食品与发酵工业2009，Vol.35Issue(11)：197-200,4.
非酶解大米乳饮料的关键工艺及配方
Study on the Ingredients and Key Processing Technologies of Rice Beverage by Non-enzymatic Hydrolysis
汪燕 1贾冬英 1姚开 1俞玲 1唐思琪1
作者信息
- 1. 四川大学轻纺与食品学院,四川,成都,610065
- 折叠
摘要
Abstract
In this paper,nutritional and delicious milk-like rice beverage was prepared by non-enzymatic hydrolysis.The effects of gelatinization time,water addition,and the amounts of sucrose esters of fatty acids,complex thickening agent (carrageenan:gelatin =4:6) and complex phosphates-sodium hexametaphosphate:sodium tripolyphosphate=6:4) on its quality were studied to determine the suitable gelatinization time and formula.The best condition was adding distilled water 18 times of the rice weight and heated at 90-95 ℃ for 40 min.the best formula for making 1.0 kg of the beverage was:distilled water 918 g,rice 50.8 g,sugar 35 g,complex thickening agent 1.20 g,complex phosphate 0.25 g and sucrose esters of fatty acids 0.20 g.关键词
大米饮料/稳定性/离心沉淀率Key words
rice beverage/stability/centrifugal precipitation rate分类
轻工纺织引用本文复制引用
汪燕,贾冬英,姚开,俞玲,唐思琪..非酶解大米乳饮料的关键工艺及配方[J].食品与发酵工业,2009,35(11):197-200,4.
