摘要
以普通大米或特种米为原料,以白砂糖、牛乳等为辅料,经胶磨、均质、杀菌等工艺研制休闲米乳及早餐米乳。研究结果表明:采用膨化米粉代替大米,可以大大缩短加工时间以及减少加工设备,添加0.4%的复合稳定剂,可以保证米乳固液两相的稳定性,结合高温(110℃,10min)杀菌,研制的米乳(糊)饮料口感纯正,保质期可达6个月以上。
With rice/special rice and sugar,milk,etc. as the raw and auxiliary materials,respectively,leisure and breakfast rice beverages were prepared by grinding,homogenization and sterilization. The results of studies showed that the preparation time was greatly shortened and the equipment cost cut down if expanded rice was used instead of rice,and that 0.4% complex stabilizers well stabilized the beverages. After high-temperature sterilization at 110℃ for 10 min,the beverages,with a genuine taste,had a shelf life of more than 6 months.
出处
《饮料工业》
2010年第10期7-9,共3页
Beverage Industry
