复合酶解制备黄油味奶香基料的研究  

Study on the preparation of a butter flavoring by compound enzyme method

作　　者：陈清 江碧莹 毛悦 王俊 汪薇[1,2,3] 白卫东 CHEN Qing;JIANG Biying;MAO Yue;WANG Jun;WANG Wei;BAI Weidong(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Academy of Contemporary Agricultural Engineering Innovations,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 [2]广东省岭南特色食品科学与技术重点实验室,广州510225 [3]仲恺农业工程学院现代农业工程创新研究院,广州510225

出　　处：《中国食品添加剂》2022年第7期117-125,共9页China Food Additives

基　　金：广东省岭南特色食品科学与技术重点实验室(2021B1212040013);广州市科技计划项目(202103000062)。

摘　　要：为了获得风味浓厚、柔滑,香气纯正、留香时间持久、风味最佳的黄油味奶香基料,以新西兰无水奶油作为底料,添加乳清粉和香料乙基麦芽酚作为辅底物,结合单因素试验和正交试验探究脂肪酶A12和蛋白酶MSD的复配比例、复合酶的添加量、复合酶的酶解时间、辅底物种类、辅底物添加量以及乙基麦芽酚添加量对产香的影响,以得率和感官评分为指标对黄油味奶香基料进行评定。结果表明:乳清粉的添加量为无水奶油质量的12.5%,乙基麦芽酚的添加量为无水奶油质量的0.5%,脂肪酶A12和蛋白酶MSD的比例为9∶1,总酶量为无水奶油质量的0.28%,酶解时间6h。此工艺条件下制备的黄油味奶香基料安全无毒、香气自然、柔和、逼真,为天然奶香基料的开发应用提供理论支撑。In order to obtain a long lasting strong butter flavor and milk aroma base material,New Zealand anhydrous cream was used as the base material,whey powder and perfume ethyl maltol were added as auxiliary substrates.The compound ratio of lipase A12 and protease MSD,the amount of the compound enzyme,and the enzymatic hydrolysis time were studied by single factor test and orthogonal test.The effects of auxiliary substrate types,the amount of auxiliary substrate and Ethyl Maltol on the flavoring product were evaluated.The yield of the flavoring and sensory score were used as indexes.The results showed that the optimum enzymatic hydrolysis conditions were as follows:whey powder 12.5%of anhydrous cream,ethyl maltol 0.5%of anhydrous cream,the ratio of lipase lipase A12 to protease MSD 9∶1,the total amount of enzyme 0.28%,and enzymatic hydrolysis time 6 hours.The butter flavor base material prepared under the above conditions was safe and non-toxic with a natural and soft aroma which was very close to real butter.The study provides a reference for the development and application of natural milk flavor base material.

关 键 词：复合酶 黄油味 奶香基料 奶油 

分 类 号：TS202.3[轻工技术与工程—食品科学]