原料乳冻藏条件对牦牛酸奶贮存品质的影响  

Effect of freezing conditions of raw milk on the storage quality of yak yogurt

作　　者：石娜娜[1] 窦祎凝 宋从从[1] SHI Nana;DOU Yining;SONG Congcong(College of Applied Chemistry,Food and Drug,Weifang Engineering Vocational College,Weifang 262500)

机构地区：[1]潍坊工程职业学院应用化学与食品药品学院,潍坊262500

出　　处：《中国食品添加剂》2023年第8期278-286,共9页China Food Additives

基　　金：2020年潍坊市科技计划项目。

摘　　要：牦牛乳是优质乳源,用其发酵生产的牦牛酸奶,因其营养价值丰富、风味独特而逐渐受到消费者关注。原料乳质量优劣直接影响后续乳制品品质,故本研究考察了牦牛原料乳在不同冻藏方式(-20℃和-40℃)下分别贮存30、90、180 d时对酸奶加工品质的影响。结果显示,与用鲜奶制成的牦牛酸奶相比,用冻藏30 d原料乳制成的酸奶品质未发生显著性变化;当原料乳冻藏至90 d时,-20℃冻藏组的酸奶在贮存期间后酸化现象严重,持水力、表观黏度以及质构特性均显著降低,而-40℃组则仍能保持较好的品质;当原料乳贮存至180 d时,制得的酸奶品质进一步下降。因此,短期贮存时,冻藏温度对牦牛酸奶影响较小,-40℃更有利于牦牛酸奶的长期贮存。Yak milk is a high-quality milk source and yak yoghurt produced by fermentation is gaining attention from consumers because of its nutritional value and unique flavor.The quality of raw milk directly affects the quality of subsequent dairy products.This study investigated the effect of storing yak milk at different freezing conditions(-20℃and-40℃)for 30,90 and 180 d on the quality of yogurt processing.The results showed that the quality of yak yoghurt made from raw yak milk frozen for 30 d did not change significantly compared with that made from fresh milk.When the raw milk was frozen for 90 d,the yogurt in the-20℃frozen storage group had severe acidification phenomenon,significant reduction in water holding capacity,apparent viscosity,and texture characteristics,the-40℃group could still maintain good quality.The quality of the yoghurt was further reduced at 180 d.Therefore,the freezing temperature had less effect on yak yoghurt in short-term storage and-40℃was more favorable for longterm storage of yak yoghurt.

关 键 词：牦牛酸奶 后酸化 组织结构 感官特性 贮存品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]