高活性益生菌冰淇淋加工技术研究进展  

Research progress on processing technology for probiotic ice cream with high viability and functionality

作　　者：赵雯[1] 张健[1] 曹永强[1] 杨贞耐[1] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《中国乳品工业》2017年第3期33-38,42,共7页China Dairy Industry

基　　金：国家自然基金资助项目(31571857)

摘　　要：综述了益生菌在冰淇淋加工生产过程中机械、渗透和冷冻等各种胁迫因素对菌株造成的损伤,并从益生菌菌株的筛选与驯化、冰淇淋原辅料的组成、益生菌活性保护、生物技术及组学方法的应用等方面概述了有关提高冰淇淋中益生菌活性的最新研究进展,旨为获得高活性益生菌冰淇淋提供技术参考。This paper mainly reviewed various possible damages to probiotic bacteria, including mechanics, osmotics and cold stress, during ice cream processing. Protective effects of optimizing technological parameters of ice cream processing steps on the viability and functionality ofprobiotics in ice cream were discussed from raw material, culture of strains to new discovery of research with ornics.

关 键 词：益生菌 冰淇淋 活性 保护策略 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]