凝固型发酵蛋奶发酵和保藏过程中的参数变化

Parameter variation during fermentation and storage of egg-containing yoghourt

以新鲜鸡蛋、乳粉（或相当数量的牛奶）、白砂糖为主要原料，通过适当的预处理后添加乳酸菌发酵而制成酸凝蛋乳。原料配方和发酵温度等工艺条件对产品质量有显著的影响，采用不同配方和工艺条件发酵，有关参数在发酵和保存过程中的变化也有明显区别，由此可确定较佳的配方、工艺和保藏条件。

The ingredients and technical conditions of egg - containing yoghurt(a cultured egg - milk product containing whole egg, milk or equivalent milk powder, sugar and stabilizer) were studied, as well as the change curves of some parameters during fermentation and storage of the product. An optimal processing technology of the product was thus set up.