Effects of emulsification time to Lactobacillus acidophilus and Bifidobacterium bifidum survival in ice cream

• Main Authors: Hsu, Chou-Yi, 許州億
• Other Authors: Chen, Yo-Chia
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/7v8k6s

博士 === 國立屏東科技大學 === 食品生技碩士學位學程在職專班 === 105 === Ice cream is an ideal material for delivery of probiotics to the human body compared to fermented dairy products due to the pH of ice cream is closer to neutral, whereas that the fermented dairy products could be much lower, and lower pH may affect the survival and metabolic activity of probiotics. Due to the lipid content will influence the survival of probiotics, the survival of Lactobacillus acidophilus and Bifidobacterium bifidum in three ice cream formulations (low fat 8.0%, middle fat 12.0% and high fat 15.0%) were evaluated after the processing and storage at -18℃. As to the emulsification to the survival of Lactobacillus acidophilus and Bifidobacterium bifidum , we adjust the emulsification time to the ice cream for 1, 5, 15, 30 minutes, respectively. The results showed that the survival of both Lactobacillus acidophilus and Bifidobacterium bifidum are best in the 30 minutes-treatment after emulsification. The survival of Lactobacillus acidophilus and Bifidobacterium bifidum was not significantly affected among three ice cream formulations after processing. Resistance to the production of ice cream will also be showed in vitro by the ability of the cells incorporated in ice cream to survive under acid stress and maintain growth capacity in the presence of bile salts. At the last sensory science test, not only the sensory score, the total score with the majority likes shows that the ice cream is a successful products.