白砂糖、复合稳定剂对发酵型益生菌冰淇淋产品品质的影响

The Effect of Sugar and Composite Emulsifying Stabilizer on Products Quality of Fermented Probiotic Ice Cream

本研究以发酵型益生菌冰淇淋感官指标（细腻度、口融性、发酵味、酸甜比、勺取性与硬度），物理指标（膨胀率、抗融性与黏度）以及发酵剂与益生菌存活率作为指标，对发酵型冰淇淋主要配料中的白砂糖、复合乳化稳定剂的添加量进行了单因素试验，对两种配料的最优添加量进行了优化。结果表明，发酵型益生菌冰淇淋的配料中白砂糖的最优添加量为13%，复合乳化稳定剂的最优添加量为0.3%~0.45%。白砂糖、复合乳化稳定剂的添加量经过了优化，为企业今后生产该类产品提供了一定的理论、技术支持。

The experiments researched the effect of fermented probiotics ice cream ingredients （such as sugar and composite emulsifying stabilizer） on the products sensory properties （smooth, mouth melting, sweet, fermented flavor, the ratio of sour and sweet, coop up and hardness） and physical properties （overrun, melting resistance and viscosity） of products. The viability of starter （Streptococcus thermophilus and Lactobacillus bulgaricus） and probiotics （bifidobacterium BB12 and Lactobacillus acidophilus La14） were detected during the 90 days cold storage. Results showed that the best additive amount of sugar was 13%, and the best additive amount of composite emulsifying stabilizer was 0.3%~0.45% in fermented probiotics ice cream. The additive amount optimization of sugar and composite emulsifying stabilizer provided a theoretical and technical support for enterprises in the future producing such products.