食品与发酵工业2017，Vol.43Issue(5)：56-63,8.DOI:10.13995/j.cnki.11-1802/ts.201705010
传统发酵牦牛酸乳的品质形成规律
Quality formation of traditional yak yoghourt
摘要
Abstract
Traditional fermented yak milk with unique quality and high nutritional value is well accepted by consumers.As a natural and pollution-free food,it is the main economic source for the Tibetan herdsmen.Research on quality formation regularity of yak yogurt to provide basis for standard production is critical.The traditional yak yoghourt was collected as the fermenting agent,and yak milk powder was used as raw material to ferment yak yogurt.In the process of fermentation,samples were collected at different fermentation time to analyze the changes of basic physical and chemical properties,volatile flavor substances,texture and other indicators.The changes of main metabolites content and quality during fermentation were analyzed and the yoghurt quality of traditional fermented yak was summarized.The results showed that the acidity,hardness and viscosity of fermented yak yoghurt (No.2 in yunnan) increased sharply and the contents of free amino acids,amino acid nitrogen,vitamins and organic acids were increased in 10 hours before 37℃,which was the key period for yak yoghurt texture and nutrient composition.24 hours after ripening,the various physical and chemical indicators of yogurt tended to be stable.关键词
传统发酵/牦牛酸乳/理化性质/挥发性风味物质Key words
traditional fermentation/yak yogurt/physical and chemical properties/volatile flavor substances引用本文复制引用
廉桂芳,谢婕,赵欣,李键,骞宇,丁阳平,张玉,索化夷..传统发酵牦牛酸乳的品质形成规律[J].食品与发酵工业,2017,43(5):56-63,8.基金项目
国家公益性行业(农业)科研专项(201303085) （农业）
重庆市社会民生科技创新专项(cstc2015shmszx80021) （cstc2015shmszx80021）
中央高校基本业务费项目(xdjk2016A018) （xdjk2016A018）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
重庆市功能性食品协同创新中心建设项目(167001) （167001）
