羊乳致膻机理及去膻技术研究进展  

Study on the formation mechanism of gamy odorin goat milk and the development of de-odoring

作　　者：蒋玉菡 敖晓琳[1] 杨维维 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《中国乳品工业》2017年第9期41-44,49,共5页China Dairy Industry

摘　　要：羊乳含有丰富的营养,但因其具有膻味,影响了消费者对羊乳制品的选择。系统地介绍了羊乳膻味的形成机理,阐述羊乳膻味在生产、运输、贮藏过程中的变化,并分析了影响膻味强度的因素。综述近年来国内外对羊乳除膻技术研究的新进展,具体讨论了物理、化学、生物除膻技术和综合除膻技术的方法、原理及其应用局限性,以期为今后研究出更合理、更方便的除膻方法提供借鉴与参考,打破羊乳因膻味在发展上所受到的限制。Goat milk contains rich nutrition,but its undesirable gamy odor affects the consumer＇s choice to goat milk products.To systemati- cally introduce the formation mechanism of gamy odor,and formulate the changes in production,transportation,and storage processes. The fac- tors which cause undesirable gamy odor of goat milk are described. Reviewing studies about removing gamy odor of home and abroad in re- cent years, including physical, chemical, biological and integrated technologies.Their methods,theories and application limitations are also dis- cussed additionally.The accumulation of knowledge provides reference for other researchers in inventing more reasonable and convenient technologiesto break the limitations in goat milk＇s development.

关 键 词：羊乳 除膻 致膻机理 

分 类 号：S879.1[农业科学—畜牧兽医]