CN107019227A - A kind of Banana Peel Dietary Fiber, low sugar yoghurt and preparation method thereof - Google Patents

Abstract

The invention relates to banana peel dietary fiber, low-sugar yogurt and a preparation method thereof, belonging to the technical field of food processing. The banana peel dietary fiber of the present invention prepares discarded banana peels into banana peel powder, adds color-protecting agent vitamin C, and then respectively adds amylase and trypsin to carry out two-step enzymolysis to obtain the banana peel dietary fiber. Adding vitamin C in the present invention can be used to prevent banana peels from oxidizing and blackening. Amylase and trypsin are used for enzymolysis, the process route is simple, the operating conditions are mild, the extraction rate is high, and the protein and starch in the prepared banana peel dietary fiber are removed. More thorough, higher product purity. The low-sugar yoghurt of the present invention is added with banana peel dietary fiber, xylooligosaccharides and xylitol. While retaining the nutrition of yoghurt, it not only reduces the sugar content in yoghurt, but also makes up for the deficiency of yoghurt dietary fiber, and satisfies special requirements. the needs of the crowd.

Description

Banana peel dietary fiber, low-sugar yoghurt and preparation method thereof

technical field

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

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 is also more conducive to the digestion and absorption of the human body. It can balance the vitality of human intestinal flora, improve human immunity, and improve the lactose intolerance of some people. Certain effect.

Under the action of lactic acid bacteria, milk will produce a lot of sour substances, making the flavor of yogurt sharp and too sour. In order to improve the taste, sweeteners are often added to form yogurt with a sweet and sour taste. Sucrose is a commonly used natural nutritional sweetener, but taking a large amount of sucrose can easily cause blood sugar to rise.

Dietary fiber is an essential nutrient element for the human body, known as the seventh largest nutrient after protein, fat, sugar, vitamins, minerals and water. It is an extremely important functional food raw material. It not only has good water holding capacity and adsorption property, but also can effectively improve the color and flavor of food. Sufficient dietary fiber intake by the human body can improve intestinal flora and prevent obesity, cardiovascular disease, diabetes, cancer and other diseases.

In recent years, the application of dietary fiber in dairy products has been reported. For example, the CN101803634A Chinese invention patent application published on August 18, 2010 discloses "a kelp dietary fiber yogurt and its production method" which is composed of fresh milk, kelp dietary fiber, stabilizer, sucrose, and yogurt starter. It has the functions of preventing and treating constipation, lowering cholesterol, regulating blood fat and blood sugar, and is especially suitable for middle-aged and elderly people, diabetic patients and obese people. The CN102308876A Chinese invention patent application published on January 11, 2012 discloses the "method for making yoghurt with peanut dregs nano-dietary fiber", which uses a combination of chemical-enzyme method to extract dietary fiber, and adds it to milk liquid for mixed fermentation to make yoghurt . CN103004981A Chinese invention patent application published on April 3, 2013 discloses "a kind of yoghurt rich in dietary fiber" which consists of skimmed milk powder, corn dietary fiber, sugar, yoghurt starter, stabilizer and the like. The "banana yoghurt" disclosed in CN105192062A Chinese Invention Patent Publication published on December 30, 2015 is fermented from a mixture of banana juice, sweetener, low-fat milk powder, dietary fiber, and xylo-oligosaccharides. A banana-flavored yogurt product. "A high dietary fiber yoghurt and its production method" disclosed in CN105594856A Chinese invention patent application published on May 25, 2016 is composed of milk, fructooligosaccharides, whey protein, sucrose, resistant dextrin, yoghurt starter and so on. The resistant dextrin is a kind of soluble dietary fiber. The invention can combine the characteristics of lactic acid bacteria and dietary fiber to balance the dietary fiber intake of the human body. The dietary fiber content in the banana peel is more, which is helpful for the digestion and absorption of the human body, but the banana peel is 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 and milk compound fermentation at present.

