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- 저자 : 박선성 ( Seon Sung Park ) (검색결과 1 건)
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Kefir grain의 접종비율과 석류농축액 또는 율무가루의 첨가량에 따른 soy Kefir의 발효특성 및 품질특성
이숙영 ( Sook Young Lee ),최재혁 ( Jae Hyuk Choi ),박선성 ( Seon Sung Park ),김익동 ( Ik Dong Kin ),윤지영 ( Ji Young Yoon ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2005 생활과학논집 Vol.21 No.-
The objectives of this study were to characterize the quality of soy kefir made from soy- milk in combination of kefir grain, with different added amounts of pomegranate extract or adlay powder as defendant. The optimum fermentation time and temperature were previously chosen based on the preliminary fermentation studies with soy kefir. The increased weight % of kefir grain was higher at higher fermentation temperature, 2.2%/hr at 23℃ for 24hrs and 2.9%/hr at 31℃ for 24hrs, respectively. The better fermentation condition for the increased weight was 31℃ for 24hrs, however, the better condition for taste and flavor was 23℃ for 18hrs. The decrease in pH values was noticed during the fermentation, while the acidity values increased. The more addition of pomegranate extract or adlay powder, the more decreased in the pH values and the more increased in the acidity values. Based on the sensory evaluation results, the following conditions were preferred. One was the soy kefir fermented at 23℃ for l8hrs with kefir grain 1% and followed by the addition of adlay powder 10% after fermentation, and the other was the soy kefir fermented with kefir grain 1% and pomegranate extract 10%. The total microbial count, the numbers of lactic acid bacteria, and yeast from the soy kefir added with kefir grain 1% and pomegranate extract 15% were 5.6×10(7), 4.8×10(8), and 1.4×10(2)CFU/ml, respectively, while those with kefir grain 1% and adlay powder 10% were 8.7×10(8), 1.5×10(8), 2.5×10(3)CFU/ml, respectively.
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