KIM, HONG SEOG,김홍석,KIM, CHEOL HYUN,김철현,HONG, SUNG MOON,홍성문
申请号：
KR1020120148184
公开号：
KR1012558150000B1
申请日:
2012.12.18
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of an environment-friendly jasmine yogurt is provided to optimize a sensory characteristic, a creation of aromatic ingredients, and an activation of antioxidants, and to maximize functional ingredients of jasmine by using a jasmine extract and lactic bacteria.CONSTITUTION: A manufacturing method of a jasmine yogurt comprises the following steps: adding 0.0400.1%(v/v) and 0.002-0.0026%(v/v) of Lactobacillus paracasei to a mixture mixed with 90-94%(v/v) of milk, 4-6%(w/v) of skim milk, and 2-4%(w/v) of oligosaccharide and fermenting the mixture of all the ingredients for 8-10 hours.COPYRIGHT KIPO 2013본 발명은 우유, 탈지유 및 올리고당을 혼합한 혼합물에 유산균 및 자스민 추출물을 첨가한 후 발효하여 제조하는 것을 특징으로 하는 자스민 요구르트의 제조방법 및 상기 방법으로 제조된 자스민 요구르트에 관한 것이다.
