新型保健鸡蛋黄酸奶的研制  

Research on new functional chicken egg yolk yoghurt

作　　者：王斌[1] 彭志宏[2] 李和平[1] 李云芳[1] 魏建春[1] 

机构地区：[1]郑州牧业工程高等专科学校食品工程系,河南郑州450011 [2]河南职业技术学院,河南郑州450007

出　　处：《中国酿造》2012年第8期172-175,共4页China Brewing

基　　金：河南省重点科技攻关项目(092102210024)

摘　　要：以鸡蛋黄液、鲜牛乳为主要原料,通过乳酸菌发酵,制得保健型鸡蛋黄酸奶。正交试验结果表明,当蛋黄液加入量为15%,发酵剂接种量为4%,酸奶稳定剂的添加量为0.3%,白砂糖添加量为9%,在40℃条件下,发酵5h可获得橙黄色,均匀细腻,具有蛋黄特有的鲜香气味,色、香、味具佳的蛋黄酸奶,其酸度为95°T,乳酸菌活菌数为6.2×108cfu/mL。Taking chicken egg yolk and flesh milk as main raw material, a new functional egg yolk yoghurt was made through lactobacillus fermentation. The experiment introduced chicken egg yolk health care function and explored the technological conditions and the product formula of processing egg yolk yoghurt with health effect. Orthogonal experiment results showed that the optimum technological conditions were： the egg yolk liquid amount to 15%, lactobacillus fermentation inoculum for 4%, yogurt stabilizer amount to 0.3%, adding sugar amount to 9%, at 40℃ for 5h fermentation.The product had orange yellow color, uniformity and smooth texture, and with delicious egg yolk smell and good flavor. And its acidity was 95°T, viable cell counts was 6.2×10^8cfu/ml.

关 键 词：鸡蛋黄:酸奶 乳酸发酵 保健食品 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]