【摘要】 以鸡蛋和鲜牛奶(或奶粉)、白砂糖为主要原料,在确定培养温度的前提下,通过L9(34)正交实验,研究了稳定剂的种类和数量、蛋液替代度、蛋的稀释倍数、加糖量及接种量等对酸凝蛋乳质量的影响。结果表明,w(明胶)=0.8%(或0.2%瓜尔豆胶+0.1%果胶)、w(蛋液)=40%、m(蛋液)∶m(H2O)=1∶5、w(糖)=7%、w(菌种)=3%时,酸奶质量最佳。更多还原

【Abstract】 Under the given incubating temperature,egg,fresh milk(or milk powder) and sugar are used as main materials to make egg-yogurt.The paper explores the effects of the kinds and the amount of stabilizers,the substitution of egg, the dilution times of egg,the amount of sugar and the inoculation on the of quality egg-yogurt by L9(34) orthogonal experiment.The results indicate that the quality of egg-yogurt is the best when w(glutin) is 0.8%(or 0.2% guar gum+0.1% pectin),w(the substitution of egg) is 40%,and m(the substitution of egg): m(H2O) is 1:5 with 7% of sugar and 3% of inoculation.更多还原