CN106916862B - Preparation method of banana resistant starch yoghourt with weight-losing function - Google Patents
Preparation method of banana resistant starch yoghourt with weight-losing function Download PDFInfo
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
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Abstract
The invention discloses a method for preparing banana resistant starch yoghourt with a weight-losing function. The banana resistant starch is prepared by adopting an optimized compound enzyme method, and the obtained banana resistant starch has a good weight-losing effect. The banana resistant starch and milk are fermented together to prepare the yoghourt, the milk powder or the milk tablet, the banana resistant starch is used as prebiotics to proliferate probiotics of the yoghourt, the inoculation bacterial amount and the fermentation time are scientifically controlled, and the purposes of proliferating the probiotics, shortening the fermentation time, simultaneously keeping the effective amount of the resistant starch in the product and achieving the effect of losing weight are achieved.
Description
Technical Field
The invention relates to the field of food processing, and in particular relates to banana resistant starch and yoghourt suitable for preparing yoghourt and a preparation method thereof.
Background
The banana resistant starch is a new prebiotic, and has the effects of lowering the pH value of colon, preventing colon cancer, inducing tumor cell apoptosis, reducing serum cholesterol and triglyceride and enhancing lipid metabolism. The function of the resistant starch is similar to or even stronger than that of soluble dietary fiber, which is one of the research hotspots in recent years. The yoghourt is a dairy product which is popular with consumers, has fine and smooth mouthfeel and strong milk fragrance, and is rich in probiotics.
Although attempts have been made in the prior art to prepare yogurt by using banana resistant starch, the prior art is limited by the banana resistant starch raw material, the dosage of the banana resistant starch is generally 6-10% or even less to 3% of the milk mass when preparing yogurt, and some of the banana resistant starch needs to be added with banana essence. Not only influences the nutrition and the taste of the yoghourt, but also cannot realize the research purposes of utilizing the banana resistant starch as prebiotics, proliferating probiotics of the yoghourt and utilizing the weight-reducing function of the resistant starch by using too small amount of the banana resistant starch, so that the yoghourt product has good taste and the weight-reducing function.
Disclosure of Invention
The invention aims to provide a banana resistant starch yoghourt suitable for overcoming the technical defects of the existing banana resistant starch yoghourt
The banana resistant starch for preparing the yoghourt can be used for preparing the yoghourt in a large proportion based on the invention, the banana resistant starch is successfully used as prebiotics to proliferate probiotics of the yoghourt, and meanwhile, the weight-losing function of the resistant starch is utilized, so that the yoghourt product has both good taste and weight-losing function.
Another object of the invention is to provide the application of the banana resistant starch suitable for preparing yoghourt in preparing yoghourt or milk powder or milk tablets.
Meanwhile, the invention also aims to provide a preparation method of the yoghourt or the milk powder or the milk tablet.
The purpose of the invention is realized by the following technical scheme:
provides banana resistant starch suitable for preparing yoghourt, which is prepared by the following steps:
s11, peeling and pulping bananas to obtain banana pulp, adding 1000-2000U/g of starch enzyme, 500-1000U/g of protease and 500-1000U/g of tannase according to the weight of the banana pulp, and adding water to adjust the mass percentage concentration of the mixture to be 40-60%;
preferably, 1000U/g amylase, 1000U/g protease and 1000U/g tannase are added, based on the weight of the banana pulp.
Preferably, the mass percentage concentration of the conditioning mixture is 40%.
S12, performing enzymolysis on the mixture obtained in the step S11 after ultrasonic treatment, wherein the enzymolysis condition is that the pH value is 5.0-6.5, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 0.5-1 h.
Preferably, the enzymolysis condition is pH5.0, the temperature is 50 ℃, the enzymolysis is carried out for 0.5 h;
s13, centrifugally separating the mixture subjected to enzymolysis in the step S12, and drying the precipitate with hot air to obtain a dried banana resistant starch product;
s14, crushing the dried banana resistant starch obtained in the step S13 to obtain the banana resistant starch.
