摘要
对胆固醇氧化酶法、接枝β-环糊精法和β-环糊精法3种脱除牛奶中的胆固醇的方法进行比较。采用单因素及正交方法在对该3种工艺条件优化后,胆固醇氧化酶法、接枝β-环糊精法和β-环糊精法胆固醇脱除率分别达到83.5%,88.3%,97%。通过对胆固醇脱除效率、生产成本、工业可行性比较,β-环糊精法脱除牛奶中的胆固醇在实际生产中最具应用性,可作为生产低/无胆固醇牛奶方法的优先选择。
This study was designed to develop cholesterol oxidase, crosslinked β- cyclodextrin（9-CD）, β-cyclodextrin, and determine the optimum conditions of different factors on cholesterol reduction from milk. In the conditions, cholesterol removal rates of three methods were 83.5 %, 88.30%, 97 %, respectively. By comparing on cholesterol removal rate, production cost, and feasibility in industrial production, β-CD on Cholesterol removal from milk was the optimum way.
出处
《食品与机械》
CSCD
北大核心
2013年第5期37-40,共4页
Food and Machinery
关键词
脱除
胆固醇
牛奶
氧化酶
接枝
Β-环糊精
cholesterol removal
milk
oxidase
crosslinking
β-cyclodextrin
