文档介绍：摘要乳糖不耐受常指由于小肠粘膜乳糖酶缺乏导致乳糖消化吸收障碍而引起的以腹胀、腹泻、腹痛为主的一系列临床症状等。据统计全世界各地区人群中约 1/3至1/2的人口存在不同程度的***型乳糖酶缺乏。我国的调查则显示,汉族***这种状况发生率为75%'-'-'95%,少数民族亦有76%'--'%。乳糖不耐受症严重影响了人们对牛奶的丰富营养的吸收和利用。研究并生产低乳糖奶意义重大。本实验采用在牛奶中添加乳糖酶的方法,分解掉部分乳糖,使之达到不耐受症患者可接受的乳糖含量。%、温度为39℃、水解时间为4小时。乳糖水解率为70%,酶解后牛奶的在感官、风味上不变、但甜度有轻微增加,脂肪酸组成略有变化。流体T—S(剪切力一剪切速率)牛顿特性分析表明:纯牛奶平均表观粘度为 ,为非牛顿流体。,流体特性指数比较纯牛奶更趋近1,说明酶解后牛奶接近牛顿体。膜超滤分离酶法乳糖酶解后产生的部分葡萄糖,以降低甜度。实验采用了3 万和150分子量的两种膜片,并采用非稀释超滤和稀释超滤两种方法。非稀释超滤截留率高但是速度慢,稀释超滤速度明显提高但过滤效果不及非稀释超滤。%,%。以酪蛋白、糊精、可溶性膳食纤维作为壁材,包埋植物油以补充酶解中损失的部分脂肪酸,采用喷雾干燥技术生产低乳糖奶粉,最佳工艺条件为进风温度 1900C,出风温度900C,进料量为25ml/min,,水溶性膳食纤维:酪蛋白:低DE值糊精为1:3:35。关键词:乳糖不耐受酶粘度膜技术喷雾干燥 Abstract People who lackoflactase intheirsmall intestinewillhave abdominal distention, diarrhea and bellyache symptoms afterthey drink medicine,it is called Lactose Intolerance(u),which iscaused forlactosemal— was saidthat almost 1/3~1/2human beings intheworld have more china,75%'--95%ban people have thisproblem,76%'--%minority heavily impacts people obtaining abundant nutritionfrom milk;it willbemuch sense todealwiththismalady. We tried toadd lactaseto,milk pose some lactose,SO as toproduce low-lactose Who have LICan also absorb a |e have determined the adding %at39。C,and keep posing for14 tasteand flavor ofthe low lactose milk afterenzymolysis have no difference though alittlemore fatty acidconstitute hasslight change. Liquid t-S Newton character was shows that:pure milk is non-Newton liquid withanaverage viscosity ;milk afteradding lactase,the average viscosity ,which means thatmilk afterenzymolysis ismore likely tO NewtonLiquid. To low down thesweetness caused form theenzymolysis,we use anic membrane tofiltratesome lactose have chosen 30000 and 150Mw membranes filtratedirectly and filtrateafterdiluting to ahalfconc