基于海参肽的肿瘤全营养配方食品的工艺及质量标准研究  

Study on the Process and Quality Standard of Cancer Nutritionally Complete Food Based on Sea Cucumber Peptides

作　　者：赵姗 周晶晶 陈金铭 李洪福 刘春艳 ZHAO Shan;ZHOU Jingjing;CHEN Jinming;LI Hongfu;LIU Chunyan(College of Pharmacy,North China University of Science and Technology,Tangshan 063210,China)

机构地区：[1]华北理工大学药学院,河北唐山063210

出　　处：《食品安全导刊》2023年第5期139-144,共6页China Food Safety Magazine

摘　　要：目的:开发一种含海参肽的肿瘤全营养配方食品。方法:利用LINGO软件设计配方,比较不同制备工艺的成品状态,参照国家标准分析成品质量,制定海参肽配方食品的质量标准。结果:基础配方中蛋白质>32 g/100 g,脂肪>22 g/100 g,碳水化合物<46 g/100 g,选择性添加核苷酸(0.55 g/100 g);维生素和矿物质以复配形式加入,添加量为0.51 g/100 g、6.56 g/100 g;阿斯巴甜作甜味剂(43.75 mg/100 g),黄原胶作稳定剂(0.08 g/100 g),剂型为粉剂,预混料法为制备工艺。结论:成品感官评价较高,各组分均一稳定;参照《食品安全国家标准特殊医学用途配方食品通则》(GB 29922—2013)、《食品安全国家标准乳粉》(GB 19644—2010)制定了本配方技术要求方面的质量标准。Objective:To develop a kind of cancer nutritionally complete food containing sea cucumber peptides.Method:Design the formula by using LINGO software,compare the state of finished products with different preparation process,analyze the quality of finished products with reference to national standards,and develop the quality standard of sea cucumber peptide formula.Result:Protein>32 g/100 g,fat>22 g/100 g,carbohydrate<46 g/100 g in the base formula.Selective addition of nucleotides(0.55 g/100 g);vitamins and minerals added in the form of compound,the addition amount of 0.51 g/100 g,6.56 g/100 g;aspartame as a sweetener(43.75 mg/100 g)and xanthan gum as stabilizer(0.08 g/100 g),the dosage form is powder,the premix method is the preparation process.Conclusion:The finished product has a high sensory evaluation and the components were homogeneous and stable;the quality standard for the technical requirements of this formula is formulated with reference to GB 29922—2013 and GB 19644—2010.

关 键 词：肿瘤全营养配方食品 海参肽 工艺研究 质量标准 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]