中国乳业Issue(5)：117-122,6.DOI:10.12377/1671-4393.24.05.22
木瓜香蕉复合发酵乳饮料的研制
Development of Papaya and Banana Complex Fermented Milk Beverage
摘要
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
向晨曦,杨晓聪,夏南,吴康康..木瓜香蕉复合发酵乳饮料的研制[J].中国乳业,2024,(5):117-122,6.基金项目
河南省教育厅科研项目(22B550016) （22B550016）
信阳农林学院科技创新团队项目(XNKJTD-002) （XNKJTD-002）
信阳农林学院青年教师科研基金项目(QN2022029) （QN2022029）
信阳农林学院青年教师科研基金项目(QN2022027) （QN2022027）
信阳农林学院校级科研项目(kj-2021031) （kj-2021031）
