甜玉米基质型全营养特医乳剂食品的稳定性

doi:10.3864/j.issn.0578-1752.2025.17.013

中国农业科学 ›› 2025, Vol. 58 ›› Issue (17): 3531-3543.doi: 10.3864/j.issn.0578-1752.2025.17.013

甜玉米基质型全营养特医乳剂食品的稳定性

栗程程¹^,²(), 张名位², 张雁²^,^*(), 刘光², 邓媛元², 魏振承², 廖娜², 王佳佳²

¹ 天津科技大学食品科学与工程学院，天津 300457
² 广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室，广州 510610

收稿日期:2025-01-24 接受日期:2025-04-14 出版日期:2025-09-01 发布日期:2025-09-03
通信作者:
张雁，E-mail：zhang__yan_@126.com
联系方式: 栗程程，E-mail：2471135539@qq.com。
基金资助:
广东省重点领域研发计划(2023B0202070002); 科技创新战略（农业科研主力军建设）专项(R2023PY-JG014); 深圳市科技计划(KCXFZ20230731100704006); 广东省现代农业产业技术体系创新团队建设项目(2024CXTD07)

The Stability of Sweet Corn Matrix-Based Total Nutrition Emulsion of Food for Special Medical Purposes

LI ChengCheng¹^,²(), ZHANG MingWei², ZHANG Yan²^,^*(), LIU Guang², DENG YuanYuan², WEI ZhenCheng², LIAO Na², WANG JiaJia²

¹ College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457
² Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610

Received:2025-01-24 Accepted:2025-04-14 Published:2025-09-01 Online:2025-09-03

摘要/Abstract

摘要：

【目的】分析评价不同固形物含量的甜玉米全浆对全营养特医乳剂物理稳定性和感官品质的影响，确定适宜全营养特医乳剂的甜玉米全浆浓度，研发以甜玉米全浆为基质的乳剂型特医食品，为基于农产品及天然食物的特医食品研发提供参考。【方法】分别选取3%、4%、5%、6%、7%固形物含量的甜玉米全浆为水相基质，复配麦芽糊精、酪蛋白酸钠、大豆油、维生素、矿物质，经均质、灭菌等工艺制成全营养特医乳剂，以离心沉淀率、粒径分布、微观形貌、动力学不稳定性指数（turbiscan stability index，TSI）、静态流变学特性、感官评分及电子舌信息为评价指标，并结合短期贮藏测试，研究以甜玉米全浆为基质的乳剂型全营养特医食品稳定性。【结果】随着甜玉米固形物含量增加，乳剂的离心沉淀率逐渐增大，大粒径颗粒占比增加，且粒径分布图出现多峰；光学显微镜观察微观形貌发现大颗粒片段逐渐增多，6%、7%甜玉米固形物含量的乳剂中出现轻微絮凝现象；TSI值呈先减小后增大的趋势，4%甜玉米固形物含量的乳剂TSI值最小；表观黏度逐渐增加，均呈现剪切稀化的假塑性流体特性，其中3%、4%甜玉米固形物含量的乳剂黏度小，流动性好；感官评价和电子舌分析结果表明，4%甜玉米固形物含量的乳剂评分最高、味感最好，且经21 d短期贮藏后未出现乳析和沉淀现象。【结论】综合各项评价指标，4%甜玉米固形物含量的乳剂既能保持均一稳定的体系和良好流动性，又具有浓郁的甜玉米风味，适合作为乳剂型特医食品的水相基质，既赋予特医食品天然风味，又能提高其营养素与能量水平。

关键词: 甜玉米, 全浆, 特医食品, 乳剂, 全营养, 稳定性

Abstract:

【Objective】This study aimed to analyze and evaluate the effects of sweet corn slurry with different solid content on the physical stability and sensory quality of a total nutrition emulsion of food for special medical purposes (FSMP), to determine the appropriate concentration of sweet corn slurry for such a product, and to develop a sweet corn slurry-based emulsion-type FSMP product, thus providing a reference for the research and development of FSMP products formulated from agricultural products and natural ingredients.【Method】Sweet corn slurries with solid content of 3%, 4%, 5%, 6%, and 7% were respectively used as the aqueous phase matrix, and compounded with maltodextrin, sodium caseinate, soybean oil, vitamins, and minerals, followed by homogenization and sterilization to obtain a total nutrition FSMP emulsion. The stability of this emulsion-type FSMP was assessed in terms of such evaluation indexes as centrifugal sedimentation rate, particle size distribution, microscopic morphology, turbiscan stability index (TSI), steady-shear rheological properties, sensory scores and electronic tongue information, combined with short-term storage tests.【Result】With the increase in solid content in sweet corn slurries, the centrifugal sedimentation rate of the emulsion gradually increased, which accompanied by a higher proportion of large particles and the appearance of multiple peaks in the particle size distribution. Microscopic observations revealed an increasing number of large particle fragments, with slight flocculation in the emulsions prepared with slurries with 6% and 7% sweet corn solid content. The TSI values decreased initially and then increased, reaching a minimum at a sweet corn solid content of 4%. Apparent viscosity increased with the solid content, showing a shear-thinning pseudoplastic flow behavior; the emulsions prepared with slurries with 3% and 4% sweet corn solid content had relatively low viscosities and good flow properties. Sensory evaluation and electronic tongue analysis showed that the emulsion prepared with the slurry with 4% sweet corn solid content had the highest score and the best taste, and no creaming or sedimentation was observed after 21 days of short-term storage.【Conclusion】Considering all evaluation indices, the emulsion prepared with the slurry with a 4% sweet corn solid content achieved a uniform and stable system with favorable flow properties and a pronounced sweet corn flavor, making it suitable as the aqueous phase matric for an emulsion-type FSMP. The use of this emulsion could not only endow FSMP products with a natural flavor but also improve the nutrition and energy levels of the products.

