| 摘要 |
In prepn of bifidogenic infantt and diet foods, in which milk, milk components or milk prods from mammals are opt adapted (to mother's milk), bifidogenicity is achieved by splitting sialic acid from the milk proteins with the enzyme neuraminidase (sialidase). Pref immobilised neuraminidase is used. Lactose and/or other carbohydrates, eg maltose, is added for the bifidogenic effect. The process comprises the stages: (a) ultra-high temp heating of the milk or milk protein/milk, (b) buffering to pH 4.5-7.0 by addn of HC1, H3P04, citric acid or other organic acid (c) addn of-neuraminidase to the milk or milk prod, (d) holding the mixt at pH 4-8 for 10 mins -24 H, to split sialic acid from the proteins at 4-60 deg C, (e) opt heating to 85-100 deg C for 5-15 secs, to inactivate the neuraminidase, (f) neutralising or buffering with K0H, K2C03 or phosphates and/or citrates of K, Na and Ca, (g) addn of the usual additives used in diary processing for the adaptation, and (h) spraydrying of the mixt.
|
