婴幼儿配方奶粉的研制及稳定性研究

Study on the Development and Stability of Infant Formula

根据婴幼儿配方奶粉相关食品安全国家标准及市场调查,本文在单因素试验的基础上确定各因素水平的最佳范围,以感官评分为评价指标,选取蛋白质混合物、脂肪混合物、低聚半乳糖和DHA粉共4个因素,确定婴幼儿奶粉的最佳配方,进一步通过加速稳定性试验,对上述制得的低乳糖婴儿配方奶粉的质量稳定性进行考察,结果显示,当蛋白质混合物添加量为2.5%,DHA添加量为40 mg/100 g,脂肪混合物添加量为0.4%,低聚半乳糖添加量为1.2%时为最佳配方,且在3个月加速稳定性试验期内,上述主要指标保持了可接受的稳定性,各指标虽然有不同程度的降低或增高,但均在国家标准允许的范围内。

According to the national food safety standards and market survey of infant formula milk powder,this paper optimizes the formula to prepare infant formula milk powder by strengthening the appropriate proportion of highquality protein complex(casein and whey protein),fat mixture(linolenic acid and linoleic acid),DHA powder,prebiotic(galactooligosaccharide),vitamin complex and mineral nutrition.Through the orthogonal optimization test of four main factors:protein mixture,fat mixture,galactooligosaccharide and DHA powder,the results showed that the optimal scheme was 2.5%of protein mixture,40 mg/100g of DHA,0.4%of fat mixture and 1.2%of galactooligosaccharide.In this study,through accelerated stability test,the quality stability of the above low lactose infant formula was preliminarily investigated,mainly monitoring the dynamic changes of mineral elements,vitamins and other indicators in the product,the results show that during the three-month accelerated stability test period,the above main indexes maintain acceptable stability.Although the indexes are reduced or increased in varying degrees,they are all within the allowable range of the national standard.