中国奶牛Issue(4)：32-37,6.DOI:10.19305/j.cnki.11-3009/s.2025.04.007
不同包装形式及充氮工艺对调制乳粉贮存过程中营养素稳定性研究
Influence of Different Packing Forms and Nitrogen Filling Technology on the Stability of Nutrients during Storage of Milk Powder
摘要
Abstract
The effects of different packing forms and nitrogen filling processes on nutrient stability during the storage of milk powder were investigated by accelerated experiments.The results showed that with the acceleration experiment,the nutrients decayed to different degrees.At the end of the acceleration experiment,the decay rate of nutrients in the nitrogen-filled process group was lower than that in the non-nitrogen-filled process group,and the actual content of nutrients in the nitrogen-filled group was greater than or equal to 80.00%of the indicated value.Different packaging forms also have an impact on nutrient stability,and the nutrient stability of the milk powder packaged in tinplate cans is the highest.The analysis of nutrient attenuation in different packing forms and nitrogen-filled process provided theoretical basis for packaging,process and preservation of milk powder products.关键词
调制乳粉/稳定性/营养素/加速试验Key words
Milk powder/Stability/Nutrients/Accelerated test分类
轻工纺织引用本文复制引用
董福月,王文风,陈思,丁丽丽,邓淑玲,张琳琳..不同包装形式及充氮工艺对调制乳粉贮存过程中营养素稳定性研究[J].中国奶牛,2025,(4):32-37,6.基金项目
山东省创新项目-辅食营养补充品工艺改善研究(201940510002). （201940510002）
