该文旨在探究特医食品中全营养乳在不同热加工及保藏条件下的脂肪酸变化规律,为全营养乳的研究开发与产业应用提供参考。研究使用二次灭菌工艺制备全营养乳,分析了全营养乳前杀菌(80、90 ℃,5 min)、后杀菌(121 ℃,10、15、30 min)、常温保藏(25 ℃,0、30、60 d)、加速保藏(37 ℃,0、30、60 d)过程中的脂肪酸变化。结果表明,前杀菌过程中,随杀菌温度升高,全营养乳中的饱和脂肪酸和反式脂肪酸含量上升,不饱和脂肪酸含量下降;后杀菌过程中,随杀菌时间延长,不饱和脂肪酸含量下降,其中油酸在加热10、15、30 min条件下分别衰减9.69%、23.83%和29.99%。常温保藏和加速保藏期间,饱和脂肪酸和反式脂肪酸含量增加,不饱和脂肪酸含量减少。常温保藏60 d后,油酸、亚油酸及α-亚麻酸含量分别衰减36.66%、6.43%和14.70%;加速保藏60 d后,油酸、亚油酸、α-亚麻酸含量显著降低,分别衰减40.71%、7.47%、21.31%。在全营养乳加工及贮藏过程中,饱和脂肪酸和反式脂肪酸含量呈上升趋势,不饱和脂肪酸含量呈下降趋势,且脂肪酸的变化趋势与加热强度、加热时间和保藏时间呈正相关。
This study aimed to explore the changes in fatty acids of total nutrient emulsion in foods for special medical purposes under different thermal processing and storage conditions, providing a reference for the research, development, and industrial application of total nutrient emulsion.This experiment used secondary bactericidal to prepare a total nutrient emulsion.This study analyzed the changes in fatty acids during pre-bactericidal (80 ℃/90 ℃, 5 min), post-bactericidal (121 ℃, 10 min/15 min/30 min), room temperature storage (25 ℃, 0 day/30 days/60 days), and accelerated storage (37 ℃, 0 day/30 days/60 days) of total nutrient emulsion.Results showed that during the pre-bactericidal process, as the bactericidal temperature increased, the content of saturated fatty acids and trans fatty acids in the total nutrient emulsion increased, while the content of unsaturated fatty acids decreased.During the post-bactericidal process, as the bactericidal time prolonged, the content of unsaturated fatty acids decreased, with oleic acid decreasing by 9.69%, 23.83%, and 29.99% under heating conditions of 10 min, 15 min, and 30 min, respectively.During storage at room temperature and accelerated storage, the content of saturated fatty acids and trans fatty acids increased, while unsaturated fatty acids showed the opposite trend.After 60 days of storage at room temperature, the content of saturated fatty acids significantly increased, and oleic acid, linoleic acid, and alpha-linolenic acid decreased by 36.66%, 6.43% and 14.70%, respectively.After 60 days of accelerated storage, the contents of oleic acid, linoleic acid, and alpha-linolenic acid significantly decreased, decreasing by 40.71%, 7.47%, and 21.31%, respectively.During the processing and storage of total nutrient emulsion, the content of saturated and trans fatty acids showed an upward trend, while unsaturated fatty acids showed a downward trend.The changing trend of fatty acids was positively correlated with heating intensity, heating time and, storage time.
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