香蕉提取汁对γ-氨基丁酸酸奶发酵过程与品质的影响  

Effect of banana juice extract on the fermentation characteristics and the quality of γ-aminobutyric acid yogurt

作　　者：张亚丽[1] 刘昭明[1] 黄翠姬[1] 张健[1] ZHANG Yali;LIU Zhaoming;HUANG Cuiji;ZHANG Jian(College of Biological and Chemical Engineering, Guangxi University of Technology, Liuzhou 545006, Chin)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《中国乳品工业》2017年第11期23-27,共5页China Dairy Industry

基　　金：柳州市科学研究与技术开发计划(2015E040202)

摘　　要：通过测定发酵酸奶的酸度、乳酸菌数、质构特性和γ-氨基丁酸含量等指标,研究香蕉汁提取液对γ-氨基丁酸酸奶的发酵过程及品质的影响。结果表明,添加香蕉汁提取液有利于发酵酸奶中乳酸菌的生长;随着香蕉汁提取液添加量的增加,酸奶的硬度、黏性、弹性先增加后减少,内聚性先减小后增加。酸奶中γ-氨基丁酸的含量随着香蕉汁提取液添加量的增加而增加,而且添加未经热处理香蕉汁的发酵酸奶中的γ-氨基丁酸含量要大于添加经热处理香蕉提取汁的发酵酸奶中的γ-氨基丁酸含量。In order to investigate the effect of banana extract juice on the fermentation and quality of yogurt with γ-amino butyric acid, the titratable acidity, amount of Lactic acid bacteria, texture characteristics and ＂γ-aminobutyric acid content in the yogurt with banana juice ex- tract were determined.The results showed that banana juice extract was able to contribute to the growth of Lactic acid bacteria, the hardness,vis- cidity and elasticity were firstly increasing and then decreasing but cohesiveness firstly decreasing and then increasing with the increasing of the adding amount the banana juice extract. The T-aminobutyric acid content was also increasing with the increasing of adding amount of the banana juice extract. Furthermore, the γ-aminobutyric acid content in the yoghurt with the non- heated- treatment banana juice ex- tract was higher than that in the yoghurt with heated treatment banana juice.

关 键 词：Γ-氨基丁酸 香蕉提取汁 质构 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]