预防乳粉结块的生产工艺研究  

Study on Production Technology of Milk Powder to Prevent Caking

作　　者：李晔秋 谢宝瑞 乔慧芳 李丹 LI Yeqiu;XIE Baorui;QIAO Huifang;LI Dan(Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot Inner Mongolia 010000)

机构地区：[1]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010000

出　　处：《中国乳业》2025年第4期126-132,共7页China Dairy

摘　　要：本研究梳理了乳粉使用过程中造成结块的各类影响因素,分析了原料选择、喷雾干燥工艺、包装技术和储存条件各关键环节,主要探讨了乳粉生产过程中结块的原因。研究聚焦于卫生设计、工艺参数设定及产品成分最佳配比等,总结了影响结块的关键因素,并探索相应的对策,形成了突破性的解决方案。本研究对改善乳粉结块问题及提高乳制品品质有重要意义。In this study,various influencing factors causing caking during the use of milk powder were sorted out,the key links of raw material selection,spray drying process,packaging technology and storage conditions were analyzed.The study focused on sanitary design,process parameter setting and optimal ratio of product ingredients,summarized the key factors affecting caking,and explored corresponding countermeasures to form a breakthrough solution.This study was of great significance for improving the caking of milk powder and improving the quality of dairy product.

关 键 词：乳粉 结块 改善 品质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]