食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
29-31
,共3页
尹永智%张冬洁%母智深%李洪亮%马占福%冯志宽
尹永智%張鼕潔%母智深%李洪亮%馬佔福%馮誌寬
윤영지%장동길%모지심%리홍량%마점복%풍지관
糙米粉%淀粉酶%水解工艺
糙米粉%澱粉酶%水解工藝
조미분%정분매%수해공예
brown rice powder%amylase%hydrolysis condition
研究糙米粉酶水解工艺对糙米牛乳复合蛋白饮料产品制备的口感和稳定性的影响。经研究发现，糙米粉最佳水解工艺为：α-淀粉酶添加量3%，糖化酶添加量6%，水解时间40 min，水解温度70℃。该酶解工艺条件下生产的糙米牛乳复合蛋白饮料产品的口感和稳定性最好。
研究糙米粉酶水解工藝對糙米牛乳複閤蛋白飲料產品製備的口感和穩定性的影響。經研究髮現，糙米粉最佳水解工藝為：α-澱粉酶添加量3%，糖化酶添加量6%，水解時間40 min，水解溫度70℃。該酶解工藝條件下生產的糙米牛乳複閤蛋白飲料產品的口感和穩定性最好。
연구조미분매수해공예대조미우유복합단백음료산품제비적구감화은정성적영향。경연구발현，조미분최가수해공예위：α-정분매첨가량3%，당화매첨가량6%，수해시간40 min，수해온도70℃。해매해공예조건하생산적조미우유복합단백음료산품적구감화은정성최호。
The effects of enzyme hydrolysis process of brown rice powder on the taste and stability of brown rice milk beverage were studied. The study found that the optimal parameter of hydrolyzation with enzyme in brown rice powder were addedα-amylase 3%and amyloglucosidase 6%, with 40 min at 70℃. The taste and stability were the best under that enzymatic hydrolysis process conditions.
