| 摘要 |
PURPOSE: Lactic acid fermented eggs and a producing method thereof are provided to reduce the antigenicity of egg protein, and to improve the functionality of the eggs. CONSTITUTION: A producing method of lactic acid fermented eggs comprises the following steps: mixing 100 parts of uniformly filtered whole eggs by weight, 100-200 parts of purified water by weight, 25-35 parts of saccharide by weight, and 0.4-0.5 parts of sodium citrate by weight; heating the mixture at 72-83 deg C; and injecting 0.0001-0.001wt% of lactobacillus into the heated mixture, and fermenting the mixture for 5-7 hours at 38-42 deg C. |
