Development On The Hydrolyzed Whey Protein Nutritional Meal Pack And Researching On Its Characters

At present,most of the milk protein in formula milk powder in the domestic market has not been processed or modified.Some children will suffer from indigestion or allergies after eating.The processing technology of this formula milk powder is relatively complicated,the investment is large,and it is time-consuming and labor-consuming.And it does not meet the nutritional needs of children over 3years old.Therefore,this study uses hydrolyzed whey protein as the raw material and adds other auxiliary materials to design the compound product.By constructing a sensory evaluation system and a physical and chemical evaluation system for the hydrolyzed whey protein nutritional meal package,this study researches the quality stability of the meal package,and explores the law of change in the quality of the meal package during the storage period.It has developed a hydrolyzed whey protein nutrition meal package of easy digestion,comprehensive nutritional composition,stable quality and good taste.The main conclusions are listed as follows:1.By evaluating the physical and chemical properties of the meal package raw materials,The base materials of meal packs are protein 1 and protein 2,and the fat powder is A and B.The source of carbohydrate is crystalline fructose and stachyose,and 4 kinds of hydrolyzed whey protein meal packs are prepared.2.It can be obtained by measuring the preparation,stability and digestion characteristics of meal package that the particle size distribution of meal package has a linear relationship with preparation characteristics.The volume ratio of meal package fine powder particles(0?30?m,0?50?m,0?100?m)is linearly negatively correlated with preparation characteristics.While volume ratio of meal package coarse powder particles(200?m?500?m)has a linear positive correlation with preparation characteristics.By measuring the double stability of the meal package,it can be known that meal package 1#,3#have high stability.At the same time,the in vitro digestion simulation test was carried out,and the digestibility of meal package3#was higher than that of other meal package,that is,homemade meal package have strong edible functionality.3.Using electronic sensory and fuzzy mathematics to compare and evaluate the self-made meal package and the commercially available sample meal package,the self-made meal package has a better taste and can be distinguished from similar products.The correlation between total acceptance of product and fuzzy mathematics(R~2=0.8362)is stronger than that of between total acceptance of meal package and percentile system(R~2=0.734),that is,fuzzy mathematics can more accurately and objectively evaluate products.4.It can be obtained by evaluating the quality change of meal package products during storage that with the extension of storage time,the p H of meal package shows a downward trend,the brightness of meal package preparation solution becomes darker and sensory quality gradually deteriorats.The moisture content and moisture activity of each meal package are on the rise with the extension of storage time.There is no necessarily significant relationship between moisture activity and moisture content.With the increase of storage time,the peroxide value of the meal package reached the maximum at 28d,but decreased a little at 35d.The total number of colonies showed an obvious upward trend after 21d,and they were all below the national health standard limit.No others pathogenic bacteria were detected during the storage period,showing that it is safe to eat.