脂肪酶L酶解黄油制备切达奶酪风味香基的研究.pdf

脂肪酶20000L酶解黄油制备切达奶酪风味香基的研究 摘 要 本论文以多美鲜无盐黄油为主要底物，辅以乳清粉和乙基麦芽酚，首先采纳脂肪酶20000L进行 酶解反应，经过灭酶之后再添加蛋白酶MSD进行第二次酶解反应，即可得到奶酪风味的香基。 结合香气感官试验评定，最优化的配方为：乳清粉的添加量为3g, 乙基麦芽酚的最适添加量为黄 油质量的0.5%，20000L奶酪香精脂肪酶的最适添加量为黄油质量的0.4%,最适酶 时间为10h，蛋白 酶MSD的最适添加量为黄油质量的0.04%，最适酶 时间为10h。在此条件下，所得的切达奶酪味香 基,其奶酪香味最为浓郁、纯正。在无水淡奶油的应用上，所制得的混合奶酪风味奶油味道浓郁香醇 ，入口带有回香且持久度长，切达奶酪味足够。 关键词 ：奶酪味 切达奶酪味 黄油 脂肪酶 蛋白酶 Abstract In this paper,SUKI butter was used as the main substrate, supplemented with whey powder and ethyl maltol.First, the lipase 20000L was used for enzymatic hydrolysis.After the enzyme was removed, the protease MSD was added to the enzyme for second times, and the flavor base of cheese could be obtained. Combined with aroma sensory evaluation, the optimized formula is:The addition of whey powder was 3G, and the optimum addition of ethyl maltol was 0.5% of the quality of butter.The optimum addition amount of 20000L cheese flavor lipase was 0.4% of the butter mass and the optimum enzymolysis time was 10h.The optimum dosage of protease MSD was 0.04% of the butter mass and the optimum time of enzymatic hydrolysis was 10h.Under these conditions, the cheese flavor of Cheddar cheese is the most fragrant and pure cheese.In the application of anhydrous and light cream, the blended cheese flavor cream is rich in flavor and long cheddar cheese flavor. Keywords ：Cheese flavor; Cheddar cheese; butter; lipase; protease 目 录 1 前言1 1.1 研究意 1 1.2 国内外研究进展1 1.3主要研究内容2 1、研究不同辅底物对产香的影响。 2 2、研究乳清粉的添加量对产香的影响。 2 3、研究20000L奶酪香精脂肪酶添加量对产香的影响。3 4、研究20000L奶酪香精脂肪酶酶 时间对产香的影响。3 5、研究蛋白酶MSD的添加量对产香的影响。3 6、研究蛋白酶MSD的酶 时间对产香的影响。3 7、研