婴幼儿营养米粉中营养物质稳定性的研究  

Studies on the Stability of Nutrients in Nutritional Rice Noodles for Infants

作　　者：张荣彬 戴志勇 李梦怡 陈振桂 任国谱[1] Zhang Rongbin;Dai Zhiyong;Li Mengyi;Chen Zhengui;Ren Guopu(School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004;Engnice Holding Group Co.,Ltd.,Changsha 410000)

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]英氏控股集团股份有限公司,长沙410000

出　　处：《中国食品学报》2022年第1期251-262,共12页Journal of Chinese Institute Of Food Science and Technology

摘　　要：通过对婴幼儿营养米粉稳定性的研究,为婴幼儿营养米粉货架期的预测、确定和产品储存以及产品配方、加工技术的改进提供参考。依据化学动力原理设计试验,在温度(37±2)℃,湿度(75±5)%条件下贮藏样品6个月,以加快营养素衰减变质速度,检测各营养素指标,探究婴幼儿营养米粉中营养素的稳定性。结果表明,维生素中的VA、VC、VB1和泛酸的稳定性较差,平均衰减率为47.60%,42.59%,26.70%和28.30%,VD、VE、VB2、VB6、VB7、VB9、VB12和烟酸的稳定性较好。矿物质营养中钠元素的稳定性差,最大衰减为40.00%,钙、铁、锌、钾和磷保持稳定,无明显变化。部分营养素虽在加速试验中呈衰减趋势,但均在合格范围。部分指标可在后期配方设计时进行调整。Through the research on the stability of infant nutritional rice noodles,it provides reference for the prediction and determination of the shelf life of infant nutritional rice noodles,product storage,and the improvement of product formula and processing technology.According to the chemodynamic principle,the samples were stored at the temperature(37±2) ℃ and humidity(75±5) % for 6 months to accelerate the rate of nutrient decay and deterioration,and the nutrient indicators were tested to investigate the stability of nutrients in nutritional rice noodles for infants.The results showed that the stability of VA,VC,VB1 and pantothenic acid in vitamins was poor,with an average attenuation rate of 47.60%,42.59%,26.70% and 28.30%,VD,VE,VB2,VB6,VB7,VB9,VB12 and niacin were stable.The stability of sodium in mineral nutrition was poor,with a maximum attenuation of 40.00%,while calcium,iron,zinc,potassium and phosphorus remain stable without significant changes.Although some nutrients showed a decay trend in the accelerated test,they were all within the qualified range.Some indicators can be adjusted in the later formulation design.

关 键 词：婴幼儿营养米粉 营养素指标 维生素 加速试验 稳定性 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]