蛋乳发酵饮料的工艺优化及品质评价

以鸡蛋全蛋液和脱脂奶粉为主要原料，干酪乳杆菌（Lactobacillus casei）为发酵剂，采用单因素试验及响应面设计优化蛋乳发酵饮料工艺参数。结果表明，最优工艺参数为：发酵时间17 h，鸡蛋液添加量6.3%，接种量2.0%。在此优化条件下，蛋乳发酵饮料感官评分最高为91.6分。组织细腻，颜色均匀呈淡黄色，有发酵饮料特有的香味和滋味。蛋乳发酵饮料的品质分析结果表明，蛋白质含量为3.40%、脂肪含量为1.60%、酸度为70 °T、pH值为4.45，乳酸菌活菌数＞106 CFU/mL，符合GB/T 21732—2008《含乳饮料》中相关指标要求。

Process optimization and quality evaluation of fermented egg-milk beverage

Using whole egg liquid and skimmed milk powder as main raw materials, and Lactobacillus casei as fermentation starter, the process parameters of fermented egg-milk beverage were optimized by single-factor tests and response surface design. The results showed that the optimum process parameters were fermentation time 17 h, egg liquid addition 6.3%, and inoculum 2.0%. Under the optimal conditions, the sensory score of fermented egg-milk beverage was the highest of 91.6. The product had delicate texture and uniform yellowish color, with the characteristic aroma and flavor of fermented beverage. The quality indexes of fermented egg-milk beverage were evaluated. The results showed that the protein content, fat content, acidity and pH was 3.40%, 1.60%, 70 °T, 4.45, and the number of living lactic acid bacteria, respectively, which met the relevant index requirements in GB/T 21732—2008 "milk-containing beverage".