Study on Zymolytic Technology of Gelated Yoghurt from Lactic-acid Fermentation of Rice Polishings

Abstract

Abstract: The trial with the main substrate of rice polishings to produce gelated yoghurt was conducted by orthogonal design method of L9(34) to study its zymolytic technology. The results showed that: (1) the optimum parameter of hydrolyzation with enzyme in rice polishings is rice polishings/water 1:5, protease 0.25%, added saccharifying enzyme 0.05%, added with 120min. (2) the optimum zymolytic craft parameters from liquor of rice polishings were liquor of rice polishing/fresh milk 8:2, inoculation size 3.0%, zymolytic temperature 41 ℃.

Key words: , rice polishings； protease； saccharifying enzyme； lactic-sour bacteria； orthogonal design method； zymolytic technology；

YU You-Gui, Zeng-Chuan-Guang, Zhang-Lian, Li-Juan. Study on Zymolytic Technology of Gelated Yoghurt from Lactic-acid Fermentation of Rice Polishings[J]. FOOD SCIENCE, 2006, 27(10): 376-379.

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Study on Zymolytic Technology of Gelated Yoghurt from Lactic-acid Fermentation of Rice Polishings

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