摘要
乳脂肪是牛乳及其加工产品的重要组成部分。除脱脂乳制品外,乳脂肪的品质不仅关系到牛乳制品的理化和加工性质,而且对其风味和口感也有重要影响。改善乳脂肪结构与组成的酶解技术,具有绿色、温和、可控等优点,是目前研究的热点之一。本文主要从乳脂肪的代谢合成、感官风味、酶解机理与应用等方面进行简述。
Milkfat is an important part of milk and its products, which influences the flavor and taste of the dairy products greatly, as well as the physicochemical and processing properties, except the nonfat dairy products. Meanwhile, modifying the structure and composition of milkfat in the dairy products applying enzymolysis technology, possesses the benefits of greenness, mildness and controllability, the related research of which is one of the hot spots at the moment. The paper mainly overviewed the metabolic formation, flavor and sensory, catalysis mechanism and applications of milk- fat.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第12期128-135,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"863"计划项目(2011AA100903)
北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20130309
IDHT20130506)
关键词
乳脂肪
酶解
风味
改善
milkfat
enzymolysis
flavor
improvement