Preferably, the ultrasonic treatment conditions in step S12 are ultrasonic treatment at 22kHz to 24 kHz for 30S to 60S; preferably ultrasonic treatment is carried out at 22kHz for 60 s.
Preferably, the hot air drying treatment in the step S12 is to take the precipitate to dry for 8-10 hours at 45-55 ℃ in hot air; preferably hot air drying at 45 deg.C for 8 h.
Preferably, the pulverization in step S14 is to pulverize to pass through a 100-140 mesh screen.
The banana resistant starch suitable for preparing the yoghourt has the resistant starch content of 80-90%.
The invention provides application of banana resistant starch suitable for preparing yoghourt, which is applied to preparing banana resistant starch yoghourt with a weight-losing function, or milk powder or milk tablets.
The preparation method of the banana resistant starch yoghourt with the weight-losing function comprises the following steps:
s1, using fresh milk or reconstituted milk, adjusting the solid content to 3% -6%, adding the banana resistant starch accounting for 30% -40% of the weight of the milk, homogenizing the mixture under high pressure, and then instantly sterilizing at 120-130 ℃;
s2, inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum into the mixture subjected to the instant sterilization treatment in the step S1, wherein the inoculation amounts of the lactobacillus bulgaricus, the streptococcus thermophilus, the bifidobacterium adolescentis and the bifidobacterium bifidum are respectively 2-4%, 2-3%, 1-3% and 1-2% in sequence;
fermenting after inoculation, wherein the fermentation temperature is 38-42 ℃, and the fermentation time is 2.5-3.5 h; the product obtained by fermentation is the banana resistant starch yoghourt.
Preferably, the high pressure homogenization in step S1 is to homogenize the mixture at 20 MPa to 22 MPa.
Preferably, the time for the instant sterilization in step S1 is 4S to 8S.
The invention also provides one of the more preferable preparation schemes of the banana resistant starch yogurt with the weight-losing function, which comprises the following specific steps: (1) preparation of banana resistant starch: adding amylase, protease and tannase 1000U/g of the weight of banana pulp after peeling and pulping, adjusting the mass percentage concentration of the banana pulp to be 40%, carrying out ultrasonic treatment at 22kHz for 60s, carrying out enzymolysis for 0.5 h at the temperature of 50 ℃ and the pH value of 5.0, carrying out centrifugal separation on the mixture, drying the precipitate at the temperature of 45 ℃ for 8h by hot air to obtain a dried banana resistant starch product, crushing, sieving by a 100-mesh sieve, and collecting the banana resistant starch powder under the sieve, wherein the resistant starch content is 80%; (2) preparing yoghourt: adjusting the solid content of fresh milk to 3%, adding banana resistant starch accounting for 30% of the weight of the milk, homogenizing under high pressure and 20 Mpa, then carrying out ultrahigh-temperature instantaneous sterilization at 120 ℃ for 8s, then inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 2%, 3% and 2% in sequence, the fermentation temperature is 38 ℃, and the fermentation time is 3.5 hours; product form design: the product obtained by fermentation is the banana resistant starch yoghourt, and then spray drying is adopted to prepare the banana resistant starch yoghourt powder; the spray drying parameters are that the air inlet temperature is 110 ℃, and the feeding speed is 80 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the parameters of vacuum freeze sublimation drying are that the absolute pressure is 30Pa, the temperature is 35 ℃, and the drying time is 10 h. The resistant starch content of the final product reaches 25 percent.
