西藏灵菇发酵奶发酵过程中部分维生素和乙醛的转化

Experiments on Changes of some vitamins and acetaldehyde in fermentative process of the tibetan kefir fermentation milk

根据国家标准检测要求,对西藏灵菇发酵奶发酵过程中部分维生素和风味物质转化过程进行了检测。在标准条件下对维生素C,维生素E,核黄素和风味物质乙醛转化的检测。结果表明,在发酵终点时维生素C质量分数为1.58 mg/100g,维生素E质量分数为0.184 mg/100g,核黄素质量分数为0.180 mg/100g,各项指标均高于酸奶对照组和国家标准。而风味物质乙醛的质量分数为18.74 mg/kg,在国家标准要求范围内。实验结果为进一步研究其营养特性、保健功能和生产转化提供一定的理论依据。

On the basis of Chinese national standards this study determined some vitamins and the special flavour matter acetaldehyde in the fermentative process of Tibetan kefir fermentation milk. The results showed： in the Tibetan kefir fermentative processes, the vitamin C, vitamin E, vitamin B., and acetaldehyde changing trends of the fermentation time with the extended. In the fermentation end the contents of vitamin C,vitamin E and vitamin B, were 1.58 mg/100g, 0.184 mg/100g and 0.180 mg/100g,higher than the Chinese national standards for Yogurt requirements. The special flavour matter acetaldehyde was raising in fermentative process. The final acetaldehyde was 18.74 mg/kg, in line of the Chinese national standards for Yogurt requirements.