| 凝固型发酵蛋奶发酵和保藏过程中的参数变化 |
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| 引用本文： | 包惠燕,陈彤华,李炎,余毅坚.凝固型发酵蛋奶发酵和保藏过程中的参数变化[J].现代食品科技,2000,16(1):3-5. |
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| 作者姓名： | 包惠燕 陈彤华 李炎 余毅坚 |
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| 作者单位： | 暨南大学食品科技研究中心,广州,510632 |
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| 摘 要： | 以新鲜鸡蛋、乳粉(或相当数量的牛奶)、白砂糖为主要原料,通过适当的预处理后添加乳酸菌发酵而制成酸凝蛋乳.原料配方和发酵温度等工艺条件对产品质量有显著的影响,采用不同配方和工艺条件发酵,有关参数在发酵和保存过程中的变化也有明显区别,由此可确定较佳的配方、工艺和保藏条件.
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| 关 键 词： | 发酵蛋奶 工艺 参数 |
| 修稿时间： | 1999-09-24 |
Parameter variation during fermentation and storage of egg-containing yoghourt |
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| Boa Huiyan et al..Parameter variation during fermentation and storage of egg-containing yoghourt[J].Modern Food Science & Technology,2000,16(1):3-5. |
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| Authors: | Boa Huiyan |
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| Affiliation: | Boa Huiyan et al. |
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| Abstract: | The ingredients and technical conditions of egg - containing yoghurt(a cultured egg - milk product containing whole egg, milk or equivalent milk powder, sugar and stabilizer) were studied, as well as the change curves of some parameters during fermentation and storage of the product. An optimal processing technology of the product was thus set up. |
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| Keywords: | egg-containing yoghurt technics parameter |
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