婴幼儿配方仿制乳稳定性和营养值的研究

论文摘要

在许多发展中国家牛奶供应匮乏,但花生、小米等农产品的产量很大,然而,其加工产品却很少。儿童,尤其是婴幼儿摄入蛋白质的量严重不足。本文成功地以花生、小米为丰要原料制备了具有牛奶类似组成且营养全面的新型婴幼儿配方仿制乳,从而能为5年龄以下的儿童提供必需的营养补充。先将花生和小米磨成浆,然后在花生奶和小米奶中添加脱脂奶粉、糊精、玉米油和卵磷脂,而制得婴幼儿配方仿制乳。使用动植物蛋白质比例为1:l、2:1和3:1的三种花生和小米的混合物开发一种高营养值和低成本的配方,从而作为营养缺乏儿童的食品。研究了稳定剂、热处理(77℃、82℃和87℃)和均质压力(13MPa、26 MPa、39 MPa)对产品黏度、颗粒大小、视觉稳定性和悬浮稳定性的影响。研究了由花生和小米制得的婴幼儿配方仿制乳的各种参数。结果表明,固体小米最佳的提取条件是:浸泡温度25℃,浸泡时间59min,浸泡物料和水的比例为1:1,研磨时物料和水的混合比例为l:6。花生磨浆的最适条件是:烘烤温度120℃,时间lOmin,浸泡温度25℃,时问6h,浸泡物料和水的比例1:2,磨浆时温度为60℃,物料和水的混合比例为l:8。考虑到理化性质和感观评定的结果,最佳的配方为:动植物蛋白质比为2:1,花生奶41.24%,小米奶50.92%,脱脂奶粉4.10%,麦芽糊精2.66%,卵磷脂O.12%和玉米油0.96%。婴幼儿配方仿制乳配方的组分为:水分含量86.74%,蛋白质2.70%,脂肪2.75%,灰分0.47%,碳水化合物7.34%,265.09千焦的热量。相比于商业配方“雅士利”和CODEX标准而言,该配方是可以做为婴幼儿配方的。该配方是筛选了不同的稳定剂和乳化剂,添加0.02%卡拉胶的配方与“雅士利”相比,其悬浮稳定性好、黏度低。DSC热力学分析显示,婴幼儿配方仿制乳和商业配方“雅士利”中蛋白质变性温度分别为110.75℃和118.4l℃,变性焓变分别为2339.002J/g,3498.73J/g。相比于商业配方“雅士利”的氨基酸组分,婴幼儿配方仿制乳中富含所有必需氨基酸。HPLC测定结果显示婴幼儿配方仿制乳中含有乳糖5.44mg/ml,麦芽糖1.65 mg/ml,葡萄糖1.27mg/ml和蔗糖0.62mg/ml。婴幼儿配方仿制乳和商业配方“雅士利”中不饱和脂肪酸含量分别为79.93%和50.37%。婴幼儿配方仿制乳中油酸和亚油酸含量分别为35.90%和42.41%,高于商业配方“雅士利”中的含量(分别为28.98%和18.74%)。这些结果表明婴幼儿配方仿制乳是油酸和亚油酸的良好来源,同时它也是高品质蛋白质的良好来源。

