复合风味蛋白酶与脂肪酶制作酶改性干酪  

Production of enzyme-modified cheese with Flavourenzyme and lipase

作　　者：李飞[1] 刘宁[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第9期218-221,共4页Science and Technology of Food Industry

摘　　要：研究使用复合风味蛋白酶和脂肪酶制作酶改性干酪的最佳工艺,确定乳化盐种类及添加量、酶解反应温度、反应时间及酶添加量等工艺条件。采用pH4.6水溶性氮与5%磷钨酸可溶性氮表示蛋白水解度,铜皂法测定游离脂肪酸来表示脂肪水解度。结果表明:新鲜契达干酪凝乳与水以2∶1的比例混合,添加1.5%的乳化盐(焦磷酸钠∶三聚磷酸钠1∶1)后,以复合风味蛋白酶0.02%和脂肪酶1%的添加量,在50℃下水解8h,即得到风味适宜的酶改性干酪。The best of technology of EMC by adding Flavourenzyme and lipase to fresh cheese curds was studied, including the sort of emulsify salt and the content, incubating temperature, reaction time and the level of enzyme and so on. The degree of proteolytic was determined by pH4.6 water-soluble nitrogen and 5% phosphotungstic acid soluble nitrogen,the degree of lipolytic was determined by free fatty acids using the copper soap method. The result showed that fresh cheddar cheese curds and water were mixed with 2： 1, adding 1.5% emulsify salt （ sodium pyrophosphate and sodium tripolyphosphate, 1 ： 1 ）, the content of Flavourenzyme 0.02%, the content of lipase 1%, the incubating temperature 50℃, the reaction time 8h, a kinds of desired flavour enzyme- modified cheese was received.

关 键 词：酶改性干酪 蛋白酶 脂肪酶 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]