食品科学 ›› 2007, Vol. 28 ›› Issue (12): 577-580.
• 技术应用 • 上一篇 下一篇
黄惠芙, 武建新
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HUANG Hui-Fu, WU Jian-Xin
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摘要: 研究了低乳糖奶粉的制作,通过乳糖酶的添加量、乳糖酶的水解温度、水解时间及水解时的pH对乳糖水解率、牛乳中微生物的影响,确定了低乳糖奶粉的水解条件;并对工艺条件进行了讨论。
关键词: 牛奶, 乳糖酶, 低乳糖奶粉
Abstract: The enzymatic lactase processed low lactose milk powder and the hydrolysis optimal conditions were studied. The results showed that amount of lactose added 0.8 g/L, the hydrolysis temperature 10 ℃, time 8 h, pH 6.6~6.8 and lactase hydrolysis rate above 60% without increasing the microbial count in the milk. And a new low lactose milk powder product is produced.
Key words: milk, lactase, low lactose milk powder
黄惠芙, 武建新. 低乳糖奶粉的研制[J]. 食品科学, 2007, 28(12): 577-580.
HUANG Hui-Fu, WU Jian-Xin. Study on Enzymatic Lactase Processed Low Lactose Milk Powder[J]. FOOD SCIENCE, 2007, 28(12): 577-580.
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