减肥全营养食品的制备研究
首发时间:2018-03-01
摘要:研发获得一种适合肥胖人士的,以复配食品胶、燕麦和中链甘油三酯(MCT)为功效成分的减肥全营养食品代餐粉。根据GB29922-2013中减肥食品的准则和肥胖人士膳食特点,设计初配方,以感官评价为指标,优化脱脂奶粉、结晶果糖、复配食品胶的添加量和冲泡温度,测定产品的水分含量、水分活度、水溶性、菌落总数和粘度等指标。最终确定产品配方为:脱脂奶粉32.3%,大豆分离蛋白8.7%,MCT微囊粉3.7%,亚麻籽油微囊粉1%,红花籽油微囊粉3.3%,结晶果糖23.3%,麦芽糊精10.7%,复配食品胶2.7%,燕麦9%,维生素和矿物质粉5.3%时感官品质最佳,颜色为乳黄色。该产品的研制将为减肥用全营养食品的深入开发提供技术支撑,同时有利拓宽减肥产品市场。
关键词: 肥胖 全营养食品 食品胶体 中链甘油三酯 燕麦 粘度
For information in English, please click here
Study on whole nutrition food for weight loss
Abstract:A whole nutrition food replacement powder was developed to help people losing weight. The basic recipe was designed according to the nutrient requirements in GB29922-2013 and low-fat low-energy characteristics of obese people diet, Sensory evaluation was performed to optimize the additive amount of skimmed milk power, complex food colloids, fructose and the water temperature, BesidesStudy on whole nutrition food for weight loss, measure the moisture content, water activity, microbial content and viscosity of the optimized product was measured. The best formulation for the product was that skimmed milk powder addition amount of 32.3%, soy protein isolate powder 8.7%, MCT3.6%,flaxseed oil microcapsule powder 1%, red flower seed oil microcapsule powder 3.3%, fructose 23.3%, maltodextrin 10.7%, complex food colloids 2.7%, oat 9%, vitamin premix and mineral premix 5.3%, and the color of product is light yellow. Results of this study provides useful information for the further developments of whole nutrition foods, and the development of the product will broaden the food market for obese people.
Keywords: obesity whole nutrition food food colloid MCT oat viscosity
引用
No.****
动态公开评议
共计0人参与
勘误表
减肥全营养食品的制备研究
评论
全部评论0/1000