鸡蛋酸奶研制

Preparation of a Yogurt -like product Cantaining Egg Jiangxi Agricultuaral University

本研究以鸡蛋为原料,对蛋乳的配比、发酵剂、蔗糖量、培养温度、增稠剂及工艺等进行探讨,研制出营养丰富、口感良好的乳酸菌发酵鸡蛋酸奶.

After having studied on the influence of the ratio of egg to milk, fermention adjunct, the mount of sucrose, culture temperature and the thickening agent upon the quality of the product, the authors then successfully prepared a yogurt -like product containing egg which is nutritions and has a good mouthfeel.