1) low lactose
低乳糖
1.
In this paper we mainly make a reseatch on the processing technology method and ingredient about the low lactose nutrition milk tablets.
本文主要研究探讨了低乳糖营养奶片的配方组成及其生产工艺条件等,同时探讨了奶片改良剂等辅助成分对生产过程及其产品的溶解性等物理特性的影响。
2) low-lactose milk
低乳糖乳
1.
Study on continuous production of low-lactose milk with immobilized lactase;
利用固定化乳糖酶连续生产低乳糖乳的研究
2.
The continuous production conditions of low-lactose milk and the usage stability of the immobilized lactase in the filled-bed reactor were researched.
以离子交换树脂D151为载体,采用吸附交联法固定化黑曲霉来源乳糖酶,并将固定化酶装填于填充床反应器中处理牛乳,研究固定化酶连续生产低乳糖乳的条件和使用稳定性。
3) low lactose milk
低乳糖乳
1.
Co-immobilization of lactase and its application in production of low lactose milk
凹凸棒土—壳聚糖耦合固定化乳糖酶及其在低乳糖乳制备中的应用
2.
This purpose of this study was to hydrolysis the lactose in milk by immobilizedβ-galactosidase,with a view to solve the problem that the freeβ-galactosidase generate low lactose milk with large quantity of enzyme and high cost besides getting rid of exogenous protein.
对固定化酶连续水解牛乳生产低乳糖乳的使用条件及其稳定性进行了研究,结果表明:在填充床反应器中,在保留时间为270min、反应温度为50℃、酶床质量为35。
4) low lactose milk
低乳糖牛乳
1.
10 percent of the emulsifier can effectively prevent the production process of the 5-HMF browning,And composite brown-brown of the effect of industrial research results show that: the best formulation used in low lactose milk processing by dairy factory has significant efficiency to inhibit browning,which can be applied to industrial production.
通过在低乳糖牛乳生产中添加复合抑制剂机进行褐变物质5-HMF的抑制。
5) low lactose milk
低乳糖奶
1.
To promote the production and consumption of milk, it is necessary to produce and popularize low lactose milk.
为了实现人们“想喝奶和多喝奶”的愿望,进行低乳糖奶的生产和推广成为必然。
6) galactooligosaccharides
低聚半乳糖
1.
Production of low-lactose milk containing galactooligosaccharides was studied withβ-Galactosidase by transgalactosylation activity from Enterobacter sp.
研究利用具有转糖基活性的β-半乳糖苷酶生产含低聚半乳糖的低乳糖牛奶。
2.
The molecular structure,origin,physiological functions and the states of application in infant food industry of both fructooligosaccharides and galactooligosaccharides are reviewed.
介绍了母乳中的低聚糖生理特征 ,对低聚果糖及低聚半乳糖分子结构、来源、生理功能及其目前在婴幼儿食品工业中的应用状况进行了综
3.
The conditions for transgalactosylation activity were optimized,and the large yield of galactooligosaccharides with various kind of oligosaccharides was obtained by using 20% lactose as a substrate at pH 5.
5、乳糖20%、温度50℃条件下反应48 h,转糖基活性最高,能生成多种低聚半乳糖。
补充资料：低乳糖奶粉
由于一些人的消化系统中乳糖酶的活性太低，食用高量乳糖的乳制品时，会引起消化紊乱，即所谓“乳糖不耐症”。
制作方法
1.选用部分脱脂奶(脂肪含量为2.4%)为原料，用玉米油进行标准化以使脂肪含量达4.8%。
2.混合物分两步均质，均质压力1.1～3.5兆帕。在85℃加热4分钟，均质液用水稀释，水与混合液的重量比为1∶1，然后在55℃下过滤，使体积减少90%。过滤使用非纤维素薄膜，此膜完全可以阻碍牛血红蛋白通过(分子量60000)，能阻碍99%的干酪乳清蛋白通过，而滞留的乳糖却很少。水流入实验证明，在15℃ 0.1兆帕压力下，水流出速度最小为12升/分，水流速不超过170升/米2·小时。
3.将滞留物在72℃加热6分钟，喷雾干燥，得到粉状物。
4.透过物中77%乳糖用乳糖酶(用量为每千克用5.4克)37℃作用4小时，进行水解。然后在65℃下加热水解物，加入水解马铃薯糖。用喷雾干燥法将掺兑干燥，得到另一种粉状物。
5.混合上述两种粉状物即得到一种保健食品——低乳糖奶粉。
产品特点 乳糖含量低，赖氨酸不损失，营养价值高，耐贮存。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条