香蕉酸奶加工工艺研究  

Study on the Processing Technology of Banana Yoghurt

作　　者：周海旭 李姝 王悦 薛静丽 李婧瑜 余梦薇 李晓晴 苏同超 ZHOU Hai-xu;LI Shu;WANG Yue;XUE Jing-li;LI Jing-yu;YU Meng-wei;LI Xiao-qing;SU Tong-chao(Scool of Food Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国果菜》2020年第11期34-38,共5页China Fruit & Vegetable

基　　金：国家科技支撑计划(2012BAC01B07-2);河南省科技攻关项目(202102310143、202102310616);2017年度高层次人才科研项目(2017020);2018年度大学生“百农英才”创新项目(BNYC2018-2-36);河南科技学院2019年大学生创新创业训练计划项目(2019CX025)。

摘　　要：本文以新鲜香蕉、纯牛奶和白砂糖为主要原料,再添加发酵剂等配料制作一款新型香蕉酸奶,并研究了该产品的发酵工艺。先将香蕉护色打浆,再将香蕉浆、纯牛奶、白砂糖等按比例调配,而后接种嗜热链球菌和保加利亚乳杆菌的混合发酵剂发酵。以感官评分为评价指标,通过单因素和正交试验分析了香蕉酸奶的最佳发酵工艺条件。试验结果表明,最佳工艺配方为香蕉浆添加量15%、纯牛奶添加量20%,白砂糖添加量11%;最佳发酵工艺条件为发酵剂接种量7%、发酵时间7 h。由最佳工艺条件发酵得到的香蕉酸奶颜色呈乳黄色,组织结构均匀、无分层,口感细腻柔和,酸甜可口,并且能保留香蕉本身的芳香和酸奶的风味。In this paper,fresh banana,pure milk and sugar were used as the main raw materials,and then added leaven and other ingredients to make a new type of banana yogurt,and studied the fermentation process conditions of this product.First,pureed the banana and protected the color,the banana pulp was mixed with pure milk and sugars in proportion,then added the mixed leaven of Streptococcus thermophilus and Lactobacillus bulgaricus(ratio of 1:1)for fermentation.The sensory score was used as the index to evaluate the flavor and quality of banana yoghurt.Meanwhile,the optimum technological conditions of banana yoghurt were studied by single factor experiment and orthogonal test design.The results showed that the optimum formulation conditions were 15%banana pulp,20%pure milk,11%sugar.The optimum fermentation conditions were as follows:7%leaven,fermentation time 7 h.The fermented banana yoghurt under the best technological conditions was milky yellow in color,with even structure,no layering,soft and smooth in taste,and retained the aroma of banana and yoghurt flavor.

关 键 词：香蕉 酸奶 发酵工艺 单因素实验 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]