酶解大米饮品的研制

以大米为原料,探讨了大米饮品的制备工艺条件。通过正交试验研究了真菌淀粉酶的作用条件、大米饮品乳化稳定剂的复配方案及产品配方。结果表明:大米酶解工艺参数为:温度65℃、加酶量8μg/g底物、酶解时间90 min、底物浓度为20%;大米饮品最佳稳定剂为:微晶纤维素0.30%、卡拉胶0.012 5%、单(双)甘油脂肪酸酯0.04%、蔗糖脂肪酸酯0.04%;大米饮品最适配料为:大米酶解液75%、小麦胚芽油1.0%、白砂糖4%、食用盐0.010%。

Manufacture on Enzymatic Hydrolysis of Rice Drinks

Using rice as raw materials,the Manufacture process conditions of rice drinks were discussed. By orthogonal experimental study,the role conditions of fungal amylase,the complex scheme and product formulations of rice drinks emulsion stablilizers were studied. The results showed that the rice digestion process parameters were as follows :temperature was 65 ℃,8 μg/g enzyme substrates,enzymolysis time was 90 min,the substrate concentration was 20%.The best stabilizer for rice drinks were as follows :microcrystalline cellulose was 0.30%,carrageenan was 0.012 5%,single(double) glycerin fatty acid ester was 0.04%,sudrose fally acid ester was 0.04%.The most adapted materials of rice drinks were as follows :rice enzymolysis liquid was 75%,wheat germ oil was 1.0%,sugar was 4%,salt was 0.010%.