Primary Research On Investigation And Exploitation Of Donkey Milk In Xinjiang

Objective: To investigate the resource of donkey milk in Xinjiang. Methods: 1) To analyze the nutrients of donkey milk according to the related national standard and testing method for diary product analysis, and measure their basic indexes of protein, fat, lactobiose, microelement, accessory food substance and et al. To evaluate the value and defect of donkey milk as food. 2) Orthogonal design was used to optimize the ratio of stabilizer, and research the work ship of disinfection, homogeny, concentration and drying spray, as to determine the optimum work ship and parameter of donkey milk power. 3) To observe the effect of killing mycobacterium tuberculosis in vitro compared with milk through BACTEC960. Results: 1) The relative density of donkey milk was 1.04, pH was 6.95, degree of acidity was 3.3° T. Protein content was 1.98% (the categories of amino acid was completely, essential amino acid were 46.7%, AAS were 87. The firstly restrictive AA was MET+Cys). Fat was 2.0% (exadecanoic acid was 34.5%, octadecanoic acid was 1.8%, 9-octadecenoic acid was 30.4%, linoleate was 30.6%, linoleic acid was 2.8%). Lactin was 6.74%, amount of energy was 53.1kcal/100g, Vc was 4.75mg/100g,VB₁ was 5.59×10^-3mg/100g, VB₂ was 2.23×10^-2mg/100g, cholesterin was 2.20mg/100g, Ca was 84.9mg/100mg, selenic was 0.01mg/100mg. 2) the influence seq of stabilizers on end item was CMC >PGA>xanthan gum, the results showed that when the donkey milk was added with CMC 0.2%, PGA 0.1 % , xanthan gum 0.1% and homogenized at 25MPa, 55℃, its stability was satisfactory, the process of precipitating could be solved with the sterilizing condition at 120℃ for 3 second, raw...