现代食品科技2012，Vol.28Issue(2)：187-190,4.
碎米米乳饮料的研制
Preparation of Broken Rice Milk
摘要
Abstract
In this paper, a rice milk beverage with fractional rice as the primary raw material was prepared. A-amylase and a-1,4-Glucan glucohydrolace were used to hydrolyze rice. 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%, oligofructose 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.关键词
碎米/酶解/牛奶/米乳饮料Key words
fractional rice/ enzymolysis/ milk/ rice milk beverage引用本文复制引用
潘伯良,胡晓溪,吴晖,李杰,李臻,赖富饶,郭亚鹏..碎米米乳饮料的研制[J].现代食品科技,2012,28(2):187-190,4.基金项目
东莞市科技计划项目(200702030) （200702030）
