THE MANUFACTURING METHOD OF RICE YOGURT

摘要

The present invention relates to a manufacturing method of rice yogurt, which comprises a heating step (first step) of mixing 10-15 parts by weight of skim milk powder and 8-15 parts by weight of rice powder in 100 parts by weight of water, and heating the mixture at 90-95°C for 5-15 minutes; an inoculation step (second step) of inoculating 1-5 parts by weight of strains to 100 parts by weight of the heated product heated at the first step, at 35-45°C; an incubation step (third step) of incubating the inoculated product inoculated at the second step, at 40-45°C for 10-20 hours; and a homogenization step (fourth step) of homogenizing the incubated product incubated at the third step with a blender. The rice yogurt manufactured by the method of the present invention can increase rice consumption and has the effect of a high preference to takers who eat rice as main food by including rice, which provides the soft and light taste.