Study on processing of cholesterol-degraded and deodorized fermented whole egg beverage

Processing of cholesterol-degraded and deodorized fermented whole egg beverage was studied,which made from fresh whole eggs with fermentation of lactobacillus and yeast.Results showed that special odor of egg can be eliminated and flavor can be improved effectually by fermentation of yeast,cholesterol degradation rate can be improved to 30.02% by fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus which had been orientationally induced and trained,the optimal parameters of fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus were:fermentation time,concentration of glucose and inoculation amount were respectively 60h,1.25% and 4%.