魔芋果蔬健康代餐粉的功能特性

魔芋果蔬健康代餐粉的功能特性

基金项目:

国家“十三五”重点研发计划项目（2017YFD0400501）

Functional Properties of Healthy Meal Replacement Powders Containing Konjac, Fruit and Vegetable Flour

Author:

FAN Dong-cui

School of Food Science and Technology, Jiangnan University；State Key Laboratory of Food Science and Resources, Jiangnan University
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QIU Li-qing

School of Food Science and Technology, Jiangnan University；State Key Laboratory of Food Science and Resources, Jiangnan University
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ZHANG Min

School of Food Science and Technology, Jiangnan University；State Key Laboratory of Food Science and Resources, Jiangnan University
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摘要:

研究了不同杀菌条件对自制代餐粉功能特性及产品品质的影响，紫外冷杀菌可以最大限度地保留代餐粉原来的功能特性，但是杀菌效率不高；而射频杀菌既可以保留功能性成分又可以取得良好的杀菌效果。将自制代餐粉与市售代餐粉进行对比，结果表明自制代餐粉总酚质量分数及抗氧化活性均高于市售代餐粉，且自制代餐粉的风味滋味均优于市售代餐粉。为研究自制代餐粉的贮藏稳定性，对自制代餐粉进行了3个月的贮藏实验。结果表明，自制代餐粉在90 d的贮藏期内功能特性、微生物指标均在标准范围内。为了延长代餐粉的保质期，应尽可能将代餐粉置于干燥、阴凉处贮藏。

Abstract:

This study investigated the effects of different sterilization conditions on the functional characteristics of homemade meal replacement powders and other product quality attributes. Ultraviolet cold sterilization was found to retain the original functional characteristics of the meal replacement powders to the maximum extent, but with low sterilization efficiency. In contrast, radiofrequency sterilization preserved both functional components and achieved good sterilization effects. Comparing homemade and commercial meal replacement powders, it was revealed that the total phenol content and antioxidant activity of the homemade powders were higher than those of the commercially available ones, while the flavor of the homemade powders was superior to the commercial products. To examine the storage stability of the homemade meal replacement powders, 3-month storage experiment was conducted. The results showed that the functional characteristics and microbial indexes of the homemade powders were within the standard range during the 90-day storage period. To prolong the shelf life of the meal replacement powders, it is recommended to store the powders in a dry and shady place.

范东翠,邱丽青,陈晶晶,张慜.魔芋果蔬健康代餐粉的功能特性[J].食品与生物技术学报,2024,43(3):85-93.

FAN Dong-cui, QIU Li-qing, CHEN Jing-jing, ZHANG Min. Functional Properties of Healthy Meal Replacement Powders Containing Konjac, Fruit and Vegetable Flour[J]. Journal of Food Science and Biotechnology,2024,43(3):85-93.

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