給嬰幼兒提供充分的營養(yǎng)對維持他們的健康是極為重要的,不能夠從食品中吸收足夠的營養(yǎng)對他們的發(fā)育是有害的。在嬰幼兒期營養(yǎng)缺乏正影響世界上很大一部分人群,因此FAO制定了在食品中添加營養(yǎng)物的發(fā)展計劃來挑戰(zhàn)在嬰幼兒中的營養(yǎng)不良現(xiàn)象。谷物（如大米）、豆類（如大豆）、果蔬（胡蘿卜）等的營養(yǎng)特性可以通改良或者處理（如擠壓技術(shù)）使之能夠更有利于人們食用。擠壓蒸煮技術(shù)現(xiàn)在已經(jīng)被廣泛的應(yīng)用于動植物食品原料制作速食食品。嬰幼兒食譜利用本地最廉價的食品資源來制定。用來做為食品營養(yǎng)添加的食品原料主要有大米、大豆、胡蘿卜、全蛋粉以及麥芽糊精來做為三種嬰幼兒食品配方（WF₁,WF₂和WF₃）的原料。這三種嬰幼兒食品配方的混合為水分10%原料分別在100,110和120℃進行擠壓,擠壓主要預(yù)先焙烤混合全蛋粉和麥芽糊精的原料賦予其熱粘彈性、化學營養(yǎng)特性、提高氨基酸和氮溶解指數(shù)。用市場上銷售的嬰幼兒食品以及GB 10770-1997的營養(yǎng)標準和本研究中的三種嬰幼兒食品進行對比。三種配方在混合料中營養(yǎng)成份如下:蛋白質(zhì):17.16,18.38,和18.05%;... 

【文章來源】：江南大學江蘇省 211工程院校 教育部直屬院校

【文章頁數(shù)】：73 頁

【學位級別】：碩士

【文章目錄】：
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



本文編號：2903578