香蕉酸牛乳发酵工艺的研究

Study on the fermentation process of banana yoghurt

将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。研究不同工艺、不同稳定剂及配方的优化对香蕉酸牛乳成品品质的影响,确定香蕉酸牛乳的最佳发酵工艺。结果表明:质量分数为10%的奶粉与质量分数为7%的蔗糖混合,加入质量分数为10%的香蕉果泥、0.05%的KMC与0.05%的明胶混合稳定剂,加热杀菌、冷却后接入质量分数为3%的菌种,在42℃下发酵3h,4～5℃下冷藏12～20h,所得产品凝乳结实、口感细腻、酸甜适口、香蕉味和酸乳味协调、风味独特。

Inoculate lactic acid funguses ferment in the mixture of banana and milk. Research based on the quality of yoghurt in the different craft and stabilizer, optimizing compose and determine the best fermentation technique. The result shows that Inoculate 10% banana, 0.05% KMC and 0.05% gelatin to the mixture of 10% milk powder and 7% sugar .The bacterial were inoculated after heating and cooling, The mixture is incubated with 42℃ for 3h and kept with 4-5℃ for 12-20h. The product has excellent texture and a pleasant flavor of banana and common yoghurt.