蒙古族传统发酵奶皮子的生产工艺及其营养特性

摘要

对蒙古族传统发酵奶皮子的制作工艺进行调研,并对其产品营养特性进行检测分析.结果表明,发酵奶皮子水分、粗蛋白和粗脂肪含量分别为38.70 %、10.49 %和49.83 %,共检测出17种氨基酸,其中含有成人必需氨基酸7种,婴儿必需氨基酸1种,还含有精氨酸、谷氨酸和脯氨酸等功能性氨基酸.发酵奶皮子中共测得23种脂肪酸,其中亚油酸、α-亚麻酸和花生四烯酸等功能性多不饱和脂肪酸的含量分别为2.59 %、1.70 %和0.12 %.%The making process of Mongolian traditional fermented vrum was investigated, and its nutritional characteristics were detected and analyzed. The results showed that the fermentation of vrum moisture, crude protein and crude fat content were 38.70 %, 10.49 % and 49.83 %, detected a total of 17 amino acids, which contains 7 kinds of essential amino acids in adults, and it also contains1 kinds of essential amino acids for babies, arginine, glutamic acid and proline functional amino acids. The fermentation vrum measured 23 kinds of fatty acids, which are contents linoleic acid, linolenic acid and arachidonic acid and other functional polyunsaturated fatty acids were 2.59 %, 1.70 % and 0.12 %.