The Analysis On Nutritional Components Of Tibet Butter And Developing A Ready To Drink Of Tibit Butter With Walnut Flavor

Tibet Butter is separated from yak milk in Tibet Autonomous Region by conventional technique and there is few report on nutritional evaluation of Tibet Butter all over the globe. The local inhabitants in Szechwan are accustomed to eat Tibet Butter together with walnut because of the good flavour and high nutritional value. In allusion to the problem ,the study used Tibet Butter and walnut dregs as the material and developed new Tibet Butter Tea product with higher nutritional value ,longer preservation time and walnut flavour so that can be more people acceptted on the basic of analyzing the character of Tibet Butter and walnut.Compared with some nutritional components of milk , in Tibet Butter the kinds and content of functional fatty acids are richer and the content of calcium and ferrum is much higher , and in walnut the content of saturated fatty acids especial Linoleic acid and Linolenic acid is higher and the content of Phenylalanine and Tyrosine ,Threonine and Valine is higher ,but the content of Lysine is much lower .So mixing Tibet Butter with walnut can offset nutrition each other and make the nutrition of last product higher .To get walnut protein of high quality, the study researched the technics of emzymatic hydrolysis with using Protamex together with Flavourzyme, and at last getted the best condition was that hydrolysis temperature was 55°C,pH was 5.5, time was 4 hours,the ratio of walnut and water was 1:5 and the rate of enzyme and walnut was 0.3%, in which the rate of extraction was high and there was no bitter flavour in hydrolysate , and the rate of extraction was 60.3% and the hydrolysis rate was 15.3% . The fat in walnut is putrefacient under the circumstance of acidity and high temperature because of high content of fat, so that it is able to have a bad effect on the flavour of hydrolysate. We separated lipid from walnut by supercritical fluid extraction technics that hardly affected the nutrition and flavour of product .The best technics parameter was that extraction pressure was 30MPa, extraction temperature was 50°C, separation temperature was 55℃ ,separation pressure was 6MPa, extraction...