有机婴幼儿营养米粉配方优化及其食用和营养消化特性研究

Optimization of Organic Infant Nutrition Rice Flour Formula and Its Edible and Nutritional Digestive Characteristics

目的:提高有机婴幼儿营养米粉所提供蛋白质的营养质量,使婴幼儿吃到的第一口辅食更具营养。方法:通过添加有机乳粉、豌豆蛋白粉、绿豆蛋白粉和有机复合谷物粉4款配料,从蛋白质营养价值角度分析18种氨基酸分布情况,比较氨基酸评分模式和氨基酸比值系数分的高低得到较优配方;同时,对比分析优化前后产品的食用和营养消化特性。结果:添加豌豆蛋白粉的产品氨基酸分布满足氨基酸评分模式的含量要求,且氨基酸比值系数分为79.47,比未添加蛋白质原料的产品高43%,粒径分布均匀,冲调性和口感较好,经过模拟体外消化后抗氧化能力提升了55%,蛋白质水解率差异不显著。结论:添加豌豆蛋白粉既可以保持产品良好的食用特性,也可以提升整体营养价值。

Objective:To improve the nutritional quality of protein provided by organic infant nutrition rice flour and make the first bite of complementary food more nutritious for infants.Method:Four ingredients organic milk powder,pea protein powder,mung bean protein powder and organic complex grain powder were added,and the distribution of 18 kinds of amino acids was analyzed from the perspective of protein nutritional value,and the amino acid scoring patterns and amino acid ratio coefficients were compared to obtain the optimal formula.At the same time,the edible and nutrient digestion characteristics of the products before and after optimization were compared and analyzed.Results:The amino acid distribution of the products supplemented with pea protein powder met the content requirements of the amino acid scoring model,and score of the amino acid ratio coefficient was 79.47,which was 43%higher than that of the products without added protein raw materials.The particle size distribution was uniform,the impact and taste were good,and the antioxidant capacity was increased by 55%after simulated in vitro digestion,while the protein hydrolysis rate was not significantly different.Conclusion:It can be concluded that the addition of pea protein powder can not only maintain the good edible characteristics of the product but also improve the overall nutritional value of the product.