| 低乳糖乳工艺的研究 |
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| 引用本文： | 郑宝东.低乳糖乳工艺的研究[J].福建农林大学学报(自然科学版),2002,31(2):270-272. |
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| 作者姓名： | 郑宝东 |
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| 作者单位： | 福建农林大学食品科学技术研究所,福建,福州,350002 |
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| 摘 要： | 乳糖酶在 3 -6℃下水解牛乳中乳糖 ,1 6h水解率达 5 5 % ,添加 0 .0 1 %质量分数的柠檬酸钾使水解时间缩短为 1 4h;工艺简便可行 ,适合规模化生产 .国产乳糖酶与进口乳糖酶水解效果相同 ,而生产成本显著降低 .
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| 关 键 词： | 乳糖酶 低乳糖乳 乳糖水解率 |
| 文章编号： | 1006-7817(2002)02-0270-03 |
| 修稿时间： | 2001年9月3日 |
A study on the technology of low-lactose milk |
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| ZHENG Bao,dong.A study on the technology of low-lactose milk[J].Journal of Fujian Agricultural and Forestry University,2002,31(2):270-272. |
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| Authors: | ZHENG Bao dong |
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| Abstract: | At the temperature of 3-6 ℃, lactase hydrolyzed the lactose in milk at the percentage of 55% for 16 hours, and adding 0.01% mass fraction of potassium citrate shortened the duration to 14 hours. The technology was simple and feasible for production in large scale. The lactase made in China had the same hydrolysis effect as the exported one , but its cost of production was remarkably lower. |
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| Keywords: | lactase low lactose milk lactose hydrolysis percentage |
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