食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
5期
116-119
,共4页
孟宪昉%吴子健%潘蕊
孟憲昉%吳子健%潘蕊
맹헌방%오자건%반예
冰淇淋%老化%嗜酸乳杆菌LA-5%低聚糖
冰淇淋%老化%嗜痠乳桿菌LA-5%低聚糖
빙기림%노화%기산유간균LA-5%저취당
ice-cream%aging%Lactobacillus acidophilus LA-5%oligosaccharide
从嗜酸乳杆菌LA-5出发，研究了冰淇淋物料老化对物料中活菌的影响。老化过程会降低LA-5活菌浓度，但是通过添加低聚糖以及控制酸乳的后熟时间可有效提高嗜酸乳杆菌LA-5益生菌冰淇淋老化后物料中LA-5活菌浓度，添加20 g/L的低聚果糖效果最好，酸乳后熟5 h较好。
從嗜痠乳桿菌LA-5齣髮，研究瞭冰淇淋物料老化對物料中活菌的影響。老化過程會降低LA-5活菌濃度，但是通過添加低聚糖以及控製痠乳的後熟時間可有效提高嗜痠乳桿菌LA-5益生菌冰淇淋老化後物料中LA-5活菌濃度，添加20 g/L的低聚果糖效果最好，痠乳後熟5 h較好。
종기산유간균LA-5출발，연구료빙기림물료노화대물료중활균적영향。노화과정회강저LA-5활균농도，단시통과첨가저취당이급공제산유적후숙시간가유효제고기산유간균LA-5익생균빙기림노화후물료중LA-5활균농도，첨가20 g/L적저취과당효과최호，산유후숙5 h교호。
The effect of aging on Lactobacillus acidophilus LA-5 viable counts in probiotic ice-cream preparative materials was evaluated. Results showed that: aging would decrease viable counts of LA-5; but addition of oligosaccharides and controlling yoghurt Post-ripening time could effectively promote viable counts of LA-5;when the adding amount of fructo-oligosaccharide being 20 g/L, the effect would be best and 5 hours of Post-ripening time would be a better choice.
