酶法水解制备天然奶香饲料调味剂底物的研究

The Study of Enzymatic Hydrolysis Preparation of Natural Milk Feed Flavor Substrates

试验通过酶解牛奶等制备天然奶香底物,得到最佳工艺条件为温度为55℃,酶解时间为6 h,pH为6.5,酶添加量0.1%。此工艺条件制备的奶香底物与猪奶的风味更加接近,添加40%到奶香香基中,可使产品更加柔和,天然仿真,增强了适口性,促进了采食。

This paper studied the enzymatic hydrolysis of milk and others to preparate natural milk substrate, the optimal condition of enzymatic hydrolysis was enzymolysis temperature 55 ℃, enzymolysis time 6 h, pH 6.5, added0.1%quantity of enzymes. The process conditions of preparation of milk incense substrates was more closer to pig milk flavor, 40% added to the milk base and soft products, natural simulation, enhanced the palatability, contributed to the feed.