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요구르트 제조방법
专利权人:
KIM; BYUNG SOO
发明人:
KIM, OK SUN,김옥선,SUNG, JUNG MIN,성정민,KIM, BYUNG SOO,김병수
申请号:
KR1020110044887
公开号:
KR1020120126816A
申请日:
2011.05.13
申请国别(地区):
KR
年份:
2012
代理人:
摘要:
PURPOSE: A producing method of high quality yogurt using rice is provided to use diastatic enzymes containing beta-amylase obtained from starch materials including germinated brown rice or barley.CONSTITUTION: A producing method of high quality yogurt using rice comprises the following steps: preparing diastatic enzymes containing beta-amylase injecting the diastatic enzymes into starch materials to obtain saccharified solution mixing the saccharified solution with milk and inserting a lactic acid starter and saccharide into the mixture. The diastatic enzymes are obtained from germinated brown rice or barley.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Finish (S110) Preparing diastatic enzymes (S120) Inserting the diastatic enzymes to obtain a saccharified solution (S130) Inserting a lactic acid starter into a mixture of the saccharified solution and milk본 발명은 베타 아밀라아제를 포함하는 당화 효소를 준비하는 단계, 상기 당화 효소를 전분질에 접종하여 당화액을 제조하는 단계 및 상기 당화액과 우유의 혼합액에 젖산균 스타터를 넣는 단계를 포함한다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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