低糖型鸡蛋酸奶的研制  

Preparation of the low-sugar egg-containing yoghurt

作　　者：张雪颖[1] 徐仲伟[1] 高建华[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2006年第8期204-207,共4页Food Science and Technology

摘　　要：研究了以奶粉和鸡蛋为原料,并以甜菊糖替代大部分蔗糖来生产蛋奶的最佳配方及工艺。结果表明,将奶粉、鸡蛋、蔗糖、甜菊糖按一定比例进行预处理后,接入保加利亚乳杆菌与嗜热链球菌比例为1:1的混合菌种4%,在42℃条件下发酵6h,制得颜色均一、组织细腻、酸甜爽口、香味协调的营养保健型鸡蛋酸奶。The best formulation and technique which can produce the yoghurt with milk powder and egg was studied. To be emphasized, stevioside was used in yoghurt fermentation instead of most part of sucrose. The result showgirl： After pretreatment of the ingredients including certain proportion of milk powder, egg, sucrose, stevioside, and inoculating 4% of lactobacUlus bulgaricus and streptococcus thermophilus in proportion as 1：1, 6 hours fermenting at 42% can make nutrition healthcare egg yoghurt with one color, fine and smooth organizing, sour and sweet are delightful, and fragrant smell coordination.

关 键 词：鸡蛋 甜菊糖 发酵 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]