生物酶酶解奶油制备天然奶油香精  

Preparation of Natural Cream Flavor from Anhydrous Milk Fat by Enzymolysis

作　　者：丁亚伟 梁天绪 姚正晓 黎海彬 DING Ya-wei;LIANG Tian-xu;YAO Zheng-xiao;LI Hai-bin(Guangzhou Flower Flavors ＆ Fragrances Co. ,Ltd., Guangzhou Guangdong 5104051 ,China;Guangzhou Yahe Bio Teeh Co.,Ltd., Guangzhou Guangdong 510440,China)

机构地区：[1]广州市名花香料有限公司,广东广州510440 [2]广州市雅禾生物科技有限公司,广东广州510440

出　　处：《食品与发酵科技》2018年第3期51-54,共4页Food and Fermentation Science & Technology

基　　金：广东省教育部产学研结合项目(2012B091000036)

摘　　要：以无水奶油为原料,感官评价和酸价作为指标,通过脂肪酶Palatase 20000L的酶解,制备天然奶味香精。结果表明,无水奶油酶解的最佳工艺条件是:酶解温度为45℃,酶解时间6h,酶解p H为7.0,酶添加量为0.25%。通过烘培食品的应用试验,面包的奶香浓厚,口感较好,香味持久。The natural milky flavor was prepared from anhydrous milk fat by enzymolysisof Palatase 20000 L, by the determination of acid value and sensory evaluation. Results showed that the optimal enzymolysis temperature was45℃, time was 6 h, p H was 7.0, enzyme concentration was 0.25%. Through baking applications test, the finished bakery products had a thick milk and long lasting flavor.

关 键 词：无水奶油 脂肪酶 酸价 

分 类 号：TS202.3[轻工技术与工程—食品科学]