婴幼儿配方奶的配方设计和工艺

Formula Design and Technology of Infant Formula Milk

根据GB10765-2010对婴幼儿食品的要求,同时结合感官评价标准设计了一种婴幼儿配方奶的配方。相比于市售的婴幼儿配方奶粉(惠氏金装爱儿1段和雀巢超级能恩1段),配方奶状态稳定,乳白的颜色更受欢迎。通过测定产品的动力学不稳定性(TSI值)和脂肪球粒径,发现在50℃预热,25 MPa压力下均质的产品脂肪稳定性最好。本研究在不同贮藏温度与TSI值之间拟合了一条预测货架期的动力学曲线,并通过计算加速比得到产品在4℃条件下保藏货架期为53 d。

Based on the requirements of GB10765-2010 for infant food and the sensory evaluation standard,the formula of infant formula milk was designed. Compared to the commercially available infant formula milk powder（ Wyeth SMA GOLD paragraph 1 and Nestle NAN.H.A.1）,our formula milk state was pretty stable,and the color of milky white was more popular.By measuring the kinetic instability（ TSI value） and the size of the fat globules,it was found that the product had the best fat stability under the preheating at 50 ℃ and the homogenization pressure of 25 MPa.A dynamic curve of the shelf life was fitted between different storage temperatures and TSI values,and the shelf life of the product at 4 ℃ was 53 days by calculating the acceleration ratio.