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)
  • 고영태 (덕성여자대학교 식품영양학과) ;
  • 이은주 (덕성여자대학교 식품영양학과)
  • 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 $72.0{\sim}82.4%$ and that after freeze dying $10.0{\sim}20.4%$. When sensory properties of original fermented samples were compared with those of freeze dried/reconstituted samples, sensory properties of original samples were generally better than those of freeze dried/reconstitute samples. However, the reconstitution property and the acceptability of freeze dried samples were good. Volatile aroma compounds in original fermented samples were reduced during freeze drying. The reduction degree of volatile aroma compounds varied with sample.

Keywords

lactic acid bacteria;egg white powder;freeze drying