酶促奶油水解制备天然奶味香精  

Study on Enzymatic Hydrolysis of Cream to Natural Milk Flavor

作　　者：汪薇[1] 赵文红[1] 白卫东[1] 蔡育能[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院

出　　处：《食品与发酵工业》2011年第1期94-97,共4页Food and Fermentation Industries

基　　金：广州市黄埔区科技计划项目(1025);仲恺农业工程学院自然科学基金(G3091415)

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。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.

关 键 词：奶味香精 脂肪酶 奶油 乳清粉 

分 类 号：TS264.3[轻工技术与工程—发酵工程]