| 李珊，孙万成，罗毅皓，刘雅谦，于瑾如.牦牛酥油脱胶和脱酸工艺优化及对其品质的影响[J].中国油脂,2023,48(1):.[LI Shan，SUN Wancheng，LUO Yihao，LIU Yaqian，YU Jinru.Optimization of degumming and deacidification process of yak ghee and the effect on its quality[J].China Oils and Fats,2023,48(1):.] |
| 牦牛酥油脱胶和脱酸工艺优化及对其品质的影响 |
| Optimization of degumming and deacidification process of yak ghee and the effect on its quality |
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| DOI： |
| 中文关键词: 牦牛酥油 水化脱胶 碱炼脱酸 脂肪酸组成 挥发性成分 |
| 英文关键词:yak ghee hydration degumming alkali deacidification fatty acid composition volatile component |
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| 中文摘要: |
| 为了提高牦牛酥油的品质，以青藏高原牦牛乳为原料制得牦牛酥油后，采用水化脱胶和碱炼脱酸法对其进行精炼处理。通过单因素试验研究50%柠檬酸添加量、脱胶温度和脱胶时间对脱胶率的影响，并通过正交试验优化脱胶工艺；通过单因素试验研究脱酸温度、超碱量、碱液质量分数和脱酸时间对脱酸率的影响，同时通过响应面试验优化脱酸工艺。采用气质联用技术（GC-MS）分析精炼前后牦牛酥油的脂肪酸组成和挥发性成分。结果表明：最佳的脱胶工艺条件为50%柠檬酸添加量0.6%、脱胶温度60℃、脱胶时间30 min，在此条件下脱胶率可达94.12%；最佳的脱酸工艺条件为超碱量0.4%、碱液质量分数10%、脱酸温度60℃、脱酸时间30 min，在此条件下脱酸率达91.85%；经脱胶和脱酸处理后牦牛酥油磷脂含量、过氧化值和酸值均显著降低，色泽呈黄色且透明，不饱和脂肪酸含量显著增加，挥发性成分中醛类、酮类化合物含量均显著增加，酸类化合物含量显著减少。综上，经脱胶和脱酸精炼处理后，牦牛酥油色泽和风味明显改善，品质得到提高。 |
| 英文摘要: |
| In order to improve the quality of yak ghee, the yak ghee was prepared from the yak milk from Qinghai Tibet plateau, and then was refined by hydration degumming and alkali deacidification. The effects of 50% citric acid addition, degumming temperature and degumming time on degumming rate were investigated by single factor experiment, and the degumming process was optimized by orthogonal experiment. The effects of deacidification temperature, excess alkali quantity, alkali mass fraction and deacidification time on deacidification rate were investigated by single factor experiment, and the deacidification process was optimized by response surface methodology. The fatty acid composition and volatile components of yak ghee were analyzed by GC-MS. The results showed that the optimal degumming process conditions were 50% citric acid addition 0.6%, degumming temperature 60℃ and degumming time 30 min, and the degumming rate could reach 94.12%. The optimal deacidification process conditions were excess alkali quantity 0.4%, alkali mass fraction 10%, deacidification temperature 60℃ and deacidification time 30 min, and the deacidification rate could reach 91.85%. After degumming and deacidification, the content of phospholipid, peroxide value and acid value of yak ghee decreased significantly, the color was yellow and transparent, the content of unsaturated fatty acids increased significantly, the content of volatile components aldehydes and ketones increased significantly, while the content of acid compounds decreased significantly. In conclusion, after degumming and deacidification, the color and flavor of yak ghee improved obviously, and the quality of yak ghee improved. |
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