摘要
以糯米和牛乳为主要原料,采用糯米酒与牛乳混合发酵的工艺来制取新型乳酸菌饮料。产品状态为凝固型,酸度75°T～90°T,酒精含量1％(V/V)左右,风味独特,口感细腻。
The artical is a new kind of fermented beverage, which takes the glutinous rice and the milk as the material and produce the product by the mixed fermentation of the glutinous rice wine and the milk. The gluinous rice milk is freezing and with the avidity about 75 -90°T, the concentration of alcohol about 1. 0% , and special flavour.
