生物催化制备天然奶味香精的研究  

Preparation of Natural Milk Flavor by Biocatalysis

作　　者：陈雄 王昕悦 武晓丹 张献忠 陈荣荣 

机构地区：[1]恒枫食品科技有限公司,浙江杭州311217

出　　处：《香料香精化妆品》2016年第4期17-21,共5页Flavour Fragrance Cosmetics

摘　　要：以天然全脂乳粉和无水奶油为原料,控制初始pH 6.5,接种0.1 g/kg瑞士乳杆菌,在45℃发酵18 h,制备含总酸8.52 g/L、乙醛11.59 mg/L和双乙酰0.93 mg/L的发酵液,然后添加0.625 g/kg脂肪酶,在50℃酶解7 h,使总酸含量达到17.42 g/L,制备得到天然奶味香精。利用GC-MS对发酵酶解前的原液和发酵酶解液的挥发性香气成分进行了对比分析,结果发现,原液中以酮类成分为主,发酵酶解液中则以酸类为主,且酯的种类有所增加,主要为乙酯和内酯。Natural milk flavor was prepared by enzymatic fermentation using whole milk powder and anhydrous milk fat as raw materials. The favorable fermentation condition was determined： initial pH 6.5, adding 0.1 g/kg of Lactobacillus helveticus, fermentation temperature 45 ℃ and fermentation time 18 h, then, 8.52 g/L of total acid, 11.59 mg/L of acetaldehyde and 0.93 mg/L of diacetyl were generated during the fermentation process. The rational conditions of enzymatic hydrolysis were adding 0.625 g/kg of lipase, reaction temperature 50℃, and fermentation time 7 h, total of 17.42 g/L acid was reached. The volatile aroma components in raw liquor and enzymatic hydrolyzed product were compared by GC- MS. The most of volatile aroma components were ketones in raw liquor. There were many acids in the hydrolyzed sample, and the kinds of esters in it was increased while mainly as ethyl esters and lactones.

关 键 词：发酵 脂肪酶 天然香精 奶味 

分 类 号：TS264.3[轻工技术与工程—发酵工程]