摘要
研究了燕麦谷物饮料的稳定性与工艺参数。通过研究乳化剂与胶体对饮料体系稳定性的影响,筛选出稳定剂的最佳复配组合:单硬脂酸甘油酯、瓜胶、黄原胶、微晶纤维素以5:2:2:1比例复配。通过正交试验优化出制备燕麦谷物饮料最佳工艺条件:磨浆后浆液糊化温度85℃、糊化时间20min、稳定剂添加量0.3%、均质压力25MPa。
The technological parameters and stability of oat grist beverage were studied in this paper. By studying the emulsifier and colloidal to the stability of the beverage system. Selected the best combination of stabilizer： the ratio of monostearate, guar gum, xanthan gum, microcrystalline cellulose is 5：2：2：1. The parameters of optimum conditions were decided by orthogonal assay. The results showed that the slurry pasting temperature were 85 % After grinding, pasting time were 20 min, the doses of stabilizer were 0.3%, the homogenization pressure were 25 MPa.
出处
《食品科技》
CAS
北大核心
2012年第3期178-181,186,共5页
Food Science and Technology
关键词
燕麦
稳定性
工艺
oat
stability
technology
