摘要
全营养组方中选用酪蛋白酸钠和乳清蛋白作为蛋白质的来源,选用紫苏油作为n-3不饱和脂肪酸的来源,制备特殊医学用途配方食品肠内营养乳剂,并对其剪切工艺参数进行研究。使用响应面法对剪切工艺参数进行优化,以D50和跨距为响应值,剪切时间、剪切转速、剪切温度为3个变量因素进行实验设计。经验证实验,得到最佳剪切工艺条件为:剪切转速4000r/min,剪切时间22.5min,剪切温度25℃。稳定性实验表明,经剪切工艺优化条件制备得到的肠内营养乳剂具有较好的稀释稳定性和离心稳定性。
Response Surface Method(RSM)is used to optimize the process parameters in preparation of total enteral nutritional emulsion.In the formulation,whey protein and sodium caseinate are used as the source of protein,perilla oil is used as the source of n-3 unsaturated fatty acid.The D50 and span value were used as the response values,and the shear time,shear speed and shear temperature were used as variables to conduct the experiment.The experiment was carried out to obtain the optimized process parameters in preparation of the emulsion.Result shows that when shear speed was at 4000 r/min,shear time at 22.5 min and shear temperature at 25℃,the target emulsion was most stable as described by its dilution and centrifugal stability.
作者
侯丹平
丁壮
孙慧敏
王正平
HOU Dan-ping;DING Zhuang;SUN Hui-min;WANG Zheng-ping(Liaocheng University,Institute of Biopharmaceutical Research,Liaocheng 252000;Liaocheng HighTech Biotechnology Co.,Ltd.,Liaocheng 252000)
出处
《中国食品添加剂》
CAS
2019年第6期108-113,共6页
China Food Additives
基金
2018年山东省重点研发计划(医用食品)项目(2018YYSP008)
高层次人才科研启动经费项目(318051421)
山东省抗体制药协同创新中心开放课题(CIC-AD1839)
