| 罗丽1,2，宋礼1,2，曾国福3，崔广智1,2，姚娜1,2，张晓梅1.牦牛酥油粉制备工艺优化[J].中国油脂,2024,49(12):.[LUO Li1,2, SONG Li1,2, ZENG Guofu3, CUI Guangzhi1,2,
YAO Na1,2, ZHANG Xiaomei1.Optimization of yak butter powder preparation process[J].China Oils and Fats,2024,49(12):.] |
| 牦牛酥油粉制备工艺优化 |
| Optimization of yak butter powder preparation process |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230248 |
| 中文关键词: 酥油 酥油粉 酶解 微胶囊包埋 脂肪酸 |
| 英文关键词:yak butter yak butter powder enzymolysis microcapsule embedding fatty acid |
| 基金项目:甘南州科技计划项目（2022JY2NC001）；企业研发机构能力建设专项（22CX8JP250） |
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| 中文摘要: |
| 旨在拓展酥油的应用领域，以牦牛酥油为原料，采用脂肪酶酶解、微胶囊包埋技术制备酥油粉。对微胶囊制备过程中的酥油用量、β-环状糊精用量、酪蛋白酸钠用量、乳化温度、均质压力、喷雾干燥质量浓度对包埋率的影响进行单因素和响应面试验考察，测定酥油粉的理化指标及感官品质，并对比分析酥油与酥油粉的脂肪酸组成及含量变化。结果表明：优化的微胶囊制备工艺条件为酥油用量38.5%、β-环状糊精用量45%、酪蛋白酸钠用量4%、乳化温度60 ℃、均质压力32 MPa、喷雾干燥质量浓度48 g/100 mL，在此条件下产品包埋率为94.6%，产品水分含量、总脂肪含量、过氧化值以及表面油含量均符合QB/T 4791—2015《植脂末》的规定；与酥油相比，酥油粉的短链饱和脂肪酸、多不饱和脂肪酸相对含量增加，单不饱和脂肪酸相对含量降低。综上，采用脂肪酶酶解、微胶囊包埋技术可实现对酥油脂肪酸组分调整、改善酥油风味，延缓酥油脂肪酸氧化的目的，制备的酥油粉可作为功能性食品的原料，从而拓宽酥油的应用领域。 |
| 英文摘要: |
| In order to expand the application field of yak butter, using yak butter as raw material，lipase enzyme hydrolysis and microcapsule embedding technology were used to prepare yak butter powder.The effect of amounts of yak butter, β-cyclodextrin and sodium casein, emulsification temperature, homogeneous pressure, and spray drying mass concentration on the embedding rate in the process of microcapsule preparation were studied by single factor experiment and response surface experiment, the physicochemical indexes and sensory quality of yak butter powder were determined, and the fatty acid composition and content in yak butter and yak butter powder were compared. The results showed that the optimal microcapsule preparation process conditions were yak butter amount 38.5%, β -cyclodextrin amount 45%, sodium casein amount 4%,emulsification temperature 60 ℃,homogeneous pressure 32 MPa, spray drying mass concentration 48 g/100 mL. Under these conditions, the embedding rate was 94.6%, and the moisture content, fat content, peroxide value and surface oil content of the product in line with the provisions of QB/T 4791-2015 Creamer. Compared with yak butter, the relative contents of short chain saturated fatty acid and polyunsaturated fatty acid in yak butter powder increased, and the relative content of monounsaturated fatty acid decreased. To sum up, using lipase enzymolysis and microcapsule embedding technology can adjust the yak butter fatty acid components, improve the flavor of yak butter, and delay the oxidation of yak butter fatty acid. The yak butter powder can be used as the raw material of functional food, so as to broaden the application field of yak butter. |
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