| 工艺条件对凝固型发酵蛋奶生产的影响 |
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| 引用本文： | 包惠燕,陈彤华.工艺条件对凝固型发酵蛋奶生产的影响[J].中国乳品工业,1999,27(4):26-29. |
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| 作者姓名： | 包惠燕 陈彤华 |
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| 作者单位： | 暨南大学食品科技研究中心 |
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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。原料的预处理等工艺条件对产品有显著的影响。
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| 关 键 词： | 酸凝蛋乳 凝固型 酸奶 发酵蛋奶 预处理 工艺 |
Effects of Technical Conditions on Cultured Egg-Milk(Set-Type) Production |
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| Bao Huiyan,Chen Tonghua,Cheng Weiyan,Yu Yijian,Li Yan.Effects of Technical Conditions on Cultured Egg-Milk(Set-Type) Production[J].China Dairy Industry,1999,27(4):26-29. |
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| Authors: | Bao Huiyan Chen Tonghua Cheng Weiyan Yu Yijian Li Yan |
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| Abstract: | The pretreatment of the ingredients of a cultured egg-milk product(comprising 20% liquid whole egg, 8% milk powder or equivalent milk, 4% dried skim milk, 6% sugar, and 0.2% stabilizer), based upon the fermentation with mixed lactic acid bacteria, and other technical conditions were studied, an optimal processing technology of the product was set up. |
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| Keywords: | cultured egg-milk pretreatment technics |
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