基于粒度的牦牛奶馨品质分析  

Study on quality of yak milk pastry based on granularity

作　　者：闫忠心[1] 靳义超[1] 李升升[1] 

机构地区：[1]青海省畜牧兽医科学院,西宁810016

出　　处：《青海畜牧兽医杂志》2015年第6期14-16,共3页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：国际科技合作计划(2014-HZ-806)资助;青海省牛产业科技创新平台资助

摘　　要：为对牦牛奶馨原料粒度进行优化,在单因素实验的基础上,采用L9(34)设计对曲拉,奶皮以及蕨麻粒度进行优化探讨。结果表明:最佳原料粒度条件为曲拉60目,奶皮10目,蕨麻30目;曲拉和蕨麻粒度对牦牛奶馨感观品质影响显著(p<0.05)。To investigate granularity conditions of yak milk pastry, orthogonal test（L9（34））was adopted to study the key parameters of Qula, Oromu and Potentilla for optimizating the granularity. The results indicated that the optimum conditions for the granularity of raw material was 60 mesh of Qula, 10 mesh of Oromu and 30 mesh of Potentilla. The granularity of Qula and Potentilla have significant influence on quality of yak milk pastry（p〈 0.05）.

关 键 词：粒度分析 牦牛奶馨 正交实验 感观品质 

分 类 号：S879.1[农业科学—畜牧兽医]