摘要
对奶酪香精脂肪酶(Palatase 20000L)和复合蛋白酶(Protamex^(?))共同作用水解牛奶进行了初步研究,通过单因素实验确定脂肪酶添加量为1.0%、蛋白酶添加量为0.05%、在35℃下反应10h,酶解产物风味较好。综合考虑各影响因素对牛奶水解后物风味的影响,以水解后牛奶酶解产物的游离脂肪酸含量为指标,通过RSM实验结合感官评定确定最佳工艺条件为:脂肪酶添加量1%,蛋白酶添加量0.05%,温度35℃,反应时间10 h。在此条件下进行验证实验,并对产品进行了喷雾干燥,得到的产品蛋白质含量为33.4%、脂肪含量为19.6%,为奶酪风味剂的研究奠定了基础。
The milk hydrolysis by lipase （ Palatase 20000L） and compound proteinase （Protamex？） was preliminary studied and the results obtained by single factor experiments were lipase 1%, proteinase 0. 05% at the temperature of 35℃ for 10 h. Based on the effect of factors on milk hydrolyte flavor, RSM experiments were carried out, evaluated by free fatty acids content, to optimize the hydrolysis condition. The milk was hydrolyzed by 1% lipase and 0. 05% proteinase at 35℃ for 10 h. The hydrolyte was spray dried to the powder with protein content of 33.4% and fat content 19. 6%.
出处
《中国食品添加剂》
CAS
2008年第C00期171-177,共7页
China Food Additives
关键词
牛奶
脂肪酶解
风味物质
milk
fat hydrolysis
flavor substance
