不同脂肪酶酶解奶油制备奶味香基的研究

摘要

Anhydrous milk fat was respectively and moderately lipolysed by Hansen calf lipase, Amano lipase A6 and Lipozyme RM IM to prepare dairy flavor. The composition of free fatty acids and the volatile flavor compounds in lipolysed milk fat were analyzed by GC and HS-SPME-GC-MS respectively,and the flavor profile analysis of lipolysed milk fat and the preference rating of its baking products were made by sensory evaluation. The results showed that the three kinds of lipases had strong selective lipolysis ability to produce medium- and short- chain fatty acid, in which the selective lipolysis ability of Hansen calf lipase from ani-mal was the best with the relative content of medium- and short- chain fatty acid in the lipolysed milk fat 42. 9%, and the lipolysed milk fat and its baking products presented pleasant milky and cheesy flavor;fatty acids, aldehydes, ketones and lactones were the main volatile flavor compounds in lipolysed milk fat.%选用Hansen calf lipase、Amano lipase A6、Lipozyme RM IM 3种脂肪酶对无水奶油进行适度酶解制备奶味香基。采用气相色谱分析了酶解奶油中游离脂肪酸组成，结合顶空固相微萃取-气相色谱质谱联用技术对酶解奶油中的挥发性风味成分进行研究，并通过感官评价对酶解奶油进行风味剖面分析并对烘焙产品偏好性评定。结果表明：3种脂肪酶选择性酶解产生中短链脂肪酸的能力均较强，其中动物来源的Hansen calf lipase 对中短链脂肪酸的选择性酶解能力最高，酶解奶油中短链脂肪酸相对含量为42.9%，且该酶解奶油和烘焙产品具有令人愉悦的奶味和干酪味；3种酶解奶油中的挥发性风味成分主要为脂肪酸、醛类、酮类、内酯类物质。