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Process for preparing foodstuffs having a reduced content of fermented milk products and/or fruit material and composition useful therefor
Process for preparing foodstuffs having a reduced content of fermented milk products and/or fruit material and composition useful therefor
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机译:制备具有减少的发酵乳制品和/或水果原料的含量的食品的方法及其有用的成分
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摘要
Fermented milk products and/or fruit material in foodstuffs can be either simultaneously or separately reduced by adding to said foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.2 of the fermented material; and d) finally stabilized. Composition useful therefor and foodstuffs containing same.
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