摘要
研究了用蛋白酶和脂肪酶酶解可可液块,以增加其风味的酶解工艺。结果表明,可可液块经蛋白酶和脂肪酶的酶解,可有效提高其风味。正交试验优化后的酶解工艺为:从追求风味上原料可选大明可可液块;蛋白酶使用风味酶,添加量为0.2%,脂肪酶使用脂肪酶AY,添加量为0.4%,两种酶的添加比例为1:2;酶解温度45℃;酶解时间18h。
The enzymolysis process of cocoa liquor through using protease and lipase enzymolysis is studied to increase its flavor. The results show that cocoa liquor＇s flavor can he effectively improved by protease and lipase. The enzymolysis process after optimized by orthogonal test is that the flavor can choose Darning cocoa liquor as raw material, Protease can use flavor enzymes and its usage is 0.2%, lipase can use AY lipase, its usage is 0.4%, add two enzymes 1 ： 2, reaction temperature is at 45 ℃; hydrolysis time is 18 h.
出处
《农产品加工（下）》
2011年第4期43-46,共4页
Farm Products Processing
关键词
可可液块
酶解
风味
cocoa liquor
enzymolysis
flavor
