牡丹籽油植脂末咖啡制备及其生酮功能评价

Preparation and ketogenic function evaluation of peony seed oil non-dairy creamer coffee

以微胶囊化技术制备牡丹籽油植脂末,测定其水分含量、表面油脂含量及过氧化值,并制备牡丹籽油植脂末咖啡,考察牡丹籽油植脂末添加量对其感官品质的影响,通过动物试验评价牡丹籽油植脂末咖啡在大鼠体内的生酮效果。结果表明:牡丹籽油植脂末水分含量、表面油脂含量、过氧化值均符合标准要求;以咖啡总质量为基准,添加45%牡丹籽油植脂末的咖啡口感适中,质地细腻顺滑,能够有效增加大鼠血液和尿液中酮体含量。

Using microencapsulation technology to prepare peony seed oil non-dairy creamer,its mois-ture content,surface oil content,and peroxide value were measured,and peony seed oil non-dairy creamer coffee was prepared.The effect of the amount of peony seed oil non-dairy creamer added on its sensory quality was investigated,and the ketogenic effect of peony seed oil non-dairy creamer coffee in rats was evaluated through animal experiments.The results showed that the moisture content,surface oil content,and peroxide value of peony seed oil non-dairy creamer all met the standard requirements.Based on the total mass of coffee,the coffee added with 45%peony seed oil non-dairy creamer had a moderate taste,a delicate and smooth texture,and could effectively increase the ketone content in rat blood and urine.