农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
1期
37-39,43
,共4页
唐雪燕%樊振江%毕韬韬%吴广辉%侯保清%高愿军
唐雪燕%樊振江%畢韜韜%吳廣輝%侯保清%高願軍
당설연%번진강%필도도%오엄휘%후보청%고원군
燕麦%浓浆%烘烤%复合稳定剂
燕麥%濃漿%烘烤%複閤穩定劑
연맥%농장%홍고%복합은정제
oats%thick paste%baking%composite stabilizer
以生燕麦片为原料，研究燕麦浓浆饮料的加工技术。结果表明，燕麦浓浆加工的最佳工艺条件为160℃下烘烤10 min，清水浸泡8 h，打浆的料水比1∶12；最佳复合稳定剂组合为CMC-Na 0.15%，黄原胶0.07%，单硬脂酸甘油酯0.05%，蔗糖酯0.07%；蔗糖的添加量为2.0%，最佳的杀菌条件为121℃灭菌15 min。按此工艺加工的燕麦浓浆饮料感官品质及稳定性较好。
以生燕麥片為原料，研究燕麥濃漿飲料的加工技術。結果錶明，燕麥濃漿加工的最佳工藝條件為160℃下烘烤10 min，清水浸泡8 h，打漿的料水比1∶12；最佳複閤穩定劑組閤為CMC-Na 0.15%，黃原膠0.07%，單硬脂痠甘油酯0.05%，蔗糖酯0.07%；蔗糖的添加量為2.0%，最佳的殺菌條件為121℃滅菌15 min。按此工藝加工的燕麥濃漿飲料感官品質及穩定性較好。
이생연맥편위원료，연구연맥농장음료적가공기술。결과표명，연맥농장가공적최가공예조건위160℃하홍고10 min，청수침포8 h，타장적료수비1∶12；최가복합은정제조합위CMC-Na 0.15%，황원효0.07%，단경지산감유지0.05%，자당지0.07%；자당적첨가량위2.0%，최가적살균조건위121℃멸균15 min。안차공예가공적연맥농장음료감관품질급은정성교호。
In this study, using the oatmeal as raw materials, a nutritional and healthy thick paste of oatmeal beverage is developed. The results show that the optimum conditions of oats thick paste processing are obtained as follows: baked 10 min under the condition of 160 ℃, immersed 8 h in the water of room temperature, material to water ratio is 1∶12, the best composite stabilizer combination is: 0.15% of sodium carboxymethyl cellulose, 0.07% of xanthan gum, 0.05% of glycerol monostearate, 0.07%of the sucrose esters, white sugar additive amount of 2.0%, and sterilized at 121℃for 15 min. The oat drinks made with the process have better sensory quality and stability.
