摘要
为保证干湿法复合生产工艺生产的配方奶粉符合相关质量标准的要求,试验研究了干湿法复合生产工艺中维生素、矿物质以及其他营养素的衰减情况,分析了湿法工艺部分、干法工艺部分以及干湿法复合工艺中的营养素损失。结果表明,营养素衰减主要发生在湿法工艺部分,干法工艺部分基本无衰减,其中维生素C的总损失率为40.25%,铜的总损失率为26.41%,其他营养素也有不同程度的衰减。因此在配方设计时除了要考虑营养素的货架期衰减外,还应考虑生产加工条件下营养素的衰减情况。
In order to ensure that the formula produced by dry-wet composite production process meets the requirements of relevant quality standards, the attenuation of vitamins, minerals and other nutrients in this process was studied, and the nutrient loss in wet process, dry process and dry-wet composite process was analyzed. The results showed that the nutrient attenuation mainly occurred in the wet process, but the dry process part was basically no attenuation. The total loss rate of vitamin C was 40.25%, and the total loss rate of copper was 26.41%. Other nutrients also had different degrees of attenuation. Therefore, in addition to the shelf life attenuation of nutrients to be taken into account in the formulation design, the attenuation of nutrients in the production and processing conditions should also be considered.
作者
尹兰
罗丽
崔广智
苏德亮
李亚萍
宋礼
YIN Lan;LUO Li;CUI Guangzhi;SU Deliang;LI Yaping;SONG Li(Gansu Hualing Biotechnology Research Center,Lanzhou 730000;Gannan Research Institute of Yak Milk,Hezuo 747000;Gansu Casein Engineering and Technology Research Center,Lanzhou 730000)
出处
《食品工业》
CAS
北大核心
2020年第5期61-63,共3页
The Food Industry
基金
曲拉制备高品质牦牛乳酪蛋白与活性肽蛋白粉关键技术及其产品开发甘肃省科技重大专项(编号:17ZD2NP025)。
关键词
营养素
干湿法复合工艺
衰减
nutrients
dry-wet compound process
attenuation
