双酶法制备天然奶味香精

The Research of the Preparation of Natural Milk Flavor by Double Enzymatic Method

奶味香精作为一种食品添加剂被广泛使用。研究采用脂肪酶结合磷脂酶对稀奶油进行酶解,制备天然奶味香精,采用GC/MS技术对奶味香精的风味物质进行分析测定和感官评定。结果表明,最佳工艺条件为:脂肪酶与磷脂酶添加量为2%和1%,反应温度30℃,反应时间2.5 h。该工艺条件制备的香精奶香味纯正,浓郁。经GC/MS分析检测,酶解产物的风味物质主要是丁酸、辛酸、癸酸和一些内酯等物质。

As a food additive,milk essence was widely used.The lipase was combined phospholipase to digest the cream for preparation natural milk essence.GC/MS and sensory evaluation were used to analyze the flavor of enzymatic hydrolysates.The results showed that the optimum condition was as follows:dosage of lipase and phospholipase were 2%and 1%,enzymolysis temperature 30℃,enzymolysis time 2.5 h.Milk fragrance was pure by that preparation process.According to GC/MS analysis,the flavor substances of the enzymatic hydrolysate were mainly composed of butyric acid,caprylic acid,citric acid and some lactones.