발효두유분말의 발효 및 건조조건에 따른 젖산균 생육의 변화 : Change of Lactic Acid Bacteria Growth According to the Fermentation and Drying Conditions of Fermented Soymilk Powder
- 주제(키워드) 동결건조 , 유산균
- 발행기관 고려대학교 생명환경과학대학원
- 지도교수 김세헌
- 발행년도 2010
- 학위수여년월 2011. 2
- 학위구분 석사
- 학과 생명환경과학대학원 식품공학과
- 세부전공 식품가공학 및 생물공학 전공
- 원문페이지 47 p
- 실제URI http://www.dcollection.net/handler/korea/000000025930
- 본문언어 한국어
- 제출원본 000045640388
초록/요약
Compared with milk, soy milk is high nutritional plant food. For long time, Soy and soymilk were high nutrient provider for eastern people used to vegetarian diet. Especially it is believed to be a good food for hypertension patients and lactose intolerance patients because it contains no cholesterol and lactose. Fermentation of soy milk by lactic acid bacteria may give additional advantages including long term storage, better and wider applications. In this study, the soy milk was fermented with commercial lactic acid bacteria(ABT-5) and dried by freeze drying under the same condition as in bovine milk. As the acidity increased during fermentation, the viable cells of lactic acid bacteria decreased. In considering the viable cell counts and the flavor, it appeared to suitable to stop the fermentation at 0.5% titratable acidity. During freeze drying, much of cells were damaged and protective effects were observed by adding cryoprotectants. Among tested cryoprotectants, lactose showed highest effects of protection at about 2% of concentration. The moisture contents may affect the survival of cells. During freeze drying when the moisture was to a 5% of total weight by a centrifuge at 3,000 rpm for 10 min, about 2 fold none viable cells were recovered after freeze dry. Based on current study, a search for the strain optimum for the soy fermentation should be continued as well as the storage test to investigate the cell counts and palatability of the fermentated soy products.
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1. 서론 ----------------------------------------- 1
1.1 연구배경 --------------------------------------- 1
1.2 연구목표 --------------------------------------- 2
2. 문헌 고찰 ------------------------------------- 3
2.1 발효유의 발전사 ---------------------------------- 3
2.2 두유의 발전사 ------------------------------------ 7
2.3 발효유 산업현황 ---------------------------------- 11
2.4 발효유 분말 ------------------------------------- 11
2.5 두유류 산업현황 ---------------------------------- 12
3. 재료 및 방법 --------------------------------- 14
3.1 실험설계 --------------------------------------- 14
3.1.1 두유발효액의 산도에 따른 유산균수 비교 ------------- 15
3.1.2 동결 보호제의 종류 및 양에 따른 생균수 비교 --------- 15
3.1.3 건조시간에 따른 생균수 비교 -------------------- 16
3.2 공시재료의 제조 -------------------------------- 18
3.2.1 사용 발효 기질 및 균주 -------------------------- 18
3.3 품질지표의 측정 --------------------------------- 20
3.3.1 pH 및 적정산도(Titratable Acidity) 측정 ------------ 20
3.3.2 유산균수 측정 -------------------------------- 21
3.4 통계 처리 ------------------------------------- 21
4. 결과 및 고찰 --------------------------------- 22
4.1 pH 및 적정산도에 따른 생균수 비교 ------------------ 22
4.2 동결보호제(FDP)의 종류 및 첨가량에 따른 결과 비교 ----- 26
4.3 수분의 차이로 인한 건조시간의 차이에 따른 결과 비교 ---- 29
5. 적요 ---------------------------------------- 31
6. 참고 문헌 ------------------------------------ 33
