双酶法优化复合碎米-糙米乳饮料工艺条件

Optimization with two enzymes for the technology process parameters of rice milkmixed beverage prepared with broken rice and brown rice

以碎米和糙米为原料,采用双酶法对米乳饮料生产的工艺条件进行了研究,并优化了生产配方。结果表明,米汁生产的最佳工艺条件为烘烤温度180℃,烘烤时间碎米20min,糙米25min;按碎米∶水=1∶6(m∶V)、糙米∶水=1∶8(m∶V)加水糊化;碎米汁加高温α-淀粉酶14U/g,糙米汁加酶20U/g,液化酶解,时间均为1h;米浆经离心、过滤后,取上清液,加入β-淀粉酶14U/mL,酶解20min。确定调配型米乳饮料的最佳配方:加水量30%(V∶V),碎米汁∶糙米汁为3∶2,阿拉伯胶0.3%(m∶V),奶粉0.5%(m∶V)。所得之米乳饮料在60℃,50MPa下均质1次,稳定性最佳。

The influences were studied of the technological process conditions to rice milk beverage made with broken rice and brown rice.The results showed that optimum technological conditions of rice juice were as follows： roasting temperature 180 ℃,broken rice roasting time 20 min and brown rice roasting time 25 min,the ratio of broken rice to water 1∶6,ratio of brown rice to water 1∶8,the additive amount of bacteria α-amylase to broken and brown gelatinized rice 14 U/g and 20 U/g respectively.Both of the enzymatic hydrolysis were 1 h.The additive amount of β-amylase into the supernatant was 14 U/mL and the enzymolysis was at 20 min.The optimal formula of rice milk beverage was determined： the additive amount of water 30%（V∶V）,the ratio of broken rice juice to brown rice juice 3∶2,gum arabic 0.3%（m∶V）,milk powder 0.5%（m∶V）.The beverage was of better stability under the condition of once homogenization at 50 MPa,60 ℃.