The manufacturing technology of rice milk ,which fermented from different kinds of rice
ABSTRACT:The manufacturing technology of fermented nutrient rice milk and influenced ingredient of taste were studied in this paper.
We used rice flour ,no antibiotics milk and so on as the main raw materials which were fermented by the lactobacillus to produce rice milk.The optimum conditions, such as the composition of rice flour, the kind of rice flour, the contents of sucrose and milk, these four factors were studied by orthogonal test. Choose the best group by testing the physico-chemical property(pH, sugar degree, viable count) and organoleptic evaluation(mouthfeel, perfume and flavor, stability).The result of this study showed that the optimized procedure was: rice→crash→append sucrose→gelatinization→sterilization→cooling→inoculation→adding milk→fermentation→ripening→product. The best proportions were: milk10%、rice flour3%、millet、sucrose 5%.The rice milk tastes delicate, refreshing lubricants, moderate sweetness and acidity, rich taste of fresh milk and light rice flavor, no abnormal flavor, not hierarchical, uniform, with the color of light milky yellow.
Key words: rice flour ;millet flour ;rice milk ;orthogonal test
