【摘要】 选取了脂肪酶对不同类型的奶油、奶酪和牛奶等进行酶解。在非水介质下水解,得到了奶香浓郁,赋香效果明显的奶味香精。水解时以乙醇或丙酮为溶剂,在pH7.0、50℃下水解4h,酶用量为1%～1.5%时得到的奶味香精香气最浓郁。经过感官评定认为此产品香气自然、柔和,可作为调配奶味香精的香基。更多还原

【Abstract】 Cream,cheese and milk were hydrolyzed by lipase to produce milk flavor,and strong odor was obtained in non-aqueous media.The optimal conditions for hydrolysis wre determined as follows:cream were hydrolyzed by 1%～1.5% lipase at 50℃ for 4h in ethanol or acetone media.The production could be used as a base of milk flavor.更多还原