摘要
薏米粉经酶解或膨化后，水溶性成分提高到７３％～７８％；β—ＣＤ包结酶解残渣的脂溶性成分。经上述工艺处理的薏米可用于生产速溶固体饮料或袋装冲泡型饮料等，拓宽了薏米的利用范围。
After enzymolysised and extruded power of Coix
lacryma-jobi ,water soluble composition increased to 70%-78%Oiliness composition was included
by -CDPressed powed cold be prepare solidified beverage and tea pocked with bagIt extended the
utilization limits of Coix lacryma-jobi
出处
《云南热作科技》
1999年第2期18-19,共2页
Journal of Yunnan Tropical Crops Science & Technology
关键词
薏米
酶解
膨化
饮料
Coix lacryma-jobi
enzymolysis
expand
drink
