加速试验期内不同乳基幼儿配方奶粉的质量研究

doi:10.12377/1671-4393.25.10.18

摘要/Abstract

摘要： [目的]探究不同乳基幼儿配方奶粉在加速试验期内营养成分和感官变化情况。[方法]分析牛乳基幼儿配方奶粉、山羊乳基幼儿配方奶粉与绵羊乳基幼儿配方奶粉在加速试验期内的营养成分变化情况,并根据《RHB 204—2004 婴儿配方乳粉感官评鉴细则》进行感官评价。[结果]加速试验期间,牛乳基幼儿配方奶粉、山羊乳基幼儿配方奶粉与绵羊乳基幼儿配方奶粉的营养成分几乎无衰减,具有良好的稳定性,仅维生素C在牛乳基幼儿配方奶粉和绵羊乳基幼儿配方奶粉中的衰减率显著大于在山羊乳基幼儿配方奶粉中的衰减率（15.65%、14.28% vs 3.98%）;3 种乳基幼儿配方奶粉都具有较好的冲调性,在加速6 个月时,牛乳基幼儿配方奶粉出现明显的腥味,山羊乳基幼儿配方奶粉与绵羊乳基幼儿配方奶粉则出现明显的羊奶典型风味。[结论]在加速试验期内,不同乳基幼儿配方奶粉营养成分均具有良好的稳定性,但不同乳中脂肪酸含量的差异对产品的风味、冲调性产生一定影响。为保证幼儿配方奶粉在货架期内的良好感官,需采取措施来减少和控制脂肪酸氧化并优化幼儿配方奶粉表面组成,提高其颗粒稳定性。

关键词: 牛乳, 山羊乳, 绵羊乳, 配方奶粉, 稳定性, 冲调性, 风味

Abstract: [Objective]To investigate the changes in nutrientional components and sensory perception of different milk-based young children formula during the accelerated test period.[Method]Analyze the changes in nutritional components of young children formula based on cow's milk,goat's milk and sheep's milk under accelerated test conditions,and conduc sensory evaluation in accordance with the RHB 204-2004 Sensory Evaluation Details for Infant Formula Milk Powder.[Result]During the accelerated test period,the nutrientional components of young children formula based on cow's milk,goat's milk and sheep's milk showed almost no attenuation and had good stability. The attenuation rate of vitamin C only in cow's milk-based and sheep's milk-based young children formula was significantly greater than that in goat's milk-based young children formula（15.65%,14.28% vs 3.98%）.All three types of young children formula exhibited good dispersibility. After 6 months of accelerated test,the cow's milk-based young children formula developed a distinct fishy odor,while the goat's milk-based and sheep's milk-based young children formula showed distinct typical flavors of goat/sheep milk.[Conclusion]During the accelerated test period,the nutrientional components in different milk-based young children formula powders were stable. However,the differences in fatty acid content in different have certain impacts on the flavor and solubility of the products. To ensure the good sensory experience of young children formula during its shelf life,measures should be taken to reduce and control fatty acid oxidation and optimize the surface composition of young children formula,thereby enhancing the stability of the particles.

Key words: cow's milk, goat's milk, sheep's milk, young children formula, stability, dispersibility, flavor

段小芳, 陈立韬, 何湘丽, 刘洋, 尹亚军. 加速试验期内不同乳基幼儿配方奶粉的质量研究[J]. 中国乳业, 2025, 0(10): 116-122.

DUAN Xiaofang, CHEN Litao, HE Xiangli, LIU Yang, YIN Yajun. Quality of Different Milk-based Young Children Formula during Accelerated Test Period[J]. China Dairy, 2025, 0(10): 116-122.

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