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A TWO-STAGE PROCESS FOR THE PRODUCTION OF A NOVEL CHEESE FLAVOR POWDER

机译:新型奶酪香精粉的生产过程分为两个阶段

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摘要

A novel method to produce cheese flavor powder by combination mold fermentationnand enzyme acceleration was developed. In this research, Actinomucor elegansnwas selected to ferment the milk. The optimum conditions for fermentation weren220 rpm, at the temperature 29C and for 2 days. In order to accelerate the flavornformation, the effects of lipase and protease to fermented milk were also investigated.nAccording to the sensory evaluation scores, as well as the degree of hydrolysis,nthe optimum formula of enzymes were Palatase 2000 L 2‰ (m/v) andnproteases 1‰ (m/v), proteases was prepared by mixing 2:1 (m/m) proportion ofnFlavourzyme 500MG and Neutrase 1.5MG. The optimum conditions for enzymolysisnwere 50C, 6.5 (initial pH) and 6 h (enzymolysis time), and the product ofnoptimum process was tested by gas chromatography–mass spectrometry (GCMS).nAccording to the sensory evaluation result and GC-MS, the novel cheesenflavor powder showed superior profile for its intensity and flavorful.
机译:提出了一种通过霉菌发酵和酶促促进相结合的方法制备奶酪风味粉的新方法。在这项研究中,选择了Actinomucor elegansn来发酵牛奶。发酵的最佳条件是220 rpm,在29℃的温度下发酵2天。为了加速风味形成,还研究了脂肪酶和蛋白酶对发酵乳的影响。n根据感官评价得分和水解程度,酶的最佳配方为Palatase 2000 L 2‰(m / v )和n蛋白酶1‰(m / v),通过混合2:1(m / m)比例的nFlavourzyme 500MG和Neutrase 1.5MG制备蛋白酶。酶解的最佳条件是50℃,6.5(初始pH)和6h(酶解时间),并通过气相色谱-质谱法(GCMS)测试了最佳工艺产物。根据感官评价结果和GC-MS,该新型干酪味粉由于其强度和风味而显示出优异的特性。

著录项

  • 来源
    《Journal of food process engineering》 |2013年第5期|591-597|共7页
  • 作者单位

    Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science Technology Tianjin 300457 China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 23:23:49

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