Effect of Indica Rice Fat Substitute on the Taste of the Instant Coffee

Abstract:

This paper studied the preparation technology of fat substitute on the basis of indica rice. In this paper，with the method of single factor experiment，the influence of dextrose equivalent of the products（DE） on the alpha-amylase additive volume resistant to the high temperatures，indica rice flour mesh and hydrolysis time was researched. Furthermore，the optimum technological condition of indica rice based fat substitute was determined by orthogonal test，conditions were as follows：enzyme additive volume was 4.0 U/g rice flour，hydrolysis time was 30 min，indica rice flour mesh was 100 mesh. The DE value of the product prepared was around 3.0，and the dried product was white powder. The precipitation of extracted fat substitute was utilized and continued to prepare the maltodextrin with DE value of 13~17. These technological conditions were enzyme additive volume was 40.0 U/g rice flour，hydrolysis time was 40 min. Finally，the results showed that the fat substitute of 6% quality fraction and 9% maltodextrin were compounded to give the instant coffee with the best taste.