薏米糖浆在调制乳中的应用

Application of Semen Coicis Syrup in Modulation Milk

将烘烤后的薏米采用酶解法和浓缩法制备出糖浆,然后和纯牛奶按一定的比例混合,添加一定的稳定剂制备出薏米糖浆调制乳,通过实验确定了产品的最佳工艺条件。薏米烘烤温度为120℃,时间为40min;最佳料水比为1∶8;利用高温α-淀粉酶采用三段液化法液化,高温α-淀粉酶的加入量为3m L/kg;糖化酶的加入量为5m L/kg,糖化温度为65℃,糖化时间为60min。薏米糖浆调制乳中糖浆与牛奶的比例为1∶5;稳定剂为果胶、黄原胶、CMC、海藻酸钠组成的复合稳定剂;杀菌温度为90℃,时间为30min。该产品的蛋白质含量和脂肪含量分别为2.8g/100g和3.1g/100g,调制乳口感醇厚,色香味俱佳。

After baking the semen coicis is prepared by enzymatic hydrolysis and enrichment process of syrup, pure milk should be mixed in certain proportion, and a certain amount of stabilizer are added to prepare semen coicis syrup modulation milk. The best process conditions are determined through the experiments. Semen coicis baking temperature is 120℃, time 40 rains with the best water ratio 1 GA6FA 8. This experiment adopts three - stage liquefaction, using the high temperature of 3 mL alpha amylase and 5mL saccharifying enzyme with saccharification temperature 65℃ for 60 rains. Concentrated syrup and milk ratio is 1 GA6FA 5, compound stabilizer includes pectin, xanthan gum, CMC, sodium alginate and sterilization temperature is 90℃ for 30 rains. The protein content and fat content of the product are 2.8 （g/100 g） and 3.1 （g/100 g）. The taste of modulation milk is mellow and perfect in color, aroma and taste.