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%。
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 6Oh, 1.25% and 4%.
出处
《食品科技》
CAS
北大核心
2007年第10期188-192,共5页
Food Science and Technology
基金
江西农业大学青年基金支助项目。
关键词
降解胆固醇
去腥
乳酸菌
酵母
蛋饮料
cholesterol degradation
deodorization
lactobacillus
yeast
egg beverage
