一种新型奶酒的研制

Development of a novel milk wine

以牛奶和糯米为主要原料,分别将其发酵成开菲尔和大米发酵液,再辅以其他原料调配成1种新型奶酒。通过正交试验确定了其最佳配方为:开菲尔20%(v/v),大米发酵液15%(v/v),蔗糖3%(w/v),甜赛糖0.05%(w/v),柠檬酸0.06%(w/v),复合稳定剂0.55%(w/v),其产品具有开菲尔和大米发酵液独特协调的风味和良好的营养保健功效。

Using glutinous rice and milk as raw materials, the Keftr and rice wine were fermented, followed by the blending with other materials to develop a novel milk wine. The optimal formula for the novel wine was confirmed by orthogonal test as follows： Kefir 20% （v/v）, rice fermentation broth 15% （v/v）, sucrose 3% （w/v）, aspartarne 0.05% （w/v）, citric acid 0.06% （w/v）, and complex stabilizer 0.55% （w/v）. The milk wine not only has a special mixed flavor of Kefir and rice wine, but also is good for human health with full nutrition.