Study Of Instant High Energy And Anti-Fatigue Food

This thesis was about instant high energy food, used soybeans, oats, milk powder and other cereals as the main material, anti-fatigue food used hawthorn as the main mate-rials. The basic component and functional component of the instant high-energy and anti-fatigue food were analyzed, basing on the processing properties of the main func-tional component, the processing technology and the quality and structure properties of the the instant high-energy and anti-fatigue food were studied, and the dynamic model of life-time prediction during conservation of the instant high-energy food were established too.With "food metabolic energy conversion coefficients derived system" as the design basis, nutrition science ratio for design principles, combining the fuzzy comprehensive evaluation method of product made organoleptic quality evaluation, through the formula-tion optimization experiment the best formula of the instant high-energy food was ob-tained as follows:Full-milk powder49%, soybeans17.3%, oats17.3%. sugar14.9%, soybean salad oil1.5%. Determined the component content of the final product such as proteins, carbohydrates, fats, dietary fiber and other major energy content, carried the en-ergy evaluation that250g products provide1230kcal of energy.Comprehensive sensory evaluation methods and instrumental determination results, carried orthogonal experiment on the basis of single factor experiment, the best baking parameter of soybean were that160℃,20min,100mesh fineness, the best baking pa-rameter of oats were that170℃,30min,100mesh fineness. And selected molding size: unit quality1.5g, grinding pressure size for four times.Through the accelerated shelf life testing of oil, the anti-oxidation effect of BHA, BHT, TBHQ, PG, tea polyphenol, bamboo antioxidants was studied with acid value as the examination indexes and an experiment on optimization of antioxidant was carried out. The result showed that Bamboo antioxidants had the best the anti-oxidation effect in the instant high-energy food, adding amount was0.5g/kg.Based on the principle of chemical kinetics, acid value of the instant high-energy food was used as the examination indexes in the accelerated shelf life testing to predict the shelf life of instant high-energy food. The results indicated that the acid value index variation of the instant high-energy food was classed in first-order reaction and its kinetic equation was A=Aoexp(-Kθ) The model of θ=10(-0.037C+3.9013)could be used to fore-cast the storage life of the instant high-energy food at constant temperature.The stabilizer compound experiments, the best ratio of stabilizer:starch3%, CMC0.05%, konjac glucomannan0.15%. The optimum formula for the formula:hawthorn puree45%, white sand syrup40%, stabilizer compound3.25%. Converted into raw mate- rials:hawthorn fruit20%, sugar20%, compound stabilizer3.25%, water58.75%. Under different sterilization conditions through fatigue instant comparison of food quality, most reasonable sterilization sterilization conditions at100℃15min.It is researched that the anti-fatigue function of products with the swimming time of weight loading mice, the content of serum urea, the content of liver glycogen, the content of blood lactic acid as the examination indexes. The results of the study indicate that continuous edible anti-fatigue food7days, the swimming time of weight loading mice was significantly longer, the content of serum urea decreased obviously, the content of liver glycogen increased significantly, and had Significant differences. It can show that the anti-fatigue food in physical fatigue has alleviate certainly efficacy.