蛋乳发酵工艺的研究  

Technical Study on Fermentation of Egg-milk Cream

作　　者：常珠侠[1] 王宇建[1] 

机构地区：[1]安徽丰原集团有限公司,安徽蚌埠233000

出　　处：《化工时刊》2007年第5期49-50,共2页Chemical Industry Times

摘　　要：利用灭菌的蛋液中加入无菌的鲜乳,进行发酵,制成凝固型发酵蛋乳,通过实验确定蛋乳发酵的最佳工艺条件为发酵周期3.5 h,初始糖浓度为9%,蛋液加入量为8%,接种量为3%。A optimized method to make egg - milk cream was illustrated. Germfree egg liquid added with autoclaved milk was fermented, then made to concreting egg- milk cream. By experiments, the optimum contitions were determined： the fermentation cycle 3.5 h, the initial sacchride concentration 9 %, the rate of added egg liquid and inoculation were 8 % （v/v） and 3 % （v/v） respectively.

关 键 词：发酵 蛋乳 凝固型 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]