文档介绍：薏米饮料工艺的研究薏米饮料加工工艺的研究摘要以薏米为主要原料,经磨浆、酶解、过滤、调配等一系列工艺,制成薏米饮料。本文对耐高温α-淀粉酶、碱性蛋白酶及糖化酶的酶解时间及酶的添加量进行了研究, 确定了最佳酶解时间及酶的添加量为:耐高温α-淀粉酶:添加量为 6U/g ,时间 30min ; 碱性蛋白酶:添加量 6mg /g,时间 2h ;糖化酶:添加量 300U/g ,时间 ;以此获得的饮品的 DE 值可达 % ,氨基态氮含量可达。对原料的预处理及稳定剂的选择进行了研究,确定了最佳的原料预处理及稳定剂;同时还在单因素的基础上对薏米、奶粉、蔗糖添加量进行探讨,对配料比例作正交优化,通过对产品综合评分选出最佳配料比,最后得出最佳配方为:薏米 10% 、奶粉 1% 、蔗糖 9% ,(均为质量百分比)。薏米饮料的口感、风味均获得满意效果。关键词薏米饮料工艺稳定剂薏米饮料工艺的研究 The productive technology of the seed of Job ’s tears beverage Abstract Beverage was made by the seed of Job ’s tears as its was manufacture through the grinded with water, hydrolysed by the starch enzyme, filtered and mixed. In this paper, the heat - stable α- amylase, alkali protease and harifying enzyme of enzyme solution and enzyme adding amount of time . Determine the optimal enzyme solution and enzyme adding amount of time for 6U of the heat - stable α- amylase per one gramme starch , liquefying for 30 minutes ;6 mg of the Alkali protease per one gramme starch , liquefying for 2 hours ; 300 U of the heat - stable α- amylase per one gramme starch , liquefying for hours .It is akinf of aiming at milk quality. The optimum cond-tions,such postions of stabilizer 、 milk powder 、 and suger etc,were determined by orthoyonal from erperiment iderifies the optimized proportion of 10% backrice 、 milk powder 1% 、 suger 9%. The taste flavour and stability of this rice milk were content. Key words the seed of Job ’s tears beverage process stabilezer 薏米饮料工艺的研究目录 1引言.......................................................................................................................................... 1 2实验材料.................................................................................................................................. 2 原料............................................................................................................................... 2 试剂.................................................................