铁强化剂对豆奶粉的感官影响研究  

Study on Sensory Effects of Iron Nutrition Fortifiers on Soy Milk Powder

作　　者：狄蕊[1] 霍军生[2] 魏峰[1] 孙静[2] 于波[2] 

机构地区：[1]黄山学院化学系,黄山245041 [2]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《中国粮油学报》2011年第5期18-21,共4页Journal of the Chinese Cereals and Oils Association

基　　金：黄山学院科学研究(2006xkjq009)

摘　　要：考察了3种铁营养强化剂对豆奶粉感官和酸度等理化指标的影响。通过"三点检验"试验表明,添加乙二胺四乙酸铁钠(NaFeEDTA)的豆奶粉和没有添加铁强化剂的豆奶粉在感官上没有显著差异,而添加了乳酸亚铁和硫酸亚铁的奶粉,却存在显著差异。采用"量值估计法"对添加NaFeEDTA、乳酸亚铁、硫酸亚铁的豆奶粉进行评分表明,3种铁强化剂对无糖和含糖豆奶粉的外观颜色、组织状态和冲调性无显著影响,含NaFeEDTA豆奶粉在气味、滋味方面的感官评价得分要明显高于乳酸亚铁和硫酸亚铁。通过理化检测发现,各种铁强化剂对豆奶粉的酸度和含水量几乎无影响。This study measured the effects of three iron nutrition fbrtifiers on the sensory, physical and chemical indicators of soy milk powder. The three-point test was adopted to detect the sensory effects on the soy milk powder. The results showed that there was no significant difference between the soy milk powders with and without NaFeEDTA, but there were significant difference for ferrous lactate and ferrous sulfate. Then, the magnitude estimation method was used to observe the sensory effects of NaFeEDTA, ferrous lactate and ferrous sulfate on soy milk powder. It was found that the iron fortifiers did not significantly affect appearance, color, organizational state and solubility between sugar -free or sugar soy milk powders. NaFeEDTA got much higher score than ferrous sulfate and ferrous lactate in taste. The experiments that detected the effects of iron fortifiers on the pH and water of the soy milk powder suggested that all these iron fortifiers did not show significant influence.

关 键 词：铁强化剂 豆奶粉感官 

分 类 号：R155.1[医药卫生—营养与食品卫生学]