摘要
目的:研究运动后恢复类运动营养食品的生产工艺,考察营养素的稳定性。方法:在既有混合设备条件下,研究样品混合时间对样品中维生素B6、维生素D3、硫酸软骨素含量的影响,同时研究生产前后营养素的变化,以及加速试验条件下储存3个月内营养素的变化。结果:该产品最佳混合时间为20 min;完整的生产工艺对营养素有一定影响,其中对维生素B1的影响最大,平均衰减率为14.3%,维生素B2的平均衰减率为5.5%,维生素B6和维生素D3的化学性质相对稳定,平均衰减率均小于3%。在加速试验条件下储存3个月,B族维生素相对稳定,平均衰减率小于3%,维生素D3平均衰减率略高,达12.16%。结论:通过对该运动营养食品生产工艺及稳定性的研究,为运动营养恢复类食品的研发及应用提供了一定的配方及工艺设计参考。
Objective:To study the production technology of sports nutrition food after exercise recovery,and to investigate the stability of nutrients.Method:The effects of sample mixing time on the contents of vitamin B6,vitamin D3 and chondroitin sulfate were studied under the existing mixing equipment,and the changes of nutrients before and after production were studied,as well as the changes of nutrients within 3 months after storage under accelerated test conditions.Result:The optimal mixing time of the product was 20 min.The complete production process has a certain impact on nutrients,of which vitamin B1 has the greatest impact,the average decay rate is 14.3%,the average decay rate of vitamin B2 is 5.5%,the chemical properties of vitamin B6 and vitamin D3 are relatively stable,the average decay rate is less than 3%.After 3 months of storage under accelerated test conditions,the B vitamins were relatively stable with an average decay rate of less than 3%,and the average decay rate of vitamin D3 was slightly higher,reaching 12.16%.Conclusion:Through the study on the production process and stability of the sports nutrition food,it provides a certain reference for the development and application of sports nutrition recovery food formula and process design.
作者
张晓洁
邓颖妍
林小洁
黎婷
李嘉卿
周燕玉
韦祝娟
李梓榕
程彦
ZHANG Xiaojie;DENG Yingyan;LIN Xiaojie;LI Ting;LI Jiaqing;ZHOU Yanyu;WEI Zhujuan;LI Zirong;CHENG Yan(Guangzhou Funuo Nutrition Technology Co.,Ltd.,Guangzhou 510700,China)
出处
《现代食品》
2023年第19期63-65,71,共4页
Modern Food
关键词
运动营养食品
生产工艺
稳定性
营养素衰减
sports nutrition food
production process
stability
nutrient attenuation
