Title: Processing technology of a fermented rice-milk beverage.
Abstract: In this paper, the formulation and processing technology of a fermented rice-milk beverage were studied. Lactobacillus acidophilus and Streptococcus thermophillus were used as starter culture. Orthogonal test showed that the optimum formula of fermented beverage was as follows: rice steep liquor-milk ratio of 2:3 (v/v), Lactobacillus acidophilus to Streptococcus thermophillus ratio of 2:3, aspartame of 0.1 %, glucose of 6 %, and fermentation time of 10 h, under which the products showed unique flavor, good taste and milky color.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
Access and Citation
Cited By Count: 1
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot