CAJ | 학술논문

以大米为原料，探讨了大米饮品的制备工艺条件。通过正交试验研究了真菌淀粉酶的作用条件、大米饮品乳化稳定剂的复配方案及产品配方。结果表明：大米酶解工艺参数为：温度65℃、加酶量8μg/g底物、酶解时间90 min、底物浓度为20%；大米饮品最佳稳定剂为：微晶纤维素0.30%、卡拉胶0.0125%、单（双）甘油脂肪酸酯0.04%、蔗糖脂肪酸酯0.04%；大米饮品最适配料为：大米酶解液75%、小麦胚芽油1.0%、白砂糖4%、食用盐0.010%。
이대미위원료，탐토료대미음품적제비공예조건。통과정교시험연구료진균정분매적작용조건、대미음품유화은정제적복배방안급산품배방。결과표명：대미매해공예삼수위：온도65℃、가매량8μg/g저물、매해시간90 min、저물농도위20%；대미음품최가은정제위：미정섬유소0.30%、잡랍효0.0125%、단（쌍）감유지방산지0.04%、자당지방산지0.04%；대미음품최괄배료위：대미매해액75%、소맥배아유1.0%、백사당4%、식용염0.010%。
Using rice as raw materials ,the Manufacture process conditions of rice drinks were discussed. By orthogonal experimental study ,the role conditions of fungal amylase ,the complex scheme and product formulations of rice drinks emulsion stablilizers were studied. The results showed that the rice digestion process parameters were as follows:temperature was 65℃,8μg/g enzyme substrates ,enzymolysis time was 90 min ,the substrate concentration was 20%.The best stabilizer for rice drinks were as follows:microcrystalline cellulose was 0.30%,carrageenan was 0.012 5%,single (double) glycerin fatty acid ester was 0.04%,sudrose fally acid ester was 0.04%.The most adapted materials of rice drinks were as follows:rice enzymolysis liquid was 75%,wheat germ oil was 1.0%,sugar was 4%,salt was 0.010%.