摘要
奶油酶解增香的研究大多是以奶油或无水奶油为原料,利用不同来源的脂肪酶对乳脂肪进行适当酶解,通过控制酶解程度得到具有不同香气特征的酶解产物。风味剖面检验法是一种综合考虑样品中评价员可感知到的感官品质特征并对其相应强度进行定性描述的检验方法,在样品风味特征分析中具有重要作用。本研究在单因素实验初步优化的基础上,以Box-Behnken中心组合设计为依据,采用响应面分析方法确定得到脂肪酶Palatase 20000L酶解奶油的最佳酶解工艺条件为:底物浓度为92%(w/w),温度48℃,pH8.3。同时采用感官风味剖面特征分析,对不同酶解时间的奶油酶解产物样品的感官特征进行评价,最终确定得到酶解时间为4h的酶解产物的感官品质最佳,其奶酪味浓郁,酸味适中,且皂味、苦涩味和蜡味等不良风味强度较低。
The study of natural milk flavoring is based on the hydrolyzed cream with different lipase.Different flavors of the hydrolyzed product could be controlled by enzymolysis technology.Flavor profile is an important sensory evaluation method,in which the descriptive quantitative analysis was applied by the trained assessors.Based on the single factor test and the Box-Behnken design,the response surface analysis was applied to confirm the optimum condition of lipolyzed reactions.The result showed that the optimum condition was：reaction temperature 48 C,starting pH 8.3 and the substrate concentration 92%（w/w）.And on the basis of sensory evaluation and the flavor profile analysis,the optimum reaction time of lipolyzed production with the best sensory quality was 4 hours.
出处
《中国食品添加剂》
CAS
北大核心
2011年第5期121-125,共5页
China Food Additives
基金
"十二五"863项目(2011AA100903)
关键词
酶解奶油
响应面分析
风味剖面特征分析
感官特征
lipolyzed cream
response surface analysis
flavor profile analysis
sensory quality
