Аннотация

Мороженое – продукт с характерным составом и свойствами, которые высоко ценятся среди широкого круга потребителей. Особенности состава и технологии мороженого позволяют рассматривать его в качестве перспективного носителя и средства доставки биологически активных соединений и полезных микроорганизмов. В данной работе рассмотрены морфологические, биохимические, физиологические, генетические и технологические характеристики L. acidophilus. Систематизированы существующие способы получения мороженого с L. acidophilus. Показано влияние различных форм внесения ацидофильной палочки и способов ее адаптации на показатели качества мороженого. Представлены данные о свойствах ферментированного и неферментированного мороженого с этой культурой. Отображена информация о воздействии различных технологических, физико-химических и физиологических факторов на выживаемость чистой культуры L. acidophilus и ее комбинации с другими микроорганизмами при получении, хранении и употреблении мороженого. Рассмотрены перспективные направления получения ацидофильного мороженого с различными пребиотиками, пищевыми волокнами, заменой рафинированного сахара на мед и нерафинированные сахара, с добавлением сывороточных белков, фруктового пюре, зерновых добавок и других компонентов. Представлены данные о влиянии функциональных компонентов на процесс получения и свойства мороженого с ацидофильной палочкой. Систематизирована информация о получении мороженого с использованием различных штаммов L. acidophilus и Bifidobacterium spp. и заменой коровьего молока на растительные аналоги. Описаны способы получения мороженого с L. acidophilus и другими заквасочными культурами, в том числе йогуртовыми. В данном обзоре обоснована целесообразность применения L. acidophilus в производстве мороженого, выявлены тенденции и проблемы в области получения мороженого функционального назначения.

Ключевые слова

Мороженое, L. acidophilus, пробиотики, пребиотики, синбиотики

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