高蛋白低聚肽奶粉生产过程中的风味控制

Flavor control for the production of a high-protein & peptide-enriched milk powder

研究了高蛋白低聚肽奶粉的生产过程中的各种因素对产品风味的影响。结果表明,脱酰胺反应会使产品具有氨味和辛辣味;还原处理和加热处理,对脱脂乳粉和乳清浓缩蛋白的酶解速度和水解液风味都无明显影响;不同的酶解顺序对乳蛋白水解液的风味影响显著;用风味剂不能有效地掩盖酶解液的不良风味。因此,工艺过程中酶的种类、水解度的控制以及酶的水解顺序对产品的风味影响很大。

The flavor of high-protein ＆ peptide-enriched milk powder was evaluated during the process. Deamidation of the milk protein produced the spicy or ammonia-like flavor. Reduction and heat treatment had no obvious effect on the enzyme reaction and the flavor of the product. The order of different enzymes could influence the flavor effectively. In addition, the taste of the hydrolysate can not be improved by adding condiment. In conclusion, enzyme, hydrolysis degree and the sequence of enzyme hydrolysis were the key factors influencing the flavor.