孟伟帅，阮美娟，俞佳，陈坤，王金，冯珍，杨丙雪
（天津科技大学食品科学与生物技术学院，天津300457）

摘要：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，琢—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。
关键词：燕麦；茁—葡聚糖；配方；饮料

ABubble Oat Milk Beverage
MENG Wei-shuai，RUAN Mei-juan，YU Jia，CHEN Kun，WANG Jin，FENG Zhen，，YANG Bing-xue
（College of food engineering and Biotechnology，Tianjin University of Science &Technology，Tianjin 300457，China）

Abstract：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.
Key Words：oats；beta-glucan；formula；beverage