低乳糖牛乳的研制  

Study on the Low-Lactose Milk

作　　者：黄祥元[1] 刘成国[1] 成亮[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《乳业科学与技术》2008年第6期281-283,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：为解决乳糖不耐受的问题,通过对酶的不同添加量、不同水解温度、时间和pH值等单因素试验确定了乳糖水解率大于60%的条件:酶添加量为0.8g/kg,温度为38℃,酶解时间为3h,pH值选择6.8-7.0。Aiming to solve the problem of lactose intolerance, the paper studied the single factor experiment of different quantity of Lactase, different of hydrolytic temperature, different function of the time and different of pH and defining the hydrolysis conditions of low-lactose milk which lactose hydrolysis percentage beyond 60%. The processing technology method is the amount of lactase added 0.8 g/kg, the hydrolysis temperature 38 ℃, time 3 h, pH 6.8-7.0.

关 键 词：乳糖水解 乳糖酶 低乳糖牛乳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]