酶法制备天然奶酪味香基的研究

Research of Enzymatic Hydrolysis of Natural Cream for Preparation of Cheese Flavors Base Material

以黄油为原料,乳清粉为辅料,先添加脂肪酶A12和脂肪酶MER,再加入蛋白酶酶解,得到天然奶酪味香基。结果表明,酶解反应的最适条件为:加水量为黄油质量的60%,乳清粉添加量为黄油质量的12.5%,脂肪酶A12和脂肪酶MER添加量分别为黄油质量的0.15%和0.10%,酶解温度45℃,酶解时间3 h,蛋白酶添加量为黄油质量的0.03%,酶解温度45℃,酶解时间8 h;经焙烤评定所得奶香基料奶酪味浓厚,香气柔和、逼真,留香时间长。

Butter and whey powder used as the substract and cosubstract, firstly hydrolyzed by lipase A12 and lipase MER, and then hydrolyzed by protease to prepare natural cheese flavor. The results showed that the optimal water addition, whey solution concentration were 60%, 12.5%. In the reaction hydrolyzed by lipase A12, the optimal temperature, the reaction time and the lipase concentration were 45 ℃, 3 h and 0.15%. In the reaction hydrolyzed by lipase MER, the optimal temperature, the reaction time and the lipase concentration were 45 ℃, 3 h and 0.10%. In the reaction hydrolyzed by protease the optimal temperature, the reaction time and the protease concentration were 45 ℃, 8 h, 0.03%. The result of the milk base material assessed by baking biscuit showed that it smelled fragrant, soft, real and was longer lasting.