利用SAS软件比较大米饮料提汁工艺的研究  

Comparing study on the two juicing processes of producing rice milk

作　　者：周鹏[1] 张国农[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,无锡214036

出　　处：《食品科技》2008年第5期41-44,共4页Food Science and Technology

摘　　要：研究米乳的两种提汁工艺,确定磨浆提汁的最佳工艺是75℃磨浆14 min、料水比1∶10、酶解提汁的最佳工艺是55℃酶反应1 h、加α-淀粉酶0.0175 g/g大米、料水比1∶8。综合评价酶解提汁工艺优于磨浆提汁工艺,运用酶解工艺制得的米乳稳定性良好,具有大米的香味和色泽。Two juicing processes of producing rice milk was studied. The optimum parameters of the milling process were milling at 75 ℃ for 14 min adding 10 times water to the weight of rice. The optimum parameters of the enzymatic process were 0.0175 g/g rice at 75 ℃ for 1 h adding 8 times water compared to the weight of rice. Enzymatic process was better compared to the milling process. Rice milk produced under the condition above using enzymatic process showed good stability, color and rice flavor.

关 键 词：米乳饮料 工艺比较 酶解 

分 类 号：TS201.1[轻工技术与工程—食品科学]