摘要
牦牛乳是一种天然浓缩乳,其因牦牛特殊的生存环境而在脂肪、蛋白质、乳糖、干物质含量等方面具有独特性,因而牦牛乳的乳香风味与其它牛乳具有较大的差异。本文对牦牛乳中主要的风味物质进行了综述,概述了牦牛乳中挥发性风味物质的提取和检测方法,并对其主要的影响因素进行了简要的总结,此外,还对牦牛乳及其产品的发展前景进行了展望,以期为富含高营养的牦牛乳制品的开发利用提供理论参考。
Yak milk is a kind of natural concentrated milk.It is unique in fat,protein,lactose and dry matter content due to the special living environment of yak resulted in the quite different frankincense flavor compared with other milk.In this paper,the main flavor substances in yak milk are reviewed.The extraction and detection methods of volatile flavor substances in yak milk are summarized,and the main influencing factors are summarized briefly.In order to provide theoretical reference for the development and utilization of yak milk products rich in high nutrition,the development prospects of yak milk and its products are also prospected.
作者
马瑞娟
许英瑞
薛元泰
焦瑶瑶
朱妍丽
张卫兵
杨敏
文鹏程
MA Rui-juan;XU Ying-rui;XUE Yuan-tai;JIAO Yao-yao;ZHU Yan-li;ZHANG Wei-bing;YANG Min;WEN Peng-cheng(Gansu Provincial Functional Dairy Engineering Laboratory,College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品工业科技》
CAS
北大核心
2020年第10期363-368,共6页
Science and Technology of Food Industry
关键词
牦牛乳
风味物质
影响因素
yak milk
flavor substances
influencing factors
