蛋白酶辅助发酵结合脂肪酶酶解法制备天然奶酪风味剂
发布时间：2019-06-24 13:35
【摘要】：以产香型复合乳酸菌为菌种,全脂奶粉为原料,采用发酵及酶解联合工艺制备天然奶酪风味剂。研究了3种蛋白酶对发酵速率和感官评分的影响,结果表明,3种蛋白酶均可加快发酵进程,优化的蛋白酶组合可进一步促进发酵。依据感官评分,添加风味蛋白酶的发酵物风味最丰富,评分最高,而添加复合蛋白酶的发酵物滋味最饱满,且发酵产酸最快。综合二者,采用风味蛋白酶:复合蛋白酶为3:1的混合酶系辅助发酵,时间缩短了4 h,风味丰富且滋味饱满。为进一步快速增强发酵物的风味强度,采用脂肪酶进一步酶解,经正交优化,得到酶解最佳条件为无水奶油、脂肪酶MER、脂肪酶20 000 L的添加量(质量分数)分别为20%,0.15%,0.10%,酶解温度及时间分别为40℃和9 h。最终产物奶酪香气浓郁,滋味厚重,协调性好,可用于调配高档奶酪风味剂。
[Abstract]:The natural cheese flavoring agent is prepared by using the production of the aromatic compound lactic acid bacteria as the strain, the whole milk powder as the raw material, adopting a fermentation and enzymolysis combined process. The effects of three kinds of proteases on the fermentation rate and the sensory score were studied. The results showed that 3 kinds of proteases can accelerate the fermentation process, and the optimized protease combination can further promote the fermentation. According to the sensory score, the flavor of the fermented product added with the flavor protease is the most abundant, the score is the highest, and the flavor of the fermented product added with the compound protease is the most plump, and the fermentation acid production is the fastest. In the synthesis of the two, the flavor protease was used: the mixed enzyme with the compound protease of 3:1 was assisted by the fermentation, the time was shortened by 4 h, the flavor was rich and the flavor was full. in order to further rapidly enhance the flavor intensity of the fermented product, the lipase is further subjected to enzymolysis, the optimal conditions for enzymolysis are obtained by orthogonal optimization, and the addition amount (mass fraction) of the lipase MER and the lipase of 20 000 L is 20%, 0.15% and 0.10%, respectively, The temperature and the time of the enzymolysis are 40 DEG C and 9 h, respectively, and the final product cheese is rich in aroma, heavy in taste and good in coordination, and can be used for blending high-grade cheese flavors.
【作者单位】： 暨南大学食品科学与工程系;
【基金】：广州市重大科技计划项目(2010U1-E00781)
【分类号】：TS264.3
[Abstract]:The natural cheese flavoring agent is prepared by using the production of the aromatic compound lactic acid bacteria as the strain, the whole milk powder as the raw material, adopting a fermentation and enzymolysis combined process. The effects of three kinds of proteases on the fermentation rate and the sensory score were studied. The results showed that 3 kinds of proteases can accelerate the fermentation process, and the optimized protease combination can further promote the fermentation. According to the sensory score, the flavor of the fermented product added with the flavor protease is the most abundant, the score is the highest, and the flavor of the fermented product added with the compound protease is the most plump, and the fermentation acid production is the fastest. In the synthesis of the two, the flavor protease was used: the mixed enzyme with the compound protease of 3:1 was assisted by the fermentation, the time was shortened by 4 h, the flavor was rich and the flavor was full. in order to further rapidly enhance the flavor intensity of the fermented product, the lipase is further subjected to enzymolysis, the optimal conditions for enzymolysis are obtained by orthogonal optimization, and the addition amount (mass fraction) of the lipase MER and the lipase of 20 000 L is 20%, 0.15% and 0.10%, respectively, The temperature and the time of the enzymolysis are 40 DEG C and 9 h, respectively, and the final product cheese is rich in aroma, heavy in taste and good in coordination, and can be used for blending high-grade cheese flavors.
【作者单位】： 暨南大学食品科学与工程系;
【基金】：广州市重大科技计划项目(2010U1-E00781)
【分类号】：TS264.3
【参考文献】
相关期刊论文 前5条
1 江丽红;周颖U，
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