Method for Preparing High Acid RTD Whole Grain Beverages

• 收藏
• 分享

专利权人:

Ricardo Pereyra

发明人:

Ricardo Pereyra,William Mutilangi

申请号：

US13414184

公开号：

US20120244249A1

申请日:

2012.03.07

申请国别(地区):

US

年份:

2012

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/