摘要
乳粉营养成分复杂,在储藏过程中易受储藏温度、湿度、时间等因素的影响发生营养品质和感官品质的变化,另外,包装材料的阻光性、透氧率等也是间接影响乳粉品质的因素。根据国内外相关研究报道,本文综述了乳粉储藏过程中易发生变化的主要指标,并概括了影响乳粉储藏期间品质变化的主要因素,旨在为乳粉的储存和流通过程提供更好地品质保护,以期为乳粉品质的提升提供理论依据和有利参考。
Quality of milk powder is becoming the focus of attention with the development of dairy industry in our country.Because of the complicated nutrient components,nutritional and sensory quality of milk powder may be affected by various factors(e.g.temperature,relative humidity,and length of storage)during the storage period.Meanwhile,the resistance to light and oxygen permeability of package materials are also important to the quality of milk powder.According to the existing researches recently,the main indicators which changed easily and the major factors influenced the quality of milk powder during storage process were summarized.Suppose to protect the powder quality during storage and transportation,also provide a theoretical basis and reference for improving the quality of milk powder.
作者
庄柯瑾
冯晓涵
满朝新
张微
姜毓君
ZHUANG Kejin;FENG Xiaohan;MAN Chaoxin;ZHANG Wei;JIANG Yujun(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Quality Supervision,Inspection and Test Center of Agricultural and Processed Products,Ministry of Agriculture and Rural Affairs,Daqing 163319,China;Key Lab of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《中国乳品工业》
CAS
北大核心
2021年第4期35-41,共7页
China Dairy Industry
关键词
乳粉
储藏过程
品质
影响因素
包装材料
milk powder
storage process
quality
affecting factors
package materials
