摘要
以蛋黄和牛乳为主要原料,研制出一种营养丰富、均衡、有蛋黄风味的乳酸饮料。在研究中确定了主要工艺流程,并通过发酵菌种选育驯化、发酵条件试验、物料配比确定、稳定剂筛选和正交实验,优选出最佳配方以及对影响制品质量的其他因素进行了探讨。
Using egg yolk and milk as the main raw material, the auther developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk. After a long time of study, we find a main technological process. Through many experiments, such as orthogonal test, the raising of culture, the ascertaining of technique condition, certain proportion of ingredients and proper choice of the stabilizer. We select the best direction and discuss the factors which would affect the quality of products.
出处
《食品科技》
CAS
北大核心
2004年第5期55-58,共4页
Food Science and Technology
关键词
鸡蛋黄
乳酸菌
发酵
正交实验
乳酸饮料
egg yolk
lactic acid bacteria
fermentation
orthogonal test
lactic acid beverage
