高蛋白营养米露工艺优化  

Process optimization of high protein nutrition rice dew

作　　者：邹溪 ZOU Xi(Biology Science and Agriculture Faculty,Qiannan Normal College for Nationalities,Duyun 558000,Guizhou,China)

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000

出　　处：《粮食与油脂》2020年第5期35-37,共3页Cereals & Oils

摘　　要：以大米为主要原料,添加绵白糖、单甘脂、柠檬酸等辅料,采用单因素和正交试验对米露的配方进行优化。结果表明:米露饮料的最佳配比为米粉添加量8%、绵白糖添加量8%、柠檬酸添加量0.20%、单甘脂添加量为0.3%。在此条件下制作的产品组织状态良好,色泽乳白,口感细腻,具有特有的米香味,酸甜度适宜。Taking rice as the main raw material, adding cotton sugar, monoglyceride, citric acid and other auxiliary materials, single factor and orthogonal test were used to optimize the formula of rice dew. The results showed that the optimal formula of rice dew was 8 % rice flour, 8 % cotton sugar, 0.20 % citric acid and 0.3 % monoglyceride. The product made under this condition had good organization, milky white color, delicate taste, unique rice flavor, and suitable sour and sweetness.

关 键 词：米露 工艺 营养 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]