付彩霞1，张凡庆2，陈晓倩3，吕秋月3*
（1嘉利达（平阳）明胶有限公司，浙江平阳325401；2 平阳县恒森化工设备有限公司，浙江平阳325401；3 东北农业大学食品学院，黑龙江哈尔滨150030）
摘要：以乳清和糯米为原料，研制一种新型的含醇乳饮料。通过单因素实验和正交试验得到产品的最佳工艺为乳清液糯米发酵液配比1∶2、白砂糖添加量10%、混合发酵时间4h。所得产品为乳白色液体，具有酒香和乳香味，甘爽宜人。
关键词：乳清；糯米；发酵；含醇饮料
Study on Alcoholic Beverage Processing ofWhey-glutinous Rice
FU Cai-xia1，ZHANG Fan-qing2，CHEN Xiao-qian3，LV Qiu-yue3*
（1 GELITA Pingyang Gelation Co.，Ltd. Pingyang 325401，China；2 Pingyang County Hengsen Chemical Equipment Co.，Ltd. Pingyang 325401，China；3 College of Food，Northeast Agricultural University，Harbin 150030，China）
Abstract: With whey and glutinous rice as raw materials，a new type of alcoholic beverage is developed . By single factortest and orthogonal experiment design，the optimal formula of the beverage is that，the adding proportion of whey liquidand glutinous rice fermentation is 1∶2，with 10% sugar and mixed 4h fermentation time. The beverage is milky withwine and milk flavor，sweet and pleasant.
Key words: whey；glutinous rice；fermentation；alcoholic beverage
（2017年第20卷第4期）