PREPARATION METHOD OF RICE-SOYBEAN MILK TYPED SIKHYE

摘要

PURPOSE: A producing method of fermented rice punch-type rice soymilk is provided to offer the chewing texture of rice grain to eaters, and to enhance the functionality of the rice soymilk. CONSTITUTION: A producing method of fermented rice punch-type rice soymilk comprises the following steps: adding supplementary materials into rice soymilk at 75~85deg C for 30~120minutes, and homogenizing the mixture at the pressure of 250~350bar; and adding 1.5~4.5parts of saccharified rice grains by weight into the mixture, and sterilizing the mixture at 110~135deg C for 30~50minutes after inserting into a container.