乳剂型全营养食品配方及其水溶性维生素稳定性研究  

Study on the emulsion type total nutrition formula food and stability of water-soluble vitamins

作　　者：董海胜 刘同方[1] 沈起兵 张国文 臧鹏 于燕波[1] DONG Haisheng;LIU Tongfang;SHEN Qibing;ZHANG Guowen;ZANG Peng;YU Yanbo(Space Science and Technology Institute(Shenzhen),Shenzhen 518117,China;Key Laboratory of Space Nutrition and Food Engineering,China Astronaut Research and Training Center,Beijing 100094,China)

机构地区：[1]深圳市绿航星际太空科技研究院,广东深圳518117 [2]中国航天员科研训练中心航天营养与食品工程重点实验室,北京100094

出　　处：《包装与食品机械》2022年第4期44-49,共6页Packaging and Food Machinery

基　　金：广东省重点领域研发计划(2019B020213002)。

摘　　要：为探讨乳剂型特殊医学用途配方食品在储存过程中水溶性维生素的稳定性,依据特殊医学用途配方食品通则,并参考中国居民膳食营养素参考摄入量系列标准进行配方设计;综合利用配料、乳化、均质、脱气、灌装及灭菌工艺,得到乳剂型全营养配方食品。采用国家标准检测方法,对产品加速试验储存过程中营养素稳定性进行研究。结果表明,维生素C、维生素B1、维生素B12、叶酸、生物素、泛酸及烟酸等含量呈现逐渐降低趋势,其中,维生素C、烟酸和生物素平均衰减速率在试验考察的前期大于后期,维生素B12、叶酸及泛酸平均衰减速率在试验考察的后期大于前期,维生素B1平均衰减速率前期与后期一致,维生素B2及维生素B6在储存期间含量相对稳定。因此,在配方设计时,应考虑适当的冗余,并根据工艺特点添加不同形式的维生素强化剂。研究结果为乳剂型特殊医学用途配方食品的产品配方设计及工艺开发提供基础依据。In order to explore the stability of water-soluble vitamins in emulsion formula foods for special medical purposes during storage,under the guidance of the general rules of formula food for special medical purposes and based on the standards of dietary nutrient reference intakes of Chinese residents,the formula was designed.By combined application of ingredients blending,emulsification,homogenization,degassing,filling and sterilization processes,the emulsion-type total nutrition formula food was developed.The nutrients stability during the accelerated storage of the product was studied by the national standard method.The results show that the contents of vitamin C,vitamin B1,vitamin B12,folic acid,biotin,pantothenic acid and niacin show a gradual decrease trend.Among them,the average decay rate of vitamin C,niacin and biotin in the early stage of the experimental investigation was greater than that in the late stage.The average decay rate of vitamin B12,folic acid and pantothenic acid in the late stage of the experimental investigation was larger than that in the early stage.The average decay rate of vitamin B1 was the same during the experiment.The contents of vitamin B2 and vitamin B6 were relatively stable during storage.Therefore,it was necessary to consider appropriate redundancy in the formula design,and add different forms of vitamin fortifiers according to the process characteristics.The research results provide a basis for formula design and process development of emulsion type total nutrition formula food products.

关 键 词：乳剂 特殊医学用途配方食品 水溶性维生素 稳定性 

分 类 号：TS218.2[轻工技术与工程—粮食、油脂及植物蛋白工程]