酶法水解制备天然奶香饲料调味剂底物的研究  

The Study of Enzymatic Hydrolysis Preparation of Natural Milk Feed Flavor Substrates

作　　者：孔凌 包清彬[2] 刘超 

机构地区：[1]成都大帝汉克生物科技有限公司,成都611130 [2]西华大学生物工程学院,成都610039

出　　处：《饲料博览》2017年第1期6-10,共5页Feed Review

摘　　要：试验通过酶解牛奶等制备天然奶香底物,得到最佳工艺条件为温度为55℃,酶解时间为6 h,pH为6.5,酶添加量0.1%。此工艺条件制备的奶香底物与猪奶的风味更加接近,添加40%到奶香香基中,可使产品更加柔和,天然仿真,增强了适口性,促进了采食。This paper studied the enzymatic hydrolysis of milk and others to preparate natural milk substrate, the optimal condition of enzymatic hydrolysis was enzymolysis temperature 55 ℃, enzymolysis time 6 h, pH 6.5, added0.1%quantity of enzymes. The process conditions of preparation of milk incense substrates was more closer to pig milk flavor, 40% added to the milk base and soft products, natural simulation, enhanced the palatability, contributed to the feed.

关 键 词：酶解 感官评分 酸度 奶香饲料调味剂 

分 类 号：S816.7[农业科学—饲料科学] S816.8[农业科学—畜牧学]