凝固型香蕉酸奶的研制

Study on Solidifying Banana Yoghurt

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8 min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9 d。

A new type of solidifying yoghurt was developed by using banana and skim milk as main raw materials.The results showed that the optimum color protecting conditions of banana were as follows: mixed with 0.2%citric acid,0.1%cysteine and 0.1%vitamin C,and pulped after blanching banana for 8 min at 100℃;and the optimum formulation was:5%lactobacillus,12%skim milk,6%banana jam and 6%sucrose.The product had fragrance,uniform curd,proper acid and sugar,rich nutrition,special flavor,and could preserve 9 d at 4℃.