摘要
以香蕉浆、花生浆和复原乳为主要原料,开发出了一种新型的凝固型酸奶,即花生香蕉复合酸奶。确定了香蕉浆护色剂的最优组合为0.1%Vc、0.05%EDTA和0.05%半胱氨酸。花生烘烤的最佳温度为120℃,时间20min。酸奶生产的主要工艺条件为香蕉浆、花生浆和复原乳按3∶4∶6比例混合,均质压力为25 MPa,接种量4%(L.b/S.t=1∶1),加糖量6%,发酵时间4.5h。实验结果表明产品的感官、理化、卫生等指标均符合国家标准。
Using banana plasma, peanut plasma and reversion milk as raw materials, a new type of solid yoghurt, banana-peanut-solid-yoghurt, was developed, it was found that tbr banana the optimum color protectors was the mixture of 0.1% vitamin C, 0,05% EDTA and 0.05% cystein. The time for roast peanut is 20 minutes at 120℃. The results shows that the main processing technic for the yoghurt are those, the proportion of banana plasma, peanut plasma and reversion milk is 3：4：6, the amount of inoculation and sugar is 4% （L.b/S.t= 1 ： 1） and 6%, respectively, the zymotic time is 4.5 hours and the sterilization time for culture is 15 minutes at 85℃. The results shows that the product is up to the standard of the state.
出处
《湖南理工学院学报（自然科学版）》
CAS
2005年第4期51-53,共3页
Journal of Hunan Institute of Science and Technology(Natural Sciences)
基金
中南林学院青年基金资助项目(101-0030)
关键词
香蕉花生
酸奶
加工工艺
banana-peanut
yoghurt
producing process
