关键词: 干法工艺；湿法工艺；干湿法复合工艺；稳定性

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