Catelog

Complex protein beverage

Rice Breakfast Milk

Features

Breakfast rice milk is a compound protein drink made from enzymatically hydrolyzed rice flour and milk. The product has a soft and natural rice and milk aroma, and good mouthfeel and satiety.
We can provide a full product solution that meets the requirements of conventional UHT sterilization aseptic cold filling process conditions and can be stored at room temperature for 6 months.

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Recommended Formula
Recommend product & TDS

Materials used

1. Enzymatically hydrolyzed rice flour is used to give the product a delicate and smooth rice milk taste and nutrition.
2. Fresh milk is used to give the product a mellow milk taste and nutrition.
3. Stabilizer blends can provide good product taste and stability, and effectively reduce the product's floating oil, precipitation, and stratification.

Ingredients

Dosage

Cost per mtin finish products upon request, USD
Fresh milk

30.00%
Rice Milk powder

10.00%
Frozen cream

2.50%
Sugar

4.00%
Stablizer blends

0.35%
Sodium bicarbonate

0.02%
Flavor

0.15%
Water

52.98%
Fresh milk

30.00%
Rice Milk powder

10.00%
Frozen cream

2.50%
Sugar

4.00%
Stablizer blends

0.35%
Sodium bicarbonate

0.02%
Flavor

0.15%
Water

52.98%

Recommend product & TDS

1. Enzymatic rice flour, fully enzymatically treated and fully retaining all the nutritional properties of rice flour. It greatly improves the performance of rice flour, such as the solubility, aging resistance, nutrient absorption rate, etc.
2. Stabilizer blends, the product is a mixture of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, microcrystalline cellulose, and sodium carboxymethyl cellulose, which optimizes the effect of single additive and erradicates the trouble of testing and verifying.
3. Flavors: We can provide mature matching flavor profiles

Features

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Solutions