酶解制备低乳糖牛奶的优化研究

Study on Low-lactose Milk Producing by Enzyme

针对低乳糖牛奶制备中的酶解工艺进行优化研究,采用正交试验设计考察了乳糖酶用量、酶解时间、酶解温度和pH等因素对乳糖水解率的影响。试验结果表明,最佳酶解工艺条件为:乳糖用量4000Nlu/L,酶解时间3h,酶解温度39℃,pH6.8,乳糖水解率可达76.6%,达到生产低乳糖牛奶产品的要求,满足乳糖不耐受症患者的需求。

Low-lactose Milk producing by Enzyme was studied in this paper. Quantity of lactase, hydrolytic time, hydrolytic temperature and pH on lactose hydrolytic ratio were mentioned in the orthogonal design. The results showed that optimal conditions were as follows： Quantity of lactose 4000Nlu/L, hydrolytic time 3h, hydrolytic temperature 39℃ and pH6.8. Under such condition the lactose hydrolytic ratio could get to 76.6%. Low-lactose milk products could be produced commercially and meet the needs of the people with lactose intolerance problem.