香蕉皮果胶的提取及其对凝固型酸奶稳定性的影响

Extraction of Pectin from Banana Peel and its Effect on the Stability of Yogurt

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：pH 2.0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1.5 h；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3.5 h，接种量4%。

Abstract:

Pectin was extracted from banana peel by HCl 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 1.5 h 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 time of 3.5 h and inoculum size of 4%.