新型大米低醇乳饮料的研制  

Development of Low-alcohol Rice-milk Beverage

作　　者：扈麟[1] 周传云[1] 王远亮[1] 李宗军[1] 

机构地区：[1]湖南农业大学食品科技学院,食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品科学》2009年第18期407-411,共5页Food Science

基　　金：国家"863"计划项目(2007AA10Z347)

摘　　要：为了开发大米资源,提高粮食生产的经济效益,分别以糯米和牛奶为主要原料,发酵成大米发酵液和开菲尔,辅以其他原料调配成新型大米牛乳发酵饮料,通过正交试验确定其最佳配方为:大米发酵液:开菲尔:水3:4:13(V/V)、蔗糖3%(m/V)、甜赛糖0.05%(m/V)、柠檬酸0.06%(m/V)、复合稳定剂0.50%(m/V)、黄原胶添加量为0.05%(m/V),其产品具有大米发酵液和开菲尔独特协调的风味和良好的营养保健功效。In order to develop rice resources and increase the economic benefits of grain production, rice broth and Kefir were respectively obtained from glutinous rice and milk fermentation, and they were then blended into a new style of rice-milk beverage, with the supplement of other ingredients. The optimum formula determined by orthogonal array design consisted of Kefir 20% （V/V）, rice broth 15% （V/V）, sucrose 3% （m/V）, aspartame 0.05% （m/V）, citric acid 0.06% （m/V）, and complex stabilizer 0.50% （m/V）. The finished product has not only a special mixed flavor of Kefir and rice wine but also good health functions.

关 键 词：大米 开菲尔 发酵 配制 饮料 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]