摘要
以高蛋白米粉(HPRF)为原料,研究适宜的酶解工艺及条件。酶解后的HPRF经过发酵作用,既去除了糖味,又消除了植酸含量,得到营养、风味俱佳的保健饮料,从而促进了HPRF的深度加工和利用。
The objective of this paper was to study optimal processes and processing conditions of hydrolysing high -protein rice flour with the help of enzymes containing a
α-amylase, a saccharifying enzyme and a protease. By fermenting the enzymatic hydrolytic high-protein rice flour, a nutritive and delicious beverage had been made, the quantity of phytic acid was decreased fully, and the flavour of rice bran could not be tasted, which would promote the deep processing and utilization of high-protein rice flour.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第2期22-25,共4页
Food Science
关键词
高蛋白米粉
酶
工艺
米粉
High-Protein rice flour Enzymes Processing
