奶粉营养成分丰富,为避免罐装奶粉在货架期内出现胀罐情况,保证产品货架期的稳定性,一般采用气调包装并在罐内形成一定真空度。为研究罐装奶粉真空度影响因素,制备罐装奶粉并测试不同条件下罐内的真空度。通过对罐装奶粉进行长期跟踪测试,研究存储时间、存储温度、气体比例对罐内真空度形成的影响。结果表明,随着存储时间增加,罐内真空度呈现先快速增大后趋于平缓的趋势;在存储前期,37 ℃、47 ℃条件下的样品形成的真空度较常温更大;二氧化碳（CO2）的比例对罐内真空度形成的影响显著。
The nutrient components of milk powder is rich.In order to ensure the stability of the product and avoid the swelling during the shelf life,the milk powder is mostly packaged in the form of modified atmosphere packaging and form a certain degree of vacuum.Canned milk powder was prepared and tested for the vacuum degree under different conditions.In this paper,the influence of storage time,gas ratio and storage temperature on the formation of vacuum in different canned milk powder was studied.The factors influencing the formation of vacuum degree in canned milk powder were studied by long-term tracking test.The results showed that with the increase of storage time,the vacuum degree in the can increases rapidly at first and then tends to be flat.The proportion of carbon dioxide has a significant effect on it,and the vacuum degree of products stored at 37 ℃ and 47 ℃ is greater than that of normal temperature.
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