摘要
研究了利用商业酶制剂酶解新鲜凝块制备干酪风味剂的工艺。通过单因素实验和正交实验,确定了最佳酶解条件:蛋白酶添加量0.4%,调整初始pH值6.5,45℃下酶解4 h;脂肪酶添加量1.5%,35℃下搅拌酶解8 h,搅拌转速为200 r/min。由此工艺制备的干酪风味剂口感较好,但香气强度稍差。利用GC-MS法对干酪风味剂中主要挥发性风味化合物进行分析,共鉴定出26种风味物质,其中酸类物质的总含量为35.07%;醛类、酮类和酯类物质的总质量分数为15.47%。
The method to generate cheese flavoring by using commercial enzyme preparations to hydrolyze flesh curds was studies. The opti- mal conditions of hydrolysis were determined through the single factor experiment and the orthogonal experiment： the protease level was 0.4%, adjust pH to 6.5, hydrolyze 4 h under 45 R2; Lipase level was 1.5%, hydrolyze 8 h under 35 ℃, stirring speed was 200 r/rain. The cheese flavoring manufactured from this process has better mouthfeel but lower flavour intensity. GC-MS method was used to analyze the volatile flavour compounds of cheese flavouring, 26 kinds of flavor compounds were identified in total. The content of acid was 35.07%; the content of aldehydes, ketones and esters was 15.47%.
出处
《中国乳品工业》
CAS
北大核心
2011年第11期24-28,共5页
China Dairy Industry
作者简介
李青（1986—），女，硕士研究生，研究方向为乳品加工技术。
通讯作者：赵征
