特医食品蛋白质组件的研制  

Development of Special Medical Food Protein Components

作　　者：吴洪宾 张振中 宋站立 蔺丽丽 WU Hongbin;ZHANG Zhenzhong;SONG Zhanli;LIN Lili(Shandong Harvey Pharmaceutical Co.,Ltd.,Heze 274000,China)

机构地区：[1]山东哈维药业有限公司,山东菏泽274000

出　　处：《现代食品》2025年第1期57-60,66,共5页Modern Food

摘　　要：目的:针对10岁以上需要补充蛋白质的人群,研发一种特医蛋白质组件配方食品。方法:通过测定原料的理化性质对蛋白质组件主要原料进行筛选,依据氨基酸比值系数分(Score of Ratio Coefficient of Amino Acid,SRCAA)设定配方后,采用正交试验对混合工艺进行优化,并利用加速试验研究产品的稳定性。结果:分离乳清蛋白IWPI 90和大豆分离蛋白SUPRO 787 IP适宜作为蛋白质组件配方食品的蛋白原料,配比为59.7∶40.3时,SRCAA值最高;最优混合工艺为混合时间20 min、混合频率35 Hz、装量330 kg,该工艺制备的产品稳定性高,混合均匀度达到98.68%。结论:本研究开发的特医蛋白质组件配方食品不仅满足国家相关标准要求,还拥有独特的营养成分和核心技术,为相关企业干法工艺生产特医蛋白质组件提供了理论与实践依据。Objective:Develop a special medical protein component formula for people over the age of 10 who need to supplement protein.Method:The main raw materials for protein components were screened by determining the physicochemical properties of the raw materials,and after the formulation was set based on the score of ratio coefficient of amino acid(SRCAA),the mixing process was optimized using orthogonal tests,and the stability of the product was investigated using accelerated tests.Result:The results showed that isolated whey protein IWPI 90 and soybean isolated protein SUPRO 787 IP are suitable as protein ingredients for protein component formulations,and the highest SRCAA value was obtained at the ratio of 59.7∶40.3,and the optimal mixing process parameters were mixed with a mixing time of 20 min,a mixing frequency of 35 Hz,and a loading capacity of 330 kg,which resulted in a high stability of the product,with a uniformity of mixing up to 98.68%.Conclusion:The formulated food products with special medical protein components developed in this study not only meets the requirements of relevant national standards,but also possesses unique nutritional composition and core technology,which provides a theoretical and practical basis for relevant enterprises to produce special medical protein components by dry process.

关 键 词：特医食品 蛋白质组件 配方筛选 混合均匀性研究 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]