益生菌在冰淇淋中的稳定性研究  

Study of probiotics stability in the ice cream

作　　者：芦志新[1] 崔利敏[1] 杜瑞亭[1] 孔繁俊[1] 郑利君[1] 沈薇 刘卫星[1] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司研发中心,呼和浩特011500 [2]丹尼斯克(中国)有限公司,江苏昆山215300

出　　处：《中国乳品工业》2009年第12期14-18,共5页China Dairy Industry

摘　　要：本文主要研究了4株益生菌(嗜酸乳杆菌La14、干酪乳杆菌Lc11、婴儿双歧杆菌BI07、两歧双歧杆菌BB02)在冰淇淋生产的各个工艺过程以及冰淇淋配料中的存活率。结果表明:4株菌中,La14和Lc11的加工耐受性及贮藏稳定性较好。通过对冰淇淋配料进行单因素试验以及L9(34)正交实验,最终得出当益生菌冰淇的配方:白砂糖16%,全脂奶粉11%,植物油10%,菊粉0.5%(均为质量分数),维生素C为50mg/L(质量浓度),其益生菌的存活率达到77%。The experiment using 4 strains of Lactobacillus acidophilus La14, Lactobacillus casei Lc11, Bifidobacterium infantis Bl07, Bifidobacterium bifidum BB02, as the researching resource. We researched the survival rate influence factors of aging, freeze blending and cold storage process, and also the ratio of sugar, milk powder, oil, stabilizer and prebiotics, The results are as follows： Lactobacillus acidophilus La14 and Lactobacillus casei Lc11 both had better mechanical tolerance and storage stability, than Bifidobacterium infantis Bl07 and Bifidobacterium bifidum BB02. Through the orthogonal experiments, we could obtained a better ratio, which was sugari6%, milk powder 11%, inulin 0.5%, Vitamin C 50 mg/L. Using this prescription, the probiotics survival ratio reached to 77%.

关 键 词：益生菌 冰淇淋 稳定性 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]