功能性大米乳饮料的研制

Preparation of functional rice beverage

以大米为原料,经过烘烤、粉碎、生物水解、过滤、调配、杀菌等工艺,研制出一种色泽、风味和口感都很好的大米乳饮料。对生产过程中的一些关键因素进行了比较分析,得到了获得最佳产品品质的工艺参数,从而为大米的精深加工提供了一定的思路和方法。

Using rice, by roasting, comminution, enzyme hydrolysis, filtration, preparation, sterilization, the rice beverage which contains good colour, flavor and taste was prepared. The critical factors during the process were compared and analyzed and the optimal process parameter was gained. This paper provided some clue for the deep process of rice.