OBTAINING OF FERMENTED ICE CREAM WITH INULIN AND STEVIA

Abstract

The aim of this work is to study the influence of starter cultures for sour cream, sour milk and probiotic products on the processes of production and the quality of fermented ice cream with inulin and stevia. Adding inulin and stevia leads to a significant increase in titratable acidity of the initial mixture for ice cream, but has no significant effect on the activity of studied acid starter cultures. The highest acidity for ice cream mix was obtained from the samples fermented with starter cultures for probiotic products, the lowest - for sour cream. Using a combination of LAT CW LT and LAT PB T in ratio 1: 1 gives the opportunity to reduce the ripening process until 4 hours. The proposed formula and method for producing ice cream provide a functional food product containing probiotics and prebiotics, with good organoleptic characteristics and relevant standards

Keywords

• кисломолочное мороженое
• инулин
• стевия
• fermented ice cream
• inulin
• stevia