The invention also provides a second more preferable preparation scheme of the banana resistant starch yoghourt with the weight-losing function, which comprises the following specific steps: (1) preparation of banana resistant starch: adding amylase, protease and tannase of 2000U/g, regulating the mass percentage concentration of banana pulp to 60%, carrying out ultrasonic treatment at 24 kHz for 30s, carrying out enzymolysis at 55 ℃ for 1h at pH6.5, carrying out centrifugal separation on the mixture, drying the precipitate at 55 ℃ for 8h by hot air to obtain a dried banana resistant starch product, crushing, sieving with a 120-mesh sieve, and collecting the banana resistant starch powder under the sieve, wherein the content of the resistant starch is 90%; (2) preparing yoghourt: adjusting the solid content to 6% by using reconstituted milk, adding banana resistant starch accounting for 40% of the weight of milk, homogenizing under high pressure and the homogenizing pressure of 22 Mpa, then carrying out ultrahigh-temperature instantaneous sterilization at 130 ℃ for 4s, then inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 4%, 3%, 1% and 1% in sequence, the fermentation temperature is 42 ℃, and the fermentation time is 2.5 hours. Product form design: the product obtained by fermentation is the banana resistant starch yoghourt, and then spray drying is adopted to prepare the banana resistant starch yoghourt powder; the spray drying parameters are that the air inlet temperature is 120 ℃, and the feeding speed is 120 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the vacuum freeze sublimation drying parameters are 50Pa absolute pressure, 45 ℃ temperature and 8h drying time. The resistant starch content of the final product reaches 30 percent.
The invention also provides a third more preferable preparation scheme of the banana resistant starch yoghourt with the weight-losing function, which comprises the following specific steps: (1) preparation of banana resistant starch: adding amylase, protease and tannase with the weight of 1500U/g, 800U/g and 700U/g into banana pulp after peeling and pulping, adjusting the mass percentage concentration of the banana pulp to be 50%, carrying out ultrasonic treatment at 23kHz for 50s, carrying out enzymolysis for 0.8 h at the temperature of 50 ℃ and the pH value of 5.5, carrying out centrifugal separation on a mixture, drying the precipitate at the temperature of 50 ℃ for 9h by hot air to obtain a dried banana resistant starch product, then crushing, sieving by a 140-mesh sieve, and collecting the banana resistant starch powder under the sieve, wherein the resistant starch content is 85%; (2) preparing yoghourt: adjusting the solid content of fresh milk to 5%, adding banana resistant starch accounting for 35% of the weight of the milk, homogenizing under high pressure, wherein the homogenizing pressure is 21 Mpa, then carrying out ultrahigh-temperature instantaneous sterilization at 125 ℃ for 6s, then inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 3%, 2.5%, 2% and 1.5% in sequence, the fermentation temperature is 40 ℃, and the fermentation time is 3 hours; product form design: the product obtained by fermentation is the banana resistant starch yoghourt, and then spray drying is adopted to prepare the banana resistant starch yoghourt powder; the spray drying parameters are that the inlet air temperature is 115 ℃ and the feeding speed is 100 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the parameters of vacuum freeze sublimation drying are absolute pressure 40Pa, temperature 40 ℃ and drying time 9 h. The resistant starch content of the final product reaches 28 percent.
And (4) spray drying the banana resistant starch yoghourt obtained in the step (S2) to prepare the banana resistant starch yoghourt powder. Preferably, the parameters of the spray drying are that the air inlet temperature is 110-120 ℃, and the feeding speed is 80-120 mL/min. Further preferably, the spray drying parameter is the inlet air temperature of 120 ℃ and the feeding speed of 120 mL/min. The resistant starch content of the final product reaches 30 percent.
Or, the banana resistant starch yogurt obtained in the step S2 is subjected to vacuum freeze sublimation drying to prepare the banana resistant starch yogurt tablet.
Preferably, the parameters of the vacuum freeze sublimation drying are that the absolute pressure is 30-50 Pa, the temperature is 35-45 ℃, and the drying time is 8-10 h. Further preferably, the parameters of vacuum freeze sublimation drying are 50Pa absolute pressure, 45 ℃ and 8h drying time. The resistant starch content of the final product reaches 30 percent.
Compared with the prior art, the invention has the following beneficial effects:
the invention optimizes the composition of the compound enzyme, only adopts amylase, protease and tannase, adopts the optimized compound enzyme method to prepare the banana resistant starch, well retains the pectin component in the banana pulp, and fully exerts the weight-losing effect of the pectin contained in the banana while obtaining a palatable taste.
When the composite enzymolysis is carried out, the mixed pulp is pretreated by ultrasonic waves, so that the enzyme activity is activated better, the enzymolysis time is shortened, and compared with the prior art, the enzymolysis time is shortened by 50%.
