食品与机械2013，Vol.29Issue(3)：120-124,5.DOI:10.3969/j.issn.1003-5788.2013.03.029
天然奶味香精的酶解工艺优化
Optimization of enzymatic hydrolysis of natural milk flavor
田怀香 1李凤华 1马霞1
作者信息
- 1. 上海应用技术学院香料香精技术与工程学院,上海201418
- 折叠
摘要
Abstract
Response surface analysis was used to optimize the enzymatic conditions of nature milk flavor essence.The cream was used as raw material,palatase 20,000L was selected as the lipase used for enzymolysis reaction and the sensory evaluation as the major index.According to the single factor test and analysis method a 4 × 3 factorial central composite design was employed to optimize hydrolysis of cream for polynomial models of multiple regression analysis,the factors contained substrate concentration,pH,hydrolysis temperature and hydrolysis time.Results showed that the optimum conditions were hydrolysis temperature 61.0 ℃,hydrolysis time 3.60 h,pH 7.92,and substrate concentration 36.0％,the enzymatic product had a rich and pleasant butter flavor.关键词
天然奶味香精/酶解/响应面法Key words
natural milk flavor/enzymolysis hydrolysis/response surface analysis引用本文复制引用
田怀香,李凤华,马霞..天然奶味香精的酶解工艺优化[J].食品与机械,2013,29(3):120-124,5.
