Eom Su Jin, Hwang Ji Eun, Kim Kee-Tae, Paik Hyun-Dong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Biomolecular Informatics Center, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour. 2017;37(5):787-791. doi: 10.5851/kosfa.2017.37.5.787. Epub 2017 Oct 31.
marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (, , and ). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were 85.06±0.06%, 4.41±0.01%, 4.30±0.05%, and 0.81±0.03%, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (<0.05) to those of the control yogurt. In addition, the growths of , , , , and were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.
人参渣是在新鲜人参根加工过程中产生的，通常被当作工业废料处理。本研究的主要目的是提高其在乳制品行业作为潜在高价值资源的利用率。酸奶由11%的脱脂奶粉、0.1%的果胶、10%的蔗糖以及牛奶中的人参渣乙醇提取物（GME，0.5%和1.0%）制成，并接种0.02%的酸奶发酵剂（嗜热链球菌、德氏乳杆菌保加利亚亚种和双歧杆菌）。在40℃下发酵6 - 8小时后，采用美国官方分析化学师协会（AOAC）、凯氏定氮法和索氏提取法对样品的理化性质进行分析。基于消费者可接受性评分采用7分制进行感官评价，并通过琼脂平板法测定抗菌效果。添加1% GME的酸奶的水分、粗蛋白、粗脂肪和灰分含量分别为85.06±0.06%、4.41±0.01%、4.30±0.05%和0.81±0.03%，除粗脂肪含量有所增加外，与未添加GME的酸奶（对照）相比无显著变化。添加低于1% GME的酸奶在颜色、风味、质地、总体口感和总体可接受性方面的感官评分与对照酸奶相比无显著差异（P<0.05）。此外，在发酵和储存过程中，大肠杆菌、金黄色葡萄球菌、沙门氏菌、枯草芽孢杆菌和黑曲霉的生长受到抑制。这些结果表明，GME可作为一种补充剂用于乳制品中，并作为一种抗菌材料用于食品工业。
