微生物发酵与酶法结合制备天然奶味香基的研究  

The Research of Nature Milk Base Flavor by Combining Fermentation with Lipolysis

作　　者：于铁妹[1] 王永华[1] 杨博[2] 张水华[1] 

机构地区：[1]华南理工大学轻工与食品学院,硕士研究生广东广州510640 [2]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《食品与发酵工业》2008年第10期153-157,共5页Food and Fermentation Industries

基　　金：广东省科技厅粤港关键领域重点突破项目(2006A25004001)

摘　　要：选用具有丁二酮合成能力的乳酸乳球菌NRRL B-2356发酵全脂乳与脂肪酶结合制备天然奶味香基。乳酸乳球菌NRRL B-2356发酵全脂乳丁二酮、3-羟基丁酮产量在27h时达最大(52.95μg/mL),与德氏乳杆菌混合发酵,两者接种量比值为5:1时,丁二酮、3-羟基丁酮含量达60.1μg/mL,香气评分最高。利用脂肪酶palatase2000L对发酵液进行酶解修饰以提高香气强度,酸值为6.73mgKOH/g时香气评分最高。同时蒸馏萃取装置与GC-MS结合对奶味香基中挥发性成分进行了分析,结果表明,游离脂肪酸为98.586%,酮类1.219%,内酯类0.142%。研究制备的奶味香基香气纯正浓郁,可用于调配高档奶味香精。Lactococcus lactis subsp, lactis NRRL B--2356 which was capable of forming diacetyl was chosen and combined with lipase to prepare natural milk base flavor. The amount of diacetyl and acetoin reached maximum （52.95μg/mL） when Lactococcus lactis subsp, lactis NRRL B--2356 has been fermented for 27h alone. The aroma was rated the highest when Lactococcus lactis subsp, lactis NRRL B--2356 was mixed with a lactobacillus delbruekii having an inoculation ratio of 5 to 1 and the amount of diaceytl and acetoin was 60.1μg/mL. Palatase 20000L was chosen to modify the aroma of the milk base flavor and the aroma was rated the highest when acid value of the base was 6.73mgKOH/g. The volatile compositions of the milk base flavor were estimated by combining SDE with GC--MS and the results showed： free fatty acids was 98. 586%, ketone was 1. 219%, lactone was 0. 142%. The milk base has a natural full--bodied milk flavor and could be used to prepare top milk essence.

关 键 词：奶味香精 发酵 脂肪酶 丁二酮 

分 类 号：TS264.3[轻工技术与工程—发酵工程]