Study On The Quality Improvement Of Probiotic Yogurt Ice Cream

Through the analysis of fermentation time and temperature in the fermentation process, The best fermentation condition was determined; Then do experiment on the ratio of raw materials add in ice cream,in order to determine the suitible quatity of the materials; The time of aging and stirring speed are also analysised;We do these analysis in order to produce the icecream which sensory quality is very well and the survival rate of probiotic bacteria is increased than ever. Come to a conclusion, The condition of fermentation is five percent inoculation,37℃in the constant temperature box and fermentate8hour, yogurt produced according to this fermentation condition taste very good and the survival rate of lactobacillus acidophilus is very high; The best ratio of formula is thirty percent of yogurt,sixteen percent of sugar, citric acid additives per one point five and zero point five percent of kara glue; as the aging processing going, the survival rate of probiotic bacteria gradually reduced; In the freezing processing the mortality of lactobacillus acidophilus is in direct proportion to stirring speed. After storaged in low temperature about four months,The survival rate of lactobacillus acidophilus is still above106cfu/g, so this kind of technology and formula of yogurt ice-cream has health care function, yogurt ice-cream has great potential in the future.