摘要
以新鲜鸡蛋、酸奶为主要原料,配以白砂糖、稳定剂等辅料,运用合理的加工工艺,通过正交试验和感官评定的方法,研制出了一种风味独特、多种营养素兼容的具有保健功能的搅拌型酸奶,研究结果表明鸡蛋酸乳的最佳发酵条件为:蛋液代替度(40%,V/V),蛋稀释倍数为5,增稠剂添加量为0.2%、加糖量7%,接种量3%。对产品也进行了相应的各项理化性质、微生物指标的检验和感官进行评定,均符合标准。
With fresh eggs,yogurt as the main raw material,match with sugar and stabilizer as the auxiliary material,use reasonable processing technology,through orthogonal experiment and sensory evaluate method,and develop stir type yogurt which had a unique flavor,various nutrients and health care function,the egg yogurt was studied.The results of the study showed that the best fermentation conditions of egg yogurt： egg liquid degrees of substitution（40%,V/V）,egg dilution multiple was 5,thickener add volume was 0.2%,sugar additive volume was 7%,inoculate volume was 3%.This research had been assessed product the inspection and sensory of physical chemical properties,microbiology indicators,which conform to the standard.
出处
《食品工业》
北大核心
2012年第7期33-35,共3页
The Food Industry
关键词
鸡蛋
酸乳
工艺条件
风味
Eggs
yogurt
technology condition
flavor
