Open AccessOptimization of Process Technique of Rice Milk Drinks via Response Surface Methodology (RSM)
Author(s) -
Qian Lin,
HongYun Zhang,
Jun Li,
Danshi Zhu,
He Liu
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/371/5/052024
Subject(s) - response surface methodology , flavor , food science , emulsion , taste , mathematics , maltose , chemistry , chromatography , sucrose , biochemistry
In this manuscript, the production process of rice drink was optimized by response surface analysis. The results showed the best process conditions for rice milk drinks as follow: ratio of material to liquid was 1:18, the amount of maltose added was 5.4% and the amount of non-dairy cream was 1.3%. The product was an ivory emulsion, which not only had a strong rice flavor and frankincense, but also had a delicate and smooth taste without condensation and stratification which provided new ideas and methods for the intensive processing of glutinous rice.