Title: Preparation of rice protein peptide yogurt with rice residue
Abstract:Rice protein allergic is low, using rice residue protein instead of milk fermentation of yogurt, rice residue protein can degrade to peptides, increase the solubility and can give the product a new fl...Rice protein allergic is low, using rice residue protein instead of milk fermentation of yogurt, rice residue protein can degrade to peptides, increase the solubility and can give the product a new flavor, nutrition and functionality. This article on fermentation of rice residue protein instead of milk yoghurt production technology research, experimental determination of fermentation parameters through a single factor, to orthogonal test optimizing the fermentation process. Results show that when the rice residue protein: milk is 50:40, the amount of sugar (sucrose:glucose=1:1) is 8.5%, sodium alginate is 0.2%, 38.5 ℃ insulation after inoculation of lactic acid bacteria fermentation of 9 h, the rice protein peptide yogurt is fine and smooth. Rice residue protein instead of milk to yogurt products are manufactured.Read More
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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