摘要
以香蕉、咖啡、全脂乳粉为主要原料,加入乳酸菌进行发酵制备复合酸奶。以感官评分为指标,考察香蕉汁添加量、咖啡添加量、复原乳奶粉和水的比例、发酵剂添加量、发酵时间等因素对香蕉咖啡酸奶感官评分的影响,从而确定各因素的最佳添加量;在此基础上进行正交试验优化香蕉咖啡酸奶加工工艺。结果表明,香蕉咖啡酸奶的最佳工艺参数为:香蕉汁添加量15%,咖啡添加量0.4%,复原乳奶粉和水比例1︰8,白砂糖添加量9%,发酵剂添加量10%,发酵时间8 h。研制出的产品组织状态细腻、酸甜适宜、口感舒适,同时具有香蕉和咖啡风味。
The compound yogurt was developed by using banana,coffee and whole milk powder as main raw materials and lactic acid bacteria as fermentation starter.Taking sensory score as index,the effects of banana juice addition,coffee addition,ratio of milk powder to water,lactic acid bacteria inoculum and fermentation time on the quality of banana and coffee yoghurt were investigated,and the optimum addition amount of each factor was determined.On this basis,orthogonal experiment was carried out to optimize the processing technology of banana and coffee yoghurt.The results showed that the optimum technological parameters of banana and coffee compound yoghurt were 15%of banana juice,0.4%for coffee,1︰8 for milk powder to water,9%for sugar,10%for lactic acid bacteria inoculum,fermentation time 8 h,and fermentation temperature 42℃.The developed product had fine organization,suitable acidity and sweetness,comfortable taste,and had the flavor of banana and coffee.
作者
袁云霞
焦昆鹏
梁华
YUAN Yunxia;JIAO Kunpeng;LIANG Hua(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023)
出处
《食品工业》
CAS
北大核心
2020年第6期137-141,共5页
The Food Industry
基金
河南科技大学博士科研启动基金项目(13480052)
河南省科技攻关项目(182102110403)。
关键词
香蕉
咖啡
复合酸奶
加工工艺
营养
banana
coffee
compound yogurt
processing technology
nutrition
