作者：刘雪¹, 吴莉蔚¹, 杨勇², 陈鹏飞¹, 黄玉坤¹, 王力均¹, 杨潇¹, 陈祥贵¹

作者单位：1. 西华大学食品与生物工程学院, 四川 成都 610039;
2. 红原牦牛乳业有限责任公司, 四川 红原 624400

关键词：牦牛酸奶;响应面法;全二维气相色谱/质谱联用仪

摘要：

为开发出一种品质优良、营养丰富、口感细腻的牦牛酸奶产品，该研究以牦牛奶粉为原料，通过响应面试验优化牦牛酸奶的最佳加工参数如下：牦牛奶粉复水比为1:8，蔗糖添加量为7%，杀菌条件为85℃/15min，发酵时间8 h。在此条件下获得的牦牛酸奶质地醇厚、口感细腻、酸甜适中，持水力57.53%、黏度9065 mPa·s、酸度95.41° T、硬度45.21 g、黏性26.16 mJ、内聚性0.51、弹性0.95 mm、乳酸菌活菌数2.74×10⁶ CFU/mL。为明确牦牛酸奶风味成分特点，采用全二维气相色谱/质谱联用仪(comprehensive two-dimensional gas chromatograph/mass spectrometer，GC×GC-MS)对其进行测试分析，并与普通酸奶及3种市售酸奶进行对比。结果表明，牦牛酸奶中风味物质最多，有180种，包括烯烃类、烷烃类、醇类、醛类、酯类、酮类、醚类、酚类、胺类、酸类以及呋喃类物质，其中含有10种牦牛酸奶特有的风味物质。

The processing parameter optimization of yak yogurt and its quality analysis
LIU Xue¹, WU Liwei¹, YANG Yong², CHEN Pengfei¹, HUANG Yukun¹, WANG Lijun¹, YANG Xiao¹, CHEN Xianggui¹
1. College of Food and Bio-Engineering, Xihua University, Chengdu 610039, China;
2. Hongyuan Yak Dairy Co., Ltd., Hongyuan 624400, China
Abstract:  The yak yoghurt with good quality, rich nutrition and delicate taste was developed by using yak milk powder as raw material and the optimum processing parameters of yak yogurt were optimized by response surface test as follows: the rehydration ratio of yak milk powder was 1:8, the addition amount of sucrose was 7%, the sterilization condition was 85 ℃/15min, the fermentation time was 8 h, and the post-ripening time was 24 h. The yak yogurt achieved under the above conditions has a mellow texture, delicate taste, moderate sour and sweet; Yak milk pH 4.6, water holding capacity 57.53%, viscosity 9 065 mPa·s, acidity 95.41°T, hardness 45.21g, adresiveness 26.16 mJ, cohesioness 0.51, springiness 0.95 mm, number of viable lactic acid bacteria 2.74×10⁶ CFU/mL. Moreover, integrated two-dimensional gas chromatography/mass spectrometer to detect and analyze them were used to determine the volatile components of yak yoghurt, respectively. Compared with ordinary yogurt and three kinds of commercial yogurt, yak yogurt contains 180 kinds of flavor substances, including olefins, alkanes, alcohols, aldehydes, esters, ketones, ethers, phenols, amines, acids, furans, etc., of which 10 kinds of unique flavor substances are found.
Keywords: yak yogurt;response surface methodology;comprehensive two-dimensional gas chromatograph/ mass spectrometer
2023, 49(6):68-74  收稿日期: 2021-12-04;收到修改稿日期: 2022-03-01
基金项目: 四川省科技计划项目苗子工程项目（2021JDRC0126）
作者简介: 刘雪(1994-),女,四川成都市人,硕士研究生,专业方向为食品营养与安全
参考文献
[1] 任卫合, 徐轶飞, 罗龙龙, 等. 牦牛乳的研究进展[J]. 食品研究与开发, 2020, 41(24): 219-224
[2] ZHANG J, YANG M, CAI D Y, et al. Composition, coagulation characteristics, and cheese making capacity of yak milk[J]. Journal of Dairy Science, 2020, 103(2): 1276-1288
[3] 周雨, 文华英. 青藏高原地区牦牛酸奶的研究现状[J]. 中国乳品工业, 2019, 47(10): 34-36
[4] 冶成君. 凝固型普通酸奶与牦牛乳酸奶的发酵特性[J]. 食品与发酵工业, 2014, 40(12): 106-110
[5] 李升升, 靳义超. 基于标准化法评估的牦牛酸奶加工工艺[J]. 食品与生物技术学报, 2018, 37(3): 297-302
[6] CHI F M, TAN Z K, GU X D, et al. Bacterial community diversity of yak milk dreg collected from Nyingchi region of Tibet, China[J]. LWT, 2021, 145: 111308
[7] YI R K, TAN F, LIAO W, et al. Isolation and Identification of Lactobacillus plantarum HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice[J]. Microorganisms, 2019, 7(11): 1-20
[8] 刘绒梅, 曹珺, 李启明, 等. 鼠李糖乳杆菌grx10发酵的两种酸奶货架期品质的比较[J]. 中国测试, 2020, 46(S1): 54-58
[9] 汪秀妹, 汪毅宁, 胡玲芳, 等. 响应面法优化红枣酸奶配方及质构特性研究[J]. 食品研究与开发, 2021, 42(7): 62-69
[10] 白丽娟, 张英龙, 刘青云, 等. 响应面法优化凝固型羊奶酸奶生产工艺[J]. 中国乳品工业, 2020, 48(1): 56-60
[11] 卢孝洁, 李燕, 王娜娅, 等. 理化分析在酸奶生产工艺中的应用[J]. 食品研究与开发, 2010, 31(6): 101-103
[12] 李丽, 李昌宝, 盛金凤, 等. 凝固型火龙果酸奶的制备工艺及质构特性研究[J]. 中国酿造, 2016, 35(11): 176-180
[13] CHEN Q Q, SONG J X, BI J F, et al. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose[J]. Food Research International, 2018, 105: 605-615
[14] 朱静静, 张红彩, 赵存朝, 等. 响应面法优化高脂酸奶发酵工艺及其品质分析[J]. 食品工业, 2020, 41(02): 71-77
[15] 迟雪露, 潘明慧, MURATZHAN K, et al. GCMS、GCOMS结合感官评价分析牦牛奶粉风味组分[J]. 食品工业科技, 2017, 38(17): 235-240
[16] 李安, 邢军, 马龙, 等. GC-MS比较三种发酵乳的挥发性化合物[J]. 中国乳品工业, 2020, 48(2): 12-17
[17] 王姣, 许凌云, 张晋华, 等. SPME-GC-MS和GC-O鉴定3种不同生产工艺马苏里拉奶酪的特征香气物质[J]. 食品科学, 2020, 41(18): 210-217