乳粉表面脂肪在生产和贮存过程中的变化及对功能特性的影响研究进展

喷雾干燥是目前食品工业最常用的干燥方式之一.乳浓缩物经过喷雾干燥后获得乳粉,在乳粉颗粒表面也存在着乳脂肪.经研究,乳粉颗粒表面脂肪与乳粉内部脂肪和总脂肪的含量及分布有所不同.本文主要介绍了乳粉颗粒表面脂肪的性质,不同的喷雾干燥条件对于乳粉颗粒表面的脂肪成分的影响以及加工过程中和贮藏后乳粉表面脂肪的变化;同时对乳粉表面游离脂肪脱去前、后乳粉的一系列性质进行对比.

Changes in Surface Fat during Production and Storage of Milk Powder and Its Effect on Functional Properties: A Review

Spray drying is one of the most commonly used drying methods in the food industry, which was first used in the early 20th century in the manufacture of skimmed milk powder. Spray drying of milk concentration leads to milk powder, on the particles of which milk fat exists. It has been experimentally found that the content and distribution of fat on and inside milk powder particles are different from the total fat. This paper describes the properties of fat on the surface of milk powder particles and effects of spray drying conditions, processing and storage on surface fat composition. Comparison of properties of milk powder before and after the removal of surface fat is also made in this paper.