摘要
以发芽糙米和汉麻仁脱脂粉为原料,通过酶解发芽糙米和熟化汉麻仁脱脂粉,调配少量增稠剂后,获得易消化、甜度适中、具有果仁芳香的发芽糙米汉麻仁速溶饮品。酶解发芽糙米的最佳条件为:β-淀粉酶添加量0.5g/100 mL、反应温度60℃、反应时间2.5 h;发芽糙米汉麻仁复合粉制备的最佳条件为:汉麻仁脱脂粉熟化温度120℃、酶解发芽糙米粉与熟化汉麻仁脱脂粉比例1︰1、β-环糊精添加量20%。
The germinated brown rice through enzymolysis and degreased hemp seeds powder baked were used as raw materials. After added some thickening agent, instant drink powder was made, which was digestible, moderate sweet, and nuts taste. The optimum parameters for enzymolysis of germinated brown rice were as follows: β-amylase 0.5 g/100 mL, the temperature of 60 ℃ in 2.5 h. The optimum parameters for preparation of germinated brown rice and hemp seed composite powder were as follows: baking temperature of degreased hemp seed powder of 120 ℃, the rate of germinated brown rice powder and degreased hemp seed powder of 1︰1, and the dosage of β-cyclodextrin was 20%.
作者
石杰
宋淑敏
刘宇峰
杨庆丽
魏连会
董艳
SHI Jie;SONG Shumin;LIU Yufeng;YANG Qingli;WEI Lianhui;DONG Yan(Daqing Branch of Heilongjiang Academy of Sciences,Daqing 163319)
出处
《食品工业》
CAS
北大核心
2020年第2期90-93,共4页
The Food Industry
基金
黑龙江省院所基本应用技术研究专项(ZNBZ2018DQ03)
黑龙江省科学院学科领域创新能力提升专项计划子课题(XKLY2019DQ01)
黑龙江省科学院中试熟化项目(ZSSH2018DQ01).
关键词
发芽糙米
汉麻仁
速溶
酶解
germinated brown rice
hemp seeds
instant drink powder
enzymolysis
