不同物质对羊奶脱膻效果的比较研究  

Comparative study of different materials on the goaty flavor-removal effect of goat milk

作　　者：杜远华[1] 张富新[1] 葛萍[1] 于玲玲[1] 侯院林[1] 云丹[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国乳品工业》2015年第1期7-10,共4页China Dairy Industry

基　　金："十二五"农林领域国家科技计划项目(2013BAD18B00);农业部公益性行业(农业)科研专项(201103038);陕西省农业科技攻关项目(2014K01-17-05)

摘　　要：为了脱除羊奶膻味,选用苦杏仁、绿茶、百里香精油3种物质对羊奶的传统脱膻技术进行研究。结果表明,苦杏仁浆的最佳添加量为6%,绿茶的最佳添加量为4%,百里香精油的最佳添加量为0.02%,在上述确定的最佳条件下,羊奶取得了良好的脱膻效果。文章的最后对这几种羊奶传统脱膻方法进行了总结,并对实际生产提出了一些具有指导意义的意见和建议,对羊奶传统脱膻技术进行展望。In order to remove the goaty flavor, this article makes use of three materials including bitter almond, green tea and thyme oil to do systematic research on the traditional goaty flavor-removal technology of goat milk. The result shows that the best addition amount of bitter almond is 6%, the best addition amount of green tea is 4%, and the best addition amount of thyme oil is.0.02%, The experiment has acquired the good effect on the goaty flavor -removal aspect under the above certain optimum. We have summarized the traditional goaty flavor-removal methods and have put forward some instructional advice and suggestions for the actual production at the end of this article . Moreover, the development trend of goaty flavor-removal technology of goat milk has been prospected.

关 键 词：羊奶 苦杏仁 绿茶 百里香精油 脱膻技术 

分 类 号：TS207.4[轻工技术与工程—食品科学]