酶法制备天然奶酪味香基的研究  

Research of Enzymatic Hydrolysis of Natural Cream for Preparation of Cheese Flavors Base Material

作　　者：陈萧萧 杨东兰 汪薇[1] 白卫东[1] 刘功良[1] CHEN Xiaoxiao;YANG Donglan;WANG Wei;BAI Weidong;LIU Gongliang(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering （Guangzhou 510225)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品工业》2018年第4期83-87,共5页The Food Industry

基　　金：广东省科技计划项目"共固定化双酶体系制备天然奶香基料的关键技术研究"(2015A020209174);广东省科技计划项目"广东省岭南特色食品工程技术研究中心建设"(KA1605907);广东省研究生教育创新计划项目"仲恺-铭康联合培养研究生示范基地"(KA1603672);广州市科技计划项目"广式传统食品加工与安全控制重点实验室"(201509010005)

摘　　要：以黄油为原料,乳清粉为辅料,先添加脂肪酶A12和脂肪酶MER,再加入蛋白酶酶解,得到天然奶酪味香基。结果表明,酶解反应的最适条件为:加水量为黄油质量的60%,乳清粉添加量为黄油质量的12.5%,脂肪酶A12和脂肪酶MER添加量分别为黄油质量的0.15%和0.10%,酶解温度45℃,酶解时间3 h,蛋白酶添加量为黄油质量的0.03%,酶解温度45℃,酶解时间8 h;经焙烤评定所得奶香基料奶酪味浓厚,香气柔和、逼真,留香时间长。Butter and whey powder used as the substract and cosubstract, firstly hydrolyzed by lipase A12 and lipase MER, and then hydrolyzed by protease to prepare natural cheese flavor. The results showed that the optimal water addition, whey solution concentration were 60%, 12.5%. In the reaction hydrolyzed by lipase A12, the optimal temperature, the reaction time and the lipase concentration were 45 ℃, 3 h and 0.15%. In the reaction hydrolyzed by lipase MER, the optimal temperature, the reaction time and the lipase concentration were 45 ℃, 3 h and 0.10%. In the reaction hydrolyzed by protease the optimal temperature, the reaction time and the protease concentration were 45 ℃, 8 h, 0.03%. The result of the milk base material assessed by baking biscuit showed that it smelled fragrant, soft, real and was longer lasting.

关 键 词：天然奶味香基 黄油 脂肪酶 蛋白酶 

分 类 号：TS264.3[轻工技术与工程—发酵工程]