生物技术制备天然牛奶香精的研究  

Research in preparation of natural milk flavor with biotechnology

作　　者：李灿峰 陈木链 

机构地区：[1]广州联丰香料科技有限公司科研中心,广东广州510663

出　　处：《中国食品添加剂》2013年第S1期67-71,共5页China Food Additives

摘　　要：奶香是人们最为熟悉和喜爱的香气之一,但由于奶制品加工过程中香味成分难免遭受破坏,乳制品的奶香需要补充,因此奶制品加香技术一直为人们所关注。本研究结合现有先进生物制备技术,以无水奶油为基料,通过微生物发酵制得发酵底料,再添加1%脂肪酶在温度50℃条件下酶解3h,制得牛奶香精基料,最后经科学配比加入2%天然香兰素、1.5%天然丁位癸内酯及1%天然丁位十二内酯,上述条件下制得的天然牛奶香精香气纯正自然,圆润饱满,可应用于各种各类食品加工或作为生产食品香精和食品配料的原料。通过不同菌种和酶的使用以及反应条件的变化,还可开发各种风味的天然奶味香精。Milk flavour is one of popular and familiar odor for consumer worldwide,but the milk flavour suffers obvious damage during dairy product processing,milky note need to be compensated. Thus,flavourist pay great attention on modification of dairy product olfaction and taste. In this research,anhydrous cream is basic raw material which through biotechnology processing,fermentation and enzymolysis with add 1% fat enzyme under 50℃ for 3 hours,yield natural flavour base. Optimizing creation formulation through orthogonality experiment end up with adding 2% natural vanillin,1. 5% natural Gamma decalacton and 1% natural delta decalacton,the milk flavour which formulated above obtained very positive sensory evaluation result as pure,natural,rich and long lasting,it can be applied in all kinds of food and food additives. Different taste of milk flavour can be created by using different bacteria,enzyme and reaction conditions.

关 键 词：天然牛奶香精 发酵 酶解 香精调配 

分 类 号：TS264.3[轻工技术与工程—发酵工程]