益生菌冰淇淋的研制

STUDY ON THE PROBIOTIC ICE-CREAM

研究益生菌冰淇淋的配方及生产工艺。结果表明:改良后的增菌培养基可以获得3×109cfu/mL的双歧杆菌活菌数,在6500g/5min的离心作用下,可使活菌收得率达到96.6%;益生菌冰淇淋混合料中乳酸菌活菌数和双歧杆菌数在老化过程中上升到原来的1.1倍￣1.2倍,保护剂加入与否差异不显著,但是在凝冻和-20℃贮藏30d后,空白样、加葡萄糖和加乳糖样乳酸菌总数分别下降到凝冻前的53.2%、79.1%和69.9%,双歧杆菌下降到凝冻前的48.8%,80.0%和67.5%。结果表明加入5.0%的葡萄糖作为乳酸菌保护剂可有效减缓活菌数在凝冻和贮藏过程中的降低,并且最终活菌总数可达到1.2×108cfu/mL;根据口感和活菌数量的综合评定,最终确定冰淇淋配方控制和工艺条件为:酸奶加入量最佳比例40%;老化最佳条件2℃～3℃,8h;脂肪含量8%;复合乳化稳定剂含量0.6%;冷冻保护剂用葡萄糖(5%)。

The optimum parameters of processing and formula of probiotic ice-cream were studied. We can gain the Bifidobacteria spp. of 3 ×10^9 cfu/mL from the iso-lactose culture medium. Under the Centrifugal force of 6 500 g/5 min, the harvesting rate can reach 96.6 %;With the aging processing going, the probiotic increased to beas 1.1-1.2 times as that before, after the freezing and cold storing processing ,the total active probiotic of the vacuum , dextrose and lactose example respectively decreased to 53.2 %, 79.1% and 69.9 % compared with that primarily, and the Bifidobacteria spp. ones decreased to 48.8 %, 80.0 % and 67.5 %. The dextrose of 5 % showed the best protective effect on active probiotic; we can gain an excellent formula listed as follows： The optimum proportion of yogurt should be 40 %,The aging condition should be under the temperature of 2 ℃-3℃ for 8 h, The content of fat was 8 %, the concentration of stabilizer and emulsifier was 0.6 %.