核农学报2026，Vol.40Issue(7)：1401-1411,11.DOI:10.11869/j.issn.1000-8551.2026.07.1401
基于药食同源物质的新型乳基饮料加工工艺优化及食品品质研究
Processing Optimization and Food Quality Evaluation of Medicine Food Homology Substance added New Dairy Beverage
摘要
Abstract
Milk and medicine food homology(MFH)substances are important for regulating immune system.The synergistic effect of milk and MFH substances is becoming a research hotspot in the food processing.this study focused on MFH substances added dairy beverage in order to increase the comprehensive utilization value of both MFH substrates and milk.The extraction process of functional components from MFH substances was optimized by single-factor and orthogonal experiments with total triterpenoids,total phenols,and polysaccharide contents as the indicators.Moreover,the changes in food quality were evaluated by accelerated storage assay,and the interaction between active substances and proteins was analyzed by spectroscopic techniques.Then,the digestive characteristics were determined by simulated digestion test in vitro..The results showed that the optimal extraction conditions for medicine food homology extracts were 1∶8 g·mL-1,100 ℃,2.5 h,with the extraction yields of total triterpenoids,total phenols,and polysaccharides being 0.308,0.304 and 2.136 g·100g-1,respectively.Carbonyl and malondialdehyde contents in the experimental groups and control group were increased during accelerated storage.However,the carbonyl content in the experimental groups increased significantly lower than that in the control group.There was no significant difference in malondialdehyde content between the experimental group and the control group at all time points.Additionally,fluorescence spectroscopy and Fourier transform infrared spectroscopy analysis indicated that the active components in MFH substrates could interact with proteins,therefore significantly reduced the gastric digestibility h while increased the intestinal digestibility of milk proteins.This study not only provides a new insight into the interaction between proteins and active components but also offers a new direction for enhancing the comprehensive utilization of MFH substrates and dairy products.关键词
药食同源物质/牛奶蛋白/食品品质/蛋白互作/消化性Key words
medicine food homology/milk proteins/food quality/protein interactions/digestibility引用本文复制引用
孙忱,李汶,刘少莉,沈飞,甘霖,洪国标,王博,何光华..基于药食同源物质的新型乳基饮料加工工艺优化及食品品质研究[J].核农学报,2026,40(7):1401-1411,11.基金项目
杭州市农业与社会发展项目(20241203A02),浙江科技大学基本科研业务费项目(2025QN043),浙江省重点研发计划项目(2025C04039) （20241203A02）
