孟泽铃1，甘洪1，李秀芬2*
（1 嘉美食品包装（滁州）股份有限公司，安徽 滁州 239000；
2 云南农业大学食品科学技术学院，云南 昆明 650201）
摘要：以燕麦为原料，采用微波吸油膨胀处理，通过酶解、高压均质、灭菌等工艺，制作一款零添加的健康燕麦露饮料。本文主要针对微波吸油膨胀处理燕麦的工艺条件进行优化，以燕麦米吸油率和燕麦露感官评价为指标，研究植物油添加量、微波加热火力、微波处理时间、燕麦平铺厚度对燕麦露品质的影响。结果表明，燕麦露饮料最佳加工工艺：饮料中燕麦基比例为10%（w/v），植物油添加量15g/100g，燕麦米微波火力100%，燕麦米平铺厚度1cm，微波处理时间240s，所得燕麦露饮料稳定性好，风味浓郁，具有燕麦的营养特性。
关键词：饮料；燕麦露；微波吸油膨胀；稳定性；零添加
Study on Processing Technology of Oat Dew Based on
Microwave Oil Absorption and Expansion Treatment
MENG Ze-ling1，GAN Hong1，LI Xiu-fen2*
（1 Jiamei Food Packaging（Chu zhou）stock Co.，Ltd.，Chuzhou 239000，China；
2 College of Food Science and Technology，Yunnan Agricultural University，
Kunming 650201，China）
Abstract: Oat rice as the main raw material，were treated by microwave oil absorption and swelling process，through enzymatic hydrolysis，high pressure homogeneous，and sterilization process to make a free- of- additive oatdew beverage. Microwave oil absorption and expansion process conditions were optimized. The effects of vegetableoil amount，microwave heating power，microwave processing time，and oat layer thickness on oil absorption rate ofoat and on sensory evaluation of oat dew were conducted. Results indicated that the optimal processing technology ofoat dew：oat in dew is 10%（w/v）；vegetable oil amount is 15g/100g oat matter，microwave power is 100%；oatlayer thickness is 1cm，microwave processing time is 240 seconds. The obtained oat dew is stable with strong flavor，and has the nutritional characteristics of oats.
Key words: beverage；oat dew；microwave oil absorption and swelling process；free-of-additive
中图分类号：TS275.4 文献标志码：A 文章编号：1007-7871（2021）04-0042-05
2021，Vol.24，No.4