双酶法制备天然奶味香精
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摘要
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.
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.
引文
[1]宋继宏,王记成,其木格苏都,等.酸乳中风味物质的研究进展[J].食品研究与开发, 2016(2):214-220.
[2]KAMINARIDESS,STAMOUP,MASSOURAST.Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content[J]. Biotechniques,2007, 42(9):1019-1028.
[3] POURAHMAD R, ASSADI M M. Yoghurt production by Iranian native starter cultures[J]. Nutrition&Food Science,2005, 35(6):410-415.
[4]汪钊,郑建永,章银军.酶催化在香精香料生产中的应用[C].杭州:浙江省食品添加剂与配料行业创业创新论坛,2009.
[5] VERHAEGHE D, FERIJN H, HUYGHEBAERT A, et al.Controlled lipolysis of milk fat with Rhizopus arrhizus lipase[J].Milchwissenschaft-milk Science International, 1990, 45:275-280.
[6]ARNOLDRG,SHAHANIKM,DWIVEDIBK.Application of lipolytic enzymes to flavor development in dairy products[J]. Journal of Dairy Science, 1975, 58(8):1127-1143.
[7]BALCAOVM,MALCATAFX.Lipasecatalyzed modification of milk fat[J]. Biotechnology Advances, 1998,16(2):309-341.
[8]苗君莅,张锋华,孟令洁,等.脂肪酶酶解稀奶油产物对牛奶的增香作用[J].江苏农业科学, 2012, 40(4):281-283.
[9]王蓓,曹雁平,郑福平,等.气相-嗅闻法分析奶油酶解产物中的特征风味组分[J].中国食品学报, 2013, 13(2):182-187.
[2]KAMINARIDESS,STAMOUP,MASSOURAST.Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content[J]. Biotechniques,2007, 42(9):1019-1028.
[3] POURAHMAD R, ASSADI M M. Yoghurt production by Iranian native starter cultures[J]. Nutrition&Food Science,2005, 35(6):410-415.
[4]汪钊,郑建永,章银军.酶催化在香精香料生产中的应用[C].杭州:浙江省食品添加剂与配料行业创业创新论坛,2009.
[5] VERHAEGHE D, FERIJN H, HUYGHEBAERT A, et al.Controlled lipolysis of milk fat with Rhizopus arrhizus lipase[J].Milchwissenschaft-milk Science International, 1990, 45:275-280.
[6]ARNOLDRG,SHAHANIKM,DWIVEDIBK.Application of lipolytic enzymes to flavor development in dairy products[J]. Journal of Dairy Science, 1975, 58(8):1127-1143.
[7]BALCAOVM,MALCATAFX.Lipasecatalyzed modification of milk fat[J]. Biotechnology Advances, 1998,16(2):309-341.
[8]苗君莅,张锋华,孟令洁,等.脂肪酶酶解稀奶油产物对牛奶的增香作用[J].江苏农业科学, 2012, 40(4):281-283.
[9]王蓓,曹雁平,郑福平,等.气相-嗅闻法分析奶油酶解产物中的特征风味组分[J].中国食品学报, 2013, 13(2):182-187.
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