文章摘要
姜艳喜;华家才;张建友;李归浦;曹煜之;马雯;张小玲;储小军;.婴儿配方乳粉中营养物质稳定性研究[J].中国食品学报,2020,20(8):223-228
婴儿配方乳粉中营养物质稳定性研究
Studies on the Stability of Nutrition in Infant Formula Milk Powder
  
DOI:
中文关键词: 营养素指标  限量指标  加速试验  稳定性
英文关键词: nutrient indicators  limit indicators  accelerated experiment  stability
基金项目:国家重点研发计划项目(2016YFD0400602)
作者单位
姜艳喜;华家才;张建友;李归浦;曹煜之;马雯;张小玲;储小军; 贝因美(杭州)食品研究院有限公司
贝因美婴童食品股份有限公司
浙江大学生物系统工程与食品科学学院
浙江工业大学海洋学院
 
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中文摘要:
      根据食品营养学范畴的化学动力学原理,将产品置于高温、高湿,即温度(37±2)℃,湿度(75±5)%的条件下存放6个月。通过加快营养衰减变质速度并定期检测关键营养素指标以及限量指标,确定该条件下营养物质的稳定性。加速试验结果显示,营养素指标与限量指标无明显变化。奶粉贮藏过程中脂肪易氧化酸败,建议以后的加速试验中考虑脂肪氧化指标以及直接接触的包装材料可能含有的污染物。
英文摘要:
      According to the principles of chemical kinetics of food nutrition, the product was placed in high temperature and high humidity which temperature was at (37 ± 2) °C and humidity was at (75 ± 5)% for 6 months. The stability of nutrients under the conditions was determined by accelerateing nutrient decay speed and measuring the key nutrient indicators and limit indicators. The results of accelerated experiments showed no significant changes in nutrient and limit indicators. During the storage of milk powder, the fat is easily oxidized and rancid. Therefore, it was recommended to consider the fat oxidation index and the contaminants that directly contacted packaging material into account in the acceleration test.
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