| 降胆固醇去腥发酵型全鸡蛋饮料加工研究 |
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| 引用本文： | 尹忠平,洪艳平,李冬文,上官新晨. 降胆固醇去腥发酵型全鸡蛋饮料加工研究[J]. 食品科技, 2007, 32(10): 188-192 |
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| 作者姓名： | 尹忠平 洪艳平 李冬文 上官新晨 |
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| 作者单位： | 1. 江西农业大学食品科学与工程学院,植物资源开发与利用研究室,南昌,330045
2. 江西财经大学,南昌,330045 |
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| 基金项目： | 江西农业大学青年基金支助项目 |
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| 摘 要： | 以新鲜鸡蛋为主要原料,利用乳酸菌和酵母发酵作用加工降胆固醇去腥发酵全鸡蛋饮料。结果表明:啤酒酵母能较好地去除蛋腥味和改善风味,经定向诱导驯化的嗜热链球菌和保加利亚乳杆菌复合发酵对胆固醇的降解率可达30.02%,发酵优化工艺条件为:发酵时间60h、葡萄糖用量1.25%、和接种量4%。
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| 关 键 词： | 降解胆固醇 去腥 乳酸菌 酵母 蛋饮料 |
| 文章编号： | 1005-9989(2007)10-0188-04 |
| 修稿时间： | 2007-04-04 |
Study on processing of cholesterol-degraded and deodorized fermented whole egg beverage |
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| YIN Zhong-ping,HONG Yan-ping,LI Dong-wen,SHANGGUAN Xin-chen. Study on processing of cholesterol-degraded and deodorized fermented whole egg beverage[J]. Food Science and Technology, 2007, 32(10): 188-192 |
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| Authors: | YIN Zhong-ping HONG Yan-ping LI Dong-wen SHANGGUAN Xin-chen |
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| Abstract: | Processing of cholesterol-degraded and deodorized fermented whole egg beverage was studied,which made from fresh whole eggs with fermentation of lactobacillus and yeast.Results showed that special odor of egg can be eliminated and flavor can be improved effectually by fermentation of yeast,cholesterol degradation rate can be improved to 30.02% by fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus which had been orientationally induced and trained,the optimal parameters of fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus were:fermentation time,concentration of glucose and inoculation amount were respectively 60h,1.25% and 4%. |
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| Keywords: | cholesterol degradation deodorization lactobacillus yeast egg beverage |
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