婴儿配方乳粉中活性菌种添加工艺与质量控制研究

Study on process and quality control of adding active bacterial strains to infant formula

中文关键词:  动物双歧杆菌乳亚种Bb-12  婴儿配方乳粉  干法工艺  稳定性

英文关键词:Bifidobacterium animalis subsp. lactis Bb-12  infant formula  dry mixing process  stability

中文摘要:

      目的 研究婴儿配方乳粉中活性菌种添加工艺与质量控制。方法 本研究使用婴儿配方乳粉基粉、预混料1、预混料2经混合制成婴儿配方乳粉, 自混合机内经重力输送至粉仓暂存, 开展加速试验稳定性研究, 加速试验检测指标参考GB 10765—2021《食品安全国家标准 婴儿配方食品》。结果 动物双歧杆菌乳亚种Bb-12菌粉可在2~8 ℃环境条件下保存维持活性, 使用前需16~25 ℃清洁作业区回温。不同粉仓存储时间样品活菌数无显著性差异, 经6月加速试验后, 各试验组水分含量无明显变化, 维生素C有一定程度下降。亚硝酸盐、黄曲霉毒素M1、克罗诺杆菌属、沙门氏菌、金黄色葡萄球菌、大肠菌群均未检出。结论 研究了动物双歧杆菌乳亚种Bb-12菌粉在乳粉生产逐级放大过程、清洁作业区暴露及灌装后不同储藏期等条件下的稳定性, 为乳制品行业相关产品生产提供理论支持。

英文摘要:

      Objective To study process and quality control of active bacteria addition in infant formula milk powder. Methods This study used infant formula base powder, premix 1, and premix 2 to mix and produce infant formula milk powder. The powder was transported by gravity from the mixer to the powder warehouse for temporary storage, and stability research was conducted through accelerated testing and the indicators for accelerated testing were based on GB 10765—2021 Food safety national standard-Infant formula. Results The results indicated that bifidobacterium animalis subsp. lactis Bb-12 should be stored and maintained activity at 2?8 ℃ and warmed up to 16?25 ℃ in the clean work area before using. There was no significant difference in the number of viable bacteria among samples stored inpowder warehouses for different durations. The moisture contents of milk powder were constant during the six-month accelerated storage period, while vitamin C decreased to a certain extent as the storage period prolonged. Aflatoxin M1, Cronobacter genus, Salmonella, Staphylococcus aureus and Escherichia coli were not detected after the accelerated test of 6 months. Conclusion Stability of Bifidobacterium animalis subsp. lactis Bb-12 is studied during expand?production, exposure to clean work areas, and different storage periods after filling in this study providing theoretical support for the production of dairy related products.