EGG WITH REDUCED ANTIGENICITY OF EGG PROTEINS BY SODIUM LACTATE, HEAT TREATMENT AND LACTIC ACID FERMENTATION AND PRODUCING METHOD FOR THE SAME

摘要

PURPOSE: lactic acid fermented egg and its manufacturing method, to reduce antigenic egg protein, to improve functional Egg. ;CONSTITUTION: the production method of lactic acid fermented egg sequentially includes the following steps: the shell egg weight of the uniform filtering of 100 parts by weight of mixing, the pure water weight of 100-200 parts by weight, 25-35 parts by weight sugar weight % and 0.4-0.The sodium citrate weight of 5 parts by weight; The mixture is heated at 72-83 degrees Celsius; And the mixture 0. into heating is injected0001-0.The lactic acid bacteria of 001wt% is fermented 38-42 degrees Celsius of mixture 5-7 2 hours. ;The 2013 of copyright KIPO submissions