运动营养发酵乳产品开发

Development of sports nutrition fermented milk products

以鲜奶为原料,通过添加螺旋藻、大豆低聚糖、大豆多肽、牛磺酸、VB12、烟酰胺、益生菌等配料,依据单因素试验和正交试验设计,在感官综合评价的基础上,利用120乳品综合成分指标分析仪、氨基酸自动分析仪、流变仪等设备,分析各组样品的理化指标及品质,最终确定最佳配方和工艺,进一步参照国家保健食品检验与评价技术规范实施手册,通过动物试验对其运动营养功能进行验证。结果表明:发酵乳理化性质均符合国家标准,营养成分更高。经口给予小鼠不同剂量的功能发酵乳,30 d后能延长小鼠游泳时间约22%;提高小鼠肝糖原含量约23%;并显著降低小鼠血清尿素氮含量约6%,具有明显的增强体力、缓减疲劳的功效。

In this study, fresh milk was used as raw material, and the fermented milk was added with spirulina, soybean ohgosaccharides, soybean polypeptide, taurine, VB12, nicotinamide, probiotics and other ingredients. The optimum formula and technology were determined by single factor experiment and orthogonal experiment design. We analyzed the physical and chemical indexes and quality of the samples through 120 dairy analyzer, automatic amino acid analyzer and rheometer. At last the nutritional function of the yogurt was tested by animal experiments with the national health food inspection and evaluation technical specifications manual. The results showed that the nutritional value of the fermented milk was higher than that of the commercial fermented milk in the market. Meanwhile, mice were fed with different doses of fermented milk, after 30 days it could prolong the swimming time of mice about 22%; increase the hepatic glycogen content of about 23%; and significantly reduce the serum urea nitrogen levels were about 6%, and the fermented milk had obvious anti fatigue function.