蛋白酶輔助發(fā)酵結(jié)合脂肪酶酶解法制備天然奶酪風(fēng)味劑
發(fā)布時(shí)間：2019-06-24 13:35
【摘要】：以產(chǎn)香型復(fù)合乳酸菌為菌種,全脂奶粉為原料,采用發(fā)酵及酶解聯(lián)合工藝制備天然奶酪風(fēng)味劑。研究了3種蛋白酶對發(fā)酵速率和感官評分的影響,結(jié)果表明,3種蛋白酶均可加快發(fā)酵進(jìn)程,優(yōu)化的蛋白酶組合可進(jìn)一步促進(jìn)發(fā)酵。依據(jù)感官評分,添加風(fēng)味蛋白酶的發(fā)酵物風(fēng)味最豐富,評分最高,而添加復(fù)合蛋白酶的發(fā)酵物滋味最飽滿,且發(fā)酵產(chǎn)酸最快。綜合二者,采用風(fēng)味蛋白酶:復(fù)合蛋白酶為3:1的混合酶系輔助發(fā)酵,時(shí)間縮短了4 h,風(fēng)味豐富且滋味飽滿。為進(jìn)一步快速增強(qiáng)發(fā)酵物的風(fēng)味強(qiáng)度,采用脂肪酶進(jìn)一步酶解,經(jīng)正交優(yōu)化,得到酶解最佳條件為無水奶油、脂肪酶MER、脂肪酶20 000 L的添加量(質(zhì)量分?jǐn)?shù))分別為20%,0.15%,0.10%,酶解溫度及時(shí)間分別為40℃和9 h。最終產(chǎn)物奶酪香氣濃郁,滋味厚重,協(xié)調(diào)性好,可用于調(diào)配高檔奶酪風(fēng)味劑。
[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.
【作者單位】： 暨南大學(xué)食品科學(xué)與工程系;
【基金】：廣州市重大科技計(jì)劃項(xiàng)目(2010U1-E00781)
【分類號】：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.
【作者單位】： 暨南大學(xué)食品科學(xué)與工程系;
【基金】：廣州市重大科技計(jì)劃項(xiàng)目(2010U1-E00781)
【分類號】：TS264.3
【參考文獻(xiàn)】
相關(guān)期刊論文 前5條
1 江麗紅;周穎U，
本文編號：2505095
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