摘要
采用盐酸提取香蕉皮中的果胶物质,并研究其作为稳定剂对凝固型酸奶稳定性的影响。结果表明:pH2.0的盐酸作为提取液的最佳提取条件为:V提取液:m香蕉皮=4:1,提取温度80℃、萃取时间1.5h;以香蕉皮胶和黄原胶作稳定剂的凝固型酸奶的最佳工艺条件为:使用0.3%的稳定剂(m黄原胶:m果香蕉皮胶=1:3),前发酵温度为42℃,时间3.5h,接种量4%。
Pectin was extracted from banana peel by HCI and its effect on the stability of yogurt was investigated. The optimum extraction conditions were as follows： pH value of 2.0, temperature of 80℃, extraction time of 1.5h and the ratio of liquid to solid of 4：1. Orthogonal experiment showed that the most stable yogurt was achieved using 0.3% stabilizer （xanthan gum： banana peel pectin=1：3） under the following fermentation conditions： temperature of 42 ℃, fermentation lime of 3.5h and inoculum size of 4%.
出处
《现代食品科技》
EI
CAS
2008年第5期459-461,465,共4页
Modern Food Science and Technology
关键词
酸凝乳
香蕉皮果胶
提取
稳定性
yogurt
banana peel pectin
extraction
stability
