Study Of Preparation Technology Of The Low Viscidity Refreshing Rice Beverage

The paper was aimed at studying the techniques of enzymatic of rice in the process of preparing the low viscidity refreshing rice beverage, purification method and the development of rice beverage. The purpose of the study is to determine the suitable hydrolysis parameters, the most appropriate formulas of flavor and emulsification and thickening agents of the beverage. In addition, the nutrition value and preservation stability of the beverage were also investigated in detail.Thermo-stable a-amylase and candy convert complex enzymes were used to hydrolyze rice. The optimal hydrolysis parameters were given as: fluidity parameters are temperature85℃, rice to water1:15(w/v), enzyme concentration 1.0ml /500 raw material, time 45min. Sugar convert parameters are temperature60℃ PH5.0 enzyme concentration0.75ml /500g raw material time120min.Uses the ceramic membrane separation technology to purify the rice enzyme dispel liquid .The result showed that it was excellent. The liquid was very clarity.An orthogonal design was used to prepare rice beverage using the hydrolysate. The most appropriate flavor formula was: fructose3% maltodextrin5% coffee-mate3% . Besides, the most suitable formula of thickening agents was 0.1% Span-60 and Tween-80 0.05% fruit gum and CMC-Na. When the materials were added into the beverage as formulas above, the beverage tasted very good and looks very uniform without deposit.In the study of emulsification system stability, rice beverage will be stabilized by the way of high pressure homogenization process with different parameters. Through granularity analyze infer, we find that different parameters will produce totally different oil particle size distribution and different stability. The stability of rice beverage has very close relationship with oil particle size distribution. Rice beverage with oil particle size 0.329um will be very stable.The amino acids in the hydrolysate and the beverage were determined separately and the result showed that: there were abundant amino acids in them which covered...