香蕉抗性淀粉保健酸奶的研制

Preparation of Health Yogurt with Banana Resistant Starch

研究以香蕉抗性淀粉为功能因子的搅拌型保健酸奶的加工工艺。考察香蕉粉添加量对产品品质的影响,以及贮藏过程中酸奶品质的变化。结果表明:香蕉粉最佳添加量3%;香蕉香精最佳加入量0.05‰;优化所得的酸奶发酵工艺参数组合为发酵温度40℃、接种量4%、发酵时间4.0h;在4℃条件下可以贮藏7d。所研制的香蕉抗性淀粉保健酸奶,营养价值丰富、抗性淀粉保留率高,为开发优良物性和高膳食纤维的保健型酸奶提供理论依据。

In this study, the preparation process parameters of health yogurt with banana resistant starch as a functional ingredient were explored. The effects of banana powder addition and storage time on yogurt quality were studied. The results showed that the optimal levels of banana powder and banana essence were 3% and 0.05%o, respectively. The optimal fermen- tation conditions were fermentation for 4.0 h at 40 ℃ and an inoculum amount of 4%. The prepared yoghurt showed a shelf life of 7 d at 4 ℃, had a high nutritional value, and retained a high level of resistant starch. These investigations provide a theoretical basis for further studies on healthy yogurt with good properties and dietary fiber.