Contents of the invention

The object of the present invention is to provide a kind of dietary fiber of banana peel, utilize discarded banana peel to prepare the fiber food that is suitable for eating.

Another object of the present invention is to provide a low-sugar yoghurt added with the above-mentioned banana peel dietary fiber, which reduces the sugar content and increases the dietary fiber content.

The present invention also provides a preparation method of the above-mentioned low-sugar yoghurt.

In order to achieve the above object, the technical solution adopted in the present invention is:

A kind of banana peel dietary fiber is made by the method comprising the following steps:

1) Take banana peel powder and mix with water to obtain powder slurry;

2) Mix the powder slurry with vitamin C, boil to inactivate the enzyme; adjust the pH of the system to 5-7, add amylase for enzymolysis; then adjust the pH of the system to 7-8, add trypsin for enzymolysis to obtain an enzymolysis solution;

3) Separating the enzymolysis liquid from solid to liquid, concentrating the separated liquid to obtain a concentrate, ethanolizing the concentrate, filtering to obtain a filter cake, drying the filter cake to obtain the banana peel dietary fiber.

The banana peel powder is obtained by washing, drying and pulverizing the banana peel.

Preferably, in step 1), banana peel powder is mixed with water at a mass ratio of 1:20-50 to obtain a slurry.

In step 2), the dosage of vitamin C is: the quality of vitamin C is 0.5-1.5% of the quality of banana peel powder.

In step 2), boil for 2-3min to inactivate the enzyme.

In step 2), the consumption of amylase is: the quality of amylase is 0.6-0.8% of the quality of banana peel powder.

In step 2), amylase is added to enzymatically hydrolyze at 75-85°C for 45-75min.

In step 2), the dosage of trypsin is: the quality of trypsin is 0.3-0.6% of the quality of banana peel powder.

In step 2), trypsin was added to enzymatically digest at 45-55° C. for 85-115 minutes.

The enzyme activity of the amylase is more than or equal to 3700u/g.

The enzyme activity of the trypsin is more than or equal to 2500u/g.

The alcohol analysis in step 3) is to mix the concentrate with 3.5-4.5 times volume of absolute ethanol.

The ethanol analysis time described in step 3) is 2-3h.

The concentration described in step 3) is concentrated to 1/3-1/4 of the original volume of the separated liquid.

The concentration in step 3) is concentrated by rotary evaporation, and the parameters of rotary evaporation are: temperature 55-65°C, rotation speed 40-60rmp.

Preferably, after the filter cake is dried in step 3), it is superfinely pulverized, and then passed through a 150-250 mesh sieve to obtain the banana peel dietary fiber.

The banana peel dietary fiber of the present invention prepares banana peel powder from discarded banana peel, adds vitamin C, and then performs two-step enzymatic hydrolysis to obtain the banana peel dietary fiber. Adding vitamin C in the present invention can be used to prevent the oxidation and blackening of banana peels. Amylase and trypsin are used for enzymolysis, the process route is simple, the operating conditions are mild, the extraction rate is high, and the protein and starch in the prepared banana peel dietary fiber are removed. More thorough, higher product purity.

A low-sugar yogurt using the above-mentioned banana peel dietary fiber, made of the following raw materials in weight percentage: 75-85% of reconstituted milk, 1-3% of the banana peel dietary fiber, 10-20% of sugar solution, and 3 strains -6%; the sugar solution is composed of 40-60% xylitol, 5-30% xylooligosaccharide and 30-40% water.

