乳酸菌发酵香蕉酸奶的研究  

Studied on banana sour milk fermented by lactic acid bacteria

作　　者：檀子贞[1] 王红育[1] 吴雅静[1] 

机构地区：[1]海军后勤学院,天津300450

出　　处：《食品工业》2001年第1期26-28,共3页The Food Industry

摘　　要：本研究是将香蕉制汁后和牛奶混合，将嗜热链球菌及保加利亚乳杆菌以1：1混合作为发酵剂进行乳酸发酵，用L9（3^4)正交试验得出最佳配料组合，研制出了具有浓郁香蕉风味的乳酸菌发酵酸奶。This study was conducted to mix milk with Banana Juice,make lactic acid fermentation with 1∶1 of Streptococcus thermophilus and Lactobacillus bulgaricus as mixed leaven.The optimum formula for fermentation was selected by orthogonal experiment L 9(3 4).Finally,a fermented sour milk with tastiness of banana was developed.

关 键 词：配方 香蕉 乳酸发酵 酸奶 乳酸菌 贮藏 褐变 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]