The fermentation time of the yoghourt can not be too long, because the fermentation time is too long, the banana resistant starch is utilized too much by the probiotics, and the content of the resistant starch in the following product is too low, the effect of losing weight can not be achieved, so that the inoculation bacterial quantity and the fermentation time must be strictly controlled, the probiotics can be proliferated, the fermentation time can be shortened, meanwhile, the effective quantity of the resistant starch in the product can be reserved, and the effect of losing weight can be achieved. Based on the banana resistant starch obtained by the invention, the banana resistant starch is added into milk and then scientifically fermented together, so that the resistant starch is used as a prebiotic, probiotics are proliferated, the proportion and the process are optimized, the fermentation time is effectively shortened, 1-2 h is shortened compared with the prior art, and the resistant starch content of a final product reaches 20-30%.
According to the invention, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum are simultaneously inoculated in the yoghourt product, and are reasonably combined and proportioned to produce a good fermentation effect, so that the aims of good taste and large quantity of probiotics of the product are fulfilled.
The invention can provide a plurality of product forms simultaneously: the liquid product, the powder product and the flake product of the banana resistant starch yoghourt are provided, the liquid product is directly eaten, the powder product is convenient to carry and can be taken after being mixed with water, and the flake product is also convenient to carry and can be directly eaten or eaten after being mixed with water.
The banana resistant starch has the effects of stability and thickening, ensures good stability of the yoghourt product after reasonable co-fermentation, and does not layer in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Detailed Description
The present invention is further illustrated by the following specific examples, wherein the equipment and materials used in the examples are those conventionally used in the art unless otherwise indicated.
Example 1
Preparation of banana resistant starch:
s11, adding amylase, protease and tannase which are 1000U/g, 1000U/g and 1000U/g of the weight of the banana pulp after peeling and pulping the banana, and adjusting the mass percentage concentration of the banana pulp to be 40%;
s12, performing ultrasonic treatment for 60s at 22kHz, and performing enzymolysis for 0.5 h at the pH of 5.0 and the temperature of 50 ℃;
s13, centrifugally separating the mixture obtained in the step S12, taking the precipitate, and drying the precipitate for 8 hours by hot air at 45 ℃ to obtain a dried banana resistant starch product;
s14, crushing the dried banana resistant starch, sieving the crushed banana resistant starch by a 100-mesh sieve, and collecting the banana resistant starch powder which is sieved, wherein the resistant starch content is 80%.
Example 2
Preparation of banana resistant starch:
s11, adding amylase, protease and tannase which are 2000U/g, 500U/g and 500U/g of the weight of the banana pulp after peeling and pulping the banana, and adjusting the mass percentage concentration of the banana pulp to be 60%;
s12, carrying out ultrasonic treatment at 24 kHz for 30s, and carrying out enzymolysis for 1h at the pH of 6.5 and the temperature of 55 ℃;
s13, centrifugally separating the mixture, drying the precipitate for 8 hours by hot air at 55 ℃ to obtain a dried banana resistant starch product, S14, crushing the dried banana resistant starch product, sieving the crushed banana resistant starch product with a 120-mesh sieve, collecting the banana resistant starch powder which is sieved,
the resistant starch content was 90%.
Example 3
S11, adding amylase, protease and tannase which are 1500U/g, 800U/g and 700U/g of the weight of the banana pulp after peeling and pulping the banana, and adjusting the mass percentage concentration of the banana pulp to 50%;
s12, carrying out ultrasonic treatment for 50s at 23kHz, and carrying out enzymolysis for 0.8 h at the pH value of 5.5 and the temperature of 50 ℃;
s13, centrifugally separating the mixture, taking the precipitate, and drying the precipitate for 9 hours by hot air at 50 ℃ to obtain a dried banana resistant starch product;
s14, crushing the dried banana resistant starch, sieving the crushed banana resistant starch by a 140-mesh sieve, and collecting the banana resistant starch powder with the sieved banana resistant starch powder, wherein the content of the resistant starch is 85%.
