不同品种酥油理化特性及脂肪酸的研究  

Research on physicochemical properties and fatty acid of different varieties of butter

作　　者：张晶晶[1] 陶亮[1] 张亚丽[1] 苏科巧[1] 李红娟[1] 黄艾祥[1] 

机构地区：[1]云南农业大学食品科技学院,昆明650201

出　　处：《中国乳品工业》2015年第4期13-15,共3页China Dairy Industry

基　　金：云南现代农业奶牛产业技术体系乳品加工质量安全实验室项目;云南省高校食品加工与安全控制重点实验室;迪庆香格里拉牦牛干酪素产业化开发

摘　　要：酥油是云南省的三大传统民族乳制品(乳饼,乳扇,酥油)之一,国内外关于酥油的研究报道较少。本文主要对产自香格里拉地区的酥油(牦牛、犏牛、黄牛乳制成)的感官、理化及脂肪酸进行研究。结果表明:酥油色泽呈淡黄色、风味浓郁、质地均匀细腻;脂肪质量分数77.92%,水分16.09%,蛋白质2.27%,过氧化值0.012 mmol/kg。酥油共检测了11种脂肪酸,其中饱和脂肪酸有4种,不饱和脂肪酸有7种(油酸26.69%,棕榈油酸1.87%)。Butter is one of three traditional dairy products in Yunnan province（milk cake,fan-style cheese,butter）,but it had less reports in domestic and foreign. This paper was focused on the research of sensory,physicochemical and fatty acid of butter（Made of yak milk,cattle-yak milk,cattle milk）which is produced in Shangri-La area. The results show that： the butter had the sensory quality of light yellow,rich flavor,and the texture was uniform and smooth,the structure was exquisite; fat： 77.92%,moisture： 16.09%, protein： 2.27%, peroxide value：0.012 mmol/kg. Eleven kinds of fatty acids were detected in the butter, four kinds were saturated fatty acids,and seven kinds were unsaturated fatty acid（oleic acid is 26.69% and palmitic acid is 1.87%）.

关 键 词：酥油 理化性质 脂肪酸 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]