一种鸡蛋牛奶发酵酸乳的研制  

Development of Fermented Yogurt with Eggs and Milk

作　　者：李博文[1] 赵楠[1] LI Bowen ZHAO Nan(College of Engineering, China Agricultural University, Beijing 100083, China)

机构地区：[1]中国农业大学工学院,北京100083

出　　处：《农产品加工（下）》2017年第1期19-20,共2页Farm Products Processing

摘　　要：以鸡蛋、牛奶为原料,以嗜热链球菌和保加利亚乳杆菌为发酵菌种,将接种后的蛋液和牛奶混合物置于40℃条件下发酵16~18 h。利用L_9(3~3)正交试验及感官评价确定蛋液、蔗糖和蜂蜜的最佳添加量分别为25%,3%,4%,所得到的产品呈半流质液态,颜色为淡黄色,口感柔和细腻、酸甜适口,有独特的蛋香味。Using eggs and milk as the raw materials,and Streptococcus thermophilic and Bulgaria lactobacillus as the fermentative strain. After vaccination the egg and milk mixture in 40 ℃ for 16-18 hours. The best addition amount of eggs,sugar and honey are 25%,3%,4% respectively,by the L9（3^3）orthogonal experiment and sensory evaluation. The resulting product is semi-liquid,color is pale yellow,soft texture,delicate,sweet and sour taste,unique flavor of egg.

关 键 词：鸡蛋 牛奶 发酵乳 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]