Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes

WANG Yi; WANG Xinjie; YANG Bo; PU Xiaochun; FANG Fang; XIA Shaobei; CHEN Lin

doi:10.13386/j.issn1002-0306.2020040101

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 277-283. > DOI: 10.13386/j.issn1002-0306.2020040101

WANG Yi, WANG Xinjie, YANG Bo, PU Xiaochun, FANG Fang, XIA Shaobei, CHEN Lin. Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes[J]. Science and Technology of Food Industry, 2021, 42(3): 277-283. DOI: 10.13386/j.issn1002-0306.2020040101

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Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes

1. Technology R&D Center of Meilu Biotech Co., Ltd., Jiujiang 332005, China;
2. Engineering Research Center for Foods for Special Medical Purpose, Jiujiang 332000, China

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Received Date: April 09, 2020
Available Online: February 02, 2021

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Abstract

In this paper,the stability of nutrients in whole nutritional formula foods for special medical purposes(suitable for people over 10 years old)under accelerated test,influencing factors(high-temperature,high-humidity)test,and long-term test conditions were studied. The results showed that there was no significant change in product sensory and all nutrients had a certain attenuation during the accelerated test,the nutrients with the highest attenuation after 90 days and 180 days were vitamin A(11.53%)and vitamin C(30.73%),respectively. High-temperature test results showed that the sensory of the product changed obviously at 60 ℃,the color of the powder and the mixing solution became darker,while the product sensory had no obvious changes at 40 ℃.Under the two temperature conditions,vitamin A,vitamin C and copper were the nutrients greatly affected by temperature. High-humidity test showed that the humidity had a significant effect on the open samples,while tinplate had good barrier to humidity. Long-term test results showed that compared with macronutrients and minerals,the attenuation degree of vitamin nutrients was higher. The nutrient with the highest attenuation after 540 days was vitamin C(10.68%),the attenuation rates of vitamin A(32.95%),vitamin B₁(24.32%),pantothenic acid(22.19%)and vitamin C(21.69%)after 720 days were all exceeded 20%. This study provided a reference for the development and application of formula foods for special medical purposes.
- food for special medical purposes,
- accelerated test,
- high-temperature test,
- high-humidity test,
- room temperature storage

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