源于不同原料乳曲拉的品质分析  

Quality analysis of Qula maded from different raw milk

作　　者：王琳琳[1] 韩玲[1] 韩爽[1] 武悦[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2015年第19期128-132,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费项目(201303085)

摘　　要：为了比较分析牦牛乳、犏牛乳、黑白花牛乳和利用这3种牛乳所制曲拉的品质差异,以3种牛乳及其所制曲拉为研究对象,对3种牛乳的理化性质和3种曲拉在发酵过程中p H、滴定酸度、持水力、感官品质及质构特性进行了测定分析。结果表明:3种牛乳及其所制曲拉的品质之间存在一定差异。其中,牦牛乳的干物质含量为18.30%,蛋白质含量为5.80%、脂肪含量为6.15%,显著高于犏牛乳和黑白花牛乳(p<0.05);犏牛乳的乳糖含量最高,其干物质、蛋白质和脂肪含量也较高;犏牛曲拉在发酵过程中的p H、滴定酸度、持水力、感官品质及质构特性与牦牛曲拉非常相近,表明其制作曲拉的品质与牦牛曲拉类似,说明犏牛乳在一定程度上可以替代牦牛乳作为曲拉的原料乳,用以解决牦牛乳资源短缺的难题。In order to compare and analyze the quality differences of yak milk,cattle- yak milk,holstein milk and Qula made from them,three kinds of milk and Qula as the research materials,the physical and chemical properties in the milk and p H,titratable acidity,the water holding capacity,the sensory quality and texture feature of Qula in the fermentation process were investigated. The result showed that there were some differences in three kinds of milk and Qula.Total solids content of yak milk was 18.30%,protein content was 5.80%,fat content was 6.15%,being higher than that in cattle- yak milk and holstein milk（ p〈0.05）.Lactose content of cattle- yak milk was the highest and total solids,protein and fat content were also higher,p H,titratable acidity,the water holding capacity,the sensory quality and texture feature of cattle- yak Qula were similar to yak Qula,so cattle- milk can be the Qula raw milk to solve the problems of yak milk resource shortage to a certain extent.

关 键 词：原料乳 曲拉 品质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]