香蕉酸牛乳发酵工艺  

Fermentation Processing of Banana Yogurt

作　　者：郑亚琴[1] 

机构地区：[1]临沂师范学院生命科学学院,山东临沂276005

出　　处：《食品科学》2010年第24期498-501,共4页Food Science

基　　金：临沂师范学院横向课题

摘　　要：将香蕉泥与牛奶调配接种乳酸菌发酵制成香蕉酸牛乳,研究不同工艺、不同稳定剂及配方的优化对香蕉酸牛乳成品品质的影响。确定香蕉牛乳的最佳发酵工艺:发酵剂4%、全脂乳4%、蔗糖6%、香蕉经微波处理30s、果肉10%、加入0.5%柠檬酸和VC(2:1)、0.1%明胶和0.1%CMC,在95℃水浴条件下杀菌5min,43℃温度条件下发酵5h,此条件下所得香蕉酸牛乳营养风味独特,感官评价最优。The mixture of banana and milk was inoculated with lactic acid bacteria to prepare banana yogurt. The effects of different processing conditions, stabilizers and formula on the quality of banana yogurt were explored. The optimal fermentation processing conditions were 4% fermentation agent, 4% whole fat milk, 6% sucrose, microwave treatment of banana for 30 seconds, 10% banana pulp, 0.5% critic acid-VC ratio of 2：1, 0.1% gelatin, 0.1% CMC, sterilization at 95 ℃ for 5 min and fermentation at 43 ℃ for 5 h.

关 键 词：香蕉 酸牛乳 发酵工艺 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]