摘要
以大豆、酶解糙米粉为原料,探讨了糙米豆奶的制备工艺条件。通过正交试验确定了糙米豆奶产品配方及乳化稳定剂的复配方案。结果表明,糙米豆奶最适配料为大豆9.0%、酶解糙米粉3.0%、白砂糖6.0%、棕榈油1.5%糙米豆奶最佳稳定剂为微晶纤维素0.3%、卡拉胶0.013%、聚甘油脂肪酸酯0.10%、磷脂0.10%。
Soybean and enzymatic hydrolysis of brown rice powder were used as raw material. The manufacture process conditions of brown rice soybean milk were discussed. By orthogonal experimental study, the product formulations and emulsion stabilizers were determined. They were as follows：soybean was 9.0%, enzymatic hydrolysis of brown rice powder was 3.0%, white sugar was 6.0%, palm oil was 1.5%, microcrystalline cellulose was 0.3%, carrageen was 0.013%, polyglyc-erol fatty acid ester was 0.10%, and phospholipids was 0.10%.
出处
《食品工程》
2014年第3期20-22,60,共4页
Food Engineering
关键词
大豆
糙米
稳定剂
配方
soybean
brown rice
stabilizer
formula
