乳脂酶酶解无水奶油制备天然奶味香精

Study on Hydrolysis of Anhydrous Milk Fat by Milk Lipase for Natural Flavoring Agent

以开发具有发酵乳脂味、并伴有一定奶油香的天然奶味香精为目的,筛选酶品种和酶解底物,研究酶解时间、酶解温度、p H、酶添加量、底物浓度对乳脂酶酶解无水奶油制备天然奶味香精的影响。以感官评分作为主要评定指标,酸价作为参考,在单因素实验的基础上,采用正交实验分析与优化。结果表明:在酶解时间6 h、酶解温度50℃、p H6、乳脂肪酶添加量2.5%、底物质量分数85%条件下所得的奶味香精,具有较浓郁的发酵乳脂味和一定的奶油香气,香气柔和、协调性较好。

The effect of hydrolysis time, hydrolysis temperature, pH, concentration of substrate on active hydrolysis of Anhydrous Milk Fat by milk lipase for natural flavoring agent as well as screening types of enzymes and enzymatic substrate were investigated. On the other hand the sensory evaluation as the major index. Hydrolysis of Anhydrous Milk Fat in different condition was researched, and orthogonal experiment anlysis and optimization were utilized.. Experiment results show that the conditions as followed： hydrolysis time 6h, the concentration of the substrate 85 %, temperature 50℃, pH = 6, addition amount of milk lipase 2.5 %, are the best experimental design.