Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 2
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- Pages.124-129
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- 1986
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- 0367-6293(pISSN)
Keeping Quality of Yogurt Beverage Prepared from Soy Protein Isolate
분리대두단백(分離大豆蛋白)으로 제조된 젖산균음료의 저장성
- Mun, Sung-Ae (Department of Food & Nutrition, Duksung Women's College) ;
- Ko, Young-Tae (Department of Food & Nutrition, Duksung Women's College)
- Published : 1986.04.01
Abstract
Soy yogurt beverage (SYB) was preapred from soy protein isolate. The effort of stabilizers or pH adjustment on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first 24 hours of storage and the sedimentation of curd could be reduced by the addition of proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SYB prepared by Lactobacillus acidophilus was kept at
본 연구는 분리대두단백으로 대두젖산균음료를 제조하여 안정제와 pH조절에 의한 커드의 침전 억제 효과를 관찰하고 미생물학적인 저장성을 조사한 것으로서 그 결과를 요약하면 다음과 같다. 대두젖산균음료의 커드는 최초 24시간 동안에 상당한 침전을 보였으며, 여기에 첨가된 CMC(0.6%이상) 또는 PGA(0.2%이상)에 의하여 커드의 침전이 현저하게 억제되었고, pH를 대두단백질의 등전점에서 멀리함에따라 커드의 침전이 다소 지연되었다. L. acidophilus로 만든 대두젖산균음료를
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