马奶酸奶饮料的脂肪酸组成

S. Kanareykina, V. Kanareykin, Y. Chernyshenko, I. F. Rakhmatullina
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引用次数: 0

摘要

根据巴什科尔托斯坦共和国当地的气候条件和民间传统,奶牛养殖占据主导地位。马奶是一种独特的原料,用于生产各种营养丰富、完整且易于消化的食品。科学家建议将马奶作为一种医药和饮食产品。本文介绍了在马奶配方的基础上开发的酸奶配方。该组合物获得了第2677219号专利(组合物…,2019)。众所周知,马奶脂肪富含多不饱和脂肪酸,这些脂肪酸对人体具有特殊的生理意义。需要定量配给ω-3家族的多不饱和脂肪酸,并确保其与食物一起持续摄入。本工作的目的是研究酸奶的脂肪酸组成。为了获得发酵乳制品,使用来自巴什基尔母马的乳作为原料。酸奶原型的生产和研究是在巴什基尔国立农业大学食品技术学院的基础上进行的。酸奶样品的脂肪酸成分测定是在“联邦营养和生物技术研究中心”(莫斯科)认可的测试实验室中心进行的。使用马奶可以改变发酵乳成品的脂肪酸组成。对样品脂肪酸组成的分析表明,样品中含有高含量的油酸、γ-亚麻酸、α-亚麻酸和花生四烯酸。
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Fatty acid composition of yogurt drink based on mare's milk
In accordance with the local climatic conditions and folk traditions in the Republic of Bashkortostan, dairy horse breeding occupies a leading position. Mare's milk is a unique raw material for the production of a wide variety of highly nutritious, complete and easily digestible food products. Scientists recommend mare's milk as a medicinal and dietary product. The paper presents a yogurt recipe developed on the basis of a composition using mare's milk. The composition received patent No 2677219 ( Composition…, 2019 ). It is known that mare's milk fat is rich in polyunsaturated fatty acids, which are of particular physiological importance for the human body. There is a need to ration and ensure a constant intake of polyunsaturated fatty acids of the ω-3 family with food. The purpose of this work is to study the fatty acid composition of yoghurt. To obtain a fermented milk product, milk from Bashkir mares was used as raw material. The production and research of prototypes of yoghurt were carried out on the basis of the Faculty of Food Technologies of the Bashkir State Agrarian University. The determination of the fatty acid composition of the yoghurt sample took place in the accredited testing laboratory centre "Federal Research Centre for Nutrition and Biotechnology" (Moscow). The use of mare's milk allows one to change the fatty acid composition of the finished fermented milk product. Analysis of the fatty acid composition of the sample has showed that it has a high content of oleic, γ-linolenic, α-linolenic and arachidonic acids.
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审稿时长
5 weeks
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