摘要
研究了用蛋白酶和脂肪酶酶解奶酪,以增加其风味的酶解工艺,并对风味成分进行分析。结果表明,奶酪经蛋白酶和脂肪酶的酶解,可有效提高其风味。正交试验优化后的酶解工艺是：原料选择美兰黄波奶酪,0.5%的风味酶与0.6%的万力脂肪酶或脂肪酶AY,酶解时间18-24 h。经GC-MS分析,酶解物中含有癸酸、辛酸、己酸、丁酸等脂肪酸,以及甲基酮和内酯类等多种风味成分。
To add the flavor of cheese,the study uses protease and lipase to treate cheese and analyses the flavor compounds.The results show that protease and lipase enzyme can improve the flavor effectively.Through orthogonal experiment,the optimized hydrolysis process is that Mainland Gouda Cheese is the raw materials,0.5% protease and 0.6% Valley lipase or lipase AY,for18h-24h.By using GC-MS analysis method,there are capric acid,caprylic acid,caproic acid,butyric acid,other fatty acids,methyl ketones,esters and other flavor components in the enzyme-treated cheese.
出处
《农产品加工（下）》
2011年第5期56-58,共3页
Farm Products Processing
关键词
奶酪
酶解
风味
GC-MS
cheese
enzymatic hydrolysis
flavor
GC-MS
