摘要
发酵型蛋奶集牛奶、鸡蛋和乳酸菌的精华,将全脂奶粉、脱脂奶粉、鸡蛋、蔗糖按一定比例进行预处理后,接入菌种,42℃下发酵5￣6h,即可制得组织细腻、酸甜爽口、香味协调的营养保健型鸡蛋酸奶。
Yogurt-with-egg contains the quintessence of the milk, egg and LAB. After pretreatment of all the ingredients, and being fermented by LAB under 42℃ for 5-6h, a nutritive and healthy care with smooth texture, sour and sweet, and fragrant smell yogurt-with-egg was created.
出处
《乳业科学与技术》
2006年第4期172-173,共2页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
发酵型蛋奶
研制
yogurt-with-egg
development
