辅食溶豆的制备、物理性质及货架期内营养素的衰减  

Preparation, physical properties and nutrient decay during shelf life ofsupplementary food melts

作　　者：董福月 王文风 陈思 丁丽丽 邓淑玲 李森 DONG Fuyue;WANG Wenfeng;CHEN Si;DING Lili;DENG Shuling;LI Sen(Weihai Ziguang Youjian Technology Co.,Ltd.,Weihai 264206,Shandong China;Weihai Ziguang Technology Park Co.,Ltd.,Weihai 264206,Shandong China)

机构地区：[1]威海紫光优健科技股份有限公司,山东威海264206 [2]威海紫光科技园有限公司,山东威海264206

出　　处：《中南民族大学学报(自然科学版)》2025年第3期327-333,共7页Journal of South-Central Minzu University(Natural Science Edition)

基　　金：山东省创新基金资助项目(201940510002)。

摘　　要：为探讨辅食溶豆性质及加速试验期间营养素的衰减,以乳粉、乳清蛋白粉、营养素为主要原料,淀粉、单,双甘油脂肪酸酯、果胶、海藻糖等为辅料,通过冷冻真空干燥、充氮包装等制作了辅食溶豆,并研究了其性质(硬度、脆度、比重和复水时间与市售产品对比)和在加速试验状态下,产品中营养素的稳定性情况.结果表明:辅食溶豆性质与市售竞品接近;在温度(37±2)℃、相对湿度RH为75.00%±5.00%、避免光线直射条件下,6个月内辅食溶豆中营养素均有一定程度的衰减,但营养素含量均在标准范围内.这预测了辅食溶豆货架期的营养素变化规律,为其产品研发提供了有用的参考.In order to investigate the properties of a complementary food melt and the nutrient decay during the accelerated test,complementary food melts were prepared by freeze vacuum drying using milk powder,whey protein powder and nutrients as the main raw materials and starch,monoglyceride and diglyceride fatty acid ester,pectin and trehalose as the auxiliaries.The food package was filled with nitrogen and the properties,including hardness,brittleness,specific gravity,and rehydration time compared with commercial products,and the stability of nutrients in the product under accelerated tests were studied.The results showed that the properties of the supplementary food melts were close to those of the competitive products in the market.Under a temperature of(37±2)℃,a relative humidity 75.00%±5.00%,and under the condition of avoiding direct sunlight,the nutrients in the supplementary food melts declined to a certain extent during 6 months,but the nutrient content was still within the standard.It revealed the changes of nutrients in the supplementary food melts during the shelf life,and provided useful reference for its research and development.

关 键 词：溶豆 辅食标准 真空冷冻干燥 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]