关键词: 牦牛乳粉, 芫根, 品质, 稳定性

Abstract: [Objective] Combining the special milk source yak milk from Qinghai with the special medicinal and dietary homology plant Brassica rapa L. in Tibetan area,the development of the beverage of Brassica rapa L. yak milk with the potential of anti-altitude sickness. The effects of adding amount of yak milk powder,sugar, Brassica rapa L. and γ-aminobutyric acid on the flavor of Brassica rapa L. yak milk beverage were studied by single factor test with the main materials of yak milk powder and Brassica rapa L. as evaluation indexes. The effects of pectin and sodium carboxymethyl cellulose（CMC-Na） on the stability of Brassica rapa L. yak milk beverage were studied by single factor test with viscosity and centrifugal precipitation rate as evaluation indexes.The physicochemical and microbiological indexes of the final product were determined. [Result] The extract of Brassica rapa L. has strong anti-oxidant properties and can improve the anti-oxidant activity of Brassica rapa L yak milk beverage. The formula（Yak milk powder 10%,sugar 6%,Brassica rapa L. extract 20%,γ-aminobutyric acid 30 mg,CMC-Na 2%） prepared the Brassica rapa L. yak milk beverage with moderate sweet and sour,rich nutrition,in line with the standards of milk beverage. [Conclusion] The Brassica rapa L yak milk beverage has a good industrial application prospect and can provide reference for the research and development of alleviating altitude sickness beverage and the design of yak milk beverage．

Key words: yak milk powder, Brassica rapa L., quality, stability