Study on Hydrolysis of Anhydrous Milk Fat by Milk Lipase for Natural Flavoring Agent

The effect of hydrolysis time, hydrolysis temperature, pH, concentration of substrate on active hydrolysis of Anhydrous Milk Fat by milk lipase for natural flavoring agent as well as screening types of enzymes and enzymatic substrate were investigated. On the other hand the sensory evaluation as the major index. Hydrolysis of Anhydrous Milk Fat in different condition was researched, and orthogonal experiment anlysis and optimization were utilized.. Experiment results show that the conditions as followed: hydrolysis time 6h, the concentration of the substrate 85%, temperature 50℃, pH=6, addition amount of milk lipase 2.5%, are the best experimental design.