用全蛋粉作为挤压婴幼儿食品营养增补剂研究

发布时间：2020-12-07 16:47

　　给婴幼儿提供充分的营养对维持他们的健康是极为重要的,不能够从食品中吸收足够的营养对他们的发育是有害的。在婴幼儿期营养缺乏正影响世界上很大一部分人群,因此FAO制定了在食品中添加营养物的发展计划来挑战在婴幼儿中的营养不良现象。谷物（如大米）、豆类（如大豆）、果蔬（胡萝卜）等的营养特性可以通改良或者处理（如挤压技术）使之能够更有利于人们食用。挤压蒸煮技术现在已经被广泛的应用于动植物食品原料制作速食食品。婴幼儿食谱利用本地最廉价的食品资源来制定。用来做为食品营养添加的食品原料主要有大米、大豆、胡萝卜、全蛋粉以及麦芽糊精来做为三种婴幼儿食品配方（WF₁,WF₂和WF₃）的原料。这三种婴幼儿食品配方的混合为水分10%原料分别在100,110和120℃进行挤压,挤压主要预先焙烤混合全蛋粉和麦芽糊精的原料赋予其热粘弹性、化学营养特性、提高氨基酸和氮溶解指数。用市场上销售的婴幼儿食品以及GB 10770-1997的营养标准和本研究中的三种婴幼儿食品进行对比。三种配方在混合料中营养成份如下:蛋白质:17.16,18.38,和18.05%;... 

【文章来源】：江南大学江苏省 211工程院校 教育部直属院校

【文章页数】：73 页

【学位级别】：硕士

【文章目录】：
ACKNOWLEGEMENT
TABLE OF CONTENTS
ABSTRACT（English）
ABSTRACT（Chinese）
CHAPTER 1
    1-1 GENERAL INTRODUCTION
    1-2 LITERATURE AND REVIEW
        1-2-1 Rice
            1-2-1-1 Chemical composition
            1-2-1-2 Rice uses
            1-2-1-3 Rice flour
            1-2-1-4 Rice in baby foods
        1-2-2 Soybean
            1-2-2-1 Chemical composition
            1-2-2-2 Soybean uses
            1-2-2-3 Soybean flour
            1-2-2-4 Soybean in Baby food
        1-2-3 Carrot
            1-2-3-1 Chemical composition
            1-2-3-2 Carrot uses
        1-2-4 Egg
            1-2-4-1 World Production
            1-2-4-2 Egg powder（Dehydration）
            1-2-4-3 Dried plain whole egg
            1-2-4-4 Egg uses
    1-3 Research work status in the world
    1-4 Energy density and Nutrition Distribution of weaning food
    1-5 Problem statement
    1-6 Justification of the research
    1-7 Board objectives
    1-8 Specific objectives
CHAPTER 2
    2-1 PRELIMINARY TREATEMENT OF RAW MATERIALS
        2-1-1 INTRODUCTION
    2-2 MATERIALS AND METHODS
        2-2-1 Raw materials
        2-2-2 Methods
            2-2-2-1 Moisture
            2-2-2-2 Protein
            2-2-2-3 Fat
            2-2-2-4 Ash
            2-2-2-5 Carbohydrates
            2-2-2-6 Calorific value
            2-2-2-7 Amino acids
            2-2-2-8 Fatty acids analysis
            2-2-2-9 Minerals
            2-2-2-10 Thermal analysis
    2-3 Results and discussion
        2-3-1 Chemical composition
        2-3-2 Minerals
        2-3-3 Fatty acid composition
        2-3-4 Thermal analysis
        2-3-5 CONCLUSION
CHAPTER 3
    3-1 PROCESSING TECHNOLOGY OF RICE,SOYBEAN AND CARROT FLOURS
    3-2 INTRODUCTION
    3-3 MATERIALS AND METHODS
    3-4 Materials
        3-4-1 Chemical analysis
        3-4-2 Processing technology of raw rice,soybean and carrot flours
        3-4-3 Weaning food Formulation
        3-4-4 Cost of raw ingredients
        3-4-5 CONCLUSION
CHAPTER 4
    4-1 EXTRUSION OF WEANING FOODS
    4-2 ITRODUCTION
    4-3 MATERIALS AND METHODS
        4-3-1 Extrusion process
        4-3-2 Chemical composition
        4-3-3 Thermal analysis
        4-3-4 Pasting properties
        4-3-5 Nitrogen solubility（NS）
        4-3-6 In vitro protein digestibility（IVPD）
        4-3-7 Amino acid analysis
        4-3-8 Water absorption capacity
        4-3-9 Bulk Density
        4-3-10 Sensory evaluation
        4-3-11 Microbiological analysis
            4-3-11-1 Sample preparation
            4-3-11-2 Determination of total plate count（TPC）
            4-3-11-3 Determination of yeast and mould
        4-3-12 Statistical analysis
    4-4 RESULTS AND DISCUSSION
        4-4-1 Chemical composition
        4-4-2 Thermal analysis
        4-4-3 Pasting properties
        4-4-4 Amino acid analysis
        4-4-5 Nitrogen solubility
        4-4-6 Bulk density and Water absorption profile
        4-4-7 Sensory
        4-4-8 Carbohydrates analysis
        4-4-9 Fatty acid analysis
        4-4-10 Microbiological analysis
        4-4-11 CONCLUSION
CHAPTER 5
    5 GENERAL CONCLUSIONS AND RECOMMENDATION
        5-1 General conclusions
        5-2 Recommendation
REFERENCES
APPENDIX-Ⅰ
    Ⅰ.Media composition
        Table A-Ⅰ Composition of plate count Agar（PCA）
        Table A-Ⅱ Composition of Potato Dextrose Agar（PDA）
PUBLICATION



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