香蕉抗性淀粉保健酸奶的研制

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。

Preparation of Health Yogurt with Banana Resistant Starch

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‰,respectively.The optimal fermentation 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.