摘要
采用Flavourzyme和Neutrase双酶组合水解切达干酪制备乳滋味增强物质,利用单因素优化了双酶组合的作用条件。实验结果表明,在总酶添加量为8%的条件下,复合酶水解的最佳工艺条件为:F酶与N酶比例为5∶3,水解温度45℃,pH值8.0,底物浓度4%,水解12 h。在此工艺条件下水解产物的三氯乙酸-氮(TCA-N)增加百分数为68.3%,并且其滋味评分与添加有相同浓度的市售干酪香精最为接近,乳滋味浓郁,无苦味、异味。
The enzyme combination of Flavourzyme and Neutrase were employed to hydrolyze Cheddar cheese and get the enhanced milky materials as thoroughly as possible. Operation conditions of enzymatic combinations were optimized by single factor experiment. Under the concentration of enzyme fixed at 8%, the experimental results indicated that the optimum conditions were the ratio of Flavourzyme to Neutrase 5 ：3, reaction temperature 45℃, initial pH 8.0, the concentration of substrate was 4% and then incubating for 12 hours. Under such experimental conditions, the increase of 12% TCA-N percentage was 68. 3%, taste grade nearly reached the standard sample added with commercial natural cheese flavor and the final hydrolyzed product has rich milky flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第2期176-179,共4页
Food and Fermentation Industries
