摘要
奶油酶解增香的研究主要是以奶油或无水奶油为原料,利用不同来源的脂肪酶对乳脂肪进行适当酶解,通过控制酶解程度得到具有不同香气特征的酶解产物。本文在奶油酶解工艺单因素研究与特征风味组分研究的基础上,对酶解奶油产物进行风味修饰得到自制天然牛奶香精,并对其与市售商品天然牛奶香精、合成牛奶香精样品在复原乳中的感官品质进行比较评定。研究结果表明添加相同比例的商品天然牛奶香精和自制天然牛奶香精的脱脂复原乳样品的感官评定结果没有差异,即自制天然牛奶香精与商品天然牛奶香精在脱脂复原乳中的感官品质基本相同。此外,感官评价结果还表明添加有合成牛奶香精的复原乳样品中奶香味过于冲鼻且留香持久性较差,感官品质相对一般。
The study of natural milk flavoring was based on the hydrolyzed cream with different originated lipases. Different characteristic volatile profiles of the hydrolyzed product could be got by controlling the enzymatic hydrolysis technology. The operation condition of hydrolyzed conditions were optimized by the single factor experiment. Moreover,for the purpose of getting the self-made natural milk flavoring which could be directly applied in food,the flavor profiles of the hydrolyzed cream were modified by several natural flavor compounds. Aiming at better assessing the flavor characteristic of self-made natural milk flavoring ,the self-made natural milk flavoring and other commercial natural milk flavorings were added into skim milk. The sensory statistic result showed that the sample added with self-made natural milk flavoring didn＇t have the significant difference with the sample added with natural milk flavoring ,but had significant difference with the sample added with synthetic milk flavoring.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期262-265,共4页
Science and Technology of Food Industry
基金
国家"863"计划项目(2011AA100903)
北京工商大学本科生科学研究与创业行动计划项目
关键词
酶解奶油
酶解工艺
感官评定
天然香精
合成香精
ipolyzed cream
hydrolyzed condition sensory evaluation natural flavoring synthetic flavoring
