传统发酵牦牛酸乳的品质形成规律  

Quality formation of traditional yak yoghourt

作　　者：廉桂芳 谢婕[1,4] 赵欣[3] 李键[5] 骞宇[3] 丁阳平[1] 张玉[1] 索化夷[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715 [3]重庆第二师范学院重庆市功能性食品协同创新中心,重庆400067 [4]德州市农业科学研究院,山东德州253015 [5]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品与发酵工业》2017年第5期56-63,共8页Food and Fermentation Industries

基　　金：国家公益性行业(农业)科研专项(201303085);重庆市社会民生科技创新专项(cstc2015shmszx80021);中央高校基本业务费项目(xdjk2016A018);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);重庆市功能性食品协同创新中心建设项目(167001)

摘　　要：传统发酵牦牛乳品质独特,营养价值极高,深受消费者喜爱。它是天然无污染的高端食品,也是藏区牧民的主要经济来源。总结牦牛酸乳的品质形成规律为标准制作提供依据至关重要。以采集到的传统发酵牦牛酸乳作为菌种发酵剂,以牦牛奶粉为原料进行发酵,得到牦牛酸乳。在发酵过程中对不同发酵时间的样品进行取样,测定其基本理化性质、挥发性风味物质、质构等指标的变化,结合发酵过程中主要代谢产物含量和品质的变化进行分析,归纳总结传统发酵牦牛酸乳品质形成规律。结果表明,在37℃前发酵的10 h,传统发酵牦牛酸乳(云南2号)的酸度、硬度、黏性都急剧上升,各类游离氨基酸、氨基酸态氮、维生素、有机酸、第一、二主成分、2,3-丁二酮、乙酸乙酯的含量也有所增加,是牦牛酸乳质构及营养成分形成的关键时期。在后熟的24 h,酸乳以上各理化指标趋于平稳。Traditional fermented yak milk with unique quality and high nutritional value is well accepted by con- sumers. As a natural and pollution-free food, it is the main economic source for the Tibetan herdsmen. Research on quality formation regularity of yak yogurt to provide basis for standard production is critical. The traditional yak yo- ghourt was collected as the fermenting agent, and yak milk powder was used as raw material to ferment yak yogurt. In the process of fermentation, samples were collected at different fermentation time to analyze the changes of basic phys- ical and chemical properties, volatile flavor substances, texture and other indicators. The changes of main metabolites content and quality during fermentation were analyzed and the yoghurt quality of traditional fermented yak was summa- rized. The results showed that the acidity, hardness and viscosity of fermented yak yoghurt （No. 2 in yunnan） in- creased sharply and the contents of free amino acids, amino acid nitrogen, vitamins and organic acids were increased in 10 hours before 37℃, which was the key period for yak yoghurt texture and nutrient composition. 24 hours after ripening, the various physical and chemical indicators of yogurt tended to be stable.

关 键 词：传统发酵 牦牛酸乳 理化性质 挥发性风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]