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乳业科学与技术 ›› 2021, Vol. 44 ›› Issue (2): 5-10.DOI: 10.15922/j.cnki.jdst.2021.02.002

• 加工工艺 • 上一篇    下一篇

添加鱼油粉对中老年乳粉稳定性的影响

贾宏信, 于爱梅, 张怡宁   

  1. （1.乳业生物技术国家重点实验室，上海乳业生物工程技术研究中心，光明乳业股份有限公司乳业研究院，上海 200436； 2.挪亚圣诺（太仓）生物科技有限公司，江苏 苏州 215400；3.上海商学院酒店管理学院，上海 200235）
  • 出版日期:2021-03-01 发布日期:2021-11-01
  • 基金资助:
    上海市科学技术委员会科研计划项目（17391901100）；上海乳业生物工程技术研究中心项目（19DZ2281400）

Effect of Fish Oil on the Stability of Milk Powder for Middle-Aged and Elderly People

JIA Hongxin, YU Aimei, ZHANG Yining   

  1. (1.Shanghai Engineering Research Center of Dairy Biotechnology, State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, China; 2.NovoSana (Taicang) Biotechnology Co. Ltd., Suzhou 215400, China; 3.College of Hotel Management, Shanghai Business School, Shanghai 200235, China)
  • Online:2021-03-01 Published:2021-11-01

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摘要： 向中老年乳粉中添加不同比例鱼油粉EPA300（添加量0%、0.5%、1.0%和1.5%），并将其37 ℃加速贮藏90 d；以脂肪酸组成，VE、VC含量和保留率，硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值及色泽为评价指标；评价鱼油粉添加对于中老年乳粉稳定性的影响。结果表明：鱼油粉的添加对乳粉脂肪酸稳定性有一定影响，但这种影响与鱼油粉添加量并不呈现一致性的增高或降低趋势，但添加高含量鱼油粉时会使乳粉内脂肪酸的稳定性有所下降，C12:0、C1

关键词: 鱼油粉, 中老年乳粉, 稳定性, 脂肪酸, 硫代巴比妥酸反应物值, 色泽评价

Abstract: Milk powders for middle-aged and elderly with different proportions (0%, 0.5%, 1.0% and 1.5%) of fish oil microcapsules were stored under accelerated conditions at 37 ℃ for up to 90 days. Their stability was evaluated by measuring changes in fatty acid composition, contents and retention rates of vitamin E and vitamin C, thiobarbituric acid reactive substance (TBARs) value and color during the storage period. The results showed that the addition of fish oil microcapsules had a certain effect on the stability of fatty acids in milk powder, but this effect did not show a consistent increasing or decreasing trend with the amount of added fish oil powder. The stability of fatty acids in milk powder was decreased by adding a high proportion of fish oil microcapsules; the contents of C12:0, C14:0, C16:0 and cis-9 C18:1 decreased with storage period, while the content of trans-9 C18:1 increased. Meanwhile, fish oil microcapsules decreased the retention rate of vitamin E (when added in a high proportion) and vitamin C (when added in a low proportion), increased TBARs value, a* and b*, and decreased L* of milk powder during storage. However, in general, the effect on all the above parameters except the retention rate of vitamin C was marginal. In conclusion, fish oil microcapsules can be used in milk powder for middle-aged and elderly people, meeting the requirements for the shelf stability of milk powder for middle-aged and elderly people.

Key words: fish oil powder, milk powder for middle-aged and elderly people, stability, fatty acid, thiobarbituric acid reactive substance value, color evaluation

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