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投稿时间：2024-02-27
投稿时间：2024-02-27
中文摘要: 针对青梅精营养价值高但呈膏状不易食用的问题，该文优化青梅精奶片的配方，并模拟正常消耗、低胃频率、高胃频率、高胃pH 值这4 种消化环境对奶片体外动态消化特性进行研究。结果表明，青梅精浓度18%、麦芽糊精浓度25%时，冻干后得到的青梅精粉的粉末得率为（92.3±2.8）%，溶解指数最高，为0.978±0.008；青梅精奶片最优配方为微晶纤维素添加量10%、硬脂酸镁添加量2.0%、青梅精粉添加量3%、蔗糖添加量20%、脱脂奶粉量65%，此时感官评分最高；在体外消化过程中，随着消化时间的延长，消化道pH 值、梅素浓度增大，可溶性蛋白含量减小；高胃频组消化最快，低胃频组、高胃pH 值组消化较慢。综上可知，青梅精奶片提高了青梅精的食用便利性，且在消化功能较弱的条件下也能有效释放梅素这一功能性物质。
Abstract:Green plum essence has a high nutritional value but is not easy to be eaten in the form of paste. The preparation method of green plum essence milk tablets was determined by optimizing the formula of green plum essence liquid for freeze-drying into powder and the formula for pressing into milk tablets. The in vitro dynamic digestive characteristics of green plum essence milk tablets were studied by simulating four digestive environments：normal consumption，low gastric frequency，high gastric frequency，and high gastric pH. The results showed that the highest solubility （92.3±2.8）% and powder yield 0.978±0.008 after freeze-drying was obtained when the green plum essence liquid was formulated with 18% green plum essence and 25% maltodextrin. The highest sensory scores were obtained when the milk tablets were formulated with 10% microcrystalline cellulose，2.0% magnesium stearate，3% green plum essence powder，20% sucrose，and 65% skim milk powder.The prolongation of the digestion time was accompanied by increases in the intestinal pH and the content of mumefural，together with a decrease in the content of soluble proteins. The digestion was the fastest in the high gastric frequency group and slower in the low gastric frequency group and the high gastric pH group. In conclusion，the development of green plum essence milk tablets improved the convenience of consuming green plum essence，and the product could effectively release functional substances under the condition of weak digestion.
文章编号：202509014 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（32272350）；江苏省农业科技自主创新资金项目 （CX（22）3189）
| Author Name | Affiliation |
| DU Huimeng，SHENG Wenyang，SHI Jie，XIAO Hongmei，CHEN Xiaohong，ZHANG Qiuqin* | College of Food Science and Technology,Nanjing Agricultural Univercity,Nanjing 210095,Jiangsu,China |
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