Example 4
Preparing yoghourt by taking the banana resistant starch prepared in any one of the embodiments 1, 2 and 3 as a raw material:
s1, using fresh milk, adjusting the solid content to be 3%, adding banana resistant starch accounting for 30% of the weight of the milk, homogenizing under high pressure and 20 Mpa, and then instantly sterilizing at 120 ℃ for 8s by using ultrahigh temperature;
s2, inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculum sizes of the four strains are respectively 2%, 3% and 2% in sequence, the fermentation temperature is 38 ℃, and the fermentation time is 3.5 hours;
product form design: the product obtained by fermentation is the banana resistant starch yoghourt, the yoghourt product has good taste and good stability, and the yoghourt product is not layered in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Then spray drying is adopted to prepare banana resistant starch yoghurt powder; the spray drying parameters are that the air inlet temperature is 110 ℃, and the feeding speed is 80 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the parameters of vacuum freeze sublimation drying are that the absolute pressure is 30Pa, the temperature is 35 ℃, and the drying time is 10 h. The resistant starch of the final product is not less than 20%.
Example 5
Preparing yoghourt by taking the banana resistant starch prepared in any one of the embodiments 1, 2 and 3 as a raw material:
s1, adjusting the solid content to 6% by using reconstituted milk, adding banana resistant starch accounting for 40% of the weight of milk, homogenizing under high pressure and the homogeneous pressure of 22 Mpa, and then instantly sterilizing at the ultrahigh temperature of 130 ℃ for 4 s;
s2, inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 4%, 3%, 1% and 1% in sequence, the fermentation temperature is 42 ℃, and the fermentation time is 2.5 hours.
Product form design: the product obtained by fermentation is the banana resistant starch yoghourt, the yoghourt product has good taste and good stability, and the yoghourt product is not layered in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Then spray drying is adopted to prepare banana resistant starch yoghurt powder; the spray drying parameters are that the air inlet temperature is 120 ℃, and the feeding speed is 120 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the vacuum freeze sublimation drying parameters are 50Pa absolute pressure, 45 ℃ temperature and 8h drying time. The resistant starch of the final product is not less than 20%.
Example 6
Preparing yoghourt by taking the banana resistant starch prepared in any one of the embodiments 1, 2 and 3 as a raw material:
s1, using fresh milk, adjusting the solid content to be 5%, adding banana resistant starch accounting for 35% of the weight of the milk, homogenizing under high pressure and 21 Mpa, and then instantly sterilizing at 125 ℃ for 6s by using ultrahigh temperature;
s2, inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 3%, 2.5%, 2% and 1.5% in sequence, the fermentation temperature is 40 ℃, and the fermentation time is 3 hours.
Product form design: the product obtained by fermentation is the banana resistant starch yoghourt, the yoghourt product has good taste and good stability, and the yoghourt product is not layered in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Then spray drying is adopted to prepare banana resistant starch yoghurt powder; the spray drying parameters are that the inlet air temperature is 115 ℃ and the feeding speed is 100 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the parameters of vacuum freeze sublimation drying are absolute pressure 40Pa, temperature 40 ℃ and drying time 9 h. The resistant starch of the final product is not less than 20%.
Example 7
Preparation of banana resistant starch: adding amylase, protease and tannase 1000U/g of the weight of banana pulp after peeling and pulping, adjusting the mass percentage concentration of the banana pulp to 40%, carrying out ultrasonic treatment at 22kHz for 60s, carrying out enzymolysis at 50 ℃ for 0.5 h at pH5.0, carrying out centrifugal separation on the mixture, drying the precipitate at 45 ℃ for 8h by hot air to obtain a dried banana resistant starch product, crushing, sieving by a 100-mesh sieve, and collecting the banana resistant starch powder under the sieve, wherein the resistant starch content is 80%;
preparing yoghourt: adjusting the solid content of fresh milk to 3%, adding banana resistant starch accounting for 30% of the weight of the milk, homogenizing under high pressure and 20 Mpa, then carrying out ultrahigh-temperature instantaneous sterilization at 120 ℃ for 8s, then inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 2%, 3% and 2% in sequence, the fermentation temperature is 38 ℃, and the fermentation time is 3.5 hours; product form design: the product obtained by fermentation is the banana resistant starch yoghourt, the yoghourt product has good taste and good stability, and the yoghourt product is not layered in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Then spray drying is adopted to prepare banana resistant starch yoghurt powder; the spray drying parameters are that the air inlet temperature is 110 ℃, and the feeding speed is 80 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the parameters of vacuum freeze sublimation drying are that the absolute pressure is 30Pa, the temperature is 35 ℃, and the drying time is 10 h. The resistant starch content of the final product reaches 25 percent.
