益生菌在冰淇淋上的应用

The applications of probiotics in ice cream

益生菌对人体的保健作用已经大量的动物试验与临床试验所证实,如改善肠胃功能、润肠通便、调节肠道菌群、增强免疫力等功能。食品中添加益生菌已成为公众共识的发展趋势,而如何在食品中添加益生菌,最大限度地保存益生菌的活性,从而发挥其应有的功能作用,是我们技术人员所需要考虑和解决的问题。本文就冰淇淋添加用益生菌菌种筛选、菌种在冰淇淋中的稳定性及冰淇淋添加益生菌后的风味变化情况,进行了试验研究。结果表明,经过耐胃酸、耐胆汁酸盐及菌种稳定性等考察后的益生菌粉添加到冰淇淋中,其初始菌浓度为8.4×106cfu/g,经过近6个月的保存,产品中活菌数仍有9.6×105cfu/g,并且风味基本保持不变,说明冰淇淋是益生菌的良好介质,适合添加应用。

The health benefits of probiotics have been proved by large numbers of animal and clinical studies. These benefits include improving gastrointestinal functions, laxation, regulating intestinal flora, and strengthening the immune system. Adding probiotics in food has become popular recently to improve the public health. However, the way of adding the probiotics to keep their best activities is what we need to consider. This study is to select probiotic strains for ice cream products. The cell viability of the strains and flavor changes of the products after cold storage were invistigated. The selection of the strains included studies of acid resistant, bile salts resistant and stability of the strain. The study found that two probiotic strains were self - stable. After six months storage, the cell viability of the strains changed from 8. 4 10^6cfu/g to 9. 6 10^5cfu/g and the flavor of the product remained unchanged. The conclusion is that ice cream is a good medium for adding probiotics.