酶解奶油增香物的制备工艺及应用

Preparation Technology of Creamy Flavor Agent and Application

通过对3种不同脂肪酶酶解奶油制备奶油增香物,筛选出最佳的试验用酶Palatase 20000L。研究表明,Palatase 20000L酶解奶油增香物的最佳工艺条件温度为40℃,酶解时间为6 h,pH 6.5,底物浓度50%,酶添加量2%;利用此工艺条件制备的酶解奶油增香物10%加入到饲料奶香产品中,使产品奶香更加柔和,延长了产品的留香能力,增强了适口性。

Preparation creamy flavor agent through 20000L. The result showed that, the optimum parameters three different lipase, the best test enzyme is Palatase of Palatase 20000L were temperature 40 ℃, enzymolysis time 6 h, pH 6.5, the concentration of the substrate 50%, enzyme recruitment 2%; adding other flavorants to 10% of the creamy flavor agent by the optimum conditions, prepare the milk feed flavor which have realistic milk flavor, mellow taste, gentle flavor, and good ability of lasting.