食品与发酵工业2024，Vol.50Issue(11)：169-176,8.DOI:10.13995/j.cnki.11-1802/ts.034972
含不饱和脂肪酸调制乳粉配方优化及理化性质分析
Optimization of formulation and physicochemical property analysis of modulated milk powder containing unsaturated fatty acids
摘要
Abstract
This experiment was conducted to design and analyze the physicochemical properties of formulated milk powder for milk solids,oligosaccharides,and unsaturated fatty acids,with the aim of designing a formulated milk powder containing unsaturated fatty acids to meet the nutritional needs of people with dyslipidemia.The degree of inhibition of lipid droplet accumulation in the modulated milk pow-der was examined by using 3T3-L1 preadipocytes combined with a fuzzy mathematical sensory evaluation method to screen the optimal for-mulation of the modulated milk powder,making good sensory qualities,the physicochemical properties of the optimal formulation were an-alyzed,ensuring that the requirements of the code for milk powder are satisfied.Results showed that the modulated milk powder formula had 72％of milk solids addition,2％of oligosaccharides addition,and 22％of unsaturated fatty acids addition.The protein content was 26.17 g/100 g,fat content was 26.74 g/100 g,recovered milk acidity was 10.50 °T,impurity level was 8 mg/kg,and moisture content was 3.02 g/100 g.The milk powder produced under these conditions was creamy yellow,with good brew ability and strong milk flavor,significantly reduced 3T3-L1 preadipocyte area compared to whole milk powder(P＜0.05),and inhibited the proliferation of adipocytes.关键词
不饱和脂肪酸/调制乳粉/模糊数学/配方优化/理化性质Key words
unsaturated fatty acids/prepared milk powder/fuzzy mathematics/formulation optimization/physicochemical properties引用本文复制引用
沙迪昕,杨晓君,许贺志翔,麦迪乃·吾秀尔..含不饱和脂肪酸调制乳粉配方优化及理化性质分析[J].食品与发酵工业,2024,50(11):169-176,8.基金项目
自治区重大专项(2020A01001-3-2) （2020A01001-3-2）
