米露饮料的研制

米露饮料的研制(10000字)
摘  要：本研究以糙米为原料，纯牛奶为辅料，再配以蜂蜜、蔗糖等调味剂为来初探米露饮料的加工工艺。探讨了米水的质量比，淀粉酶解的最佳用量和时间，米浆与纯牛奶的体积比，同时研究了产品的稳定性和最佳配方。结果表明：米和水的质量比以4:10为佳；酶解的工艺参数为：α—淀粉酶添加量为原料液的0.06%，水解时间为2.5h，水解温度为70℃；米浆与牛奶的最佳体积比为10:5；稳定剂相对于原料液质量的最佳配比用量为：黄原胶0.1%，CMC-Na0.2%；该产品的最优调味配方为：蔗糖2%，蜂蜜2.5%，柠檬酸0.05%。
关键词：糙米；α—淀粉酶；牛奶；米露饮料

The development of Brown Rice Syrup Drink
Abstract: This study aims to make a brief study of the processing technology of brown rice syrup drink by using brown rice as raw materials, pure milk for the materials, and other flavorings such as honey and sugar. It not only discusses the quality ratio of brown rice and water, the best dosage and most suitable time of starch hydrolysis, the volume ratio between rice and pure milk, but also studies the stability and the best formula of the flavoring of the product. The results show that the best quality ratio of rice and water is 4:10; the dosage of α-amylase should be 0.06% while the required time for hydrolysis is 2.5h and the temperature is 70℃ according to the technical parameters for the hydrolysis; the best volume ratio of rice and milk is 10:5; The best quality ratios of stabilizers and main materials are 0.1%(xanthan gum) and 0.2%(CMC-Na); The best formula of the flavoring is 2% of honey, 2.5% of sucrose and 0.05% of citric acid.