摘要
本文主要研究探讨了低乳糖学生营养奶的配方组成及其生产工艺条件等,同时探讨了铁锌钙添加剂及其稳定剂等对产品稳定性能的影响。实验研究结果表明,该产品具有营养丰富全面、口味香甜纯正以及稳定性能良好和无褐变等特点。
In this paper we mainly make a research on the processing technology method and ingreient about the low lactose school milk. At the same time , the effect of stabilizer and addition was discussed. The result in the product showed tested and refushing nutrition good stability and nobrowning , the hydrolyticl rate of lactose is above 70% , and the clinic manifestation of lactose intolerance can be reduced.
