双歧杆菌芦荟酸奶冰淇淋的研制

Preparation of Yog-ice Cream with Active Bifidobacterium and Aloe Juice

该文研究了活性乳酸菌酸奶冰淇淋工艺,包括酸奶发酵条件、芦荟汁的用量、复合稳定剂的配比及用量、酸奶的用量、脂肪的用量及均质条件进行优化。研究结果表明,选用嗜菌、保菌和双歧杆菌混和发酵,选用包括亚麻籽胶在内的复合稳定剂,能使成品风味口感俱佳,膨胀率达92%,融化率为3.05%,活菌数在3个月中保持较高水平。

The technology for production of yog-ice cream with active bifidobacterium and aloe juice was investigated in the paper, including fermenting and homogenizing condition and addition level of aloe juice, mixed stabilizers, yoghurt and fat. The result showed that expansivity and rate of melting of the product could achieve 92% and 3.05% respectively and amount of lactobacillus alive could be in high level by using mixed fermentation with bifidobacterium, Lac.bulgarieus and str.thermophilus and using mixed stabilizer including flaxseed gum.