本文關鍵詞： 米糠 酶解 噴霧干燥 響應面法 速溶米糠粉　出處：《食品研究與開發(fā)》2017年12期 　論文類型：期刊論文

【摘要】：為獲得溶解性和沖調(diào)性較好的米糠粉,以全脂米糠為原料,采用酶解結合噴霧干燥的方法制備速溶米糠粉,利用響應面法優(yōu)化酶解液噴霧干燥的條件,并對米糠粉的速溶性指標進行測定。結果顯示:在α-淀粉酶添加量4 000 U/g、溫度60℃、pH 6.5、酶解時間90 min的條件下,米糠液中可溶性碳水化合物達25.13%;米糠酶解液噴霧干燥的條件為:進風溫度160℃、熱風流量31.40 m~3/h、進料流量360 mL/h,此條件下,米糠出粉率最高,達到43.69%。所制備的米糠粉沖調(diào)性較好,色澤風味具佳。
[Abstract]:In order to obtain rice bran powder with good solubility and tunability, instant rice bran powder was prepared by enzymatic hydrolysis combined with spray drying with full-fat rice bran as raw material, and the conditions of spray drying of enzymatic hydrolysis solution were optimized by response surface method. The results showed that the content of 偽 -amylase was 4 000 U / g, the temperature was 60 鈩，

本文編號：1456778