摘要
将香蕉泥与牛奶调配接种乳酸菌发酵制成香蕉酸牛乳,研究不同工艺、不同稳定剂及配方的优化对香蕉酸牛乳成品品质的影响。确定香蕉牛乳的最佳发酵工艺:发酵剂4%、全脂乳4%、蔗糖6%、香蕉经微波处理30s、果肉10%、加入0.5%柠檬酸和VC(2:1)、0.1%明胶和0.1%CMC,在95℃水浴条件下杀菌5min,43℃温度条件下发酵5h,此条件下所得香蕉酸牛乳营养风味独特,感官评价最优。
The mixture of banana and milk was inoculated with lactic acid bacteria to prepare banana yogurt. The effects of different processing conditions, stabilizers and formula on the quality of banana yogurt were explored. The optimal fermentation processing conditions were 4% fermentation agent, 4% whole fat milk, 6% sucrose, microwave treatment of banana for 30 seconds, 10% banana pulp, 0.5% critic acid-VC ratio of 2：1, 0.1% gelatin, 0.1% CMC, sterilization at 95 ℃ for 5 min and fermentation at 43 ℃ for 5 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第24期498-501,共4页
Food Science
基金
临沂师范学院横向课题
关键词
香蕉
酸牛乳
发酵工艺
banana
yogurt
fermentation processing
