食品与发酵工业2012，Vol.38Issue(2)：233-236,4.
高抗性淀粉米乳饮料制作工艺
Study on Processing of Resistant Starch Rice Milk
摘要
Abstract
In this paper, a kind of rice which contains much resistant starch as the raw materials was maked into rice milk, which can control blood sugar and weight, with the enzymatic method. In order to maximize the content of resistant starch in rice milk, the ratio of materials, pretreatment, baking conditions, gelatinization time, enzyme hydorlysis and other processions were studied. And the best formula was found through the orthogonal test.关键词
抗性淀粉/米乳饮料/加工工艺Key words
resistant starch/rice milk/stability/processing technology分类
轻工纺织引用本文复制引用
陈岑,李保国,叶彬..高抗性淀粉米乳饮料制作工艺[J].食品与发酵工业,2012,38(2):233-236,4.基金项目
上海市农业成果转化项目 （）
上海市重点学科建设项目 （）
