婴幼儿配方乳粉生产加工中最重要的步骤之一是将液态原料乳中的水分最大限度地除去,但在除水过程中,原料乳中所含各种营养成分的物理结构和外观均会发生很大的变化,因此采用何种脱水工艺对终产品的感官接受度、营养成分保留度具有决定性的影响。用蒸发浓缩工艺生产婴幼儿配方乳粉是在真空状态下,低温蒸发,以脱去原料乳中将近50%的水分,且能最大限度地保留其中的营养成分。本文从蒸发浓缩工艺的原理、流程、注意事项等方面进行论述,为乳品企业提供参考

The most important process of making infant milk powder is that removing the moisture of the liquid raw milk to the maximum. But in the process of removing the moisture,the physical structure and the shape of the nutrients of the milk powder will change a lot. So choosing which way to remove the moisture has a decisive impact on the shape and the nutrients of the products. The skill of evoporation concentration to produce the infant milk powder means that evoporating in a low temperature to remove nearly 50% of the moisture and keep the nutrients in the infant milk powder to the maximum under vacuum. This paper discussed from the principles,the process and some notices of the evaporation concentration,to provide some references for the dairy enterprises.