牦牛“奶渣”理化成分及干酪素生产工艺研究  

Research on Physico-chemical Composition of"Nai-zha"and Processing Technology of Casein from Yaks Milk

作　　者：李进波[1] 孙昊[1] 孙烨琪[1] 吕俊梅[1] 黄艾祥[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国奶牛》2011年第8期58-62,共5页China Dairy Cattle

基　　金：云南省现代农业奶牛产业技术体系-乳品加工与质量安全研究

摘　　要：本文对采自香格里拉地区的牦牛"奶渣"(是提取乳脂肪后的牦牛乳成分经压榨而成)鲜样、发酵样、干样进行理化分析,并对鲜、干"奶渣"加工干酪素的工艺进行了研究。结果表明,香格里拉鲜"奶渣"蛋白质含量为19.64%,脂肪为2.40%,水分为74.40%,灰分为1.1%,钙为0.47%,磷为0.17%,酸度为54°T,pH值为3.66。通过正交试验筛选出以鲜"奶渣"生产干酪素的最佳工艺参数为离心脱脂转速为4 000r/min、离心5min、干燥10h(60℃),干酪素成品率34.18%;筛选出以干"奶渣"生产干酪素的最佳工艺参数离心脱脂转速为5 000r/min、离心时间为5min、干燥时间为15h(60℃),成品率达83.40%。经测定成品符合QB/T 3780—1999工业干酪素的要求。In this paper,the physico-chemical composition of＂Nai-zha＂（which was made by congealing,depositing and pressing of Yak milk after extracted fat,the samples were collected from the shangri-1a area） were analyzed,and the processing technology of yak casein from＂Nai-zha＂was studied by orthogonal experiment.The results indicted that the physico-chemical composition of the fresh＂Nai-zha＂as：protein（19.64%）;fat（2.40%）;moisture（74.40%）;ash（1.1%）;calcium（0.47%）;phosphorus（0.17%）;acidity（540T）;pH （3.66）.The best technical parameters of casein products from fresh＂Nai-zha＂were that the centrifugal defatted speed（4 000r/min）; centrifugal time（5min）;drying for 10h（60℃） and the casein yield 34.18%.The optimal technical parameters of casein products from dry＂Nai-zha＂were that the centrifugal defatted speed（5000r/min）;centrifugal time（5min）;drying time for 15h（60℃）,and the casein yield 83.40%.The products of Yak casein met the standard of Industrial Casein（QB/T 3780-1999）.

关 键 词：牦牛“奶渣” 理化成分 干酪素 工艺 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]