摘要
糙米经过烘烤、粉碎、糊化,分步酶解后离心,取上清液得到米汤。然后添加其他配料,制备成饮料。结果表明,糙米原汁生产工艺:发芽红糙米经烘烤、粉碎、糊化后,分布酶解。第一步酶解α-淀粉酶用量0.6%,反应时间30 min;第二步酶解纤维素酶用量0.3‰,反应时间30 min;第三步酶解糖化酶用量2‰,蛋白酶用量0.3‰,反应时间3.5 h,获得糙米原汁。成品最佳配方为:糙米原汁40%,蔗糖6%,柠檬酸1.5‰,蔗糖脂肪酸酯添加量为0.1‰,单甘酯0.12‰,黄原胶0.2‰,羧甲基纤维素钠0.3‰。
After be baked, crushed, gelatinized and stepwise enzymatic hydrolyzed, the brown rice solution was centrifuged to get supernatant. Then, the other ingredients were added to the supernatant to produce beverage. The results indicated that the technological conditions for raw juice of brown rice were as follows： germinated brown rice was baked, crushed and gelatinized, then stepwise enzymatic hydrolyzed. The first step used 0.6% α-amylase to enzymatic hydrolyze for 30 rain; the second step used 0.3‰ cellulase to enzymatic hydrolyze for 30 min; the third step used 2‰ glucoamylase and 0.3‰ protease to enzymatic hydrolyze for 3.5 h; then the raw juice of brown rice was obtained. The optimal formula for finished product was as follows： 40% of raw juice of brown rice, 6% of saccharose, 1.5‰ of citric acid, 0.1‰ of sucrose fatty acid ester, 0.12‰ of monoglycerides, 0.2‰ of xanthan gum, and 0.3‰ of carboxymethyl cellulose sodium,
出处
《湖南农业科学》
2012年第8期92-95,108,共5页
Hunan Agricultural Sciences
基金
湖南省农业科学院2010年创新项目(湘农科科[2010]4号)
关键词
糙米汁饮料
分步酶解
原汁生产工艺
成品配方
brown rice juice
stepwise enzymatic hydrolysis
producing technologies for raw juice
formula of finishedproduct
