【摘要】 以大米、麦芽、牛乳为主要原料，利用乳酸菌、酵母菌进行两阶段发酵，研制大米奶啤饮料，以感官评分为指标，通过单因素、正交实验对大米糖化、大米奶啤饮料的加工工艺和产品配方进行了优化。结果表明：利用乳酸菌发酵牛乳完成第一阶段发酵，将粉碎后的大米，按照米水比1∶9的比例，100℃煮沸30 min后，92℃时加入α-淀粉酶糖化1.5 h，过滤得到大米汁，加入麦芽汁、第一阶段的发酵乳（大米汁∶发酵乳质量比为2∶5）和白砂糖（质量分数为4%），再利用酵母菌完成第二阶段发酵，酿制成的大米奶啤饮料不仅米香浓郁、奶香醇厚、麦香柔和，风味饱满，而且酸甜可口，具有适度杀口感，口感细腻爽滑。更多还原

【Abstract】 Rice milk beer was developed by two-stage fermentation of rice, milk and malt with lactic acid bacteria and yeast in the paper. The sensory score was used as the evaluation index to optimize the saccharification of rice by single factor and the processing technology and product formula of rice milk beer by orthogonal test. Milk was fermented by lactic acid bacteria in the first stage of fermentation. The crushed rice was boiled at 100 ℃ for 30 min according to the ratio of rice to water of 1∶9. Then α-amylase was added when it was cooled to 92 ℃ to complete the saccharification for 1.5 h. Rice juice was obtained after filtration. The fermented milk in the first stage(the mass ratio of rice juice to fermented milk was 2 ∶5), wort and 4% sugar were added to the rice juice. The mixture was fermented by yeast in the second stage fermentation. The product rice milk beer was not only with strong rice flavor, mellow milk flavor, soft wheat flavor, full flavor, but also with sour, sweet and delicious, with moderate killing taste, delicate and smooth taste.更多还原