炼乳生产现状及其减糖策略研究  

Research production and strategies on current status and sugar reduction of condensed milk

作　　者：於荣荣 周頔 徐升 韩彬 汤泉[2] 董艺凝 YU Rongrong;ZHOU Di;XU Sheng;HAN Bin;TANG Quan;DONG Yining(School of Biological Science and Food Engineering,Chuzhou University,Chuzhou 239000,China;School of Life Science,Anhui University,Hefei 230601,China;Anhui Danuo Dairy Industry Co.Ltd.,Chuzhou 239000,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]安徽大学生命科学学院,安徽合肥230601 [3]安徽达诺乳业股份有限公司,安徽滁州239000

出　　处：《食品与发酵工业》2024年第12期370-378,387,共10页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31301523);安徽省教育厅重点研究项目(KJ2021A1071);滁州市科技计划项目(2021ZD017,2021GJ011);滁州学院科研项目(2020qd36;2022XJZD23)。

摘　　要：随着高糖饮食造成的健康问题日益突显,降糖已经成为乳品行业发展的必然趋势。特别是含糖量高达40%的炼乳,是乳制品减糖的重点关注领域和新的技术挑战。针对炼乳生产工艺特点及成分特征,该文重点阐述了炼乳减糖的现有策略,包括乳糖水解、糖替代、超滤、直接减糖等方式,以及炼乳减糖技术的发展方向。该文在综述了现有减糖策略的基础上,分析了炼乳减糖所面临的挑战,并对炼乳减糖技术发展趋势进行预测与建议。As health problems caused by high-sugar diets get increasingly prominent,sugar reduction has become inevitable for the dairy industry.In particular,condensed milk,which contains up to 40%sugar,is a key area of concern and a new technical challenge for sugar reduction in dairy products.Considering the characteristics of the condensed milk production process and its composition,this review has been put emphases on the existing strategies for sugar reduction in condensed milk,including lactose hydrolysis,sugar substitution,ultrafiltration,and direct reduction,as well as the development direction of sugar reduction technologies for condensed milk.Based on the overview of existing sugar reduction strategies,the challenges faced by sugar reduction for condensed milk have been analysed and offered predictions and suggestions for the development trend of sugar reduction techniques for condensed milk.

关 键 词：炼乳 减糖 功能性低聚糖 天然甜味剂 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]