张瑞阳*，俞卓萍，王 淼，汪 斌，黄福添
（香飘飘食品股份有限公司，浙江 杭州 310000）
摘 要：固体奶茶粉作为一种便捷式冲泡饮品，因其独特的风味和营养价值备受消费者青睐。然而，其在生产、储 运及销售过程中易发生结块现象，严重影响产品品质与经济效益。本文系统综述了固体奶茶粉包的结块机理、影响 因素及防控策略，旨在为优化生产工艺、延长货架期提供理论依据。固体奶茶粉包的结块行为包括晶态粉体结块与 非晶态粉体结块两大类。晶态粉体（如蔗糖、乳糖）的结块主要由“晶桥理论”解释；非晶态粉体（如麦芽糊精、乳粉） 则遵循“玻璃化转变理论”。根据结块机理，分子量、水分含量、粒径以及粒径分布作为内在因素不同程度地影响两 种结块行为；环境的温湿度、外部压力则是影响两种结块行为的关键的外部因素。针对结块机理，本文进一步从原 料、工艺、添加剂、包装与储存全链路提出多维度防控策略。未来研究需进一步探索多组分体系的协同结块机制，构 建动态预测模型，为食品工业提供精准化解决方案。
关键词：固体奶茶；结块；晶桥理论；玻璃化转变；影响因素；预防措施
Caking Mechanisms of Powdered Milk Tea Sachets and Integrated Mitigation Strategies
ZHANG Rui-yang*，YU Zhuo-ping，WANG Miao，WANG Bing，Huang Fu-tian
（Xiangpiaopiao Food Co.，Ltd.，Hangzhou 310000，China）
Abstract: Powdered milk tea，a popular instant beverage，is widely appreciated for its distinctive flavor and nutritional profile. Yet it is prone to caking throughout manufacturing，storage，distribution，and retail，undermining product quality and economic performance. This review synthesizes current understanding of the caking mechanisms， determinants，and intervention strategies for powdered milk tea sachets，providing a basis for process optimization and shelf- life extension. Caking in this category manifests primarily as （i） crystalline- phase caking and （ii） amorphous-phase caking. The former-typical of sucrose and lactose，is predominantly interpreted by the crystal-bridge theory，whereas the latter-typical of maltodextrin and dairy solids，is governed by glass-transition behavior. Intrinsic determinants，including molecular weight，moisture content，particle size and size distribution，affect both modes to varying extents，while extrinsic stressors，ambient temperature and relative humidity，as well as applied pressure are critical external drivers. Guided by these mechanisms，we outline multi- pronged controls spanning raw- material selection，processing conditions，functional additives，packaging design，and storage management. Further work is needed to elucidate synergistic caking in multicomponent matrices and to develop dynamic predictive models that enable precision solutions for industrial applications.
Key words: powdered milk tea；caking；crystal-bridge theory；glass transition；influencing factors；prevention and control strategies
中图分类号：TS278 文献标志码：A 文章编号：1007-7871（2025）06-0063-07
2025，Vol.28，No.6