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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期577-580,共4页
Food Science
关键词
牛奶
乳糖酶
低乳糖奶粉
milk
lactase
low lactose milk powder
