应用生物技术开发婴幼儿全谷粒营养食品  

Exploitation of Infant Whole Grain Cereals by Biotechnology

作　　者：郑燕丹[1] 袁凤娟 巫志强 郑立冰 

机构地区：[1]揭阳职业技术学院,广东揭阳522000 [2]广东东泰乳业有限公司,广东揭阳522000

出　　处：《食品研究与开发》2015年第20期56-59,共4页Food Research and Development

基　　金：广东省揭阳市产业技术研究与开发资金计划项目(201321)

摘　　要：在大量研究开发生产婴幼儿米粉等辅助食品的团队和设备基础上,应用生物技术手段酶解工艺开发新一代婴幼儿全谷粒营养食品。采用无辐射处理的新鲜籼米全粒米,在粉碎、糊化工艺基础上,中温α-淀粉酶酶解5 min后,滚筒干燥筒体温度调节为117℃~122℃,蒸汽介质为0.45 MPa^0.5 MPa,料液流速为8.6 L/min,转速为2 r/min^6 r/min,得到的产品白色近透明片状,干燥松散,有独特谷香味。对产品进行营养成分和质量标准的检测,各项标准均满足婴幼儿谷类辅食食品的要求。On the basis of researching and manufacturing kinds of infant rice cereals ,we focused on the exploiting of infant whole grain cereals in this research.The raw materials,whole grains,was fresh and with nonradiative.After the process of shattering and gelatinization,we addedα-amylase to enzymolysis for 5 minutes. Then in the roller drying process,the barrel temperature was 117 ℃-122℃. Steam pressure was 0.45 MPa-0.5 MPa.Velocity of flow was 8.6 L/min.And the barrel rotation rate was 2 r/min-6 r/min. Product was white flake,nearly transparent,with special grain spiciness.We also checked the nutritional ingredient and quality standard of the product.All index was satisfy for the requirements of infant cereals.

关 键 词：婴幼儿 全谷粒 营养食品 酶解 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]