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Method for manufacturing health yoghurt from banana resistant starch

A technology for banana resistant starch and health-care yogurt, applied in the field of food processing, can solve the problems of high cost, unsuitability for industrialized production and the like, and achieves the effects of being convenient to take, moisturizing and laxative, and having a delicate and smooth taste.

Inactive Publication Date: 2013-01-09
杨公明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of banana resources to develop yogurt is limited to the utilization of fresh banana pulp, aiming to enrich the variety and flavor of yogurt, but the cost is high and it is not suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Raw material preparation: banana powder with a resistant starch content of 61.3% prepared from fresh black-and-white milk and green plantains, with a particle size of 140 mesh;

[0020] b. Homogenization: Homogenize the fresh milk after preheating to 55°C, and the homogenization pressure is 20MPa;

[0021] c. Sterilization and cooling: The fresh milk is sterilized at 95°C for 5 minutes, and the sterilized fresh milk is cooled to 45°C;

[0022] d. Inoculation and fermentation: the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1, the fermentation temperature is 41°C, the inoculum size is 2%, and the fermentation time is 5h;

[0023] e. Mixing and stirring: add 7% banana powder sterilized by 510W, 120s microwave, and stir evenly;

[0024] f. Ripening after cooling: post-ripening at 4°C for 12 hours to obtain sweet and sour banana resistant starch health yogurt;

[0025] g. Storage: Store at 3°C ​​for 9 days to maintain good quality.

Embodiment 2

[0027] a. Material preparation: banana powder with a resistant starch content of 56.5% prepared from fresh Jersey milk and green plantains, with a particle size of 140 mesh;

[0028] b. Homogenization: Homogenize the fresh milk after preheating to 55°C, and the homogenization pressure is 20MPa;

[0029] c. Sterilization and cooling: The fresh milk is sterilized at 95°C for 5 minutes, and the sterilized fresh milk is cooled to 45°C;

[0030] d. Inoculation and fermentation: the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1, the fermentation temperature is 41°C, the inoculum size is 2%, and the fermentation time is 5h;

[0031] e. Mixing and stirring: add 10% banana powder sterilized by 510W, 120s microwave, and stir evenly;

[0032] f. Ripening after cooling: post-ripening at 4°C for 12 hours to obtain sweet and sour banana resistant starch health yogurt;

[0033] g. Storage: Store at 4°C for 10 days to maintain good quality.

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Abstract

The invention provides a method for manufacturing banana resistant starch health yoghurt. Banana flour rich in resistant starch and fresh cow's milk are combined through the steps of homogenization, sterilization, inoculation, fermentation culture, material mixing, cooling, post maturation and the like to obtain the banana resistant starch health yoghurt integrating nutritional and health functions. The banana resistant starch health yoghurt has fine and smooth taste, pleasant sweetness and sourness and delicate flavor. Not only is the utilization rate of bananas increased, but also the diversity of fermented foods is enriched. A theoretic basis is provided for developing health yoghurt with excellent physical properties and abundant dietary fiber, the double actions of prebiotics and probiotics can also be fully exerted. The nutritional function of the yoghurt is enhanced, the yoghurt also has the health function of natural resistant starch, and thus, the effect of relaxing bowel is more obvious. The yoghurt also has the efficacies of beautifying the face, reducing weight, improving immunity, reducing blood fat, reducing blood pressure, reducing blood sugar and the like from drinking the yoghurt for long term. The yoghurt has broad market development prospect.

Description

technical field [0001] The invention relates to a method for making yogurt, in particular to a method for making yogurt with banana powder rich in resistant starch as a functional component, and belongs to the field of food processing. Background technique [0002] Banana is one of the "four major fruits" in the tropics and subtropics. The ripe fruit is sweet and soft, with a waxy and smooth taste. It is deeply loved by consumers for its unique flavor and nutritional value. Banana contains protein, fat, carbohydrates, dietary fiber, natural resistant starch, carotene, thiamine, niacin, vitamin C, vitamin E and rich trace elements, etc., and its nutrition is very comprehensive, so it is recognized by the Food and Agriculture Organization of the United Nations as The fourth largest food crop. Banana is low in fat and low in calories, high in potassium, high in calcium and low in sodium, especially rich in prebiotics such as natural resistant starch (RS2), dietary fiber, and o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 杨公明白永亮黄守耀郭晓明
Owner 杨公明
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