| 米乳（糊）饮料的研制 |
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| 引用本文： | 方道赠,胡胜群,陈力巨,张贤策. 米乳（糊）饮料的研制[J]. 饮料工业, 2010, 13(10): 7-9. DOI: 10.3969/j.issn.1007-7871.2010.10.002 |
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| 作者姓名： | 方道赠 胡胜群 陈力巨 张贤策 |
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| 作者单位： | [1]温州市质量技术监督检测院,浙江温州325000 [2]温州市食品研究所,浙江温州325028 |
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| 摘 要： | 以普通大米或特种米为原料,以白砂糖、牛乳等为辅料,经胶磨、均质、杀菌等工艺研制休闲米乳及早餐米乳。研究结果表明：采用膨化米粉代替大米,可以大大缩短加工时间以及减少加工设备,添加0.4%的复合稳定剂,可以保证米乳固液两相的稳定性,结合高温（110℃,10min）杀菌,研制的米乳（糊）饮料口感纯正,保质期可达6个月以上。
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| 关 键 词： | 米乳（糊）饮料 方便食品 |
Preparation of rice beverages |
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| FANG Dao-zeng,HU Sheng-qun,CHEN Li-ju,ZHANG Xian-ce. Preparation of rice beverages[J]. Beverage Industry, 2010, 13(10): 7-9. DOI: 10.3969/j.issn.1007-7871.2010.10.002 |
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| Authors: | FANG Dao-zeng HU Sheng-qun CHEN Li-ju ZHANG Xian-ce |
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| Affiliation: | 1 Wenzhou Institute of Technology Testing and Calibration,Wenzhou 325000,Zhejiang,China; 2 Wenzhou Food Research Institute,Wenzhou 325028,Zhejiang,China) |
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| Abstract: | With rice/special rice and sugar,milk,etc. as the raw and auxiliary materials,respectively,leisure and breakfast rice beverages were prepared by grinding,homogenization and sterilization. The results of studies showed that the preparation time was greatly shortened and the equipment cost cut down if expanded rice was used instead of rice,and that 0.4% complex stabilizers well stabilized the beverages. After high-temperature sterilization at 110℃ for 10 min,the beverages,with a genuine taste,had a shelf life of more than 6 months. |
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| Keywords: | rice beverage instant food |
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