KIM, DONG CHUNG,김동청,IN, MAN JIN,인만진,KIM, KWANG JIN,김광진,KIM, DONG WON,김동원
申请号：
KR1020110095489
公开号：
KR1020130031748A
申请日:
2011.09.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of yogurt is provided to improve the efficiency of production by increasing the multiplicity and generating the lactic acid during the fermentation process by adding reed extracts when manufacturing yogurt.CONSTITUTION: A manufacturing method of yogurt which contains reed extract comprises fermentation of a yogurt by inoculating the lactic acid bacterium after adding reed extract to a milk substrate. Reed extract is added in the final concentration with 0.1-0.5 weight% about a milk substrate of 100 weight%.COPYRIGHT KIPO 2013[Reference numerals] (AA) Reed leaves, roots, and stems (BB) Hot wind drying(60°C) (CC) Pulverizing(18mesh) (DD) Hot water extracting(80°C, 1hour) (EE) Separating and filtering the extract (FF) Concentrating(10°brix) (GG) 10 weight% of skimmed milk powder substrates (HH) Adding reed extracts(0.1-0.5 weight%) (II) Inoculating a lactic acid bacterium starter(0.02 weight%) (JJ) Fermenting yogurt(40°C, 18hours) (KK) Storage(4°C)본 발명은 갈대 추출물이 첨가된 요구르트의 제조방법에 있어서, 요구르트의 제조 과정에서 발효 초기에 갈대 추출물을 첨가함으로써 젖산 발효 및 젖산균 증식을 향상시키는 것을 특징으로 하는 갈대 추출물 첨가 요구르트의 제조방법을 제공한다.
