发明名称 |
Method for Preparing High Acid RTD Whole Grain Beverages |
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. |
申请公布号 |
US2012244249(A1) |
申请公布日期 |
2012.09.27 |
申请号 |
US201213414184 |
申请日期 |
2012.03.07 |
申请人 |
PEREYRA RICARDO;MUTILANGI WILLIAM;PEPSICO INC. |
发明人 |
PEREYRA RICARDO;MUTILANGI WILLIAM |
分类号 |
A23L2/68;A23C9/152;A23L2/02;A23L2/52 |
主分类号 |
A23L2/68 |
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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