摘要
对黑米皮质饮料加工技术进行研究。结果表明:黑米皮最佳蒸煮、酶解条件为:料水比1∶15,蒸煮时间40min,α-淀粉酶0.5%,酶解温度60℃,酶解时间40min;浸提条件为:料水比1∶2,时间30min,温度50℃,浸提次数为3次;饮料配方:原汁100%,pH2.9,白砂糖9%,蜂蜜4%,食盐0.15%,柠檬酸0.35%;灭菌条件为:温度90℃,时间10min。
The beverage processing technique of black rice bran was studied.The results showed that：the best steam boiling and enzymes breaking black rice bran down condition were：stuff to water ratio 1：15,steam boiling time 40 min,α-amylase 0.5%,breaking down temperature 60℃,breaking down time 40 min;extracting condition were：Stuff to water ratio 1：2,time 30 min,temperature 50℃,the number of extracting 3 times;beverage best recipe were：raw juice 100%,pH2.9,white granulated sugar 9%,honey 4%,table salt 0.1%,zitric acid 0.35%;the conditions of sterilization were： temperature 90℃, time 10 min.
出处
《食品工业》
北大核心
2009年第5期56-58,共3页
The Food Industry
基金
陕西省科技创新专项资金项目-陕西特种稻资源开发利用研究
