摘要：随着社会老龄化程度的增加，中老年人的健康问题越来越受到关注。根据研究，植物甾醇酯在拮抗胆固醇、预防心脑血管疾病等方面有明显功效；磷脂酰丝氨酸PS可以起到调节血脂、改善记忆、保护肝脏、健脑益智、以及延缓衰老等生理功能的作用，且目前关于中老年人食用的产品中，植物甾醇酯和ps的使用基本属于空白。所以，本课题以钙铁营养强化调制乳粉作为基粉，研究将植物甾醇酯和磷脂酰丝氨酸（PS）添加制备成中老年营养粉，且市场上可以找到两种PS原料：PS1和PS2。本文以抗氧化性、冲调性、溶解性和感官评定作为评价指标。通过检测营养粉对DPPH自由基的清除率，来检测营养粉的抗氧化性。通过分别检测营养粉的润湿性和分散性，来检测营养粉的冲调性。通过检测营养粉的干物质溶解指数，来检测营养粉的溶解性。综合各项特性，对营养粉样品进行比较。结果表明，通过ps1和ps2原料的筛选，ps1适合作为添加原料；4℃为调制乳粉的最佳保藏温度；PS1 800mg/1000g，植物甾醇酯200mg/1000g为最佳添加量。62246

毕业论文关键词： 营养强化；植物甾醇酯；磷脂酰丝氨酸；抗氧化性 

The development of new type of senile nutrition powder

Abstract: With the increase of aging society, the elderly health problems get more and more people attention.According to the research, phytosterol ester in antagonism of cholesterol, prevent disease of heart head blood-vessel, etc have obvious effect. PS can regulate blood lipid, improve memory, protect the liver, brain puzzle, and anti-aging effect, And now about the elderly edible products, phytosterol ester and the use of ps is basically blank. So, this topic with calcium iron fortified milk powder as the base, research add phytosterol ester and phosphatidylserine (PS) into senile nutrition powder preparation,and we can find two piece of PS material in the market is PS1 and PS2. In this paper, oxidation resistance, blunt tonality, solubility and sensory evaluation as evaluation index .By detecting the powder of DPPH free radical clearance, to detect the oxidation resistance of powder. Through testing the wettability powder and dispersion, respectively to detect the powder of blunt tonality. By detecting powder solubility index of dry matter, to test the solubility of powder. Considering various features, comparison of milk powder samples.The results showed that through the ps1 and ps2 raw materials selection, ps1 for adding raw materials; 4℃ is the best preservation temperature for modulation powder; PS1 800 mg / 1000 g, phytosterol ester 200 mg / 1000 g as the best addition amount.

Keywords: fortified；phosphatidylserine；phosphatidylserine；oxidation resistance

1 绪论 1

1.1 中老年营养粉1

1.2 磷脂酰丝氨酸PS的研究.1

1.3 植物甾醇酯的研究2

1.4 影响乳粉的抗氧化性的因素2

1.5 影响乳粉的溶解性和冲调性的因素..3

1.6 乳粉的制作和保藏4

1.7 本课题的研究背景和意义..5

2 材料和方法 6

2.1 实验材料..6

2.1.1 试剂 6

2.1.2 实验原料 6

2.1.3 仪器与设备 6