特种乳制品技术开发与研究

Study on the Technology & Development for the Special Milk Products

从乳品加工技术开发的实际情况出发,研究集动植物营养精华为一体的黄瓜风味乳产品和适合乳糖不耐症患者饮用的低乳糖奶制品加工技术,总结出研制系列产品的最佳工艺条件和技术参数。在风味乳中黄瓜汁的添加量为20%;在低乳糖奶中添加乳糖酶量为3000U/L,水解率为62%～64%。

The actual circumstance in this research papers that develop from the milk article processing technology sets out. The processing technology is that the research the cucumber taste milk product and the low lactose milk with together animal ＆ plant nourishment essence as of the whole integrals. Describe up the best craft for researching to manufacture the series product term with the technique parameter. In taste milk the cucumber juice increases the deal can amount to 20%. In low lactose the lactose enzyme increases deal as 3 000 U/L. The water solution rate is 62%-64%.