滚筒干燥结合酶法生产婴幼儿米粉的工艺研究  

Study on the Technology of Producing Infant Rice Powder by Drum Drying Combined with Enzymatic Method

作　　者：袁如英 韩飞 黄荣和 Yuan Ruying;Han Fei;Huang Ronghe(Guangdong United Foods Co.,Ltd.,Shantou 515041,China)

机构地区：[1]广东一家人食品有限公司,广东汕头515041

出　　处：《现代食品》2018年第11期187-189,共3页Modern Food

基　　金：汕头市科技计划项目(汕府科[2017]166号;项目编号:87)

摘　　要：采用糙米发芽、生物酶处理与滚筒干燥法相结合,利用滚筒干燥结合酶法生产的婴幼儿米粉富含γ-氨基丁酸,含量高达48.26 mg/100 g,且粗纤维含量较高,其外形及复水特性较好,可有效提高婴幼儿米粉冲调性及其质量品质。The combination of brown rice germination,biological enzyme treatment and roller drying method,the use of roller drying combined with enzymatic production of rice noodles for infants,rich inγ-aminobutyric acid,the content of up to 48.26 mg/100 g,and crude fiber content is higher,its shape and The rehydration characteristics are better,and it can effectively improve the rice flour reconstitution and highly quality.

关 键 词：糙米发芽 酶处理 滚筒干燥 米粉 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]