非酶解大米乳饮料的关键工艺及配方  

Study on the Ingredients and Key Processing Technologies of Rice Beverage by Non-enzymatic Hydrolysis

作　　者：汪燕[1] 贾冬英[1] 姚开[1] 俞玲[1] 唐思琪[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与发酵工业》2009年第11期197-200,共4页Food and Fermentation Industries

摘　　要：以感官得分和离心沉淀率为评价指标,探讨了糊化时间、加水量以及蔗糖脂肪酸酯、复合增稠剂[m(卡拉胶)∶m(明胶)=4∶6]和复合磷酸盐[m(六偏磷酸钠)∶m(二聚磷酸钠)=6∶4]的用量对非酶解大米乳饮料质量的影响,确定了该饮料加工的关键工艺条件和适宜配方。该饮料加工的适宜糊化条件是:将加入质量18倍蒸馏水于90-95℃加热40 min;制备1.0 kg大米乳饮料的适宜配方为蒸馏水918 g、大米50.8 g、蔗糖35 g、复合增稠剂1.20 g、复合磷酸盐0.25 g和蔗糖脂肪酸酯0.20 g。In this paper, nutritional and delicious milk-like rice beverage was prepared by non-enzymatic hydrolysis. The effects of gelatinization time, water addition, and the amounts of sucrose esters of fatty acids, complex thickening agent （ carrageenan ： gelatin = 4 ： 6） and complex phosphates-sodium hexametaphosphate ： sodium tripolyphosphate = 6： 4） on its quality were studied to determine the suitable gelatinization time and formula. The best condition was adding distilled water 18 times of the rice weight and heated at 90 - 95℃ for 40 min. the best formula for making 1.0 kg of the beverage was： distilled water 918 g, rice 50.8 g, sugar 35 g, complex thickening agent 1.20 g, complex phosphate 0.25 g and sucrose esters of fatty acids 0.20 g.

关 键 词：大米饮料 稳定性 离心沉淀率 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]