摘要
通过利用干法生产方式将花生四烯酸(AA)微胶囊化产品添加到婴儿奶粉中,并研究温度和保存时间对婴幼儿配方乳粉中AA稳定性的影响,结论表明,干法生产婴儿配方粉,添加AA微胶囊化产品的温度为75℃,婴幼儿配方乳粉质量稳定,且AA成分损失少,符合国家标准。
This experiment by using dry process production of the AA microcapsule products added to infant milk powder, and the study of temperature and storage time on the stability of AA in infant formula milk powder, the conclusion shows that, dry production of infant formula milk powder, adding AA microencapsulated product temperature is 75 ℃, infant formula powder stable quality, and composition of AA loss is little, in line with national standards
出处
《中国乳品工业》
CAS
北大核心
2012年第10期30-32,共3页
China Dairy Industry
