【摘要】 研究了以碎米为原料，利用酶和微生物加工不发酵和发酵米汁饮料工艺。总结了不同加工工艺条件对产品品质和原料利用率的影响，确定了最佳工艺条件，并分析了产品的理化指标，为碎米的利用开辟了新途径。更多还原

【Abstract】 The techno1ogy for making the non fermented or fermented rice juice beverage from broken rice by utilization of enzyme and microbe was studied.The study focused on the effects of different conditions on product quality and material utilization ratio and the optimum condition was determinded.This research will open a new way for the utilization of broken rice.更多还原