Abstract: In order to ascertain the influence of dry granulation on the shelf-life and quality of milk tablets, the rate of lipid oxidation in milk tablets prepared with and without dry granulation was measured and the changes in physicochemical and sensory qualities were compared under accelerated oxidation and normal temperature conditions. The results showed that dry granulation slightly accelerated lipid oxidation and significantly increased surface lipid content compared with the directly prepared sample. During accelerated and normal storage, the changes in all other parameters were similar without significances between the two samples. Furthermore, dry granulation had no evident effect on the shelf life of milk tablets.

Key words: milk tablets; dry granulation; oil oxidation; accelerated oxidation test; ambient temperature storage test

摘要： 通过对普通奶片和制粒奶片进行油脂氧化情况分析、加速实验和常温实验,比较2种样品的理化指标和感官指标变化,研究干法制粒工艺对奶片货架期及产品质量的影响。结果表明:经干法制粒工艺生产的奶片脂肪氧化速率略高于普通奶片,表面油含量显著高于普通奶片,加速实验及常温实验期间的其他理化指标和感官指标变化与普通奶片相似,且无显著差异,干法制粒工艺对奶片货架期无显著影响。

关键词: 奶片; 干法制粒; 油脂氧化; 加速实验; 常温实验