创新组方肠内营养乳剂制备的工艺参数研究

Process Parameter of Enteral Fat Emulsion with Perilla Oil

目的:初步确定初乳制备工艺参数的范围,为下一步肠内全营养脂肪乳产品的工艺研究提供参考。方法:用D50和跨距的平均值为工艺参数评价指标,固定油相和乳化剂用量,用不同的剪切转速、剪切时间和剪切温度进行实验,初步制备脂肪乳初乳,用激光衍射的方式得到初乳的粒径和粒度分布。结果与结论:当剪切转速在2 500~3 500r/min,剪切时间在10~20min,剪切温度在25~30℃时,粒径较小,而且粒度分布集中。

[Objective] The method of laser diffraction can obtain the particle size and particle size distribution, and preliminarily de-termine the scope of the preparation technology parameters of fat emulsion, and provide reference for the next step of the process research of enteral nutrient fat emulsion product. [Method] The average values of D50 and span were used as evaluation indexes of the process parame-ters, and the amount of oil phase and emulsifier were fixed. Experiments were performed with different shearing speeds, shearing times and shearing temperatures. The fat emulsion was preliminarily prepared by laser diffraction. [Result and Conclusion] The results showed that the particle size was small and the particle size distribution was concentrated when the shearing speed was 2 500 - 3 500r/min, the shearing time was 10 - 20min, and the shearing temperature was 25 - 30℃.