以苦荞米为原料，添加脱脂奶粉、甜赛糖、复合稳定剂等辅料，采用烘焙、浸泡、磨浆、预糊化、液化、糖化、普鲁兰酶处理、过滤、调配、均质等一系列工艺过程制备出高抗性淀粉含量的苦荞乳饮料。以抗性淀粉含量为指标，通过糊化米水比、糊化时间、普鲁兰酶处理用量及时间的一系列单因素实验，确定出苦荞乳饮料最佳工艺条件为糊化米水比1：8、糊化时间40min、普鲁兰酶用量0.06mL、酶处理时间30min；此工艺条件下，苦荞乳饮料中抗性淀粉含量达到最大，为10.97%。以感官得分为指标，通过正交实验，确定出了苦荞乳饮料的最佳配方为苦荞米10%、奶粉2.5%、甜赛糖0.15%、复合乳化剂0.1%(均为质量分数比)。%Using buckwheat as raw material, add skim milk powder, the sugar sweet game, emulsifier and other accessories, by baking, soaking, grinding, pre-gelatinized, liquefaction, saccharification, pullulanase treatment, fil-tration, blending and homogenization process for preparing a series of high resistant starch content of buckwheat milk drinks. With resistant starch content as an indicator, by a series of single factor experiments, gelatinized rice water ratio, pasting time, pullulanase dosage and time of treatment, to determine the optimum conditions about buckwheat milk drinks is gelatinized rice to water ratio of 1:8, pasting time 40min, pullulanase dosage 0.06mL, en-zyme treatment time 30min. Under this condition, buckwheat milk drinks resistant starch content reached the maxi-mum 10.97%. With sensory scores as an indicator, by orthogonal experiment to determine the best formula of buckwheat milk drinks is buckwheat rice 10%, 2.5% milk powder, The sugar sweet game 0.15%, emulsifier 0.1%(Weight percentage).
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