燕麦乳饮料的研制

以燕麦为主要原料,研制开发一种新型植物饮料。通过正交试验得出燕麦淀粉的最佳酶解工艺参数为,料水比1:15,α—淀粉酶添加量0.2%,酶解温度70℃,酶解时间1.5h。通过单因素和响应面实验得出复合饮料的最佳配方为燕麦汁80%,全脂奶粉1.49%,白砂糖2.94%,柠檬酸0.14%。在饮料加工中,添加0.25%黄原胶和0.1%果胶作为稳定剂,在均质温度50℃和均质压力40MPa条件下均质两次。研制出的饮料营养丰富、酸甜可口、组织细腻,并且具有一定的保健功能,符合市场消费需求,具有广阔发展前景。

A Bubble Oat Milk Beverage

The plant beverage was developed by using oats as the main raw material. Orthogonal test was designed to determine the enzymolysis condition which was obtained as follows： 1：15 of solid-material ratio, 0.2 % of a-amylase dosage, kept for 1.5 hour under the conditions of 70 ℃. The formula of oats compound beverage was studied by the response surface analysis experiment： oats liquid content 80 %, the content of whole milk powder 1.49%, white granulated sugar 2.94 %, citric acid 0.14 %. The compound stabilizer was obtained as follows： 0.25 % of xanthan gum dosage, 0.1% of pectin dosage. Using orthogonal experiment, the best homogeneous condition which was obtained as follows： twice under the conditions of 50℃, 40 MPa. The beverage obtained was characterized by a overall nutrition, delicate texture, pleasant sweetness and sourness and some concern constitutional function. It can also fit the requirement of consumers, so the beverage has a wide develop foreground.