| 奶酪酶解方法及风味成分分析 |
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| 引用本文： | 朱新鹏,姚敏.奶酪酶解方法及风味成分分析[J].农产品加工．学刊,2011(5):56-58. |
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| 作者姓名： | 朱新鹏 姚敏 |
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| 作者单位： | 1. 安康学院,农学与生命科学院,陕西,安康,725000
2. 爱普香料集团股份有限公司,上海,201809 |
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| 摘 要： | 研究了用蛋白酶和脂肪酶酶解奶酪,以增加其风味的酶解工艺,并对风味成分进行分析。结果表明,奶酪经蛋白酶和脂肪酶的酶解,可有效提高其风味。正交试验优化后的酶解工艺是:原料选择美兰黄波奶酪,0.5%的风味酶与0.6%的万力脂肪酶或脂肪酶AY,酶解时间18~24 h。经GC-MS分析,酶解物中含有癸酸、辛酸、己酸、丁酸等脂肪酸,以及甲基酮和内酯类等多种风味成分。
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| 关 键 词： | 奶酪 酶解 风味 GC-MS |
Study on the Method of Enzymatic Hydrolysis Cheese and Flavor Compounds Analysis |
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| Zhu Xinpeng,Yao Min.Study on the Method of Enzymatic Hydrolysis Cheese and Flavor Compounds Analysis[J].Nongchanpin Jlagong.Xuekan,2011(5):56-58. |
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| Authors: | Zhu Xinpeng Yao Min |
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| Institution: | 1.College of Agriculture and Life Sciences,Ankang University,Ankang 725000,China; 2.Apple Flavor & Fragrance Group Co.,Ltd,Shanghai 201809,China) |
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| Abstract: | To add the flavor of cheese,the study uses protease and lipase to treate cheese and analyses the flavor compounds.The results show that protease and lipase enzyme can improve the flavor effectively.Through orthogonal experiment,the optimized hydrolysis process is that Mainland Gouda Cheese is the raw materials,0.5% protease and 0.6% Valley lipase or lipase AY,for18h-24h.By using GC-MS analysis method,there are capric acid,caprylic acid,caproic acid,butyric acid,other fatty acids,methyl ketones,esters and other flavor components in the enzyme-treated cheese. |
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| Keywords: | cheese enzymatic hydrolysis flavor GC-MS |
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