纪 蕾1，孙元芹1，姜晓东1，王 颖1，2*，李 晓1，刘天红1，2，李红艳1，2，唐欢欢1
（1.山东省海洋生物研究院，山东青岛 266104；
2.山东省大型海藻资源保护与应用工程技术研究中心，山东青岛 266104）
摘要：以海藻粉、大麦苗粉、谷薯粉等为原料，经粉碎、混料、灭菌等工艺研制一款老年营养粉，丰富老年营养品市场。通过营养组分配比、感官评价、冲调性（冲调稳定性、分散时间）分析、配方优化等确定产品配方，最佳配方为谷薯粉27%、大麦苗粉20%、脂肪粉12%、麦芽糊精10%、麦芽糖醇9%、大豆低聚肽8%、乳清蛋白8%、海藻粉5%、低聚果糖1%。研制的老年营养粉功能全面、营养丰富、冲调方便，有较强市场潜力。
关键词：老年营养粉；制备工艺；感官分析；冲调性
中图分类号：TS218 文献标识码：A 文章编号：1674-506X（2020）03-0014-0008
Research on the Preparation of Nutritional Powder for Aged Persons
JI Lei1, SUN Yuan-qin1, JIANG Xiao-dong1, WANG Ying1，2*, LI Xiao1, LIU Tian-hong1，2, LI Hong-yan1，2, TANG Huan-huan1
（1.Marine Biology Institute of Shandong Province, Qingdao Shandong 266104, China;
2.Shandong Province Macroalgae Resources Conservation and Application Engineering Research Center, Qingdao Shandong 266104, China）
Abstract：Using seaweed powder, wheat seedling powder，grain flour and others as raw materials, a nutrient powder for the aged was prepared to enrich the nutrition market for the aged by crushing, mixing, sterilizing and other technologies. The formula of nutrient powder was determined by the analysis of nutrient composition, sensory evaluation, impulsiveness (impulse stability, dispersion time) and formulation optimization. The optimum formula were as follows: grain flour and potato flour 27%, wheat seedling powder 20%, fat powder 12%, Maltodextrin 10%, maltitol 9%, whey protein 8%, soybean oligopeptide 8%, seaweed powder 5%, Fructo oligosaccha⁃
ride 1%. The results showed that the nutritional powder for the aged was comprehensive in function, rich in nutrients, convenient in brewing and had strong market potential.
Keywords：nutritional powder for aged persons; processing；sensory analysis; dispersibility
doi：10.3969/j.issn.1674-506X.2020.03-003
收稿日期：2019-08-30
基金项目：国家海洋局海洋公益性行业科研专项经费项目（201505022）；山东省重点研发计划项目（2016YYSP014）；山东省现代农业产业技术体系虾蟹类创新团队项目（SDAIT-13-07）
作者简介：纪蕾（1987-），女，硕士，研究实习员。主要从事水产品加工与贮藏研究。
*通讯作者
引文格式：纪蕾,孙元芹,姜晓东,等.老年营养粉制备工艺研究[J].食品与发酵科技,2020,56(3):14-21.