Example 8
Preparation of banana resistant starch: adding amylase, protease and tannase of 2000U/g, regulating the mass percentage concentration of banana pulp to 60%, carrying out ultrasonic treatment at 24 kHz for 30s, carrying out enzymolysis at 55 ℃ for 1h at pH6.5, carrying out centrifugal separation on the mixture, drying the precipitate at 55 ℃ for 8h by hot air to obtain a dried banana resistant starch product, crushing, sieving with a 120-mesh sieve, and collecting the banana resistant starch powder under the sieve, wherein the content of the resistant starch is 90%;
preparing yoghourt: adjusting the solid content to 6% by using reconstituted milk, adding banana resistant starch accounting for 40% of the weight of milk, homogenizing under high pressure and the homogenizing pressure of 22 Mpa, then carrying out ultrahigh-temperature instantaneous sterilization at 130 ℃ for 4s, then inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 4%, 3%, 1% and 1% in sequence, the fermentation temperature is 42 ℃, and the fermentation time is 2.5 hours. Product form design: the product obtained by fermentation is the banana resistant starch yoghourt, the yoghourt product has good taste and good stability, and the yoghourt product is not layered in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Then spray drying is adopted to prepare banana resistant starch yoghurt powder; the spray drying parameters are that the air inlet temperature is 120 ℃, and the feeding speed is 120 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the vacuum freeze sublimation drying parameters are 50Pa absolute pressure, 45 ℃ temperature and 8h drying time. The resistant starch content of the final product reaches 30 percent.
Example 9
Preparation of banana resistant starch: adding amylase, protease and tannase with the weight of 1500U/g, 800U/g and 700U/g into banana pulp after peeling and pulping, adjusting the mass percentage concentration of the banana pulp to be 50%, carrying out ultrasonic treatment for 50s at 23kHz, carrying out enzymolysis for 0.8 h at the temperature of 50 ℃ and the pH value of 5.5, carrying out centrifugal separation on the mixture, drying the precipitate at the temperature of 50 ℃ for 9h to obtain a dried banana resistant starch product, then crushing, sieving by a 140-mesh sieve, and collecting the banana resistant starch powder which is sieved off, wherein the resistant starch content is 85%;
preparing yoghourt: adjusting the solid content of fresh milk to 5%, adding banana resistant starch accounting for 35% of the weight of the milk, homogenizing under high pressure, wherein the homogenizing pressure is 21 Mpa, then carrying out ultrahigh-temperature instantaneous sterilization at 125 ℃ for 6s, then inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum to serve as fermentation strains, wherein the inoculation amounts of the four strains are respectively 3%, 2.5%, 2% and 1.5% in sequence, the fermentation temperature is 40 ℃, and the fermentation time is 3 hours; product form design: the product obtained by fermentation is the banana resistant starch yoghourt, the yoghourt product has good taste and good stability, and the yoghourt product is not layered in the storage period under the condition of not adding a thickening agent and a stabilizing agent.
Then spray drying is adopted to prepare banana resistant starch yoghurt powder; the spray drying parameters are that the inlet air temperature is 115 ℃ and the feeding speed is 100 mL/min; preparing the banana resistant starch yogurt tablet by adopting vacuum freeze sublimation drying; the parameters of vacuum freeze sublimation drying are absolute pressure 40Pa, temperature 40 ℃ and drying time 9 h. The resistant starch content of the final product reaches 28 percent.
