優格低脂冰淇淋產品配方及製程之研究

Studies on the Formulation and Process of Yogurt Low Fat Ice Cream

本研究旨在對優格低脂冰淇淋製程之探討，並嘗試開發素食者可以食用之黃豆優格低脂冰淇淋。由品評結果得知，在嗅覺、味覺及整體接受性方面，蜂蜜優格低脂冰淇淋較原味者之得分高，唯二者在外觀與品質表現上，無明顯差異；而蜂蜜優格在各方面得分皆優於添加豆漿粉者。優格添加量以20%為最適當，此時，低脂冰淇淋製程條件以脂肪2.0~8.0%、無脂乳固形分13.0~15.0%、總固形物在29~36.0%及比重1.00~1.30之間為最佳。依據總生菌數的測試結果，添加優格之低脂冰淇淋之總生菌數減少並受到抑制。經90天貯存後，總生菌數低於法定值105 CFU/mL。

This study aims to explore the yogurt low fat ice cream product-development, and try to develop vegetarian-oriented soybeans excellent low fat ice cream. According to the sensory evaluation results, the score of the sense of smell taste and overall acceptance of honey yogurt low-fat ice cream was higher than those of the original flavor. No significant difference was found in appearance and quality performance between honey yogurt low-fat ice cream and original flavor. The scores for all aspect of honey yogurt are better than those of addition of soybean milk powder. The amount of 20% yogurt was the most suitable choice for low fat ice cream. The recipe of low fat ice cream were the fat is 2.0 to 8.0%, solid no fat is 13.0 to 15.0%, total solids is 29~36.0% and specific gravity is 1.00 to 1.30, respectively. Based the total plate count test, the bacteria proliferation of yogurt low fat ice cream was reduced and inhibited. The lower plate count was lower than the legal 105 CFU / mL after 90 days of storage.