Effects of Several Main Raw Materials on Probiotics Activity and Quality in Ice-cream
In order to develop probiotic functional ice-cream,this study comprehensively analyzed the survival rate of probiotics,sensory evaluation and texture characteristics of ice-cream,and explored the optimal amount of main raw materials in ice-cream.The results showed that:the milk powder,whey protein powder,corn starch,light cream,prebiotic inulin and xylooligosaccharide all had positive regulatory effects on probiotic activity,and the sensory scores showed a trend of first increasing and then decreasing with the increase of addition amount,and there is no consistent rule in the chewiness and hardness results.Based on the above indicators,the optimal supplemental dose of these six raw materials was as follows:5％,4％,2％,10％,7％and 4％,the survival rate of probiotics reached 85.93％,86.43％,89.82％,83.7％,94.0％and 83.3％,respectively.Due to the high water content,Cili concentrated Juice and young berry concentrated juice were unfavorable to the survival of probiotics at low temperature,and the probiotic activity and sensory score of probiotics were the highest when the addition amount were 4％and 5％,respectively.The application of the research results will be helpful to the development and quality improvement of probiotic ice-cream products.
survival rate of probioticsice-creamformulatexture
万方数据
维普
