摘要
本研究对婴幼儿配方奶粉中溶菌酶的添加工艺进行了研究。分别在均质前、杀菌前、喷雾干燥前、喷雾干燥后进行溶菌酶的添加实验,然后分别在样品储存的第1d,第15d,第30d,第60d取出一部分样品进行细菌总数测定。研究结果表明溶菌酶添加工艺及添加量等因素对产品抑菌效果均有影响,并确定了喷雾干燥后500mg/L的溶菌酶添加量时抑菌效果最好。
The technology of adding lysozyme to infant milk formula was studied in this research. Lysozyme was respectively added into the infant milk before homogeneous, sterilization, spray drying and after spray drying. Then the bacteria total numbers of the samples was determined respectively after one-day, 15-day, 30-day, and 60-day storages. The results showed that both the adding time and dosage of lysozyme affected antimicrobial properties of the product and the best adding mode and dosage of lysozyme were adding after spray drying and 500 mg/L, respectively.
出处
《现代食品科技》
EI
CAS
2009年第4期405-407,共3页
Modern Food Science and Technology
基金
黑龙江省教育厅科学技术研究指导项目(11523042)
