Effects of Stabilizer on the Storage of Andong sikhe using Lactic Acid Bacteria and Yeast

안정제에 의한 젖산균 및 효모를 이용한 전통 안동식혜의 저장

  • Kim, Sung (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Jun-Ho (Department of Food Science and Technology, Yeungnam University) ;
  • Jo, Kook-Young (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Ku-Mok (Department of Food and Nutritient, Changwon Junior College) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 김성 (영남대학교 식품가공학과) ;
  • 손준호 (영남대학교 식품가공학과) ;
  • 조국영 (영남대학교 식품가공학과) ;
  • 손규목 (창원전문대학) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1998.12.01

Abstract

Lactobacillus bulgaricus LBS 47 and Saccharomyces serevisiae SCS 5 were selected for pure culture inoculation in the fermentation. The effects of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during fermentation of traditional Andong sikhe. Among the stabilizers added to the traditional Andong sikhe the Na-alginate appeared to be the best. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1 % level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability negatively. The viscosity of the product fermented with the CMC and Na-alginate addition reached the maximum on the 2nd day of fermentation, while that of the homogenized Andong sikhe fermented with carrageenan reached the peak on the first day of fermentation.

Keywords

L. bulgaricus LBS 47;S. cervisiae SCS 5;andong sikhe stabilizer