| 鸡蛋酸乳制品的研制 |
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| 引用本文： | 吕玉珍,张爽,卞勇,郝卫民. 鸡蛋酸乳制品的研制[J]. 金陵科技学院学报, 2011, 27(1): 86-92 |
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| 作者姓名： | 吕玉珍 张爽 卞勇 郝卫民 |
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| 作者单位： | 黑龙江农业职业技术学院,黑龙江佳木斯,154007 |
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| 基金项目： | 黑龙江省教育厅高职高专院校科学技术研究项目(11515096) |
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| 摘 要： | 以鸡蛋和鲜牛奶(或奶粉)、白砂糖为主要原料,在确定培养温度的前提下,通过L9(34)正交实验,研究了稳定剂的种类和数量、蛋液替代度、蛋的稀释倍数、加糖量及接种量等对酸凝蛋乳质量的影响。结果表明,w(明胶)=0.8%(或0.2%瓜尔豆胶+0.1%果胶)、w(蛋液)=40%、m(蛋液)∶m(H2O)=1∶5、w(糖)=7%、w(菌种)=3%时,酸奶质量最佳。
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| 关 键 词： | 鸡蛋 酸奶 牛奶 |
Trituration of Egg-yogurt |
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| LV Yu-zhen,ZHANG Shuang,BIAN Yong,HAO Wei-min. Trituration of Egg-yogurt[J]. Journal of Jinling Institute of Technology, 2011, 27(1): 86-92 |
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| Authors: | LV Yu-zhen ZHANG Shuang BIAN Yong HAO Wei-min |
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| Affiliation: | LV Yu-zhen,ZHANG Shuang,BIAN Yong,HAO Wei-min(Heilongjiang Agricultural Vocational and Technical College,Jiamusi 154007,China) |
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| Abstract: | Under the given incubating temperature,egg,fresh milk(or milk powder) and sugar are used as main materials to make egg-yogurt.The paper explores the effects of the kinds and the amount of stabilizers,the substitution of egg, the dilution times of egg,the amount of sugar and the inoculation on the of quality egg-yogurt by L9(34) orthogonal experiment.The results indicate that the quality of egg-yogurt is the best when w(glutin) is 0.8%(or 0.2% guar gum+0.1% pectin),w(the substitution of egg) is 40%,and m(the... |
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| Keywords: | egg yogurt milk |
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