摘要
以产香型复合乳酸菌为菌种,全脂奶粉为原料,采用发酵及酶解联合工艺制备天然奶酪风味剂。研究了3种蛋白酶对发酵速率和感官评分的影响,结果表明,3种蛋白酶均可加快发酵进程,优化的蛋白酶组合可进一步促进发酵。依据感官评分,添加风味蛋白酶的发酵物风味最丰富,评分最高,而添加复合蛋白酶的发酵物滋味最饱满,且发酵产酸最快。综合二者,采用风味蛋白酶:复合蛋白酶为3:1的混合酶系辅助发酵,时间缩短了4 h,风味丰富且滋味饱满。为进一步快速增强发酵物的风味强度,采用脂肪酶进一步酶解,经正交优化,得到酶解最佳条件为无水奶油、脂肪酶MER、脂肪酶20 000 L的添加量(质量分数)分别为20%,0.15%,0.10%,酶解温度及时间分别为40℃和9 h。最终产物奶酪香气浓郁,滋味厚重,协调性好,可用于调配高档奶酪风味剂。
Whole milk powder as raw material, flavor producing lactic acid bacteria were selected as starter to produce natural cheese flavor by combination fermentation and enzymatic. The effects of three kinds of protease on fermentation rate and sensory score were studied, Results showed that the three kinds of proteases can accelerate the fermentation process; the optimization combination of the protease can further promote fermentation. Depend on sensory score, fermented milk which added flavourzyme received the highest sensory score,fermented milk which added flavourzyme received the most full taste and fastest rate of acid production. Taken together, Flavourzyme and protease were used to prepare fermentation substrate with the ratio 3∶1, fermentation time was shortened 4 h. In order to rapidly increase substrate flavor, lipase was used to enzyme fermented substrate, through orthogonal experiment, the best conditions for enzymatic hydrolysis were anhydrous cream 20%, lipase MER 0.15%, palatase 20 000 L 0.10%, temperature 40℃, hydrolysis time 9 h. Under these conditions, the final product had a rich cheese flavor, full taste and good coordination; it can be used for blend of high-grade cheese flavor.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第4期13-16,共4页
China Dairy Industry
基金
广州市重大科技计划项目(2010U1-E00781)
关键词
乳酸菌
蛋白酶
脂肪酶
发酵
奶酪风味剂
Lactic acid bacteria
protease
lipase
fermentation
cheese flavor
