Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 2
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- Pages.143-148
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- 1984
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- 0367-6293(pISSN)
Manufacture of Yogurt from Soy Protein Concentrate
농축대두단백(濃縮大豆蛋白)을 이용한 요구르트의 제조
- Yoo, Ji-Chang (Department of Foods and Nutrition, Duksung Women's College) ;
- Lim, Sook-Ja (Department of Foods and Nutrition, Duksung Women's College) ;
- Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's College)
- Published : 1984.06.30
Abstract
The effects of various nutrients added to soy protein concentrate (SPC)-yogurt on the growth of Lactobacillus acidophilus and the flavor of SPC-yogurt were investigated. Soy milk was prepared from SPC (4.2% as protein) and various nutrients. One hundred ml of the prepared soy milk was given proper heat treatment, inoculated with 2.5ml of 24 hr-old culture, and incubated for 24 hr at
본 연구에서는 SPC-yogurt에 첨가되는 여러가지 당(糖)과 발육촉진물이 L.acidophilus의 생육에 미치는 영향을 관찰하고, 제조된 yogurt의 flavor를 조사하였다. Soy milk를 SPC(단백질 4.2%)와 여러가지 당(糖) 및 발육촉진물질로 제조하였고 준비된 Soy milk 100ml를 적절히 가열살균후 24시간 배양된 유산균 2.5ml를 접종하고
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