Preparation method of low cholesterol egg yoghourt

The invention discloses a preparation method of low cholesterol egg yoghourt. The preparation method comprises the steps of adding lactobacillus plantarum ZY08 bacterium powder, a fermenting agent andxylooligosaccharide to egg cream as a raw material, and performing fermentation at 37-43 DEG C for (6+/-0.5) hours; and then performing after-ripening in low temperature environment of (4+/-0.5) DEGC for (24+/-0.5)h to obtain the low cholesterol egg yoghourt, wherein the fermenting agent consists of streptococcus thermophilus and lactobacillus bulgaricus in the bacterium quantity being 1 to 1. The egg yoghourt prepared by the method disclosed by the invention has the characteristics of being excellent in flavor and low in cholesterol. 本发明公开了一种低胆固醇鸡蛋酸奶的制备方法：在作为原料的蛋乳中加入植物乳杆菌ZY08菌粉、发酵剂和低聚木糖，先于37～43℃发酵(6±0.5)小时；然后于(4±0.5)℃的低温环境后熟(24±0.5)h；得低胆固醇鸡蛋酸奶；发酵剂由菌量为1:1的嗜热链球菌和保加利亚乳杆菌组成。采用本发明方法制备而得的鸡蛋酸奶，具有风味佳、胆固醇低的特点。