短肽免疫增强型临床营养乳剂的配方和制备工艺研究  

Formulation and Manufacturing Technology for Immunity Enhancing Peptide Emulsion

作　　者：魏振承[1] 徐志宏[1] 池建伟[1] 张名位[1] 张雁[1] 李健雄[1] 唐小俊[1] 张瑞芬[1] 

机构地区：[1]广东省农业科学院农业生物技术研究所农业部功能食品重点开放实验室广东省农产品加工公共实验室,广州510610

出　　处：《中国粮油学报》2009年第7期120-123,共4页Journal of the Chinese Cereals and Oils Association

基　　金：农业科技成果转化资金项目(2006GB2E000219);广东省科技计划项目(0711224900012)

摘　　要：研究了影响短肽免疫增强型临床营养乳剂稳定性的因素,确定了加工短肽免疫增强型临床营养乳剂的配方和最佳工艺。得到的短肽免疫增强型临床营养乳剂呈黄白色,均匀,无分层现象,口感良好。短肽免疫增强型临床营养乳剂的氮源为优质水解乳清蛋白,并且添加多种可增强免疫功能的活性物质,中链甘油三酯和长链甘油三酯比例合理,含有人体所需的维生素和矿物质,可口服或管饲,能满足需要提高免疫力的病人的营养需求。Factors affecting the stability of immunity enhancing peptide emulsion were investigated, and the formulation and optimal processing parameters of the peptide emulsion were determined. High quality whey protein hydrolysate was used as nitrogen source in the peptide emulsion, and several immunity enhancing active substances were supplemented, the proportion of medimn chain triglyceride and long chain triglyceride were reasonably balanced. The peptide emulsion obtained is yellow white, with good uniformity and good taste, and contains minerals and vitamins essential for hmnan body. It can be taken orally or administered by tube feeding, and be able to meet the various nutrient requirements of patients who need to improve immunity.

关 键 词：短肽 免疫 营养乳剂 制备 工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]