食品与发酵工业2024，Vol.50Issue(12)：370-378,387,10.DOI:10.13995/j.cnki.11-1802/ts.036862
炼乳生产现状及其减糖策略研究
Research production and strategies on current status and sugar reduction of condensed milk
摘要
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.关键词
炼乳/减糖/功能性低聚糖/天然甜味剂Key words
condensed milk/sugar reduction/functional oligosaccharide/natural sweetener引用本文复制引用
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):370-378,387,10.基金项目
国家自然科学基金项目(31301523) （31301523）
安徽省教育厅重点研究项目(KJ2021A1071) （KJ2021A1071）
滁州市科技计划项目(2021ZD017,2021GJ011) （2021ZD017,2021GJ011）
滁州学院科研项目(2020qd36 （）
2022XJZD23) （）
