摘要
酥油是云南省的三大传统民族乳制品(乳饼,乳扇,酥油)之一,国内外关于酥油的研究报道较少。本文主要对产自香格里拉地区的酥油(牦牛、犏牛、黄牛乳制成)的感官、理化及脂肪酸进行研究。结果表明:酥油色泽呈淡黄色、风味浓郁、质地均匀细腻;脂肪质量分数77.92%,水分16.09%,蛋白质2.27%,过氧化值0.012 mmol/kg。酥油共检测了11种脂肪酸,其中饱和脂肪酸有4种,不饱和脂肪酸有7种(油酸26.69%,棕榈油酸1.87%)。
Butter is one of three traditional dairy products in Yunnan province(milk cake,fan-style cheese,butter),but it had less reports in domestic and foreign. This paper was focused on the research of sensory,physicochemical and fatty acid of butter(Made of yak milk,cattle-yak milk,cattle milk)which is produced in Shangri-La area. The results show that: the butter had the sensory quality of light yellow,rich flavor,and the texture was uniform and smooth,the structure was exquisite; fat: 77.92%,moisture: 16.09%, protein: 2.27%, peroxide value:0.012 mmol/kg. Eleven kinds of fatty acids were detected in the butter, four kinds were saturated fatty acids,and seven kinds were unsaturated fatty acid(oleic acid is 26.69% and palmitic acid is 1.87%).
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第4期13-15,共3页
China Dairy Industry
基金
云南现代农业奶牛产业技术体系乳品加工质量安全实验室项目
云南省高校食品加工与安全控制重点实验室
迪庆香格里拉牦牛干酪素产业化开发
关键词
酥油
理化性质
脂肪酸
butter
physicochemical properties
fatty acid