酶法制备天然鲜奶味香基的研究

Study on the Preparation of Natural Fresh Milk Flavor Base by Enzyme Hydrolysis

采用脂肪酶A12和蛋白酶MSD对无水奶油进行酶解,可获得天然鲜奶味香基。结果表明,当乳清粉添加量为奶油质量的12.5%,酶添加量为奶油质量的0.33%,脂肪酶A12和蛋白酶MSD的质量比为6∶1,酶解pH值为6.5,酶解时间为6 h时,得到鲜奶味香基香气浓郁、纯正逼真,且留香时间长。

In this paper,enzymatic hydrolysis of anhydrous cream using lipase A12 and protease MSD was carried out to prepare the natural fresh milk flavour base.The results showed that the optimal addition amount of whey powder,the compound enzyme addition,the ratio of lipase A12 and protease MSD,the pH value and the reaction time were 12.5%,0.33%,6∶1,6.5 and 6 h,respectively.Under the conditions,the product had strong natural fresh milky flavor.Aroma of the flavoring group was the strongest,pure and true,and the duration of the flavoring was long.