番杏鸡蛋酸奶的研制

Preparation of fan-apricot and eggs yoghourt

以番杏汁、鸡蛋、鲜牛乳为主要原料,通过乳酸菌发酵,制得保健型番杏鸡蛋酸奶。通过正交法确定番杏在90℃,0.5% CaCl2水溶液中漂烫2min后榨汁,鲜牛奶中加入8%番杏汁、6%鸡蛋、5%白砂糖、0.015%黄原胶、0.02% PGA、0.05% CMC,3%发酵剂,42℃条件下发酵4h,制得的酸奶色香味具佳。

The yoghourt was prepared with fan-apricot （Tetiagoniaexpanpa murr） juice, eggs and fresh milk through lactobacillus fermentation. The optimal proportion of raw materials was obtained through orthogonal experiments. The fan-apricot was treated in the solution of 0. 5% CaCl2 in 90 ℃ for 2 miu. The optimal formula was fan-apricot 8% , eggs 6% , sugar 5%, xanthic gel 0. 015% , PGA 0.02% , CMC 0.05% and lactobacillus 3%. The yoghourt with excellent flavor was prepared by fermentation at 42 ℃ for 4 h.