蛋花羊奶皮子配方及加工工艺研究

Study on Formula and Processing technique of Goat Milk Oromu with Eggs

通过改进传统奶皮的加工工艺,研究开发出一种营养价值更加全面,外观和风味更好,更易吸收的新型鸡蛋花羊乳奶皮子。本研究以新鲜山羊奶和鸡蛋为主要原料,通过正交试验筛选出了蛋花奶皮子的最佳制作工艺以及原料配方。试验得出:(1)蛋花奶皮子最佳制作工艺:原料乳→过滤、灭菌→均质→加热翻扬搅拌(90℃,2h)→加入鸡蛋糊(2%)→轻搅混匀→保温(4-6h)→停止加热使其自然冷却(约12h)→从锅中倒出奶皮子→干燥→冷藏。(2)蛋花奶皮子最佳原料配方:新鲜羊奶98%,鸡蛋添加量2%,新鲜羊奶≥3.5 kg。研制的新型羊乳制品不仅含有人体所需的亚油酸和亚麻酸,而且还有丰富的DHA和卵磷脂,健脑益智,改善各个年龄组的记忆力,具有丰富的营养价值。

A new goat milk oromu with eggs that is more nutrition, better presentation and flavor, easier to be absorbed was developed by improving traditional processing technique of oromu. Fresh goat milk and eggs were the main raw materials, orthogonal test method was adopted to select optimal making technology and formula for the production of goat milk oromu with eggs. The results showed that ： （1）The best production processing： raw milk →filter and sterilize →homogenize→heat and stir （90℃, 2 h） →add eggs paste （2%） →stir and mix lightly→heat insulation （4 -6 h） →stop heating and natural cool （about 12 h） →pour oromu from the pot →dry→cold storage ; （2） The best formula： 98% fresh goat, 2% eggs, the weight of fresh goat ≥ 3.5 kg. This new type goat milk not only contained linoleic acid and linolenic acid needed by human body, but also was rich in DHA and lecithin of brain and can improve memory in all age groups, it possesses abundant nutritive value.