改善奶粉的补水:对应用物理技术的全面审查
Jinbo Ren1,2, Minjie Liao1, Yinning Qian1
1College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China.
Comprehensive reviews in food science and food safety
|March 5, 2025
概括
改善乳制品粉末的补水是该行业的关键. 本综述探讨了物理加工方法,以增强奶粉的功能,并确保安全,绿色生产的清洁标签应用.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 粉末工程 粉末工程 粉末工程
背景情况:
- 乳制品和乳清粉的高效利用对于不断增长的乳制品行业至关重要.
- 适当的补水对于奶粉应用和安全,可持续的加工至关重要.
- 物理加工方法优先于化学处理,以改善补水特性.
研究的目的:
- 审查各种乳制品粉末的补水特性.
- 详细说明组合和结构特征对补水的影响.
- 描述物理处理方法来增强补水.
主要方法:
- 关于乳制品粉末补水的文献评论.
- 分析组成因素 (蛋白质,脂肪,乳糖).
- 分析结构因素 (颗粒大小,形态,多孔性).
- 检查物理处理技术 (脱水前,脱水期间,脱水后).
主要成果:
- 乳制品粉末的补水受成分和结构的影响.
- 物理处理对补水效率产生重大影响.
- 在脱水之前,期间和之后应用的方法可以改善性能.
结论:
- 了解粉末的特性对于优化补水至关重要.
- 物理加工为改善乳制品成分功能提供了一条途径.
- 这项研究支持开发清洁标签营养粉末.
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