摘要
以香蕉和脱脂奶粉为主要原料,制备香蕉风味酸乳。对香蕉浆用量、蔗糖添加量、脱脂奶粉添加量、发酵剂接种量、最佳发酵条件进行了研究。采用单因素试验和正交试验确定最佳工艺组合。结果表明:最佳配方为香蕉浆添加量20%、脱脂奶粉添加量10%、蔗糖添加量11%;最佳发酵工艺参数为发酵温度42℃、发酵时间7 h、发酵剂接种量8%。成品乳黄色,质地均匀,风味独特,口感细腻,稳定性好。
Taking the banana and skimmed milk powder as the main raw materials, a fermented banana yogurt is developed. Using sin-gle factor test and orthogonal test, the optimum conditions were determined. The result showed that the optimal formula of the yogurt were banana pulp 20%, sugar 11%, and skimmed milk powder 10%. The optimum fermentation parameters were inoculum concentration 8%, fermentation temperature 42℃ and fermentation time 7h. Under which the achieved yogurt presented milky, and tasted smooth with sweet-ness and sourness. They owned mixed flavor of banana and barmy milk.
出处
《武夷学院学报》
2016年第12期26-30,共5页
Journal of Wuyi University
基金
福建省科技创新平台建设计划项目(2013N2009)
福建省科技厅战略新兴产业重点项目(2014N0030)
关键词
香蕉
酸乳
工艺参数
banana
yogurt
process parameters
