Keywords
Abstract
Abstract In order to promote the utilization of rice peptides and develop new rice peptide products, rice antioxidant peptides were prepared by enzymatic method and used as the main functional factor, supplemented by honey, malic acid, and citric acid to adjust the taste and taste, and CMC-Na ( Using sodium carboxymethyl cellulose), agar, gelatin, and xanthan gum as compound stabilizers, a nutritious and health-care rice peptide drink with good taste, stability, and clarity was developed. The properties of the rice peptide drink were determined through single-factor experiments and orthogonal experiments. The optimal formula is: rice peptide 2%, honey 9%, citric acid 0.40%, malic acid 0.20%; in addition, the optimal formula of composite stabilizer determined through orthogonal process is: CMC-Na 0.12%, agar 0.08% , gelatin 0.12%. The optimal process conditions are that the rice peptide mixture is homogenized at 55¡ãC and 40 MPa for 30 minutes, and then sterilized at 120¡ãC for 30 minutes. The resulting product has better color, softer and more delicate taste, and better fragrance.
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