影响奶粉涨罐的因素及惰性气体对奶粉稳定性的研究  

Study on the influence factors of swelled can and the stability influenced by inert gas of milk powder

作　　者：任国谱[1] 李梦怡 吴昊霞 韦呈宇 蔡彦希 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]湖南优卓食品科技有限公司,长沙410200

出　　处：《中国乳品工业》2017年第6期57-60,共4页China Dairy Industry

摘　　要：针对奶粉在高温和高原地区的胀罐现象,在工厂对生产过程的控制因素进行了全面的研究分析。结果表明,在其他条件一样的情况下,环境温度、罐内压力、以及惰性气体(氮气和二氧化碳)的比例是造成胀罐的关键因素,并且,惰性气体对油脂和DHA的氧化、维生素C的衰减有稳定保护作用。In order to analyse the reasons of swelled can of milk powder in the area of high temperature and high altitude, detailed research on the whole process was carried out in a plant. The results showed that environment temperature, inner pressure of can, and the ratio of nitrogen to carbon dioxide were the main factors under the same other conditions. In addition, the oxidation of oil ＆ DHA and attenuation of vitamin C can be protected by inert gas （ N2 and CO2）.

关 键 词：奶粉 胀罐 温度 压力 氮气 二氧化碳 稳定性 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]