摘要
发酵乳是利用保加利亚乳杆菌和嗜热链球菌对牛奶进行发酵而得到的乳制品。用其生产冰淇淋既保留了冰淇淋自有的产品特征，又提高了其营养价值。本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
Fermented milk is nutritious milk puoduct fermentd by lactobacillus bulgaricus and streptococcus thermophilus. To produce ice-cream with fermented milk can take the advantage of both.Formulation and technoology of the feumented milk ice-cream (FMIC)are studied in this paper.The effects of the factors such as stabilizer blends,fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
关键词
发酵乳
冰淇淋
膨胀率
乳酸菌
fermented milk,ice-cream,expansion ratio,lactic acid bacteria
