孙志强，于海涛，柏道鸣

（山东禹泽药康产业技术研究院有限公司，山东德州 251200）

摘要：针对肿瘤患者专用的特殊医学用途配方食品（FSMP）进行配方设计。在前期预实验的基础上将特殊医学用途配方食品的配方分成碳水化合物组件、蛋白质组件、复合脂质组件及复合膳食纤维组件四部分，每个营养组件内所含营养素的品种及含量比例固定，通过考察上述四个组件的颗粒度、振实密度、休止角等物性指标，分析出四个组件的用量比例关系，以感官评价为指标，通过正交试验找到该产品的最优配方，进行验证性试验。实验结果表明当膳食纤维组件的添加量为7 g、碳水化合物组件的添加量为4 g、蛋白质组件的添加量为10 g、脂质组件的添加量为6 g并同时添加100 mg炼奶香精、60 mg草莓香精时所获得的产品感官品质最佳。

关键词：特殊医学用途配方食品；物性研究；正交试验；感官评价

中图分类号：TS218   文献标识码：A   文章编号：1674-506X（2020）04-0040-0004

Formula Design of Specific Total Nutrition Medicine Food Based on Material Property Research and Orthogonal Test Optimization

SUN Zhi-qiang, YU Hai-tao, BAI Dao-ming

（Shandong Yuze Yaokang Industrial Technology Research Institute Co., Ltd., Dezhou Shandong 251200, China）

Abstract：A special medical formula (FSMP) for cancer patients was designed. On the basis of preliminary experiment, the formula of special medical formula food is divided into four parts: carbohydrate component, protein component, composite lipid component and composite dietary fiber component. The variety and content proportion of nutrients contained in each nutritional component are fixed. By examining the physical property indexes of the above four components, such as particle size, vibrating density and angle of repose, the four components are analyzed based on the sensory evaluation, the optimal formula of the product was found through the orthogonal test. The experimental results showed that the sensory quality of the products was best when the dietary fiber components were 7 g, the carbohydrate component was 4 g, the protein component was 10 g, the lipid component was 6 g, and the addition of 100 mg condensed milk essence and 60 mg strawberry flavor.

Keywords：formula food for special medical use; physical property research; orthogonal test; sensory evaluation

doi：10.3969/j.issn.1674-506X.2020.04-008

收稿日期：2020-01-02

基金项目：山东省重点研发计划（医用食品专项计划）项目（2018YYSP031）

作者简介：孙志强（1980-）男，硕士。研究方向：中药制剂新技术与新剂型。

引文格式：孙志强,于海涛,柏道鸣.基于材料物性研究与正交试验优选的特定全营养医学用途食品配方设计[J].食品与发酵科技,2020,56(4):40-43.