冷藏冷冻“两吃”全发酵型冰淇淋酸奶研究与展望

doi:10.12377/1671-4393.26.06.16

摘要/Abstract

摘要： 近年来,消费者对食品健康属性的关注度不断提升,“减糖减脂”已成为产品研发的新诉求。传统冰淇淋产品因其高糖高脂的属性,市场销量呈现逐年下滑趋势。因此,研发一种兼具酸奶健康属性与冰淇淋感官特性的新型产品——冷藏冷冻“两吃”全发酵型冰淇淋酸奶（于2~6 ℃冷藏条件下呈酸奶状态、于18 ℃冷冻条件下呈冰淇淋状态）,有望获得消费者的关注和青睐。本文阐述了冰淇淋和酸奶的定义与行业发展现状,分析了全发酵型产品的微生物学基础,并探讨冷藏冷冻“两吃”冰淇淋酸奶的配方设计与质构调控策略,总结了当前产业化进程中所面临的挑战与未来发展趋势。

关键词: 冷藏冷冻, 温度调节, 冰淇淋酸奶, 质构

Abstract: In recent years,consumers' attention to the health attributes of food has been continuously increasing,and“reducing sugar and fat”has become a new demand for product development. Traditional ice cream products,due to their high sugar and high fat properties,have witnessed a year-on-year decline in market sales. Therefore,developing a new product that combines the health benefits with the sensory characteristics of ice cream-a refrigerated and frozen “dual consumption”fully fermented ice cream yogurt（which remains in a yogurt state at 2~6 ℃ and in an ice cream state at 18 ℃）is expected to gain consumers' attention and favor. This paper elaborated on the definitions of ice cream and yogurt and the current development status of the industry,analyzed the microbiological basis of fully fermented products,and discussed the formulation design and texture regulation strategies of refrigerated and frozen“dual consumption”refrigerated and frozen ice cream yogurt. Finally,it summarized the challenges and future development trends faced in the current industrialization process.

Key words: refrigeration and freezing, temperature adjustment, ice cream yogurt, texture

杜娟, 陈娜, 邢宇, 刘文旭, 黄威. 冷藏冷冻“两吃”全发酵型冰淇淋酸奶研究与展望[J]. 中国乳业, 2026, 0(6): 127-133.

DU Juan, CHEN Na, XING Yu, LIU Wenxu, HUANG Wei. Research and Prospects on Refrigerated and Frozen“Dual Consumption”Fully Fermented Ice Cream Yogurt[J]. China Dairy, 2026, 0(6): 127-133.

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