Abstract
Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without any bad smell.
Publication Date
1-28-2016
First Page
183
Last Page
187
DOI
10.13652/j.issn.1003-5788.2016.01.044
Recommended Citation
Meiyu, ZHOU and Liang, FU
(2016)
"Preparation of natural cream flavor from natural butter by mixed enzyme hydrolysis,"
Food and Machinery: Vol. 32:
Iss.
1, Article 44.
DOI: 10.13652/j.issn.1003-5788.2016.01.044
Available at:
https://www.ifoodmm.cn/journal/vol32/iss1/44
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