传统婴幼儿配方乳液中油脂结构与人乳脂存在较大差异，易造成脂肪酸(能量)和钙的双重损失；同时超声辅助高速均质乳化法对婴幼儿配方乳液的性能影响尚未明确。为了从甘油酯结构上更好地模拟人乳脂，以分提猪油为基础调配得到人乳脂类似物，以此为油脂芯材制备人乳脂类似物乳液能有效弥补传统婴幼儿配方乳液在甘油酯结构上的不足；通过均匀设计试验研究超声辅助高速均质法对人乳脂类似物乳液的性能影响。结果表明，影响乳液粒径的主要因素为超声时间和蛋白质的添加量，随着超声时间的增加及蛋白质添加量的减小，粒径有降低的趋势。在回归模型确定的最佳工艺条件下，乳液的粒径为169.5 nm，与理论预测值(173.8 nm)接近且乳液物理稳定性好(7 d内粒径增长率为9%)。

The fat structure of traditional infant formula is significantly different from human milk fat, which can cause the loss of fatty acids (energy) and calcium. In addition, it is not clear how ultrasonic-assisted homogenization technique affect on the properties of infant formula emulsion. To better simulate human milk fat at the triglyceride structure level, human milk fat analogue was prepared by a blend of fractionated lard and vegetable oils, and the properties of infant formula emulsion containing human milk fat analogue produced by ultrasonic-assisted homogenization technique was studied by uniform design experiments. The results showed that ultrasonic time and protein content were the main factors affecting the particle size of infant formula emulsion. The particle size decreased with increasing ultrasonic time and decreasing protein content. The minimal particle size (169.5 nm) of the emulsion was achieved under the optimum conditions determined by the regression model, which was close to the predicted value (173.8 nm). The emulsion was more stable within 7 days (the growth rate of particle size was 9%).