蛋清源肠内营养粉的冲调特性及品质稳定性评价

doi:10.7506/spkx1002-6630-20190624-292

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

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.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. 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/Abstract

摘要： 以本课题组开发的蛋清源肠内营养粉（enteral nutrient powder，ENP）为研究对象，在分析其营养组分的基础上，探究了ENP的最佳冲调条件，并进一步分析了不同贮藏温度（4、25 ℃和37 ℃）和时间（0、1、2、3、4、5 个月）下ENP的冲调特性、外观色泽、脂肪氧化等指标变化情况，以期对其品质稳定性进行评价。结果表明：开发的ENP营养全面均衡，可满足人体基本营养需求。在冲调过程中，最佳条件为冲调水温70 ℃，冲调水量为粉体质量的10 倍。在品质稳定性上，与对照组相比，低温（4 ℃）贮藏条件下，ENP的冲调特性和外观色泽均没有发生明显变化，保持了较好的冲调稳定性和感官品质。而高温（37 ℃）条件下，与贮藏前相比，贮藏5 个月时ENP的溶解性、分散性、结块率及稳定系数分别增加了－1.47%、10.48%、89.25%和－3.86%，但流动性和鼻饲管流动性变化不显著（P＞0.05），其冲调性的变化归因于粉体颗粒粒径的显著增加（P＜0.05）；当贮藏时间长于3 个月时，ENP的L*值下降，b*值增加，表明高温贮藏使得ENP的颜色变暗、变黄。各贮藏条件下，随贮藏时间延长，ENP的硫代巴比妥酸反应产物值有不同程度的上升，表明ENP中脂肪不可避免地发生氧化，但低温（4 ℃）条件下贮藏5 个月，硫代巴比妥酸反应产物值增加幅度不到15%。加速实验预测模型显示ENP的保质期可达18 个月。综上可知，低温贮藏利于减少ENP的品质损失。本研究开发的ENP在贮藏期间可以保持良好的品质稳定性，适用于应用推广。

关键词: 肠内营养粉, 贮藏, 冲调特性, 品质稳定性, 肠内营养粉, 贮藏, 冲调特性, 品质稳定性

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

中图分类号:

TS253.1

马艳秋, 迟媛, 宋冰洁, 马子泓, 迟玉杰. 蛋清源肠内营养粉的冲调特性及品质稳定性评价[J]. 食品科学, 2020, 41(13): 38-45.

MA Yanqiu, CHI Yuan, SONG Bingjie, MA Zihong, CHI Yujie. Reconstitution Characteristics and Quality Stability of Egg White Derived Enteral Nutrient Powder[J]. FOOD SCIENCE, 2020, 41(13): 38-45.

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蛋清源肠内营养粉的冲调特性及品质稳定性评价

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

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