中南民族大学学报（自然科学版）2025，Vol.44Issue(3)：327-333,7.DOI:10.20056/j.cnki.ZNMDZK.20240728
辅食溶豆的制备、物理性质及货架期内营养素的衰减
Preparation,physical properties and nutrient decay during shelf life of supplementary food melts
摘要
Abstract
In order to investigate the properties of a complementary food melt and the nutrient decay during the accelerated test,complementary food melts were prepared by freeze vacuum drying using milk powder,whey protein powder and nutrients as the main raw materials and starch,monoglyceride and diglyceride fatty acid ester,pectin and trehalose as the auxiliaries.The food package was filled with nitrogen and the properties,including hardness,brittleness,specific gravity,and rehydration time compared with commercial products,and the stability of nutrients in the product under accelerated tests were studied.The results showed that the properties of the supplementary food melts were close to those of the competitive products in the market.Under a temperature of(37±2)℃,a relative humidity 75.00%±5.00%,and under the condition of avoiding direct sunlight,the nutrients in the supplementary food melts declined to a certain extent during 6 months,but the nutrient content was still within the standard.It revealed the changes of nutrients in the supplementary food melts during the shelf life,and provided useful reference for its research and development.关键词
溶豆/辅食标准/真空冷冻干燥/加速试验/稳定性Key words
melts/supplementary food standard/vacuum freeze-drying/accelerated testing/stability分类
轻工业引用本文复制引用
董福月,王文风,陈思,丁丽丽,邓淑玲,李森..辅食溶豆的制备、物理性质及货架期内营养素的衰减[J].中南民族大学学报（自然科学版）,2025,44(3):327-333,7.基金项目
山东省创新基金资助项目(201940510002) （201940510002）
