关键词: 冰淇淋,  , 双歧杆菌, 海藻,  , 发酵, 正交实验

Abstract: In this work, the algae rich extract and probiotics ice cream is prepared using the soybean meal extract as the nutrients, and the fermentation liquor that containing the viable bifidobacterium as the additive. The optimal fermentation conditions and the optimal composition of the stabilizers and additives for algae juice are studied. The results indicate the optimal fermentation condition is with the mass fraction of fermentation algae juice is 60%, the mass fraction of bifidobacterium fermentation broth is 5%, fermentation temperature 37 ℃, fermentation time 12 h.The stabilizer of algae juice:the mass fraction of pectin is 0.15%,the mass fraction of propylene glycol alginate is 0.10%,the mass fraction of xanthan gum is 0.10%,the mass fraction of monasodium orthophosphate is 0.05%.The additives of algae juice:the mass fraction of fruit essence is 2%,the mass fraction of bee honey is 6%,the mass fraction of granulated sugar is 6%.This prepared product is a natural health food, which complies with the food healthy standard.

Key words: Ice cream, Bifidobacterium, Algae, Fermentation, Orthogonal experiment