PROCESS FOR PREPARING LIQUID AND POWDER TYPES OF FERMENTED VEGETABLE MILK

摘要

PURPOSE: Provided is a process for preparing liquid and powder types of fermented vegetable milk using legumes and rice as main ingredients to improve its preservability and distribution. CONSTITUTION: The process for preparing liquid type of fermented vegetable milk is characterized by culturing a mixture of soy milk and rice milk with bifidobacterium and Lactobacillus sp. strains and fermenting it, wherein the mixing ratio of soy milk to rice milk is 1:10-10:1, the rice milk is obtained by saccharifying polished or unpolished rice or a mixture thereof. The powder type of fermented vegetable milk is manufacture by freeze-drying the prepared liquid type of vegetable milk to minimize the destroy of nutrients.