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酶法水解奶油制备奶味香精的研究
武彦文; 欧阳杰; 张津凤; 董国庆
2003
Source Publication中国调味品
Issue12Pages:39-42
Abstract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。
Keyword奶味香精 脂肪酶 水解 非水介质
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/5489
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
武彦文,欧阳杰,张津凤,等. 酶法水解奶油制备奶味香精的研究[J]. 中国调味品,2003(12):39-42.
APA 武彦文,欧阳杰,张津凤,&董国庆.(2003).酶法水解奶油制备奶味香精的研究.中国调味品(12),39-42.
MLA 武彦文,et al."酶法水解奶油制备奶味香精的研究".中国调味品 .12(2003):39-42.
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