乳业科学与技术2023，Vol.46Issue(6)：13-19,7.DOI:10.7506/rykxyjs1671-5187-20231229-066
干法工艺对婴幼儿配方乳粉品质的影响
Influence of Dry Process on the Quality of Infant Formula Milk Powder
李琳瑶 1储小军 1华家才 1高超2
作者信息
- 1. 贝因美(杭州)食品研究院有限公司,浙江 杭州 311106
- 2. 黑龙江贝因美乳业有限公司,黑龙江 哈尔滨 151400
- 折叠
摘要
Abstract
The production and storage process are closely related to the quality of infant formula milk powder.This study examined nutrient mixing homogeneity,the decay rate of nutrients and the changes in safety indicators during accelerated storage of infant formula milk powder.The results showed that among the 15 nutrients selected,the mixing uniformity of lactoferrin was above 90%,while the mixing uniformity of the other nutrients was above 95%.Under the accelerated storage conditions,macronutrients and fatty acids were relatively stable,and vitamins and minerals did not show significant attenuation.The decay rate of taurine as an optional ingredient was relatively high,being 8.06%,8.40%,and 8.08%at the end of the accelerated storage for milk formulae for younger and older infants and young children,respectively.After accelerated storage for 186 days,the safety indicators(Tin,nitrate,nitrite,aflatoxin M1,and melamine)remained basically unchanged.关键词
干法工艺/婴幼儿配方乳粉/混合均匀性/加速贮藏性实验/安全性指标Key words
dry process/infant formula milk powder/mixing uniformity/accelerated shelf-life experiment/safety indicators分类
轻工纺织引用本文复制引用
李琳瑶,储小军,华家才,高超..干法工艺对婴幼儿配方乳粉品质的影响[J].乳业科学与技术,2023,46(6):13-19,7.
