Oxidative rancidity preventing and controlling technique for bean-based calcium nutrient enrichment food

Abstract

The invention provides a new oxidative rancidity preventing and controlling technique for a bean-based calcium nutrient enrichment food. According to the new oxidative rancidity preventing and controlling technique, 20-50% of calcium carbonate is used as a core material, and 40-85% of soybean flour, 10-20% of maltodextrin and 5-15% of malt syrup are used as composite wall materials, and the new oxidative rancidity preventing and controlling technique comprises the following steps of performing heating at 70-90 DEG C for dissolving, performing uniform mixing, wherein the content of solids in raw material liquid is 15-40%; performing homogenizing treatment on the dissolved material liquid for 15-25min, wherein the homogenizing pressure is 25-30MPa; and finally, preparing micro-encapsulation calcium through a spray drying technique, wherein the entrapping rate is as high as 90% or above. The micro-encapsulation calcium prepared by the technical method can effectively prevent acceleration of oxidation, caused by that free calcium ions generated by a strengthening agent are in direct contact with fat in nutrient bags, and can prevent or alleviate generation of rancidity caused by fat oxidation of the nutrient bag, so that the quality stability of nutrient bag products is guaranteed.

Description

[0001] one. technical field [0002] The technical field of oxidative rancidity prevention and control of nutritionally fortified food. 2. Background technology [0003] (1). Nutrient package for complementary food for infants, referred to as "nutrition package", is a supplement containing a variety of micronutrients (vitamins and minerals, etc.), with or without food base or other auxiliary materials, added in (6 ~36) month-old infants and young children can be used in ready-to-eat supplementary food, and can also be used for (37-60) month-old children. [0004] The nutrition package is a product made of not less than 70% instant soybean powder, adding various micronutrients, and adding or not adding whole milk powder. Since the raw soybean flour and whole milk powder contain a certain amount of polyunsaturated fatty acids (linoleic acid, linolenic acid), these unsaturated fats are prone to free radical reactions during storage, resulting in oxidative deterioration, produci...

AI Technical Summary

Problems solved by technology

Since the raw soybean flour and whole milk powder contain a certain amount of polyunsaturated fatty acids (linoleic acid, linolenic acid), these unsaturated fats are prone to free radical reactions during storage, resulting in oxidative deterioration, producing peroxides, aldehydes, etc. Or carboxylic acid and other substances, not only make the nutritional package produce a nasty smell, but also cause great harm to the body of infants and young children and seriously affect the quality of the product, bringing huge losses to the manufacturer