贾福怀1，晏永球1*，袁媛1，韩晓峰2，段盛林2，苑鹏2，王俊1，文剑2，侯占群2，马芙俊2
（1宁波御坊堂生物科技有限公司，浙江宁波315012；2 中国食品发酵工业研究院有限公司，北京100015）
摘要：研究以发芽全谷物原料和富含中链脂肪酸的椰子油、富含棕-3 脂肪酸的紫苏籽油与松子仁等为基础，通过响应面法优化了新型碳水化合物组件复合发芽谷物粉和新型脂类膳食组件复合椰浆松籽仁粉的制备工艺。在上述营养组件的基础上，搭配以大豆分离蛋白、小麦低聚肽、膳食纤维以及木糖醇等进行营养重组，并测定产品中总蛋白质含量、棕-3 不饱和脂肪酸含量，同时进行感官评价，依据综合测评结果，最终确定了该款植物基营养乳饮料的最优配方：复合发芽谷物粉20 份，复合椰浆松子仁粉25 份，大豆分离蛋白15 份，小麦低聚肽7.5 份，菊粉7.5 份，木糖醇15 份。按照此法制得的植物基乳饮料色泽均匀，状态稳定，香气浓郁，口感细腻醇厚且营养丰富，是一款新型的健康固体饮料。
关键词：谷物生物处理；营养重组；植物基；乳饮料
The Development of Plant-Based Nutritional Dairy Beverage Based on the Technologies of CerealBiological Treatment and Nutritional Recombination
JIA Fu-huai1，YAN Yong-qiu1*，YUAN Yuan1，HAN Xiao-feng2，DUAN Sheng-lin2，YUAN Peng2，WANG Jun1，WEN Jian2，HOU Zhan-qun2，MA Fu-jun2
（1 Ningbo Yufangtang Biological Technology Co.，Ltd.，Ningbo 315012，China；2 China National Research Institute of Food &Fermentation Industries Co.，Ltd.，Beijing 100015，China）
Abstract: The study was based on the germinated of whole grain and coconut oil rich in medium-chain fatty acids，perillaseed oil and pine nuts rich in omega-3 fatty acid. The preparation process of the novel type of carbohydrate component ofgerminated cereal powder and the novel lipid dietary component of coconut pine nut powder were optimized by theresponse surface method. On the basis of the above-mentioned nutrient components，a nutritional reconfiguration wascarried out with soybean protein isolated，wheat oligopeptide，dietary fiber and xylitol，and the total protein content andomega-3 unsaturated fatty acid content in the product were measured. Besides，the sensory evaluation was carried out at thesame time. The optimal formula of the plant-based dairy beverage was determined according to the results of comprehensiveevaluation: 20 parts of compound germinated cereal powder，25 parts of compound coconut pine nuts powder，15 parts ofisolated soybean protein，7.5 parts of wheat oligopeptides，7.5 parts of inulin，and 15 parts of inulin. The plant-based dairybeverage made in accordance with this law is a new type of healthy solid beverage with uniform in color，stable in state，fine in aroma and flavor and rich in nutrition.
Key words: cereal biological treatment; nutritional recombination; plant-based; dairy beverage
（2018年第21卷第5期）