Optimization of Process Technique of Rice Milk Drinks via Response Surface Methodology (RSM)

Abstract

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.