| 3种糙米乳饮料加工工艺比较分析 |
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| 引用本文： | 张智恒,王大宏,张轶腾,王毅敏,李盘欣,安红周.3种糙米乳饮料加工工艺比较分析[J].粮食流通技术,2014(2):40-41,47. |
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| 作者姓名： | 张智恒 王大宏 张轶腾 王毅敏 李盘欣 安红周 |
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| 作者单位： | [1]河南工业大学粮油食品学院,国家粮食局粮油食品工程技术研究中心,郑州450001 [2]国家粮食储备局郑州科学研究设计院,郑州450053 [3]河南省南街村（集团）有限公司,临颖462600 |
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| 基金项目： | 河南省重点国际合作项目（编号：134300510036）. |
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| 摘 要： | 本文综述了糙米乳饮料的概念、加工工艺和营养价值。主要论述了糙米乳饮料的3种加工工艺一普通加工工艺、挤压膨化工艺和乳酸茵发酵工艺，并对它们的产品进行了比较分析。
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| 关 键 词： | 糙米乳 焙烤 挤压膨化 乳酸茵发酵 酶解 |
A Comparative Analysis of Three Kinds of Processing Technology of Brown Rice Milk Beverage |
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| Zhang Zhiheng,Wang Dahong,Zhang Yiteng,Wang Yimin,Li Panxin,An Hongzhou.A Comparative Analysis of Three Kinds of Processing Technology of Brown Rice Milk Beverage[J].Grain Distribution Technology,2014(2):40-41,47. |
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| Authors: | Zhang Zhiheng Wang Dahong Zhang Yiteng Wang Yimin Li Panxin An Hongzhou |
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| Institution: | 1.State Administration of Grain Engineering and Research Centre for Food, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. Zhengzhou science research ＆ design institute state administration of grain reserve, Zhengzhou 450053, China 3.Henan Nanjiecun Group Ltd., Linying 462600, China) |
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| Abstract: | This paper reviewed the conception, processing technology, nutritional value of brown rice milk beverage.Three kinds of processing technology-ordinary processing, extrusion expansion processing, fermentation processing of lactobacillus are mainly discussed and their products are analyzed comparatively. |
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| Keywords: | Brown rice milk Baking Extrusion expansion Fermentation of lactobacillus Enzymolysis |
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