颗粒度对乳粉品质稳定性的影响-食品安全质量检测学报.PDF

5 2 Vol. 5 No. 2 2014 2 Journal of Food Safety and Quality Feb. , 2014 * 刘 昊, 王玉来, 邢绍平, 赵 臻 , 吕月智 (, 164000) 摘 要: 目的 , 方法 , , 结果 , 结论 , : , , (), 关键词: ; ; ; ; Effect of particle size on the stability of powder * LIU Hao, WANG Yu-Lai, XING Shao-Ping, ZHAO Zhen , LV Yue-Zhi (Heilongjiang Wondersun Dairy Co. Ltd ., Beian 164000, China) ABSTRACT: Objective The stability of powder was reflected through establishing both sensory evaluation and physicochemical index systems, and thus to comprehensively evaluate the effect of powder particle size on the stability of powder. Methods Powder was mainly sensed from three aspects of the smell of powder, mix- ing liquid flavor and smell. Powder’s physicochemical evaluation system mainly inspects surface oil content, acid value and peroxide value. Results The particle size of milk powder and fat formation influenced quality stability. The results showed that the milk powder particle was larger, and its quality stability was relatively higher. Conclusion Considering both sensory and physicochemical indexes comprehensively, particle size was positively correlated with the senses and the stability of powder. If powder particle size was bigger, sensory score was higher, meanwhile physicochemical indexes (