| 牦牛“奶渣”理化成分及干酪素生产工艺研究 |
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| 引用本文： | 李进波,孙昊,孙烨琪,吕俊梅,黄艾祥.牦牛“奶渣”理化成分及干酪素生产工艺研究[J].中国奶牛,2011(8):58-62. |
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| 作者姓名： | 李进波 孙昊 孙烨琪 吕俊梅 黄艾祥 |
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| 作者单位： | 云南农业大学食品科学技术学院,昆明,650201 |
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| 基金项目： | 云南省现代农业奶牛产业技术体系-乳品加工与质量安全研究 |
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| 摘 要： | 本文对采自香格里拉地区的牦牛＂奶渣＂（是提取乳脂肪后的牦牛乳成分经压榨而成）鲜样、发酵样、干样进行理化分析,并对鲜、干＂奶渣＂加工干酪素的工艺进行了研究。结果表明,香格里拉鲜＂奶渣＂蛋白质含量为19.64%,脂肪为2.40%,水分为74.40%,灰分为1.1%,钙为0.47%,磷为0.17%,酸度为54°T,pH值为3.66。通过正交试验筛选出以鲜＂奶渣＂生产干酪素的最佳工艺参数为离心脱脂转速为4 000r/min、离心5min、干燥10h（60℃）,干酪素成品率34.18%;筛选出以干＂奶渣＂生产干酪素的最佳工艺参数离心脱脂转速为5 000r/min、离心时间为5min、干燥时间为15h（60℃）,成品率达83.40%。经测定成品符合QB/T 3780—1999工业干酪素的要求。
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| 关 键 词： | 牦牛“奶渣” 理化成分 干酪素 工艺 |
Research on Physico-chemical Composition of "Nai-zha" and Processing Technology of Casein from Yaks Milk |
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| LI Jin-bo,SUN Hao,SUN Ye-qi,L Jun-mei,HUANG Ai-xiang.Research on Physico-chemical Composition of "Nai-zha" and Processing Technology of Casein from Yaks Milk[J].China Dairy Cattle,2011(8):58-62. |
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| Authors: | LI Jin-bo SUN Hao SUN Ye-qi L Jun-mei HUANG Ai-xiang |
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| Institution: | LI Jin-bo,SUN Hao,SUN Ye-qi,L(U) Jun-mei,HUANG Ai-xiang |
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| Abstract: | In this paper,the physico-chemical composition of＂Nai-zha＂（which was made by congealing,depositing and pressing of Yak milk after extracted fat,the samples were collected from the shangri-1a area） were analyzed,and the processing technology of yak casein from＂Nai-zha＂was studied by orthogonal experiment.The results indicted that the physico-chemical composition of the fresh＂Nai-zha＂as：protein（19.64%）;fat（2.40%）;moisture（74.40%）;ash（1.1%）;calcium（0.47%）;phosphorus（0.17%）;acidity（540T）;pH （3.66）.The best technical parameters of casein products from fresh＂Nai-zha＂were that the centrifugal defatted speed（4 000r/min）; centrifugal time（5min）;drying for 10h（60℃） and the casein yield 34.18%.The optimal technical parameters of casein products from dry＂Nai-zha＂were that the centrifugal defatted speed（5000r/min）;centrifugal time（5min）;drying time for 15h（60℃）,and the casein yield 83.40%.The products of Yak casein met the standard of Industrial Casein（QB/T 3780-1999）. |
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| Keywords: | ＂Nai-zha＂from Yak milk Chemical Composition Casein Processing Technology |
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