酶改性干酪工艺初探

Preparation of Enzyme-Modified Cheese

本文以游离脂肪酸(FFA)为指标,结合感官品评,通过单因素实验和正交实验,优化了脂酶酶解工艺:45℃下添加0.4%的(按干酪质量计)Palatase20000L,调整体系pH至7.5,搅拌酶解6h,得到游离脂肪酸(FFA)为31.97%,比原料干酪高了25.51%;以pH4.6可溶性氮(pH4.6-WSN)和12%三氯乙酸(TCA)溶解氮(12%TCA-SN)为指标,结合感官品评,通过单因素实验和正交实验,优化了蛋白酶酶解工艺:添加0.1%的蛋白酶(以干酪质量计),在50℃下水解4h,在此工艺下得到的酶解产物pH4.6-WSN为37.19%,比原料干酪高了13.16%,12%TCA-SN为31.99%,比原料干酪高了13.18%。

Preparation of enzyme-modified cheese by Palatase 20000L/pmtease-catalyzed hydrolysis was studied though the single factor experiments and orthogonal experiments. The best enzymatic modification conditions were determined as follows： temperature of 45℃, reaction time of 6 hours, pH of 7.5, and enzyme dosage of 0.4% （w/w）. Under the optimum conditions, the yield of FFA was 31.97%, which was 25.51% higher than that of the tmmodified cheese. Taking pH4.6-WSN, 12% TCA-SN and sensory evaluation as index, the optimum protease-catalyzed modification conditions were determined as follows： temperature of 50℃, reaction time of 4 hour and enzyme dosage of 0. 1%（w/w）. Under these conditions, the yield ofpH4.6-WSN and 12%TCA-SN were of 37.19% and 31.99%, respectively, which were 13.16% and 13.18% higher than those of the raw cheese, respectively.