以含高抗性淀粉的宜糖米为原材料,采用酶解的方法,开发出了一种适合糖尿病人和肥胖人群饮用的抗性淀粉米乳饮料。研究了原料配比、烘焙条件、糊化时间、酶解条件等工艺,最大限度地提高了米乳饮料中抗性淀粉的含量,并且通过正交试验确定了米乳饮料的最佳配方。

In this paper,a kind of rice which contains much resistant starch as the raw materials was maked into rice milk,which can control blood sugar and weight,with the enzymatic method.In order to maximize the content of resistant starch in rice milk,the ratio of materials,pretreatment,baking conditions,gelatinization time,enzyme hydorlysis and other processions were studied.And the best formula was found through the orthogonal test.