凝固型香蕉酸奶的制备研究  

Study on preparation of solidified banana yogurt

作　　者：杜冰[1] 程燕锋[1] 李嘉辉[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院

出　　处：《食品与机械》2008年第2期43-46,103,共5页Food and Machinery

摘　　要：以香蕉、脱脂奶粉为主原料,采用驯化的德氏乳杆菌乳酸亚种和嗜热链球菌进行发酵制备凝固型酸奶,分别研究香蕉护色、灭酶的工艺处理,以及奶粉添加量、香蕉浆添加量、发酵pH和接种量等因素对香蕉酸奶产品品质的影响。研究表明,先经非硫化学护色再微波处理的香蕉浆护色效果最好;优化所得的香蕉酸奶发酵工艺参数组合为:奶粉添加量为7.54%、香蕉浆添加量为17.47%、发酵初始pH为5.90,接种量为4%,所得的香蕉酸奶品质最好,营养丰富,气味纯正,酸甜可口,具有香蕉特有的清香芬芳和肉软润滑感。The banana yogurt is obtained through the fermentation processes with banana,skim milk as main materials,and with lactobacillus bulgaricus and streptococcus therphilus which had been acclimated.The processing of bleaching and enzyme-killing of banana,the adding amount of milk,banana jam,inoculation and the fermenting pH had been studied in this paper.The results showed that effect of bleaching of banana jam which had been under the microwave treatment after being bleached by non-sulphur chemical agents was ...

关 键 词：香蕉 酸奶 护色 灭酶 发酵 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]