干湿法复合工艺对婴幼儿配方乳粉质量的影响  

Effect of dry-wet mixing process on the quality of infant formula milk powder

作　　者：李琳瑶 华家才 储小军 LI Linyao;HUA Jiacai;CHU Xiaojun(Beingmate(Hangzhou)Food Research Institute Co.Ltd.,Hangzhou 311106,China)

机构地区：[1]贝因美(杭州)食品研究院有限公司,杭州311106

出　　处：《中国乳品工业》2025年第3期38-43,共6页China Dairy Industry

基　　金：杭州市科技项目(202203A11)。

摘　　要：文章探究了干湿法复合工艺生产的婴幼儿配方乳粉的质量,包括营养素的混合均匀性、加速试验营养素的衰减情况和干混前后样品的感官对比。结果表明,湿法工艺添加的12种营养素和干法工艺添加的10种营养素混合均匀度均在95%以上。加速试验中宏量营养素和脂肪酸相对较稳定,维生素中维生素A最高衰减率为11.42%,矿物质中碘的最高衰减率为11.48%,可选择成分中叶黄素的最高衰减率为10.91%,其他营养素的衰减率相对较低,对比干混前后样品感官品质无明显差异。The paper investigated the quality of infant formula milk powder produced by dry-wet mixing process,including the uniformity of nutrient mixing,the decay rate of nutrients in accelerated experiment,and the sensory comparison of samples before and after dry mixing.The results showed that the mixing uniformity of 12 nutrients added in the wet process and 10 nutrients added in the dry process was above 95%.In the accelerated experiment,macro nutrients and fatty acids were relatively stable.The maximum decay rate of vitamin A in vitamins was 11.42%,the maximum decay rate of iodine in minerals was 11.48%,the maximum decay rate of lutein in optional nutrients was 10.91%,and the decay rate of other nutrients was relatively low.There was no significant difference in sensory quality between the samples before and after dry mixing.This study can provide reference basis for production practice and formula design for enterprises using the same type of process to produce infant formula milk powder.

关 键 词：干湿法复合工艺 婴幼儿配方乳粉 混合均匀性 加速试验 感官评鉴 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]