The xylitol in the yoghurt of the present invention is a kind of natural sweetener, can prevent the blood sugar of diabetic patient from rising, eliminate three excesses of diabetic patient, improve liver function, the effect of protecting teeth, is the safe sweetener of diabetic patient, Nutritional supplements and adjuvant therapeutics. The xylooligosaccharide in the yogurt of the present invention is a functional sweetener, which is not easily hydrolyzed and absorbed by the human body, does not affect the blood sugar concentration of the human body, is not easily decomposed under high temperature and acidic conditions, and has good acid, thermal stability. The xylo-oligosaccharide in the yogurt of the present invention is a good prebiotic, which has obvious effect on the proliferation of beneficial bacteria, and at the same time can reduce the production of toxic fermentation products and harmful bacterial enzymes, inhibit pathogenic bacteria and diarrhea, prevent constipation, protect liver function, reduce Serum cholesterol and blood pressure, anticancer function. The intake of a certain amount of xylooligosaccharides by the human body can also promote the absorption of calcium and promote the body to produce various nutrients including vitamins B1, B2, B6, B12, niacin and folic acid.

The reconstituted milk is composed of the following components by weight percentage: 10-20% whole milk powder, 3-8% skimmed milk powder, and 72-87% water.

The strain is a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus.

The number of viable bacteria in the strain should be greater than or equal to 1 million cfu/g.

Preferably, the mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is (1-2): (1-2).

Preferably, the mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is (1-2):2.

The preparation method of the above-mentioned low-sugar yoghurt comprises: mixing the reconstituted milk and the dietary fiber of banana peel with the sugar liquid in a formula amount to obtain a mixed liquid; 3-5h, cooked after cooling, that is to say.

Preferably, xylitol, xylo-oligosaccharides and water are mixed at a temperature of 50-60° C. to obtain a sugar solution.

Preferably, the formula amount of reconstituted milk and banana peel dietary fiber is mixed with the sugar liquid, and homogenized at 50-70° C. and 15-25 MPa to obtain a mixed liquid.

Preferably, the sterilization is to sterilize the mixture at 85-95° C. for 10-20 minutes.

Preferably, the mixed solution is sterilized and cooled to 40-45° C., and then inoculated with strains.

The cooling post-cooking is cooling to room temperature, and then standing at 0-8°C for 12-24h.

The preparation method of low-sugar yogurt of the present invention is obtained by adding xylooligosaccharide, xylitol, and banana peel dietary fiber to reconstituted milk, homogenizing, sterilizing, cooling, adding yogurt starter to ferment, and cooling and ripening. The production process Advanced and reasonable, strong operability, suitable for industrial production.

Description of drawings

Fig. 1 is the flow chart of preparing banana peel dietary fiber in embodiment 1;

Fig. 2 is the flow chart of the preparation of low-sugar yogurt in Example 1.

detailed description

The present invention will be further described in detail below in conjunction with specific embodiments.

The enzyme activity of amylase in the following examples is ≥3700u/g, and the enzyme activity of trypsin is ≥2500u/g.

Example 1

Banana peel dietary fiber is made by the method comprising the following steps in the present embodiment (preparation process is as shown in Figure 1):

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;

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;

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 are: temperature 60°C, speed 60rmp; then the concentrated solution is mixed with 4 times the volume of absolute ethanol was mixed with ethanol for 2 hours to obtain the ethanol precipitate;

4) Filter the alcohol analyte to obtain a filter cake, dry the filter cake, ultrafinely pulverize it, and pass through a 200-mesh sieve to obtain the banana peel dietary fiber.

The low-sugar yogurt in this example is made from the following raw materials in percentage by weight: 80% of reconstituted milk, 1% of banana peel dietary fiber, 15% of sugar solution, 4% of mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus; Said sugar solution is composed of 40% xylitol, 30% xylooligosaccharide and 30% water in mass fraction.

The mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is 1:1. The number of viable bacteria in the mixed strain is greater than or equal to 1 million cfu/g.

The reconstituted milk is composed of the following components in percentage by weight: 15% whole milk powder, 5% skimmed milk powder, and 80% water. Take the formula amount of whole milk powder and skim milk powder, add the formula amount of water and stir to dissolve evenly, and then obtain the reconstituted milk.

