双酶法协同美拉德反应制备天然奶香基料的工艺

Research of preparation of milky flavor using compound enzyme

在黄油中添加乳清粉作为辅底物,先添加脂肪酶,再加入蛋白酶进行酶解,然后加入乳糖进行美拉德反应制备天然奶香基料。结果表明,酶解反应的最适条件为:加水量为黄油质量的40%,乳清粉的添加量为黄油的25%,脂肪酶酶解温度为45℃,酶解时间为5 h,酶量为黄油质量的0.15%,蛋白酶酶解温度为45℃,酶解时间为8h,酶量为黄油质量的0.03%;美拉德反应的最适条件为:乳糖添加量为酶解液质量的8%,反应温度为90℃,反应时间为30 min。在该条件下得到的奶香味道香浓、丰厚、圆滑,具有和谐醇厚的甜味。将该产品用于制作饼干,奶香浓郁、香甜诱人、回味悠长。

In this paper, the compound enzyme consisted by lipase and protease catalyzing cream to synthesis of natural milky flavor. After studying the effect of the processing conditions on the milky flavor, the optimal reaction temperature, reaction time, ratio of cream and water, compound enzyme concentration, whey solution concentration, ratio oflipase and protease were 40 ℃, 7 h, 19：1, 1%, 25%, 2：1, respectively. The flavor of the prepared natural milky flavor was sweet milk aroma.