Choi Yeon Hwa, Han Myung Joo
Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemoon-gu, Seoul, 02447 Korea.
Food Sci Biotechnol. 2022 May 30;31(7):819-825. doi: 10.1007/s10068-022-01096-x. eCollection 2022 Jul.
In this study, the rice yogurt with various beans was developed using a mixture of rice saccharification solution as an artificial sweetener substitute and bean milk as a milk substitute. Rice yogurt was fermented with lactic acid bacteria isolated from kimchi. The lactic acid bacteria count in rice yogurt with various beans had the highest range of 9.37- 9.54 log CFU/g at 12 h fermentation. Also, at 12 h fermentation, pH ranged from 4.05 to 4.20. Rice yogurt with seoritae had the highest brix (15.52°Bx) and DPPH radical scavenging activity (41.86%). In the sensory evaluation, rice yogurt with seoritae received high preference scores in most categories, including flavor, sweet taste, sour taste, mouthfeel and overall preference. These findings suggest that the optimum fermentation time may be 12 h, and rice saccharification solution is an appropriate sugar substitute. Seoritae milk is suitable for the development of rice yogurt with beans.
在本研究中，以米糖化液作为人工甜味剂替代品、豆浆作为牛奶替代品，研制出了添加各种豆类的米酸奶。米酸奶用从泡菜中分离出的乳酸菌进行发酵。在发酵12小时时，添加各种豆类的米酸奶中的乳酸菌计数范围最高，为9.37 - 9.54 log CFU/g。同样在发酵12小时时，pH值范围为4.05至4.20。添加芝麻叶的米酸奶具有最高的糖度（15.52°Bx）和DPPH自由基清除活性（41.86%）。在感官评价中，添加芝麻叶的米酸奶在大多数类别中，包括风味、甜味、酸味、口感和总体喜好度方面，都获得了较高的偏好分数。这些研究结果表明，最佳发酵时间可能为12小时，米糖化液是一种合适的糖替代品。芝麻叶豆浆适合用于开发添加豆类的米酸奶。
