含不饱和脂肪酸调制乳粉配方优化及理化性质分析OA北大核心CSTPCD
Optimization of formulation and physicochemical property analysis of modulated milk powder containing unsaturated fatty acids
该试验针对乳固体、低聚木糖、不饱和脂肪酸进行调制乳粉的配方设计及理化性质分析,旨在设计一款满足血脂异常人群营养需求的含不饱和脂肪酸的调制乳粉.利用3T3-L1前脂肪细胞考查调制乳粉抑制脂滴积累的程度结合模糊数学感官评价法综合分析筛选调制乳粉的最优配方,使其具有良好的感官品质,并对最优配方奶粉进行理化性质分析,确保满足国标对调制乳粉要求.结果表明,调制乳粉配方中乳固体添加量为72％,低聚木糖添加量为2％,不饱和脂肪酸添加量为22％.蛋白质含量26.…查看全部>>
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 fuzz…查看全部>>
沙迪昕;杨晓君;许贺志翔;麦迪乃·吾秀尔
新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052
不饱和脂肪酸调制乳粉模糊数学配方优化理化性质
unsaturated fatty acidsprepared milk powderfuzzy mathematicsformulation optimizationphysicochemical properties
《食品与发酵工业》 2024 (11)
169-176,8
自治区重大专项(2020A01001-3-2)
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