Lactic Acid Bacteria Fermentation To Reduce The Cholesterol In The Egg Yolk Liquid And The Preparation Of Mayonnaise

Nowadays,with the gradually improvement of living standard,consumer demand for food nutritbn is increasing and constantly changing of dietetic structure,the people ingestion of excessive cholesterol food cause atherosclerosis,serious hypercholesterolemia and cardiovascular disease,it has been threatening the human health seriously.The dietary food cholesterol have been listed as the pesticide residue after another to make consumer unease risk factors.So boking for ways to reduce the cholesterol in food has been a subject focus in medicine of food.1.Lower cholesterol screening of lactic acid bacteria.Provided 5 kinds of lactobacillus well be cultivated differently in the egg yolk,and resear on different conditions of cholesterol degrading by all the strains and analysis.3 stub lactobacillus which have stronger ability to degrade cholesterol content were sieved,Bacillus acidophilus?Streptococcus thermophilus and Bifidobacterium bifidum,the degradation rate of cholesterol is 26.03%?20.38%?27.07%.2.Cholesterol lowering conpound lactobacilli determined.The cholesterol lowering effect of better screening three lactic acid conplex,determine the optimal ratio of complex strain(Strepococcus thermophilus:Lactobacillus acidophilus:Bifidobacterium)1:2:1.For being declined cholesterol effective siroerior hybrid the germ grow,through the corresponding surfece factors fermentation time(A),inoculation quantity(B),bile salt concentration(C).With the cholesterol decline a solution rate for index sign,make sure that inoculation is 3%,fermentation time is 24h,bile salt concentration 3g/L,the rate of cholesterol degrading is 31.2%.3.the analysis the functional properties of reconstituted liquid egg were researched.Solubility decreased with an increase in yolk egg ratio.Emulsifying increased on the contrary.the foaming,rheology and texture of thermosetting gel showed different trends.4.the end is tower cholesterol to the egg excellent craft parameter.Indicator for emulsifieation and sensory evaluation,through the corresponding surface experiment,the best formulas was as follow:70%salad oil content,14%low cholesterol egg yolk liquid,10%the vinegar,1.4%salt content,2%sugar content,0.2%mustard amount 0.3%mono sodium glutamate content,0.3%white pepper,0.2%ginger powder,03%vanillin content.The nade of mayonnaise with slight lactic acid fermentation flavor,it taste tender delicate part,surface smooth,mellow taste.