| Brewing compound formula nutritional powder for infant is a new type of baby weaning food made from rice.The demand for high-quality infant nutritional rice powder has become a rigid need as about 20 million babies are born nationwide each year.Whereas,there are some constraints on formulation,material and process.Based on the background,to meet the energy and nutrition needs of weaned infants,rice and mung bean are used as raw materials in this research,and extrusion technology is applied that can produce a low-cost and high-quality weaning food.We study the following aspects in this thesis:(1)Based on the sensory evaluation of extrudates and amino acid score,the optimum ratio of the reactants is determined with the result: the mass ratio of rice to mung bean is 7:3.(2)By selecting the range of process parameters through a single factor,and performing response surface method optimization experiments,the optimal parameters in the extrusion-expansion process can be obtained: the five-zone barrel temperature is 175?,the screw speed is 450 r/min,and the material content The amount of water is 14%.(3)By scanning electron microscope,RVA,FTIR spectrometer,X-ray diffraction,IVNDFD tests,and based on the study and analysis of the properties of the extruder under the optimal process can be known that: The original oval grain structure of starch in the raw material was destroyed,the fraction and roughness of extruded surface increased,and the density decreased.The gelatinization time of infant puffed nutritious rice power is the shortest which is consistent with weaned infants ready-to-eat food position.The peak viscosity and disintegration values are higher,while the recall value is smaller and the taste value is higher.Actually,the infant expanded nutrient rice maintains the original characteristic of starch outside the peak.The characteristic absorption peak of COO-appeared in the vicinity of 1546 cm-1 and 1437 cm-1,which shows that carboxylate was produced in extrusion process.Strong diffraction peaks were found at the diffraction angles of 7.4°,12.5° and 20.5°.Meanwhile,the crystalline form of starch changed from A to V.The digestibility rate of infantile expanded nutritional rice powder was higher than the infant nutritional rice powder in market with the digestibility of 90.21% and 86.96%,respectively(p<0.05).(4)The research on the formula design of hedged infant complex nutrition powder,and the Mixture design in Design Expert fully illustrate the interaction between the three different materials as the paraboloid 3D Surface Graph of the arch is obtained by D-Optional method.The highest sensory score of the product is 73.00(full score is 80)when mixed puffing powder,skim milk powder and sucrose content are 52%,46% and 2% respectively.(5)Compared with the original material,the digestibility of protein in infant compound nutrition rice powder,there is a significant improvement.The digestibility of infant nutritional powder and infant nutritional rice powder are 91.37% and 88.14% respectively.The digestibility rate after digestion is significantly different(P<0.05).(6)With the results of sensory index,nutritional index,flushing index and microbial index of the final product can be known that all the indexes of infant nutrition powder are qualified and totally meet the industry standard of GB 10769-2010(infant cereal supplement).Therefore,the compound formula infant nutritional powder obtained in this study provides a new idea for the development of infant weaning food industry. |
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