Effects of freeze drying protectant added to lactic acid bacteria fermented food prepared from milk or egg white powder on growth and organoleptic properties

摘要

Lactic acid bacteria (LAB) fermented food was prepared from milk or egg white powder (EWP) and added with five kinds of freeze drying protectant (FDP). Effects of FDP on growth and acid production of LAB were investigated. Effects of FDP on organoleptic properties of LAB fermented food were also studied. (1) Some of FDPs showed protective effect against damage to Lactobacillus acidophilus in LAB fermented food during freeze drying, while FDP did not show any protective effect against damage to L. acidophilus during freezing. This protective effect differed with substrate and concentration of FDP. (2) Optimum concentration of Tween 80 and ascorbate added to milk sample was 0.2 percent (W/N) and 1 percent (W/V), respectively. Optimum concentration of raffinose and ascorbate added to EWP sample was 3 percent (W/V) and 1 percent(W/V), respectively. (3) Among FDPs added to L. casei fermented food, raffinose and ascorbate added to EWP sample showed FDP effect. Among FDPs added to L. delbrueckii fermented food, raffinose added to EWP sample showed FDP effect. (4) Samples added with MSG showed MSG taste. Milk sample added with ascorbate showed slightly more acid taste than reference sample, while taste of EWP sample added with ascobate did not differ with reference sample. Tween 80 added to milk sample or EWP sample improved texture of LAB fermented food.