摘要
实验分析了综合产品配方和工艺条件对冷冻酸奶冰淇淋产品活菌数以及感官的影响情况,实验从发酵剂的筛选、配方中固形物的添加、凝冻工艺等几方面分别进行讨论,通过测定产品中的活菌数,同时对产品感官进行综合评分,最终确定当嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、副干酪乳杆菌以250∶25∶55∶33的添加比例作为复配发酵剂进行发酵后,发酵效果最好。该发酵条件下,产品配方最佳干物质含量为35%,为了保证终产品的活菌数,凝冻过程采用连续凝冻工艺。经过上述配方和工艺调整后,使得终产品最终活菌数可达到107cfu/g以上,同时,30名感官品评人员对产品的组织细腻程度,香味纯正程度的打分可达到8.4分。该结论可为益生菌酸奶冰淇淋的开发提供较好的理论依据。
This study aimed to investigate the effect of formulation and processing conditions on probiotics count and sensory of frozen yogurt ice cream.The screening of starter,the amount of solids in the formula,and the freezing process were discussed.The number of viable bacteria in the product and comprehensive sensory evaluation of the product were performed to determine the best formula of the product.Finally,the best fermentation starter was selected as:Streptococcus thermophilus,Lactobacillus bulgaricus,Lactobacillus acidophilus,Lactobacillus paracasei in a ratio of 250∶25∶55∶33.Using the above best starter,the optimal processing conditions were:dry matter 35%and in a continuous freeze processing.The final product sensory score was 84,and number of living bacterium was 107 cfu/g.This experiment provides a useful data for probiotic yogurt ice cream further development.
作者
马瑞芬
李楠
MA Rui-fen;LI-Nan(Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 012300)
出处
《中国食品添加剂》
CAS
2020年第1期48-52,共5页
China Food Additives
关键词
冷冻酸奶冰淇淋
活菌数
固形物
凝冻
frozen yogurt ice cream
number of live bacteria
solid matter
freezing
作者简介
马瑞芬(1990),女,硕士,研究方向:食品科学。
