首頁資訊魔芋果蔬健康代餐粉的功能特性

魔芋果蔬健康代餐粉的功能特性

來源：泰然健康網(wǎng) 時(shí)間：2024年12月08日 06:31

魔芋果蔬健康代餐粉的功能特性

基金項(xiàng)目:

國家“十三五”重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2017YFD0400501）

Functional Properties of Healthy Meal Replacement Powders Containing Konjac, Fruit and Vegetable Flour

Author:

FAN Dong-cui

School of Food Science and Technology, Jiangnan University；State Key Laboratory of Food Science and Resources, Jiangnan University
在期刊界中查找
在百度中查找
在本站中查找

QIU Li-qing

School of Food Science and Technology, Jiangnan University；State Key Laboratory of Food Science and Resources, Jiangnan University
在期刊界中查找
在百度中查找
在本站中查找

CHEN Jing-jing ZHANG Min

ZHANG Min

School of Food Science and Technology, Jiangnan University；State Key Laboratory of Food Science and Resources, Jiangnan University
在期刊界中查找
在百度中查找
在本站中查找

摘要 | | 訪問統(tǒng)計(jì) | | | || 文章評(píng)論

摘要:

研究了不同殺菌條件對(duì)自制代餐粉功能特性及產(chǎn)品品質(zhì)的影響，紫外冷殺菌可以最大限度地保留代餐粉原來的功能特性，但是殺菌效率不高；而射頻殺菌既可以保留功能性成分又可以取得良好的殺菌效果。將自制代餐粉與市售代餐粉進(jìn)行對(duì)比，結(jié)果表明自制代餐粉總酚質(zhì)量分?jǐn)?shù)及抗氧化活性均高于市售代餐粉，且自制代餐粉的風(fēng)味滋味均優(yōu)于市售代餐粉。為研究自制代餐粉的貯藏穩(wěn)定性，對(duì)自制代餐粉進(jìn)行了3個(gè)月的貯藏實(shí)驗(yàn)。結(jié)果表明，自制代餐粉在90 d的貯藏期內(nèi)功能特性、微生物指標(biāo)均在標(biāo)準(zhǔn)范圍內(nèi)。為了延長(zhǎng)代餐粉的保質(zhì)期，應(yīng)盡可能將代餐粉置于干燥、陰涼處貯藏。

Abstract:

This study investigated the effects of different sterilization conditions on the functional characteristics of homemade meal replacement powders and other product quality attributes. Ultraviolet cold sterilization was found to retain the original functional characteristics of the meal replacement powders to the maximum extent, but with low sterilization efficiency. In contrast, radiofrequency sterilization preserved both functional components and achieved good sterilization effects. Comparing homemade and commercial meal replacement powders, it was revealed that the total phenol content and antioxidant activity of the homemade powders were higher than those of the commercially available ones, while the flavor of the homemade powders was superior to the commercial products. To examine the storage stability of the homemade meal replacement powders, 3-month storage experiment was conducted. The results showed that the functional characteristics and microbial indexes of the homemade powders were within the standard range during the 90-day storage period. To prolong the shelf life of the meal replacement powders, it is recommended to store the powders in a dry and shady place.

引用本文

范東翠,邱麗青,陳晶晶,張慜.魔芋果蔬健康代餐粉的功能特性[J].食品與生物技術(shù)學(xué)報(bào),2024,43(3):85-93.

FAN Dong-cui, QIU Li-qing, CHEN Jing-jing, ZHANG Min. Functional Properties of Healthy Meal Replacement Powders Containing Konjac, Fruit and Vegetable Flour[J]. Journal of Food Science and Biotechnology,2024,43(3):85-93.

復(fù)制

分享文章指標(biāo) 點(diǎn)擊次數(shù):217 下載次數(shù): 401 HTML閱讀次數(shù): 0 文章二維碼

網(wǎng)址: 魔芋果蔬健康代餐粉的功能特性 http://www.u1s5d6.cn/newsview357410.html