乳清糯米含醇饮料加工工艺的研究  

Study on Alcoholic Beverage Processing of Whey-glutinous Rice

作　　者：付彩霞 张凡庆 陈晓倩 吕秋月 

机构地区：[1]嘉利达(平阳)明胶有限公司,浙江平阳325401 [2]平阳县恒森化工设备有限公司,浙江平阳325401 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《饮料工业》2017年第4期11-14,共4页Beverage Industry

摘　　要：以乳清和糯米为原料,研制一种新型的含醇乳饮料。通过单因素实验和正交试验得到产品的最佳工艺为乳清液糯米发酵液配比1∶2、白砂糖添加量10%、混合发酵时间4h。所得产品为乳白色液体,具有酒香和乳香味,甘爽宜人。With whey and glutinous rice as raw materials,a new type of alcoholic beverage is developed. By single factor test and orthogonal experiment design,the optimal formula of the beverage is that,the adding proportion of whey liquid and glutinous rice fermentation is 1∶2,with 10% sugar and mixed 4h fermentation time. The beverage is milky with wine and milk flavor,sweet and pleasant.

关 键 词：乳清 糯米 发酵 含醇饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]