利用电位传感器系统建模具有高抗氧化活性的功能性乳清饮料

Q Engineering
A. Tarasov, N. Zavorokhina
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引用次数: 0

摘要

大众消费功能性产品的开发是一项重要的国家任务,也是俄罗斯联邦功能性和专业化食品生产领域国家政策的立法支持要素。研究的目的是原型乳清饮料与一个给定的抗氧化活性开发使用电位传感器系统。作者使用了一个具有特定标准的偏好域,如抗氧化活性、感官参数和成本,并对每个标准进行了5.0到1.0的评分。本文介绍了按规定标准对药典药用和技术原料水浸液的专家评价结果、高抗氧化活性乳清饮料的样品配方、理化参数和有机评价结果。以糖和三氯蔗糖为原料的乳清饮料原型的适用系数为4.83,预设值为4.5。一个人组成了描述者小组;确定其强度;构建了开发的高抗氧化乳清饮料的风味特征;采用Pt/AK相对于O/Ag/AK的传感器电位系统研究了贮藏过程中抗氧化活性的动态变化。根据TR CU 033/2013的研究结果,研究人员确定了调节指标和存储模式:温度(4±2)°C,湿度-不超过75%,保质期-不超过30天;开封后-温度为(4±2)℃-不超过1天。一个人发明了一种温和的技术,将液氮引入PET容器,以保存有价值的生物活性物质。所研制的乳清饮料的抗氧化活性为90 mg抗坏血酸的85.1%((9.98±0.3)mmol-eq/dm3)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Modeling Functional Whey Drinks with High Antioxidant Activity Using Potentiometric Sensor Systems
The functional products development of mass consumption is an important state task and an element of legislative support for state policy in the field of functional and specialized food production in the Russian Federation. The study aim is to prototype whey drinks with a given antioxidant activity developed using potentiometric sensor systems. The authors used a preference field with specified criteria, such as antioxidant activity, organoleptic parameters and cost, and scored each criterion from 5.0 to 1.0. The manuscript presents the expert evaluation results of aqueous infusions of pharmacopoeial medicinal and tech nical raw materials according to the specified criteria, the samples formulation of whey drinks with high antioxidant activity, its physico-chemical parameters and the organolep tic evaluation results. The applicability coefficient for prototyping whey drinks based on sugar and sucralose was 4.83 at preset 4.5 value. A man formed descriptors panel; de termined its intensity; constructed the flavor profile of the developed whey drinks with high antioxidant activity; studied the antioxidant activity dynamics during storage using the developed sensor potentiometric system Pt/AK relative to O/Ag/AK. Based on the study results in accordance with TR CU 033/2013, the researchers identified regulated indicators and storage modes: temperature (4 ± 2) °C, humidity – no more than 75 %, shelf life – no more than 30 days; after opening the package – temperature of (4 ± 2) °C – no more than 1 day. A man developed gentle technology to preserve valuable biological ly active substances by introducing liquid nitrogen into PET containers. The antioxidant activity of the developed whey drinks was 85.1 % of the antioxidant activity of 90 mg of ascorbic acid ((9.98 ± 0.3) mmol-eq/dm3 ).
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来源期刊
Agro Food Industry Hi-tech
Agro Food Industry Hi-tech 工程技术-生物工程与应用微生物
CiteScore
0.29
自引率
0.00%
发文量
0
审稿时长
6-12 weeks
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