保健型香蕉酸奶的研制  

Study on Solidified Banana Yoghurt

作　　者：赵为[1] 

机构地区：[1]武汉生物工程学院生物工程系,湖北武汉430415

出　　处：《乳业科学与技术》2010年第4期173-176,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：武汉生物工程学院科研基金资助(200705)

摘　　要：以香蕉、脱脂奶粉为主要原料,研制了一种新型的凝固型酸奶。结果表明:香蕉最佳护色工艺为100℃,热烫8min后加入0.2%柠檬酸、0.1%半胱氨酸及0.1%维生素C混合打浆;凝固型香蕉酸奶的最佳配方为:乳酸菌用量5%,脱脂奶粉用量12%,香蕉浆用量6%,蔗糖用量6%。产品清香爽口、凝乳均匀、酸甜适当、营养丰富、风味独特,在4℃下可储存9d。通过果蝇生存试验证实,该酸奶具备延缓衰老的功效。Using banana and skim milk as raw materials, a new type of solid yoghourt was developed.The results showed that the optimum bleaching conditions of banana were the mixture of 0.2 % citric acid, 0.1 % cysteine and 0.1 % vitamin C after blanching at 100 ℃ for 8 minutes.And the optimum formulation was 5 % lactobacillus, 12 % skim milk, 6 % banana jam and 6 % sucrose.The product had proper smell, curd uniformity, acid and sugar, rich nutrition and special flavor, could preserve 9 d at 4 ℃.

关 键 词：香蕉酸奶 乳酸菌 护色 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]