The preparation method of the above-mentioned low-sugar yoghurt (the preparation process is shown in Figure 2), comprising: taking xylitol and xylo-oligosaccharides of formula quantity and mixing with water at 55°C to obtain sugar liquid; taking formula quantity of reconstituted milk, banana Mix the skin dietary fiber with the sugar solution, and homogenize it at 50°C and 25MPa to obtain a mixed solution; sterilize the mixed solution at 85°C for 20 minutes; then cool it to 45°C, insert bacteria and ferment at 42°C for 3 hours ; Cool to room temperature, and then placed at 4 ° C for 12h, that is, too.

Example 2

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

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;

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;

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 the rotary evaporation are: temperature 65°C, speed 40rmp; then the concentrated solution is mixed with 4 times the volume of absolute ethanol was mixed with ethanol for 2 hours to obtain the ethanol precipitate;

4) Filter the alcohol analyte to obtain a filter cake, dry the filter cake, ultrafinely pulverize it, and pass through a 200-mesh sieve to obtain the banana peel dietary fiber.

The low-sugar yogurt in this example is made from the following raw materials in percentage by weight: 75% reconstituted milk, 2% dietary fiber from banana peel, 20% sugar solution, 3% mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus; Said sugar solution is composed of 40% xylitol, 20% xylooligosaccharide and 40% water in mass fraction.

The mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is 1.5:1. The number of viable bacteria in the mixed strain is greater than or equal to 1 million cfu/g.

The reconstituted milk is composed of the following components in percentage by weight: 15% whole milk powder, 5% skimmed milk powder, and 80% water. Take the formula amount of whole milk powder and skim milk powder, add the formula amount of water and stir to dissolve evenly, and then obtain the reconstituted milk.

The preparation method of the above-mentioned low-sugar yoghurt comprises the following steps: taking formula quantity of xylitol, xylo-oligosaccharide and mixing water at 55°C to obtain sugar solution; taking formula quantity of reconstituted milk, banana peel dietary fiber and said sugar mixed solution, and homogeneously treated at 60°C and 20MPa to obtain a mixed solution; the mixed solution was sterilized at 95°C for 15 minutes; then cooled to 42°C, and fermented at 42°C for 4 hours; cooled to room temperature, and then Place it at 4°C for 24h, and it is ready.

Example 3

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

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;

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;

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 are: temperature 60°C, speed 60rmp; then the concentrated solution is mixed with 4 times the volume of absolute ethanol was mixed with ethanol for 3 hours to obtain the ethanol precipitate;

4) Filter the alcohol analyte to obtain a filter cake, dry the filter cake, ultrafinely pulverize it, and pass through a 200-mesh sieve to obtain the banana peel dietary fiber.

The low-sugar yogurt in this example is made of the following raw materials in percentage by weight: 85% reconstituted milk, 1% dietary fiber from banana peel, 10% sugar solution, 4% mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus; The sugar solution is composed of 60% xylitol, 10% xylooligosaccharide and 30% water in mass fraction.

The mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is 1:1.5. The number of viable bacteria in the mixed strain is greater than or equal to 1 million cfu/g.

The reconstituted milk is composed of the following components in percentage by weight: 15% whole milk powder, 5% skimmed milk powder, and 80% water. Take the formula amount of whole milk powder and skim milk powder, add the formula amount of water and stir to dissolve evenly, and then obtain the reconstituted milk.

The preparation method of the above-mentioned low-sugar yogurt comprises the following steps: taking xylitol and xylo-oligosaccharides of formula quantity and mixing with water at 55° C. to obtain sugar solution; taking formula quantity of reconstituted milk, banana peel dietary fiber, said sugar mixed solution, and homogeneously treated at 50°C and 25MPa to obtain a mixed solution; sterilized the mixed solution at 95°C for 15 minutes; then cooled to 42°C, added strains and fermented at 42°C for 4 hours; cooled to room temperature, and then Place it at 4°C for 24h, and it is ready.

