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食品与发酵工业  2021, Vol. 47 Issue (1): 293-302    DOI: 10.13995/j.cnki.11-1802/ts.026452
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婴幼儿营养包组成及质量控制现状分析
祁立波1, 吴超1, 钟利敏2, 尚珊1, 董秀萍1, 林松毅1*
1(大连工业大学,国家海洋食品工程技术研究中心,辽宁 大连,116034)
2(赣州市全标生物科技有限公司,江西 赣州,341100)
Analysis of the research status of infant nutrition package production technology
QI Libo1, WU Chao1, Zhong Limin2, SHANG Shan1, DONG Xiuping1, LIN Songyi1*
(1.Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China)
(2.Ganzhou Quanbiao Biological Technology Co.LTD,Ganzhou 341100,China)
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摘要 微量营养素的缺乏是一个全球性的问题,我国为改善贫困儿童营养状况加大了营养补充品的研制,并提出了“营养包”的概念。通过对基料、矿物质、维生素等成分进行配比,实现了婴幼儿营养包的功能化及专项化。随着人们对营养包需求的不断增加,营养包的复配原料已由豆粉、乳粉等扩展到谷物类粉末基料。同时,添加DHA或益生元等功能性强化婴幼儿营养包也相继出现。然而,婴幼儿营养包在销售或贮存过程中会出现营养素衰减及氧化哈败等质量问题,通常采取微胶囊包埋法来提高营养素及脂肪的稳定性。统计实验表明营养包可改善婴幼儿生长发育状况,尤其是对婴幼儿贫血状况的改善。此外,研究人员还发现,婴幼儿服用营养包后偶发不良反应现象。文章针对婴幼儿营养包的组成成分及其质量的控制和对功效的影响进行了详细分析,以期为婴幼儿营养包的进一步发展提供参考。
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祁立波
吴超
钟利敏
尚珊
董秀萍
林松毅
关键词:  婴幼儿营养包  成分组成  成分稳定性  营养素衰减    
Abstract: The shortage of micronutrients is a global problem.In order to improve the nutritional status of poor children,Chinese government have developed an effective nutritional supplement and put forward the concept of “nutrition package”.Infant nutrition packs can be functional and specialized by different ratios of base materials,minerals,vitamins and other components.With the rapid development of nutrition package,the composition of its base material has not been limited to soybean powder,milk powder,etc.,and the use of cereal powder as the base material of nutrition package has emerged.At the same time,functional components such as DHA or prebiotics can be added to the nutrition package for infants and young children.However,during storage and sale,nutrient attenuation and oxidation have been noticed in the nutrition package.Therefore,the microencapsulation method has been applied to improve the stability of attenuated nutrients and fats in nutrient packs.A large number of statistical experiments show that adding nutrition package has a good effect on improving the growth and development of infants,among which the most significant one is improving the anemia status of infants.A low rate of adverse reactions was also found after taking the nutritional package.By reviewing the components,quality controlling,and the functional effects of the nutrition package,this study may provide useful information for the development of the nutrition package.
Key words:  Infant nutrition package    component composition    component stability    nutrient attenuation
收稿日期:  2020-12-13      修回日期:  2020-12-20                发布日期:  2021-02-03      期的出版日期:  2021-01-15
基金资助: 三个保健食品产品开发及三项营养包产品的技术改进(合同号2017082)
作者简介:  硕士,高级工程师(林松毅教授为通讯作者,E-mail:linsongyi730@163.com)
引用本文:    
祁立波,吴超,钟利敏,等. 婴幼儿营养包组成及质量控制现状分析[J]. 食品与发酵工业, 2021, 47(1): 293-302.
QI Libo,WU Chao,Zhong Limin,et al. Analysis of the research status of infant nutrition package production technology[J]. Food and Fermentation Industries, 2021, 47(1): 293-302.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026452  或          http://sf1970.cnif.cn/CN/Y2021/V47/I1/293
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