Abstract:

In order to develop rice resources and increase the economic benefits of grain production, rice broth and Kefir were respectively obtained from glutinous rice and milk fermentation, and they were then blended into a new style of rice-milk beverage, with the supplement of other ingredients. The optimum formula determined by orthogonal array design consisted of Kefir 20% (V/V), rice broth 15% (V/V), sucrose 3% (m/V), aspartame 0.05% (m/V), citric acid 0.06% (m/V), and complex stabilizer 0.50% (m/V). The finished product has not only a special mixed flavor of Kefir and rice wine but also good health functions.

Key words: rice, Kefir, fermentation, blending, beverage