后也不易粘在一起,而市售米线在烹饪时往往会粘在一起。此外,由于挤出机中采用具有温度差的机筒区域划分,与单一挤出温度相比,温度的变化使米粉颗粒的韧性提高,制成的米线具有较低的硬度和较高的拉伸强度。
附图说明
图1是根据现有技术的研磨方法得到的米粉的显微放大图;
图2是根据本发明的挤出方法得到的米粉的显微放大图;
在上述图中,放大倍率为1000倍,标尺尺度为10μm。
具体实施方式
以下是说明本发明的具体实施例,但本发明并不限于此
实施例1
竹笋膳食纤维粉的制备:将新鲜竹笋(购自江西吉安)剥皮、清洗、切片,预煮得到竹笋片;将得到的竹笋壳打浆过滤得到笋汁;向上述笋汁中加入其重量6%脱脂奶粉和5%的白砂糖,搅拌均匀,装入容器中;在90℃条件下水浴加热15min灭菌,冷却至室温形成培养基;以嗜酸乳杆菌和双歧杆菌体积比1:1为菌种,接种量为4%接种到上述培养基中得到接种浆,将接种浆放在厌氧培养箱中培养24h,温度为37℃,当pH为3.9-4.1时取出;过滤发酵剂,将笋渣漂洗,真空干燥,研磨至粉末状,120目过筛,得到竹笋膳食纤维粉。
实施例2
向米粉(福临门品牌,购自中粮集团,产地辽宁盘锦)中添加基于改性米粉总重量计10.0%根据上文所述方法制得的土豆交联改性淀粉,和基于改性米粉总重量计0.3%的单棕榈酸甘油酯(购自杭州拓目有限公司),然后将获得的混合物进行挤出加工,获得改性米粉。
实施例3
将0.8重量份根据实施例2制备的米粉、0.5重量份的藕粉(购自杭州采芝斋食品有限公司)、1重量份的鱼蛋白粉(购自上海海健堂生物科技有限公司的深海鳕鱼胶原蛋白粉),0.3重量份的脱水苹果(购自兴化市天农果蔬食品有限公司),0.5重量份的脱水胡萝卜(购自兴化市天农果蔬食品有限公司),0.5重量份的脱水菠菜(购自兴化市天农果蔬食品有限公司)和5重量份根据实施例1制备的膳食纤维粉分别进行微波杀菌处理,然后分别分装在无菌料包中,再组配在一起形成营养餐包。
实施例4
该实施例与实施例3的区别仅在于营养餐包中还包含经杀菌处理的菊苣根粉料包,菊苣根粉的含量为0.02重量份。
随机抽样选择河南省中医院健康体检中心轻度痛风(即高尿酸血症)男性患者100例。研究对象签署知情同意书同意参与本次干预调查,纳入标准的受试者均无严重肝脏和肾脏疾病。两组受试者干预后比较观察组和对照组服用本发明营养餐包3个月后检测相关生化指标。
营养干预对参与研究的患者先进行单纯随机抽样,分为实验组和对照组各50例,通过单盲方法,给予观察组早餐营养餐包两包,替代普通早餐服用,50例对照组仅给予正常早餐饮食,每包餐包能量为180kCal。
在50例实验组中,均反映本发明的营养餐包在冲调后口感爽滑,无颗粒感,分散快,便于调制,不易粘附于冲调容器器壁。3个月后,研究发现治疗组尿酸指标均呈下降趋势,与治疗前比较差异具有统计学意义,其中尿酸值由实验前的416-450mol/L区间普遍下降到312~410mol/L正常区间,说明本发明的营养餐包在控制或缓解高尿酸血症指标上具有正向作用。
本书面描述使用实例来公开本发明,包括最佳模式,且还使本领域技术人员能够制造和使用本发明。本发明的可授予专利的范围由权利要求书限定,且可以包括本领域技术人员想到的其它实例。如果这种其它实例具有不异于权利要求书的字面语言的结构元素,或者如果这种其它实例包括与权利要求书的字面语言无实质性差异的等效结构元素,则这种其它实例意图处于权利要求书的范围之内。在不会造成不一致的程度下,通过参考将本文中参考的所有引用之处并入本文中。
Claims (10)
1.一种营养餐包,该营养餐包包含以下组分:2-5重量份的膳食纤维粉,0.1-1重量份的米粉,0.5-1重量份的藕粉,0.1-2重量份的蛋白粉,和1-3重量份的脱水果蔬。
2.根据权利要求1所述的营养餐包,其中所述蛋白粉为豌豆蛋白、鱼蛋白粉或其混合物。
3.根据权利要求1或2所述的营养餐包,其中该营养餐包还包含0.1-1重量份的蜂蜜。
4.根据前述权利要求中任一项所述的营养餐包,其中所述米粉具有以下特性:当所述米粉按照1:5的重量比与水混合,并在60℃-80℃下以800rpm-1000rpm搅拌1-3min,然后冷却至20℃-45℃并在该温度下以200rpm-400rpm搅拌5-10min后,测得的粘度为1800cP-2800cP。
5.根据权利要求4所述的营养餐包,其中所述测得的粘度为2000cP-2500cP。
6.根据权利要求4或5所述的营养餐包,其中所述米粉为改性米粉。
7.一种制备根据前述权利要求中任一项所述的营养餐包的方法,该方法包括将各组分分装在各自的料包中,然后将所述料包包装成营养餐包;或者将各组分混合在一起,包装成营养餐包。
8.根据权利要求7所述的方法,其中所述料包的包材材质彼此相同或不同。
9.根据权利要求7或8所述的方法,其中各组分在分装在料包中之前,进行杀菌处理。
10.根据权利要求9的方法,其中所述杀菌采取的方法是微波杀菌。
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