Research of the preparation of milk flavor by double enzymatic method

Diluted cream was enzymatic hydrolyzed by the controllable- hydrolysis technology with complex protease ProTamEx1.17L and lipase CR, and results was analyzed by GC-MS and automatic amino acid analyzer. The results showed that the optimum enzymatic hydrolysis conditions of complex protease ProTamEx1.17L were enzyme quantity 0.04%, temperature 45℃, pH6.0, time 3.5h, the optimum enzymatic hydrolysis conditions of lipase CR were enzyme quantity 0.06%, temperature 45℃, pH6.0, time 18h.Hydrolysate was analyzed by GC-MS, and the results showed that the content of short and medium chain fatty acids increased, such as capric acid, octanoic acid, butyric acid and the content of methyl ketone and lactone reduced compared with prior to enzymatic hydrolysis.The total amino acid was 23.80mg /g, and it was increased by 12 times compared with prior to enzymatic hydrolysis by automatic amino acid analyzer.All kinds of essential amino acids were included, and the content of amino acid in total amino acid was 59.13%.