| 于浩， 徐晓飞， 俞经虎.明胶软糖咀嚼过程主成分释放动力学研究[J].轻工机械,2018,36(5):24-28 |
| 明胶软糖咀嚼过程主成分释放动力学研究 |
| Study on Kinetics of Principal Component Release During Chewing Process of Gelatin |
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| DOI：10.3969/j.issn.1005 2895.2018.05.005 |
| 中文关键词: 明胶软糖 成分释放 正交试验 回归方程 |
| 英文关键词:gelatin jelly composition release orthogonal test regression model |
| 基金项目:国家自然科学基金项目(51375209) |
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| 摘要点击次数: 1221 |
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| 中文摘要: |
| 为了解决功能性明胶软糖在口腔咀嚼过程中营养成分的释放不充分的问题，课题组以维生素C保健软糖为实验材料，通过仿生咀嚼机
器人模拟口腔温度环境和唾液分泌的咀嚼实验，建立明胶软糖在不同咀嚼参数（咀嚼次数、咀嚼形变、唾液量和咀嚼速度）下的主成分维生素C的释放动力曲线
。获得了维生素C的释放量与咀嚼次数、咀嚼形变、唾液量和咀嚼速度的关系；并依据正交实验数据建立了营养成分释放量与咀嚼参数之间的多元线性回归模型
；基于多元线性回归模型，优化获得了最大释放量的最优咀嚼条件。课题组提出的基于仿生咀嚼实验建立主成分释放动力学模型的方法对粘弹性功能性食品面向
营养成分最优释放的研制具有重要的参考意义。 |
| 英文摘要: |
| In order to solve the problem of inadequate release of nutrients during oral chewing process of functional gelatin gums，gelatin jelly contained vitamin
C was taken as the experiment object. The oral temperature environment and salivary secretion were simulated by a bionic chewing robot in the experiment to establish the release dynamics
of the main component vitamin C of gelatin jelly under different chewing parameters (chewing frequency, chewing deformation, saliva volume and chewing speed). The correlation between
the amount of released vitamin C and the chewing frequency, chewing deformation, saliva volume and chewing speed was obtained. A multivariate linear regression model between nutrient
release and chewing parameters was established based on orthogonal experimental data. Based on the model, the optimal chewing conditions for the maximum release amount of vitamin C
were optimized. The proposed method based on bionic chewing experiment to establish the release kinetic model of principal component has great significance of reference for the
development of viscoelastic foods for the optimal release of nutrients. |
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