酶解处理对甘南牦牛乳粉脂肪酸组成的影响  

Effect of enzymatic hydrolysis of fatty acid composition of milk powder of Gannan yak

作　　者：罗丽 宋礼 张晓梅 LUO Li;SONG Li;ZHANG Xiaomei(Gansu Hualing Dairy Co.Ltd.,Gannan 747000,China;Gannan Yak Milk Research Institute,Gannan 747000,China)

机构地区：[1]甘肃华羚乳品股份有限公司,甘肃甘南747000 [2]甘南州牦牛乳研究院,甘肃甘南747000

出　　处：《中国乳品工业》2024年第12期30-34,共5页China Dairy Industry

基　　金：甘南州科技计划项目(2022JY2NC001);企业研发机构能力建设专项(22CX8JP250)。

摘　　要：文章采用脂肪酶对牦牛乳脂进行酶解,获得酶解处理的甘南牦牛乳粉,通过乙酰氯-甲醇法,经气相色谱仪分离检测,外标法定量,分析了牦牛乳粉酶解处理前后37种脂肪酸的变化。经酶解工艺参数优化,得到了牦牛乳脂最佳酶解工艺参数,脂肪酶添加量1.2%、酶解温度45℃、酶解时间6 h;牦牛乳脂经酶解处理后,其感官与未经酶解处理乳粉感官具有明显差异;经脂肪酸检测,酶解处理后牦牛乳粉短链脂肪酸含量有所降低,部分长链脂肪酸含量有所增加。结果表明,酶解处理降低了产生不良风味的脂肪酸含量,对改善牦牛乳粉气味和口感具有一定帮助,可为今后牦牛乳膻味脱除、乳香味激发以及牦牛乳粉标准化提供参考依据。Gannan yak milk powder was obtained by enzymolysis with lipase.The changes of 37 fatty acids of yak milk powder before and after enzymolysis were analyzed by acetyl-chloro-methanol method,gas chromatograph and external standard method.The optimum enzymatic parameters of yak milk fat were obtained by optimizing the enzymatic parameters,including lipase dosage 1.2%,enzymolysis temperature 45℃ and enzymolysis time 6 h.The sensory properties of yak milk fat treated by enzymolysis were significantly different from those of milk powder without enzymolysis.The fatty acid test showed that the content of short chain fatty acid decreased and some long chain fatty acid increased after enzymolysis.The results showed that the enzymatic hydrolysis treatment reduced the content of fatty acids that produced bad flavor,which was helpful to improve the odor and taste of yak milk powder,and could provide a reference for the removal of taint of yak milk,the stimulation of frankinkiness and the standardization of yak milk powder in the future.

关 键 词：牦牛乳 脂肪 酶解 甘南牦牛乳粉 脂肪酸 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]