Extraction techniques of lactose with the method of crystallization from whey | 结晶法提取乳清中乳糖工艺的研究
2009
Zhao Li, Gansu Agricultural University, Lanzhou(China), College of Food Science and Engineering | Yu Qunli, Gansu Agricultural University, Lanzhou(China), College of Food Science and Engineering | Chen Ting, Gansu Agricultural University, Lanzhou(China), College of Food Science and Engineering
中国人. 本试验以生产鲜奶干酪素时排放的乳清为原料,经过中和去除乳清蛋白后浓缩、结晶得到粗制乳糖.结合单因素试验确定pH值、保温时间、结晶浓度为影响乳糖提取的主要因素,结合单因素及正交试验确定最佳工艺参数为：中和pH值6.8、保温时间40 min、浓缩糖度50 B.所得制品的感官、乳糖含量、水分、灰分氯化物等指标均符合QB/T3778-1999一级品标准.[著者文摘]
显示更多 [+] 显示较少 [-]英语. The whey wasted from casein production with fresh milk was used as raw materials.Crude lactose was extracted by removing whey protein and concentration crystallization through the single factor determination,such as pH,soaking time and crystallization of concentration.The optimum technical parameters of lactose crystallization were determined as pH 6.8,40 minutes of soaking time and 50Bé of crystallization concentration by using L9（34）orthogonal test.Sensory of product meets the standards of primary product of QB/T 3778-1999 in indicators,lactose content,moisture content,ash and chloride content.
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