主要研究探讨了低乳糖牛奶产品的配方组成及其生产工艺条件等。
In this paper we mainly make a research on the processing technology method and ingredient about the low lactose milk.
此外，在中国，先前所描述的低乳糖乳制品和乳糖游离钙的来源非常丰富。
In addition to the low - lactose dairy products previously described, lactose -free calcium sources are aplenty in China.
如果对你来说，乳制品会导致肠胀气，那么就试试低乳糖或不含乳糖的替代品。
If dairy products are a problem, try low-lactose or lactose-free varieties.
生产出的低乳糖牛奶，乳糖水解率达到百分之七十以上，可以减少乳糖不耐受症状。
Production of low lactose milk, the lactose hydrolysis was above seventy percent, can reduce lactose intolerance symptoms.
由于近年甜味剂、脂肪替代物等的不断开发和投入应用，市场上出现了众多低脂冰淇淋，低糖冰淇淋及低乳糖冰淇淋等。
Development in sweeteners, fat replacers and bulking agents have provided many options for formulating new products with low fat, low sugar or lactose...
具有较高的消化能力的木瓜蛋白酶也许可以通过掺加低活力的木瓜蛋白酶，乳糖或者其他合适的填充物来降低消化能力以达到官方的标准。
Papain of a higher digestive power may be reduced to the official standard by admixture with papain of lower activity, lactose, or other suitable diluents.
低过敏性。不含糖，乳糖，大豆，小麦，面筋，或致敏酵母菌。没有添加人工颜色，口味，甜味剂和防腐剂。
Hypoallergenic. Contains no sugar, lactose, soy, wheat, gluten, or allergenic yeasts. Free of artificial colors, flavors, sweeteners and preservatives.
低过敏原，不含乳糖，小麦，麸质或过敏的酵母。
Hypoallergenic. Contains no lactose, wheat, gluten or allergenic yeasts.
本文详述了低聚半乳糖的研究和应用的最新进展，并简述了低聚半乳糖的特性。
Recent progress in research and development of galactooligosaccharides were presented along with introduction of their unique properties and advantages.
填充床反应器中，研究了稀释速率对低聚半乳糖形成的影响。
Effect of dilution rate on the formation of GOS was studied in the packed-bed reactor.
介绍了生物活性物质- 低聚半乳糖的生理功能及生产方法，并对其在食品工业的应用与发展前景进行了展望。
The physiological functions and production of galactooligosaccharide are presented. , and the application and development of galactooligosaccharide in food industry were prospected as well.
多聚半乳糖醛酸酶活性与呼吸强度和内源乙烯的变化趋势较为一致，而果胶甲酯酶活性在整个贮藏期中由高到低变化较为平缓。
The pectin esterase (PE) activity was not obviously associated with the firmness. The activity of PG changed in a certain degree with fluctuation respiration and endogenous ethylene level.
以仙人掌和鲜牛奶为主要原料，配以双歧因子——低聚半乳糖等，采用合理的生产工艺，经发酵可以制成质量优良的保健酸奶。
Quality cactus health yoghurt was developed from cactus and fresh milk as the main materials by rational processing technology, with oligo-galactose, etc. incorporated to get the final product.
从游离酶、固定化酶和完整细胞等角度，详细介绍了低聚半乳糖的制备技术及其生产现状与前景。
The preparation techniques for galacto-oligosaccharide with free enzyme, immobilized enzyme and whole cell as biocatalysts are introduced in…
从游离酶、固定化酶和完整细胞等角度，详细介绍了低聚半乳糖的制备技术及其生产现状与前景。
The preparation techniques for galacto-oligosaccharide with free enzyme, immobilized enzyme and whole cell as biocatalysts are introduced in…
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