复合酶水解黄油制备天然咸奶味香基的研究

Study on Preparation of Natural Salty Milk Flavor Base by Hydrolysis of Butter with Compound Enzymes

选用脂肪酶Lipase G“Amano”50和蛋白酶Protease M“Amano”SD分步水解黄油制备天然咸奶味香基。结果表明,以乳清粉为辅底物,当酶解温度为45℃,反应体系pH为6.5,脂肪酶Lipase G“Amano”50的添加量为1.5%,酶解时间为5 h,蛋白酶Protease M“Amano”SD添加量为0.15%,酶解时间为7 h时,所得奶香基料具有浓郁、愉悦的咸奶香味。将此奶香基料用于饼干制作,可赋予饼干浓郁的咸奶风味,回味悠长,说明其具有良好的耐温性。

The natural salty milk flavor base is prepared by enzymatic hydrolysis of butter with Lipase G“Amano”50 and Protease M“Amano”SD.The results show that when whey powder is used as the auxiliary substrate,the enzymatic hydrolysis temperature is 45℃,the reaction system pH value is 6.5,the additive amount of Lipase G“Amano”50 is 1.5%,the enzymatic hydrolysis time is 5 hours,and the additive amount of Protease M“Amano”SD is 0.15%,the enzymatic hydrolysis time is 7 hours,the milk flavor base material has strong and pleasant salty milk flavor.Biscuits that made by this milk flavor base have strong salty milk flavor and a long aftertaste,indicating that it has good temperature resistance.