低聚果糖在婴幼儿配方乳粉中的稳定性研究  

Study on the Stability of FOS in Infant Formula Milk Powder

作　　者：张媛媛[1,2] 王娟 舒刚强 王坚 王俊平 ZHANG Yuanyuan;WANG Juan;SHU Gangqiang;WANG Jian;WANG Junping(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Aumix Dairy Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津澳斯乳业有限公司,天津300308

出　　处：《农产品加工》2021年第8期12-14,共3页Farm Products Processing

摘　　要：低聚果糖属于低聚糖,被作为营养物质广泛地添加到婴幼儿配方乳粉中。通过长期稳定性试验方法重点分析评价了保质期内的婴幼儿配方乳粉中低聚糖及其他营养物质含量变化情况,结果表明低聚果糖的衰减率约为10%。同时,通过对低聚果糖、维生素、矿物质及其他可选择成分的衰减情况进行分析比对,确认保质期内的婴幼儿配方乳粉中低聚果糖的衰减率较低,可有效保障婴幼儿配方乳粉的营养稳定性和食用安全性。研究结果为低聚果糖的工业化应用提供了理论依据。Fructooligosaccharides are oligosaccharides and widely added to infant formula milk powder as alternative nutrients.This experiment was mainly to verify the changes of nutrient content in infant formula milk powder during the shelf life through long-term stability test method,and the attenuation rate of FOS was confirmed to be about 10%.Meanwhile,the attenuation of FOS vitamins,minerals and other optional components were analyzed and compared.It has been confirmed by experiments that the decrease rate of fructooligosaccharides in infant formula milk powder in the shelf life was relatively low,which could effectively guarantee the nutritional stability and food safety of infant formula milk powder.The results provide a theoretical basis for the industrial application of fructooligosaccharides.

关 键 词：低聚果糖 婴幼儿配方乳粉 稳定性 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]