低成本奶糖味天然奶香基料的研制  

Development of Low-Cost Natural Milk-Flavor Base with Milk Candy Flavor

作　　者：汪薇[1,2,3] 陈清 莫骐蔚 鲁玉侠 李香莉 任文彬 白卫东[1,2,3] WANG Wei;CHEN Qing;MO Qi-wei;LU Yu-xia;LI Xiang-li;REN Wen-bin;BAI Wei-dong(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Flower Flavours&Fragrances Co.,Ltd.,Guangzhou 510080,China)

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 [4]广州市名花香料有限公司,广州510080

出　　处：《中国调味品》2022年第11期189-194,共6页China Condiment

基　　金：广东省重点研发项目(2022B020205003);广州市科技计划项目(202103000062);广东省岭南特色食品科学与技术重点实验室(2021B1212040013)。

摘　　要：文章以棕榈油和奶油为底物,采用脂肪酶A12和蛋白酶MSD对其进行酶解,获得奶糖味的天然奶香基料。以感官评价为主要评定指标,酸价作为辅助指标。结果表明,当辅底物为乳清粉、酪蛋白和脱脂奶粉,乙基麦芽酚的添加量为底物的0.75%,脂肪酶A12的添加量为底物的0.2%,脂肪酶A12酶解时间为5 h,蛋白酶MSD的添加量为底物的0.04%,蛋白酶MSD酶解时间为10 h时,所制备的奶香基料具有诱人、浓郁的奶糖味。相较于仅以奶油为底物的制备方法,该工艺的成本降低了约34%,对工业化生产具有较好的借鉴意义。In this paper, palm oil and cream are used as substrates, which are hydrolyzed by lipase A12 and protease MSD to obtain natural milk-flavor base with milk candy flavor. Take sensory evaluation as the main evaluation index and acid value as the auxiliary index. The results show that when the auxiliary substrates are whey powder, casein and skimmed milk powder, the addition amount of ethyl maltol is 0.75% of the substrates, the addition amount of lipase A12 is 0.2% of the substrates, the enzymatic hydrolysis time of lipase A12 is 5 h, the addition amount of protease MSD is 0.04% of the substrates and the enzymatic hydrolysis time of protease MSD is 10 h, the prepared milk-flavor base has attractive and strong milk candy flavor. Compared with the preparation method using only cream as the substrate, the cost of this process is reduced by about 34%, which has good reference significance for industrial production.

关 键 词：奶味香基 棕榈油 无水奶油 酶解 低成本 

分 类 号：TS264.3[轻工技术与工程—发酵工程]