Tu Wen, Wan Longyu, Zhang Jiaxin, Wang Huabing, Huang Yadong, Wang Xu, He Jian, Zhang Wei, Zhao Qianyu, Zhao Feng, Jiang Yujun
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
National Technology Innovation Center for Dairy, Huhehaote 010000, China.
Food Chem X. 2025 Aug 6;30:102888. doi: 10.1016/j.fochx.2025.102888. eCollection 2025 Aug.
Infant formula milk powder processing technology is complex; the melting treatment of milk powder oil raw materials is also crucial to its quality. It was experimentally concluded that oil needs 29 h, 24 h, 20 h, and 18 h to be completely oiled at 50 °C, 60 °C, 70 °C, and 80 °C, respectively. To investigate the effects of these four processes on oil quality, oxidative stability, and flavor. The acid value of the oil increased by only 3.3 % after 29 h of treatment at 50 °C. Under these conditions, the treated oil showed the lowest free radical peak intensity and longest oxidation induction period. However, oil deterioration was higher at 70 °C for 20 h and 80 °C for 18 h. These results demonstrate that the oil undergoes minimal deterioration at lower temperatures, exhibiting negligible differences from its initial state.
婴幼儿配方奶粉加工工艺复杂；奶粉油脂原料的熔融处理对其品质也至关重要。实验得出，油脂在50℃、60℃、70℃和80℃下分别需要29小时、24小时、20小时和18小时才能完全熔融。为研究这四种工艺对油脂品质、氧化稳定性和风味的影响。在50℃处理29小时后，油脂的酸值仅增加了3.3%。在此条件下，处理后的油脂自由基峰值强度最低，氧化诱导期最长。然而，在70℃处理20小时和80℃处理18小时时，油脂劣化程度较高。这些结果表明，油脂在较低温度下劣化程度最小，与初始状态相比差异可忽略不计。