Example 4

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

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 1:35, and obtain a slurry;

2) Mix the slurry with vitamin C with 0.5% mass of banana peel powder raw material, boil to inactivate the enzyme for 3 minutes; add 1mol/L NaOH solution to adjust the pH to 6, then add 8g of amylase per kg of banana peel powder raw material at 80°C to enzymatically Decompose for 45 minutes; add 1mol/L NaOH solution again to adjust the pH to 8, then add 6g of trypsin per kg of banana peel powder raw material and enzymolyze at 55°C for 85min to obtain an enzymatic hydrolysis solution;

3) After centrifuging the enzymatic solution, take the supernatant, put the supernatant in a rotary evaporator and concentrate it to 1/4 of the original volume, the parameters of the rotary evaporation are: temperature 65°C, speed 60rmp; 3.5 times of absolute ethanol was mixed with ethanol for 3 hours to obtain the alcohol analyte;

4) Filter the alcohol analyte to obtain a filter cake, dry the filter cake, ultrafinely pulverize it, and pass through a 250-mesh sieve to obtain the banana peel dietary fiber.

The low-sugar yogurt in this example is made from the following raw materials in percentage by weight: 80% of reconstituted milk, 2% of dietary fiber from banana peel, 12% of sugar liquid, 6% of mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus; Said sugar solution is composed of 60% xylitol, 5% xylooligosaccharide and 35% water in mass fraction.

The mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is 1:1. The number of viable bacteria in the mixed strain is greater than or equal to 1 million cfu/g.

The reconstituted milk is composed of the following components in percentage by weight: 10% whole milk powder, 3% skimmed milk powder, and 87% water. Take the formula amount of whole milk powder and skim milk powder, add the formula amount of water and stir to dissolve evenly, and then obtain the reconstituted milk.

The preparation method of the above-mentioned low-sugar yoghurt comprises the following steps: taking xylitol, xylo-oligosaccharides and water in a recipe amount and mixing them with water at 60°C to obtain a sugar liquid; taking a recipe amount of reconstituted milk, banana peel dietary fiber, the sugar mixed solution, and homogeneously treated at 50°C and 25MPa to obtain a mixed solution; sterilized the mixed solution at 95°C for 15 minutes; then cooled to 42°C, added strains and fermented at 42°C for 4 hours; cooled to room temperature, and then Place it at 4°C for 24h, and you can get it.

Example 5

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

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 1:40, and obtain a slurry;

2) Mix the powder slurry with 1.5% vitamin C of banana peel powder raw material, boil to inactivate the enzyme for 2.5 minutes; add 1mol/L NaOH solution to adjust the pH to 7, then add 8g of amylase per kg of banana peel powder raw material at 80°C Enzyme hydrolyze for 75 minutes; add 1mol/L NaOH solution again to adjust the pH to 7, then add 6g of trypsin per kg of banana peel powder raw material and enzymolyze at 55°C for 115min to obtain an enzymolyzed solution;

3) After centrifuging the enzymatic solution, take the supernatant, put the supernatant in a rotary evaporator and concentrate it to 1/4 of the original volume, the parameters of the rotary evaporation are: temperature 55°C, speed 50rmp; 4.5 times of absolute ethanol was mixed with ethanol for 3 hours to obtain alcohol analyte;

4) Filter the alcohol analyte to obtain a filter cake, dry the filter cake, ultrafinely pulverize, and then pass through a 150-mesh sieve to obtain the banana peel dietary fiber.

The low-sugar yogurt in this example is made from the following raw materials in percentage by weight: reconstituted milk 75%, banana peel dietary fiber 3%, sugar liquid 17%, 5% mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus; The sugar solution is composed of 55% xylitol, 15% xylooligosaccharide and 30% water in mass fraction.

