阅读说明：本技术 一种凝固型香蕉酸奶及其制备方法 (Set banana yogurt and preparation method thereof ) 是由 谭丽燕 于 2019-11-29 设计创作，主要内容包括：本发明涉及一种凝固型香蕉酸奶及其制备方法,属于食品加工技术领域；具体是以牛奶、香蕉、白砂糖为原料,以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌和双歧杆菌为发酵菌种,经原料调配、均质、杀菌、冷却、接种、发酵、冷却、后熟、冷藏制得检验合格的凝固型香蕉酸奶成品,该香蕉酸奶色泽柔和、质地细腻、酸甜可口、柔润滑腻,兼有香蕉的芳香和酸奶的滋味。(The invention relates to a set banana yogurt and a preparation method thereof, belonging to the technical field of food processing; specifically, milk, bananas and white granulated sugar are used as raw materials, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium are used as fermentation strains, and the raw materials are subjected to blending, homogenizing, sterilizing, cooling, inoculating, fermenting, cooling, after-ripening and refrigerating to obtain the qualified finished product of the set banana yogurt.)

1. A set banana yogurt is characterized in that: the weight parts of each component are as follows:

10-30 parts of banana pulp, 50-80 parts of milk, 3-10 parts of white granulated sugar and 3-10 parts of strains.

2. A set banana yogurt is characterized in that: the weight parts of each component are as follows:

20 parts of banana pulp, 60 parts of milk, 5 parts of white granulated sugar and 5 parts of strains.

3. A preparation method of set banana yogurt is characterized by comprising the following steps: the method comprises the following steps:

(1) preparation of banana pulp:

① pretreating by peeling and cutting banana with no quality change, high maturity, golden skin, thin skin, much meat, bright color and fragrant smell, removing black core with straw, and cutting into pieces of 2-3 cm;

② blanching, namely blanching the pretreated banana blocks in boiling water for 8 min;

③ pulping, cooling the blanched banana blocks to 25 deg.C, placing into a pulping machine, mixing with color fixative, and pulping to inhibit browning of banana to ensure color and nutrition of the product to obtain pasty banana pulp;

(2) blending and homogenizing: blending and homogenizing the banana pulp and the milk according to a specific weight proportion;

(3) and (3) sterilization: sterilizing the prepared and homogenized banana pulp and milk in water bath at 95 ℃ for 10 min;

(4) inoculation: cooling the sterilized mixed slurry to 42 deg.C, inoculating on sterile operating platform, adding starter

Inoculating, stirring uniformly, keeping the distance between the materials and an alcohol burner during inoculation, and avoiding the death of strains;

(5) fermentation: after inoculation, placing the mixture in a constant-temperature incubator at 40-44 ℃ for fermentation culture for 4 h;

(6) after-ripening: and (3) placing the fermented mixed slurry in a refrigerator at 4 ℃ for cooling for 24 h to obtain the set banana yogurt.

4. The method according to claim 3, characterized in that the color fixative used in the beating of step (1) is 0.2%

Citric acid, 0.1% cysteine, 0.1% vitamin C.

5. The method for preparing set banana yogurt according to claim 5, wherein the method comprises the following steps: step (4) is

The leaven used in the inoculation is mixed bacterial liquid with the ratio of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium of 1: 1.

Technical Field

The invention relates to a set banana yogurt and a preparation method thereof, in particular to a novel nutritional health banana yogurt prepared by mixed fermentation of milk, bananas and white granulated sugar, belonging to the technical field of food processing.

Background

The yoghourt is popular among people because of rich nutrition, easy digestion and absorption and capability of adjusting the micro-ecological balance of the intestinal tract of a human body. However, with the improvement of living standard and the enhancement of health consciousness, people put forward higher requirements on the yoghourt, and seek higher dietary flavor and physiological regulation function while requiring nutrition.

The research and development of the nutritional health-care yoghurt become the subject of wide attention of food science and technology workers. Researches show that the contents of vitamins and dietary fibers in the yoghourt can be increased by adding a proper amount of fruits and vegetables into the yoghourt, and the color and flavor of the yoghourt can be improved, so that the nutrition and physiological regulation effects of the yoghourt are more comprehensive.

The banana has golden color, smooth pulp, fragrant and sweet taste and aromatic smell, contains various vitamins, mineral substances, dietary fibers and the like, and has the effects of treating diarrhea, reducing blood pressure and blood fat, preventing depression and the like.

The developed banana yogurt not only has the nutritional ingredients and the efficacy of bananas, but also has the physiological regulation function of yogurt, and has good market space.

The novel nutritional health-care banana yogurt is prepared by taking milk, bananas and white granulated sugar as raw materials and performing mixed fermentation by combining the common characteristics of the bananas and the yogurt, and has no report in the industry at present.

Disclosure of Invention

The invention aims to develop a set banana yogurt and a preparation method thereof, and particularly relates to a set banana yogurt product which is qualified through inspection and is prepared by taking milk, bananas and white granulated sugar as raw materials, taking lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium as fermentation strains and performing raw material blending, homogenization, sterilization, cooling, inoculation, fermentation, cooling, after-ripening and refrigeration.

In order to achieve the purpose, the invention adopts the technical scheme that:

a set banana yogurt comprises the following components in parts by weight:

10-30 parts of banana pulp, 50-80 parts of milk, 3-10 parts of white granulated sugar and 3-10 parts of strains.

A set banana yogurt comprises the following components in parts by weight:

20 parts of banana pulp, 60 parts of milk, 5 parts of white granulated sugar and 5 parts of strains.

A preparation method of set banana yogurt comprises the following steps:

(1) preparation of banana pulp:

① pretreating by peeling and cutting banana with no quality change, high maturity, golden skin, thin skin, much meat, bright color and fragrant smell, removing black core with straw, and cutting into pieces of 2-3 cm;

② blanching, namely blanching the pretreated banana blocks in boiling water for 8 min;

③ pulping, cooling the blanched banana blocks to 25 deg.C, placing into a pulping machine, mixing with color fixative, pulping to inhibit browning of banana to ensure color and nutrition of the product, and making into pasty banana pulp

(2) Blending and homogenizing: blending and homogenizing the banana pulp and the milk according to a specific weight proportion;

(3) and (3) sterilization: sterilizing the prepared and homogenized banana pulp and milk in water bath at 95 ℃ for 10 min;

(4) inoculation: cooling the sterilized mixed slurry to 42 ℃, inoculating on an aseptic operation table, adding a leaven for inoculating, stirring uniformly, and keeping the distance between the materials and an alcohol burner in the inoculating process to avoid the death of strains;

(5) fermentation: after inoculation, placing the mixture in a constant-temperature incubator at 40-44 ℃ for fermentation culture for 4 h;

(6) after-ripening: and (3) placing the fermented mixed slurry in a refrigerator at 4 ℃ for cooling for 24 h to obtain the set banana yogurt.

The color fixative used in the pulping in the step (1) is 0.2 percent of citric acid, 0.1 percent of cysteine and 0.1 percent of vitamin C.

The leaven used in the inoculation in the step (4) is mixed bacterial liquid with the ratio of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium of 1: 1.

The invention has the following advantages:

the set banana yogurt developed by the invention has the nutritional ingredients and effects of bananas and the physiological regulation function of yogurt, is soft in color, fine and smooth in texture, sour, sweet, tasty, soft, smooth and greasy, has the fragrance of bananas and the taste of yogurt, and has good market space.

Detailed Description

The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.