益生菌酸奶冰激凌物理化学特性及活菌变化研究

Study on the Changes of Physical Chemical Characteristics of Probiotics Yogurt Ice Cream

以含有益生乳酸菌的酸奶为基料,研究不同明胶添加量和稀奶油添加量对冰激凌品质特性影响,分析不同含量明胶的益生菌酸奶冰激凌膨胀率、融化率、黏度、硬度、感官评价和益生菌存活数目等指标,筛选出较为合适的益生菌酸奶冰激凌配方。结果表明,当明胶添加量为0.5%时,益生菌酸奶冰激凌的膨胀率为26.7%,融化率为76.84%,黏度为175.62 m Pa·s,硬度为1 032.67 g,在此条件下感官评价相对较高为91.52±1.38分。

The containing probiotic lactic acid bacteria of yogurt was used as the base material,the effects of different amount of gelatin and the amount of added cream on the quality of ice cream were studied. Analyzing the swelling ratio,the melting rate,the viscosity,the hardness,the sensory evaluation,and the survival number of probioticsof probiotic yoghurt ice cream with different gelatin content,so the suitable formula of probiotic yoghurt ice cream was selected. And the results of this experiment show when the amount of gelatin was 0.5%,the swelling rate of probiotic yogurt ice cream was at 26.7%,the melting rate was at 76.84%,the hardness was about 175.62 m Pa·s,and the sensory evaluation was about 1 032.67 g,and at that time,sensory score is the best,91.52±1.38.