籼米基脂肪替代品对速溶咖啡口感的影响

Effect of Indica Rice Fat Substitute on the Taste of the Instant Coffee

研究了籼米为基质的脂肪替代品的制备工艺。通过单因素试验研究了耐高温α-淀粉酶添加量、籼米粉目数和水解时间对产品DE值的影响,并通过正交试验确定了制备籼米为基质的脂肪替代品的最佳工艺条件：酶添加量4.0 U/g米粉,水解时间30 min,籼米粉目数100目。制备的产品DE值3.0左右,干燥后产品为白色粉状物。利用提取脂肪替代品后的沉淀继续制备DE值13-17的麦芽糊精,工艺条件为：酶添加量40.0 U/g米粉,水解时间40 min。最后,添加质量分数6%的脂肪替代品和9%的麦芽糊精复配出的速溶咖啡口感最佳。

This paper studied the preparation technology of fat substitute on the basis of indica rice.In this paper,with the method of single factor experiment,the influence of dextrose equivalent of the products（DE） on the alpha-amylase additive volume resistant to the high temperatures,indica rice flour mesh and hydrolysis time was researched. Furthermore,the optimum technological condition of indica rice based fat substitute was determined by orthogonal test,conditions were as follows：enzyme additive volume was 4.0 U/g rice flour,hydrolysis time was 30 min,indica rice flour mesh was 100 mesh. The DE value of the product prepared was around 3.0,and the dried product was white powder. The precipitation of extracted fat substitute was utilized and continued to prepare the maltodextrin with DE value of 13-17. These technological conditions were enzyme additive volume was 40.0 U/g rice flour,hydrolysis time was 40 min. Finally,the results showed that the fat substitute of 6% quality fraction and 9% maltodextrin were compounded to give the instant coffee with the best taste.