香蕉奶酪工艺技术研究  

Study on the Technology of Banana Cheese

作　　者：吴金山 黄和升[2] 陆正清[2] 

机构地区：[1]盐城捷康三氯蔗糖制造有限公司,江苏射阳224300 [2]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《农产品加工》2015年第12期28-30,共3页Farm Products Processing

基　　金：江苏省科技厅产学研联合创新资金前瞻性联合研究项目"第二代人工甜味剂三氯蔗糖与纽甜清洁生产技术"(BY2012194)

摘　　要：以鲜牛乳和香蕉粉为主要原料,通过全发酵法制作香蕉奶酪。研究发酵剂添加量、凝乳酶添加量、香蕉粉添加量和发酵时间对奶酪色泽、滋气味及组织状态的影响,采用正交试验的方法对工艺条件进行优化,得到香蕉奶酪最佳工艺条件为香蕉粉添加量7%,发酵剂添加量1.2%,凝乳酶添加量1.4‰和发酵时间65 min。此工艺条件下的产品具有奶酪和香蕉的滋味及香气,是集香蕉和奶酪营养价值于一体的新型奶酪产品。Banana cheese is made through the whole fermentation method with fresh milk and banana as the main raw materials. The fluence of fermenters amount,rennase amount,banana amount,and fermentation time is studied. The process conditions is optimized by orthogonal test. The optimum technological conditions of banana cheese are as follows： banana amount 7%, fermenters amount 1.2%, rennase amount 1.4‰, fermentation time 65 min. Under these conditions, the product with the taste and aroma of cheese and bananas is a new type of cheese products with the value of banana and cheese.

关 键 词：香蕉奶酪 发酵 工艺 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]