藻油DHA微乳在饮料中的应用研究

目的研究藻油DHA微乳在饮料中的应用稳定性。方法将藻油DHA微乳无菌添加至饮料中,分析饮料中添加不同量藻油DHA微乳后的感官品质及DHA保留率的变化情况,并考察不同储存条件及储存时间对其感官品质和DHA保留率的影响。结果在饮料中添加不同量的藻油DHA微乳(使其中DHA含量分别达到:2 mg/100 g和5 mg/100 g),初期对其感官品质的影响较小;而在储存过程中受高温的影响较大,在较低温度下储存时饮料的感官品质所受影响较小,且经过2个月的储存后DHA保留率普遍仍可达到70%以上;其中DHA添加量为2 mg/100 g时饮料的感官品质略优于5 mg/100 g,但不同添加量对饮料中DHA保留率的差异较小。结论藻油DHA微乳在饮料中的应用可行性较好,本研究为藻油DHA微乳在饮料中的应用,从而开发新型DHA功能性饮料提供了理论依据。

Application of DHA algal oil microemulsion in beverage

Objective To investigate the stability of DHA algal oil microemulsion applied in beverage. Methods The DHA algae oil microemulsion was aseptically added to beverage. The sensory properties and DHA retention rate of adding different amounts of DHA algal oil microemulsion were mainly focused on and the influence on beverage after different storage conditions were investigated. Results It had less effect on the sensory quality of beverage in the beginning by adding DHA algal oil microemulsion with the DHA level of 2 mg/100 g and 5 mg/100 g, respectively. The sensory quality was greatly influenced by high storage temperature, while low temperature had slight influence on it. The DHA retention rate could reach more than 70% generally after long-time storage at low temperature. The sensory quality of beverage with 2 mg/100 g DHA was better than that of 5 mg/100 g, but there was small difference on the DHA retention rate. Conclusion The DHA algal oil microemulsion has great potential to be used in beverage. The research provides scientific basis for the application of DHA algal oil microemulsion in beverage and is useful for the development of DHA functional beverage.