草莓燕麦发酵乳饮料的工艺研究  

Study on the Technology of Strawberry Oat Fermented Milk Beverage

作　　者：张莉杰 焦婷婷 王莹 ZHANG Lijie;JIAO Tingting;WANG Ying(Luohe Food Vocational College,462300 Luohe Henan,China)

机构地区：[1]漯河食品职业学院,河南漯河462300

出　　处：《粮食加工》2023年第2期44-47,共4页Grain Processing

摘　　要：以感官评分为考察指标,采用单因素实验分析了燕麦发酵乳、草莓原浆与稳定剂黄原胶添加量对该乳饮料的最佳配比的影响。再通过正交试验优化草莓燕麦发酵乳饮料工艺参数。结果表明:影响草莓燕麦发酵乳饮料工艺参数的因素为燕麦发酵乳添加量>草莓原浆添加量>稳定剂黄原胶添加量。最佳配方为以乳饮料100 g为基准,燕麦发酵乳添加量50%,草莓原浆添加量25%,黄原胶添加量0.25%。此时草莓燕麦发酵乳饮料感官评分为95,黏度为732.64 mPa·s,酸度为71.42。With sensory score as the index,the single factor experiment was used to analyze the influence of oat fermented milk,strawberry puree and stabilizer xanthan gum on the optimal ratio of the milk beverage.The technological parameters of strawberry oat fermented milk beverage were optimized by orthogonal test.The results showed that the factors affecting the technological parameters of strawberry oat fermented milk beverage were:the addition amount of oat fermented milk>the addition amount of strawberry puree>the addition amount of stabilizer xanthan gum.The optimum formula was 50%oat fermented milk,25%strawberry puree and 0.25%xanthan gum.At this time,the sensory score of strawberry oatmeal fermented milk beverage was 95,the viscosity was 732.64 mPa·s,and the acidity was 71.42.

关 键 词：燕麦乳 草莓 发酵乳饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]