严莎莎1，王少君2，王苗苗2，马挺军1*
（1 北京农学院食品科学与工程学院，北京 102206；
2 北京朔方科技发展股份有限公司，北京 102212）
摘要：以燕麦浆和坚果为主要原料制备燕麦坚果饮料。通过单因素实验和响应面试验设计，以感官评价为指标，对燕麦浆添加量、坚果浆添加量、紫苏籽油添加量、食用盐添加量4 个因素对燕麦坚果饮料的配方工艺条件进行研究。结果表明：当燕麦浆添加量为44%，坚果浆添加量为2%，紫苏籽油添加量为0.10%，食用盐添加量为0.10%时制备得到的燕麦坚果饮料感官评价得分最高为91.50 分。该工艺条件下研制出的燕麦坚果饮料口感爽滑、品质稳定。对此工艺条件下的燕麦坚果饮料相关理化指标进行测定，可溶性固形物为（7.20±0.03）g/100g，蛋白质含量为（0.67±0.07）g/100g，脂肪含量为（1.23±0.04）g/100g，还原糖（以葡萄糖计）含量为（9.40±0.13）g/100g，β-葡聚糖含量为（4.28±0.05）μg/mL，膳食纤维含量为（0.48±0.05）g/100g，卫生指标符合《谷物类饮料》（QB/T 4221-2011）标准。
关键词：燕麦；坚果；响应面；工艺
Study on the Processing Technology of Oat Nut Beverage
YAN Sha-sha1，WANG Shao-jun2，WANG Miao-miao2，MA Ting-jun1*
（1 College of Food Science and Engineering，Beijing University of Agriculture，Beijing 102206，China；
2 Beijing Shuofang Technology Development Co.，Ltd，Beijing 102212，China）
Abstract: Oat nut beverage was prepared with oat pulp and nuts as main materials. Through single factor experimentand response surface experiment design，sensory evaluation as an index，the addition of oat pulp，nut pulp，Perillaseed oil，edible salt of four factors on the formulation of oat nut beverage technological conditions were studied. Theresults showed that the highest sensory evaluation score of oat nut beverage was 91.50 when the addition amount ofoat pulp was 44%，nut pulp was 2%，Perilla seed oil was 0.10% and edible salt was 0.10%. The oat nut beveragewas smooth in taste and stable in quality. The related physical and chemical indexes of oat and nut beverage underthe technological conditions were determined. The soluble solids were（7.20±0.03）g/100g，the protein content was（0.67±0.07）g/100g，and the fat content was（1.23±0.04）g/100g. The reducing sugar（measured by glucose）contentwas（9.40±0.13）g/100g，β -glucan content was（4.28±0.05）μg/mL，dietary fiber content was（0.48±0.05）g/100g，the health indicators were in line with QB/T 4221-2011“Cereal Beverage”standard.
Key words: oats；nuts；response surface；process
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2022）06-0020-08
2022，Vol.25，No.6