中国乳业Issue(4)：118-125,132,9.DOI:10.12377/1671-4393.25.04.20
抗高原反应牦牛乳功能饮料制备工艺的研究
Study on Preparation Technology of Anti-altitude Sickness Yak Milk Functional Beverage
摘要
Abstract
[Objective]Combining the special milk source yak milk from Qinghai with the special medicinal and dietary homology plant Brassica rapa L.in Tibetan area,the development of the beverage of Brassica rapa L.yak milk with the potential of anti-altitude sickness.The effects of adding amount of yak milk powder,sugar,Brassica rapa L.and γ-aminobutyric acid on the flavor of Brassica rapa L.yak milk beverage were studied by single factor test with the main materials of yak milk powder and Brassica rapa L.as evaluation indexes.The effects of pectin and sodium carboxymethyl cellulose(CMC-Na)on the stability of Brassica rapa L.yak milk beverage were studied by single factor test with viscosity and centrifugal precipitation rate as evaluation indexes.The physicochemical and microbiological indexes of the final product were determined.[Result]The extract of Brassica rapa L.has strong anti-oxidant properties and can improve the anti-oxidant activity of Brassica rapa L yak milk beverage.The formula(Yak milk powder 10%,sugar 6%,Brassica rapa L.extract 20%,γ-aminobutyric acid 30 mg,CMC-Na 2%)prepared the Brassica rapa L.yak milk beverage with moderate sweet and sour,rich nutrition,in line with the standards of milk beverage.[Conclusion]The Brassica rapa L yak milk beverage has a good industrial application prospect and can provide reference for the research and development of alleviating altitude sickness beverage and the design of yak milk beverage.关键词
牦牛乳粉/芫根/品质/稳定性Key words
yak milk powder/Brassica rapa L./quality/stability引用本文复制引用
贾心怡,王程玥,李雯婧,周姝含,钟佳薇,苏钰婷,于景华..抗高原反应牦牛乳功能饮料制备工艺的研究[J].中国乳业,2025,(4):118-125,132,9.基金项目
天津市高等学校大学生创新训练计划项目(202110057108) （202110057108）
天津市大学生创新训练计划项目(202110057108) （202110057108）
