摘要
Abstract
The production process of Chinese chestnut milk, a kind of drink made from chestnut and milk with unique flavor was introduced.Firstly, the chestnuts were well-baked and grinded into serum, appropriately enzyme hydrolyzed by adding some malt,and finally mixed with milk.To ensure the product quality and flavor,the baking and hydrolysis processes, as well as ingredients ratio were optimized ,which showed that the optimal conditions for sugar-soaking and baking of chestnut were 2tO~C for 30 minutes,while that for enzymatic hydrolysis were 65℃ for 65 minutes with 2.0% malt ratio at pH 6.5, and the ideal DE value was about 15 of enzymatic hydrolysate.The optimal ingredients of Chinese chestnut milk were 10.0% chestnut kernel,2.0% malt, ].2% milk powder and 6.0% sugar,etc.The product was a kind of slight-yellow colored milk of good taste and high quality as well as the functions of nourishing the stomach and the kidney, promoting blood circulation and delaying ageing.关键词
栗子奶/麦芽/浸糖烘烤/酶解/配方Key words
Chinese chestnut milk/malt/sugar-soaking and bakincg/enzymatic hydrolysis： ingredients分类
轻工纺织
