酸蛋奶冰淇淋

Ice cream of egg containing yoghurt

确定了生产酸蛋奶冰淇淋的配方和工艺路线 :以新鲜鸡蛋、牛奶、白砂糖等为主要原料 ,通过适当的处理后添加乳酸菌发酵成酸凝蛋乳 ,再与普通冰淇淋液混合搅拌后凝冻可制成酸蛋奶冰淇淋。叙述了产品保藏过程中的变化。

The process of a new kind of ice cream containing live lactic bacteria was studied. The ingredients (comprising liquid whole egg, milk, sugar,etc.)were sterilized and cultured to from egg containing yoghurt (also named “sour curdling egg milk”). The ice cream was made when the yoghurt was properly mixed with ingredients of ordinary ice cream, homogenized, aged and frozen. This product is stable during more than three months'storage under -18?℃.