[1]陈大鹏.鸡蛋酸奶制作工艺研究[J].黑龙江农业科学,2012,(02):79-81.
　CHEN Da-peng.Study on Processing Technology of Eggs Yogurt[J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(02):79-81.
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鸡蛋酸奶制作工艺研究

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2012年02 页码: 79-81 栏目: 出版日期: 2012-02-10
Title:
Study on Processing Technology of Eggs Yogurt
文章编号:
1002-2767（2012）02-0079-03
作者:
陈大鹏
黑龙江农业职业技术学院 生物工程系，黑龙江 佳木斯 154007
Author(s):
CHEN Da-peng
Bio-engineering Department of Heilongjiang Agricultural Vocational and Technical College,Jiamusi,Heilongjiang 154007
关键词:
鸡蛋; 酸奶; 发酵工艺
Keywords:
egg; yogurt; fermentation technology
分类号:
TS252.54
文献标志码:
A
摘要:
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％。
Abstract:
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%.

参考文献/References:

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[2]范燕燕,阳辛风,叶东升，等.绿豆酸奶的研制[J].云南热带科技，2001(1):16-18.

[3]顾立众,翟玮玮.发酵食品工艺学[M].北京：中国轻工业出版社，1998.

[4]刘建福,郑玉明.余甘子凝固型营养酸乳的研制[J].食品与发酵工业，2007(4):159-163.

[5]刘娟,王广英,刘怀东.乳酸菌饮料常见的质量问题及控制措施[J].中国乳品工业，2005(4):63-65.

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相似文献/References:

[1]孙中义,刘 娣,王玉杰,等.黑龙江省鸡蛋市场价格形成与收益分析[J].黑龙江农业科学,2011,(08):44.
　SUN Zhong-yi,LIU Di,WANG Yu-jie,et al.Egg Market Price Formation andBenefit Analysis in Heilongjiang Province[J].HEILONGJIANG AGRICULTURAL SCIENCES,2011,(02):44.

备注/Memo

作者简介：陈大鹏（1979-），男，黑龙江省安达市人，硕士，讲师，从事食品微生物及发酵研究。E-mail:chendapeng2003@126.com。

更新日期/Last Update: 2014-10-26