| 小米饮料的最佳液化、糖化及稳定条件研究 |
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| 引用本文： | 孙蕾,沈群.小米饮料的最佳液化、糖化及稳定条件研究[J].食品工业科技,2012,33(13):220-223,227. |
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| 作者姓名： | 孙蕾 沈群 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家现代农业产业技术体系-谷子糜子产业技术体系(CARS-07) |
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| 摘 要： | 本文主要对小米饮料的淀粉液化、糖化的最佳反应条件和稳定剂对小米饮料稳定性的影响进行了探讨,结果表明小米浸提液的液化最佳条件为:α-淀粉酶的加酶量6U/g淀粉,作用时间90min,作用温度70℃,pH6.5;糖化的最佳条件为:β-淀粉酶的加酶量100U/g淀粉,作用时间60min,作用温度60℃,pH5.5;稳定剂的最佳配比为:0.5%的阿拉伯胶、0.07%的瓜儿豆胶、0.07%的黄原胶、2.1%的蔗糖。
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| 关 键 词： | 小米饮料 液化 糖化 稳定剂 |
Study on the best conditions of liquefaction,mashing and stabilizing-agents using in millet beverage |
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| SUN Lei,SHEN Qun.Study on the best conditions of liquefaction,mashing and stabilizing-agents using in millet beverage[J].Science and Technology of Food Industry,2012,33(13):220-223,227. |
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| Authors: | SUN Lei SHEN Qun |
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| Affiliation: | *(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | The effect of technological flows of millet beveraging include starch liquefaction,mashing and adding stabilizing agents on the stability of millet beverage was studied.The best conditions of starch liquefaction were 6U/g α-amylase,90min,70℃,pH 6.5.The best conditions of mashing were 100U/g β-amylase,60min,60℃,pH 5.5.The benefitting mixture of stabilizing agents was 0.5% Arabic gum,0.07% Guar gum,0.07% Xanthan gum and 2.1% sucrose. |
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| Keywords: | millet beverage liquefaction mashing stabilizing agents |
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