Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 1
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- Pages.45-50
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- 1985
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- 0367-6293(pISSN)
Keeping Quality of Yogurt Beverage Prepared from Soy Protein Concentrate
농축대두단백(濃縮大豆蛋白)으로 제조된 유산균음료의 저장성
- Paik, In-Sook (Department of Food and Nutrition, Duksung Women's College) ;
- Lim, Sook-Ja (Department of Food and Nutrition, Duksung Women's College) ;
- Ko, Young-Tae (Department of Food and Nutrition, Duksung Women's College)
- Published : 1985.02.28
Abstract
Soy yogurt beverage(SYB) was prepared from soy protein concentrate and the effect of stabilizers on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first one hour of storage and the sedimentation of curd was reduced by the addition of CMC of over 0.6%, PGA of over 0.2% or Na-alginate of over 0.05%. SYB could be kept for 66 days at
본 연구는 농축대두단백으로 대두유산균음료를 제조하여 안정제에 의한 커드의 침전 억제효과와 미생물학적인 저장성을 조사한 것으로서 그 결과를 요약하면 다음과 같다. 대두유산균음료의 커드는 0시간부터 1시간 사이에 상당한 침전을 보였으며, 여기에 첨가된 CMC(0.6% 이상), PGA(0.2% 이상) 또는 Na-alginate(0.05% 이상)에 의하여 커드의 침전이 현저하게 억제되었다. 대두유산균음료를
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