Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 1
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- Pages.47-55
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- 1995
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- 0367-6293(pISSN)
Preparation and Characteristics of Yogurt from Milk Added with Soy Milk and Brown Rice
두유와 현미를 첨가한 요구르트의 제조 및 특성
- Jeoun, Ki-Suk (Department of Food & Nutrition, Kyungwon University) ;
- Kim, Youn-Jung (Department of Food & Nutrition, Kyungwon University) ;
- Park, Shin-In (Department of Food & Nutrition, Kyungwon University)
- Published : 1995.02.01
Abstract
New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at
우유에 두유와 현미를 각각 또는 혼합 첨가하고, 4종(Lactobacillus bulgaricus, Lactobacillus acidophilus, Leuconostoc mesenteroides, Streptococcus thermophilus)의 젖산균을 단독 또는 혼합 배양하여 curd상 요구르트를 만들고, 두유와 현미의 첨가가 젖산균의 생육과 산생성, 당도 및 요구르트의 품질(관능성 및 저장성)에 미치는 영향을 조사하였다. 두유와 현미의 혼합 첨가로 인해 요구르트의 젖산균 증식과 산생성이 대조군(우유 요구르트)보다 현저하게 촉진되었으며, 특히 Leuconostoc mesenteroides와 Streptococcus thermophilus를 혼합 배양한 경우에 산생성이 가장 우수하여 산도가 2.268%, pH가 4.2이었고, Lactobacillus acidophilus와 Leuconostoc mesenteroides를 혼합 배양한 경우에 생균수가 가장 높아