METHOD FOR PREPARING HIGH ACID RTD WHOLE GRAIN BEVERAGES

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专利权人:

发明人:

PEREYRA RICARDO,MUTILANGI WILLIAM

申请号：

IN1825/MUMNP/2013

公开号：

IN2013MN01825A

申请日:

2013.09.27

申请国别(地区):

IN

年份:

2014

代理人:

摘要：

A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99 °C cooling the mixture adding an enzyme to reduce the viscosity and acidifying the flour water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/