Development of a Yogurt-type Product from Saccharified Rice

Chakamas Wongkhalaung; Malai Boonyaratanakornkit

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Development of a Yogurt-type Product from Saccharified Rice

机译：糖化米制酸奶型产品的开发

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A yogurt-type product from saccharified rice was developed. Jasmine rice was saccharified with amylolytic enzymes at 55 deg. C. Changes of reducing sugars, sugar components and compositions during hydrolysis were studied to obtain optimum condition and yield of glucose. Rice milk was prepared by fortification of saccharified rice with 3/100 casein, 3/100 soybean oil and 0.4/100 calcuim lactate to improve both nutritive quality and organoleptic properties.

机译：开发了由糖化米制成的酸奶型产品。在55℃下用淀粉分解酶将茉莉米糖化。 C.研究了水解过程中还原糖，糖成分和组成的变化，以获得最佳条件和葡萄糖收率。米糖是通过用3/100酪蛋白，3/100大豆油和0.4 / 100乳钙钙强化强化糖化米而制备的，以提高营养品质和感官特性。

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来源
《The Kasetsart Journal》 |2000年第1期|p.107-116|共10页
作者
Chakamas Wongkhalaung; Malai Boonyaratanakornkit;
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正文语种 eng
中图分类自然科学总论;
关键词
rice based yogust; rice milk; lactic acid fermentation;

机译：大米酸奶米浆;乳酸发酵;

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Development of a Yogurt-type Product from Saccharified Rice

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