酶改性干酪的生产技术  

Technology of enzyme-modified cheese

作　　者：李飞[1,2] 刘宁[1] 

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,哈尔滨150030 [2]吉林化工学院环境与生物工程学院,吉林132022

出　　处：《食品科技》2008年第12期45-49,共5页Food Science and Technology

摘　　要：目前获得有营养的、经济的和持续的干酪风味产品的方法主要是酶改性干酪(Enzyme Modified Cheese,EMC)。生产EMC所需的技术包括水解干酪/凝乳使用的酶(蛋白酶、肽酶、脂肪酶和酯酶),在可控条件下,水解直到得到所需的风味。EMC的风味最高可达天然干酪风味的30倍,使用这种方法可以生产出许多不同种类的干酪风味产品。主要介绍EMC风味产生的概况,以及生产EMC所需的酶及技术等。The best way of receiving nutritional, economic and consistent cheese flavour was Enzyme- Modified Cheese（EMC）. The technology of making EMC included enzyme of hydrolyzing cheese/curd（protease, peptidase, lipase and esterase）, Under controlled conditions, the reaction of Hydrolysis was inactivated until the necessary flavor was received. The highest flavor of EMC was thirty times than flavour of natural cheese, many types of cheese flavour product were produced using this way. The purpose of this review is to introduce the overview of flavour of EMC, enzyme in the process and technology.

关 键 词：酶改性干酪 干酪风味 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]