The results showed that the effects of different protective components on residual enzyme activity were sorted as 15% skimmed milk >1% gelatin >6% lactose.

• 试验结果表明,影响豆豉纤溶酶冻干后残余酶活力的保护剂的主次顺序为15%25脱脂奶粉>1%25明胶>6%25乳糖。