| 高抗性淀粉米乳饮料制作工艺 |
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| 引用本文： | 陈岑,李保国,叶彬. 高抗性淀粉米乳饮料制作工艺[J]. 食品与发酵工业, 2012, 38(2): 233-236 |
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| 作者姓名： | 陈岑 李保国 叶彬 |
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| 作者单位： | 上海理工大学食品科学与工程研究所,上海,200093 |
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| 基金项目： | 上海市农业成果转化项目，上海市重点学科建设项目 |
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| 摘 要： | 以含高抗性淀粉的宜糖米为原材料,采用酶解的方法,开发出了一种适合糖尿病人和肥胖人群饮用的抗性淀粉米乳饮料。研究了原料配比、烘焙条件、糊化时间、酶解条件等工艺,最大限度地提高了米乳饮料中抗性淀粉的含量,并且通过正交试验确定了米乳饮料的最佳配方。
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| 关 键 词： | 抗性淀粉 米乳饮料 加工工艺 |
Study on Processing of Resistant Starch Rice Milk |
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| Chen Cen,Li Bao-guo,Ye Bin. Study on Processing of Resistant Starch Rice Milk[J]. Food and Fermentation Industries, 2012, 38(2): 233-236 |
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| Authors: | Chen Cen Li Bao-guo Ye Bin |
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| Affiliation: | (Institute of Food Science and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China) |
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| Abstract: | In this paper,a kind of rice which contains much resistant starch as the raw materials was maked into rice milk,which can control blood sugar and weight,with the enzymatic method.In order to maximize the content of resistant starch in rice milk,the ratio of materials,pretreatment,baking conditions,gelatinization time,enzyme hydorlysis and other processions were studied.And the best formula was found through the orthogonal test. |
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| Keywords: | resistant starch rice milk stability processing technology |
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