利用表面成熟菌和酶制备干酪风味剂  

Using the Surface Mature Bacteria and Enzyme Preparation Cheese the Research of the Agent that Flavor

作　　者：曹春玲[1] 刘会平[1] 季玲[1] 卫风汝[1] 陈苓[1] 

机构地区：[1]天津科技大学食品营养与安全教育部重点实验室,天津300457

出　　处：《食品与发酵工业》2012年第2期79-84,共6页Food and Fermentation Industries

基　　金：天津市科委农业成果转化项目(08ZHNZNC02500);天津科技大学人才引进基金(20080420)

摘　　要：利用表面成熟菌(Brevibacterium linens和Debaryomyces hansenii),与蛋白酶Flavourzyme和脂肪酶Palatase20000 L结合的方法制备干酪风味剂(菌酶组),并与仅用蛋白酶和脂肪酶酶解干酪的方法制备出的干酪风味剂(双酶组)进行比较。利用固相微萃取(SPME)结合GC-MS的方法检测两组干酪风味剂中的挥发性风味物质的种类和含量,并对两者进行比较。结果表明,菌酶组中含有45种风味物质,其中含量最多的酸类,其次是混杂类、酯类和含硫化物;双酶组含有27种风味物质,其中含量最多的是酯类,其次是酸类、酮醛类。We used two surface mature bacterium （Brevibacterium linens and Debaryomyces hansenii） , and Fla- vourzyme protease, Palatase20000L lipase to prepare cheese flavoring agent （bacteria enzyme group）. Besides, only proteinase and lipase were used to make cheese flavoring agent （double enzymes group）. The volatile flavor sub- stances of the two groups of cheese flavoring agents were tested by solid phase microextraction （SPME） combined with GC-MS technology. The results showed that bacteria enzyme group contained 45 flavor substances, most of which were acids, miscellaneous, esters and sulfur compounds. Double enzymes group contained 27 kinds of flavor substances, most of them were esters, followed by acids, aldehydes and ketones.

关 键 词：表面成熟菌 酶 干酪风味剂 风味物质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]