摘要
从嗜酸乳杆菌LA-5出发,研究了冰淇淋物料老化对物料中活菌的影响。老化过程会降低LA-5活菌浓度,但是通过添加低聚糖以及控制酸乳的后熟时间可有效提高嗜酸乳杆菌LA-5益生菌冰淇淋老化后物料中LA-5活菌浓度,添加20 g/L的低聚果糖效果最好,酸乳后熟5 h较好。
The effect of aging on Lactobacillus acidophilus LA-5 viable counts in probiotic ice-cream preparative materials was evaluated. Results showed that： aging would decrease viable counts of LA-5; but addition of oligosaccharides and controlling yoghurt Post-ripening time could effectively promote viable counts of LA-5;when the adding amount of fructo-oligosaccharide being 20 g/L, the effect would be best and 5 hours of Post-ripening time would be a better choice.
出处
《食品研究与开发》
CAS
北大核心
2014年第5期116-119,共4页
Food Research and Development
关键词
冰淇淋
老化
嗜酸乳杆菌LA-5
低聚糖
ice-cream
aging
Lactobacillus acidophilus LA-5
oligosaccharide
