香蕉酸乳的开发研究

【摘要】 对香蕉酸乳的制作工艺进行了研究,将香蕉护色打浆后与复原乳调配,按1∶1混合接种嗜热链球菌和保加利亚乳杆菌发酵,通过L9(34)正交实验得出最佳配料组合,并对其稳定性进行改良,从而研制出凝乳均匀、酸甜适当、口感细腻爽口,具有香蕉酸乳味协调的乳酸菌发酵酸乳。更多还原

【Abstract】 The processing of banana - yogurt was studied. After being protected the color and beated, the paste of banana is mixed with milk. Lactic acid fermentation is made with 1:1 of streptococcus thermophilus and lactobacillus bulgaricus as mixed leaven. The optimum formulation of banana -yogurt is selected by orthogonal experiment and the quality of this yogurt is improved with stabilizers. Finally, a banana- yogurt with stable quality, excellent texture ,fine and smooth flavor was prepared.更多还原