【摘要】 普通乳粉经回潮、成型、干燥等工艺制成成型乳粉,其感官指标、理化指标及微生物指标与普通乳粉无显著差异（P>0.05）,但其表观密度却由0.5～0.6g/mL增加到1.1g/mL,体积减小一半。因保藏期间吸收水分的能力降低,故其保藏期增加。试验表明,在45℃的饱和湿空气中,回潮乳粉含水量（X,％）、基粉含水量（a,％）和回潮时间（Y,min）之间存在着以下关系:Y=31.49（x—a）^0.2696(r=0.9956^**)。在试验室条件下,回潮乳粉含水量以4.5％,成型压力以470.4kPa为宜。成型后干燥条件:温度60℃,时间2h。更多还原

【Abstract】 Formed milk powder is manufactured by normal milk powder which has been moistened. Compared with normal milk powder, the sensory evaluation, physical, chemical and microbe evaluatcons of formed milk powder are no different (P>0. 05); But its volume is half that of normal milk powder as it has a greater density. Formed milk powder has a smaller capacity for absorbing moisture content, therefore it can be preserved for a longer time. Results show that the water content of moistened milk powder (x, %), the water contenf of normal milk powder (a, %) and the time of absorbing moisture (Y,min) have such a relationship:Y = 31. 49(x -a)0.2696(r = 0. 9956* *). Results declare that it is best to use these conditioms: Water content of moistened milk powder is 4. 5%; pressure is 470. 4kPa;Dehydrating temperature is 60℃, and time is 2 hours.更多还原