发明名称 |
METHOD OF PREPARING CEREAL-BASE FERMENTED ADDITION, CEREAL-BASE FERMENTED ADDITION, FOODSTUFFS |
摘要 |
Fermented milk products and/or fruit material in foodstuffs can be either simultaneously or separately reduced by adding to said foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.2 of the fermented material; and d) finally stabilized. Composition useful therefor and foodstuffs containing same. |
申请公布号 |
RU2095001(C1) |
申请公布日期 |
1997.11.10 |
申请号 |
RU19950100779 |
申请日期 |
1995.01.12 |
申请人 |
SOSETE DE PRODYUI NESTLE S.A. |
发明人 |
LUIS ROBERTO KING SOLIS;VALTER PENALOSA ISURETA |
分类号 |
A23C9/123;A23C3/00;A23C9/12;A23C9/127;A23C9/13;A23C9/133;A23C21/00;A23G9/00;A23G9/32;A23G9/36;A23L;A23L1/00;A23L1/015;A23L1/06;A23L1/10;A23L1/105;A23L1/212;A23L1/214;A23L1/24;A23L1/29;A23L2/00;A23L2/38;A23L2/52;A23P1/16;C12N1/20;C12P1/04 |
主分类号 |
A23C9/123 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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