| 配方固形物对酸乳冰激凌益生菌活性保护的研究进展 |
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| 引用本文： | 罗立之,崔梓豪,施蒋昊文,聂 蓉,朱泽康,刘国荣.配方固形物对酸乳冰激凌益生菌活性保护的研究进展[J].食品安全质量检测技术,2022,13(23):7487-7495. |
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| 作者姓名： | 罗立之 崔梓豪 施蒋昊文 聂 蓉 朱泽康 刘国荣 |
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| 作者单位： | 北京工商大学,北京工商大学,北京工商大学,北京工商大学,北京工商大学,北京工商大学,北京工商大学 |
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| 基金项目： | 国家自然科学基金项目(31871772、31671832)、北京市自然科学基金面上项目(6192003)、北京市大学生科研与创业行动计划项目、2022年研究生科研能力提升计划项目 |
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| 摘 要： | 在冰激凌中添加益生菌,既可以丰富冰激凌产品的种类,制作兼顾健康与美味的功能性产品,又为益生菌合理利用找到新的载体。益生菌冰激凌可以改善人体肠道吸收营养物质的情况,但是益生菌在冰激凌搅打过程和冷冻保存条件下容易受到机械损伤从而降低其益生活力。为此,通过在冰激凌配方中添加益生元,蛋白质等固形物以改善菌种的生存条件,从而保护益生菌的益生作用。配方固形物种类繁多,对益生菌抗冷冻胁迫的方式亦有不同,本文从酸乳冰激凌的添加配方出发,对各类对益生菌在冷冻胁迫条件下起保护作用的固形物的理化特性和作用机理进行综述,为益生菌冷冻胁迫保护和益生菌冰激凌的生产提供新的思路。
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| 关 键 词： | 抗冷冻胁迫 益生菌冰激凌 配方成分 菌株保护机制 |
| 收稿时间： | 2022/8/30 0:00:00 |
| 修稿时间： | 2022/11/4 0:00:00 |
Research progress on the protection of probiotic activity of yoghurt ice cream by formula solids |
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| LUO Li-Zhi,CUI Zi-Hao,SHI Jiang-Hao-Wen,NIE Rong,ZHU Ze-Kang,LIU Guo-Rong.Research progress on the protection of probiotic activity of yoghurt ice cream by formula solids[J].Food Safety and Quality Detection Technology,2022,13(23):7487-7495. |
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| Authors: | LUO Li-Zhi CUI Zi-Hao SHI Jiang-Hao-Wen NIE Rong ZHU Ze-Kang LIU Guo-Rong |
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| Affiliation: | Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,eijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University |
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| Abstract: | Adding probiotics to ice cream can not only enrich the variety of ice cream products and make functional products that give consideration to health and taste, but also find new carriers for the rational utilization of probiotics. At the same time, probiotic ice cream can improve the absorption of human intestinal tract. However, probiotics are prone to mechanical damage during the process of ice cream whipping and under the condition of cryopreservation, thus reducing their probiotic activity. Therefore, solid substances such as prebiotics and proteins are added to the ice cream formula to improve the living conditions of the bacteria, so as to protect the prebiotic effect of the probiotics. There are many kinds of solid substances in the formula, and the ways of probiotics against freezing stress are also different. Starting from the addition formula of yoghurt ice cream, this paper summarized the physicochemical characteristics and mechanism of various solid substances that protect probiotics under freezing stress conditions, which provides a new idea for the protection of probiotics against freezing stress and the production of probiotic ice cream. |
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| Keywords: | freezing stress probiotic ice cream formula composition strain protection mechanism |
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