【摘要】 研究了影响高蛋白全营养液稳定性的因素,确定了加工营养液的最佳工艺和配方。得到的高蛋白全营养液呈淡褐色,均匀,无分层现象,静置一段时间后无上浮,口感良好,无豆腥味。高蛋白全营养液所含各种营养成分比例适当,中链脂肪酸和长链脂肪酸比例合理,可口服或管饲,能满足病人各种营养需要。更多还原

【Abstract】 Factors affecting the stability of high protein nutrient solution were investigated,optimal processing parameters and formulae for the high protein nutrient solution were determined.The high protein nutrient solution obtained was light brown,homogeneous,and would not demix,no floating occurred after standing for a long time,and had good taste.Various nutrients contained in the high protein nutrient solution were well balanced,with reasonable proportion of medium chained fatty acids and long chained fatty acids,and it could be taken orally or administered by tube feeding,meeting the various nutrient requirements of patients.更多还原