一种鸡蛋牛奶发酵酸乳的研制

Development of Fermented Yogurt with Eggs and Milk

以鸡蛋、牛奶为原料,以嗜热链球菌和保加利亚乳杆菌为发酵菌种,将接种后的蛋液和牛奶混合物置于40℃条件下发酵16~18 h。利用L_9(3~3)正交试验及感官评价确定蛋液、蔗糖和蜂蜜的最佳添加量分别为25%,3%,4%,所得到的产品呈半流质液态,颜色为淡黄色,口感柔和细腻、酸甜适口,有独特的蛋香味。

Using eggs and milk as the raw materials,and Streptococcus thermophilic and Bulgaria lactobacillus as the fermentative strain. After vaccination the egg and milk mixture in 40 ℃ for 16-18 hours. The best addition amount of eggs,sugar and honey are 25%,3%,4% respectively,by the L9（3^3）orthogonal experiment and sensory evaluation. The resulting product is semi-liquid,color is pale yellow,soft texture,delicate,sweet and sour taste,unique flavor of egg.