活性乳酸菌小麦苗汁酸奶冰淇淋的研制

Preparation of Yog-Ice Cream with Active Lactobacillus and Wheat Seedling Juice

研究了活性乳酸菌小麦苗汁酸奶冰淇淋的生产工艺。结果表明,选用嗜菌、保菌和双歧杆菌混和发酵,加入8%～10%的麦苗汁,选用包括亚麻仔胶在内的复合稳定剂能使得成品风味口感俱佳,膨胀率达90.42%～91.25%,融化率为2.99%～3.08%,活菌数在3个月中保持较高水平。

The technology for production of yog-ice cream with active Lactobacillus and wheat seedling juice was investigated.Results show that expansivity and rate of melting of products could achieve 90.42%～91.25% and 2.99%～3.08% respectively and amount of Lactobacillus alive could be in high level by using mixed fermentation with Bifidobacterium,Lac.bulgaricus and Str.thermophilus and using mixed stabilizer including flaxseed gum as well as 8%～10% of wheat seedling juice.