| 糯米粉酶解工艺优化及在低脂冰淇淋中的应用 |
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| 引用本文： | 贝惠玲,余小林,杜淑霞,徐丽,萧穗源,吴汶飞. 糯米粉酶解工艺优化及在低脂冰淇淋中的应用[J]. 食品工业科技, 2012, 0(2): 214-217 |
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| 作者姓名： | 贝惠玲 余小林 杜淑霞 徐丽 萧穗源 吴汶飞 |
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| 作者单位： | 1. 广东轻工职业技术学院,广东广州,510300
2. 华南农业大学食品学院,广东广州,510642 |
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| 基金项目： | 广东省科技攻关项目(2009B020312018) |
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| 摘 要： | 以糯米粉为原料酶解为糯米糖浆,通过响应曲面优化实验,确定最佳酶解工艺条件为酶解时间29.26min、酶解温度75.31℃、酶用量0.71g/L,在此条件下DE值的预测值为7.08%,实测值平均值为7.14%。以该糯米糖浆为原料取代奶油制作冰淇淋,可获得脂肪含量为0.86%,蛋白质含量为2.93%的低脂冰淇淋。
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| 关 键 词： | 糯米粉 酶解 低脂冰淇淋 |
Optimization for enzymatic hydrolysis technology of glutinous rice flour and the use of hydrolyzed syrup in low fat ice cream processing |
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| BEI Hui-ling,YU Xiao-lin,DU Shu-xia,XU Li,XIAO Sui-yuan,WU Wen-fei. Optimization for enzymatic hydrolysis technology of glutinous rice flour and the use of hydrolyzed syrup in low fat ice cream processing[J]. Science and Technology of Food Industry, 2012, 0(2): 214-217 |
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| Authors: | BEI Hui-ling YU Xiao-lin DU Shu-xia XU Li XIAO Sui-yuan WU Wen-fei |
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| Affiliation: | 1.Guangdong Light Industry Technical College,Guangzhou 510300,China;2.College of Food Science,South China Agricultural University,Guangzhou 510642,China) |
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| Abstract: | With glutinous rice flour as raw material,glutinous rice syrup was made by enzymatic hydrolysis.Optimized enzymatic hydrolysis conditions were determined by response surface analysis.The optimized enzymatic hydrolysis conditions were as follows:time 29.26min,temperature 75.31℃,enzyme dosage 0.71g/L.At this condition,the predicted DE value was 7.08%,actual measured value was 7.14% on average.With glutinous rice syrup as raw material replacing butter to make ice cream,low fat ice cream with 0.86% of fat content and 2.93% of protein content were obtained. |
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| Keywords: | glutinous rice flour enzymatic hydrolysis low fat ice cream |
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