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| Optimization of yak butter powder preparation process |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230248 |
| KeyWord:yak butter yak butter powder enzymolysis microcapsule embedding fatty acid |
| FundProject:甘南州科技计划项目（2022JY2NC001）；企业研发机构能力建设专项（22CX8JP250） |
| Author Name | Affiliation | | LUO Li1,2, SONG Li1,2, ZENG Guofu3, CUI Guangzhi1,2,
YAO Na1,2, ZHANG Xiaomei1 | (1.Gansu Hualing Dairy Co. , Ltd. , Gannan 747000, Gansu, China
2.Gannan Yak Milk Research
Institute, Gannan 747000, Gansu, China
3.Gansu Xinweichuang Detection
Technology Co. , Ltd. , Lanzhou 730000, China) |
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| Abstract: |
| 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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