为提高黑米饮料加工的出汁率，应用中温α-淀粉酶处理进行单因素试验及正交试验研究。实验结果表明：在蒸煮时间10 min、糊化时间20 min、中温α-淀粉酶用量1%、酶解温度70 ℃的条件下，黑米出汁率为80.25%。与未经中温α-淀粉酶处理的黑米相比，处理后黑米出汁率提高26.88%。表明中温α-淀粉酶处理可提高黑米出汁率，缩短榨汁时间。
In order to increase the juice yield of black rice, the medium temperature α-amylase treatment with single factor and orthogonal experiments was used. The results showed that the optimal conditions were following: cooking time 10 min, pasting time 20 min, dosage of enzyme 1%, enzymolysis temperature 70 ℃. Under these conditions, the highest juice yield of black rice was 80.25%, which was increased by 26.88% compared with the control group. It showed that this method can increase the juice yield of black rice with shorter treatment time.