影响低乳糖乳粉褐变因素的研究

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。

Anti-browning of the Low Lactose Powdered Milk

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=1∶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.