| 保健型香蕉酸奶的研制 |
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| 引用本文： | 赵为.保健型香蕉酸奶的研制[J].乳业科学与技术,2010,33(4):173-176. |
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| 作者姓名： | 赵为 |
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| 作者单位： | 武汉生物工程学院生物工程系,湖北,武汉,430415 |
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| 基金项目： | 武汉生物工程学院科研基金资助 |
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| 摘 要： | 以香蕉、脱脂奶粉为主要原料,研制了一种新型的凝固型酸奶。结果表明：香蕉最佳护色工艺为100℃,热烫8min后加入0.2%柠檬酸、0.1%半胱氨酸及0.1%维生素C混合打浆;凝固型香蕉酸奶的最佳配方为：乳酸菌用量5%,脱脂奶粉用量12%,香蕉浆用量6%,蔗糖用量6%。产品清香爽口、凝乳均匀、酸甜适当、营养丰富、风味独特,在4℃下可储存9d。通过果蝇生存试验证实,该酸奶具备延缓衰老的功效。
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| 关 键 词： | 香蕉酸奶 乳酸菌 护色 发酵 |
Study on Solidified Banana Yoghurt |
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| Zhao Wei.Study on Solidified Banana Yoghurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(4):173-176. |
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| Authors: | Zhao Wei |
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| Institution: | Zhao Wei (Department of Bioengineering, Wuhan Bioengineering Institute, Wuhan of Hubei 430415, China ) |
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| Abstract: | Using banana and skim milk as raw materials, a new type of solid yoghourt was developed.The results showed that the optimum bleaching conditions of banana were the mixture of 0.2 % citric acid, 0.1 % cysteine and 0.1 % vitamin C after blanching at 100 ℃ for 8 minutes.And the optimum formulation was 5 % lactobacillus, 12 % skim milk, 6 % banana jam and 6 % sucrose.The product had proper smell, curd uniformity, acid and sugar, rich nutrition and special flavor, could preserve 9 d at 4 ℃. |
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| Keywords: | banana yogurt lactobacillus bleaching fermentation |
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