婴幼儿配方米粉的研制

哈尔滨商业大学毕业设计（论文）

婴幼儿配方米粉的研制

学生姓名王璐

指导教师徐树来

专业食品科学与工程

学院食品工程学院

2009年 6 月 15 日

Graduation Project (Thesis)

Harbin University of Commerce

Studies and Development of Infant Formula Rice Flour

Student Wang Lu

Supervisor Xu Shulai Specialty Food Science and Engineering School Harbin University Of Commerce

2009-06- 15

毕业设计（论文）任务书

毕业设计（论文）审阅评语

毕业设计（论文）审阅评语

毕业设计（论文）答辩评语

摘要

本文选用优质大豆、大米等谷物为主要原料，利用挤压膨化加工技术，并强化多种微量元素，研制出适合断乳期婴幼儿食用的配方米粉。通过对米粉配方、试验工艺过程的研究和筛选，确定了米粉的最优配方为：大豆分离蛋白粉20%，大米50%，蛋黄粉20%，豆油2%，白砂糖8%。以此为配方，在原料含水量13%的条件下经挤压膨化加工获得的米粉淀粉糊化度达86.1%；蛋白质表观消化率为99.2%。

研究及测试结果表明：该产品的配方营养合理，卫生安全，易于被机体消化吸收，适合婴幼儿的生理及饮食特点。

关键词：婴幼儿；配方米粉；蛋白质消化率；淀粉糊化度

Abstract

In this dissertation, infant formula rice for weaning period infant was studied and produced by extrusion processing technology. During the experiment, the high-quality beans, rice and other cereals as main raw material were chosen, strengthen a wide range of trace elements were adopted. By formula experiment, the optimal formula was determined: soy protein isolate powder 20%, rice 50%, 20% egg yolk powder, soybean oil 2%, 8% sugar. The product made from the13% water content raw materials by the extrusion processing obtained the ideal result, the starch gelatinization degree of 86.1% and the apparent protein digestibility was 99.2%.

Research and test results showed that the product has lots of characteristic as follow: a reasonable formula nutrition, health security, digesting easily and absorption by the body, suitable for infants and young children's physical and dietary characteristics.

Key Words：Infants and young children; formula rice flour; protein digestibility; degree of starch gelatinization

目录

摘要 ................................................................................................................................ I Abstract ................................................................................................................................. II 1 绪论 (1)

1.1婴幼儿营养米粉国内外的研究现状 (1)

1.1.1国外研究状况 (1)

1.1.2国内研究现状 (1)

1.1.3婴幼儿食品安全问题 (2)

1.2婴幼儿营养 (2)

1.2.1婴幼儿生长发育特点 (2)

1.2.2婴幼儿营养需要特点 (3)

1.2.3婴幼儿的膳食 (4)

1.2.4辅助食品的添加 (4)

1.3婴幼儿膳食标准 (4)

1.4营养强化配方设计的标准和依据 (5)

1.5研究的目的及意义 (5)

2 实验部分 (7)

2.1实验材料 (7)

2.2试剂与设备 (7)

2.2.1主要试剂 (7)

2.2.2主要设备 (7)

2.3实验内容及分析方法 (8)

2.3.1实验内容 (8)

2.3.2分析方法 (9)

2.3.3单因素实验 (12)

2.3.4营养强化量的计算 (12)

3 结果与讨论 (14)

3.1配方的确定 (14)

3.1.1 原料的选取 (14)

3.1.2 配方一的确定 (14)

3.1.3 配方二的确定 (14)

3.2单因素实验结果 (15)

3.2.1 A组含水量对膨化效果的影响 (15)

3.2.2 B组含水量对膨化效果的影响 (16)

3.2.3 C组含水量对膨化效果的影响 (18)

3.3测定蛋白质消化率 (19)

3.4测定淀粉糊化度 (20)

3.5营养素强化 (20)

3.6基本化学成分分析 (21)