米蛋白饮料的研制  

The Study of Rice Protein Beverage

作　　者：林晶晶[1] 林婉瑜[1] 林向阳[1] 张宏[1] 黎金清[1] 李雁晖[1] 黄明育 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]福建省东南香米业发展有限公司,福建莆田351100

出　　处：《农产品加工（下）》2009年第12期19-23,26,共6页Farm Products Processing

基　　金：福建省大学生创新性实验计划项目(2008年);福州大学SRPT项目(08098)

摘　　要：以碎米为原料,通过米蛋白提取,淀粉液化、糖化、调味、均质、杀菌等一系列工艺,研制出一种口感良好、老少皆宜且营养丰富的米蛋白饮料。其中蛋白提取离心后的淀粉可以进行液化、糖化,产生葡萄糖液,并加入到米蛋白提取液中进行调味,这样就可以在不额外添加其他甜味剂的情况下研制出米蛋白饮料。多余的糖液还可以用于生产葡萄糖口服液,充分利用原料,以提高经济效益和大米的综合利用价值。The cardamine was used as raw materials, through the rice protein extract, starch liquefaction, saccharification, seasoning, homogenization and sterilization and so on, a kind of good taste and nutritious rice protein beverage for young and old people were introduced in this paper. After centrifugal extraction, liquefaction and saccharification, the strach turn out to be glucose and then he added to the rice protein extract for seasoning. So that needn＇t add an additional sweeteners to develope rice protein beverage. The excessing glucose solution can also be used in the production of oral glucose. In this way it can make full use of raw materials and enhance the economic efficiency and the comprehensive utilization of rice.

关 键 词：米蛋白 酶 液化 糖化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]