The process of producing yogurt fortified with hydrolyzed rice protein.

Abstract

OCR 10KL (05 / 01 / 2569) The process of making yogurt fortified with rice hydrolysate protein involves the following steps: The first step is preparing the grain milk. This is done by preparing rice milk from Pathum Thani 1 malted rice, by soaking the broken rice from Pathum Thani 1 malted rice in water for 6 minutes. At room temperature for an hour, then let the rice sit for 30-60 minutes, and then let it cool before blending it using a rice-to-water ratio of 1:1. grams per 4 milliliters (1:4). Then prepare the milk mixture (soybean:corn) by combining the soybean milk and corn milk in... A 1:2 ratio is used to mix the ingredients together. The mung bean milk is made by soaking mung beans in water for 6 hours. Bring the ground mung beans to room temperature, then blend until smooth and add clean water in a ratio of 1 gram of ground mung beans to 3.5 milliliters of water. (1:3.5) Filter and pasteurize the water. Corn milk is prepared by finely blending raw corn kernels. Add clean water in a ratio of 1 gram of corn to 1.5 milliliters of water (1:1.5). Filter and pasteurize the water to obtain the milk. Cereals are ready for yogurt production by pasteurizing different types of milk and adjusting the sweetness of the milk. Using granulated sugar with a sweetness value of 8 Brix (degrees Brix), then mix 50% by volume of malted rice milk with... 50% by volume of mung bean and corn milk, supplemented with 2.0-3.5% by weight of rice protein hydrolysate, and a gel is added. Gellan gum (0.25-0.70% by weight) was homogenized and then pasteurized. Rice is then cooled to 43 degrees Celsius, and microbial inoculum for fermenting plant proteins (Non-dairy cultures for...) is added. (plant-based) and incubate for 8-20 hours. After that, refrigerate the yogurt at 4 degrees Celsius.

Claims

OCR 10KL (05 / 01 / 2569) 1. The process of producing yogurt fortified with hydrolyzed rice protein involves the following steps: A. Steps in preparing grain-based milk. To prepare rice milk from Pathum Thani 1 malted rice, soak the broken rice from Pathum Thani 1 malted rice in water for 6 hours. Bring the rice to room temperature, then steam it for 30-60 minutes. Let it cool, then blend the rice using a rice-to-water ratio of 1:

1. grams per 4 milliliters (1:4) To prepare a mixed milk (soybean:corn milk), combine soybean milk and corn milk in a 1:2 ratio. (1:2) The preparation method is as follows: - To prepare mung bean milk, soak the mung beans in water for 6 hours at room temperature, then blend them. Finely chop the ground mung beans, then add clean water in a ratio of 1 gram of ground mung beans to 3.5 milliliters of water (1:3.5). Mix well. Then, strain through cheesecloth and heat to 75 degrees Celsius for 10 minutes over medium heat. - To prepare corn milk, blend raw corn kernels until finely ground. Add clean water in a ratio of 1 part corn to 1 part water. Mix 1 gram per 1.5 milliliters (1:1.5), stir well, then strain through cheesecloth and heat to the desired temperature. Heat at 75 degrees Celsius for 10 minutes over medium heat to obtain plant-based milk ready for yogurt production. B. Steps for preparing yogurt. This is done by pasteurizing each type of milk and adjusting the sweetness of the milk using granulated sugar to achieve the desired sweetness level. The sweetness level is 8 Brix. It contains 50% malted rice milk by volume and a 50% blend of soy milk and corn milk. By volume, add rice protein hydrolysate at a level of 2.0-3.5% by weight and add gellan gum at a level of 0.25-0.70%. By weight, the product is homogenized, then pasteurized, and the temperature is reduced to 43 degrees Celsius before adding the microbial inoculum. For fermenting plant-based proteins (non-dairy cultures), incubate for 8-20 hours, after which... Refrigerate at 4 degrees Celsius.

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