NGHIÊN CỨU XÂY DỰNG CÔNG THỨC SẢN XUẤT SỮA THỰC VẬT DÀNH CHO NGƯỜI ĂN KIÊNG TỪ GLUCOMANNAN TRONG CỦ NƯA VÀ MỘT SỐ THẢO DƯỢC

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Tác giả: Thị Hường Đặng, Thị Hạnh Đỗ, Thanh Đức Hoàng, Thị Thu Hiền Nguyễn, Hương Quỳnh Phạm, Thị Cương Vũ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học & Công nghệ - Trường Đại học Công nghiệp Hà Nội, 2022

Mô tả vật lý: tr.126

Bộ sưu tập: Metadata

ID: 329940

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Obesity, diabetes, and dietary needs are increasing day by day. The studies to establish the formula for the productionof dairy products for dieters have not been studied much. The purpose of this study is to select raw materials, rawmaterials processing methods and ingredients to build product formulas that achieve high nutritional value, ensuringfood sensory factors. The experiment was arranged on 3 formulas with the dry matter content of glucomannan arrangedin different proportions. Other herbal active ingredients are present in equal amounts in formulations. The results ofselecting formula N3 have the highest values. Formula N3 was selected with bio-digestion with content of over 100ml:protein 4.2g, glucid 11.4g, lipid 2.3g
The physico-chemical criteria of smell, taste and color ensure the product'scharacteristics, the results of the evaluation according to the method give a score of 18.8 at the level of good grade. Theviscosity index for milk products is 5.58 ± 0.03cP with liquid properties, smooth surface. The indicator of total aerobicmicroorganisms at 30oC is 3.1 x 104CFU/m2 below the allowable level, the criteria of coliforms, E.coli and S.aureusmicroorganisms were not detected. The research has confirmed that the formula of milk products is nutritionally and foodsafe. The research results are only the first step as a basis for further studies.Tình trạng béo phì, tiểu đường, nhu cầu ăn kiêng ngày một gia tăng. Các nghiên cứu để xác lập công thức sản xuấtdòng sản phẩm dạng sữa dành cho người ăn kiêng chưa được nghiên cứu nhiều. Mục đích của nghiên cứu này là lựa chọnnguyên liệu, phương pháp xử lý nguyên liệu và thành phần nguyên liệu để xây dựng công thức sản phẩm đạt được giá trịdinh dưỡng cao, đảm bảo các yếu tố cảm quan thực phẩm. Thí nghiệm được bố trí trên 3 công thức với hàm lượng chất khôcủa glucomannan được bố trí theo các tỷ lệ khác nhau. Các hoạt chất từ thảo dược khác có hàm lượng bằng nhau trong cáccông thức. Kết quả lựa chọn công thức N3 có các chỉ tiêu đạt được giá trị cao nhất. Công thực N3 được lựa chọn với chỉ tiêuhóa sinh có hàm lượng chất trên 100ml: protein là 4,2g, glucid là 11,4g, lipid 2,3g
Các chỉ tiêu hóa lý về mùi, vị, màu đảmbảo được tính đặc trưng của sản phẩm, kết quả đánh giá theo phương pháp cho điểm đạt 18,8 ở mức đánh giá loại tốt. Chỉtiêu về độ nhớt đối với sản phẩm dạng sữa là 5,58 ± 0,03cP có đặc tính dung dịch ở trạng thái lỏng, bề mặt mịn. Chỉ tiêutổng vi sinh vật hiếu khí ở 30oC là 3,1 x 104CFU/m dưới mức cho phép, các chỉ tiêu về vi sinh vật coliforms, E.coli và S.aureuskhông phát hiện. Nghiên cứu đã xác đính được công thức sản phẩm dạng sữa đạt về mặt dinh dưỡng và an toàn thựcphẩm. Kết quả nghiên cứu mới chỉ la bước đầu làm cơ sở cho các nghiên cứu tiếp theo.

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