Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 5
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- Pages.1337-1344
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- 1999
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- 0367-6293(pISSN)
Freeze Drying of Lactic Acid Bacteria Fermented Food Prepared from Egg White Powder and Casein Supplemented with Growth Stimulating Agent
생육촉진물질이 첨가된 난백분말과 카제인으로 만든 젖산균 발효식품의 동결건조
- Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University) ;
- Lee, Eun-Ju (Department of Foods and Nutrition, Duksung Women's University)
- Published : 1999.10.31
Abstract
Lactic acid bacteria fermented foods were prepared from egg white powder, casein and growth stimulating agent. pH change and growth of Lactbacillus acidophilus(KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation. hardness and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented samples. Number of viable cells in original fermented samples was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented sampler was considered at 100%. survival ratio of viable cells after freezing was
본 연구에서는 난백분말과 카제인 기질에 생육촉진물질을 첨가하여 만든 젖산균 발효식품의 동결건조에 의한 젖산균 생균수의 변화, 관능성의 변화, 경도, 휘발성 향기성분의 변화를 관찰하였다. 동결 또는 동결건조에 의하여 젖산균 발효식품의 pH 거의 변화가 없으나, 생균수는 동결, 특히 동결건조 도중에 급격히 감소하였고, 동결 전의 균수를 I00%로 했을 때, 동결 후의 생존율을