PRODUCTION OF YOGURT BY USING MIXTURE OF CULTURED GINSENG EXTRACT, WHOLE MILK POWDER AND SKIM MILK POWDER WITH LACTIC ACID BACTERIA

摘要

PURPOSE: A method of making yogurt containing the cultured ginseng extract by inoculating the mixture of the cultured ginseng extract, whole milk powder and skim milk powder with lactic acid bacteria and culturing is provided. The product is less bitter than ginseng and has high palatability and a high commercial value. CONSTITUTION: About 0.5 to 2.0% by weight of the cultured ginseng extract is added to whole milk powder and skim milk powder, homogenized and then sterilized at 121deg.C for 15min. The sterilized ginseng extract is cooled to 40deg.C, inoculated with lactic acid bacteria and then cultured 37deg.C for 24 to 30hr. The cultured ginseng extract is prepared by extracting cultured ginseng in 80% ethanol, extracting at 85deg.C for 8hr, repeating the extraction process 3 times, filtering 2 times and then freeze drying. The strains of the lactic acid bacteria are preferably the mixture of Lactobacillus bulgaricus(KCTC 3188) and Streptococcus thermophilus(KCTC 3658) in a ratio of 1:1.