Rice protein yoghurt and preparation method thereof
A technology of rice protein and production method, which is applied in the field of preparation of rice protein yoghurt, and can solve the problems of graininess, poor suspension stability, poor solubility of rice protein, etc.
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Embodiment 1
[0075] Example 1 : the making of rice protein yogurt of the present invention
[0076] The implementation steps are as follows:
[0077] A. Use 300-mesh rice protein with a protein content of 60% by weight produced by Wuhan Jindege Sugar Co., Ltd. as a raw material, prepare a solution with a concentration of 15% by weight with water, swell at a temperature of 60°C for 2 hours, and then use The homogenizer produced by Shanghai Yiken Machinery Equipment Co., Ltd. performs homogenization treatment once under the homogenization pressure of 35MPa to obtain rice protein slurry;
[0078] B, after additive agar, gelatin and sugar are mixed, be dissolved in 40 ℃ of waters, obtain a kind of additive solution, this additive solution contains 6% sugar, 0.02% agar, 0.03% gelatin by the total weight of yoghurt solution;
[0079] C. Mix fresh milk, the rice protein slurry prepared in step A) and the additive solution prepared in step B) to obtain a solution containing 9% dry matter of milk...
Embodiment 2
[0083] Example 2 : the making of rice protein yogurt of the present invention
[0084] The implementation steps are as follows:
[0085] A, using 320 mesh rice protein with a protein content of 70% by weight produced by Wuhan Jindege Sugar Industry Co., Ltd. as raw material, mixed with water into a solution with a concentration of 19% by weight, swelling at a temperature of 75°C for 2.5h, and then Use a homogenizer produced by Shanghai Yiken Machinery Equipment Co., Ltd. to perform homogenization treatment twice under a homogenization pressure of 40 MPa to obtain rice protein slurry;
[0086] B, after additive agar, gelatin and sugar are mixed, be dissolved in 45 ℃ of waters, obtain a kind of additive solution, this additive solution contains 8% sugar, 0.02% agar, 0.03% gelatin by the total weight of yoghurt solution;
[0087] C. Mix the fresh milk, the rice protein slurry prepared in step A) and the additive solution prepared in step B) according to the weight ratio to obt...
Embodiment 3
[0091] Example 3 : the making of rice protein yogurt of the present invention
[0092] The implementation steps are as follows:
[0093] A. Use 300 mesh rice protein with a protein content of 80% by weight produced by Wuhan Jindege Sugar Co., Ltd. as a raw material, prepare a solution with a concentration of 18% by weight with water, swell at a temperature of 65°C for 3.0h, and then Use a homogenizer produced by Shanghai Yiken Machinery Equipment Co., Ltd. to perform homogenization treatment once under a homogenization pressure of 38 MPa to obtain rice protein slurry;
[0094] B, after additive agar, gelatin and sugar are mixed, be dissolved in 55 ℃ of waters, obtain a kind of additive solution, this additive solution contains 8% sugar, 0.05% agar, 0.03% gelatin by the total weight of yoghurt solution;
[0095] C. Mix fresh horse milk or reduced milk, the rice protein slurry prepared in step A) and the additive solution prepared in step B) according to the weight ratio to o...
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Abstract
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