复合酶酶解黄油制备天然奶油香精  

Preparation of natural cream flavor from natural butter by mixed enzyme hydrolysis

作　　者：周美玉[1] 傅亮[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与机械》2016年第1期183-187,共5页Food and Machinery

基　　金：广州市重大科技计划项目(编号:2010U1-E00781)

摘　　要：采用由两种脂肪酶组成的复合酶体系酶解黄油制备天然奶油香精,结合酸价及感官评定,筛选出脂肪酶组合为Palatase 20000L、Lipase MER。经优化后确定复合酶酶解黄油的最佳工艺条件为:Palatase 20000L添加量0.18%(m/m),Lipase MER添加量0.09%(m/m),酶解温度40℃,时间9h,pH 7.0。通过GC—MS分析,风味成分主要由短中链脂肪酸、少量酮、内酯、酯等11种成分构成。经烘培应用评定,产品奶香厚重,口感饱满,未夹带苦涩味等不良后味,且留香持久。Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0. 18%, lipase MER 0. 09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7. 0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without any bad smell.

关 键 词：黄油 奶油 脂肪酶 酶解 天然香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]