Preparation of Quail Egg Fermented Milk Beverage

doi:10.7506/spkx1002-6630-200924110

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 480-483.doi: 10.7506/spkx1002-6630-200924110

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Preparation of Quail Egg Fermented Milk Beverage

MA Cheng-jin1，HUANG Qun1，YAO Mao-jun1，SUN Shu-guo1，XIE Gui-ping1，MA Mei-hu2

(1. Institute of Food Science, Jishou University, Jishou 416000, China；
2. Subsidiary Research Center of National Egg Processing, Huazhong Agricultural University, Wuhan 430070, China)

Received:2009-08-24 Online:2009-12-15 Published:2010-12-29
Contact: MA Cheng-jin1 E-mail:Machengjin368@126.com

Abstract

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

CLC Number:

TS253.4

MA Cheng-jin1，HUANG Qun1，YAO Mao-jun1，SUN Shu-guo1，XIE Gui-ping1，MA Mei-hu2. Preparation of Quail Egg Fermented Milk Beverage[J]. FOOD SCIENCE, 2009, 30(24 ): 480-483 https://doi.org/10.7506/spkx1002-6630-200924110

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Preparation of Quail Egg Fermented Milk Beverage

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