METHOD FOR PREPARING BLACK RICE YOGHURT HAVING THE MAXIMAL CONTENT OF BLACK RICE INGREDIENT, AND THE PRODUCT OBTAINED THEREFROM

摘要

PURPOSE: A method for preparing black rice yoghurt and the black rice yoghurt are provided to increase consumption of black rice to improve farm incomes, and to manufacture the black rice yoghurt by processing the black rice with liquefying enzyme and saccharifying enzyme etc. CONSTITUTION: A method for preparing black rice yoghurt includes the following steps: dipping black rice in purified water for 12 ~ 24 hours; liquefying the black rice with - amylase of 0.1 ~ 1.0 weight% at a temperature of 80 ~ 90 C for 3 ~ 12 hours; sugaring the black rice with glucoamylase, cellulose, protease, and pectinase in 50 ~ 60 C for 3 ~ 12 hours; deactivating the sugared black rice for 10 minutes in 90C; concentrating the black rice to a 50 ~ 75 Brix with a vacuum-evaporation concentrator; mixing the black rice concentrate with dietary fiber, oligosaccharide, and spice; homogenizing the milk with pressure of 100 ~ 150 kg/cm^2; and fermenting the milk with lactobacillus of 0.001 ~ 0.01 weight% in 36 ~ 42C for 4 ~ 12 hours.