CAJ | 학술논문

本研究以发酵型益生菌冰淇淋感官指标（细腻度、口融性、发酵味、酸甜比、勺取性与硬度），物理指标（膨胀率、抗融性与黏度）以及发酵剂与益生菌存活率作为指标，对发酵型冰淇淋主要配料中的白砂糖、复合乳化稳定剂的添加量进行了单因素试验，对两种配料的最优添加量进行了优化。结果表明，发酵型益生菌冰淇淋的配料中白砂糖的最优添加量为13%，复合乳化稳定剂的最优添加量为0.3%~0.45%。白砂糖、复合乳化稳定剂的添加量经过了优化，为企业今后生产该类产品提供了一定的理论、技术支持。
본연구이발효형익생균빙기림감관지표（세니도、구융성、발효미、산첨비、작취성여경도），물리지표（팽창솔、항융성여점도）이급발효제여익생균존활솔작위지표，대발효형빙기림주요배료중적백사당、복합유화은정제적첨가량진행료단인소시험，대량충배료적최우첨가량진행료우화。결과표명，발효형익생균빙기림적배료중백사당적최우첨가량위13%，복합유화은정제적최우첨가량위0.3%~0.45%。백사당、복합유화은정제적첨가량경과료우화，위기업금후생산해류산품제공료일정적이론、기술지지。
The experiments researched the effect of fermented probiotics ice cream ingredients (such as sugar and composite emulsifying stabilizer) on the products sensory properties (smooth, mouth melting, sweet, fermented flavor, the ratio of sour and sweet, coop up and hardness) and physical properties (overrun, melting resistance and viscosity) of products. The viability of starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (bifidobacterium BB12 and Lactobacillus acidophilus La14) were detected during the 90 days cold storage. Results showed that the best additive amount of sugar was 13%, and the best additive amount of composite emulsifying stabilizer was 0.3%~0.45% in fermented probiotics ice cream. The additive amount optimization of sugar and composite emulsifying stabilizer provided a theoretical and technical support for enterprises in the future producing such products.