食品与机械2011，Vol.27Issue(6)：232-236,5.DOI:10.3969/j.issn.1003-5788.2011.06.062
双酶法优化复合碎米-糙米乳饮料工艺条件
Optimization with two enzymes for the technology process parameters of rice milkmixed beverage prepared with broken rice and brown rice
摘要
Abstract
The influences were studied of the technological process conditions to rice milk beverage made with broken rice and brown rice. The results showed that optimum technological conditions of rice juice were as follows: roasting temperature 180 t , broken rice roasting time 20 min and brown rice roasting time 25 mint the ratio of broken rice to water 1 ' 6 . Ratio of brown rice to water 1 ' 8. The additive amount of bacteria a-amylase to broken and brown gelatinized rice 14 U/g and 20 U/g respectively. Both of the enzymatic hydrolysis were 1 h. The additive amount of p-amylase into the supernatant was 14 U/ml. And the enzymolysis was at 20 min. The optimal formula of rice milk beverage was determined: the additive a-mount of water 30% (V : V), the ratio of broken rice juice to brown rice juice 3 ? 2, gum arabic 0. 3% (m : V), milk powder 0. 5% (m : V). The beverage was of better stability under the condition ofonce homogenization at 50 Mpa, 60 ℃关键词
碎米/糙米/米乳饮料/高温α-淀粉酶/β-淀粉酶/工艺奈件Key words
broken rices brown rice/ rice milk beverage/ bacteria α- amylase/ β-amylase/ technological process conditions引用本文复制引用
单斌,朱建华,全小丽,刘惠贞..双酶法优化复合碎米-糙米乳饮料工艺条件[J].食品与机械,2011,27(6):232-236,5.基金项目
韶关科技计划项目[编号:韶科(管)2010-02] （管）
广东省教育部产学研结合项目(编号:2011B090600027) （编号:2011B090600027）
