燕麦固态酶解饮料的稳定性研究  

Study on Stability of Solid Enzymatic Beverage of Oat

作　　者：王少君 马挺军[2] WANG Shaojun;MA Tingjun(Beijing Shuofang Technology Development Co.,Ltd.,Beijing 102212;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206)

机构地区：[1]北京朔方科技发展股份有限公司,北京102212 [2]北京农学院食品科学与工程学院,北京102206

出　　处：《食品工业》2022年第12期30-34,共5页The Food Industry

摘　　要：以燕麦为主要原料,研究稳定剂对燕麦固态酶解饮料的影响。通过单因素试验和正交试验研究稳定剂的最佳配比,以饮料黏度和静置分层率为指标,优化燕麦固态酶解饮料的最佳稳定剂。结果表明,微晶纤维素添加量0.16%、结冷胶添加量0.02%、蔗糖脂肪酸酯添加量0.04%时饮料稳定性较好,达到了上市要求。该试验为其他谷物饮料的商业化生产提供坚实基础。Using oat as the main beverage, the effect of stabilizer on solid enzymatic hydrolysis beverage of oat was studied.The optimal ratio of stabilizer was studied by single factor test and orthogonal test, and the optimal stabilizer was optimized by taking beverage viscosity and static stratification rate as indexes. The results showed that when the addition amount of microcrystalline cellulose 0.16%, gellan gum 0.02% and sucrose fatty acid ester 0.04%, the stability of the beverage was better, which met the requirements of marketing, and provided a solid foundation for the commercial production of other cereal beverages in the future.

关 键 词：燕麦 固态酶解 谷物饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]