摘要
以大米为主要原料，花生等为辅料，采用酶处理等加工工艺，研制出一种新型的大米饮料──米乳，本文解决了米乳中由于含淀粉质较多而易沉降而变质的问题，并对工艺中的一些关键工序进行了比较分析，提出了合理的生产工艺流程。
Use raw materials such as rice, peanut milk powder etc and adopted ferment disposal as the key tech- nology, new - type rice milk drink has been manufac- tured. Sedimentation and qualitative change resulted from high starch contents in rice milk have been solved. and the rational process chart has been put forward.
出处
《食品工业》
北大核心
2000年第5期13-15,共3页
The Food Industry
