香蕉发酵乳酸饮料的研制  

Study on the Preparation of Lactic Fermented Beverage from Banana Milk

作　　者：严汉彬[1] 林岚岚 丁力行[1] 周昭耿[1] 

机构地区：[1]仲恺农业工程学院人工环境与控制研究所,广东广州510225 [2]中国建筑标准设计研究院,北京100000

出　　处：《安徽农业科学》2010年第12期6494-6495,共2页Journal of Anhui Agricultural Sciences

基　　金：国家科技支撑计划子课题(2006BAJ04A04-06);广东省高等学校人才引进专项资金

摘　　要：[目的]开发新型香蕉发酵乳酸饮料。[方法]以牛奶和香蕉为主要原料,采用正交试验优化香蕉发酵乳酸饮料的制备工艺。[结果]香蕉果肉的护色方法是将香蕉果肉热烫后按其重量的0.5%加入比例为2∶1的柠檬酸和Vc混合打浆;最佳配方为香蕉浆添加量15%、蔗糖添加量7%、奶粉添加量10%;最佳发酵工艺参数为培养时间4h,温度40℃,接种量8%。[结论]研制所得香蕉发酵乳酸饮料,色香味甚佳,并具有一定的营养保健功能。[Objective]To develop a new lactic fermented beverage of banana milk.[Method]Taking milk and banana as main materials,the fermented beverage was produced with inoculation of factobacillus through orthogonal experiments.[Result]The results showed that the best means of protecting the color of banana pulp were to treat it with hot water,then according to the banana weight ratio of 0.5%,the citric acid and Vc with the ratio of 2∶1 was added;the optimum components were 15% banana pulp,7% sucrose and 10% milk;the optimum fermentation conditions were inoculation size 8%,40 ℃ for 4 h.[Conclusion]The fermented beverage was good in color,smell and taste,and it also had a certain extent of nutritive functions.

关 键 词：香蕉 乳酸菌 发酵乳饮料 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]