| 酶促奶油水解制备天然奶味香精 |
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| 引用本文： | 汪薇,赵文红,白卫东,蔡育能.酶促奶油水解制备天然奶味香精[J].食品与发酵工业,2011,37(1). |
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| 作者姓名： | 汪薇 赵文红 白卫东 蔡育能 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东,广州,510225 |
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| 基金项目： | 广州市黄埔区科技计划项目，仲恺农业工程学院自然辩学基金 |
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| 摘 要： | 选用脂肪酶lipaseAY水解奶油制备天然奶味香精。在奶油与乳清粉的质量比为14:1,脂肪酶量为奶油质量的0.2%,反应温度为45℃时,其香气评分最佳。GC-MS分析结果显示:产物中脂肪酸约占80%,内酯和酯类约为20%。所制备的天然奶味香精具有浓郁的干酪风味,带有淡淡的甜奶香味,香气醇厚,口感细腻。另外,适量添加乳清粉有利于改善产物口感。
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| 关 键 词： | 奶味香精 脂肪酶 奶油 乳清粉 |
Study on Enzymatic Hydrolysis of Cream to Natural Milk Flavor |
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| Wang Wei,Zhao Wen-hong,Bai Wei-dong,Cai Yu-neng.Study on Enzymatic Hydrolysis of Cream to Natural Milk Flavor[J].Food and Fermentation Industries,2011,37(1). |
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| Authors: | Wang Wei Zhao Wen-hong Bai Wei-dong Cai Yu-neng |
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| Affiliation: | Wang Wei,Zhao Wen-hong,Bai Wei-dong,Cai Yu-neng(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China) |
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| Abstract: | The enzymatic hydrolysis of cream to natural milk flavor by lipase AY was conducted.The optimal the ratio of cream and whey powder,enzyme content and reaction tempreture were 14∶1,0.2 g/100 g cream and 45 ℃,respectively.The milk flavor had a high sensory score.GC-MS analysis showed that there were about 80% free fatty acids and 20% lactones and ketones.The natural milk flavor produced had strong cheese flavor and light sweet milk aroma.Moreover,the taste of the milk flavor could be improved by adding some whey powder. |
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| Keywords: | milk flavor lipase cream whey powder |
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