肖 琳1，苟中军2，邹 滢2，黄 巧2，李 洁2，李洪军3*
（1.重庆食品工业研究所，重庆 400000；
2.聚慧重庆工业设计研究院有限公司，重庆 401520；
3.西南大学食品科学学院，重庆 400715）
摘要：黄油是乳品工业中最重要的产品之一，在高档烘焙产品中拥有广阔的消费市场，但天然黄油成本高与香气不足的加工特点已经成为制约黄油加工产业发展的瓶颈。本研究采用脂肪酶酶解结合植物乳杆菌、保加利亚乳杆菌、双歧乳杆菌与嗜热链球菌作为外加复合发酵菌剂的多种微生物发酵作用对黄油进行风味改良处理，以期寻找乳品增香的新方法。结果表明，以黄油酶解液为原料，复合发酵菌剂接种量为3%，发酵温度为35 ℃，发酵时间为6 d，可以充分利用黄油本身的乳脂与乳糖成分，使产品的酸香韵、奶香韵和厚重感增强。
关键词：黄油；酶解；复合发酵；增香；快感评分检验；风味特征分析
中图分类号：TS225.2 文献标识码：A 文章编号：1674-506X（2023）05-0071-0006
Study on the Application of Enzymatic Hydrolysis and Fermentation Technology in Improving the Flavor of Butter
XIAO Lin1，GOU Zhongjun2，ZOU Ying2，HUANG Qiao2，LI Jie2，LI Hongjun3*
（1.Chongqing Institute of Food Industry, Chongqing 400000, China;
2.Juhui Chongqing Industrial Design Research Institute Co., Ltd., Chongqing 401520, China;
3.College of Food Science, Southwest University, Chongqing 400715, China）
Abstract：Butter is one of the most important products in the dairy industry. It has a broad consumer market in high-end bakery products. However, the processing characteristics of high cost and insufficient favor of natural butter have become the bottleneck restricting the development of butter processing industry. In this study, the flavour improvement of butter was carried out by lipase hydrolysis combined with multiple microbial fermentation of Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus Bifidobacterium and Streptococcus thermophilus, in order to find a new method for flavor enhancement of dairy products. The results showed that using butter hydrolysate as raw material, the inoculation amount of composite strains was 3%, the fermentation temperature was 35 ℃, and the fermentation time was 6 d, which could make full use of the sour and fragrant of the butter and enhance the acid flavor, milk flavor and decorous feeling of the product.
Keywords：butter; enzymatic hydrolysis; compound fermentation; flavour enhancement; pleasure score test; analysis of flavour profile
doi：10.3969/j.issn.1674-506X.2023.05-012
收稿日期：2022-12-09
基金项目：重庆市特色食品工程技术研究中心能力提升项目（cstc2014ptgc8001）
作者简介：肖琳（1957-），女，本科，正高级工程师。研究方向：食品营养，食品发酵。
*通信作者：李洪军（1961-），男，博士，正高级工程师。研究方向：农产品加工与贮藏工程、畜产品加工。
引用格式：肖琳,苟中军,邹滢,等.酶解与发酵工艺改善黄油风味的研究[J].食品与发酵科技,2023,59(5):71-75,103.
