乳酸菌-杂粮冰淇淋原料配合技术研究  

Formula Research on Ice Cream with Lactic Acid Bacteria and Minor Cereals

作　　者：刘孟健 乔发东[1] 王涵欣 荆孝永 

机构地区：[1]河南工业大学生物工程学院,郑州450001 [2]郑州防空兵学院,郑州450052

出　　处：《食品工业》2013年第10期53-56,共4页The Food Industry

基　　金：河南省教育厅科技攻关项目(13B550943)

摘　　要：在冰淇淋基础混合物料中添加酸奶、米酒和豆沙等辅助物料,改进产品的色泽和风味特征,实现营养互补、赋予保健特性。试验结果表明,在保持冰淇淋良好组织状态的前提下,任何一种辅料在混合物料中的最大用量分别为:酸奶(30%)、米酒(20%)、绿豆沙(15%)和红豆沙(20%)。乳酸菌在凝冻搅拌过程中的损伤率达到50%,产品中的活菌数仍在106cfu/g以上。用正交试验设计法进行辅料配合试验,乳酸菌杂粮冰淇淋混合物料最适宜配方为:基础混合物料(70%)、酸奶(10%)、米酒(5%)、绿豆沙(5%)和红豆沙(10%)。制备出的产品色泽宜人、风味浓厚、组织状态良好。The auxiliary materials such as yogurt, rice wine and bean paste were added into ice cream to improve its color and flavor with the characteristics of being nutritious and healthy. Results showed that the maximum amount of auxiliary materials in the mixture were yogurt （30%）, rice wine （20%）, green bean paste （15%） and red bean paste （20%） respectively while maintaining ice-cream in its normal state. The injury rate of lactic acid bacteria in freezing reached 50%, while viable cell count was still over 10^6 cfu/g. Through the formula test conducted by orthogonal experimental design method, the most optimal formulation for ice-cream with lactic acid bacteria and minor cereals is as follows： essential ingredients （70%）, yogurt （10%）, rice wine （5%）, green bean paste （5%） and red bean paste （10%）, the oroduct is fine in its color, flavor and texture.

关 键 词：乳酸菌 杂粮 冰淇淋 原料配合 技术 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]