选用脂肪酶lipaseAY水解奶油制备天然奶味香精。在奶油与乳清粉的质量比为14:1,脂肪酶量为奶油质量的0.2%,反应温度为45℃时,其香气评分最佳。GC-MS分析结果显示:产物中脂肪酸约占80%,内酯和酯类约为20%。所制备的天然奶味香精具有浓郁的干酪风味,带有淡淡的甜奶香味,香气醇厚,口感细腻。另外,适量添加乳清粉有利于改善产物口感。

The enzymatic hydrolysis of cream to natural milk flavor by lipase AY was conducted.The optimal the ratio of cream and whey powder,enzyme content and reaction tempreture were 14∶1,0.2 g/100 g cream and 45 ℃,respectively.The milk flavor had a high sensory score.GC-MS analysis showed that there were about 80% free fatty acids and 20% lactones and ketones.The natural milk flavor produced had strong cheese flavor and light sweet milk aroma.Moreover,the taste of the milk flavor could be improved by adding some whey powder.