摘要
鸡蛋与牛奶均具有丰富的营养价值,利用鸡蛋、牛奶等原料通过发酵方法制得的蛋乳发酵酸奶更是具有鸡蛋与酸奶两种物质的营养价值和独特的保健功效。本文综述了国内外蛋乳发酵酸奶的研究进展,并分析了蛋液的添加量、蛋液杀菌条件、发酵菌种比例、接种量和发酵温度和时间等因素对蛋乳发酵酸奶制作的影响。
Eggs and milk are rich in nutritional value. The yogurt of milk and egg used of eggs, milk and other materials throught fermentation has both eggs and yogurt nutritional value and unique health benefits.This paper summarized the progress of research on overseas and domestic the yogurt of milk and egg, and analyzed the factors of egg addition and sterilization conditions, the proportion of fermentation bacteria, inoculation and fermentation temperature and time affected on the yogurt of milk and egg.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期474-477,共4页
Science and Technology of Food Industry
关键词
蛋液
杀菌
酸奶
发酵
Liquid egg
sterilization
yoguat
ferment