综述与专题评论

炼乳生产现状及其减糖策略研究

  • 於荣荣 ,
  • 周頔 ,
  • 徐升 ,
  • 韩彬 ,
  • 汤泉 ,
  • 董艺凝
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  • 1(滁州学院 生物与食品工程学院,安徽 滁州,239000)
    2(安徽大学 生命科学学院,安徽 合肥,230601)
    3(安徽达诺乳业股份有限公司,安徽 滁州,239000)
第一作者:硕士研究生(董艺凝教授和汤泉副教授为共同通信作者, E-mail:dong_yining@163.com;tangquan@mail.ustc.edu.cn)

收稿日期: 2023-07-23

  修回日期: 2023-08-16

  网络出版日期: 2024-07-11

基金资助

国家自然科学基金项目(31301523);安徽省教育厅重点研究项目(KJ2021A1071);滁州市科技计划项目(2021ZD017,2021GJ011);滁州学院科研项目(2020qd36;2022XJZD23)

Research production and strategies on current status and sugar reduction of condensed milk

  • YU Rongrong ,
  • ZHOU Di ,
  • XU Sheng ,
  • HAN Bin ,
  • TANG Quan ,
  • DONG Yining
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  • 1(School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China)
    2(School of Life Science, Anhui University, Hefei 230601, China)
    3(Anhui Danuo Dairy Industry Co.Ltd., Chuzhou 239000, China)

Received date: 2023-07-23

  Revised date: 2023-08-16

  Online published: 2024-07-11

摘要

随着高糖饮食造成的健康问题日益突显,降糖已经成为乳品行业发展的必然趋势。特别是含糖量高达40%的炼乳,是乳制品减糖的重点关注领域和新的技术挑战。针对炼乳生产工艺特点及成分特征,该文重点阐述了炼乳减糖的现有策略,包括乳糖水解、糖替代、超滤、直接减糖等方式,以及炼乳减糖技术的发展方向。该文在综述了现有减糖策略的基础上,分析了炼乳减糖所面临的挑战,并对炼乳减糖技术发展趋势进行预测与建议。

本文引用格式

於荣荣 , 周頔 , 徐升 , 韩彬 , 汤泉 , 董艺凝 . 炼乳生产现状及其减糖策略研究[J]. 食品与发酵工业, 2024 , 50(12) : 370 -378;387 . DOI: 10.13995/j.cnki.11-1802/ts.036862

Abstract

As health problems caused by high-sugar diets get increasingly prominent, sugar reduction has become inevitable for the dairy industry.In particular, condensed milk, which contains up to 40% sugar, is a key area of concern and a new technical challenge for sugar reduction in dairy products.Considering the characteristics of the condensed milk production process and its composition, this review has been put emphases on the existing strategies for sugar reduction in condensed milk, including lactose hydrolysis, sugar substitution, ultrafiltration, and direct reduction, as well as the development direction of sugar reduction technologies for condensed milk.Based on the overview of existing sugar reduction strategies, the challenges faced by sugar reduction for condensed milk have been analysed and offered predictions and suggestions for the development trend of sugar reduction techniques for condensed milk.

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