Abstract: The feasibility of fortifying milk porridge dessert with vitamins, taurine and β-carotene was evaluated in the present study. The manufacturing principle and process were described, and the stability of the nutrients fortified in milk porridge dessert was investigated during storage at room temperature, 37 ℃ or 55 ℃. The results showed that all these nutrients had good stability at each temperature, and milk porridge dessert provided a good carrier for them. According to our market survey, milk porridge dessert showed good overall taste acceptability and could be consumed by children and teenagers for dietary balance and energy supplementation.

Key words: milk porridge；nutritional fortification；nutrients；dietary nutrition

摘要： 以乳粥甜品为研究对象,研究了强化B族维生素、VA、VD、VE、牛磺酸、β-胡萝卜素的可行性.对乳粥甜品的制备原理和工艺进行了研究,并考察样品在室温、37、55℃贮藏环境中,强化营养素的稳定性,结果表明:各种营养素具有良好的稳定性,乳粥甜品是营养素强化的良好载体.市场调查表明乳粥甜品整体口味接受度较高,可以作为儿童青少年平衡膳食、补充能量的健康食品.

关键词: 乳粥；强化；营养素；膳食营养