Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract

백년초 젖산 발효액을 이용한 젤리의 제조

Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.

Glucomannan과 κ-carrageenan을 혼합하여 액상과당, 해조칼슘, 유기산, 백년초 열매 추출액의 젖산 발효액을 첨가한 젤리를 제조하였다. 백년초 열매 추출액의 젖산발효액은 pH 3.12, 적성산도 1.15%(lactic acid, v/v), 2.7×10/sup 9/CFU/mL의 젖산균을 포함하며 L값 19.6, a값 12.3, b값 1.4를 나타내었다. 젤리 제조시에 백년초 발효액을 4%첨가하였을 때, 견고성은 약간 낮지만 탄력성이 높은 부드러운 젤리의 제조가 가능하였고, 젤리의 색과 맛에서도 좋은 기호도를 나타내었다. 유기산 중 citric acid를 0.25%(v/v) 첨가했을 때 견고성과 탄력성이 좋은 젤리를 형성한 반면, ascorbic acid를 0.25%(v/v) 첨가했을 때는 푸딩과 같은 부드러운 젤리가 형성되었다. κ-carageenan농도에 따른 젤리의 제조에서 0.75%의 κ-carrageenan을 첨가했을 때 젤리의 견고성과 brittleness가 높았고, 0.9% 첨가시에는 오히려 젤리의 견고성이 감소하였다. 관능검사 결과, 0.25%의 citric acid와 30%의 액상과당을 함유하며 0.15%의 glucomannan과 0.6% 또는 0.75%의 κ-carrageenan을 혼합한 젤리의 전반적인 선호도가 높았다.