Kowalczyk Magdalena, Znamirowska Agata, Pawlos Małgorzata, Buniowska Magdalena
Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
Animals (Basel). 2021 Dec 29;12(1):70. doi: 10.3390/ani12010070.
The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep's milk ice cream stored at -22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1-0.2 g L than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g to 12.25 log cfu g. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g in ice cream with , 1.0 log cfu g in ice cream with and 1.1 log cfu g in ice cream with . Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g in ice cream with and to 1 log cfu g in ice cream with , compared to the results after fermentation. The highest percentage overrun was determined in ice cream with and . Ice cream with was characterized by significantly lower overrun on the 7th and 21st days of storage. Although ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. ice cream had a longer first drop time than and ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.
本研究的目的是确定使用奥尔库斯卡绵羊奶生产含有益生菌和益生元的冰淇淋的可能性。该研究考察了冰淇淋混合料发酵所用细菌的储存和类型以及用苹果纤维部分替代菊粉对在-22°C下储存21天的绵羊奶冰淇淋的理化性质、益生菌培养物活力和感官性质的影响。添加苹果纤维降低了发酵前冰淇淋混合料的pH值。在含有苹果纤维的冰淇淋混合料和冰淇淋中，乳酸含量比仅含菊粉的同类产品高0.1 - 0.2 g/L。这些差异在冰淇淋储存期间持续存在。冰淇淋混合料发酵后，细菌细胞计数范围为10.62 log cfu/g至12.25 log cfu/g。冷冻过程使含菊粉的冰淇淋中的益生菌细胞数量减少，含菊粉的冰淇淋中从0.8 log cfu/g减少到 ，含菊粉的冰淇淋中从1.0 log cfu/g减少到 ，含菊粉的冰淇淋中从1.1 log cfu/g减少到 。与发酵后的结果相比，冷冻含苹果纤维的品种也导致活菌细胞数量从含苹果纤维的冰淇淋中的0.8 log cfu/g减少到含苹果纤维的冰淇淋中的1 log cfu/g。含菊粉的冰淇淋和含菊粉的冰淇淋的膨胀率最高。含菊粉的冰淇淋在储存第7天和第21天的膨胀率显著较低。尽管含菊粉的冰淇淋膨胀率最高，但在储存期间并未导致益生菌数量显著减少。储存7天后，首次滴落时间因混合料发酵所用细菌类型和苹果纤维的添加而有显著差异。含菊粉的冰淇淋的首次滴落时间比含菊粉的冰淇淋和含菊粉的冰淇淋长。用苹果纤维部分替代菊粉导致冰淇淋混合料颜色显著变深。根据发酵所用细菌类型，添加苹果纤维降低了L*参数值。含菊粉和苹果纤维的冰淇淋混合料和冰淇淋以高比例的黄色为特征。与仅含菊粉的冰淇淋相比，用苹果纤维部分替代菊粉降低了冰淇淋的硬度。此外，评审员发现含菊粉的冰淇淋比含苹果纤维的冰淇淋味道更甜。此外，添加苹果纤维有利地增强了芒果百香果的风味和香气感知。因此，奥尔库斯卡绵羊奶可成功用于生产共生乳制品冰淇淋。
