复配稳定剂对全营养乳剂稳定性的影响
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摘要
全营养乳剂是一种营养全面均衡的液体食品,能够为特殊状态下的人群提供能量和营养,适合作为特殊人群的唯一的营养来源或膳食补充剂。试验研究了卡拉胶、黄原胶和微晶纤维素这三种稳定剂单一使用和复配使用时对全营养乳剂稳定性的影响。在考察了单一稳定剂对全营养乳剂稳定性影响基础上,采用Box-Behnken设计考察复配稳定剂对全营养乳剂稳定性的影响。结果发现:卡拉胶、黄原胶和微晶纤维素最佳复配添加量分别为0.03%,0.02%和0.25%。当稳定剂总添加量为0.3%时,制备的全营养乳剂稳定性最好,其脂肪上浮率及离心沉淀率最小分别为2.4%和4.33%,因此该稳定剂为全营养乳剂的最佳复配稳定剂。
Dietary nutritional emulsion is a nutritionally balanced liquid food that provides energy and nutrition to people in special conditions. It is suitable as the sole source of nutrition or dietary supplement for special populations. The effects of carrageenan, xanthan gum and microcrystalline cellulose on the stability of the product are investigated. On the basis of single factor experiment, using the Box-Behnken design could explore compound stabilizer on the stability of dietary nutritional emulsion. The results show that the optimum dosage of carrageenan, xanthan gum, and microcrystalline cellulose is 0.03%, 0.02% and 0.25%, respectively, and total amount of mixture is 0.3%. Under this condition, the minimum fat floating rate and the minimum centrifugal sedimentation rate of dietary nutritional emulsion are 2.4% and 4.33%, respectively. The mixing stabilizer is the best stabilizer for dietary nutritional emulsion.
Dietary nutritional emulsion is a nutritionally balanced liquid food that provides energy and nutrition to people in special conditions. It is suitable as the sole source of nutrition or dietary supplement for special populations. The effects of carrageenan, xanthan gum and microcrystalline cellulose on the stability of the product are investigated. On the basis of single factor experiment, using the Box-Behnken design could explore compound stabilizer on the stability of dietary nutritional emulsion. The results show that the optimum dosage of carrageenan, xanthan gum, and microcrystalline cellulose is 0.03%, 0.02% and 0.25%, respectively, and total amount of mixture is 0.3%. Under this condition, the minimum fat floating rate and the minimum centrifugal sedimentation rate of dietary nutritional emulsion are 2.4% and 4.33%, respectively. The mixing stabilizer is the best stabilizer for dietary nutritional emulsion.
引文
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[12]赵谋明,孔静,刘丽娅,等.黄原胶/CMC复合稳定剂对酪蛋白乳液稳定性的影响[J].吉林大学学报(工学版),2012,42(5):1343-1348.
[13]薛玉清,舒成亮,余立意,等.微晶纤维素特性及其在中性乳饮料中的应用研究[J].食品安全质量检测学报,2016,7(8):3143-3147.
[14]李向东,刘佳,于丽华,等.稳定剂在含乳饮料加工中的应用[J].食品与发酵工业,2010,36(12):76-79.
[15]罗玲泉.稳定剂的复配对酸乳饮料稳定性的影响[J].食品与发酵工业,2008(9):163-167.
[2]林丹丹.老年营养不良患者肠内营养护理干预有效性观察[J].淮海医药,2017,35(3):355-357.
[3]陈佳捷,倪玲,包斌,等.肠内营养的研究进展及临床应用[J].食品工业科技,2013,34(2):382-386,391.
[4]BLOCK G,JENSEN C D,NORKUS E P,et al.Usage patterns,health,and nutritional status of long-term multiple dietary supplement users:A cross-sectional study[J].Nutrition Journal,2007,6(1):1-11.
[5]MAZED M A,MAZED S.Nutritional supplement for the prevention of cardiovascular disease,Alzheimer’s disease,diabetes,and regulation and reduction of blood sugar and insulin resistance:US,US8017147 B2[P].2011.
[6]甘周阳,李金屏,石汉平,等.一种肠内营养制剂及其制备方法:中国,CN106723069A[P].2017-05-31.
[7]GUPTA H R,KANAWJIA S K,SALUJA M K,et al.Process optimization for the production of whey protein enriched dairy drink[J].Asian Journal of Dairy&Food Research,2013:257-265.
[8]姜雪,张英华,孙洪蕊,等.复配稳定剂在混合蛋白饮品中的应用[J].中国食品学报,2017,17(2):134-141.
[9]吕长鑫,李萌萌,杨方威,等.紫苏乳饮料的制备及稳定性研究[J].食品工业科技,2013,34(14):237-241.
[10]YUAN C R,STEELE M N,MORRISON N A,et al.Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks:US,US8663728[P].2014.
[11]浮吟梅,王林山,苏海燕.卡拉胶在食品工业中的应用[J].中国食品添加剂,2009(5):159-164.
[12]赵谋明,孔静,刘丽娅,等.黄原胶/CMC复合稳定剂对酪蛋白乳液稳定性的影响[J].吉林大学学报(工学版),2012,42(5):1343-1348.
[13]薛玉清,舒成亮,余立意,等.微晶纤维素特性及其在中性乳饮料中的应用研究[J].食品安全质量检测学报,2016,7(8):3143-3147.
[14]李向东,刘佳,于丽华,等.稳定剂在含乳饮料加工中的应用[J].食品与发酵工业,2010,36(12):76-79.
[15]罗玲泉.稳定剂的复配对酸乳饮料稳定性的影响[J].食品与发酵工业,2008(9):163-167.