影响低乳糖乳粉褐变因素的研究  

Anti-browning of the Low Lactose Powdered Milk

作　　者：李杰[1] 

机构地区：[1]黑龙江完达山乳业股份有限公司,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2011年第7期82-84,共3页Farm Products Processing

摘　　要：为了确定不同因素对低乳糖乳粉褐变程度的影响,通过单因素试验和正交试验确定影响褐变程度的因素依次为:水解pH值>水解温度>褐变抑制剂添加时间>褐变抑制剂添加量。制备低乳糖乳粉的最佳工艺条件为:乳糖酶添加量为0.15 U/kg,水解温度39℃,水解pH值为6.8,水解前20 min添加0.1%复合褐变抑制剂(BHA与VE的质量比为1∶1),该条件下制备的低乳糖奶粉的白度达到87.2。This is sure that the factor is affect of browing of the low lactose powdered milk, some factors related to browning of milk are pH of hydrolysis 〉 temperature of hydrolysis 〉 addition time of browning inhibitors 〉 addition of browning inhibitors. The optimized reaction conditions of preparing the low lactose powdered milk are that addition of lactase is 0.15 U/kg, temperature of hydrolysis is 39 ℃, pH of hydrolysis is 6.8, addition of compound browning inhibitors （BHA ： VE=I ： 1） is 0.1% and addition time of browning inhibitors is 20 min before hydrolysis.The preparation for the low lactose powdered dry milk whiteness is 87.2.

关 键 词：褐变 低乳糖乳粉 影响因素 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]