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Banana-peel dietary fibers, low-sugar yoghurt and preparation method of low-sugar yoghurt

A technology of dietary fiber and banana peel, applied in the direction of bacteria, milk preparations, dairy products, etc. used in food preparation, can solve the problems of discarding and waste of resources, and achieve the effect of strong operability and advanced and reasonable production technology

Inactive Publication Date: 2017-08-08
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Banana peels contain more dietary fiber, which is helpful for human body's digestion and absorption, but banana peels are generally discarded as waste, resulting in a waste of resources
In addition, there is no low-sugar yogurt prepared by low-sugar and banana peel dietary fiber combined with milk to prepare banana peel dietary fiber.

Method used

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  • Banana-peel dietary fibers, low-sugar yoghurt and preparation method of low-sugar yoghurt
  • Banana-peel dietary fibers, low-sugar yoghurt and preparation method of low-sugar yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Banana peel dietary fiber is made by the method that comprises the following steps in the present embodiment (preparation flow process is as follows figure 1 shown):

[0050] 1) Take fresh and healthy banana peels, wash, dry, and pulverize them to obtain banana peel powder, mix the banana peel powder with water at a mass ratio of 1:20, and obtain a slurry;

[0051] 2) Mix the powder slurry with 1% vitamin C of banana peel powder raw material mass, boil for 2 minutes to inactivate the enzyme; add 1mol / L NaOH solution to adjust the pH of the system to 6, then add 6g of amylase per kg of banana peel powder raw material to enzymatically hydrolyze at 80°C 60 minutes; then add 1mol / L NaOH solution to adjust the pH to 7, then add trypsin 3g per kg of banana peel powder raw material and enzymolyze at 55°C for 100min to obtain the enzymolysis solution;

[0052] 3) After centrifuging the enzymolysis solution, take the supernatant, put the supernatant in a rotary evaporator and con...

Embodiment 2

[0059] Banana peel dietary fiber is made by the method comprising the following steps in the present embodiment:

[0060] 1) Take fresh and healthy banana peels, wash, dry, and pulverize them to obtain banana peel powder, mix the banana peel powder with water at a mass ratio of 1:30, and obtain a slurry;

[0061] 2) Mix the powder slurry with 1% vitamin C of banana peel powder raw material mass, boil for 2 minutes to inactivate the enzyme; add 1mol / L NaOH solution to adjust the pH of the system to 5, then add 6g of amylase per kg of banana peel powder raw material to enzymatically hydrolyze at 85°C 60 minutes; then add 1mol / L NaOH solution to adjust the pH to 7, then add trypsin 3g per kg of banana peel powder raw material and enzymolyze at 55°C for 100min to obtain the enzymolysis solution;

[0062] 3) After centrifuging the enzymatic solution, take the supernatant, put the supernatant in a rotary evaporator and concentrate it to 1 / 3 of the original volume, the parameters of ...

Embodiment 3

[0069] Banana peel dietary fiber is made by the method comprising the following steps in the present embodiment:

[0070] 1) Take fresh and healthy banana peels, wash, dry, and pulverize them to obtain banana peel powder, mix the banana peel powder with water at a mass ratio of 1:50, and obtain a slurry;

[0071] 2) Mix the powder slurry with 1% vitamin C of banana peel powder raw material mass, boil for 2 minutes to inactivate the enzyme; add 1mol / L NaOH to adjust the pH of the system to 6, then add 8g of amylase per kg of banana peel powder raw material and enzymolyze at 80°C for 60 minutes ; Then add 1mol / L NaOH to adjust the pH to 7, then add trypsin 6g per kg of banana peel powder raw material and enzymolyze at 55°C for 100min to obtain an enzymolysis solution;

[0072] 3) After centrifuging the enzymolysis solution, take the supernatant, put the supernatant in a rotary evaporator and concentrate it to 1 / 3 of the original volume, the parameters of the rotary evaporation a...

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Abstract

The invention relates to banana-peel dietary fibers, a low-sugar yoghurt and a preparation method of the low-sugar yoghurt, and belongs to the technical field of food processing. The banana-peel dietary fibers provided by the invention are obtained through preparing banana peel powder from waste banana peels, adding a color fixative, i.e., vitamin C, and then, separately adding amylase and trypsin for two-step enzymolysis. According to the banana-peel dietary fibers, the added vitamin C can be used for preventing the banana peels from being oxidated and blackening, the amylase and the trypsin are used for carrying out enzymolysis, a process route is simple, the operating conditions are moderate, an extraction ratio is relatively high, proteins and starch in the prepared banana-peel dietary fibers are more thorough to remove, and the product purity is higher. According to the low-sugar yoghurt provided by the invention, the banana-peel dietary fibers, xylo-oligosaccharide and xylitol are added, nutrients of yoghurt are reserved, meanwhile, the sugar content of the yoghurt is lowered, the defect that the yoghurt is deficient in dietary fibers is overcome, and the requirements of special people are met.

Description

technical field [0001] The invention relates to banana peel dietary fiber, low-sugar yogurt and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Yogurt is a kind of dairy product obtained by using fresh milk or reconstituted milk as raw material, pasteurized, inoculated with beneficial bacteria (starter), then fermented, refrigerated and cooked. The taste is sweet and sour, and is deeply loved by consumers. After fermentation, sugars, proteins, lipids, etc. in milk are decomposed into small molecules (such as glucose, galactose, short-key peptides, free amino acids, and low-level fatty acids, etc.), and some physiologically active substances (such as organic Acids, aromatic substances, antibiotics, extracellular polysaccharides, active acids, lactic acid bacteria value-added factors and lactic acid bacteria, etc.). Compared with milk, the nutritional value of fermented yogurt tends to be more perfect, and it i...

Claims

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Application Information

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IPC IPC(8): A23L33/22A23C9/13A23C9/133
CPCA23C9/1307A23C9/133A23V2002/00A23V2400/123A23V2400/249A23V2250/5116A23V2200/048A23V2250/708
Inventor 李芳康怀彬张瑞华郭鑫鑫张慧芸刘丽莉杨同香
Owner HENAN UNIV OF SCI & TECH
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