作　　者： ; ; ;

机构地区： 广东轻工职业技术学院

出　　处： 《食品工业科技》 2009年第7期238-240,共3页

摘　　要： 对添加大米粉的冰淇淋的加工工艺及配方进行了研究,通过单因素及正交实验确定了较佳工艺条件及配方,实验结果表明,酶解大米粉的较佳工艺条件为:大米粉与水的比例1:5、酶的添加量0.3%、转化温度80℃、转化时间50min;大米粉在冰淇淋中适宜的添加量为5%。 The processing technology and formula of ice cream with rice flour was studied.The optimum processing conditions and formula were determined through mono factor as well as orthogonal experiments.The experiment results showed that the optimum conditions of enzymolysis of rice flour were as follows.flour and water ratio was 1：5;enzyme adding amount was 0.3%; transforming temperature was 80℃; transforming time was 50min; the appropriate adding amount of rice flour in ice cream was 5%.

关 键 词： 大米粉 冰淇淋 酶解

领　　域： [轻工技术与工程] [轻工技术与工程]