醋蛋液是一种民间流传的食疗偏方，将洗净的鸡蛋浸泡在纯天然酿造最低2年米醋中2—4天，泡好后可与白开水、蜂蜜一起调匀食用，可调整人体的酸碱平衡。
醋蛋牛奶饮料的研制_食品科学_毕业设计论文网 关键词：醋蛋液；醋蛋牛奶饮料；稳定剂 [gap=987]Key words：Vinegar egg-juice；Drinks；stabilizer
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介绍了醋蛋液生产的渊源、生产工艺和操作要点。
The origin, processing and operation point of making vinegar egg-juice was introduced in this paper.
采用传统泡制工艺泡制醋蛋液，用胃蛋白酶-胰酶复合酶体系水解醋蛋液。
Vinegar-egg juice was made by traditional measures, hydrolyzed by pepsin-pancreatin system.
醋蛋和花生都含有特殊的营养成分，用醋蛋液浸泡的花生具有多种保健功能。
Both peanut and vinegar egg have the special nutrients. The peanut soaked with the vinegar egg liquid has health protection functions.
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