玫瑰酸奶酒的研制

Development of Rose Yogurt Wine

以玫瑰花、牛乳、大米、糯米为主要原料,研制花香怡人、风味独特、营养丰富的玫瑰酸奶酒。在牛乳中添加玫瑰花发酵制备玫瑰酸乳;将大米和糯米经活性干酵母发酵制备米酒;将玫瑰酸乳和米酒按85%∶15%调配,添加羧甲基纤维素钠(CMC-Na)和黄原胶(0.10%∶0.20%)组成的复配稳定剂,既得成品。

With rose,milk,rice and glutinous rice as the main raw materials,rose yogurt wine with pleasant fragrance,unique flavor and rich nutrition was developed.Rose acid milk was prepared by adding rose fermentation in cow milk.The rice and glutinous rice were fermented by active dry yeast to prepare rice wine.Rose sour milk and rice wine were prepared at 85%∶15%,and the compound stabilizer composed of CMC-Na and xanthan gum(0.10%∶0.20%)was added to obtain the finished product.