| 摘要 |
PURPOSE:Lactose is hydrolyzed, when desired, treated with a microorganism or enzyme to assimilate D-glucose, then, if necessary, subjected to neutralization, desalination and decoloration, further concentration or drying, then made into preparation to avoid contamination by browning bacteria or general bacteria. CONSTITUTION:The hydrolysis of lactose is effected by heating 5-20% aqueous solution of lactose in the presence of an acid catalyst such as hydrochloric, sulfurice or oxalic acid or an enzyme such as lactase is allowed to act on at 30- 40 deg.C. The hydrolyzate is, when necessary, neutralized and decolorized. The hydrolyzate may be treated with a microorganism or an enzyme to reduce the D- glucose content. Then, the resultant lactose hydrolyzate is filtered, heated or adjusted in its pH, then concentrated or dried. |
