구기자, 구기엽 및 지골피를 첨가한 요구르트의 발효 특성

• 발행기관: 한국축산식품학회
• 저자명: 조임식 배형철 남명수
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제3호, 250~261쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.09.30

영문 초록

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.74%, 5.80×10^(6) cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10~5.06, titratable acidity 0.98~1.27%, 1.80~9.60×10^(7) cfu/ml of viable cell dounts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027~1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5~6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.5~1.0% concentration.

키워드

Lycii fructus Lycii folium Lycii cortex yogurt fermentation