| 酶法制备低乳糖牛奶的研究 |
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| 引用本文： | 张华江,迟玉杰,王辉.酶法制备低乳糖牛奶的研究[J].食品工业,2006(5). |
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| 作者姓名： | 张华江 迟玉杰 王辉 |
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| 作者单位： | 东北农业大学食品学院 哈尔滨150030 |
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| 摘 要： | 该文主要研究探讨酶法生产低乳糖牛奶产品的工艺条件及配方。试验研究结果表明,乳糖酶加量为1500NLU/L、酶解时间3·0h,乳糖的水解率可达60%以上,可满足部分患有乳糖不耐症人群的需要,增加了牛奶制品的花色品种。
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| 关 键 词： | 乳糖酶 乳糖 水解率 |
Study on Manufacture of Low-lactose Milk by Enzyme |
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| Zhang Hua-jiang,Chi Yu-jie,Wang Hui College of Food Science,Northeast Agricultural University.Study on Manufacture of Low-lactose Milk by Enzyme[J].The Food Industry,2006(5). |
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| Authors: | Zhang Hua-jiang Chi Yu-jie Wang Hui College of Food Science Northeast Agricultural University |
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| Affiliation: | Harbin150030 |
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| Abstract: | This paper studied the technological conditions for manufacture of low-lactose milk by enzyme.The conditions of hydrolysis was that quantity of lactase1500NLU/L and time3.0h.Under this condition lactose hy-drolytic ratio was beyond60%.It solved the problem of lactose intolerance and increased the variety of dairy products. |
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| Keywords: | lactase lactose hydrolytic ratio |
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