高温、高湿和光照对特殊医用配方食品流变特性的影响

为确定特殊医用配方食品在高温、高湿、光照条件下的流变性变化,以豌豆肽为原料进行影响因素(高温、高湿、光照)试验、加速试验、长期试验,揭示环境因素对特殊医用配方食品黏性、弹性与流变性质的影响。特殊医用配方食品在高温下5 d之后食用安全性降低;在高湿条件下放置10 d左右的医用食品,其食用安全性相对于放置5 d左右的医用食品安全性要高;在光照条件下5 d之后食用安全性降低。由此可见,温度、湿度、光照对特殊医用配方的食用有很大影响。在加速试验及长期试验中,医用食品最佳保质期时间应控制在2~5个月。文章为具有广阔发展前景的特殊医用食品的开发、食用条件及储存条件提供理论数据和指导依据。

Influence of High Temperature,High Humidity and Light on Rheological Properties of Special Medical Formula Foods

In order to determine the rheological change of special medical formula food under high temperature,high humidity and light,the influence factors (high temperature,high humidity and light) test,accelerated test and long-term test were carried out with pea peptide as raw material to reveal the influence of environmental factors on the viscosity,elasticity and rheological properties of special medical formula food.The safety of special medical formula food decreased after five days in high temperature.The food safety of medical food about ten days under high-humidity was higher than that of medical food of about five days.Safety was reduced after five days of exposure to light.It could be seen that temperature,humidity and light had great influence on the consumption of special medical formula.In the accelerated test and long-term test,the best shelf life time of medical food should be controlled in 2~5 months.This paper provided theoretical data and guidance for the development,edible conditions and storage conditions of special medical food with broad development prospects.