论文目录

• DECLARATION
• CERTIFICATION
• DEDICATION
• ACKNOWLEDGEMENTS
• ABSTRACT
• CHINESE ABSTRACT
• CONTENTS
• LIST OF TABLES
• LIST OF FIGURES
• CHAPTER 1 GENERAL INTRODUCTION AND LITERATURE REVIEW
• 1.1 GENERAL INTRODUCTION
• 1.2 LITERATURE REVIEW
• 1.2.1 Peanut
• 1.2.1.1 World production
• 1.2.1.2 Nutritional quality
• 1.2.1.3 Peanut uses
• 1.2.1.4 Bioactive components of peanuts
• 1.2.2 Millet
• 1.2.2.1 Origin and history
• 1.2.2.2 World production
• 1.2.2.3 Chemical composition
• 1.2.2.4 Food utilization
• 1.3 JUSTIFICATION OF THE RESEARCH
• 1.4 OBJECTIVES OF THIS RESEARCH
• CHAPTER 2 RAW MATERIALS ANALYSIS
• 2.1 INTRODUCTION
• 2.2 MATERIALS & METHODS
• 2.2.1 Materials
• 2.2.1.1 Raw materials
• 2.2.1.2 Instruments and Equipments
• 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
• 2.2.2.9 Minerals
• 2.2.2.10 Thermal analysis
• 2.3 RESULTS & DISCUSSIONS
• 2.3.1 Chemical composition
• 2.3.1.1 Minerals
• 2.3.1.2 Amino acid analysis
• 2.3.1.3 Fatty acids
• 2.3.2 Thermal analysis
• 2.4 CONCLUSION
• CHAPTER 3 PROCESSING TECHNOLOGY OF PEANUT MILK
• 3.1 INTRODUCTION
• 3.2 MATERIALS & METHODS
• 3.2.1 Peanuts
• 3.2.2 Compositional measures
• 3.2.3 Protein Solubility vs Roasting
• 3.2.4 Soluble Proteins
• 3.2.5 Soaking
• 3.2.6 Peanut Milk Preparation
• 3.2.7 Experimental Design
• 3.3 RESULTS & DISCUSSION
• 3.3.1 Protein Solubility
• 3.3.2 Soaking
• 3.3.3 Extraction Ratio
• 3.3.4 Chemical composition
• 3.3.4.1 Amino acids
• 3.3.4.2 Minerals
• 3.3.5 Thermal analysis
• 3.4 CONCLUSION
• CHAPTER 4 PROCESSING TECHNOLOGY OF MILLET MILK
• PART ONE: INVESTIGATION OF FACTORS ASSOCIATED WITH MILLET SOLIDS EXTRACTION
• 4.1 INTRODUCTION
• 4.2 MATERIALS & METHODS
• 4.2.1 Millets
• 4.2.2 Enzyme
• 4.2.3 Experimental design
• 4.2.4 Statistical analysis
• 4.2.5 Millet extracts preparation
• 4.2.6 Compositional measures
• 4.2.7 Viscosity
• 4.3 RESULTS & DISCUSSION
• 4.3.1 Diagnostic checking of the fitted models
• 4.3.2 Factors effects with respect to responses
• 4.3.3 Optimization
• 4.4 CONCLUSION
• PART TWO: MILLET MILK PROCESSING & COMPONENTS
• 4.5 INTRODUCTION
• 4.6 MATERIALS & METHODS
• 4.6.1 Raw material
• 4.6.2 Processing technology
• 4.6.3 Chemical composition
• 4.7 RESULTS AND DISCUSSION
• 4.7.1 Protein composition
• 4.7.2 Mineral analysis
• 4.7.3 Carbohydrates analysis
• 4.7.4 Thermal analysis
• CHAPTER 5 PROCESSING TECHNOLOGY OF MILLET AND PEANUT BASED MILK FOR CHILDREN
• 5.1 INTRODUCTION
• 5.2 MATERIALS AND METHODS
• 5.2.1 Raw materials
• 5.2.2 Manufacturing of the mixtures
• 5.2.3 Stabilization of the mixtures
• 5.2.3.1 Screening of stabilizers
• 5.2.3.2 Evaluation of stabilizers
• 5.2.3.3 Experimental design
• 5.2.3.4 Heat –processing in bottles after homogenization
• 5.2.3.5 Chemical analyses
• 5.2.3.6 Physical analyses
• 5.2.3.7 Viscosity
• 5.2.3.8 Suspension stability
• 5.2.3.9 Color
• 5.2.3.10 Particles size measurement
• 5.2.3.11 Sensory evaluation
• 5.2.3.12 Microbiological analysis
• 5.2.3.13 Procedure for analysis
• 5.3 RESULTS AND DISCUSSION
• 5.3.1 Screening of stabilizers
• 5.3.2 Effects of homogenization pressures on physical properties of different formulas
• 5.3.2.1 Viscosity
• 5.3.2.2 Suspension stability and visual stability
• 5.3.2.3 Particles size measurement
• 5.3.3 Heat –processing in bottles after homogenization
• 5.3.3.1 Total solids
• 5.3.3.2 Suspension and visual stability
• 5.3.3.3 Viscosity
• 5.3.4 Chemical composition
• 5.3.4.1 Proximate analysis of prepared formulas and commercial formula
• 5.3.4.2 Amino acid composition
• 5.3.4.3 Fatty acids composition
• 5.3.4.4 Carbohydrates analysis
• 5.3.5 Thermal analysis
• 5.3.6 Colour
• 5.3.7 Sensory evaluation
• 5.4 CONCLUSION
• GENERAL CONCLUSION
• RECOMMENDATIONS
• REFERENCES
• PAPERS PUBLISHED