基于响应面设计优化牦牛乳酥油酶解工艺

Optimization of enzymatic hydrolysis of yak milk ghee based on response surface design

中文关键词:  牦牛乳酥油  酶解  响应面法  酥油奶茶

英文关键词:yak milk ghee  enzymolysis  response surface method  milk tea of ghee

中文摘要:

      目的 基于响应面设计优化牦牛乳酥油酶解工艺。方法 采用脂肪酶对牦牛乳酥油进行酶解, 通过单因素试验确定了酶的添加量、酶解时间、酶解温度3个因素为自变量, 并以酥油及酥油奶茶感官评分为响应指标, 采用响应面法设计优化牦牛乳酥油酶解工艺。结果 当脂肪酶的添加量为0.48%、酶解时间为3.75 h、酶解温度为46 ℃时, 可以获得最优的酶解效果, 在此条件下酶解的牦牛乳酥油色泽光亮, 乳香味纯正, 膻味明显得到改善, 用酶解后的牦牛乳酥油配制的酥油奶茶膻味适中, 口味独特, 感官评价较佳。结论 采用脂肪酶对牦牛乳酥油进行酶解的方法, 可以有效改善牦牛乳酥油的滋气味、优化膻味, 提升其附加产品的感官品质, 为进一步开发藏区特色产品提供了新的思路和技术支持。

英文摘要:

      Objective To optimization of enzymatic hydrolysis of yak butter based on response surface design. Methods Employed lipase to enzymatically treat yak butter. The 3 factors of enzyme addition, enzymatic hydrolysis time and enzymatic hydrolysis temperature were determined as independent variables by single factor test. The sensory score of ghee and ghee milk tea was taken as the response index, and the enzymolysis process of yak milk ghee was optimized by response surface methodology. Results When the addition amount of lipase was 0.48%, the enzymatic hydrolysis time was 3.75 h, and the enzymatic hydrolysis temperature was 46 ℃, the optimal enzymatic hydrolysis effect could be obtained. Under these conditions, the enzymatic hydrolysis yak milk ghee had bright color, pure frankincense flavor, and the odor of ghee was significantly improved. The ghee milk tea prepared with enzymatic hydrolysis yak milk ghee had moderate smell, unique taste, and better sensory evaluation. Conclusion The method of enzymatic hydrolysis of yak milk ghee by lipase can effectively improve the taste and odor of yak milk ghee, optimize the smell of ghee, and improve the sensory quality of its additional products, which provides new ideas and technical support for the further development of Tibetan characteristic products.