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

摘要： 采用豆粕提取液做营养液, 以双歧杆菌发酵后的含活菌的发酵液做添加剂, 制作了富含海藻提取物及益生菌冰激凌, 研究了海藻汁的最佳发酵条件、 海藻汁稳定剂配方和海藻汁添加剂配方。实验结果表明, 最佳发酵条件: 海藻原汁质量分数为6 0%, 双歧杆菌发酵液接种量( 发酵剂的质量分数) 为5%, 发酵温度为3 7℃, 发酵时间
为1 2h; 海藻汁稳定剂配方为: 质量分数为0. 1 5%的果胶, 质量分数为0. 1 0%的海藻酸丙二醇酯, 质量分数为0. 1 0%的黄原胶, 质量分数为0. 0 5%的磷酸二氢钠; 海藻汁添加剂配方为: 质量分数为2%的水果香精, 质量分数为6%的蜂蜜, 质量分数为6%的砂糖。合成的产品符合国家卫生标准, 是安全食品。

关键词: 冰淇淋,  , 双歧杆菌, 海藻,  , 发酵, 正交实验