摘要
麦胚是小麦制粉的副产品,本文研究了采用将麦胚浸泡的方法生产麦胚乳饮料。最后通过梯度试验和正交试验确定最佳配比为羧甲基纤维素钠(CMC)0.10%、单甘酯0.10%、蔗糖酯0.05%、脱脂乳粉3.0%。
Wheat embryo is the byproduct of milling. Using the method of embryo marinating to produce embryo beverage was studied in this paper. Finally the producing technic of embryo beverage was selected and optimized by grads experiment and orthogonal experiment, the pappropriate parameters of producing were as followed： Carboxy Methylated Cellulose was 0.10%, Monoglyceride was 0.10%, Sucrose ester was 0.05%, degreased milk powder was 3.0%.
出处
《黑龙江八一农垦大学学报》
2005年第6期61-63,共3页
journal of heilongjiang bayi agricultural university
关键词
麦胚
浸泡
饮料
wheat embryo
marinating
beverage
