中国乳业Issue(4)：126-132,7.DOI:10.12377/1671-4393.25.04.21
预防乳粉结块的生产工艺研究
Study on Production Technology of Milk Powder to Prevent Caking
李晔秋 1谢宝瑞 1乔慧芳 1李丹1
作者信息
- 1. 内蒙古伊利实业集团股份有限公司,内蒙古 呼和浩特 010000
- 折叠
摘要
Abstract
In this study,various influencing factors causing caking during the use of milk powder were sorted out,the key links of raw material selection,spray drying process,packaging technology and storage conditions were analyzed.The study focused on sanitary design,process parameter setting and optimal ratio of product ingredients,summarized the key factors affecting caking,and explored corresponding countermeasures to form a breakthrough solution.This study was of great significance for improving the caking of milk powder and improving the quality of dairy product关键词
乳粉/结块/改善/品质Key words
milk powder/caking/improve/quality引用本文复制引用
李晔秋,谢宝瑞,乔慧芳,李丹..预防乳粉结块的生产工艺研究[J].中国乳业,2025,(4):126-132,7.
