摘要
将通过凝冻工序筛选得到的益生菌添加到冰激凌中,并对冰激凌贮藏过程中益生菌的生物活性变化进行研究,筛选出嗜酸乳杆菌,最适冻藏温度为-24℃,最佳冻藏期为12个月。
This paper is to explore the change of biological activity during the ice cream storage when the screened probiotics is added into the ice cream in the freezing process. The results show the optimal process conditions that strain is L acidophilus, frozen storage temperature is -24℃ and shelf life is 12 months.
出处
《农产品加工（下）》
2015年第2期20-22,共3页
Farm Products Processing
关键词
益生菌
冰激凌
生物活性
应用
probiotics
ice cream
biological activity
application
