摘要
对添加大米粉的冰淇淋的加工工艺及配方进行了研究,通过单因素及正交实验确定了较佳工艺条件及配方,实验结果表明,酶解大米粉的较佳工艺条件为:大米粉与水的比例1:5、酶的添加量0.3%、转化温度80℃、转化时间50min;大米粉在冰淇淋中适宜的添加量为5%。
The processing technology and formula of ice cream with rice flour was studied.The optimum processing conditions and formula were determined through mono factor as well as orthogonal experiments.The experiment results showed that the optimum conditions of enzymolysis of rice flour were as follows.flour and water ratio was 1：5;enzyme adding amount was 0.3%; transforming temperature was 80℃; transforming time was 50min; the appropriate adding amount of rice flour in ice cream was 5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第7期238-240,共3页
Science and Technology of Food Industry
关键词
大米粉
冰淇淋
酶解
rice flour
ice cream
enzymolysis
