糜米低醇饮料的研制  

Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage

作　　者：张丽珍[1] 冯耐红[2] 卫天业[2] 牛伟[3] 侯东辉[2] 李晋花[2] 田跃萍[2] 陈丽红[2] 左宪强[2] 

机构地区：[1]山西大学生命科学学院 [2]山西省农业科学院经济作物研究所,山西汾阳032200 [3]山西省农业科学院,山西太原030006

出　　处：《食品与发酵工业》2011年第1期111-113,共3页Food and Fermentation Industries

基　　金："十一五"国家科技支撑计划项目(2006BAD02B07);国家农业产业技术体系专项资金资助(2009-2013)

摘　　要：将糜米和苦荞米，经浸泡、蒸米、用花椒水抄饭、加曲、加酒母，并加入多种营养干制品发酵，然后用离心机和膜过滤机过滤、杀菌、包装成品，可制出一种营养丰富、风味独特的糜米低醇饮料。通过正交试验、感官评价，得出原料最佳质量配比为糜米与苦荞米比例3：1，花椒水浓度1．0g／kg，添加7％营养干制品。确定了混合米料水比为2：1，室温浸泡1～2d，蒸煮1h，喷洒85℃的花椒水进行抄饭，此条件产品口味最佳。In this study, a low-alcohol health beverage was developed with millet and buckwheat rice as raw material. After steeping, steaming, cooking with pericarpium zanthoxyl water, fermentation, filtration with eentrifuger and membrane filter, sterilization, packaging product, the low-alcohol millet-buckwheat rice beverage is obtained. The optimized formula of compound low-alcohol beverage through orthogonal test is 75% of millet, 25% of buckwheat rice, 1.0 g/kg of pericarpium zanthoxyl water concentration, 7% of dried fruit. The results showed that the optimal steeping conditions of millet-buckwheat rice are steeping water at room temperature for 1 to 2 day, and the materialliquid ratio of 2： 1. The optimal steaming conditions of millet-buckwheat rice are steaming for 1 hour, and pericarpium zanthoxyli water cooking at 85℃.

关 键 词：糜米 苦荞米 发酵 低醇饮料 正交试验 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]