Example 10
The product of the invention is subjected to a weight-reducing function test according to the weight-reducing function evaluation method of annex 8 of 'national food and drug administration [2012] 107', a blank control group, an obesity control group and experiment groups of examples 7, 8 and 9 are set for 6 weeks of intervention, and the experiment results are shown in table 1:
TABLE 1 rat body weight variation (X + -SD, g)
Note: a, comparing P with a blank control group to be less than 0.05; b, P < 0.05 in comparison with the obese control
The results in table 1 show that on day 0 of the experiment, the weight of rats in the obese control group and 3 example groups is significantly higher than that in the blank control group, indicating that the obesity model is successful. On day 21 of intervention, rats in the 3 example groups, although lower in body weight than the obese control group, did not reach a significant degree. On day 42 of intervention, the body weight of the rats in all 3 example groups was significantly lower than that of the obese control group, indicating that the product of the examples of the invention had a weight loss effect.
Claims (7)
1. A preparation method of banana resistant starch suitable for preparing yoghourt is characterized by comprising the following steps:
s11, peeling and pulping bananas to obtain banana pulp, adding 1000-2000U/g of amylase, 500-1000U/g of protease and 500-1000U/g of tannase according to the weight of the banana pulp, and adjusting the mass percentage concentration of the mixture to 40-60%;
s12, performing enzymolysis on the mixture obtained in the step S11 after ultrasonic treatment, wherein the enzymolysis condition is that the pH value is 5.0-6.5, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 0.5-1 h;
s13, centrifugally separating the mixture subjected to enzymolysis in the step S12, and drying the precipitate with hot air to obtain a dried banana resistant starch product;
s14, crushing the dried banana resistant starch obtained in the step S13;
the ultrasonic treatment condition of the step S12 is ultrasonic treatment for 30-60S under 22-24 kHz;
step S13, the hot air drying treatment is to take the precipitate to dry for 8-10 h at 45-55 ℃ in hot air;
in the step S14, the crushing is carried out until the powder passes through a screen with 100-140 meshes.
2. The preparation method according to claim 1, wherein the resistant starch content in the banana resistant starch is 80-90%.
3. The use of the method according to claim 1 for preparing banana resistant starch yogurt with weight loss.
4. The application of claim 3, wherein the preparation method of the banana resistant starch yogurt with the weight-losing function comprises the following steps:
s1, using fresh milk or reconstituted milk, adjusting the solid content to 3% -6%, adding banana resistant starch accounting for 30% -40% of the weight of the milk, homogenizing the mixture under high pressure, and then instantly sterilizing at 120-130 ℃;
s2, inoculating lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium bifidum into the mixture subjected to the instant sterilization treatment in the step S1, wherein the inoculation amounts of the lactobacillus bulgaricus, the streptococcus thermophilus, the bifidobacterium adolescentis and the bifidobacterium bifidum are respectively 2-4%, 2-3%, 1-3% and 1-2% in sequence;
fermenting after inoculation, wherein the fermentation temperature is 38-42 ℃, and the fermentation time is 2.5-3.5 h; the product obtained by fermentation is the banana resistant starch yoghourt.
5. The use of claim 4, wherein the high pressure homogenization of step S1 is to homogenize the mixture at 20 MPa-22 MPa; the time for the instant sterilization in step S1 is 4 to 8 seconds.
6. The use of claim 4, further comprising a step S3, wherein the step S3 is to spray-dry the banana-resistant starch yogurt obtained in the step S2 to prepare banana-resistant starch yogurt powder;
or the step S3 is to prepare the banana resistant starch yogurt obtained in the step S2 into banana resistant starch yogurt tablets by vacuum freeze sublimation drying.
7. The application of claim 6, wherein the spray drying parameters are that the inlet air temperature is 110-120 ℃, and the feeding speed is 80-120 mL/min;
the parameters of the vacuum freeze sublimation drying are that the absolute pressure is 30-50 Pa, the temperature is 35-45 ℃, and the drying time is 8-10 h.
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