摘要
该研究旨在开发海参肽替代部分蛋白质的粉剂型和乳剂型海参肽全营养特殊医学用途配方食品。按照GB 29922—2013要求设计配方,探究乳剂型产品的剪切工艺及粉剂型和乳剂型产品的稳定性,并评价其安全性。结果表明:设计出粉剂型和乳剂型海参肽全营养特医食品配方;在4000 r/min,20 min剪切工艺下乳剂型产品稳定性最好;粉剂型产品在高温和高湿条件下,色度L值和b值明显下降,高温加快产品的脂质氧化,高湿对产品脂质氧化和吸湿增重没有明显影响。长时高温对乳剂型产品的色泽产生显著性影响,稳定性变差,脂质氧化增加,但短时高温对色泽、稳定性没有明显影响。因此粉剂型产品在储存时应避免高温和高湿环境,以维持产品品质,而乳剂型产品则需特别注意避免长时间的高温储存条件,以防止品质劣变。此外,通过小鼠试验验证,开发的海参肽特医食品表现出良好的安全性,无毒副作用。
Aim to develop powder and emulsion-type of complete nutrition food for special medical purpose that sea cucumber peptides replaced part of the protein.The formulas were designed in accordance with the requirements of GB 29922—2013 Explore the shearing process for emulsion-type products and assess the stability of both powdered and emulsiontype products,while evaluating their safety.The results showed that the formulas of powder and emulsion-type of complete nutrition food forspecial medical purpose were designed,and the emulsion-type product had the best stability at 4000 r/min and 20 min shearing process.The L values and b values of the powder-type product decreased significantly under high temperature and high humidity conditions.High temperature accelerated the lipid oxidation of the products,high humidity had no significant effect on the lipid oxidation and moisture absorption weight gain of the products.Long term high temperature had a significant impact on the color of emulsion products,with decreased stability and increased lipid oxidation,whereas short-term high temperature had no significant effect on color and stability.Therefore,powdered-type products should be kept away from high temperature and high humidity during storage,and emulsion-type products should avoid high temperature during long-term storage.Additionally,mouse experiments had confirmed that the products were safe and non-toxic.
作者
王共明
赵云苹
矫春娜
井月欣
刘芳
张健
WANG Gongming;ZHAO Yunping;JIAO Chunna;JING Yuexin;LIU Fang;ZHANG Jian(Shandong Marine Resource and Environment Research Institute,Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food,Yantai 264006)
出处
《食品工业》
2025年第4期143-147,共5页
The Food Industry
基金
山东省现代农业产业技术体系刺参产业技术体系建设项目(SDAIT-22-08)
烟台市科技创新发展计划政策引导类项目(2023YD083)
烟台市海珍品质量安全控制与精深加工重点实验室开放基金(QSCDP202308)。
关键词
海参肽
特殊医学用途配方食品
配方
稳定性
sea cucumber peptide
food for special medical purpose
formula stability
