Production Technology of Broomcorn Millet Beverage

文献类型： 外文期刊

第一作者： Feng Naihong

作者： Feng Naihong;Nui Xiwu;Wei Tianye;Ho Donghui;Li Jinhua;Tian Yaoping;Cheng Lihong;Zuo Xianqiang

作者机构：

关键词： BroOmcorn millet;Beverage;Amylase;Papain;Glucoamylase;Dried fruits and vegetables

期刊名称：ADVANCES IN BROOMCORN MILLET RESEARCH, PROCEEDINGS OF THE 1ST INTERNATIONAL SYMPOSIUM ON BROOMCORN MILLET, 2012

ISSN：

年卷期： 2012 年

页码：

收录情况： SCI

摘要： A beverage made by broomcorn millet was developed in this paper, alpha-amylase, beta-amylase, papain and glucoamylase were added into slurry of broomcorn millet to hydrolyze starch and protein after broomcorn millet was steeped, steamed and cooled. After denatured the enzymes in the slurry, one or more of vegetables' particles, such as carrots, sweet potatoes, lily, pumpkin, pumpkin, hawthorn, sea buckthorn, grapes, apples, peaches, apricots, etc. were put into the slurry to boil together, which could make beverage more fragrant, sweet and colorful with steaming and enzyme deactivation.

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