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℃.
Zhang Li-zhen
,
Feng Nai-hong
,
Wei Tian-ye
,
Niu Wei
,
Hou Dong-hui
,
Li Jin-hua
,
Tian Yue-ping
,
Cheng Li-Hong
,
Zuo Xian-qiang
. Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage[J]. Food and Fermentation Industries, 2011
, 37(01)
: 111
-113
.
DOI: 10.13995/j.cnki.11-1802/ts.2011.01.027
