食品科学2012，Vol.33Issue(16)：318-323,6.
香蕉抗性淀粉保健酸奶的研制
Preparation of Health Yogurt with Banana Resistant Starch
摘要
Abstract
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.关键词
香蕉/抗性淀粉/酸奶/品质Key words
banana/resistant starch/yogurt/quality分类
轻工纺织引用本文复制引用
白永亮,陈庆发,杜冰,黄守耀,鲁旺旺,杨公明..香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,33(16):318-323,6.基金项目
粤港关键领域重点突破项目 （）
广东省农业公关计划项目 （）
