摘要
以糙米为原料,采用α-淀粉酶和糖化酶复合酶解新工艺生产米乳饮品,并利用蛋白多糖复配技术优化产品稳定性。通过单因素分析和正交试验,确定了米乳生产的最佳酶解工艺和稳定剂复配方案:酶解工艺为:α-淀粉酶质量分数0.08%,75℃保温液化;糖化酶质量分数0.08%,pH 5.5,60℃保温120 min;最佳稳定剂方案为:卡拉胶质量分数0.10%,酪朊酸钠质量分数0.10%,蔗糖酯质量分数0.04%,单甘酯质量分数0.04%。
The rice drink is made with brown rice by enzyme hydrolysis, a-amylase and gluco-amylase hydrolysis process and product stability optimization were studied. Through the single factor and orthogonal experiments, the best enzyme hydrolysis condition and stabilizer system of rice drink were confirmed. Enzyme hydrolysis process： the mass fraction of a-amylase 0.08%, 75 ℃, the mass fraction of gluco-amylase 0.08%, pH 5.5, 60℃ holding 120 min. The best stabilizer system is the mass fraction of carrageen 0.1%, the mass fraction of casein sodium 0.1%, the mass fi＇action of SE 0.04%, the mass fraction of GMS 0.04%.
出处
《食品工业》
北大核心
2013年第10期90-93,共4页
The Food Industry
关键词
糙米
米乳
酶解
稳定性
brown riee
riee drink
enzyme hydrolysis
stability
