摘要
薏苡仁经原料处理、酶解、离心、混合调配等加工处理,并进行重点工艺优化,结果表明:当薏苡仁在180℃下烘烤30 min,添加0.0017%的α-淀粉酶,60℃下酶解10 min时,薏苡仁饮料风味独特、口感细腻、质量稳定无沉淀。
Coix seed was manufactured and focused on process optimization through material handling, hydrolyzed by enzyme, centrifugation and mixed. The results showed that when Coix seed baked at 180 ℃ for 30 min, hydrolyzed by 0.0017% of a-amylase under 60 ℃ for 10 min, Coix seed beverage with unique flavor, delicate taste, quality and stability without precipitation was made.
出处
《食品科技》
CAS
北大核心
2014年第3期65-67,71,共4页
Food Science and Technology
基金
贵州省中药现代化科技产业研究开发专项(黔科合中药字[2011]5077号)
关键词
薏苡仁
加工工艺
保健饮料
Coix seed
manufacturing process
health beverage
