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頁籤選單縮合
題名 | 含鴨蛋白液的酸凝酪類製品之試製=Preparation of a Yogurt-like Product Containing Duck Egg White |
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作者姓名(中文) | 蘇和平; 林慶文; 高聖瑩; | 書刊名 | 食品科學 |
卷期 | 24:5 1997.10[民86.10] |
頁次 | 頁531-549 |
分類號 | 473.75 |
關鍵詞 | 酸凝酪; 鴨蛋白; 鮮乳; 乳酸菌; Yogurt; Egg white; Milk; Lactic acid bacteria; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要將已分離蛋黃後之鴨蛋白液,供作類似酸凝酪之製品,期能增加鴨蛋白液之利用性。結果顯示,以鴨蛋白液與生乳1:1比例混合後,添加脫脂乳粉4%(w/v)與蔗糖6%(w/v),經均質(1500psi,15 min)、殺菌 (65℃,30 min),冷卻至40-45℃後添加乳酸菌株 (Lactobacdlus bulgaricus) 5 % (w/v),於42℃下發酵 7 小時,即可得該發酵製品,製品具有類似酸凝酪之風味與質地。添加三仙膠 0.4~0.6 % (w/v),可增加產品之滑潤慼,同時可大幅提昇其安定性。鴨蛋白液的取代量以70 % (v/v)以下為宜。取代量愈高,製品之酸度降低,pH值上升,且殺菌過程中熱凝固現象加劇,影響製品之質地與風味。 |
英文摘要 | In this study, a yoghurt-like product was produced using duck egg white separated from the yolk. The purpose is to increase the utility of duck egg white. First, 496 (w/v) skimmilk powder and 6% (w/v) sucrose were mixed in a 1:1 ratio with duck egg white and milk. The mixture was then homogenized(1500psi) for t5 min, pasteurized (65℃) for 30 min, inoculated with 5% (w/v) lactic acid bacteria (Lactobacillus bulgaricus ) and allowed to ferment for 7 hr at 42℃ The final product of a yoghurt-like flavor and texture edible food was obtained. By adding 0.4 %~0.6% (w/v) xanthan gum as a stabilizer the smooth texture and stability of the product was improved. The substitution of duck egg white in the system should be controlled below 70%(v/v), otherwise the acidity of product will decrease with the pH increases and the degree of coagulation accelerates after pasteurization. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。