增强婴幼儿免疫功能食品研究与开发

范文编号:SW182  范文字数:11611,页数:20   附任务书，开题报告，文献综述

摘  要：功能性食品是指对人类具有营养保健功能的食品，是21世纪食品工业发展的重点。随着社会的发展，人们已认识到了饮食对健康的重要性；在计划生育基本国策的影响下，一个家庭只有一个孩子，“望子成龙”、“望女成凤”是天下父母的普遍心态，更加要求了现代营养品可以增强婴幼儿的抵抗力，增强婴幼儿体质，有强健的体魄才能更好的学习，才能成龙成凤。现在科技的进步已使一些功能性食品的工业化生产成为可能。
 文章主要研究增强免疫功能食品的开发过程，安全性，功能性组分以及含组分的功能材料比例和该食品的特性，并探讨增强免疫功能食品的开发中遇到的相关问题，及产生相关对策和市场销售的前景。

关键词：功能食品；产品开发；安全性；市场前景。

Abstract: Functional food is a means to human has nutrition and health functions of food, is the key point for the 21st century food industry development. With the development of society, people have recognized the importance of diet on health. Under the influence of the basic national policy of family planning, a family there is only one child. “hopes that a son will grow up to be successful”, “hopes for the daughter to grow up into a phoenix” is the world parents' universal point of view, even more requested the modern nutriment to be possible to strengthen babies and infants' resistivity, strengthened the babies and infants physique, had the strong body and spirit to be able a better study, could Cheng Long become the phoenix. Now the technical progress has caused some Functional food possibly to produce into the industrialization.
The article main research on enhancing the immune function food of the development process, safety, functional components as well as including the component functional materials proportion and this food's characteristic, and discusses the related question in the development which enhancing the immune function food, and has the related countermeasure and the market prospect.
Keywords: functional foods; product development; security; market prospects.

目  录
中文摘要……………………………………………………………………………I
英文摘要……………………………………………………………………………II
目录…………………………………………………………………………………III
1. 绪论………………………………………………………………………………1
   1.1 前言…………………………………………………………………………1
   1.2 研究背景……………………………………………………………………1
   1.3 功能材料介绍………………………………………………………………2
       1.31 胡萝卜……………………………………………………………… 2
       1.32 巴西蘑菇…………………………………………………………… 4
       1.33 牛初乳……………………………………………………………… 5
2. 实验部分…………………………………………………………………………9
   2.1 功能食品开发与研究………………………………………………………9
       2.11 功能性食品开发…………………………………………………… 9
    2.2 功能材料复配工艺………………………………………………………  9
      2．21 牛初乳粉的生产工艺……………………………………………… 9
      2．22  巴西蘑菇和胡萝卜粉生产工艺……………………………………10
      2．23   食品生产加工工艺过程………………………………………… 10
  2.3 功能食品色泽和口感的调试……………………………………………… 11
3. 结果与讨论……………………………………………………………………  12
  3.1 生产工艺中存在问题及改进方法……………………………………… 12
        3.11材料比例…………………………………………………………… 12
    3.12 消毒方法的改进…………………………………………………… 13
        3.13 粉碎方法的改进……………………………………………………14
        3.14 干燥的要求…………………………………………………………14
4. 总结与展望………………………………………………………………………15
   4.1 总结…………………………………………………………………………15
   4.2 展望…………………………………………………………………………15
致谢………………………………………………………………………………… 16
参考文献…………………………………………………………………………… 17

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