[1]蒋萌蒙,王向军,钱志伟,等.复合益生菌发酵凝固型山药香蕉酸奶的研制[J].北方园艺,2018,42(08):134-138.[doi:10.11937/bfyy.20173161]
　JIANG Mengmeng,WANG Xiangjun,QIAN Zhiwei,et al.Development of Compound Probiotics Fermentation Yam-banana Yoghurt[J].Northern Horticulture,2018,42(08):134-138.[doi:10.11937/bfyy.20173161]
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复合益生菌发酵凝固型山药香蕉酸奶的研制

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年08 页码: 134-138 栏目: 出版日期: 2018-04-30
Title:
Development of Compound Probiotics Fermentation  Yam-banana Yoghurt
作者:
蒋萌蒙1; 王向军2; 钱志伟1; 王娟1; 李俊华1
（1.河南农业职业学院 食品工程学院，河南 郑州 451450；2.河南出入境检验检疫局，河南 郑州 450003）
Author(s):
JIANG Mengmeng1; WANG Xiangjun2; QIAN Zhiwei1; WANG Juan1; LI Junhua1
(1.School of Food Engineering,Henan Agrircultural Vocational College，Zhengzhou,Henan 451450;2.Henan Entry-exit Inspection and Quarantine Bureau of P.R.C,Zhengzhou,Henan 450003)
关键词:
益生菌; 山药浆; 香蕉粉; 复合
Keywords:
probiotics; yam; banana flour; composite
DOI:
10.11937/bfyy.20173161
文献标志码:
A
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8 h。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。
Abstract:
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∶1 of 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 8 hours 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.

参考文献/References:

 

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备注/Memo

第一作者简介：蒋萌蒙（1982-），女，硕士，讲师，研究方向为食品加工。E-mail：50423844@qq.com.责任作者：钱志伟（1969-），男，本科，教授，研究方向为食品营养与检测。E-mail:jmm7982@163.com.基金项目：河南省科技厅科技攻关资助项目（172102110218）；河南省高等学校重点科研资助项目（16B550003）。收稿日期：2017-11-21

更新日期/Last Update: 2018-05-03