摘要
介绍了一种将脱盐乳清粉配制成10%的水溶液,用β-半乳糖苷酶酶解降低其乳糖含量,经两组串联超滤装置处理得到澄清的饮料原液,最后调配加工成澄清型低乳糖碳酸饮料的制作工艺。结果表明,用以上处理方法可制得具有奶香风味、口感清爽并可供长期保存的乳清碳酸饮料。
A new technology of producing a carbonated whey beverage with low lactose was introduced.10% whey solution was prepared with desalted whey powder and hydrolyzed by lactase,then,the hydrolyzed solution was clarified by two-step tandem ultra-filtration and formulated with other ingredients.The results showed that a carbonated whey beverage with milk-taste,refreshing mouth-feel and long shelf-life could be obtained by the processing described above.
出处
《饮料工业》
2007年第10期18-20,共3页
Beverage Industry
关键词
脱盐乳清粉
乳糖
超滤
饮料
desalted whey powder
lactose
ultra-filtration
beverage
