木瓜香蕉复合发酵乳饮料的研制
Development of Papaya and Banana Complex Fermented Milk Beverage
向晨曦 1杨晓聪 1夏南 1吴康康1
作者信息
- 1. 信阳农林学院食品科学与工程学院,河南信阳 464000
- 折叠
摘要
[目的]以木瓜和香蕉为主要原料制作一款营养和风味兼具的木瓜香蕉复合发酵乳饮料.[方法]以感官评分为指标,通过单因素试验考察白砂糖添加量、木瓜和香蕉质量比、发酵剂添加量、发酵时间、发酵温度对复合发酵乳饮料品质的影响,并通过正交优化获得木瓜香蕉复合发酵乳饮料最佳配方.[结果]木瓜香蕉复合发酵乳饮料最佳工艺参数为白砂糖添加量5%、木瓜和香蕉质量比1︰4、发酵温度35℃、发酵时间14 h、发酵剂添加量4%,制得产品口感醇和细腻,果香味和谐浓郁,酸甜适中.[结论]本试验研发的新型复合发酵乳饮料口感较好,能够进一步丰富乳饮料产品种类.
Abstract
[Objective]A papaya and banana complex fermented milk drink with both nutrition and flavor was prepared with papaya and banana as main raw materials.[Method]The effects of sugar content,mass ratio of papaya and banana,starter amount,fermentation time and fermentation temperature on the quality of complex fermented milk beverage were investigated by single factor test.The optimal formula of complex fermented milk beverage was obtained by orthogonal optimization.[Result]The optimum parameters of papaya and banana complex fermented milk beverage are:white sugar content 5%,mass ratio of papaya and banana 1:4,fermentation temperature 35℃,fermentation time 14 h,starter content 4%.The product had mellow and delicate taste,harmonious and rich fruit flavor,moderate sour and sweet.[Conclusion]The new compound fermented milk beverage developed in this experiment has good taste and could further enrich the types of milk beverage products.
关键词
木瓜/香蕉/乳饮料/正交试验Key words
papaya/banana/milk beverage/orthogonal test引用本文复制引用
基金项目
河南省教育厅科研项目(22B550016)
信阳农林学院科技创新团队项目(XNKJTD-002)
信阳农林学院青年教师科研基金(QN2022029)
信阳农林学院青年教师科研基金(QN2022027)
信阳农林学院校级科研项目(kj-2021031)
出版年
2024
国家科技期刊平台
NSTL
万方数据