低糖型鸡蛋牛奶复合酸乳饮料的研制

鸡蛋和牛奶都是营养价值较高的食品,并且益生菌对人体健康的重要性也日益突出并得到关注。以新鲜鸡蛋和牛奶为主要原料,以甜菊糖甙为甜味剂,根据鸡蛋的特性和乳酸菌发酵牛奶的原理,通过调配、均质、杀菌、发酵等工艺,研制成一种风味好、营养价值高、外观美、具有保健作用的低糖型鸡蛋牛奶复合酸乳饮料。

Preparation of the Low Sugar Compound Yoghurt Beverage of Egg and Milk

Egg and milk are food of high nutritive value, and the importance of probiotic on human health has been in creasing and attracted great attention. On the basis of the characteristics of eggs and the principle of fermentation with Laetobacillus, the low - sugar compound yoghurt beverage of egg and milk featured by good taste, rich nutrients, beautiful appearance and health protection was made from fresh eggs and milk as main raw materials and stevioside as sweeteners through formulation, homogenization, sterilization, fermentation, etc.