湿法工艺对儿童配方奶粉营养素损失的影响  

Effect of wet process on nutrient loss of child formula milk powder

作　　者：王玉萍 王旭菲[1,2] 钱浩 刘凤华 王婷 陈霞 李宝坤 张建[1,2] WANG Yuping;WANG Xufei;QIAN Hao;LIU Fenghua;WANG Ting;CHEN Xia;LI Baokun;ZHANG Jian(School of Food Science and Technology,Shihezi University,Shihezi,Xinjiang 832003,China;MOE Key Laboratory of Xinjiang Endemic Phytomedicine Resources,Shihezi,Xinjiang 832003,China;Functional Milk Powder Wet Technology Engineering Laboratory of Xinjiang Corps,Shihezi,Xinjiang 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]新疆植物药资源利用教育部重点实验室,新疆石河子832003 [3]新疆兵团功能性奶粉湿法技术工程实验室,新疆石河子832003

出　　处：《美食研究》2022年第3期75-80,共6页Journal of Researches on Dietetic Science and Culture

基　　金：八师石河子市重点领域科技攻关项目(2020GY08)。

摘　　要：在湿法加工过程中,奶粉会受到溶解温度、时间、喷雾温度及营养素自身性质的影响产生营养损耗,这可能会导致奶粉中某些营养素含量不足不能达到国家标准。通过对儿童奶粉湿法工艺部分的配料标准化段、杀菌浓缩段、喷雾干燥段取样并测定营养素含量,并对每个阶段营养素损失率数据进行统计分析研究,结果显示:维生素损失最多的是维生素C、维生素D、维生素E,损失率分别为59.0%、12.7%、7.1%;矿物质损失最多的是铁、钠,损失率分别为25.2%、13.1%。In the wet process,milk powder is affected by the dissolution temperature,time,spray temperature,and the nature of nutrients,resulting in nutrient loss,which may lead to insufficient content of certain nutrients in milk powder to meet the national standards.By sampling the ingredients form sections of the wet process,standardization,sterilization concentration,and spray drying,the nutrient content and loss rate in each stage were statistically analyzed.The results showed that vitamin C,D,E lost the most,with loss rates of 59%,12.7%,and 7.1%,respectively.The most lost minerals were iron and sodium,with loss rates of 25.2%and 13.1%,respectively.

关 键 词：儿童奶粉 湿法工艺 营养素损失 

分 类 号：TS972.123.6[轻工技术与工程]