低聚果糖与水苏糖对益生菌酸奶冰淇淋品质的影响

Effects of Fructo-oligosaccharides and Stachyose on the Quality of Probiotic Yogurt Ice Cream

该试验探究分别添加1 g/100 mL和2 g/100 mL的低聚果糖(fructo-oligosaccharides,FOS)与水苏糖(stachyose,STAS)对酸奶冰淇淋的组分、滴定酸度、活菌数、膨胀率以及感官性质的影响。试验表明,添加不同含量的低聚果糖或水苏糖能显著降低冰淇淋的滴定酸度(p≤0.05)、增加其活菌数(p≤0.05)、提高其膨胀率(p≤0.05)和感官评分(p≤0.05)。其中,添加2 g水苏糖组的滴定酸度最低,为(47.7±0.98)°T;添加2 g/100 mL低聚果糖组的膨胀率最高,为(49.3±0.1)%;添加1 g/100 mL低聚果糖组的活菌数与感官评分最高,为(2.54±0.13)×10~8 CFU/g和90.80±3.43。

This study explored the effects of fructo-oligosaccharides(FOS)and stachyose(STAS)of 1 g/100 mL and 2 g/100 mL on the composition,titrated acidity,viable counts of probiotics,ice cream overrun,and sensory evaluation of yogurt ice cream.The results revealed that the addition of FOS or STAS with different contents significantly reduced the titrated acidity of the ice cream(p≤0.05),significantly increased the viable counts of probiotics(p≤0.05),ice cream overrun(p≤0.05),and sensory score(p≤0.05).Particularly,the 2 g/100 mL STAS group had the lowest titrated acidity(47.7±0.98)°T,whereas the 2 g/100 mL FOS group had the highest ice cream overrun(49.3±0.1)%.Meanwhile,the 1 g/100 mL FOS group had the highest viable counts of probiotics and sensory score,which were(2.54±0.13)×108 CFU/g and 90.80±3.43,respectively.