پودر شير اصلاح شده : توليد و بررسي ويژگي‌هاي پودر شير كم لاكتوز طعم‌دار

Modified milk powder: production and investigation of flavored low lactose milk powder

يكي از راهكارهاي جلوگيري از امتناع مصرف محصولات لبني توسط افرادي كه عدم تحمل لاكتوز دارند توليد محصولات جديدي است كه به راحتي در دسترس باشند. در اين مطالعه،تيمارهاي اصلي شامل پودر شير موز كم لاكتوز و پودر شير كاكائو كم لاكتوز با استفاده از آنزيم بتا - گالاكتوزيداز و همچنين پودر شير موز، پودر شير كاكائو، پودر شير و پودر شير كم لاكتوز نيز براي برخي مقايسات با استفاده از خشك كن پاششي هم جهت توليد شد.دماي ورودي و خروجي دستگاه به ترتيب،°C 175 و °C 145 بود. مقدار رطوبت، پروتئين، چربي و لاكتوز، اندازه ذرات، انديس حلاليت و ذرات سوخته پودرهاي شير موز كم لاكتوز و پودر شير كاكائو كم لاكتوز مورد بررسي قرار گرفت. شير كاكائو كم لاكتوز به لحاظ طعم نمره پايين‌تري كسب نمود و با شير موز كم لاكتوز اختلاف معني‌دار آماري داشت (p<0.05). اين دو محصول شير اصلاح شده معايب شيرهاي كم لاكتوز از جمله طعم شيرين آن و همچنين معايب شيرهاي طعم‌دار معمولي را به علت افزودن شكر نسبتاً بالا (7-6 درصد) ندارند و چالش طعم نامطلوب شيريني با افزودن طعم‌دهنده‌ها به فرصت توليد محصول جديد تبديل مي‌گردد كه افرادي كه عدم تحمل لاكتوز دارند و همچينين افراد عادي به راحتي مي‌توانند از آنها استفاده نمايند و از مزاياي متعدد شير استفاده نمايند.

One of the ways to avoid dairy products being discontinued by people who are lactose intolerant is to make new products that are easily available. The aim of ths study was production types of low-lactose banana powder and low-lactose cocoa powder with the use of β-galactosidase enzyme using spray dryer and investigation the chemical and mcroal properties of them. The amount of moisture, protein, fat and lactose, particle size, solubility index and scorched particles of low lactose banana milk powder and low lactose cocoa milk powder were studied.Microbiological tests including aerobic mesophilic bacteria, Coliform, Escherichia coli and Staphylococcus aureus coagulase positive were also performed. About chemical characteristics moisuire content, fat and ptotein were n standard range. The results showed that 68% of powders size were between 180 to 500 μm, 30% larger than 500 μm and 2% smaller than 125 μm. Sensory evaluation was performed after the treatments were reconstituted with water.Studies have shown that low-lactose milk due to its sweet taste and banana milk and cacao milk were not desirable due to lack of sweetness (no added sugar), but low lactose banana milk had a desirable acceptance.Low lactose cocoamilk had lower scores due to taste and had significant difference with low lactose banana milk (p<0.05).These two modified cow's milk products do not have disadvantages of low-lactose milk, including its sweet taste, as well as the disadvantages of conventional flavored milk due to the addition of relatively high sugar (7-6%), and the challenge of undesirable sweet flavor turns into the opportunity to produce new products by adding flavors and people who are intolerant to lactose, as well as ordinary people can easily use them and benefit from milk.