香蕉红茶酸奶的研制

摘要

A new-type solid yoghurt is made of bananas, black tea and skimmed milk powder, fermented by streptococcus thermopiles and Bulgaria lactobacillus. It studies bananas' color protection , digestion of black tea and sterilization process , through the method of L9(34)orthogonal experiment and contrast experiment. The experiments obtain the optimal formula that the amount of black tea leach liquor is 4%, banana pulp dosage is 8%, milk powder is 12%and sugar amount to 5%. The optimal fermentation condition is 5%of starter culture quantity and 42℃fermentation under 7 h,under this condition the rich nutrition and pure taste of yoghurt with banana and black tea.%以香蕉，红茶和脱脂奶粉为主要原料，以嗜热链球菌和保加利亚乳杆菌为发酵剂，经发酵制成一种新型固体酸奶。分别研究香蕉护色，红茶汁的浸提，灭菌的工艺处理，通过L9（34）正交试验和对比试验得出最佳配方，即红茶浸提液添加量为4%，香蕉浆用量为8%，奶粉用量为12%，蔗糖用量为5%。最适发酵条件为：5%的发酵剂接种量，于42℃下发酵7 h，可制得营养丰富，口味纯正的香蕉红茶风味酸奶。