Key words: sweet corn, whole slurry, FSMP, emulsion, total nutrition, stability

栗程程, 张名位, 张雁, 刘光, 邓媛元, 魏振承, 廖娜, 王佳佳. 甜玉米基质型全营养特医乳剂食品的稳定性[J]. 中国农业科学, 2025, 58(17): 3531-3543.

LI ChengCheng, ZHANG MingWei, ZHANG Yan, LIU Guang, DENG YuanYuan, WEI ZhenCheng, LIAO Na, WANG JiaJia. The Stability of Sweet Corn Matrix-Based Total Nutrition Emulsion of Food for Special Medical Purposes[J]. Scientia Agricultura Sinica, 2025, 58(17): 3531-3543.

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成分 Component	含量（以鲜重计） Content (FW)
水分 Moisture	76.80±0.01 (g/100 g)
淀粉 Starch	7.54±0.92 (g/100 g)
粗蛋白质 Crude protein	3.13±1.28 (g/100 g)
粗脂肪 Crude fats	1.52±0.03 (g/100 g)
灰分 Ash	0.66±0.10 (g/100 g)
不溶性膳食纤维 Insoluble dietary fiber	2.55±0.74 (g/100 g)
可溶性膳食纤维 Soluble dietary fiber	0.61±0.49 (g/100 g)
葡萄糖 Glucose	0.33±0.28 (g/100 g)
果糖 Fructose	0.24±0.28 (g/100 g)
蔗糖 Sucrose	5.44±1.39 (g/100 g)
玉米黄素 Zeaxanthin	7.28±0.46 (µg·g^-1)
叶黄素 Lutein	14.89±2.09 (µg·g^-1)

类别 Category	评分标准 Scoring standard	分值 Score
组织状态（30分） Texture (30 points)	组织均匀，流动性好，目视无团聚及颗粒 Good uniformity, good fluidity, no visual agglomerates or particles	26—30
	组织均匀，流动性较差，目视无团聚及颗粒 Good uniformity, decreased fluidity, no visual agglomerates or particles	16—25
	组织较均匀，流动性较差，目视有团聚、颗粒 Average uniformity, decreased fluidity, appearance of agglomerates and particles	6—15
	流动性差，目视有团聚结块现象 Poor fluidity, appearance of agglomerates and particles	0—5
气味（30分） Odor (30 points)	玉米香气浓厚，无异味 Rich corn aroma, no off-flavors	26—30
	玉米香气稍淡，无其他异味 Average corn aroma, no off-flavors	16—25
	没有玉米香气，无其他异味 No corn aroma, no off-flavors	6—15
	无玉米香气，有异味 No corn aroma, with unpleasant odor	0—5
口感（30分） Taste (30 points)	口感细腻丰富，黏度适中，无涩味 Delicate and rich taste, good viscosity, no astringent taste	21—30
	口感丰富，有糊状物，无涩味 Rich taste, mushy, no astringent taste	11—20
	口感单薄，有涩味 Thin taste, astringent	0—10
色泽（10分） Colour (10 points)	色泽均匀，呈黄色，光泽强 Uniform color, yellow, bright	8—10
	色泽均匀，淡黄色，略有光泽 Uniform color, light yellow, low brightness	4—7
	偏白或黄褐色，无光泽 Pale or brown, dark	0—3

甜玉米固形物含量 Corn solids content	组织状态 Texture	色泽 Colour	气味 Odor	口感 Taste	总分 Total point
对照 Control	26.50±0.71a	2.50±0.71d	8.50±1.41c	8.00±0.71b	43.55±2.12d
3%	27.00±1.29a	8.43±0.53a	22.86±4.22b	19.43±4.28a	77.71±5.71a
4%	27.15±1.22a	8.43±0.79a	24.86±4.02ab	21.14±4.98a	81.57±5.91a
5%	14.00±1.00b	6.86±1.57ab	24.43±4+47ab	24.00±3.65a	69.29±7.87b
6%	9.43±2.30c	5.43±2.07bc	27.57±1.13a	22.00±2.65a	64.43±5.86bc
7%	5.29±1.38d	3.71±2.50c	28.86±1.21a	20.86±3.02a	59.00±4.66c

甜玉米基质型全营养特医乳剂食品的稳定性

The Stability of Sweet Corn Matrix-Based Total Nutrition Emulsion of Food for Special Medical Purposes

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