Abstract:

Quail eggs and skim milk powder were used as materials to study the preparation processing of quail egg fermented milk beverage. The preparation processing was optimized through single factor and orthogonal experiments to be 8% sugar, 9% quail egg fluid, 10% skim milk powder, and 43 ℃ of lactic acid fermentation for 6 h. Optimal formula of compound stabilizer was 0.04% xanthan gum, 0.14% gelatin, 0.20% CMC-Na, 0.13% agar. The final products obtained under the optimal condition exhibited excellent quality and special flavor.

Key words: quail egg, lactic acid fermentation, milk beverage, processing condition