Abstract: [Objective] To study the effects of rice residue protein hydrolysate on the fermentation and quality of yogurt. [Methods]The hydrolyzed products of rice residue protein hydrolyzed for 24 h were added into yogurt fermentation matrix at the rate of 1%,2%,3%,4% and 5%.The effects of different amounts of rice residue protein hydrolysate on yogurt fermentation were investigated. The effects of rice residue protein hydrolysate under different degrees of hydrolysis on the quality of yogurt during storage were investigated. [Results]Adding 3% rice residue protein hydrolysate had obvious effect on promoting fermentation of yogurt.Under the hydrolysis time （6~36 h）of rice residue protein,with the increase of hydrolysis degree,the ability of hydrolysate to promote fermentation of yogurt was enhanced. The hydrolyzed product of rice residue protein hydrolyzed for 24 h can improve the texture properties and water holding capacity of yogurt,and give yogurt a certain rice flavor. [Conclusion]Rice residue protein hydrolysate with appropriate degree of hydrolysis can not only shorten the fermentation time of yogurt,but also improve the quality of yogurt during storage.

Key words: rice residue protein, degrees of hydrolysis, fermentation, texture properties, water holding capacity