食品工业科技2012，Vol.33Issue(13)：262-265,4.
酶法制备天然牛奶香精的工艺条件与应用研究
Study on enzymatic condition and application of the natural milk flavoring
摘要
Abstract
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.关键词
酶解奶油/酶解工艺/感官评定/天然香精/合成香精Key words
ipolyzed cream/hydrolyzed condition sensory evaluation natural flavoring synthetic flavoring分类
轻工纺织引用本文复制引用
王蓓,曹雁平,郑福平,高尚,任瑞林..酶法制备天然牛奶香精的工艺条件与应用研究[J].食品工业科技,2012,33(13):262-265,4.基金项目
国家“863”计划项目 （）
北京工商大学本科生科学研究与创业行动计划项目. （）
