摘要
研究以大米和花生为主要原料的米乳饮料的制备工艺。运用耐高温a-淀粉酶对米浆进行液化,通过正交试验确定米浆酶解的最佳工艺参数:液化参数为温度80℃,料水比1∶10(g/mL),酶用量0.3%,时间40 min,pH为6.5。取酶解后的上清液进行饮料配制。米乳饮料的最佳配方为:蔗糖1.5%、花生2%;最佳乳化稳定剂配方为:0.1%蔗糖脂肪酸酯+0.05%果胶+0.05%CMC-Na(羧甲基纤维素钠)。产品口感柔和,外观均匀且无沉淀、分层现象,稳定性良好。
The paper was aimed at studying the techniques of development of rice peanut beverage.Thermostable a-amylase were used to hydrolyze rice.The optimal hydrolysis parameters were as followed： temperature 80 ℃,ratio of rice to water 1∶10（g/mL）,enzyme concentration 0.3 %,time 40 min,pH6.5.An orthogonal design was used to prepare rice peanut beverage using the enzyme hydrolysis product.The most appropriate flavor formula was： sucrose 1.5 %,peanut 2 %,besides,thickening agents was sucrose fatty acid esters 0.1 %,fruit gum 0.05 % and CMC-Na 0.05 %.The obtained beverage tasted very good and looks very uniform without deposit.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期100-103,共4页
Food Research and Development
关键词
大米
花生
米乳饮料
rice
peanut
rice beverage
