Title: Processing technology of a new milk beverage
Abstract: In the experiment,the technology of making an active Lactobacillus fermented beverage from rice and fresh milk was studied. The flow was determined as follows: rice starch was hydrolyzed with two amylases,then,the hydrolysate was boiled and mixed with sterilized milk. The mixture was refrigerated at a certain temperature and then fermented by Lactobacillus to get rice yoghurt,which was formulated with other ingredients to give the beverage. The optimum formula was 50% rice yoghurt,0.4% complex stabilizer,7% sucrose,0.15% emulsifier and 0.06% citric acid.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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