鸡蛋酸奶制作工艺研究

为拓展禽蛋的应用范围,以鸡蛋稀释液为主要原料,选用保加利亚乳杆菌和嗜热链球菌组成混合发酵剂进行乳酸发酵,研制鸡蛋酸奶工艺。通过正交试验,得出稳定剂的最佳配方为:琼脂0.1%、CMC 0.2%、明胶0.7%。采用L9(34)正交设计试验,得出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,复合增稠剂(0.1%琼脂+0.7%明胶+0.2%耐酸CMC)添加量0.3%,加糖量6%,接种量3%。

Study on Processing Technology of Eggs Yogurt

In order to expand the application range of the eggs,taking egg diluent as the main raw material,choosing Bulgaria lactobacillus and streptococcus thermophilus cultured composition culture blends to conduct lactic fermentation,the processing technology of eggs yogurt was studied.Through the orthogonal experiment,the best formula for the stabilizer was obtained:agar 0.1%,CMC 0.2%,gelatin 0.7%.Using L9(34)orthogonal experimental design,the best eggs yoghurt fermentation conditions were obtained:egg liquid degrees of substitution40%(v/v),egg dilution multiple was 5,the composite thickener(0.1% agar+0.7% gelatin+0.2% acidproof CMC)addition amount was 0.3%,sugar additive volume was 6%,inoculate volume was 3%.