Abstract: The stability of macronutrients such as protein, fat, calcium, iron and zinc as well as micronutrients such as vitamin B1, vitamin A, nicotinic acid in formulas for infants and young children from different production processes was tested during shelflife storage. Results showed that the contents of unsaturated fatty acids, vitamin B1 and iodine were reduced, while the moisture content was increased with no obvious change in protein, fat, calcium, iron or zinc. In general, a combination of wet and dry methods is more beneficial for the preservation of nutrients in milk powder products during shelf-life storage.

Key words: dry method; wet method; combined wet-dry method; stability

摘要： 以宏量营养素蛋白质、脂肪、常量营养素钙、铁、锌,微量营养素VB1、VA、烟酸为指示指标,跟踪研究了不同工艺生产的配方奶粉产品的营养素货架期稳定性.结果表明:在保质期内不饱和脂肪酸、VB1、碘等有一定的衰减,蛋白质、脂肪、钙、铁、锌变化不明显,水分含量有上升趋势,总体干法湿法复合工艺更有利于产品货架期营养保存.

关键词: 干法工艺；湿法工艺；干湿法复合工艺；稳定性