炭烧香蕉酸奶的研制  

Study on the Technology of Charcoal Banana Yoghurt

作　　者：孟亚萍 张慧敏 MENG Yaping;ZHANG Huimin(School of Food Science and Engineering,Zhengzhou University of Science and Technology,450064 Zhengzhou,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064

出　　处：《粮食加工》2025年第2期43-50,共8页Grain Processing

基　　金：2024年度郑州科技学院教学改革项目资助(2024JGQN01)。

摘　　要：设计了一个利用美拉德反应和发酵过程制备具有香蕉和焦香风味炭烧酸奶的食品化学创新探究实验。选取香蕉果浆添加量、白砂糖添加量、接种量和发酵时间为考察因素,以酸度、黏度、感官评分为指标,通过单因素试验和响应面试验优化得到炭烧香蕉酸奶的最优加工工艺,并测定产品的理化指标。结果表明,该产品的制作工艺为:在经标准化处理的牛奶中添加6.6%的香蕉果浆和4.7%的白砂糖,均质处理后于98℃下加热120 min,冷却至37℃后添加0.32%的干酪乳杆菌,并于37℃下发酵6.8 h,发酵结束后置于4℃冰箱中静置12 h后熟。此条件下制得的炭烧香蕉酸奶风味独特、口感细腻,产品品质最好,感官评分达89.4分;酸度为81.6°T、蛋白质含量为2.76%、脂肪含量为2.81%,理化指标均符合国家标准。该实验可以锻炼学生的创新实践能力,熟悉糖类与蛋白质之间的相互作用,掌握食品理化指标的检测方法,让学生了解学科前言、提升科学素养。An innovative exploration experiment in food chemistry was designed to prepare a kind of brown yogurt with banana and caramel flavors through Maillard reaction and fermentation process in this study.Firstly,taking acidity,viscosity and sensory scores as indicators,the amount of banana pulp addition,sugar addition,inoculation addition and fermentation time were investigated to determine the optimal level of each factor by single factor test.Then,the optimal fermentation process was determined by response surface experiments with the response value of sensory scores,and also the physicochemical indicators of this product were determined in the paper.Results showed that the best quality of charcoal-grilled banana yogurt was obtained under the following conditions:adding 6.6%banana puree and 4.7%sugar into the standardized milk,homogenizing it at 98°C for 120 minutes,cooling it to 37°C,and then adding 0.32%Lactobacillus casei,fermenting it at 37°C for 6.8 hours,and last placing it in a refrigerator at 4°C for 12 hours for post-ripening.In this condition,the product has unique flavor and delicate taste,with a sensory score of 89.4 points.The acidity of the yogurt was 81.6°T,the protein content was 2.67%,and the fat content was 2.81%,which all meet standard requirement.Students'innovative practical ability was exercised,the interaction between carbohydrates and proteins was familiarized,the detection methods of physical and chemical indicators were mastered in this experiment.The experiment can help students understand the subject introduction and improve their scientific literacy.

关 键 词：美拉德反应 发酵过程 炭烧香蕉酸奶 响应面试验 最优工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]