CAJ | 학술논문

驴乳的化学成分和营养特点决定其在乳制品和保健食品的开发中具有较大的潜力。通过对驴乳采取4种处理：（1）室温；（2）60℃水浴加热30 min；（3）90℃水浴中加热30 s；（4）煮沸，比较不同的加热方法对驴乳中脂肪酸组成的影响。结果发现：低温（60℃）长时间加热使中链脂肪酸和饱和脂肪酸比例降低，长时间加热使乳中部分易挥发脂肪酸逸出。高温（90℃）短时间和沸腾加热对脂肪酸组成的影响不大，尤以90℃短时间加热为优。结论：就脂肪酸而言，在驴乳加工过程中，宜采用高温短时加热灭菌处理。
려유적화학성분화영양특점결정기재유제품화보건식품적개발중구유교대적잠력。통과대려유채취4충처리：（1）실온；（2）60℃수욕가열30 min；（3）90℃수욕중가열30 s；（4）자비，비교불동적가열방법대려유중지방산조성적영향。결과발현：저온（60℃）장시간가열사중련지방산화포화지방산비례강저，장시간가열사유중부분역휘발지방산일출。고온（90℃）단시간화비등가열대지방산조성적영향불대，우이90℃단시간가열위우。결론：취지방산이언，재려유가공과정중，의채용고온단시가열멸균처리。
Due to its chemical components and nutrient characteristics, ass milk has broad potential in milky products and functional food industry. Under 4 kinds of heating methods: (1)room temperature; (2) 60℃bathing for 30 minutes;(3) 90℃bathing for 30 seconds;(4)boiling, it was to compare the effect of different heating methods on milk fatty acid composition. Results found that:60℃bathing for 30 minutes decreased the percents of medium chain fatty acids and saturated fatty acids sharply, which contribute to volatility of some fatty acids under long-time heating process. High-temperature short-time pasteurization process and boiling method had less influence on fatty acid composition, especial for 90℃bathing for 30 seconds process. As for fatty acid composition, in the heating process of ass milk, it was favorable to adopt high-temperature short-time pasteurization.