摘要
[目的]开发新型香蕉发酵乳酸饮料。[方法]以牛奶和香蕉为主要原料,采用正交试验优化香蕉发酵乳酸饮料的制备工艺。[结果]香蕉果肉的护色方法是将香蕉果肉热烫后按其重量的0.5%加入比例为2∶1的柠檬酸和Vc混合打浆;最佳配方为香蕉浆添加量15%、蔗糖添加量7%、奶粉添加量10%;最佳发酵工艺参数为培养时间4h,温度40℃,接种量8%。[结论]研制所得香蕉发酵乳酸饮料,色香味甚佳,并具有一定的营养保健功能。
[Objective]To develop a new lactic fermented beverage of banana milk.[Method]Taking milk and banana as main materials,the fermented beverage was produced with inoculation of factobacillus through orthogonal experiments.[Result]The results showed that the best means of protecting the color of banana pulp were to treat it with hot water,then according to the banana weight ratio of 0.5%,the citric acid and Vc with the ratio of 2∶1 was added;the optimum components were 15% banana pulp,7% sucrose and 10% milk;the optimum fermentation conditions were inoculation size 8%,40 ℃ for 4 h.[Conclusion]The fermented beverage was good in color,smell and taste,and it also had a certain extent of nutritive functions.
出处
《安徽农业科学》
CAS
北大核心
2010年第12期6494-6495,共2页
Journal of Anhui Agricultural Sciences
基金
国家科技支撑计划子课题(2006BAJ04A04-06)
广东省高等学校人才引进专项资金
关键词
香蕉
乳酸菌
发酵乳饮料
Banana
Lactic acid bacteria
Fermented beverage
