芒果风味牦牛奶块冻干工艺优化  

Optimization of Freeze-dried Mango Flavored Yak Milk Blocks

作　　者：王倩玉 彭心怡 刘敬南 刘发珍 田晓静 刘根娣[2] 宋礼[3] WANG Qianyu;PEN Xinyi;LIU Jinnan;LIU Fazhen;TIAN Xiaojing;LIU Gendi;SONG Li(China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest Minzu University,Lanzhou 730030,China;College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124,China;Gannan Research Institute of Yak Milk,Hezuo 747000,China)

机构地区：[1]西北民族大学生物医学研究中心中国-马来西亚国家联合实验室,甘肃兰州730030 [2]西北民族大学生命科学与工程学院,甘肃兰州730124 [3]甘南州牦牛乳研究院,甘肃合作747000

出　　处：《西北民族大学学报(自然科学版)》2025年第1期25-34,共10页Journal of Northwest Minzu University(Natural Science)

基　　金：兰州市科技计划项目(2024-8-27);西北民族大学中央高校基本科研业务费专项资金资助项目(31920240127);西北民族大学2024年校级大学生创新创业训练计划项目(X202410742277)。

摘　　要：目的:为加工高品质冻干牦牛奶块,对不同风味奶块的加工工艺进行研究,以期开发出营养、健康、保质期长的冻干奶块.方法:在单因素实验基础上,采用响应面分析法优化芒果风味牦牛奶块冻干工艺条件,以感官评分为指标,研究牦牛奶、芒果粉和香兰素香精的添加量对芒果风味牦牛奶块配方的感官影响;干燥时间、预冻温度、真空度对奶块真空冷冻干燥过程的影响.结果表明,牦牛奶添加量为282.6 g、芒果粉添加量为5.5%、香兰素香精添加量为0.3%,干燥时间为56.5 h,预冻温度为-46℃,真空度为39 Pa时产品的感官最高评分为93分.风味牦牛奶块的研制,不仅能丰富市场奶块种类,还能为奶制品的进一步开发利用提供依据.Objective In order to process high quality freeze-dried yak milk blocks,to study the producing technology of the different flavor milk blocks,and also develop the freeze-dried milk blocks with nutrition,health and long shelf life.Methods On the basis of single factor experiment,response surface analysis was used to optimize the lyophilized process conditions of mango flavored yak milk blocks.The sensory effects of adding amount of yak milk,mango powder and vanillin flavor on the formula of mango flavored yak milk block were studied by sensory scores.Additionally,the effects of drying time,pre-freezing temperature and vacuum degree on vacuum freeze-drying process of milk cubes were simultaneously evaluated.Results The sensory score of yak milk was the highest when the dosage of yak milk was 282.6 g,mango powder was 5.5%,vanillin flavor was 0.3%,drying time was 56.5h,pre-freezing temperature was-46℃ and vacuum degree was 39 Pa.Conclusion The development of flavored yak milk blocks not only enriched the types of market milk blocks,made up for the lack of product innovation,but also provided a certain scientific basis for the further development and utilization of dairy products.

关 键 词：牦牛奶块 工艺优化 真空冷冻干燥技术 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]