江米酒脂肪酶对米酒奶脂解风味的影响

doi:10.7506/spkx1002-6630-201019013

食品科学 ›› 2010, Vol. 31 ›› Issue (19): 71-73.doi: 10.7506/spkx1002-6630-201019013

江米酒脂肪酶对米酒奶脂解风味的影响

薛璐，伍慧方，胡志和

天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院

收稿日期:2010-06-24 出版日期:2010-10-15 发布日期:2010-12-29
通讯作者: 薛璐 E-mail:hellenxue76@yahoo.com.cn
基金资助:
天津市高等学校科技发展基金项目(20070911)

Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese

XUE Lu，WU Hui-fang，HU Zhi-he

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China

Received:2010-06-24 Online:2010-10-15 Published:2010-12-29
Contact: XUE Lu E-mail:hellenxue76@yahoo.com.cn

摘要/Abstract

摘要：

利用传统江米酒制备凝乳剂来制作米酒奶、其中江米酒脂肪酶活力为1.0～1.5LU/mL。通过酸度值(ADV)分析发现，脂肪酸的积累主要发生在凝乳期间。采用气相色谱- 质谱联用仪(GC-MS)检测各游离脂肪酸的含量，棕榈酸、油酸、豆蔻酸和硬脂酸占有较高的比例。

关键词: 米酒奶, 江米酒脂肪酶, 脂肪水解

Abstract:

Milk coagulant prepared from glutinous rice wine was used to produce Mijiunai, also called traditional Chinese-style cheese. The lipolytic activity of glutinous rice wine used was between 1.0 LU/mL and 1.5 LU/mL. The accumulation of fatty acids happened mainly during milk-clotting period. The free fatty acid composition of Mijiunai was analyzed by GC-MS. Palmitic, oleic, myristic and stearic acids were found at higher concentrations.

Key words: Mijiunai, glutinous rice wine, lipase, lipolysis

中图分类号:

TS201.25

薛璐，伍慧方，胡志和. 江米酒脂肪酶对米酒奶脂解风味的影响[J]. 食品科学, 2010, 31(19): 71-73.

XUE Lu，WU Hui-fang，HU Zhi-he. Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese[J]. FOOD SCIENCE, 2010, 31(19): 71-73.

江米酒脂肪酶对米酒奶脂解风味的影响

Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese

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