The invention relates to a method for preparing
cholesterol reducing eggnog fermenting drink by utilizing
lactobacillus and microzyme which produce
bile salt hydrolase, belonging to a functional drinkwhich is prepared from the following ingredients: 15% of
whole egg pulp, 35% of milk, 7% of saccharose, 0.3% of CMC-Na. and 0.2% of carrageenin, wherein the ratio of the raw materials (the whole eggplug and the milk) to water is 1:1 (W / V). The primary
fermentation condition is described as following:
streptococcus thermophilus Tx,
Lactococcus lactis subsp.lactis KS4 and
Lactobacillus casei KL1 are mixed in proportion of 1:1:1, the inoculum size is 3%, and then the mixture is fermented for 8h at the temperature of 43 DEG C. The secondary
fermentation condition is described as following:
Kluyveromyces marxianus M3 and K1 are compounded in proportion of 1:1 or the inoculum size of the
single strain is 1%, and then the composite is fermented for 24-26 h at the temperature of 30 DEG C (mixture strain) or 32-34 DEG C; after
ripening is carried out for 1 day at the temperature of 4 DEG C, the reducing rate of
raw material cholesterol reaches as high as 89.3%. By utilizing the characteristics of strain high-yielding BSH, exopolysaccharide and the like, the invention has the efficiencies of immunological regulation,
cholesterol reducing, tumor prevention and the like, and the problem of egg smell is not only solved, but also the content of
raw material cholesterol is efficiently reduced through egg pulp proper sterilization and eggnog secondary
fermentation. The eggnog drink preparedby the invention has simple fermentation process, short period and lower cost and is suitable for industrialized production.