内蒙古传统酥油精炼工艺初步研究

Research on Refining Technology of Inner Mongolia Traditional Ghee

本文提供了一种酥油精炼方法,并对精炼酥油的感官性状、理化指标及风味物质进行了研究。结果表明,精炼酥油色泽呈淡黄色、味道清淡、质地均匀细腻,脂肪含量为99.8%,酸价为0.11 mg KOH·g^(-1),过氧化值为0.42 mmol·kg^(-1);从精炼酥油中检出14种挥发性物质,主要风味物质有2-壬酮、己酸和十一烷酮,精炼工艺有效减轻了酥油的“膻”味,有助于提高其食用品质及商用价值。

In this study,a ghee refining method was provided, the sensory properties, physical and chemical indexes and flavor substances of refined shortening were researched. The results showed that the refined ghee had light yellow color, light flavor and the texture was uniform and smooth, fat 99.8%, acid value 0.11 mg KOH·g^(-1)and peroxide value 0.42 mmol·kg^(-1). 14 compounds were identified and determined, the main component was 2-nonanone, hexanoic acid and 2-undecanone. The refining process effectively reduces the “mutton” taste of ghee, which is helpful to improve its edible quality and commercial value.