The mass ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is 1:1. The number of viable bacteria in the mixed strain is greater than or equal to 1 million cfu/g.

The reconstituted milk is composed of the following components in percentage by weight: 20% whole milk powder, 8% skimmed milk powder, and 72% water. Take the formula amount of whole milk powder and skim milk powder, add the formula amount of water and stir to dissolve evenly, and then obtain the reconstituted milk.

The preparation method of the above-mentioned low-sugar yoghurt comprises the following steps: taking xylitol and xylooligosaccharide of formula quantity and mixing with water at 50°C to obtain sugar liquid; taking formula quantity of reconstituted milk, banana peel dietary fiber, the sugar mixed solution, and homogeneously treated at 70°C and 15MPa to obtain a mixed solution; sterilized the mixed solution at 85°C for 20 minutes; then cooled to 45°C, added strains and fermented at 45°C for 3 hours; cooled to room temperature, and then Place it at 4°C for 12h, and it is ready.

Claims (10)

1. a kind of Banana Peel Dietary Fiber, it is characterised in that：It is made by the method comprised the following steps：

1) take banana skin powder to be mixed with water, obtain slurry；

2) slurry is mixed with vitamin C, boils the enzyme that goes out；Regulation system pH to 5-7, adds amylase and is digested；Then adjust Section system pH to 7-8, adds trypsase and is digested, obtain enzymolysis liquid；

3) by enzymolysis liquid separation of solid and liquid, isolated liquid concentration is obtained into concentrate, by the analysis of concentrate alcohol, filter cake is filtered to obtain, Filtration cakes torrefaction is produced into Banana Peel Dietary Fiber.

2. Banana Peel Dietary Fiber according to claim 1, it is characterised in that：Step 2) in, ascorbic consumption is： Ascorbic quality is the 0.5-1.5% of banana skin silty amount.

3. Banana Peel Dietary Fiber according to claim 1, it is characterised in that：Step 2) in, the consumption of amylase is：Form sediment The quality of powder enzyme is the 0.6-0.8% of banana skin silty amount.

4. Banana Peel Dietary Fiber according to claim 1, it is characterised in that：Step 2) in, the consumption of trypsase is： The quality of trypsase is the 0.3-0.6% of banana skin silty amount.

5. Banana Peel Dietary Fiber according to claim 1, it is characterised in that：Step 3) described in alcohol analysis be by concentrate Mixed with the absolute ethyl alcohol of 3.5-4.5 times of volume.

6. a kind of low sugar yoghurt using Banana Peel Dietary Fiber as claimed in claim 1, it is characterised in that：By following weight The raw material of percentage is made：Reconstituted milk 75-85%, the Banana Peel Dietary Fiber 1-3%, liquid glucose 10-20%, strain 3-6%； The liquid glucose is that 40-60% xylitols, 5-30% xylo-oligosaccharides and 30-40% water are constituted by mass fraction.

7. low sugar yoghurt according to claim 6, it is characterised in that：The reconstituted milk is by following components in percentage by weight Composition：10-20% whole-fat milk powder, 3-8% skimmed milk powder, 72-87% water.

8. low sugar yoghurt according to claim 6, it is characterised in that：The strain is streptococcus thermophilus and bulgarian milk The mixed bacteria of bacillus.

9. the preparation method of low sugar yoghurt as claimed in claim 6, it is characterised in that：Including：Take reconstituted milk, the perfume (or spice) of formula ratio Any of several broadleaf plants coat dietary fiber is mixed with the liquid glucose, obtains mixed liquor；Mixed liquor is sterilized, strain is then accessed in fermentation at 40-45 DEG C 3-5h, cools down after-ripening, produces.

10. the preparation method of low sugar yoghurt according to claim 9, it is characterised in that：Take reconstituted milk, the banana of formula ratio Coat dietary fiber is mixed with the liquid glucose, in homogenization under 50-70 DEG C, 15-25MPa, obtains mixed liquor.