发酵蛋乳饮料的工艺研究

Technological process research on fermented beverage of milk and whole egg

以全蛋和牛乳为主要原料,研制出一种营养丰富、均衡、有鸡蛋风味的乳酸饮料。在研究中确定了主要工艺流程,并通过发酵条件试验、物料配比确定、稳定剂筛选和正交实验,选出最佳配方,并对产品做理化测定。

Using whole egg and milk as the main raw materials, we develop a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavour of egg. In the study, we find a main technological process. Through many experiments, such as orthogonal test, we select the best ingredients and test the physical and chemical config of the product.