摘要：本研究的目的是采用干混法研制出一款包含全脂奶粉、浓缩乳清蛋白、大豆分离蛋白和鱼胶原蛋白肽等四种不同来源优质蛋白质的针对老年人生理特点的新型多文蛋白营养粉。与传统以全脂奶粉和浓缩乳清蛋白为主的营养粉不同，本文重点研究添加不同大豆分离蛋白和鱼胶原蛋白肽对营养粉干粉和冲调液感官特性的影响，选择得到最适的大豆分离蛋白和鱼胶原蛋白肽，通过研究不同型号的低聚异麦芽糖的吸湿性和不同型号的低聚异麦芽糖对营养粉干粉和冲调液感官特性的影响，得到了最适合的低聚异麦芽糖型号。通过研究不同钙制剂的单体溶解试验和对新型多文蛋白营养粉的溶解性试验，确定了最佳的钙制剂，在此基础上，确定了制备新型多文蛋白营养粉的最终配方。对研制得到的新型多文蛋白营养粉进行试生产，通过对产品的感官分析、理化分析、氨基酸组成成分分析，以及营养价值评价，结果表明，研制得到的新型多文蛋白营养粉必需氨基酸占比为43.20%，支链氨基酸占比为20.03%，氨基酸组成更加合理，得到的针对老年人的新型多文蛋白营养粉的功能全面、营养丰富，有较强的市场潜力。41198
毕业论文关键词：营养粉；氨基酸组成；老年人；鱼胶原蛋白肽；大豆分离蛋白
Development of a new muti-dimensional protein nutritional powder and its characteristic research
Abstract: This study is to develop a new muti-dimensional protein nutritional powder, including
whole milk powder, concentrated whey protein, soybean peotein isolate and fish collagen                 peptide. By studying the effect of different types of oligosaccharide and different types of oligosaccharide on the sensory characteristics of the powder and the flushing solution, the most suitable model of the. The best calcium preparation was determined by studying the dissolution test of different calcium preparations and the solubility test of the new type of multidimensional protein nutritional powder, Through screening of different soybean protein isolate and fish collagen peptide, the final formula of the new muti-dimensional protein nutritional powder was decided. Trial production of the new muti-dimensional protein nutritional powder was carried out. Based on the results of organoleptic analysis, physical and chemical analysis, and amino acid composition analysis of the produced powder, its nutritional value was evaluated. The results showed the essential amino acids ratio was 43.20% and branched chain amino acid ratio was 20.03%, which means the amino acids constituents of the new powder were reasonable and having a better market prospects.
Key words: cnutritional powder, amino acids constituents, old people, fish collagen peptide, soybean protein isolate
目录
1    绪言    1
1.1大豆分离蛋白    1
1.2鱼胶原蛋白肽    1
1.3营养粉    1
1.4老年人的生理特点    2
1.5老年人的营养需要与补充    2
1.5.1抗衰老物质    2
1.5.2 抗氧化文生素    3
1.5.3 蛋白质    3
1.6目前市场上的营养粉种类    3
1.6.1添加益生菌的营养粉    3
1.6.2促进心血管健康的营养粉    4
1.6.3提高钙含量的营养粉    4
1.6.4提高老年消化功能的营养粉    5
1.7老年营养粉研究前景    5
1.8研究内容和意义    6
2 材料与方法    7
2.1 实验材料    7
2.2 主要试剂    7
2.3 仪器设备    7 新型多维蛋白营养粉的研制及产品特性研究:http://www.youerw.com/shiping/lunwen_41182.html