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초록보기
함초 추출물 분말을 0%∼0.4% (w/v) 농도별로 skim milk에 첨가하여 혼합균주인 Lactobacillus acidophilus, Streptococcus thermophillus 및 Bifidobacterium longum를 전배양 한 starter를 접종하여 37 에서 6시간까지 발효시키면서 배양시간에 따른 pH, 적정산도, 점도, 유산균 수 측정 및 관능검사를 실시하였다. 함초 분말 0.1% 첨가구에서 6시간 배양 후 가장 많은 유산균수(9.23 log CFU/ml)를 나타내었고, 가장 높은 산 생성 능력(pH 4.23, 적정산도 0.64%)을 보였다. 발효유의 점도 측정에서도 함초 분말 0.1% 첨가구에서 1,365 cps로 가장 높게 나왔다. 함초 분말 첨가 발효유의 선호도 조사에서는 0.1% 첨가구에서 가장 좋은 것으로 나타났다. 6 12일간 발효유 저장 기간 중 저장기간 경과와 함께 pH 및 생균수는 약간씩 낮아지는 경향을 보였고, 산도는 약간씩 증가하는 경향을 보였다. 이상과 같이 함초 추출물 분말 첨가 발효유 제조에서 기호성과 품질 특성을 고려해 볼 때 0.1% 첨가가 가장 이상적인 것으로 사료되어진다.
Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0～0.4% (w/v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37℃ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6℃ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.
Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0～0.4% (w/v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37℃ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6℃ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.
권호기사
참고문헌 (34건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | (1999) Effect of fermented milk containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans, | 미소장 |
| 2 | (1992) Effect of storage period of rice on quality of rice added yokurt, | 미소장 |
| 3 | (2000) Preparation of yogurt added with green tea and mugwort tea and quality characteristics, | 미소장 |
| 4 | (2002) Hypoglycemic and antioxidant effect of dietary Hamcho powder in streptozotocin-induced diabetic rats, | 미소장 |
| 5 | (2004) Hypoglycemic effect of mushroom fermented milk in streptozotocin-induced diabetic rats, | 미소장 |
| 6 | (2004) Effect of chlorella extract on quality characteristics of yogurt, | 미소장 |
| 7 | (1990) Antitumor effect and immunology activity seaweeds toward sarcoma-180, | 미소장 |
| 8 | (2003) Preparation of yogurt supplemented with sweet persimmon powder and quality characteristics, | 미소장 |
| 9 | (2000) Preperation of yogurt from milk added purple sweet potato powder, | 미소장 |
| 10 | (1957) Multiple range test for correlated and heteroscedastic means, | 미소장 |
| 11 | (1972) Quality evaluation of yogurt produced commercially in Ontario, | 미소장 |
| 12 | (2003) Antioxidative effect of Salicornia herbacea L grown in closed sea beach, | 미소장 |
| 13 | (2003) Antioxidative effect of glasswort on the lipid oxidation of pork, | 미소장 |
| 14 | (1986) The strategies of Salicornia herbacea and Suaeda japonica for coping with environmental fluctuation of salt marsh, | 미소장 |
| 15 | (1995) Preparation and characteristics of yogurt from milk added with soy milk and brown rice, | 미소장 |
| 16 | (2003) The effect on the quality of yogurt added water extracted from sea tangle, | 미소장 |
| 17 | (2002) Studies on pharmacological effects of glasswort (Salicornia herbacea L.). , | 미소장 |
| 18 | (1980) Physiological action of alginic acid, | 미소장 |
| 19 | (2000) Effect of administration of fermented milk containing whey protein concentrate to rats and healthy men on serum lipid and blood pressure, | 미소장 |
| 20 | (2001) Effect of sea tangle extract on activities of glucokinase and hexokinase in alloxan-induced diabetic mellitus mice, | 미소장 |
| 21 | (1997) Preparation and characteristics of yogurt from milk and added box thorn (Licium Chinesis Miler). , | 미소장 |
| 22 | (2000) Studies on the manufacture of adlay yogurt, | 미소장 |
| 23 | (1973) Confusion about yogurt compositional and otherwise, | 미소장 |
| 24 | (2002) Characteristics of curd yogurt from milk added with Maesil (Prunus mume). , | 미소장 |
| 25 | (2001) Effect of fiber-rich sea mustard feeding on AOM-induced colon aberrant crypt formation and colonic cell proliferation in Sprague Dawley rats, | 미소장 |
| 26 | (1996) A study on the development of high-fiber supplements for the diabetic patients -Effect of seaweed supple-mentation on the lipid and glucose metabolism in strep-tozotocin-induced diabetic rats, | 미소장 |
| 27 | (2002) Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) , | 미소장 |
| 28 | (1998) Effect of sea tangle and hypoglycemic agent on lipid metabolism in diabetic rats, | 미소장 |
| 29 | (1999) Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organisms, | 미소장 |
| 30 | (1989) A yokurt like product development from rice by lactic acid bacteria, | 미소장 |
| 31 | (1993) Studies on the preparation of yokurt from milk and sweet potato or pumpkin, | 미소장 |
| 32 | (1994) Preparation of yogurt added with potato and its characteristics, | 미소장 |
| 33 | (2002) Effect of long-term in take of milk products on blood pressure in hypertensive rats, | 미소장 |
| 34 | (1994) Effect of milk whey and its fermentation products by lactic acid bacteria on mitochondrial lipid peroxide and hepatic injury in bile duct-ligated rats, | 미소장 |
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