Study On The Production Of A Rice Wine Soy Milk Beverage

To satisfy consumers’ needs for beverage of health benefits and various flavor, this study takes the traditional beverage—rice wine and soy milk as the raw materials, and citric acid and lotus root starch as auxiliary materials to produce a new kind of rice wine soy milk beverage. The aim is to create a beverage that is refreshingly sweet and has the nutritional value of both rice wine and soy milk.Through single factor experiment and orthogonal design, the optimum proportion of ingredients is obtained: in the soymilk of which the ratio of soybean to water is 1 to 10,rice wine 9%, sucrose 2.5g/100 g, lotus root starch 6g/100 g, and citric acid 0.05g/100 g. The beverage made according to this method has a sweet taste of the rice wine combined with the flavor of soy milk.Taking the deposition rate of centrifugation as indicators, the single factor experiment and response surface model were conducted to get the optimum proportion of pectin, CMC and sodium alginate: pectin 0.08g/100 g, CMC 0.02g/100 g, sodium alginate 0.01g/100 g. This compound stabilizer could significantly enhance the stability and lower the deposition rate of the beverage.The effects of pasteurization and microwave sterilization on the sterilization effectiveness and beverage quality were investigated. Results showed that microwave sterilization is better than pasteurization in terms of physical, chemical and microbiological indexes. Therefore, microwave sterilization was selected as the sterilizing method.Lastly, the beverage was stored at different temperatures and the change of its quality was detected. The shelf life was predicted through its indicators such as deposition rate and sensory evaluation, and the model of shelf life prediction was established, which suggested the shelf life of this beverage is 14 days at room temperature.