特殊医学全营养配方食品货架期内品性评价  

Evaluation of Quality Properties during Shelf Life of Special Medical Whole Nutrition Formulations

作　　者：孙婉婷 汪玉芬 王赛 陈炫宏 董雷超 周泉城[1,2] SUN Wanting;WANG Yufen;WANG Sai;CHEN Xuanhong;DONG Leichao;ZHOU Quancheng(Department of Food Science,School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049;Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products,Zibo 255049)

机构地区：[1]山东理工大学农业工程与食品科学学院食品科学系,淄博255049 [2]农产品功能化技术山东省高校重点实验室,淄博255049

出　　处：《食品工业》2020年第11期344-348,共5页The Food Industry

基　　金：山东省重点研发计划项目(医用食品专项计划)(17YYSP033,2018YYSP017);淄博市校城融合发展计划项目(9001-117173);山东省重点研发计划(2019GNC106084);2019年山东理工大学招远工业技术研究院创新研究基金(9101-219194);山东省研究生教育管理项目(117009);山东理工大学研究生教育创新团队项目(4053-218049),山东理工大学研究生教育创新计划项目(116011),山东理工大学校级教学项目(116042)。

摘　　要：特殊医学全营养配方食品因其独特功能、显著经济和社会效益日益成为研究重点。然而,对其货架期营养素衰减和流变性能等品性变化规律及相关影响作用、重要性鲜见报道。因此,通过加速试验模拟测评货架期,测定样品15种营养素和流变性,揭示营养素及流变性影响规律,从而对样品品性作出评价。测定结果表明,在货架期内各营养素衰减率均较低,呈现出较高的稳定性。其中:宏量营养素、矿物质稳定性最高,在整个货架期内基本无衰减;维生素族元素衰减率较高,但均低于1%。营养物质稳定性由强到弱为:宏量营养素>常量元素>微量元素>维生素。此配方食品具有剪切变稀特性,且触变性较小。试验结果为特殊医学食品行业的发展提供理论依据和实践指导参考。Special medical whole nutrition formulations had become the focus of research because of their unique functions,significant economic and social benefits.However,there were few reports on the changes of shelf life nutrient attenuation and rheological properties and their effects on quality.About 15 kinds of nutrients and rheological properties of the samples were measured through accelerated experiment simulation and evaluation of shelf life.The results showed that the attenuation rate of each nutrient was low during the shelf life and showed high stability.Among them,macronutrients and minerals had the highest stability and basically no attenuation during the whole shelf life.Vitamin group element decay rate was higher,but all were lower than 1%.The stability of nutrients from strong to weak was as follows:macronutrient>macronutrient>microelement>vitamin.This formula had shear thinning properties and little thixotropy.The results provided theoretical basis and practical guidance for the development of special medical food industry.

关 键 词：特殊医学全营养配方食品 货架期 品性 稳定性 流变性 营养素 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.4[轻工技术与工程—食品科学与工程]