摘要
本文研究了以碎米为主要原料制备米乳饮料的工艺。运用α-淀粉酶对米浆进行液化,糖化酶进行糖化,取酶解后的上清液进行饮料配制。对饮料配方及稳定性条件做正交优化,以产品的感官评分和稳定系数为指标,选出米乳饮料的最佳配方为:碎米10%、牛奶2%、低聚果糖2%、蔗糖3%;最佳稳定性条件为蔗糖酯0.1%、CMC 0.02%、海藻酸钠0.1%、均质压力40 MPa。所得产品口感、风味、稳定性均获得满意效果。
In this paper, a rice milk beverage with fractional rice as the primary raw material was prepared. A-amylase and α-1, 4-Glucan glucohydrolace were used to hydrolyze flee. The optimum recipe and stability conditions were determined by orthogonal tests, and the sensory score and stability factor were used as the standards. Results showed that the most appropriate recipe was fractional rice 10%, milk powder 2%, oligofi＇uctose 2% and sugar 3%. Besides, the best stability conditions were sucrose fatty acid esters 0.1%, CMC 0.02%, sodium alginate 0.1%, and homogenization pressure 40MPa. The products showed good taste, flavor and high stability.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第2期187-190,共4页
Modern Food Science and Technology
基金
东莞市科技计划项目(200702030)
关键词
碎米
酶解
牛奶
米乳饮料
fractional rice
enzymolysis
milk
rice milk beverage
