| 薏米的开发利用 |
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| 引用本文： | 陈建白.薏米的开发利用[J].热带农业科技,1999(2). |
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| 作者姓名： | 陈建白 |
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| 作者单位： | 云南省热带作物科学研究所 |
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| 摘 要： | 薏米粉经酶解或膨化后，水溶性成分提高到７３％～７８％；β—ＣＤ包结酶解残渣的脂溶性成分。经上述工艺处理的薏米可用于生产速溶固体饮料或袋装冲泡型饮料等，拓宽了薏米的利用范围。
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| 关 键 词： | 薏米 酶解 膨化 饮料 |
The Developing Utilization of Coix lacryma-jabi |
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| CHEN Jian-bai.The Developing Utilization of Coix lacryma-jabi[J].Tropical Agricultural Science & Technology,1999(2). |
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| Authors: | CHEN Jian-bai |
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| Abstract: | After enzymolysised and extruded power of Coix
lacryma-jobi ,water soluble composition increased to 70%-78%Oiliness composition was included
by -CDPressed powed cold be prepare solidified beverage and tea pocked with bagIt extended the
utilization limits of Coix lacryma-jobi |
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| Keywords: | Coix lacryma-jobi enzymolysis expand drink |
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