对米浆的制备工艺进行优化,为发酵米乳饮料的加工提供优质原料.采用单因素试验对米浆制备的3个重要工序:大米焙烤、米浆液化和糖化工艺进行研究,并采用正交试验优化液化和糖化工艺.结果表明,最优的焙烤条件为180℃烘烤15 min;最优的液化工艺条件为在温度80℃、耐高温α-淀粉酶添加量为30 U/g的情况下液化140 min;最优的糖化工艺条件为温度60℃、糖化酶加酶量为300 U/g的情况下糖化6h.在此条件下,可获得淡淡大米香味的米浆,DE值为99.86％,可溶性固形物含量(soluble solid content,TSS)为9.4％.%To provide high quality material for rice-based fermented beverage,preparation conditions of rice slurry were optimized.The three important steps of rice slurry preparation included:rice baking,liquefaction and saccharification.The baking step was investigated by single factor experiment method.Orthogonal experiment method was used to optimize liquefaction and saccharification.Results showed that the optimal baking condition was at 180 ℃ for 15 min;liquefaction condition was at 80 ℃ for 140 min.Under this condition,the thermostable α-amylase enzyme activity was at 30 U/g.The optimal saccharification condition was 60 ℃ for 6 h.During this stage,the glucoamylase activity was at 300 U/g.Under these conditions,the rice slurry has light fragrance of rice.The DE value was 99.86％,and soluble solid content (TSS) was 9.4％.
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