针对特殊医学用途配方食品（foods for special medical purposes，FSMP）干法混合工艺关键步骤，同时将其与湿法和干-湿法工艺进行对比分析，旨在为相关进行干法混合工艺的生产企业提供理论和实践依据。通过分析干法混合工艺的关键控制点，确定从物料添加顺序、混合时间和混合转速及工艺稳定性对其混合工艺均匀性进行分析。最终确定生产工艺条件：混合工艺1的流程添加物料，总混时间为20 min，总混频率为20 Hz（约14 r/min）；在该工艺条件下，不同位置的维生素A和维生素B1相对标准偏差分别为4.37%和2.52%，与验证工艺的检测结果接近，说明产品混合均匀且工艺稳定，且各检测值符合法规和设计要求；最后，同湿法工艺和干湿法工艺对比后，干法混合工艺也表现出一定的优势。因此，该工艺可以满足特医食品全营养配方食品的干法生产。

In order to provide theoretical and practical basis of dry mixing technology for relevant manufacturers, the key steps of dry mixing process of formula food for special medical purposes and its comparison with wet and dry methods were evaluated. By analyzing the key control points of the dry mixing process, the material addition order, mixing time, mixing frequence and process stability were analyzed to investigate their influence on the uniformity of the mixed process. The final production process conditions were as follow: materials were added in the process of mixed process 1, a total mixing time was 20 min, a total mixing frequence was 20 Hz. Under these conditions, the relative standard deviation of vitamin A and vitamin B1 in different positions were 4.37% and 2.52%, respectively. It was close to the test results of the verification process, indicating that the product was mixed uniformly and the process was stable, and the test values were in accordance with the regulations and design requirements. Compared with the wet process and the dry and wet process, the dry mixing process also showed certain advantages. Therefore, this process can meet the requirements of the dry production of the special medical food formula.

山西省重点研发计划（重点）项目（201603D3114013）