摘要
以乳糖为原料,通过酸碱协同催化法制备乳酮糖。在单因素试验基础上选取温度、pH和时间为主要因素,根据box-behnken中心组合试验设计原理,采用响应面法优化乳酮糖的制备工艺条件。结果表明,其最佳工艺条件为温度81℃,pH10.2,时间171min,在此条件下,乳糖的转化率为85.51%。
The refined lactose was used to prepare the lactulose,which was catalysed by acid base.Temperature,pH and reaction time were selected by single factor tests.According to the Box-Behnken center-united experimental design principles, the method of response surface analysis was adopted to determine the optimum processing of lactulose. The results showed that the optimum conditions were as follows： temperature was 81 ℃,pH was 10.2,and reaction time was 171 min.Under these conditions,the yield of lactulose was 85.51%.
出处
《食品与机械》
CSCD
北大核心
2010年第2期100-103,共4页
Food and Machinery
关键词
乳酮糖
乳糖
响应面设计
lactulose
lactose
response surface methodology（RSM）
