搅拌型酸奶的加工工艺VIP免费

ANYANGINSTITUTEOFTECHNOLOGY酶水解法低乳糖牛乳的生产系（院）名称：生物与食品工程学院专业班级：07食品质量与安全(1)班学生姓名：杨帅施芳芳张燕燕寇正威指导教师姓名：杜磊指导教师职称：讲师2010年5月目录引言...............................................................................................................................................11.低乳糖牛奶介绍................................................................................................................12.低乳糖牛奶的加工工艺及操作要点.....................................................................22.1牛奶的验收.....................................................................................................................22.1.1感官检验..............................................................................................................22.1.2酒精试验和滴定酸度.......................................................................................22.1.3抗菌素残留检验.....................................................................................32.2离心净乳...........................................................................................................32.3标准化..............................................................................................................................42.4巴氏杀菌.........................................................................................................................42.5加酶水解.........................................................................................................................42.5.1酶水解法概述.....................................................................................................42.5.2乳糖酶添加量的确定.......................................................................................42.5.3酶解温度时间的确定.......................................................................................52.6均质..................................................................................................................................52.7超高温杀菌.....................................................................................................................62.8冷却降温.........................................................................................................................62.9低乳糖牛奶水解率的测定.........................................................................................62.9.1未酶解牛奶样品的处理及测定.....................................................................62.9.2酶解后牛奶中醛糖含量的测定.....................................................................62.9.3低乳糖牛奶水解率的计算..............................................................................73.总结..........................................................................................................................................7参考资料.....................................................................................................................................8酶水解法低乳糖牛乳的生产专业班级：07食品质量与安全(1)班学生姓名：杨帅施芳芳张燕燕寇正威指导教师：杜磊职称：讲师摘要世界上相当一部分人有乳糖不耐症，因此生产低乳糖牛乳满足不同人群的营养需求。本文以新鲜的牛乳为原料，采用酶水解法降低牛乳中乳糖含量，生产水解率在70%~80%间的低乳糖牛乳。通过阐述不仅使人们整体了解酶水...