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多元营养调和油的配方设计及适用人群

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以油茶籽油作为基料油,针对三大不同人群的特殊营养需求,用超声混匀方式使各原料混合均匀,结合《中国居民膳食指南》和相关文献报道,以及专用调和油的配方设计依据,利用Anaconda软件建立数学模型,优化营养调和油中的脂肪酸配比,得到以油茶籽油为基油的不同人群专用油配方并对配方产品的营养成分进行验证.研究可为不同人群的食用油使用提供指导依据.
Formulation design and applicability groups of multi-nutrient blended oil
This study used camellia seed oil as base oil,considering the special nutritional needs of three distinct groups,an ultrasonic mixing method is used to ensure a uniform mixture of ingredients.By integrating the"Dietary Guidelines for Chinese Residents"and relevant documents,as well as the basis for the design of special blended oil formulas,a mathematical model is established using Anaconda software to optimize the fatty acid ratio in the nutri-tionally balanced oil.This results in specialized oil formulas for different populations based on camellia seed oil,and the nutritional components of the formula products are verified.It provides guidance for the use of edible oils for dif-ferent populations.

camellia seed oilblend oildifferent populationfatty acid ratio

张远鹏、董家合、王澍、殷娇娇、钟武、何东平、高盼

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武汉轻工大学食品科学与工程学院,武汉 430023

国家市场监管重点实验室-食用油质量与安全,武汉 430023

武汉食品化妆品检验所,武汉 430012

油茶籽油 调和油 不同人群 脂肪酸配比

2024

武汉轻工大学学报
武汉工业学院

武汉轻工大学学报

影响因子:0.356
ISSN:1009-4881
年,卷(期):2024.43(5)