益生菌火龙果酸奶冰淇淋的研发  

Development of probiotic dragon fruit yogurt ice cream

作　　者：孙雪姣 王一然 丁瑞雪 耿丽娟 岳喜庆[1] 武俊瑞[1] SUN Xuejiao;WANG Yiran;DING Ruixue;GENG Lijuan;YUE Xiqing;WU Junrui(Food College of Shenyang Agricultural University,Shenyang 110161,China;Shenyang Food Inspection Technology Institute,Shenyang 110136,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]沈阳食品检验技术研究所,沈阳110136

出　　处：《中国乳品工业》2018年第12期49-52,共4页China Dairy Industry

摘　　要：益生菌酸奶具有良好的保健功能,此外还含有丰富的营养物质,故酸奶已然成为新型冰淇淋的理想原材料之一。本试验以植物乳杆菌菌液单一菌种发酵火龙果酸奶,制作益生菌火龙果酸奶冰淇淋。通过单因素试验和正交试验设计,利用感官评定及质构仪、粘度计等仪器进行质量评定,确定最优配方。结果表明:益生菌火龙果酸奶冰淇淋的最优配方为:益生菌火龙果酸奶30%、脱脂乳粉10%、白砂糖13%、奶油12%、卡拉胶1.5‰、瓜尔豆胶2‰、单甘脂3‰。Probiotic yoghurt has good health care functions and is rich in nutrients. Therefore, yoghurt has become one of the ideal raw materials for new ice cream. In this experiment, dragon fruit yoghurt was fermented with a single strain of Lactobacillus plantarum, and a probiotic dragon fruit yogurt ice cream was produced. Through the single-factor test and orthogonal test design, the use of sensory evaluation and texture analyzer, viscometer and other instruments for quality assessment, to determine the optimal formula. The results showed that the optimal formula of probiotic dragon fruit yogurt ice cream was: probiotic dragon fruit yogurt 30%, skim milk powder 10%, white sugar 13%, cream12%, carrageenan 1.5‰, guar gum 2‰, monoglyceride 3 capsules.

关 键 词：植物乳杆菌 火龙果 酸奶冰淇淋 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]