复合益生菌发酵凝固型山药香蕉酸奶的研制

摘要

以山药浆、香蕉粉和鲜牛奶为主要原料,利用保加利亚乳杆菌、嗜热链球菌和益生菌(Lactobacillus casei Zhang)按1∶1∶1混合作为复合益生菌菌种,研制出一种集山药、香蕉和益生菌于一体的兼具营养保健功能新型乳品.通过单因素和正交实验确定了复合益生菌发酵山药香蕉酸奶的最佳工艺条件.结果表明:在鲜牛奶中添加1.8％复合益生菌、15％山药浆、0.3％香蕉粉,发酵8h.在此工艺条件下制得的酸奶风味独特、质地均匀、营养丰富,而且在储藏期内,该酸奶的活菌数表现稳定,优于同类产品.%The yam-banana yoghurt is a new functional dairy food made from yam,banana and milk were taken as the main materials by compound probiotics fermentation with 1∶1∶1of Lactobacillus bulgaricus,Streptococcus thermophilus and Lactobacillus casei Zhang as mixed starter.The formula of materials and technical conditions of fermentation of yam-banana yoghurt was obtained by single and orthogonal experiments.The results showed that the optimum formula of yam-banana yoghurt was compound probiotics 1.8％,yam juice 15％,banana flour 0.3％and the fermentation time 8hours in fresh milk.The product was proved to be very nutritional and good on sensory quality.During the storage period,the product of the lactobacilli remained stableis also superior to the congeneric fermented products.