酶解辅助喷雾干燥法制备速溶米糠粉工艺研究

发布时间：2018-01-23 05:00

  本文关键词： 米糠 酶解 喷雾干燥 响应面法 速溶米糠粉　出处：《食品研究与开发》2017年12期 　论文类型：期刊论文

【摘要】：为获得溶解性和冲调性较好的米糠粉,以全脂米糠为原料,采用酶解结合喷雾干燥的方法制备速溶米糠粉,利用响应面法优化酶解液喷雾干燥的条件,并对米糠粉的速溶性指标进行测定。结果显示:在α-淀粉酶添加量4 000 U/g、温度60℃、pH 6.5、酶解时间90 min的条件下,米糠液中可溶性碳水化合物达25.13%;米糠酶解液喷雾干燥的条件为:进风温度160℃、热风流量31.40 m~3/h、进料流量360 mL/h,此条件下,米糠出粉率最高,达到43.69%。所制备的米糠粉冲调性较好,色泽风味具佳。
[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 伪 -amylase was 4 000 U / g, the temperature was 60 鈩，

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