摘要
本文主要研究探讨了低乳糖牛奶产品的配方组成及其生产工艺条件等。实验研究结果表明,该产品具有营养丰富全面、口味香甜纯正以及稳定性能良好和无褐变等特点,其乳糖的水解率高达70％以上,可以有效的预防人体乳糖不耐症的发生。
In this paper we mainly make a research on the processing technology method and ingredient about the low lactose milk.The reult in the product showed tested and refushing nutrition good stability and nobrowning, the hydrolyticl rate of lactose is above 70%,and the clinic manifestation of lactose intolerance can be reduced.
出处
《江西食品工业》
2003年第2期17-18,共2页
Jiangxi Food Industry
