| The infant’s nutrition will be easily affected during the weaning stage, this stage is the fastest development and biggest change stage in life, and is the crucial stage of intelligenc e development, therefore a lot of nutriments are need to ensure growth and development.In China, the traditional nutritional rice paste is low in protein which will lead to a lack of protein for baby after wearing.There are a huge output of soybean, corn&millet in China but their nurtritional potentical are not fully tapped. It is possible to mixture the commonly used commercial cereals with cheap source of plant protein food (such as beans) in infant food. Cereal is lack of lysine type but contains a lot of sulfur-containing amino acid. Oppositely, soy foods is rich in lysine, but lack of sulfur-containing amino acids. Because of the greatly nutritional development of such product, this distribution is very helpful.This paper illustrates the development of formula, technology and quality assessment for new type of nutrition rice paste with addition of soybean, corn, millet, which can provide better nutritional supplement for infant baby.The gelatinization characteristics were evaluated on series of formula with different type and content of soybean or grains and with different baking conditions. Two factorial experimental design was used to evaluate rice paste mixed with single grain. Soybean power, corn flour&miller flour was individually added into rice paste with ratio5%、10%、15%、20%of each one, steamed in a container, and bakedwith temperature135℃of both ground fire and surface fire. Multi-factorial test was used to evaluate rice paste mixed with two grains Soybean flour and corn flour, soybean flour and rice flour, corn flour and rice flour were added into rice paste at levels of5%,10%, forming a (22)*3reciprocal chiasma, steamed for30mins, then put into the oven with the ground fire of135℃and backing time of3min,5min,10min,15min. Single-factor test was used to evaluate rice paste added with three grains, namely soybean flour, corn flour and rice flour in4formula optimized previously, and steamed for30mins, then put into the oven with the ground fire of135℃and backing time of3min,5min,10min,15min. Gelatinization properties and stability were evaluated by measuring the iodine blue value and centrifugal sedimentation rate of rice pastes. SPSS17.0software was used for data analysis and chart analysis. The iodine blue value test results on the two factorial experiments showed that different grain types proportions, and10min baking time all significantly affected pasting property. Added with soybean flour10%,corn flour5%, millet flour5% of10min backing time has the closest characteristic with rice meal iodine blue value.Multivariate tests of two grains showed that the soybean flour ratio*corn flour radio、soybean flour radio*millet flour radio、corn flour radio*millet flour radio of10min、15min have great effect to gelatinization characteristics. Added soybean flour10%+corn flour5%、soybean flour10%+millet flour10%、millet flour10%+corn flour5%of15min baking time is most close to rice flour in terms of gelatinization property.Single factorial tests of3kinds of grains showed that the types of grain significantly affected gelatinization when baked with3min and10min, the effect was ever great when baked with15min. Chart analysis confirmed that formula of soybean flour10%+corn flour5%+millet flour5%is most close to rice flour in terms of gelatinization property. The test results for iodine blue value are in positive correlations with the chart analysis. Chart analysis also confirmed that sample with15min baking is close to rice meal iodine blue value. The test results for iodine blue value are in positive correlations with the chart analysis.In the test of centrifugal sedimentation rate, the samples showed low centrifugal sedimentation rate, reflecting good stability. Test on two factorial experiment samples showed that rice pastes enriched with grains is most stable when baked with15min. Multivariate tests of two kinds of grains showed the proportions of the soybean flour*millet flour, corn flour*millet flour showed improved stability when baked with10min. Single factor test on formula with three grains showed that four formula is most stable when baked with10min. Judging from the chart analysis, centrifugal sedimentation rate of most formula were lower than pure rice formula, suggesting great stability.Results of sensory evaluation by organoleptic evaluation team led to conclusion that formula added with soybean flour10%+corn flour5%, millet flour5%, backing in10min is the most excellent.The newly developed formula of nutrition rice paste enriched with soybean and grains were further evaluated for their nutritional values using vitamins and trace elements nutrition scoring method (NSF) and protein nutritional value evaluation method. NSF results suggested that seven kinds of formula, namely soybean flour20%,15%, soybean flour10%+corn flour10%, soybean flour10%+corn flour5%+millet flour5%, soybean flour10%+millet10%, oybean flour10%+corn flour5%, and soybean flourl0%+millet5%, had Vitamin E and trace elements scores more than100%. All formula had thiamin, riboflavin, niacin, iron, zinc and calcium scores below100%. Calcium is the lowest scored element among them.The protein nutritional value of the formula was evaluated with the essential amino acids scores, biological value, nutrition index and SRCAA. The results indicated that the five formula of soybean flour20%, soybean flour15%, soybean flour10%+millet flour10%, soybean flour10%+millet flour5%, soybean flour10%+corn flour5%+millet5%had relatively high nutritional value.The author analysis these4formula through gelatination characteristics, stability, sensory evaluation, nutritional evaluation and have the result that the best baking time is10min&the best formula is soybean flour10%+corn flour5%+millet flour5%,soybean flour10%+millet flour10%&soybean flour10%+millet flour5%. |
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