复配稳定剂对全营养乳剂稳定性的影响

Effect of Compound Stabilizer on Dietary Nutritional Emulsion Stability

全营养乳剂是一种营养全面均衡的液体食品,能够为特殊状态下的人群提供能量和营养,适合作为特殊人群的唯一的营养来源或膳食补充剂。试验研究了卡拉胶、黄原胶和微晶纤维素这三种稳定剂单一使用和复配使用时对全营养乳剂稳定性的影响。在考察了单一稳定剂对全营养乳剂稳定性影响基础上,采用Box-Behnken设计考察复配稳定剂对全营养乳剂稳定性的影响。结果发现:卡拉胶、黄原胶和微晶纤维素最佳复配添加量分别为0.03%,0.02%和0.25%。当稳定剂总添加量为0.3%时,制备的全营养乳剂稳定性最好,其脂肪上浮率及离心沉淀率最小分别为2.4%和4.33%,因此该稳定剂为全营养乳剂的最佳复配稳定剂。

Dietary nutritional emulsion is a nutritionally balanced liquid food that provides energy and nutrition to people in special conditions. It is suitable as the sole source of nutrition or dietary supplement for special populations. The effects of carrageenan, xanthan gum and microcrystalline cellulose on the stability of the product are investigated. On the basis of single factor experiment, using the Box-Behnken design could explore compound stabilizer on the stability of dietary nutritional emulsion. The results show that the optimum dosage of carrageenan, xanthan gum, and microcrystalline cellulose is 0.03%, 0.02% and 0.25%, respectively, and total amount of mixture is 0.3%. Under this condition, the minimum fat floating rate and the minimum centrifugal sedimentation rate of dietary nutritional emulsion are 2.4% and 4.33%, respectively. The mixing stabilizer is the best stabilizer for dietary nutritional emulsion.