低脂香蕉乳饮料的研制  

Development of Low Fat Banana Milk Drink

作　　者：杨倩雯 付兴周[1] 苑会平 张亚新 YANG Qian-wen;FU Xing-zhou;YUAN Hui-ping;ZHANG Ya-xin(College of Biology and Food Engineer,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《饮料工业》2022年第2期45-49,共5页Beverage Industry

摘　　要：利用香蕉和脱脂乳粉为主要原料,研制一种营养健康的低脂香蕉乳饮料。在单因素实验的基础上,采用正交试验和感官评价等方法来优化影响产品感官质量的四个主要因素即香蕉浆、脱脂乳粉、白砂糖和柠檬酸,确定低脂香蕉乳饮料的最佳配方,即:香蕉浆20%、脱脂乳粉7%、白砂糖8%、柠檬酸0.12%、蜂蜜1%、海藻酸钠0.06%、CMC-Na 0.12%、琼脂0.08%,最后加纯净水定容至100%;影响低脂香蕉乳饮料质量的四个主要因素的主次顺序为:脱脂乳粉>香蕉浆>白砂糖>柠檬酸。所制得低脂香蕉乳饮料色泽、质地均匀,口感细腻,酸甜可口,具有香蕉特有的风味和香气,脂肪含量为0.14%。Banana and skimmed milk powder were used as the main raw materials to create a nutritious and healthy low-fat banana compound milk beverage. On the basis of single factor test,orthogonal test and sensory evaluation were used to optimize the four main factors affecting the sensory quality of low-fat banana milk beverage,such as banana juice,skimmed milk powder,white granulated sugar and citric acid. The results showed that the optimal formula was as follows:banana pulp 20%,skim milk powder 7%,granulated sugar 8%,citric acid 0.12%,honey1%,sodium alginate 0.06%,CMC-Na 0.12%,AGAR 0.08%,and finally purified water was added to 100%. The order of four main factors affecting the quality of low-fat banana milk drink was:skimmed milk powder > banana pulp > white granulated sugar > citric acid. The low-fat banana milk drink was prepared with uniform color,delicate taste,and sour moderate sweet,characteristic banana flavor and aroma,uniform texture and 0.14% fat content.

关 键 词：香蕉 脱脂乳粉 乳饮料 低脂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]