食品科学 ›› 2020, Vol. 41 ›› Issue (13): 38-45.doi: 10.7506/spkx1002-6630-20190624-292

• 基础研究 • 上一篇    下一篇

蛋清源肠内营养粉的冲调特性及品质稳定性评价

马艳秋,迟媛,宋冰洁,马子泓,迟玉杰   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.东北农业大学工程学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    东北农业大学“青年才俊”基金项目(19QC27);现代农业产业技术体系建设专项(CARS-40-K25)

Reconstitution Characteristics and Quality Stability of Egg White Derived Enteral Nutrient Powder

MA Yanqiu, CHI Yuan, SONG Bingjie, MA Zihong, CHI Yujie   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. College of Engineering, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 本实验通过理化性质分析、扫描电子显微镜观察、X射线衍射分析等手段研究不同目数红树莓酒渣的结构、理化性质和吸附功能的差异。结果表明,红树莓酒渣中膳食纤维质量分数高达46%,在扫描电子显微镜下,180 目时红树莓酒渣粉体微粒开始出现团聚,260 目时团聚现象最严重。X射线衍射图谱表明,260 目时红树莓酒渣中膳食纤维结晶区和非结晶区的结构开始发生明显变化。红树莓酒渣60 目粉体流动性和填充性最佳;220 目粉体膨胀力、持水力最佳,分别为(7.18±0.24)mL/g和(5.45±0.41)g/g;260 目粉体持油力、溶解性最佳,分别为(2.99±0.17)g/g和(3.75±0.13)%。220 目粉体的胆固醇吸附能力最强,且pH 7时其吸附能力强于pH 2时,分别为(47.60±2.60)mg/g和(37.02±1.81)mg/g;260 目粉体的胆酸钠吸附能力最强,为(23.55±1.66)mg/g;220 目粉体的葡萄糖吸附能力最强,为(319.75±24.17)mg/g;红树莓酒渣对重金属Cr2+的吸附能力很强,且不同目数间无显著性差异。综上,220 目和260 目红树莓酒渣具有较为理想的理化性质和吸附性,研究结果为红树莓酒渣的开发利用提供了一定的理论依据。

关键词: 红树莓酒渣, 结构, 理化性质, 吸附性

Abstract: The nutritional components of egg white-derived enteral nutrient powder (ENP), previously developed by our research group, were analyzed, and the optimal reconstitution conditions of ENP were investigated. Furthermore, the changes in reconstitution characteristics, color and fat oxidation under different storage temperatures (4, 25 ℃ and 37 ℃) and time (0, 1, 2, 3, 4, and 5 months) were examined in order to evaluate its quality stability. The results showed that ENP, being nutritiously well-balanced, could meet the basic nutritional needs of human body. Reconstituting ENP in a?10-fold volume excess of hot water at 70 ℃ was found to be the optimal reconstitution conditions. In terms of quality stability, when stored at low temperature (4 ℃), ENP showed no significant changes in reconstitution characteristics or color, and maintained good reconstitution stability and sensory quality compared with the control. After 5 months of storage at high temperature (37 ℃), the solubility, dispersibility, agglomeration rate and stability coefficient of ENP increased by -1.47%, 10.48%, 89.25% and -3.86%, respectively, but the fluidity outside and inside nasal feeding tubes did not change significantly (P > 0.05). The changes in reconstitution characteristics was attributed to the significant increase in the particle diameter (P < 0.05). After storage for more than 3 months, ENP exhibited a decrease in L* value and an increase in b* value, indicating that the color was darkened and became more yellow during high-temperature storage. For each storage temperature, the thiobarbituric acid reactive substances (TBARS) value increased to different degrees with prolonged storage time, indicating that the fat in ENP was inevitably oxidized, while it increased by less than 15% after 5 months of storage at low temperature. The accelerated storage test showed that ENP had a shelf life of up to 18 months. In summary, low temperature storage is beneficial to reduce the quality loss of ENP. It can maintain good quality stability during storage making it widely applicable.

Key words: enteral nutrient powder, storage, reconstitution characteristics, quality stability

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