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| 糜米低醇饮料的研制 | |
| 引用本文： | 张丽珍,冯耐红,卫天业,牛伟,侯东辉,李晋花,田跃萍,陈丽红,左宪强. 糜米低醇饮料的研制[J]. 食品与发酵工业, 2011, 37(1) |
| 作者姓名： | 张丽珍 冯耐红 卫天业 牛伟 侯东辉 李晋花 田跃萍 陈丽红 左宪强 |
| 作者单位： | 1. 山西大学生命科学学院,山西,太原,030006 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 |
| 基金项目： | "十一五"国家科技支撑计划项目，国家农业产业技术体系专项资金资助 |
| 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1.0 g/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1~2 d,蒸煮1 h,喷洒85℃的花椒水进行抄饭,此条件产品口味最佳。 |
| 关 键 词： | 糜米 苦荞米 发酵 低醇饮料 正交试验 |
Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage |
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| Zhang Li-zhen,Feng Nai-hong,Wei Tian-ye,Niu Wei,Hou Dong-hui,Li Jin-hua,Tian Yue-ping,Cheng Li-Hong,Zuo Xian-qiang. Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage[J]. Food and Fermentation Industries, 2011, 37(1) | |
| Authors: | Zhang Li-zhen Feng Nai-hong Wei Tian-ye Niu Wei Hou Dong-hui Li Jin-hua Tian Yue-ping Cheng Li-Hong Zuo Xian-qiang |
| Abstract: | 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 centrifuger 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 material-liquid ratio of 2∶1.The optimal steaming conditions of millet-buckwheat rice are steaming for 1 hour,and pericarpium zanthoxyli water cooking at 85℃. |
| Keywords: | millet buckwheat rice fermentation low-alcohol beverage orthogonal tests |
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