香蕉风味酸乳的研制  

The Preparation of Banana Yoghurt

作　　者：赵泰霞[1] 李国平[1] 傅新征[1] 王淑培[1] 王昕岑 

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《武夷学院学报》2016年第12期26-30,共5页Journal of Wuyi University

基　　金：福建省科技创新平台建设计划项目(2013N2009);福建省科技厅战略新兴产业重点项目(2014N0030)

摘　　要：以香蕉和脱脂奶粉为主要原料,制备香蕉风味酸乳。对香蕉浆用量、蔗糖添加量、脱脂奶粉添加量、发酵剂接种量、最佳发酵条件进行了研究。采用单因素试验和正交试验确定最佳工艺组合。结果表明:最佳配方为香蕉浆添加量20%、脱脂奶粉添加量10%、蔗糖添加量11%;最佳发酵工艺参数为发酵温度42℃、发酵时间7 h、发酵剂接种量8%。成品乳黄色,质地均匀,风味独特,口感细腻,稳定性好。Taking the banana and skimmed milk powder as the main raw materials, a fermented banana yogurt is developed. Using sin-gle factor test and orthogonal test, the optimum conditions were determined. The result showed that the optimal formula of the yogurt were banana pulp 20%, sugar 11%, and skimmed milk powder 10%. The optimum fermentation parameters were inoculum concentration 8%, fermentation temperature 42℃ and fermentation time 7h. Under which the achieved yogurt presented milky, and tasted smooth with sweet-ness and sourness. They owned mixed flavor of banana and barmy milk.

关 键 词：香蕉 酸乳 工艺参数 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]