湿法工艺对儿童调制乳粉营养素稳定性的影响分析

Analysis of the Influence of Wet Process on the Stability of Nutrients in Children's Formulated Milk Powder

湿法工艺生产调制乳粉的过程要经过多道加热工序,这些加热工序会对营养素造成一定程度损失,在儿童调制乳粉配方设计时,要将营养素生产加工损失率考虑在内,以保障生产出的产品质量符合食品安全国家标准的要求。利用数据统计分析儿童调制乳粉湿法工艺中营养素的损失率,结果表明,宏量营养素中蛋白质和脂肪相对比较稳定。维生素中发生明显损失的是维生素A、维生素B_(1)和维生素C,损失率分别为15.4%±1.0%, 11.0%±0.3%和24.6%±0.6%,维生素D、烟酸和叶酸未发生明显损失。矿物质中铁发生明显损失,损失率为11.8%±0.5%,锌未发生明显损失。其他营养素中牛磺酸、低聚果糖、1, 3-二油酸-2-棕榈酸甘油三酯均相对比较稳定。通过分析湿法工艺对儿童调制乳粉营养素稳定性的影响,为产品的营养素强化量设计和实际生产实践提供一定参考依据。

The wet process of producing formulated milk powder requires multiple heating processes,which can cause a certain degree of nutrient loss.When designing the formula for children's formulated milk powder,the loss rate of nutrient should be taken into account to ensure that the quality of product meets the requirements of national food safety standards.Using data statistics to analyze the loss rate of nutrients in the wet process of children's formulated milk powder,the results show that the protein and fat in macronutrient are relatively stable.Among the vitamins,significant losses occurr in vitamin A,vitamin B_(1) and vitamin C,with loss rates of 15.4%±1.0%,11.0%±0.3%and 24.6%±0.6%,respectively.No significant losses occurr in vitamin D,niacin and folic acid.There is a significant loss of iron in the mineral,with a loss rate of 11.8%+0.5%,while there is no significant loss of zinc.Among other nutrients,taurine,fructo-oligosaccharides and 1,3-dioleoyl-2-palmitoyl triglyceride are relatively stable.By analyzing the influence of wet process on the stability of nutrients in children's formulated milk powder,the aim is to provide a certain reference basis for the design of nutrient fortification levels of products and practical production practices.