摘要
本文首先对米乳饮料进行概述,从米乳饮料的原料米选择和原料米的预处理以及米乳饮料的营养保健等进行分析,通过试验分析的方法,探究米乳饮料加工中的关键技术,本文用单因素法分别采用微波膨化和酶解的工艺加工方法研究米乳饮料加工的关键技术,得出米的最佳膨化时间、膨化功率、原料米中水的含量以及物料厚度等,获得米乳饮料最佳微波膨化的工艺条件。同时通过酶解试验,分析料水、酶解时间及解温度等关键技术对酶解效果的影响,获得最佳的酶解工艺条件。最后简要分析均质压力对米乳饮料加工稳定性的影响,通过实验获得稳定性最好时的均质压力。
In this paper,firstly,the rice milk beverage are summarized from the rice milk beverage raw material selection and raw materials meters of pretreatment and rice milk beverage nutrition health care was analyzed through test analysis method to explore the rice milk beverage processing key technology.By using the single factor method respectively by microwave puffing and enzymolysis processing method of rice milk beverage processing key technology,it is concluded that the m best puffing time,swelling power,the raw material water content,material thickness,rice milk beverage is best microwave puffing process conditions.At the same time,through enzymatic hydrolysis test,analyze material water,enzymolysis time,enzyme solution temperature and other key technologies of enzyme hydrolysis effect The effects of homogenization pressure on the stability of rice milk beverage were obtained by experiments.The stability of the rice milk beverage was obtained by experiment.
出处
《现代食品》
2015年第13期68-71,共4页
Modern Food
关键词
米乳饮料
加工工艺
关键技术
Rice milk beverage
Processing technology
Key technology
