糙米粉水解工艺对糙米牛乳复合蛋白饮料的影响  

The Effect of Hydrolyzation Process for Brown Rice Powder on Brown Rice Milk Mixed Protein Beverage

作　　者：尹永智[1] 张冬洁[1] 母智深[1] 李洪亮[1] 马占福 冯志宽[1] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《食品研究与开发》2015年第20期29-31,共3页Food Research and Development

摘　　要：研究糙米粉酶水解工艺对糙米牛乳复合蛋白饮料产品制备的口感和稳定性的影响。经研究发现,糙米粉最佳水解工艺为:α-淀粉酶添加量3%,糖化酶添加量6%,水解时间40 min,水解温度70℃。该酶解工艺条件下生产的糙米牛乳复合蛋白饮料产品的口感和稳定性最好。The effects of enzyme hydrolysis process of brown rice powder on the taste and stability of brown rice milk beverage were studied. The study found that the optimal parameter of hydrolyzation with enzyme in brown rice powder were addedα-amylase 3%and amyloglucosidase 6%, with 40 min at 70℃. The taste and stability were the best under that enzymatic hydrolysis process conditions.

关 键 词：糙米粉 淀粉酶 水解工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]