生产和贮藏过程与婴幼儿配方乳粉品质密切相关.以干法工艺婴幼儿配方乳粉为研究对象,分析营养素混合均匀性、加速贮藏性实验营养素衰减率和安全性指标的变化情况,以保证婴幼儿配方乳粉符合食品安全国家标准的要求.结果表明,干法工艺选择的15 种营养素,乳铁蛋白的混合均匀度在90%以上,其他营养素的混合均匀度均在95%以上.加速贮藏性实验中宏量营养素和脂肪酸相对较稳定,维生素和矿物质未发生明显衰减.可选择成分中牛磺酸的衰减率相对较高,婴儿配方乳粉、较大婴儿配方乳粉、幼儿配方乳粉加速贮藏性实验结束时,牛磺酸衰减率分别为8.06%、8.40%、8.08%.加速贮藏186 d后,安全性指标(锡、硝酸盐、亚硝酸盐、黄曲霉毒素M1、三聚氰胺)基本无变化.
The production and storage process are closely related to the quality of infant formula milk powder.This study examined nutrient mixing homogeneity,the decay rate of nutrients and the changes in safety indicators during accelerated storage of infant formula milk powder.The results showed that among the 15 nutrients selected,the mixing uniformity of lactoferrin was above 90%,while the mixing uniformity of the other nutrients was above 95%.Under the accelerated storage conditions,macronutrients and fatty acids were relatively stable,and vitamins and minerals did not show significant attenuation.The decay rate of taurine as an optional ingredient was relatively high,being 8.06%,8.40%,and 8.08%at the end of the accelerated storage for milk formulae for younger and older infants and young children,respectively.After accelerated storage for 186 days,the safety indicators(Tin,nitrate,nitrite,aflatoxin M1,and melamine)remained basically unchanged.
李琳瑶;储小军;华家才;高超
贝因美(杭州)食品研究院有限公司,浙江 杭州 311106黑龙江贝因美乳业有限公司,黑龙江 哈尔滨 151400
轻工业
干法工艺;婴幼儿配方乳粉;混合均匀性;加速贮藏性实验;安全性指标
dry process;infant formula milk powder;mixing uniformity;accelerated shelf-life experiment;safety indicators
《乳业科学与技术》 2023 (006)
13-19 / 7
10.7506/rykxyjs1671-5187-20231229-066
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