不同包装材料对奶片营养物质的影响研究  

Research of the different package effect on the nutrient amount in milktablets

作　　者：张雅君 宋利君 王兴 尹化洁 邓玉明 Zhang Yajun;Song Lijun;Wang Xing;Yin Huajie;Deng Yuming(Inner Mongolia Yili Industrial Group Company Limited,Huhhot 010110)

机构地区：[1]内蒙古伊利实业集团股份有限公司,呼和浩特010110

出　　处：《塑料包装》2022年第5期49-51,37,共4页Plastics Packaging

基　　金：内蒙古自治区科技计划项目(2020-科技兴蒙-国创中心-8)。

摘　　要：本文重点研究不同泡罩包装奶片在相同温湿度条件下,在一整个货架期内,蛋白质、脂肪、水分等营养物质变化情况。研究结果表明,通常温度及湿度(20℃,70%RH)条件下,三种包装材料所包装的奶片产品,其碳水化合物、蛋白质、干物质指标相对较稳定;脂肪及能量指标呈现下降趋势;水分含量整体呈现上升趋势,其中PETG材料在整个货架期内的阻水效果最好,PET和PP相对次之,PETG材料为最佳选择。This paper focuses on the changes of protein, fat, water and other nutrients during a shelf life of different package under the same temperature and humidity. The results show that under temperature 20℃andhumidity70%RH, carbohydrate, protein and dry material indicators are relatively stable;fat and energy indicators are decreasing;moisture content is rising, among which PETG material has the best water resistance effect, PET and PP are second, PETG material is the best choice.

关 键 词：奶片 包装 营养物质 货架期 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]