米乳制作的工艺研究  

The Production Process of Rice Milk

作　　者：吴文婷[1] 袁美兰[1] 

机构地区：[1]江西科技师范大学生命科学学院,江西南昌330013

出　　处：《农产品加工（下）》2015年第9期33-36,40,共5页Farm Products Processing

基　　金：江西科技师范大学大学生科研创新项目(201305);江西科技师范大学博士科研启动基金项目(200809)

摘　　要：以大米为原料,对米乳制作的工艺条件,如米水比、α-淀粉酶水解条件、稳定剂种类和添加量进行研究,并且采用正交试验对产品的配方进行设计,得到米乳生产的工艺条件为米水比1∶15,α-淀粉酶添加量0.4%,水解时间40 min;产品的最佳配方为白砂糖1.5%,奶粉2.0%,复合稳定剂(CMC-Na+海藻酸钠)0.17%+0.50%(均为质量百分比)。In this study, the process conditions ot rice milk such as the ratio ot rice powder and water, ot-arnylase hydrolysis conditions, and kinds and adding quantity of stabilizer are studied. Furthermore, using the orthogonal test, the formula of the product is designed, and finally the process conditions of rice milk are as follows： the ratio of rice powder and water is 1 ： 15, the adding quantity of a-amylase is 0.4%, hydrolysis time is 40 min; the best formula of product is white granulated sugar 1.5%, milk powder 2.0%, compound stabilizer （CMC-Na＋sodium alginate） 0.17% ＋0.50% （both for quality percentage） .

关 键 词：大米 米乳 大米饮料 工艺 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]