The HMF content for improvement upon the flavour and mouth feel of chocolate was described. For the increase of free fat in the spray dried whole milk powder,provide an improvement on technologe of spray drying.

• 乳粉中羟甲基糠醛含量可增进巧克力风味、口感，提高喷雾乳粉中游离脂肪含量改进的工艺。