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。

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℃.